| Violation
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Observation
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Soy sauce **Warning**
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Handwash sink handles cook line, reach in cooler gaskets soiled, exterior bulk food containers, fan/hose over dish machine **Warning**
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23-25-4
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Basic - Build-up of grease/dust/debris on hood filters. **Warning**
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damaged acoustic ceiling tiles- replace with vinyl ceiling tiles **Warning**
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. Cook line **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
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35A-03-4
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Basic - Dead roaches on premises. 2 by prep table by by woks, 1 by reach in cooler **Warning**
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12B-07-4
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Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public. Oysters in walk in cooler **Repeat Violation** **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation** **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Cook line **Warning**
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08B-36-4
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Basic - Food stored in a location that is exposed to splash/dust. Containers of sauces and flour under three compartment sink and handwash sink- began moving product **Corrective Action Taken** **Warning**
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08B-38-4
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Basic - Food stored on floor. Sauces, boxes of meats in walk in freezer **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. Oven **Repeat Violation** **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Thank you bags for cooked duck, shrimp shells **Warning**
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. 3 door stainless cooler **Warning**
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16-48-4
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Basic - Old food stuck to clean dishware/utensils. **Warning**
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Cut vegetables, cooked meat, **Repeat Violation** **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish area, cook line **Warning**
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles **Warning**
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Went from three compartment sink to cook line **Warning**
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting peppers that will not be immediately cooked **Warning**
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12A-19-4
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High Priority - Employee washed hands with cold water. Went over proper handwashing with employee **Warning**
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cooked onions sauce 73°f, fresh garlic in oil 71°f, raw beef 32-63°f, Taro dumpling 47°f, cooked taro 47°f, cooked noddles 47-48°f, raw shell eggs 48°f, cooked chicken 48°f, raw chicken 47°f, cooked beef 44-45°f, **Repeat Violation** **Warning**
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08A-07-4
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High Priority - Raw animal food not properly separated from ready-to-eat food. Raw chicken behind peas **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. 4 on cook line by woks, approximately 5 on wheels/floor under woks, 3 by fryer oil boxes, approximately 24 on wheels on reach in cooler, approximately 4 by motor of reach in cooler **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Flat stop, stove sop **Warning**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled. **Repeat Violation** **Warning**
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53B-13-5
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Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler/reach in cooler **Repeat Violation** **Warning**
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