| 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. Scoop in soy sauce buckets has no handle. Employee threw scoop away **Corrected On-Site** **Repeat Violation**
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. Tiles with apparent water damage above cooks line.
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32-12-4
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Basic - Covered waste receptacle not provided in women's bathroom. In unisex restroom.
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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. Water bottle on reach in cooler.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking and plating food.
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52-12-4
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Basic - Establishment advertised no MSG used in the food, but a large quantity of MSG was present in establishment. Chicken base has MSG listed as ingredient.
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21-23-4
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Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Steel wool sponge used to clean wok in between uses.
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08B-38-4
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Basic - Food stored on floor. Water bottles on floor in hallway. **Corrected On-Site** **Repeat Violation**
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36-24-5
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Basic - Hole in or other damage to wall. Next to back screen door and in dry storage room.
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10-01-4
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Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. In flour and sugar containers. **Repeat Violation**
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38-07-4
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Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage room.
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14-31-4
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Basic - Nonfood-grade bags used in direct contact with food. Items stored in togo bags in walk in cooler. **Repeat Violation**
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06-04-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw chicken on counter in bucket. Raw chicken 34°f
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Silver cooler on wall.
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Multiple items. Chicken, onions, sprouts.
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36-02-5
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Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In walk in cooler and areas in kitchen.
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cooks line.
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41-07-4
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High Priority - Container of medicine improperly stored. Bottle of aloe stored on shelf above bags.
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed bowl in 3 compartment sink with soap and placed on clean dish rack. Not sanitized. Advised operator to run dishes through dish washer.
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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. Garlic and oil 64°f and noodles 72°f on cooks line. Employee put in reach in cooler. **Corrective Action Taken**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw pork over spring roll mix on shelf in walk in cooler. Beef over ice in white fridge.
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink.
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Aprons, equipment and lids in sink near door **Corrected On-Site**
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53B-01-5
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Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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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. Fried chicken
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