| Violation
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Observation
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23-15-4
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Basic - Accumulation of food debris/soil residue on handwash sink. Back kitchen
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Inside bulk container of dry rice **Corrected On-Site** **Repeat Violation**
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23-06-4
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Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outer surfaces of bulk containers at back cook one area **Repeat Violation**
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51-11-4
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Basic - Carbon dioxide/helium tanks not adequately secured. Near back kitchen hand sink **Corrected On-Site** **Repeat Violation**
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08B-44-4
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Basic - Case/container/bag of food ( oils) stored on floor in kitchen. Back kitchen
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08B-45-4
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Basic - Case/container/bag of food( containers of sauce) stored on floor in walk-in cooler
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine **Corrected On-Site**
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12B-12-4
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Next to containers of vinegar in back kitchen area
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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. Front line
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12B-02-4
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Basic - Employees eating in a food preparation or other restricted area. Front line and at cook line Discussed with employees not to eat in food prep areas and to designate a proper location to eat **Corrective Action Taken**
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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans stacked above reach in cooler in back kitchen
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23-22-4
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Basic - Food debris/dust/soil residue on dry storage shelves.
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23-03-4
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Basic - Heavy Build-up of grease on nonfood-contact surface. Sides of fryers and inside cooking equipment under woks
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36-14-4
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Basic - Heavy Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. Back kitchen **Corrected On-Site** **Repeat Violation**
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25-43-4
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Basic - Plastic jug cut in half and reused as scoop. In dry storage area - discarded **Corrected On-Site**
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08B-14-4
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Basic - Stored food ( open containers of won tons ) not covered in walk-in freezer.
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08B-13-4
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Basic - Stored food( cut vegetables ) not covered in walk-in cooler. **Repeat Violation**
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food( cut clean broccoli ) in walk in cooler
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23-10-4
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Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up.
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36-72-4
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Basic - Walk-in cooler/walk-in freezer floor soiled.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter area **Corrected On-Site** **Repeat Violation**
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. Front line **Corrected On-Site**
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14-06-4
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Basic - Wood food-contact surface not properly sealed. Knife sharpener on shelf in dish washing area
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12A-05-4
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High Priority - Employee ate then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Proceeded to put gloves on , cut raw chicken - discussed proper hand washing prior to food prep and prior to putting gloves on with employee - employee washed hands **Corrective Action Taken**
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10-05-4
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High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. By rice cooker at cook line **Corrected On-Site** **Repeat Violation**
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08A-09-4
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High Priority - Raw animal food ( shell eggs) stored over ready-to-eat( clean cut broccoli ) food in walk-in cooler. **Repeat Violation**
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41-11-4
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High Priority - Toxic substance/chemical( cleaner ) stored by or with single-service items.( package of plates and forks ) under steam table at front line and bleach stored next to sugar in back kitchen **Corrected On-Site**
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22-20-4
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Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. Back kitchen
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by cart in back kitchen **Corrected On-Site**
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53A-05-5
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Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. CFM showed up at end of inspection **Corrected On-Site**
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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. **Repeat Violation**
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