| 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. Onions and bay leaves- removed **Corrected On-Site** **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. Reach in cooler gasket, dry storage shelving **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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14-45-4
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Basic - Cardboard used to line nonfood-contact shelves. Food storage **Warning**
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21-05-4
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Basic - Cloth used as a food-contact surface. Applying naan inside tandoori oven **Warning**
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36-03-4
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Basic - Cove molding at floor/wall juncture broken/missing. **Warning**
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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. Dish area **Warning**
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12B-02-4
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Basic - Employee drinking in a food preparation or other restricted area. Dish area- washing dishes **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. **Repeat Violation** **Warning**
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08B-38-4
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Basic - Food stored on floor. Large container of chicken from prepping, bag of onions, box of potatoes, walk in freezer, **Repeat Violation** **Warning**
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14-13-4
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Basic - Food-contact surface not smooth and easily cleanable. Wicker baskets for bread **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 with dumplings **Warning**
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33-16-4
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Basic - Open dumpster lid. **Warning**
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35B-07-4
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Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. By back door **Warning**
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06-05-4
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Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Cheese **Corrected On-Site** **Repeat Violation** **Warning**
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08A-26-4
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Basic - Raw animal food stored above unwashed produce. raw shell eggs over unwashed peppers in walk in cooler **Repeat Violation** **Warning**
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24-11-4
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Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates **Warning**
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over cooked chicken **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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01B-37-4
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High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. vegetable rice 53-87°f (cooling from 2/27/18 establishment closes at 9:30pm temped at 11:15am 2/28/18), meat with rice 40-53°f (cooling from 2/27/18 establishment closes at 9:30pm temped at 11:15am 2/28/18), Cooked onions 45-50°f (cooling from 2/27/18 establishment closes at 9:30pm temped at 11:31am 2/28/18), **Warning**
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12A-07-4
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. **Warning**
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12A-13-4
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High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer **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 green onions that will be placed into reach in cooler and used as garnish- manager had employee put on gloves **Corrective Action Taken** **Warning**
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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. Stock pot- placed back into sanitizer **Corrected On-Site** **Warning**
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35A-02-5
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High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Approximately 5 on ginger **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 chicken 49-64°f, dumpling 51°f, dumpling 54°f, partially cooked lamb 48°f, beans 52°f, raw fish 51°f moved product to working cooler, cheese 51°f went over proper cold holding **Corrective Action Taken** **Repeat Violation** **Warning**
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03D-05-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. vegetable rice 53-87°f (cooling from 2/27/18 establishment closes at 9:30pm temped at 11:15am 2/28/18), meat with rice 40-53°f (cooling from 2/27/18 establishment closes at 9:30pm temped at 11:15am 2/28/18), Cooked onions 45-50°f (cooling from 2/27/18 establishment closes at 9:30pm temped at 11:31am 2/28/18) went over cooling procedure **Corrective Action Taken** **Warning**
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03B-01-4
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High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. chicken 111-132°f turned burner to stove top on, butter 85°f went over proper hot holding **Corrective Action Taken** **Repeat Violation** **Warning**
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22-43-4
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High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm quaternary ammonia or chlorine- set up sink not chlorine bleach 100ppm **Corrected On-Site** **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food. Raw fish over sauce in reach in cooler, raw shell eggs over garlic ginger sauce in walk in cooler went over proper food storage **Corrective Action Taken** **Repeat Violation** **Warning**
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08B-01-4
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High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Soup- put hinged lid on container and sauces **Corrective Action Taken** **Warning**
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ginger with small flying insects landing on it **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface. Microwave interior, reach in cooler shelving **Warning**
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03D-15-4
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Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covered on one container and too deep on two containers **Warning**
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can and large container of chicken on floor- moved. **Corrected On-Site** **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Cheese thawing in handwash sink- removed cheese from sink, rinsing container, filling container **Corrective Action Taken** **Warning**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink. Cook line, prep area, women's restroom **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line and dish area **Repeat Violation** **Warning**
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03F-10-4
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Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **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. **Repeat Violation** **Warning**
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53B-10-4
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Intermediate - Records/documents for required employee training do not contain all of the required information. Missing who did training and certificate number **Warning**
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48-04-4
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Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Two in banquet room
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