Violation
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Observation
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32-04-4
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Basic - Observed: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning** Priority: Basic
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14-01-4
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Basic - Observed: Bowl or other container with no handle used to dispense food at flour, rice and spice container. Bowls removed. **Corrected On-Site** **Warning** Priority: Basic
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11-07-4
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Intermediate - Observed: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed Big Five. **Corrective Action
Taken** **Warning**
Priority: Intermediate
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22-05-4
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Intermediate - Observed: Cutting board(s) stained/soiled on cook line. **Warning** Priority: Intermediate
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12B-07-4
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Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed. **Corrected On-Site** **Warning** Priority: Basic
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08B-49-4
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Basic - Observed: Employee personal food not properly identified and segregated from food to be served to the public. Observed box of pizza stored above container of chicken. Pizza moved. **Corrected On-Site** **Warning** Priority: Basic
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13-03-4
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Basic - Observed: Employee with no hair restraint while engaging in food preparation.
**Warning** Priority: Basic
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50-08-6
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High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 30 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit www.myfloridalicense.com/dbpr/hr. **Warning**
Priority: High Priority
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36-14-4
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Basic - Observed: Grease accumulated on kitchen floor and/or under cooking equipment located at fryers. **Warning** Priority: Basic
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10-17-4
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Basic - Observed: In-use knife/knives stored in cracks between pieces of equipment on cook line. Knife removed from gap. **Corrected On-Site** **Warning** Priority: Basic
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53A-01-5
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Intermediate - Observed: Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
Priority: Intermediate
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31B-04-4
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Basic - Observed: No handwashing sign provided at a hand sink used by food employees at restroom. Sign provided. **Warning** Priority: Basic
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53B-01-5
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Intermediate - Observed: 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. **Warning**
Priority: Intermediate
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03A-02-4
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High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed white sauce at 74° under no temperature control at cookline and cut cabbage at 50°-51°F on top of make table under no temperature control at cookline cooler. Foods moved inside cooler to quick chill. **Corrected On-Site** **Warning**
Priority: High Priority
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08A-05-4
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High Priority - Observed: Raw animal food stored over ready-to-eat food. Observed raw chicken contacting wontons and raw beef contacting noodles at stand up freezer at cook line. Observed raw chicken over soy sauce and raw pork over cabbage in the walk in cooler. Observed raw chicken over peas and carrots in the chest freezer. Observed raw shrimp stored behind cooked chicken on make table at cookline flip top cooler where drippings from shrimp can contaminate
cooked chicken when being pulled forward. All Foods moved and properly stored.
**Corrected On-Site** **Warning**
Priority: High Priority
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02C-02-4
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Intermediate - Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork, ribs and wonton made 2 days ago not date marked in walk in cooler. **Warning**
Priority: Intermediate
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23-05-4
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Basic - Observed: Soil residue build-up on nonfood-contact surface on exterior of blender and restroom door. **Warning** Priority: Basic
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08B-13-4
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Basic - Observed: Stored food not covered in walk-in cooler. Observed containers of cut cabbage, cut mushrooms, cut peppers and sauce not covered. **Warning** Priority: Basic
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36-27-5
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Basic - Observed: Wall by fryer soiled with accumulated grease, food debris, and/or dust. **Warning**
Priority: Basic
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21-12-4
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Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses on the cook line. **Warning** Priority: Basic
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