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. In powdered foods. **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. Walk in cooler racks soiled. Gaskets soiled. Shelf under prep. Exterior of equipment on cook line soiled. **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. Bottled drinks. **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. Bottled drinks. **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. On anyone. **Warning**
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14-11-4
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Basic - Equipment in poor repair. **Warning**
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
Walls soiled near cook line. **Warning**
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08B-12-4
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Basic - Food stored in holding unit not covered. Egg rolls, noodles, raw chicken, cut vegetables in walk in cooler not covered. **Repeat Violation** **Warning**
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08B-38-4
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Basic - Food stored on floor. Bins of prepared foods in walk in cooler on floor, rice, flour, sauces on floor in kitchen and storage. **Repeat Violation** **Warning**
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14-69-4
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Basic - Ice buildup in reach-in freezer. **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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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler cook line **Warning**
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08A-27-4
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Basic - Raw animal food not properly separated from unwashed produce.
Raw animal food stored above unwashed produce.
Raw animal foods over bags of carrots and onions and next to cabbage in walk in cooler. **Warning**
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42-01-4
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Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
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21-09-4
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Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **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. Powders not labeled. **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.
Observed cook touched cooked broccoli while putting it into the reach in cooler. **Warning**
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41-05-4
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High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid for roaches observed. **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.
Cut cab 58 F°, cooked broccoli 63 F°, bean sprouts 43-45 F°, garlic in oil 50 F°, put back in coolers. **Repeat Violation** **Warning**
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03F-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Fried wings, cook stated they were made at 11:00. **Warning**
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08A-03-5
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High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken and pork mixed in with ready to eat foods. **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.
Raw meats over prepared foods like rice in walk in cooler.
Raw animal food not properly separated from ready-to-eat food. Raw chicken next to cooked noodles in walk in cooler. **Warning**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food. Quickcrete with flour. **Warning**
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22-02-4
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Intermediate - Accumulation of food debris/grease on food-contact surface.
Cutting board(s) stained/soiled. Reach in cooler interior soiled. Reach in cooler racks soiled. Rice cooker soiled. **Warning**
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53A-05-6
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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/hotels-restaurants/food-lodging/food-manager/
Observed 5 employees working. **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. **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. Most foods in walk in cooler such as cooked chicken, cooked noodles, egg rolls cooked. **Repeat Violation** **Warning**
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