| 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: shrimp. **Repeat Violation** **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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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner: cups at both waitress stations. **Repeat Violation** **Warning**
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35A-03-4
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Basic - Dead roaches on premises.
Observed one dead roach on dry storage floor. **Admin Complaint**
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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: on prep table opposite Cookline. **Warning**
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public: fish stored over customers foods.
Observed operator remove fish away from customers. **Warning**
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23-19-4
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Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
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08B-38-4
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Basic - Food stored on floor: oil stored on kitchen floor, sauce stored on walk-in cooler floor and buckets of chicken stored on walk-in freezer floor and container of flour in dry storage floor. **Repeat Violation** **Warning**
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23-07-4
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Basic - Gaskets with slimy/mold-like build-up. **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses: fryer door. **Repeat Violation** **Warning**
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. **Repeat Violation** **Warning**
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **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: flour and rice. **Warning**
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01D-01-4
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High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
Salmon. **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: Noodles 60°F, Squid 57°F, Shell eggs 65°F, Chicken 70°F. Held less than 4 hours.
Ham 51°F, Chicken 57°F-63°F, held over 4 hours. See Stop Sale.
Observed operator place ice on food items to drop temperature.
Retemp Shell eggs cool to 50°F, Squid cool to 39°F.
Observed discarded other products. **Corrective Action Taken** **Repeat Violation** **Warning**
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03B-01-5
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High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above: Potstickers 116°F and Chicken 119°F held less than 4 hours.
Observed operator place food items in grill to drop temperature.
Potstickers rose to 166°F, Chicken rose to 156°F. **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: Rice noodles, lomein noodles and sprouts.
Observed operator date food items. **Corrected On-Site** **Warning**
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08A-01-4
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High Priority - Raw animal food stored over cooked food: Pork and chicken over veggies in reach-in freezer, chicken over ribs in walk-in cooler, chicken over beef and pork in reach-in freezer, Squid over tofu in reach-in cooler. **Repeat Violation** **Warning**
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found: observed one live roach on dry storage floor. **Admin Complaint**
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01B-02-4
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High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse: Ham 51°F, Chicken 57°F-63°F, held over 4 hours. **Warning**
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41-02-4
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High Priority - Toxic substance/chemical stored by or with food: dish soap and windex stored next to sauces and cups.
Observed operator remove soap away from food. **Repeat Violation** **Warning**
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22-21-4
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Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Warning**
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22-24-4
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Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles: both waitress station. **Warning**
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01D-02-4
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Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days: salmon. **Warning**
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22-28-4
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Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Repeat Violation** **Warning**
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53A-02-6
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Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Feng Chen. **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/ **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: kitchen handwash sink.
Observed operator provide paper towels at handwash sink. **Corrected On-Site** **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: Fish, Chickens and Krab, per operator made yesterday around 12:00. **Repeat Violation** **Warning**
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