| Violation
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Observation
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16-21-4
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Basic - *Accumulation of debris on exterior and interior of warewashing machine.
*drainboards **Repeat Violation** **Warning**
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14-33-4
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Basic - *shelves under prep tables with rust that has pitted the surface.
*walk in cooler **Repeat Violation** **Warning**
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36-37-4
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic tiles , kitchen, prep and storage **Warning**
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36-32-5
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Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen and prep and storage **Warning**
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
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14-71-4
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Basic - Duct tape used to repair nonfood-contact surface.
*rice cooker
*gasket of chest freezer
*corners of chest freezer
*handle of reach in cooler lift top
*tape on handles of knives **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. Pot of soup **Warning**
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40-06-4
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Basic - Employee personal items stored in or above a food preparation area.
iPads , cell phones and charging cords **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 and floors under equipment **Warning**
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08B-38-4
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Basic - Food stored on floor. Bulk rice **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. Removed **Corrected On-Site** **Warning**
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board. Removed **Corrected On-Site** **Warning**
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36-62-4
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Basic - Light not functioning. Cook line hood and kitchen , prep areas **Repeat Violation** **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
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29-49-5
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Basic - Observed standing water in bottom of reach-in cooler. Cook line **Warning**
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25-35-4
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Basic - Reuse of single-use articles. Tin foil to cover foods **Warning**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.
*gaskets
*shelf under prep tables
*fryer
*stove and oven, and wok cook top
*refrigerator
*chest freezers
*shelves over reach in cooler
*prep tables and shelf under
*hand wash sinks
*food cart
*door handles
*microwaves
*rice cookers **Repeat Violation** **Warning**
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21-10-4
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Basic - Soiled dry and wet wiping cloth in use. removed **Corrected On-Site** **Warning**
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42-03-4
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Basic - Storage of maintenance equipment in areas that may result in cross contamination. Power washer and cord in kitchen **Warning**
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08B-17-4
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Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Over shredded cabbage and cooked ducks **Warning**
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair and chest freezer **Repeat Violation** **Warning**
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36-27-5
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Basic - Wall soiled with accumulated grease, food debris, and/or dust.
In ware washer area and Cookline and throughout kitchen **Warning**
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Service called **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.
* Right side reach in cooler make station : ; cooked duck (57°F - Cold Holding); bean sprouts (45°F - Cold Holding); cut tomatoes (45°F - Cold Holding); spring rolls (47°F - Cold Holding); tofu (46°F - Cold Holding)
* Left side reach in cooler make station : ; tofu (46°F - Cold Holding); bamboo shoots (46°F - Cold Holding); water chestnuts (46°F - Cold Holding)
* Glass door refrigerator: ; coconut soup (44°F - Cold Holding); hot dogs (45°F - Cold Holding); red sauce (45°F - Cold Holding); scallops (45°F - Cold Holding)
* On front counter: ; rice noodles (67°F - Cold Holding); rice noodles (71°F - Cold Holding)
Operator states that all potentially hazardous food was brought to ricks from walk in cooler approximately 1 1/2 hours ago. Returned to walk in cooler to chill.
Service called **Repeat Violation** **Warning**
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35A-09-4
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High Priority - Presence of insects, rodents, or other pests.
Small ants crawling on wall and prep table in kitchen between refrigerator and ware washer. Service called **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.
Raw tuna and salmon over vinegar and gingers **Warning**
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22-05-4
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Intermediate - *Cutting board(s) stained/soiled.
*can opener
*pots and pans
*reach in coolers
*microwave
**Repeat Violation** **Warning**
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31A-13-4
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Intermediate - *Employee used handwash sink as a dump sink. All hand wash sinks have food debris in drains.
*bowl in sink, Corrected on Site: removed.
*hand wash sink used for draining water **Repeat Violation** **Warning**
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02C-03-4
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Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
Hot dogs, cream **Warning**
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53A-01-6
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Intermediate - 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/hotels-restaurants/food-lodging/food-manager/
Certified Food Manager arrived during inspection. **Warning**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products. **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.
Books are onsite **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. Cooked duck, crab Rangoon, spring roll cabbage mix **Repeat Violation** **Warning**
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