Violation
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Observation
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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. **Warning**
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50-09-4
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Basic - Current Hotel and Restaurant license not displayed. **Warning**
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08B-20-4
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Basic - Damaged/spoiled/recalled food not properly segregated. 25 dented #10 cans. Operator discarded cans. **Corrected On-Site** **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. Opened water bottle on prep table adjacent to steam table. **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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24-08-4
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Basic - Equipment and utensils not properly air-dried - wet nesting. Stored above three compartment sink. **Warning**
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36-31-4
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Basic - Hole in ceiling above walk-in cooler. **Warning**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment, by rice cooker. **Warning**
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10-06-4
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Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
Handle for scoops touching raw pork and chicken in walk-in cooler. **Warning**
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at steam table at 102°f **Warning**
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08B-13-4
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Basic - Stored food not covered in walk-in cooler.
Cooked egg rolls. **Warning**
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06-02-4
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Basic - Thawed portions of raw animal food rose above 41 degrees Fahrenheit for more than 4 hours (including all time for preparation, thawing and subsequent cooking or cooling combined) while being thawed under running water. Raw chicken thawing from 30-61°f **Warning**
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
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21-06-4
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Basic - Wiping used as liner for food container on speed rack in walk-in cooler. **Warning**
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale. 25 dented cans of bamboo shoots, soy sauce, oyster flavor sauce. **Warning**
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12A-04-5
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High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Operator was washing a bowl then proceeded to handle clean utensils on the cook line. **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.
Bowl washed and rinsed in a single-compartment sink without sanitizer. **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. Raw chicken thawing 30-61°f **Warning**
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08A-21-4
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
-Raw chicken over raw shell eggs and raw shrimp over soy sauce containers in walk-in cooler. **Warning**
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53A-03-6
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Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Expired on 7/30/19 **Warning**
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at far back hand wash sink. **Warning**
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22-36-4
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Intermediate - Pans stored above three compartment sink with mold-like substances. **Warning**
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53B-05-5
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Intermediate - Required employee training expired for all 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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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with blue liquid not labeled stored in restroom. **Warning**
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