| Violation
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Observation
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10-01-5
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Basic - ) In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
-Stored inside of the sugar, flour and salt containers.
2) In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Operator removed water from the plastic container.
3) In-use tongs stored on equipment door handle between uses.
At the cookline on the oven door handle. **Warning**
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35B-01-4
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Basic - 1) Both Exterior door has a gap at the threshold that opens to the outside.
2) Outer openings not protected with self-closing doors. **Warning**
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36-14-4
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Basic - 1) Grease accumulated on kitchen floor and/or under cooking equipment.
-At the front Dessert station.
-At the cookline
2) Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Throughout the restaurant's kitchen area.
3) Hood soiled with accumulated grease, dust or food debris.At the kitchen cook line.
4) Floor area(s) covered with standing water.
-Throughout the kitchen- employees tried mopping the area.
-Inside of walk in cooler #1. **Corrective Action Taken*
5) Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
-At the front dessert station **Warning**
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32-17-4
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Basic - 1) Self-closing device on bathroom door disconnected/broken.
Observed the door in disrepair.
2) Bathroom facility not clean.
In the women's restroom. **Warning**
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14-01-5
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Basic - 1)Bowl or other container with no handle used to dispense food.
Walk in cooler #2- Bowl used as a scoop stored in the liquid eggs.
2) Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
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25-10-4
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Basic - 1)Coffee filters not stored in a protected manner to prevent contamination.
In the kitchen area.
2) Single-service articles not stored inverted or protected from contamination.
- At the server station
-) At the front dessert station **Warning**
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24-18-4
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Basic - 1)Silverware/utensils stored upright with the food-contact surface up.
-The kitchen area
-The front counter area
-The server station
2)Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
-In the dining room area- white plates
-At the front dessert station- white plates **Warning**
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23-09-4
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Basic - 1)Soiled reach-in cooler gaskets.
The flip top cooler- Across from the fry Station- at the cookline.
2) Build-up of grease on nonfood-contact surface.
At the front dessert station . **Warning**
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08B-12-5
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Basic - 1)Stored food not covered.
Kitchen 2 door reach in freezer- operator properly wrapped the container of raw squid.
2) Food not stored at least 6 inches off of the floor.
-At the cookline- frying oil.
-Kitchen storage area- Buckets of soy sauce stored on the floor **Corrected On-Site** **Repeat Violation** **Warning**
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29-11-4
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Basic - 1)Water leaking from pipe and/or faucet/handle.
-Hand wash sink is leaking near the dishwasher
2)Back flow preventer missing at the mop sink **Warning**
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35A-03-4
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Basic - Dead roaches on premises.
Observed 1 dead roach between equipment at the front cook area. **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.
Employee drinks stored on shelf with silverware utensils.
**Repeat Violation** **Warning**
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40-06-5
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Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
1)Operator removed the employee's purse from over the prep station.
2) Employees aprons stored on a shelf with seasonings and cooking equipment. **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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35B-02-4
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Basic - Insect control device installed over food preparation area.
Fly zapper stored over white plates and single service items. **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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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name.
Containers of sugar, flour and salt. **Warning**
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12A-04-6
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High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
Explained to the employee proper hand washing procedures and he washed his hands. **Corrected On-Site** **Warning**
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35A-02-6
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High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
1) Kitchen area- Observed 2 live flies landing on the prep table across from the Wok station and 1 live fly near the hand washing sink
2) Observed 2 live flies by the back door **Warning**
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08A-05-6
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High Priority - Raw animal food stored over ready-to-eat food.
Walk in cooler #2
1) raw meats stored over sauces
2) raw liquid eggs eggs stored over produce
DAECO walk in cooler
3) raw chicken stored over beef
4) raw pork stored over sauces **Warning**
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01B-13-4
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High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
-Panda Brand Oyster Sauce- One 5lb can.
-Hoisin Sauce 5 pound can
2) -DAECO WALK IN COOLER (COOLING OVERNIGHT) cut lettuce (56-58°F); roast pork (52°F); cooked rice (52°F);raw pork (48°F). **Warning**
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03A-02-5
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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At the prep station-garlic and oil (74°F); bean sprouts (70°F); shell eggs (75°F) operator advised foods were removed from the reach in cooler about 1 hour and a half ago- all foods moved to the walk in cooler for quick chill. **Corrective Action Taken** **Warning**
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03D-05-5
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High Priority - Time/temperature control for safety food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight.
-DAECO WALK IN COOLER (COOLING OVERNIGHT) cut lettuce (56-58°F); roast pork (52°F); cooked rice (52°F);raw pork (48°F). Please see stop sale. **Warning**
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
-Sanitizer Bucket (Chlorine >200ppm corrected to 100ppm) **Corrected On-Site** **Warning**
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31B-02-4
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Intermediate - 1) No paper towels or mechanical hand drying device provided at handwash sink.
At the front dessert station
2) Soap dispenser at handwash sink not working/unable to dispense soap.
At the front dessert station **Warning**
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31A-09-4
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Intermediate - 1)Handwash sink not accessible for employee use at all times.
Observed the Hand wash sink near the kitchen prep area removed from the wall.
2) Handwash sink not accessible for employee use due to items stored in the sink.
At the kitchen area- operator removed the two containers. **Repeat Violation** **Warning**
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01C-03-4
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Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
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27-16-4
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Intermediate - Hot water not provided/shut off at employee handwash sink.
In the kitchen area and restrooms. **Warning**
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53A-01-7
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Intermediate - Manager or person in charge lacking proof of food manager certification. **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. **Warning**
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