| Violation
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Observation
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32-09-4
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Basic - A minimum of one bathroom facility is not available for public use.
Due to lack of water in both restrooms.
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08B-20-4
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Basic - Damaged/spoiled/recalled food not properly segregated.
Oyster sauce 8lbs
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35A-03-4
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Basic - Dead roaches on premises.
1 dead in bathroom
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08B-38-4
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Basic - Food stored on floor. Multiple sauces, oil and condiments.
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14-73-4
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Basic - No container installed for catching grease from hood drip tray.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.grill top make table, prep tables, hood filters.
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42-03-5
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Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
Multiple tools in storage with dry storage items.
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08B-12-5
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Basic - Stored food not covered.
Multiple items not covered in walk in cooler.
Bulk flour in dry storage
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41-07-4
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High Priority - Container of medicine improperly stored.
Over dry storage food
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale.
Damaged/spoiled/recalled food not properly segregated.
Oyster sauce 8lbs
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12A-07-5
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High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee put on gloves without washing hands prior to cutting mushrooms.
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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 fly by walk in cooler
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken over soy sauce in walk in cooler.
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35A-04-4
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High Priority - Rodent activity present as evidenced by rodent droppings found.
21 rodent droppings next to water heater
4 rodent droppings on chest freezer
16 under prep table.
5 upstairs
4 under condiment table
2 on stairs
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12A-09-4
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High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee washed hands with gloves on. Educated on proper hand washing.
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01B-02-5
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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Items not kept under 41°f
Cooked chicken 50°f, sprouts 51°f, cooked shrimp 52°f pork 51°f, tofu 49°f
Everything placed from walk in cooler to reach in cooler at 11am
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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.
Cooked noodles 70°f, cut leafy greens 83°f, on prep table
Cooked chicken 50°f, cooked shrimp 52°f, sprouts 51°f, raw shrimp 66°f, pork 51°f, tofu 49°f in reach in cooler in front of prep table
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Inside oven, prep table, reach in cooler.
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times. Food stored on floor in front of hand wash sink.
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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/ 5 employees
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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27-16-4
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Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
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47-03-4
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Observed electrical wiring in disrepair. For reporting purposes only.
Under wok station
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