| Violation
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Observation
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14-01-5
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Basic - Bowl or other container with no handle used to dispense food.
Bowl without handle used to dispense sugar. Operator removed bowl from container of sugar **Corrected On-Site**
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
Handles of fryer baskets heavily soiled.
Also, handle on microwave soiled.
Also, inner side of handles of reach-in coolers soiled
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35A-03-4
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Basic - Dead roaches on premises.
4:dead roaches observed on floor next to ice machine
1 dead roach observed on top of bread warmer on shelf below rice cooker **Admin Complaint**
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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.
Employees purse stored on top of bags of rice in back storage area. Operator removed purse to properly store **Corrected On-Site** **Repeat Violation**
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
Floor soiled under and along side of equipment and shelving in kitchen and prep are?
Also, floor soiled with old food debris in dry food storage closet and behind reach in freezer across from rice storage area.
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08B-38-4
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Basic - Food stored on floor.
Container of oil stored on floor in kitchen in front of wok station. Operator removed oil to properly store **Corrected On-Site** **Repeat Violation**
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16-48-4
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Basic - Old food stuck to clean dishware/utensils.
Old food on multiple clean plates and bowls on storage shelf at both ends of kitchen
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
Shelves and bottom of reach-in coolers across from wok station soiled **Repeat Violation**
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21-07-4
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Chlorine 00ppm) in front service line. Employee remade solution and retested at 100ppm **Corrected On-Site**
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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.
Dishwasher (Chlorine 0ppm) operator primed machine, ran multiple cycles and retested at 100ppm **Corrected On-Site**
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12A-29-4
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High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched purse and cell phone and then handled clean utensils to scoop vegetables without washing hands. Discussed hand washing policy with operator. Operator had employee wash hands **Corrective Action Taken**
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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.
2 flying insects observed near triple sink.
1 flying insect observed in kitchen near fryers
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08A-17-6
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High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Raw chicken not commercially packaged stored above raw beef not commercially packaged in both reach in freezers across from dishwashing machine
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found.
One live roach observed on top of dishwashing machine door. Operator killed and discarded roach **Corrected On-Site** **Admin Complaint**
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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.
cut tomatoes (50°F - Cold Holding); cut cabbages (51°F - Cold Holding); shelled eggs-ambient temperature (79°F - Cold Holding); in portable reach in cooler across from rice cooker. Operator stated items were placed in cooler at lunch time and that the ice melted. Operator replenished ice in portable cooler to chill items.
tofu (48°F - Cold Holding); cooked noodles (45°F - Cold Holding) in reach-in cooler across from wok station. Operator stated cook had items out to cook order and left out of cooler too long. Operator placed ice on items to chill **Corrective Action Taken** **Warning**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board on both reach-in coolers across from wok station soiled. **Repeat Violation**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.
Hand wash sink next to dishwashing machine blocked by equipment.
Also, tray stored in hand wash sink near kitchen entry door. Operator removed tray from hand wash sink near kitchen entry door **Corrective Action Taken**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Hand wash sink next to warewashing machine has filtered water system connected to faucet.
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53B-03-5
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Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee food safety training provided through an unapproved source (servsafe food handler-National Restaurant Association) **Warning**
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