| Violation
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Observation
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36-37-5
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
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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.
-Observed employee bottled beverage stored on prep table in kitchen.
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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.
-Observed black employee sweater stored on dry storage shelf in kitchen.
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside.
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08B-38-4
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Basic - Food stored on floor.
-Observed buckets of soy sauce, fried chips and cooking oil stored on floor throughout kitchen.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Walk-in cooler gaskets soiled with slimy/mold-like build-up.
-Food debris/dust/grease/soil residue on exterior of oven and cook line.
-Fan cover in walk-in cooler has accumulation of dust.
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
-Observed Cook Line make Table shelves soiled with food debris in kitchen.
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29-49-6
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Basic - Standing water in bottom of reach-in-cooler.
-Observed standing water in lowboy cooler across from cook line in kitchen.
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08B-12-5
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Basic - Stored food not covered.
-Observed containers holding cooked egg rolls, rice, general chicken, sweet and sour chicken, raw beef, raw pork and chicken stored in walk in cooler.
-Observed containers holding raw broccoli and cut cabbage stored on prep table next to cook line uncovered.
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner.
-Observed Diced ham and precooked pork thawing on speed rack at room temperature in kitchen. Instructed Operator to properly thaw under cold running water or in walk in cooler.
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14-17-4
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Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
-Observed multiple wet cloths stored on food preparation table in kitchen.
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41-07-4
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High Priority - Container of medicine improperly stored.
-Observed bottled medicine stored on shelf above flip top make table in kitchen.
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50-17-2
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High Priority - Operating with an expired Division of Hotels and Restaurants license.
-Observed current DBPR License expired on 12/1/2021. Instructed Operator to contact DBPR to renew license during inspection.
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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.
-Observed cut cabbage, lo mein (56 - Cold Holding) on preparation table next to flip top make table in kitchen. Operator states holding less than four hours, instructed to move all foods to reach in cooler for storage.
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03F-02-5
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High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
-Observed containers holding precooked egg rolls, fried chicken wings, general tao chicken, sesame chicken not properly time stamped using TPHC. Operator instructed to time stamp all foods under TPHC.
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03B-01-6
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High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
-Observed fried rice (66 - Hot Holding) underneath shelf in kitchen. Operator states holding less than 1 hour, instructed to reheat fried rice to 165 F.
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03C-90-4
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Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request.
-Observed undercooked chicken breast cooling on shelf in walk in cooler. Instructed Operator to immediately fully cook chicken to 165 F and provided non continuous cooking documentation during inspection.
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.
-Observed plastic water jug stored in hand wash sink next to coo line in kitchen.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
-Observed no paper towels provided at front counter hand wash sink and no soap/paper towels provided at hand sink next to cook line in kitchen.
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02C-02-5
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Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
-Observed all cooked foods stored on shelf in walk in cooler without date marking. Instructed Operator to properly label all foods cooked onsite and held over 24 hours.
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