| Violation
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Observation
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16-15-4
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Basic - Accumulation of debris on drainboards or equivalent. **Warning**
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14-05-4
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Basic - Cardboard used to line food-contact shelves.
Observed dirty cardboard used to cover salt container at dry storage shelf. **Warning**
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06-09-1
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Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Warning**
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35A-03-4
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Basic - Dead roaches on premises.
Observed approximately 10 dead roaches under hand washing sink located in kitchen area.
Operator cleaned up dead roaches. **Corrected On-Site** **Warning**
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08B-49-4
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Basic - Employee personal food not properly identified and segregated from food to be served to the public in standing reach in cooler at kitchen area, walk in and **Warning**
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40-06-5
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Basic - Employee personal items glasses, keys , stored in or above a food preparation area, food, clean equipment and utensils, or single-service items at cook line **Warning**
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14-25-5
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Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
Observed hand made wood with heavy mold substance on wood used to separate vegetables in container in standing reach in cooler located in kitchen area..
Operator discarded products. **Warning**
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08B-19-4
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Basic - Food contaminated by unsanitized equipment or utensil. See stop sale.
Observed cooked egg rolls contaminated by wood with heavy mold like substance used to cover egg rolls. **Warning**
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08B-38-4
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Basic - Food stored on floor.
Observed gallons of oil stored on floor under prep table at kitchen area.
Observed raw chicken in buckets and sauces stored on floor in walk in cooler. **Warning**
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08B-25-4
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Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. **Warning**
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses. **Warning**
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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.
Observed handle of scoop directly touching rice, cornstarch, flour and msg in containers located at dry storage area. **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 at 84°F **Warning**
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51-13-4
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Basic - No Heimlich maneuver/choking sign posted. **Warning**
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10-02-4
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Basic - Observe In-use utensil scoops, labels not stored on a clean portion of food preparation or cooking equipment by wok station. **Warning**
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14-01-5
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Basic - Observed Bowl or other container with no handle used to dispense cornstarch, salt and msg at forage area. **Warning**
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23-24-4
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Basic - Observed Buildup of food debris/soil residue and mold like substance on equipment door handles and gaskets throughout kitchen area. **Warning**
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36-37-5
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Basic - Observed Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Warning**
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24-06-4
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Basic - Observed Clean utensils or equipment stored in dirty 3 compartment shelf with heavy black mold like substance **Warning**
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12B-07-4
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Basic - Observed Employee beverages container on a food preparation table or over/next to clean equipment/utensils throughout kitchen prep tables **Warning**
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08B-23-5
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Basic - Observed Food-contact surface not cleaned and sanitized between contact with different raw animal products.
Inspector showed operator how to set up chlorine **Warning**
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10-12-5
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Basic - Observed In-use dirty containers which operator stated are washed and sanitized with mold on interior, lids and exterior of containers stored on 3 compartment sink shelf with heavy mold like surface between uses. **Warning**
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23-03-4
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Basic - Observed Nonfood-contact surface floors behind equipment and throughout kitchen area soiled with grease, food debris, dirt, slime or dust. **Warning**
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22-16-4
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Basic - Observed Reach-in cooler interior/shelves and walk in shelves have accumulation of mold like substance **Warning**
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25-06-4
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Basic - Observed Single-service articles at dry storage area and sushi station not stored inverted or protected from contamination. **Warning**
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21-12-4
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Basic - Observed Wet wiping cloth not stored in sanitizing solution between uses throughout kitchen and cook line. **Warning**
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02D-01-5
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Basic - Observed Working containers of salt removed from original container not identified by common name. **Warning**
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers in walk in cooler. **Warning**
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08B-12-5
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Basic - Stored food not covered.
Observed raw uncovered shrimp stored over vegetables in walk in cooler.
Observed raw chicken in boxes stored on floor in walk in freezer. **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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22-49-4
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High Priority - Dishmachine not sanitizing properly.Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
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08B-27-4
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High Priority - Food placed in soiled container/equipment.
Observed in cooked rice stored in dirty containers at dry storage area. **Repeat Violation** **Warning**
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01B-07-4
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High Priority - Food with mold-like growth. See stop sale.
Food contaminated by unsanitized equipment or utensil. See stop sale.
Observed cooked egg rolls contaminated by wood with heavy mold like substance used to cover egg rolls. **Warning**
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14-86-1
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High Priority - Non-food grade paper/paper towel used as liner for food container.
Observed paper towels used to line egg rolls, paper ripped paper from sugar bag used to line crab Rangoon at cook line.
Observed torn sugar bags used to line egg roll containers. **Warning**
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01D-01-5
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High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
Observed no parasite destruction for selling raw sushi, salmon. Salmon Farm raised no proof of pellet fed. **Warning**
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14-31-5
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High Priority - Nonfood-grade bags used in direct contact with food.
Observed crab Rangoon stored in Walmart and thank you bags in standing freezer. **Warning**
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08A-04-5
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High Priority - Raw animal food stored over or with unwashed produce.
Observed raw fish stored over uncovered vegetables in walk in cooler.
Observed raw beef stored over uncovered broccoli in walk in cooler **Repeat Violation** **Warning**
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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.
Observed raw chicken stored over dumplings in standing freezer at kitchen area.
Observed raw chicken stored over raw beef in standing freezer at kitchen area.
Observed raw opened shell crabs stored over vegetable spring rolls in standing reach in freezer. **Repeat Violation** **Warning**
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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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed shrimp tempura cooked from Thursdsy (55F); sweet and sour chicken cooked from friday (55F - Cold Holding); egg roll from 3 pm 2/5 in cooler overnight (55F - Cold Holding); sweet and sour chicken from 2/4 (54F - Cold Holding); boneless ribs cooked Friday (54F - Cold Holding); brown rice cooked 3pm (54F - Cold Holding); fried wonton cooked from 3/pm 2/5 (54F - Cold Holding) **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.
Observed shrimp tempura cooked from Thursdsy (55F); sweet and sour chicken cooked from friday (55F - Cold Holding); egg roll from 3 pm 2/5 in cooler overnight (55F - Cold Holding); sweet and sour chicken from 2/4 (54F - Cold Holding); boneless ribs cooked Friday (54F - Cold Holding); brown rice cooked 3pm (54F - Cold Holding); fried wonton cooked from 3/pm 2/5 (54F - Cold Holding) **Warning**
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11-07-5
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
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11-27-4
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Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **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.
Observed hand washing sink with built of mold and slime like substance around, inside and on nozzles of sink.
Observed cutting boards with mold like substance at cook line. **Repeat Violation** **Warning**
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.
Observed hand washing sink located at kitchen area and cook line with chemicals in gallons and gallons of oil, rice , soya sauce in front of sink. **Warning**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
Observed hand washing sink located at kitchen area used as a dump sink **Warning**
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
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53B-01-5
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Intermediate - No proof of required state approved employee training provided for any 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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12A-03-4
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Intermediate - Observed Employee washed hands in 3 compartment sink other than an approved handwash sink while prepping chicken at 3 compartment sink. **Warning**
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31B-02-4
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Intermediate - Observed No paper towels or mechanical hand drying device provided at handwash sink at cook line area. **Warning**
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22-31-4
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Intermediate - Observed Non-pitting surface rust on food-contact equipment walk in cooler shelves with mold like substance hanging off shelves. **Warning**
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41-17-4
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Intermediate - Observed Spray bottle containing toxic substance degreaser not labeled. **Warning**
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02C-04-5
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Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. **Repeat Violation** **Warning**
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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.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed shrimp tempura cooked from Thursdsy (55F); sweet and sour chicken cooked from friday (55F - Cold Holding); egg roll from 3 pm 2/5 in cooler overnight (55F - Cold Holding); sweet and sour chicken from 2/4 (54F - Cold Holding); boneless ribs cooked Friday (54F - Cold Holding); brown rice cooked 3pm (54F - Cold Holding); fried wonton cooked from 3/pm 2/5 (54F - Cold Holding)
Observed shredded chicken from 2/ 5; sweet and sour chicken from Thursday, not date marked in walk in cooler **Repeat Violation** **Warning**
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