| Violation
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Observation
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23-24-4
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Basic - Buildup of food debris/soil residue on equipment door handles.
-Observed throughout establishment.
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24-05-4
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Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
-Observed clean plates stored on top shelf in front of cookline with live roaches present.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
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35A-03-4
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Basic - Dead roaches on premises. Observed,
-1 dead by east door entrance in dining room.
-1 dead by flower pot by front counter in dining room.
-Approximately 10 dead between flip top reachin cooler doors next to rice cooker.
-Over 50 dead on floor throughout establishment( to include but not limited to dining room, dishwashing area, cookline, hallways).
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12B-02-4
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Basic - Employee eating in a food preparation or other restricted area.
-Observed employee open drink on prep table while cutting limes.
-Observed employee personal food on prep table while preparing food in front on cookline.
-Observed employee drink in reachin cooler by frontline.
Operator removed all personal drinks and food.
**Corrected On-Site**
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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 employees telephones on prep tables in kitchen.
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
-Observed all employees.
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29-09-4
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Basic - Faucet/handle missing at plumbing fixture.
-Observed hot water faucet handle missing in ladies restroom.
-Observed faucet in disrepair in dishwashing area,
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36-73-4
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Basic - Floor soiled/has accumulation of debris.
-Observed floor between and under cooking equipment soiled with accumulation of grease by cookline.
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08B-38-4
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Basic - Food stored on floor.
-Observed plastic containers with sauces stored on floor in walk-in cooler.
-Observed plastic containers with soybean oil stored on floor by walk-in cooler.
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36-24-5
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Basic - Hole in or other damage to wall.
-Observed hole in wall by hallway next to office.
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36-68-5
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Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
-Observed hood soiled with accumulation of grease.
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10-07-4
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Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
-Observed I use utensils stored in cold water by cookline.
-Observed ice scoop with handle in direct contact with ice in ice bin by Boba smoothie station.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Observed the sides of cooking equipment soiled with grease.
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22-16-4
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Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
-Observed interior and around cutting boards of flip top reachin cooler soiled with accumulation of slime watery debris and dead roaches by cookline.
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination.
-Observed extra carry out containers stored in cookline area. Operator inverted containers. **Corrected On-Site**
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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.
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
-Observed in kitchen/prep area.
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14-06-4
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Basic - Wood food-contact surface not properly sealed.
-Observed wooden table/shelf with rice cooker with roaches in the crevices next to cookline.
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03D-02-5
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High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
-Observed approximately 2lbs noodles cooling overnight and still measured at 86°f.
-Observed 1/4 pork cooling overnight and still measured at 44°f.
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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.
-Observed chlorine sanitizer at 0ppm.
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
-Observed food prep worker cutting ready to eat limes with bare hands, polished, and artificial nails.
-Observed food prep worker plating ready to eat sprouts and mint with bare hands, polished and artificial nails.
Operator discard, washed hands and used gloves. **Corrected On-Site**
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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. Observed,
-3 live flying around and landing on tables, wall and Inspector in dining room.
-4 live flying around in and landing on wall, containers both clean and dirty in dishwashing area.
-5 live flying around and landing on reachin coolers, prep table, single service containers and clean plates by cook line.
-4 live flying around and landing on storage containers, blenders in Boba smoothie station.
-1 dead fly in customer's drink. Customer returned drink to operator.
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food.
-Observed garbage bags used to store cooked noodles. Operator removed noodles. **Corrected On-Site**
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41-05-4
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High Priority - Pesticide/insecticide labeled for household use only present in establishment.
-Observed household raid in use, and stored on floor under handwash sink next to three compartments sink with live roaches present.
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08A-20-5
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High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
-Observed raw chicken stored next to and above raw pork in reachin freezer.
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35A-05-4
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High Priority - Roach activity present as evidenced by live roaches found. Observed,
-1 live roach crawling on said dining table while completing inspection report.
-1 live roach crawling on dining room floor, customer present.
-2 live on floor in hallway towards rear door.
-1 live crawling above steam table with soups.
-3 live crawling on side and top of flip top reachin cooler door by cookline.
-approximately 15 live on floor under mat by cook line.
-1 live on prep table by Boba smoothie station.
-approximately 12 live in crevice of wooden table/shelf with rice cooker by cookline.
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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.
-Observed food prep worker handling soiled wiping cloth, went to walk-in cooler retrieved green peppers, rinsed then cut and placed on plate for customers without washing hands and changed gloves. Inspector advised food prep worker to wash hands and change gloves. **Corrected On-Site**
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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.
-Observed approximately 2lbs cooked noodles cooling overnight and still measured at 86°f.
-Observed 1/4 pork cooling overnight and still measured at 44°
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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 cooked spicy soup hot holding for 2 hours per operator at 83°f. Operator reheated to 186°f within 2 hours. **Corrected On-Site**
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13-06-4
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Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
- Observed female food prep workers preparing foods with no gloves intact. Had employees use single use gloves. **Corrected On-Site**
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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 cutting board soiled by cookline.
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.
-Observed hand wash sink in dishwashing containing chemical storage bottle and wiping cloth.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing.
-Observed hand wash sink next to cookline used to rinse wiping cloth and cup.
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53A-02-7
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Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
-Observed person in charge Janet Henry with no proof of food manager certification.
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at both handwash sinks in kitchen and dishwashing area.
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05-08-4
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Intermediate - No probe thermometer provided to measure temperature of food products.
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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.
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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 cooked beef in walk-in cooler over 24 hours not date marked.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
-Observed bottle with chemical stored in hand sink in dishwashing area not labeled with common name.
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