| 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 in flour and bowl in rice. Both were removed. **Corrected On-Site** **Repeat Violation**
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14-05-4
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Basic - Cardboard used to line food-contact shelves.
Cardboard on shelves on cookline.
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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.
Drink on shelf in walk in cooler.
Drink on shelf over make table. **Repeat Violation**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation.
Missing on female employee.
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08B-37-4
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Basic - Food stored in a prohibited area.
Personal food on shelf over vegetables in walk in cooler.
Several buckets of sauce on floor in kitchen.
Container of breading on floor under prep table in kitchen area.
Several buckets of food and bag of carrots on floor in walk in cooler. **Repeat Violation**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment.
One knife between two make tables on cookline.
Also, one knife being stored in cardboard sleeve. **Repeat Violation**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior of reach in make table soiled with food debris.
Shelves on cookline soiled with food debris.
Gaskets of reach in make table soiled with food debris.
Hood filters soiled with grease.
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16-48-4
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Basic - Old food stuck to clean dishware/utensils.
Old food on clean pan on shelf over prep table.
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25-32-4
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Basic - Reuse of single-service or single-use articles.
Cut broccoli stored in cardboard broccoli box on prep table on cookline.
Cooked chicken stored in cardboard box that contained raw chicken in walk in freezer, manager began reheating cooked chicken to 165F.
Rice being scooped with a plastic jug cut in half that has an open handle.
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06-01-5
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Basic - Time/temperature control for safety food thawed in an improper manner.
Raw chicken thawing in standing water in prep sink.
Cooked pork thawing in pan at room temperature. **Repeat Violation**
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Several towels in kitchen.
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name.
Bin of flour not labeled.
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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.
Female employee touched hair and continued to fry food without washing hands.
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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.
Female employee touched thawing pork with bare hands.
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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.
In walk in cooler: pans of raw chicken on shelf over vegetables.
In walk in freezer: cooked chicken stored in cardboard box that previously held raw chicken. Manager began reheating cooked chicken.
In reach in make table: pan of raw chicken on shelf over cooked pork. Moved during this inspection. **Corrective Action Taken**
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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.
No times marked for chicken, eggrolls, eggs. Manager stated all were placed ofut at 11:00 am.
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41-10-4
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High Priority - Toxic substance/chemical improperly stored.
Grill cleaner hanging on shelf over sink containing noodles. **Repeat Violation** **Admin Complaint**
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29-42-4
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High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Splitter added to sink with no device located on hose connection side.
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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.
Provided DBPR form during this inspection.
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of reach in cooler doors soiled with food debris.
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use at all times.
Sink near ware wash area has spoons inside. **Repeat Violation**
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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.
Chicken cooked yesterday with no date mark.
Noodles cooked yesterday with no date mark. **Repeat Violation**
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