| 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.
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36-34-5
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Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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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.
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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.
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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.
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08B-38-4
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Basic - Food stored on floor.
Observed gallons of oil stored on floor under hand washing sink in kitchen area.
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
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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 sugar at dry storage area.
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10-06-5
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Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed handle of scoop directly touching rice in container in walk in cooler.
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21-04-4
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Basic - In-use wet wiping cloth/towel used under cutting board.
Observed dirty T shirt cut and used under cutting board
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22-08-4
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Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
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23-03-4
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Basic - Nonfood-contact surface drains under ovens soiled with grease, food debris, dirt, slime or dust.
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12B-02-4
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Basic - Observed Employee drinking uncovered beverage in a food preparation cook line. or other restricted area.
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02D-01-5
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Basic - Observed Working containers of Sugar removed from original container not identified by common name.
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14-01-5
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Basic - Observed no Bowl or other container with no handle used to dispense Rice
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29-08-4
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Basic - Plumbing system in disrepair.
Observed water draining in pan under 3 compartment sink.
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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 throughout establishment.
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12A-20-4
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High Priority - Employee washed hands with no soap.
Observed employee wash hands at 3 compartment sink with no soap only water.
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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 1 live fly flying around uncovered raw rice by dry storage at kitchen area
Observed 1 live fly flying off microwave by dry storage area by kitchen area
Observed approximately 5 live flies flying around in uncovered garbage can next to clean sanitized utensils by dish machine at kitchen area.
Observed approximately 8 flies flying around in second garbage can next to dish-machine at kitchen area.
Observed 2 live flies on clean sanitized cutting board by dish machine located in kitchen area .
Observed 3 live flies on clean sanitized utensils on rack above 3 compartment sink at kitchen area
Observed approximately 25- 30 live flies at dry storage flying around landing on clean sanitized pans, condiments, to go silverware located in dry storage area next to walk in freezer.
Observed approximately 5-8 flies by bus pan area at front counter
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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 hot meat stored in lowes non food grade container.
Observed cooked noodles stored in lowes non food grade container
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08A-04-5
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High Priority - Raw animal food stored over or with unwashed produce.
Observed raw beef stored over uncovered bok Choy, in walk in cooler.
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12A-03-4
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Intermediate - Employee washed hands in 3 compartment sink other than an approved handwash sink.
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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.
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31A-09-4
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Intermediate - Handwash sink not accessible for employee use with dirty utensils stored in sink.
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Used to store dirty utensils.
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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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22-31-4
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Intermediate - Non-pitting surface rust on food-contact equipment.
Observed walk in cooler with surface rust and mold build up.
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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 in bathroom and kitchen area.
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31B-03-4
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Intermediate - Observed No soap provided at handwash sink located at kitchen area.
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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 fish sauce, noodles made from Monday with no date marking.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
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