| Violation
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Observation
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22-20-5
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Basic - Accumulation of black/green mold-like substance in the interior of both ice machine/bins in located in kitchen.
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16-21-4
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Basic - Accumulation of debris on exterior of warewashing machine.
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32-12-5
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Basic - Covered waste receptacle not provided in women's bathroom.
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable.
5 Cutting boards on shelf above sink near mop sink.
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08B-20-4
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Basic - Damaged/spoiled/recalled food not properly segregated.
Dry-storage shelf
a. 4lb can of oyster sauce
b. 5lb can of hoisin sauce
c. 6lb can of baby corn
d. Four 6lb cans of bamboo shoots.
e. Unlabeled #10 can
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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.
Employee can of Red Bull on shelf with single-serve items near wok grill.
Operator discarded drink. **Corrected On-Site** **Repeat Violation**
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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.
Employee phone on prep table in prep area.
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14-11-5
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Basic - Equipment in poor repair.
Bottom shelf of prep tables near wok grill and walk-in cooler are rusted.
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08B-38-4
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Basic - Food stored on floor.
Walk-in cooler
a. Multiple containers of sauces are stored on floor.
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14-69-4
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Basic - Ice buildup in or walk-in freezer.
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10-20-4
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Basic - In-use tongs stored on equipment door handle between uses.
Tongs stored on pipe in front of wok grill.
Operator removed tongs. **Corrected On-Site**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees in warewashing area.
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on all reach-in cooler doors in food preparation.
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08B-12-5
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Basic - Stored food not covered.
Dry-storage shelf
a. Container of cornstarch
b. Container of rice.
Operator covered items.
Walk-in cooler
a. Raw bean sprouts
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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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29-11-4
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Basic - Water leaking from pipe and/or faucet/handle.
Faucet at hand wash sink near dishmachine is leaking.
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21-12-4
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Basic - Wet wiping cloth stored on reach-in cooler in prep area not stored in sanitizing solution between uses.
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale.
Dry-storage shelf
a. 4lb can of oyster sauce
b. 5lb can of hoisin sauce
c. 6lb can of baby corn
d. Four 6lb cans of bamboo shoots.
e. Unlabeled #10 can
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14-31-5
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High Priority - Nonfood-grade bags used in direct contact with food.
Thank you grocery bags used to stored food in pan in walk-in cooler.
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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.
Will email DBPR Form 5030-165. Big 6 Foodborne illnesses.
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01C-05-4
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Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
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01C-03-4
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Intermediate - Clam/mussel/oyster tags not marked with last date served.
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02C-03-5
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Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Walk-in cooler
a. Tofu
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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.
Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events.
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Soda machine ice chute, and soda diffusers located in wait station are soiled with mold-like substance
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53A-05-6
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Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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31B-02-4
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Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
At hand wash sinks near wok grill and warewashing area.
Operator placed paper towels at hand wash sinks. **Corrected On-Site**
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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-02-5
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Intermediate - No proof of required state approved employee training provided for two employees hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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11-26-1
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Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Two employees have been employed for over 60 days and operator has no proof of employee training.
Two recently hired employees.
Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.
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53A-15-4
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Intermediate - Person in charge unable to answer basic questions about allergens.
Will email DBPR Form 5030-038. Eight major allergens.
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled.
Two spray bottles containing chemicals, hanging on drain boards on three-compartment sink are not labeled.
Two spray bottles containing chemicals near hand wash sink in wait station area are not labeled.
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