BAMBOO KITCHEN

Intermediate - Records/documents for required employee training do not contain all of the required information. Missing trainer certification number and expiration date. Operator filled out during inspection. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Oil containers on floor in kitchen. Operator elevated Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature at 79 F next to rice warmer, operator discarded water. Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. Cases of Single-service articles improperly stored on floor in corner of dining room. To go boxes and containers. Repeat Violation

Basic - Stored food not covered. Flour bags in dry storage area. Operator covered Corrected On-Site Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. RTE foods stored in metal cans inside flip top cooler in cook line. Repeat Violation

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. Cooked pork , cooked shrimp and cook chicken inside walk in cooler.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink in kitchen at 80F. Water heater turned off at time of inspection. Retested when operator turned on, hot water at 100F.

Basic - Cardboard used to line food-contact shelves inside walk in cooler.

Basic - Cases of Single-service articles improperly stored on floor in corner of dining room. To go boxes and containers.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Cases of chicken , buckets with soy sauce, buckets with meat on floor inside walk in cooler and walk in freezer floor. Containers of soy sauce on floor in kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 80f, operator discarded water. Corrected On-Site

Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Cases of to go bags inside restroom. Operator removed Corrected On-Site

Basic - Stored food not covered. Flour bags in dry storage area. Operator covered. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. 1) Observed in flip top unit non bagged RTE food items stored in metal cans. 2) Non bagged RTE food items in empty card board boxes

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Box with portioned raw steak sketchers above container with portioned rice. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Bag of towels on floor blocking front counter hand sink. Employee removed bag. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bulk bagged cooked food items in walk in freezer with no dates when prepared. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom of screen door at back of kitchen. Repeat Violation

Basic - Food stored on floor. 1) Fryer oil and soy sauce buckets in kitchen 2) Buckets in walk in cooler and freezer. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cases of raw chicken above case of noodles and portioned rice in walk in freezer.

Intermediate - Handwash sink not accessible for employee use at all times. 1) Handwash sink at back of kitchen blocked with container of utensils. 2) Hand sink at front counter blocked by bag of towels. Manager moved items to allow access to sink. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to find original forms. New form provided Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of cooked noodles and portioned cooked meats in walk in cooler with no date marks. Per manager meats prepared day before and one container of noodles more than one day ago.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap beneath screen door at back of kitchen.

Basic - Food stored on floor. 1)Cases of vegetable oil, fryer oil, and soy sauce buckets on kitchen floor. 2) case of eggs on sheet pan and buckets on floor in walk in cooler 3) containers on sheet pans on floor in walk in cooler. Repeat Violation