RAINBOW PALACE

High Priority - Dish Employee handled soiled utensils and then picked up clean dishes and utensils, without washing hands. Reviewed proper procedures and employee washed hands. Corrected On-Site

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. Dishwasher (Chlorine 0ppm). Operator primed unit. Chlorine 100ppm. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw shell eggs stored over ready to eat pork wantans and raw fish stored over ready to eat broth and olives. Operator stored all items properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right flip top - pork dumplings (41-49F). Per operator items placed in unit approximately 2 hours ago. Operator removed excess and placed in reach in to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Left flip top - cut cabbage - ambient cooling 1 hour at 4:30pm (55-58F - Cooling) at 5:05pm 49-57F. At this rate proper ambient cooling will not occur. Observed item overfilled in upper section of flip top. Operator removed excess and placed in reach in to expedite cooling. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - chicken (120-123F - Hot Holding). Per operator holding less than an hour. Operator placed on Time as a Public Health Control. Provided form to operator and reviewed. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles and gaskets. All Cookline cold holding units. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at Cookline prep table. Employee took items and left prep area. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Left 4 door reach in - torn gaskets - upper left door.

Basic - Floor soiled/has accumulation of debris. Under and around all Cookline grills and fryers.

Basic - Food stored on floor. Container or raw beef and bags of ice stored on floor in walk in freezer. Operator stored properly. Corrected On-Site

Basic - Ice buildup in Cookline reach-in chest freezers.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored directly on top of visibly soiled ice machine. Operator stored properly. Corrected On-Site

Basic - Interior of cookline microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection. Corrected On-Site

Basic - Stored food not covered. Chest freezer - Spring rolls and lobster stored uncovered. Operator properly covered. Corrected On-Site Repeat Violation

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. Dishwasher (Chlorine 0ppm). Operator primed unit. Chlorine 100ppm. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Dish employee entered kitchen, put on gloves and handled clean dish without first washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site

High Priority - Prep area - flip top #2 - Raw chicken stored over/not properly separated from ready-to-eat cooked broccoli. Operator stored all items properly. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer - raw chicken stored over raw fish. Operator stored all items properly. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Chlorine over 200ppm). Operator diluted solution. Chlorine 100ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Prep area hand sink blocked by dish tray. Operator removed. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles and gaskets - all Cookline reach in units.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee eating in a food preparation or other restricted area. Dish employee eating at dish machine. Employee took food and left kitchen. Corrected On-Site

Basic - Stored food not covered. Chest freezer - spring rolls. Operator stored properly. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl in use in sugar. Advised operator to use handled scoops. Operator removed bowl. Corrected On-Site

Basic - Food stored on floor. Containers of soy sauce stored on floor in walk in cooler. Advised operator all food must be stored minimum 6 inches off ground.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Advised operator to clean out reach in freezer.

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. Operator set up 3Compartment sink with chlorine sanitizer measuring 100ppm Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled cell phone then continued preparing food without washing hands and changing gloves. Employee washed hands and put new gloves on Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink blocked by Utensil crates Employee removed crates Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ice scoop handle in contact with ice. Employee removed ice scoop Corrected On-Site

Basic - Interior of microwave has accumulation of food debris.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Lamb over baked choy, Employee switched items around placing back choy above raw Lamb Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Walk In Cooler Employee removed bowl Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Operator diluted solution to 100ppm Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Floor soiled/has accumulation of grease

Basic - Ice buildup walk-in freezer.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at 0 ppm. Sanitizer not being dispensed. Operator set up 3 compartment sink Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Exterior of cornstarch container soiled. Operator discarded container Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Spring rolls stored in takeout bags in reach in freezer

Intermediate - No soap provided at handwash sink in wait station

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.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom in dining room

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open cup of coffee and travel mug of tea on shelf above flip top cooler

Basic - Employee with no hair restraint while engaging in food preparation. Employee cutting eggplant with no hair restraint. Employee placed on hats Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - No handwashing sign provided at a hand sink used by food employees. Restroom in dining room

Basic - Standing water in bottom of reach-in-cooler. Bar cooler has about 3 inches of water

Basic - Unnecessary items/unused equipment on the premises. Buildup of empty cardboard boxes in dry storage. Unable to enter room

Basic - Very slow draining water in handwash sink next to dishwasher. Employee cleaned filter and fixed sink Corrected On-Site