PANFIYAH

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee after cashing out guest proceeded to put on gloves to continue working with cooked food but failed to wash hands. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Box- ; Cooked Chicken (98-112F - Hot Holding). Per Manager food item in init less than 2 hours. Manager reheated. Corrective Action Taken Warning

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. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal phone stored on top shelf above prep table in kitchen. Removed during inspection. Corrected On-Site Warning

Basic - Handle of cook line flip top is missing. Warning

Basic - Working containers of flour removed from original container not identified by common name. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over portions of ketchup in the walk in cooler. The eggs were moved down. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the kitchen on the rack with the heater, fried chicken (101-116F - Hot Holding); bbq fried chicken (101-116F - Hot Holding). The chicken was prepared less than 2 hours ago. The chicken is being reheated to 165F to hot hold at or above 135F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw eggs over sour cream and raw shrimp and raw lobster over cooked black beans. The items were corrected. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table, cooked shrimp (101-115F - Hot Holding). The item has been in the steam table less than 1 hour. The chef voluntarily discarded the shrimp in place of reheating. In the table top warmer on the cook line, fried chicken (95-101F - Hot Holding); barbi fried chicken (109-136F - Hot Holding). The chicken had been cooked less than 2 hours ago. The chef placed the chicken in the oven to reheat to 165F to hot hold Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. The hand sink across from the cook line, a sanitizer bucket was stored inside. The bucket was removed Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Next to the triple sink was a case of raw chicken thawing at room temperature without running water. Chef moved the chicken to the walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the steam table, cooked vegetables (120-126F - Hot Holding); cooked shrimp (120-126F - Hot Holding). The items were in the steam table less than 30 minutes. The items are being reheated to 165F to hot hold. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. On the walk in cooler door handle

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bag stored on shelf over the cook line flip top coolers. The bag was removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.

Intermediate - Spray bottle containing toxic substance not labeled. Owner labeled spray bottle Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

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. Emailed procedures to manager Repeat Violation

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 new employees hired Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salad made at another restaurant location ( same owner )not date marked inside walk in cooler. Operator date marked during inspection. Corrected On-Site

Basic - #1 Walk-in cooler/freezer shelves with rust that has pitted the surface. #2 Shelf with rust that has pitted the surface where cleaned dishes are stored next 3 compartment sink in kitchen Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Ice buildup in migali reach-in freezer in kitchen.

Basic - No Heimlich maneuver/choking sign posted. Emailed to manager Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle water above bag with lettuce inside walk in cooler. Operator removed water Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blend cheese in bowl 50F cold holding on top container inside flip top cooler, held less than 4 hours ago. Operator moved moved to reach in cooler to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked plantains (110F - Hot Holding) held on hot holding unit less than 4 hours ago. Heated bulb missing in unit. Operator placed in oven to be reheated to 165F or above. Corrective Action Taken

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. Emailed flier to manager

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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. Emailed flier to manager.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Roger and Alesha needs certification.

Basic - Employee soda bottle above with food to be served to customers inside walk in freezer. Operator removed Corrected On-Site Repeat Violation

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water @80F in cook line. Operator moved to stove to be reheated to 135F or above. Corrective Action Taken

Basic - No Heimlich maneuver/choking sign posted. Emailed flier to manager.

Basic - Walk-in cooler shelves with rust that has pitted the surface. Shelf with rust that has pitted the surface where cleaned dishes are stored next 3 compartment sink in kitchen. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Licensed paid during inspection, confirmation #226002745 Corrected On-Site

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. Emailed big 6 food borne illnesses to manager.

Basic - Cardboard used to line food-contact shelves. Cardboard on bottom shelf inside migali reach in freezer in cook line.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Pepsi bottled drink inside migali reach in freezer in cook line. Operator removed Corrected On-Site

Basic - Shelf with rust that has pitted the surface where cleaned dishes are stored next 3 compartment sink in kitchen. Walk in cooler/ Freezer shelves with rust that pitted the surface .

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth at 0ppm in kitchen.Operator remade to 100ppm chlorine. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. One Home Depot bucket of sauce in walk in cooler. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) in hot unit fried chicken (99-112°F - Hot Holding); fried plantains (89-92°F - Hot Holding) 2 in steam well cooked shrimp (101-120°F - Hot Holding) Manager reheated shrimp on griddle to 175F to properly hot hold. Chicken and plantains moved to oven to reheat for proper hot holding. Chicken reheat to 169F; plantains to 171F. Hot hold unit temperature increased to 145F. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose connection by end of 3 compartment sink. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. License current in system. Repeat Violation

Basic - Food stored on floor. Sauce buckets on floor in walk in cooler.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed Home Depot buckets used for sauces in walk in cooler.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On threaded bibb w/ hose attached under 3 compartment sink.

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

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Current license not at this location. Warning - From follow-up inspection 2021-07-08: New license not found. Request made to Tallahassee to issue new. Time Extended