STIX ORIENTAL RESTAURANT

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 - Bowl or other container with no handle used to dispense sugar and cornstarch.

Basic - Buildup of food debris/soil residue on equipment door handles. On cook-line reach-in coolers.

Basic - Food not stored at least 6 inches off of the floor. In walk-in-in cooler and walk-in freezer, containers of food are on a palette that is less than 6 inches off the floor.

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil in non-time/temperature control for safety dry rice not stored with handle above top of food within a closed container.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are soiled with grease buildup.

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw meats over buckets of sauces and cooked meats. Repeat Violation - From follow-up inspection 2021-12-15: Observed raw meats still stored over buckets of sauces and cooked meats, operator advised to store raw meats beneath ready to eat food. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled/stained cutting board and soiled exterior of dry storage containers. - From follow-up inspection 2021-12-15: Observed soiled/stained cutting board and soiled exterior of dry storage containers. Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Did not observe any chlorine test kit. - From follow-up inspection 2021-12-15: Did not observe chlorine test kit. Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In several dry storage containers. - From follow-up inspection 2021-12-15: Observed no handle bowls still in use in several dry storage containers. Time Extended

Basic - - From initial inspection : Basic - Floor and floor drain not cleaned when the least amount of food is exposed. Observed food debris behind cooking equipment at hood. - From follow-up inspection 2021-12-15: Observed floor and floor drain not cleaned when the least amount of food is exposed. Observed food debris behind cooking equipment at hood. Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Behind cooking equipment. - From follow-up inspection 2021-12-15: Observed accumulation of food debris on the floor behind cooking equipment. Time Extended

Basic - - From initial inspection : Basic - Food stored in a location that is exposed to splash/dust. Observed buckets of sauces stored under hand wash sink. Repeat Violation - From follow-up inspection 2021-12-15: Observed buckets of sauces still stored under hand wash sink. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed plastic bottles of cooking oil stored on kitchen floor. Operator stored cooking oil properly. Corrected On-Site - From follow-up inspection 2021-12-15: Observed plastic bottles of cooking oil and bag of rice stored on kitchen floor. Time Extended

Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. Repeat Violation - From follow-up inspection 2021-12-15: Observed hood filter missing from automatic fire suppression/exhaust system. Repeat Violation Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and raw beef over buckets of soy sauce in the walk in cooler. Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed container of raw shell eggs held overnight at room temperature at the cook line. Raw shell eggs were warm to the touch. Stop sale issued.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed container of raw shell eggs held overnight at room temperature at the cook line. Raw shell eggs were warm to the touch. Stop sale issued.

Intermediate - Handwash sink not accessible for employee use at all times. Observed containers of sauces stored on a portable shelf in front of hand wash sink in the kitchen.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken and egg rolls without date marking.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle without label.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl in several dry storage containers. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employees preparing food put hats on. Corrected On-Site Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Observed accumulation of food debris on the floor under cooking equipment at cook line. Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. Observed rice cooker stand installed next to hand wash sink at cook line. Repeat Violation

Basic - Food stored on floor. Observed containers of food on walk in freezer floor. Operator placed containers of food on shelves. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Ice buildup in walk-in freezer.

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 buried in food in dry storage containers. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 122°F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulation of grease. Observed reach in and walk in gaskets soiled with mold like substance.

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Reuse of single-service or single-use articles. Operator cut plastic bottles and reuse as scoop.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed ground beef thawing at room temperature in the kitchen.