RED STRIPE N TING

High Priority - Live, small flying insects found Observed 2 flying insects near onions by dry storage rack. Person in charge began disposing of flying insects. Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed person in charge unable to provide proof of any certified food manager certification for establishment. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at any hand wash sink in kitchen areas. Person in charge provided paper towels. Corrected On-Site

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. Observed person in charge unable to provide any proof of state approved food handler training for any employee. Repeat Violation Admin Complaint

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. Observed person in charge unable to provide any proof of signed reporting agreements.

Basic - Duct tape used to repair nonfood-contact surface. Observed blue tape used to repair single service glove holder next to hand wash sink on cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored next to food items on shelving unit next to cook line. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink on front line.

Basic - Objectionable odors in bathroom or other areas of the establishment. Observed heavy objectionable odor in three compartment sink area coming from under three compartment sink.

Basic - Utensils in poor condition. Observed rubber spatula with melted plastic handle stored in metal container with other utensils on center prep table.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In stand up reach in cooler in kitchen, pan with two raw fish stored under container of raw chicken. Employee moved fish above chicken. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, cut lettuce (57F - Cold Holding). Table top cooler only had pan of cut lettuce in it and open spots so cold air was not held in to keep temperature down. Employee covered open spots with lids. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In stand up warmer in kitchen, chicken (110F - Hot Holding). Employee stated it had been in warmer for approximately 3 hours. Employee removed and put back in oven to bring up to 165F. Also, in steam table at front counter, chicken (130F - Hot Holding). Employee stated it had been in steam table for approximately 20 minutes. Employee removed from steam table and put back in oven to bring up temperature. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At front counter, Sanitizer Bucket (Chlorine 200+ppm). Employee filled bucket with more water and rechecked 100ppm. Corrected On-Site

Intermediate - No soap provided at handwash sink. Handwash sink at front counter no soap available.

Basic - Bowl or other container with no handle used to dispense food. In kitchen left of cook line, metal pan used as scooper in uncooked rice container. Employee removed pan from product. Corrected On-Site Repeat Violation

Basic - Food stored on floor. In kitchen by handwash sink, two white containers of spices stored on floor. Employee moved all containers so they are 6 inches off the ground. Corrected On-Site

Basic - Time/temperature control for safety food thawed under hot running water. Employee thawing oxtail in triple sink with hot running water. Manager coached employee about using cold running water. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In standing silver reach in cooler next to manager office, raw chicken stored over raw shrimp. Manager moved shrimp to correct storage levels. 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. At hot holding unit next to front register, ox tail (122F - Hot Holding). Manager stated item was in warmer unit for approximately 1.5 hours. Manager mourned up warmer unit. Next to front register warming unit, meat patty (112F - Hot Holding) in display case. Manager stated patties were in warmer for approximately 1 hour. Manager turned up unit. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. In stored container of raw rice and red beans, metal bowls used as scoopers.

Basic - Floor, walls and or ceilings soiled/has accumulation of debris. Wall behind standing silver warming unit has build up.

Basic - Open dumpster lid. Shared dumpster lid open. Repeat Violation

Basic - Single-service articles improperly stored. On ground next to standing reach in freezer, four cases of to go cups on ground.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards on prep table in kitchen, three wash cloths not stored in sanitizer in between uses.

Intermediate - - From initial inspection : 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. No proof of any employee food training. Warning - From follow-up inspection 2024-06-12: Operator needs more time. Time Extended - From follow-up inspection 2024-08-08: Observed no proof of employee training. Employee stated manager had just left and all employee training is in locked office. Admin Complaint

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at front counter. Hand washing sink in unisex restroom.

Intermediate - No soap provided at handwash sink. At all three hand washing sinks.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door does not self close to unisex restroom.

Basic - Garbage can located outside has no lid or lid open/broken. Lid for dumpster outside establishment.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink at front counter sink. Hand washing sink in kitchen.

Basic - Outer openings not protected with self-closing doors. Rear exit door closer is unattached.