TASTE OF ASIA

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken 3 door reach in cooler Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

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

Basic - Equipment in poor repair. Gasket 3 door reach in cooler

Basic - Floor tiles missing and/or in disrepair. Tiles cracked dishwasher area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket make table Gasket 3 door reach in cooler Ceiling fan lights Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over scallops 2 door reach in freezer Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 400+. Corrected to 50ppm Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cook washed pan in hand wash sink Educated operator Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. By 2 door reach in freezer

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

Basic - Employee with no hair restraint while engaging in food preparation. Cooks Educated Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Ceiling fan lights

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation - From follow-up inspection 2023-11-21: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In soy sauce bin - From follow-up inspection 2023-11-21: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Operator states they are unable to login and self print. - From follow-up inspection 2023-11-21: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under 3 compartment sink and dry storage racks. Throughout kitchen under equipment Repeat Violation - From follow-up inspection 2023-11-21: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Cracked tiles by dish machine - From follow-up inspection 2023-11-21: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1.Gaskets and door on reach in cooler on cooks line 2. Drainboard shelf Repeat Violation - From follow-up inspection 2023-11-21: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall Next to hood system accumulated with grease. Repeat Violation - From follow-up inspection 2023-11-21: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 4/1/2022. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over mayonnaise based sauce in tall white reach in cooler. Moved to properly store. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler, cooked pasta wrapped in bags over cold zone of flip top 47/48f for 90 minutes. Moved to lower part of cooler. 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. Printed and provided. Corrected On-Site

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. Provided form for new employee under 60 days.

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. Near ice machine.

Basic - Floor soiled/has accumulation of debris. Kitchen floors under all equipment, shelves and racks. Repeat Violation

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Short garden type hose at 3 compartment sink rinse station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pipes behind cook line. Dry storage shelves. Drain board shelves. At drip pan and shelve at cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Grease build up on walls at section near cook line hood. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 4/1/2022. Admin Complaint

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager has some new certificates. 2 employees expired on 8/19/22.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris and grease on sides of fryer, cook top and ovens.

Basic - Clean utensils or equipment stored in soiled container at cook line. Cleaned and sanitized. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Exterior door has a gap at the threshold that opens to the outside. At side of kitchen door facing west.

Basic - Floor soiled/has accumulation of debris. Kitchen floors under all equipment and shelving are soiled. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floor tiles are cracked at dish machine area and at ice machine.

Basic - Interior of oven has a heavy accumulation of black substance/grease/food debris.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In 2 door cook line cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep table shelves, dry storage shelves and equipment shelves are soiled. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen area are soiled. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and shrimp behind vegetables in top of cook line flip top cooler. Moved to properly store. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw coconut shrimp over cheese wontons in tall reach in freezer. All house wrapped. Moved to properly store. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee peeling raw shrimp and then put away clean glasses with same gloves on. Discussed with manager. Employee washed hands and ran dishes through dish machine to sanitize. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp in top of flip cooler over chill line at 51° for 40 minutes. Manager portioned in another container and move to reach in cooler. Corrective Action Taken

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed consumer advisory to manager. Inspector printed for operator and it was posted. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Chef knives on soiled rack.

Basic - Employee eating in a food preparation or other restricted area. Employee went to dining room. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Kitchen floors with heavy grease build up under equipment, under shelving between coolers and crevices.

Basic - Interior of oven has accumulation of black substance/grease/food debris. Oven observed with large amount of grease buildup.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep table under shelves, dry storage shelves and small appliances soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line wall,hoods, hood shrubs and attached equipment with grease build up.

Basic - Working containers of food removed from original container not identified by common name. Flour and sugar bulk bins. Labeled. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

High Priority - Spray hose at dish sink lower than flood rim of sink.

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. Provided a copy.

Intermediate - Handwash sink used for purposes other than handwashing. Used to rinse cooked chicken.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on rack over rice

Basic - Floor soiled/has accumulation of debris. Under equipment and back of cook stove

Basic - In-use tongs stored on equipment door handle between uses.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. White upright cooler Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods dirty.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Stored next to bins of flour. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.