EXPO 1 - BANQUET KITCHEN

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sliced ham stored in walk-in cooler dated 3/20.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter for mop sink. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored in dish area hand washing sink. Manager removed utensils during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf in dish area.

High Priority - Non-food grade paper/paper towel used as liner for food container. Handwash sink paper towels covering washed cilantro in walk-in-cooler. chef removed paper towels. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack. Chef removed and had washed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two jackets stored on dry goods storage rack. Manager removed jackets. Corrected On-Site

Basic - Food stored on floor. Sixteen 5-gallon containers of water stored on floor in hallway.. Employee placed containers on a pallet Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (strawberries and blackberries) stored over ready-to-eat food ( cut leafy greens and cut vegetables) in walk in cooler. Vegetable were switched Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored on floor. Manager discarded Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed container of Marinade sauce prepared eight days earlier.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( disinfectant ). Manager discarded bottle Corrective Action Taken

Basic - Food stored on floor. Observed two boxes of candy stored on the floor in the kitchen. Manager instructed employee to place on shelf. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Observed old labels not removed from food containers before cleaning, stored on the clean ware rack.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce ( strawberry ) stored over ready-to-eat food ( yogurt ) in walk in cooler

High Priority - Dented/rusted cans present. See stop sale. Observed a dented can of Hoisin sauce on the can rack. This was moved to the office. Corrective Action Taken

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Noeida lacks a Certified Food Manager certificate, and is over 30 days in a management position.

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 Noeida does not have certification, nor an Employee Reporting form, emailed a blank copy.

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed the hi temp dish wash machine reaching 157-160 for the wash cycle, but only 105F indicated during the final rinse. A technician from Hobart was called. Corrective Action Taken

Basic - Silverware/utensils dried with a towel/cloth. Observed bread pans being dried with a towel. Manager retrained dish staff to air dry. Corrected On-Site

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed 2 water heating devices outside of this building, no boiler certificates were found. Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of back flow device on the non chemical side of the splitter in the mop sink.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed the meat in the walk-in cooler cooked today and above 43F did not have overhead protection on the speed rack. Overhead pans were added. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Observed the multiuse restrooms lack a covered receptacle.

Basic - In-use ice scoop stored on soiled surface between uses. Observed the 3 ice scoops for the hallway ice maker were stored on the upper ledge. These were moved to be cleaned. Corrective Action Taken

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed 1 internal and 2 exterior boilers, no certificates available for review.