HE'S KITCHEN

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee on cook line. Coached employee on proper hand washing procedures.

High Priority - Employee washed hands with no soap. Employee washed hands with water only then proceeded to touch clean utensils. Coached employee on proper hand washing procedures.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed keys and phone from prep table by back door. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook on cook line.

Basic - Food stored on floor. Boxes of dumplings on floor of walk in freezer.

Basic - In-use wet wiping cloth/towel used under cutting board. Cutting board on prep table in kitchen.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Employee tested sanitizer bucket on cook line at 0ppm. Employee added more chlorine and retested bucket at 100ppm. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Manager discarded drink. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over storage In walk-in cooler vents

Basic - Light not functioning. Hood

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (64F - Cold Holding); chicken (57F - Cold Holding). Items in cooler less than 4 hours implemented time control. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Medium green cutting board

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Lights on front counter

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bulk dry rice. Manager stood up scoop. Corrected On-Site

Basic - Light not functioning. Hood

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower part of prep table in the kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind ice machine

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Wall next to woks tiles are missing. - From follow-up inspection 2023-09-08: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk-in-freezer entrance - From follow-up inspection 2023-09-08: Time Extended

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 operator with form Corrective Action Taken

Basic - Duct tape used to repair nonfood-contact surface. Rice container on front line

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler lunch box on shelf with restaurant food. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on top of food storage shelf. Corrected On-Site

Basic - Light not functioning. 2 lights in kitchen.

Basic - Water leaking from pipe and/or faucet/handle. 3 compartment sink water faucet leaking.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Plantains and egg rolls 119F. Less than 1 hour per operator. Provided operator time plan for items. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop water 80F. Water temperature 140F Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken at room temperature. Placed back in cooler. Corrected On-Site

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.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above storage rack dust like substance. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop water 77°F. Operator poured water out.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill area.

Basic - Wiping cloth sanitizing solution stored on the floor. Cook line. Corrected On-Site

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small fryer on table in back of kitchen. Operator discontinued use. Corrected On-Site