KUNGFU KITCHEN

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom./raw beef stored over cooked shrimp and cooked beef/make table/ 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 chicken stored over raw pork Raw beef stored over raw pork. Kitchen reach in freezer.

Intermediate - Handwash sink not accessible for employee use at all times. Pitcher stored inside hand sink/front counter. Food basket with cilantro stored inside kitchen cook line hand sink. Garbage can and mop bucket blocking kitchen cook line hand sink. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/6 kitchen employees working but no certified manager on site.

Basic - Accumulation of debris inside warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./employee's drink on shelf over dough making table/ Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./cell phone on shelf over dough making table/removed immediately/ Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor./carton of oil and a bag of flour/near storage area. Corrected On-Site Repeat Violation

Basic - Light not functioning./one light bulb out/cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over dough. Raw duck over dough. Raw chicken over sauces. Raw shell eggs over cooked duck.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw duck stored over raw pork/storage area reach in cooler.

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./chlorine over 200ppm/front counter sanitizer bucket/rechecked 50ppm/ Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing./front counter hand sink used to dump ice.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./kitchen employee wearing a watch while preparing food/ Corrected On-Site

Basic - Food stored on floor./oil carton on cook line floor/ Corrected On-Site

Basic - Ice buildup in reach-in freezer/storage area reach in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line back wall soiled. Hood area with grease build up.

Basic - Time/temperature control for safety food thawed in an improper manner./raw chicken thawed in standing water/

Basic - Wet wiping cloth not stored in sanitizing solution between uses./front counter sanitizer bucket.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./two white cutting boards soiled/cook line.

Intermediate - Handwash sink not accessible for employee use at all times./mop bucket blocked cook line hand sink/ Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing./observed employees washed towel in kitchen hand sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available. Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/no manager on duty with more than 8 employees working.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink/front station hand sink/ Corrected On-Site Repeat Violation

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./emailed form to manager.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing some employee's training certificates, only three available. Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information./two training certificates missing employee's date of birth.

Intermediate - Spray bottle containing toxic substance not labeled./a bottle of degreaser not labeled/by 3 compartment sink. Repeat Violation

Basic - Interior of microwave has accumulation of black substance/grease/food debris./cook line top shelf.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength./chlorine 0ppm, rechecked 50ppm/ Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name./milk powder at front station.

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. -chlorine sanitizer tested exceeding 200ppm, operator diluted with water, retested 50ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink at end of cookline blocked by cart -handwash sink at entrance to kitchen blocked by carts, employee moved carts Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in bar area

Intermediate - No soap provided at handwash sink. -handwash sink in bar area

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. -blue solution spray bottle on storage cart

Basic - Bathroom door left open other than during cleaning or maintenance. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. -oil jugs stored on floor in prep area

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. -tongs hanging off of cart handle at cookline

Basic - Time/temperature control for safety food thawed in an improper manner. -bags of frozen chicken and beef being thawed at room temperature, employee relocated to reach-in cooler Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed cabbage stored over cooked chicken in reach-in cooler in prep area Repeat Violation

High Priority - - From initial inspection : High Priority - Non-food grade wood used as a holder to cut the the dough to cook. - From follow-up inspection 2024-02-13: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head is soiled. - From follow-up inspection 2024-02-13: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food.Soya sauce in kitchen. - From follow-up inspection 2024-02-13: Time Extended

Basic - - From initial inspection : Basic - Unwashed broccoli stored over sauce in upright cooler. - From follow-up inspection 2024-02-13: Time Extended