KATI ASIAN CUISINE

High Priority - Raw animal food stored over or with unwashed produce. Raw pork over unwashed cabbage in walk-in cooler Stored properly Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked shrimp in walk-in cooler Stored properly Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- food prep tables

Basic - Buildup of food debris/soil residue on equipment door handles- cooler at cook line and prep station

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee raw chicken with customers' food in walk-in cooler; operator moved Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all cooler

Basic - Food stored on floor. Containers of ice on walk in freezer floor - operator moved to shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in freezer - raw beef over peanut sauce - operator moved peanut sauce to adjacent freezer. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Operator removed boxes in front of dish area hand sink. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor - tub of noodles - operator moved to shelf.

Basic - In-use knife/knives stored in cracks between pieces of equipment - Operator removed knives. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hot line hand sink table and chair removed. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked vegetables and sauces not date marked.

Basic - Food stored on floor. Expo line tub of red lime sauce on floor - operator moved to shelf. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At white upright reach-in freezer; raw chicken stored over ready-to-eat wontons, not commercially packaged. Operator moved chicken to bottom shelf. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. At walk-in cooler; raw bacon stored over unwashed oranges. Operator moved bacon. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Countertop mini combo reach in; half and half (48°F - Cold Holding). Operator stated being held less than 4 hours, moved to sliding glass door reach in. 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. Provided Cleanup of Vomiting and Diarrheal Events Handout. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At triple sink; spray bottle containing soap not labeled. Operator labeled. Corrected On-Site Repeat Violation

Basic - Food stored on floor. At walk-in freezer; multiple boxes of food stored on floor. Operator removed from floor. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At walk-in freezer; ice buildup on plastic curtains and entrance threshold.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line flip top make top; raw shell eggs stored behind cooked chicken. Operator moved eggs in front of chicken. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At cook line hand wash sink; tongs stored in stored in sink. Operator removed tongs. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At triple sink; spray bottle containing soap not labeled. Operator labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At kitchen sugar storage bin; bowl used to dispense. Operator removed bowl. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Fresh herbs lined with paper towels - operator removed. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator turned on hot water at hot line hand sink. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Food not stored at least 6 inches off of the floor. Walk in cooler and freezer - tubs of food on the floor.

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. Warning - From follow-up inspection 2021-09-13: Time Extended