FRIED RICE AND WINGS

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee Akradate phimthong expired 8/15/23

Intermediate - Spray bottle containing toxic substance not labeled. At chemical rack spray bottle containing degreaser not labeled, operator labeled bottle as containing degreaser. At cook line 3 squeeze bottles containing various sauces not labeled, operator labeled all Bottles Corrected On-Site

Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. At stove friend of employee cooking food items not listed on menu.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At multiple locations in walk in cooler employee food items stored above ready to eat items. Operator removed. Corrected On-Site

Basic - Food stored on floor. At walk in freezer box of shrimp stored on floor, operator removed. Corrected On-Site

Intermediate - Equipment drain line from ceiling draining into handwash sink at front counter

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple sink; operator washed and rinsed food storage containers, placed to air dry without sanitizing (triple sink not set up with sanitizer). Discussed with operator. Operator set up triple sink to chlorine 100ppm, sanitized food storage containers. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At white upright reach in freezer; bowl used to dispense fries. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; fried rice (58°F - Cold Holding), being held at room temperature in buss tub next to cook line. Operator stated being held less than 2 hours, moved to reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; cooked chicken, cooked pork prepared onsite and held more than 24 hours not date marked. Operator applied appropriate date mark. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At chemical storage area; spray bottle containing degreaser not labeled. Operator labeled. Corrected On-Site

Basic - Food stored on floor. At walk-in cooler; bag of rice and buss tub of cooked chicken stored on floor. Operator moved items off floor. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice warmer; utensil in standing water 76°F. Operator discarded water, washed rinsed and sanitized utensil. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice (48-46°F - Cooling); in walk-in cooler. As per operator rice cooked yesterday. Food stored in big plastic container to cool. Food never reached 41° F or below within 6 hours. See Stop Sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice (48-46°F - Cooling); in walk-in cooler. As per operator rice cooked yesterday. Food stored in big plastic container to cool. Food never reached 41° F or below within 6 hours. See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried rice (45°F - Cold Holding) at cook line. As per operator food not prepared or portioned today. Food out of temperature for less than four hours. Operator moved to cooler to quick chill. Corrective Action Taken

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- touching flour. Operator stored properly. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- utensil used to dispense rice stored in water at 78° F at prep table by three compartment sink. Operator discarded the water. Corrected On-Site Repeat Violation

Basic - Standing water or very slow draining water in handwash sink at cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored behind cooked eggs in reach in cooler at cook line. Operator reversed. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles- reach in coolers at cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon used to dispense rice stored in water (107° F ) at prep table. Operator discarded. Corrected On-Site

Basic - In-use utensil used to dense chicken, krab, shrimp and cooked eggs not stored with handle above the top of time/temperature control for safety food and rim of the container- in reach in cooler containers at cook line. Operator removed. Corrected On-Site