LARGO HIBACHI BUFFET

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cut zucchini stored under raw chicken. Raw chicken stored over cooked sauces. All items moved to correct storage levels. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 51f, raw shrimp 50f, buffet line in sushi area. Ice being added to containers. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Items removed from hand sink at end of line. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. End of cooks line. Corrected On-Site

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. Operator cannot find certificate. Inspected will return.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, ribs, wontons, cooked chicken.

Basic - Bowl or other container with no handle used to dispense food. Cup no handles used for portioning flours. Corrected On-Site

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

Basic - Equipment in poor repair. Torn gaskets on cooks line.

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing raw shrimp in standing water. Water turned on. Corrected On-Site

Basic - Utensils in poor condition. Missing coating on pair of tongs. Removed. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 48f, in middle cooler on cooks line. - From follow-up inspection 2025-11-19: Raw shrimp found in middle line cooler at 48f, from 11/18/2025. Item discarded. Stop sale issued. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pot stickers stored under raw chicken in reach in cooler on line. Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. 12 rodent droppings observed in back store room on canned foods. Operator has cleaned up area and sanitized cans. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 48f, in middle cooler on cooks line.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Rice, time mark adjusted. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Line hand sink blocked by utensils in 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/ Yunzhen Lu 8/8/2022 not present at time of inspection .

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Storage area floors.

Basic - Plumbing system in disrepair. Drain leaking at back hand sink.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 pom of chlorine Reviewed with manager. Employee changed solution- recheck : 100 ppm chlorine

High Priority - Displayed food not properly protected from contamination. Dry noodles not stored under the sneeze guard at buffet . Manager relocated noodles Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Pans stacked at triple sink on drying rack . No sanitizer in third compartment . Do not use equipment/utensils not properly sanitized. Employee rewatched and sanitized dishes Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reviewed with manager regularly monitoring food temperatures of hot and cold held food. At cook line : raw chicken 46 F , raw beef 46 F , raw shrimp 47 F in cooler opposite woks manager moved food to freezer for quick chill down . Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking for food at the sushi bar , hot buffet and cold buffet units . Reviewed with manager the time as a public health control written procedure and time marking procedures .

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwashing washing dishes without sanitizer in the third compartment . Reviewed with employee the correct set up of triple sink . Employee set up triple sink correctly Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -Pans stored in kitchen cook line hand wash sink . Manager removed items -employee used hand wash sink at the sushi bar to rinse towels Reviewed with manager that hand wash sinks are for washing hands only .

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line Manager placed paper towels at hand wash sink Corrected On-Site Repeat Violation

Basic - -Nonfood-contact surface ( reach in cooler gaskets) at cook line soiled with grease, food debris, slime - walk in cooler shelves heavily soiled. - mold like build up on pipes at wait station Reviewed with manager

Basic - Equipment and utensils not properly air-dried - wet nesting.cups stacked at wait station . Reviewed with manager

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable- plywood used as shelf cover in walk in cooler .

Basic - Stored food ( clean onions, cut cabbage, shrimp ) not covered in walk in cooler . Reviewed with manager

Basic - Unwashed fruits/vegetables ( box of potatoes ) over washed onions in walk in cooler . Reviewed with manager .

Basic - Walk-in cooler and walk in freezer shelves with rust that has pitted the surface.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler near cook line at 1:42pm raw chicken (51F - Cold Holding); raw shrimp (52F - Cold Holding); raw beef (52F - Cold Holding) cooked noodles (48 - Cold Holding) Buffet line 2:15pm cut melon (58F - Cold Holding); boiled eggs (58F - Cold Holding); cut lettuce (57F - Cold Holding) Operator placed noodles in walk-in freezer. Employee initially placed raw chicken, raw shrimp, raw beef, cut melon, boiled eggs, cut lettuce in walk-in cooler Operator moved items to walk-in freezer at 2:45pm Re temp items at 2:45pm a. Cooked noodles 37f b. raw chicken 49f c. Raw shrimp 49f d. Raw beef 48f e. Cut melon 48f f. Boiled eggs 48f g. Cut lettuce Re temp at 3:11pm a. Cooked noodles 37f b. raw chicken 42f c. Raw shrimp 40f d. Raw beef 37f e. Cut melon 40f f. Boiled eggs 38f g. Cut lettuce 39f Corrected On-Site Repeat Violation Warning - From follow-up inspection 2023-08-28: Raw beef 47f Raw chicken 59f Raw fish 52f Operator placed items in walk- freezer Admin Complaint Corrective Action Taken

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. Warning - From follow-up inspection 2023-08-28: Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2023-08-28: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at sushi bar. All cutting boards in kitchen. Repeat Violation Warning - From follow-up inspection 2023-08-28: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach-in coolers door gaskets torn on cook line. Warning - From follow-up inspection 2023-08-28: Time Extended

Basic - - From initial inspection : Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood used as shelf lining in walk-in cooler. Warning - From follow-up inspection 2023-08-28: Time Extended

Basic - - From initial inspection : Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Cove molding broken at hand wash sink near cook line. Repeat Violation Warning - From follow-up inspection 2023-08-28: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers located near buffet. Warning - From follow-up inspection 2023-08-28: Time Extended

Basic - - From initial inspection : Basic - Reach-in coolers interior/shelves have accumulation of soil residues on cook line. Warning - From follow-up inspection 2023-08-28: Time Extended

Basic - - From initial inspection : Basic - Reach-in coolers on cook line, shelves with rust that has pitted the surface. Warning - From follow-up inspection 2023-08-28: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler on cook line. Warning - From follow-up inspection 2023-08-28: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2023-08-28: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe at hand wash sink near cook line. Warning - From follow-up inspection 2023-08-28: Time Extended

High Priority - Dented/rusted cans present. See stop sale. Dry-storage shelf a.Two #10 cans of pineapple chunks b. #10can of ketchup c. 4lb can of oyster sauce Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing pots and pans in three compartment without sanitizing. Discussed with operator about using dishmachine to sanitize pots and pans. Operator placed pans in dishmachine. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler near cook line at 1:42pm raw chicken (51F - Cold Holding); raw shrimp (52F - Cold Holding); raw beef (52F - Cold Holding) cooked noodles (48 - Cold Holding) Buffet line 2:15pm cut melon (58F - Cold Holding); boiled eggs (58F - Cold Holding); cut lettuce (57F - Cold Holding) Operator placed noodles in walk-in freezer. Employee initially placed raw chicken, raw shrimp, raw beef, cut melon, boiled eggs, cut lettuce in walk-in cooler Operator moved items to walk-in freezer at 2:45pm Re temp items at 2:45pm a. Cooked noodles 37f b. raw chicken 49f c. Raw shrimp 49f d. Raw beef 48f e. Cut melon 48f f. Boiled eggs 48f g. Cut lettuce Re temp at 3:11pm a. Cooked noodles 37f b. raw chicken 42f c. Raw shrimp 40f d. Raw beef 37f e. Cut melon 40f f. Boiled eggs 38f g. Cut lettuce 39f Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice on top of rice cooker at prep table. cooked rice (124F - Hot Holding) Operator discarded rice. Corrective Action Taken Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink near walk-in cooler blocked by plate loader. Operator removed plate loader. Corrected On-Site Repeat Violation Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator using wrong test strip for dishmachine chlorine sanitizer. Warning

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 CFM present with 6 employees engaging in food preparation. Warning

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

Basic - Accumulation of debris on exterior of dish machine. Warning

Basic - Accumulation of lime scale on the inside of the dishmachine. Warning

Basic - Ceiling tile missing above three compartment sink. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at sushi bar. All cutting boards in kitchen. Repeat Violation Warning

Basic - Damaged/spoiled/recalled food not properly segregated. Dry-storage shelf a.Two #10 cans of pineapple chunks b. #10can of ketchup c. 4lb can of oyster sauce Operator segregated cans. Corrective Action Taken Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on shelf above reach-in cooler on cooks line. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic drinking cups in wait station area. Warning

Basic - Equipment in poor repair. Reach-in coolers door gaskets torn on cook line. Warning

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood used as shelf lining in walk-in cooler. Warning

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Cove molding broken at hand wash sink near cook line. Repeat Violation Warning

Basic - Floor area in wait station covered with standing water. Warning

Basic - Food stored on floor. 5 gallons of cooking oil stored on floor next to reach-in cooler on cook line. Repeat Violation Warning

Basic - Ice buildup in reach-in freezers located near buffet. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink located at wait station near sushi bar. Repeat Violation Warning

Basic - Reach-in coolers interior/shelves have accumulation of soil residues on cook line. Warning

Basic - Reach-in coolers on cook line, shelves with rust that has pitted the surface. Warning

Basic - Standing water in bottom of reach-in-cooler on cook line. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Establishment is thawing 3 tubs of frozen chicken in standing water. Operator placed chicken in prep sinks with running cold water. Corrected On-Site Repeat Violation Warning

Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning

Basic - Water leaking from pipe at hand wash sink near cook line. Warning

Basic - Working containers of food removed from original container not identified by common name. Seasonings removed from original packaging on cook line not labeled. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked egg noodles (45F - Cooling). In walk-in cooler left cooling over night with plastic wrap on it inside of large bus tub. Discussed proper cooling methods with employees and operator Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. cooked egg noodles (45F - Cooling). In walk-in cooler left cooling over night with plastic wrap on it inside of large bus tub. Discussed proper cooling methods with employees and operator Warning

High Priority - Dented/rusted cans present. See stop sale. 2 dented can of pineapple chunks and 1 dented can of pudding on dry storage shelf Warning

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 soiled dishes and then proceeded to stack clean plates. Discussed proper hand washing procedures with employee and operator. Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled phone and then proceeded to handle clean cooking utensils with no hand wash in between. Discussed proper hand washing procedures Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting melons in back prep area. Did not observe cross contamination. Employee put on gloves Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in buffet area landing on orange slices. Operator discarded fruit Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready-to-eat chicken in tall sliding door reach-in cooler across fryer. Employee rearranged 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 over raw pork in walk-in freezer. Operator moved some of the trays Repeat Violation Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 live fly in buffet area landing on orange slices. Operator discarded fruit Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top portion of double door reach-in cooler across wok station: cut cabbage (47F - Cold Holding). Operator placed in bottom portion of reach-in cooler Sushi bar/buffet: cream cheese (52F - Cold Holding); Krab stick (50F - Cold Holding); tofu (50F - Cold Holding); raw salmon (44F - Cold Holding). Employee moved to functioning reach-in cooler. Foods have been in non-functioning cooler less than 4 hours ago. Salad buffet: kimchi (46F - Cold Holding); diced tomato and cucumber salad (51F - Cold Holding); Krab salad (46F - Cold Holding). Operator placed foods on ice Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet at sushi bar: fried onions (100F - Hot Holding); egg foo young (125F - Hot Holding); sushi rice (90F - Hot Holding). Operator took fried onions and egg food young to reheat. Discussed using time as a public health control for sushi rice. Emailed time as a public health control form to operator. First buffet island: battered chicken (117F - Hot Holding); cooked chicken wings (107F - Hot Holding); discussed with operator to reheat foods to 165 degrees F for 15 seconds Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Container of soap next to thawing squid in three compartment sink area. Employee removed Vaseline on top of dish machine. Operator removed Corrected On-Site Warning

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Warning

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. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on back prep table Can opener blade soiled with old food debris Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by dish pit blocked by cart Corrective Action Taken Warning

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. Warning

Intermediate - Partially cooked raw animal food is not separated from ready-to-eat food. Partially cooked chicken over ready-to-eat chicken in walk-in cooler. Operator moved but still over ready-to-eat sauces Corrective Action Taken Warning

Intermediate - Person in charge unable to answer basic questions about allergens. Person in charge unable to name the 9 major food allergens. Emailed allergen poster Warning

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. 1 out of 4 food handlers missing training Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in tall sliding door reach-in cooler made 3 days ago. Cooked pork wontons in walk-in freezer made 3 days ago not dated Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink near entrance to kitchen ran for 2 minutes 80 degrees F Warning

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

Basic - Cove molding at floor/wall juncture broken/missing. Handwash sink of cook line Repeat Violation Warning

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on back prep table Warning

Basic - Damaged/spoiled/recalled food not properly segregated. 2 dented can of pineapple chunks and 1 dented can of pudding on dry storage shelf. Operator segregated Corrective Action Taken Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach-in cooler across wok station. Drink was removed Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bike leaning on dry food storage rack. Bike was moved. Employee backpack on shelf. Employee phone on shelf above reach-in cooler of cook line. Employee removed Corrective Action Taken Warning

Basic - Food stored on floor. Fry oil on floor of kitchen Repeat Violation Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer in buffet area has ice buildup Repeat Violation Warning

Basic - Interior of oven has accumulation of black substance/grease/food debris. Oven next to fryer on cook line Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink by dish machine Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at all reach-in coolers of cook line soiled with food debris. Warning

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear exit propped open during inspection. Fly observed in buffet area landing on food Warning

Basic - Single-service articles improperly stored. Box of to go boxes stored on floor of dining room Warning

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Electric drill on prep table in back prep area. Operator removed Corrected On-Site Warning

Basic - Stored food not covered. Cooked potatoes in walk-in cooler Hoisin sauce in walk-in cooler Corn in walk-in freezer. Operator covered foods Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Raw squid in standing water. Operator turned on cold running water. Corrected On-Site Warning

Basic - Uncovered food stored near sink exposed to splash. Uncovered container of raw chicken next to hand sink of cook line. Employee moved chicken Corrected On-Site Warning

High Priority - Dented/rusted cans present. See stop sale. One number ten can of water chestnuts dented on top seam. Operator discarded the can. Warning

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/. During licensing inspection for change of ownership with no plan review, the on base floor plan indicated that two hand wash sink had been moved. Because of the plan review they will be considered operating with out a license. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken temped at 12:40 at 48F; (48F); raw beef temped at 12:42 at 48F; (48F - Cold Holding) raw chicken temped at 12:40 at 48F; (48F); raw beef temped at 12:42 at 48F; (48F - Cold Holding); retemped the chicken and beef at 1:06 at 42F. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on main cook line shows staining. Can opener shows accumulation of debris. Warning

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

Intermediate - Non-pitting surface rust on food-contact equipment. Rust on interior of the microwave located to the right of the three compartment sink in kitchen to the left of the cook line. Warning

Intermediate - Observed: No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Observed two hand wash sinks moved. Warning Priority: Intermediate

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior of ice machine located in the kitchen by the dry storage area. Warning

Basic - Bowl or other container with no handle used to dispense food. Scoop in large rice bag in dry storage area with container inside touching the food. Employee removed from the bad of rice. Corrected On-Site Warning

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on the main cook line shows cut marks. Warning

Basic - Damaged/spoiled/recalled food not properly segregated. See stop sale. One number ten can of water chestnuts dented on top seam. Warning

Basic - Equipment in poor repair. Torn gaskets on the two door deli cooler on the right side of main cook line has torn gaskets. Two door cooler opposite of fryers on the cook line has torn gaskets. Warning

Basic - Floor soiled/has accumulation of debris. On cook line underneath the fryers the floor has accumulation of debris and grease like substance. Warning

Basic - Food stored on floor. Case of water in the dry storage area was on the floor. Employee put on a shelf. Corrected On-Site Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk-in freezer on the floor and just underneath the fans. Warning

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. The gauge in machine is broken and currently not working. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line, to the right of the fryers shows accumulation of debris in the bottom. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on the two door deli cooler on the right if your facing the cooler, on main cook line shows accumulation of debris and mold like substance. Warning

Basic - Reuse of single-service or single-use articles. Sour cream buckets stored in dish and used throughout the kitchen for storage. Warning