CHOPSTIX

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Raw animal food stored over or with unwashed produce. -walk-in cooler: raw shell eggs stored over nappa cabbageRepeat Violation Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -walk-in cooler: raw chicken stored over raw beef, operator reorganized Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -left side reach-in cooler: cut cabbage 50F, per operator less than 1 hour stored above fill line, operator relocated to lower portion of reach-in cooler to rapidly cool Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside lids of reach-in coolers

Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink at entrance to kitchen being used to store plastic bin, operator removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink at entrance to kitchen, operator restocked paper towels Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -multiple spray bottles lacking labels throughout the kitchen Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -unisex bathroom

Basic - Current Hotel and Restaurant license not displayed. -Operator may access current license at myfloridalicense.com or by calling the DBPR Customer Contact Center at 850-487-1395. Repeat Violation

Basic - Floor soiled/has accumulation of debris. -floor underneath fryers

Basic - Food not stored at least 6 inches off of the floor. -buckets of sauce stored on floor in walk-in cooler

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -stand-up white reach-in cooler, operator installed Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink at entrance to kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers have an accumulation of grease and food debris -walk-in cooler fan covers have an accumulation of dust/debris -walk-in cooler door and gasket -mop sink soiled

Basic - Slow draining water in handwash sink at entrance to kitchen and mop sink, operator cleared Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall above prep table next to triple sink has an accumulation of grease and food debris

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw lobster over noodles in walk in freezer. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. - raw shell eggs over case of cucumber in walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - wonton (128-132 - Hot Holding). Manager reheated. Final temperature 169f Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. - hand wash sink near triple sink storing bag of laundry detergent Corrected On-Site

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. - employee bought back chlorine sanitizer Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. - bottle of purple liquid

Basic - Clean utensils stored between equipment and wall. - knives stored between prep counter and wall Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice scoop

Basic - Single-service articles improperly stored. - Togo menus - Togo chopsticks Both items stored inside customer restroom