ANDAMAN ASIAN CUISINE

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 at cook line touched sprouts and nuts for garnish on prepared plate. Not wearing gloves, not using utensil.

High Priority - Nonfood-grade bags used in direct contact with food. Bagsof ice used for drinks in flip top freezer in wait station in plastic grocery bag. Operator voluntarily discarded.Corrected On-Site Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line, raw chicken stored on shelf above oranges. Operator moved chicken. Reach in freezer on cook line, raw beef and chicken over fries and wontons. Stand up reach in freezer, tray of uncovered won tons stored on shelf under raw fish Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Across from cook line in top section of flip top reach in cooler sprouts (53F - Cold Holding); tofu (54F - Cold Holding); pot stickers (55F - Cold Holding); spring rolls (55F - Cold Holding) Employee moved items to stand up cooler or ice Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottle of winded, Lysol and air freshener stored beside wrapped silverware on table by cashiers station Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 3 cutting boards on bottom shelf on cook line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink on cook line Corrected On-Site Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee stated cook on cook line has been working for 2 years, no food handler certification available.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine on counters in wait station

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl stored in rice container on cook line. Operator removed. Corrected On-Site Repeat Violation

Basic - Cardboard used to line food-contact shelves. Cardboard under clean dishes and sauces on upper shelf across from cook line.

Basic - Cove molding at floor/wall juncture broken/missing. At fish area, Cove molding separating from wall and wall has unsealed areas. Repeat Violation

Basic - Dead roaches on premises. Observed a total of 14 dead roaches 2 at cashier stand 12 in unused sushi area Operator swept all areas Called district office, following day callback per Lind. Corrected On-Site Repeat Violation Warning

Basic - Equipment in poor repair. Interior of White and black microwaves, on cook line has rust on the interior.

Basic - Food storage container/container lid cracked or broken. One square plastic container on shelf with clean dishes by dish machine has chipped/cracked edges.

Basic - Food stored on floor. Container of liquid shortening stored on floor in back storage area. Operator moved to shelf. In walk in cooler bag of carrots and onions stored on floor. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. On cook line tongs and ladle hanging on handle of oven door. Employee moved to be washed.Corrected On-Site Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line by cooked rice, water at 70f. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system and filtered over wok station. Repeat Violation

Basic - Utensils in poor condition. Spatula in pan on shelf with clean dishes has chipped edge.

Observed electrical wiring in disrepair. For reporting purposes only. At back storage area by stand up reach in freezer, broken electrical cover on outlet exposing wiring.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Soup on back prep table at 104F. Operator states soup prepared at 1:30. Temperature taken at 5:01. Also, sprouts in flip top reach in cooler at 57F. Operator states sprouts prepared 4.5 hours prior.

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Mop sink has excessive supplies and a hose stored in mop sink. Employee states waste mop water is disposed of outside back door.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect at front counter area. Warning

High Priority - Nonfood-grade bags used in direct contact with food. Multiple grocery bags observed for storage of raw chicken and pork in direct contact with the bag.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked noodles in flip top reach in cooler in kitchen. Employee rearranged to proper storage. Also, in back reach in freezer, raw chicken stored above cooked pork dumplings. Employee moved to proper storage. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. 13 live roaches observed: 1 live roach under reach in cooler in kitchen 2 live roaches under front kitchen prep table 2 live roaches under small kitchen prep table 6 live roaches to right of stove along kitchen wall 2 live roaches under the three compartment sink Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice on table next to stove at 75F. Raw shell egg ambient temperature 72F on table next to stove. Per operator, both products placed out at 11:00. Temperature taken at 5:09.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Rice on table next to stove at 75F. Raw shell egg ambient temperature 72F on table next to stove. Per operator, both products placed out at 11:00. Temperature taken at 5:09. Repeat Violation Admin Complaint

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses quaternary ammonium for wiping cloth solution. No quaternary ammonium test strips available.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in dish room. Employee replenished towels. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator states holding sushi rice on time controls. No written procedures available. Sushi rice time not marked. Operator states time to discard is 5:00 and marked appropriately. Corrective Action Taken Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in bulk rice container. Employee removed bowl. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing along wall to right of ice machine not in use.

Basic - Dead roaches on premises. Observed 5 dead roaches: 3 dead roaches under sushi hand wash sink 1 dead roach under three compartment sink 1 dead roach at back door Repeat Violation Warning

Basic - Floor soiled/has accumulation of debris. Floors under all kitchen equipment and under/around stand up refrigerators/freezers have heavy debris, especially where wall meets floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water at 79F. Employee dumped water. Also, two pairs of tongs stored on oven door handle employee removed tongs. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior top of white microwave has debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer and stove with grease build up. Right set of hood filters have grease build up. Walk in cooler gasket and reach in freezer gasket at back area are soiled.

Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored directly on the floor at sushi hand wash sink.

High Priority - Dented/rusted cans present. See stop sale. In back storage area on middle shelf, can of hoisin sauce dented on seam. Operator discarded sauce.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler across from cook line, raw shell eggs stored over grated cheese. In chest reach-in freezer in back storage area, repackaged beef stored over wontons. Operator moved eggs and beef. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler across from cook line, raw pork (51F - Cold Holding), tofu (47F - Cold Holding); Operator put pork and tofu in freezer to cool down. Next to cook line in container of water, noodles (60F - Cold Holding) Operator put noodles on ice. In walk-in cooler, beef broth (45F - Cold Holding) Operator put bags of ice in broth to bring temperature down. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove top and on counter across from cook line, chicken broth (128F - Hot Holding); pork soup (117F - Hot Holding) Operator brought both to boil. Corrected On-Site

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 operator with handout during inspection. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Next to dish machine, cup in hand washing sink. Operator removed cup. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment keeps rice on time as a public health control but does not have a written plan. Provided operator with document during inspection. Corrective Action Taken

Basic - Dead roaches on premises. Under hand washing sink next to dish machine, 1 dead roach. Operator removed roach. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. On rack next to dish machine, spatula has burn marks and pieces missing. Operator discarded spatula. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Two knives kept between counter and reach-in cooler. Operator removed both knives. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs handing from oven handle. Operator removed tongs. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in bulk container of salt next to ice machine. Operator removed handle. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to cook line, spoons and spatulas stored in water temped at 75. Operator removed water. Corrected On-Site

Basic - No suitable facilities provided to store employee clothing and other possessions. Employee phone stored with seasonings above prep counter. Employee purse on bottom shelf with napkins. Operator moved both items. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In beverage cooler next to cook line, opened can of soda on middle shelf. Operator removed drink. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Behind sushi counter, fish thawing in sink and thawing on counter next to sink. Employee moved fish to reach-in cooler. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Next to dish machine, bucket of water and with mop in it. Operator removed mop and hung to dry. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Two bulk containers of sugar on bottom shelf across from beverage cooler missing labels. Operator labeled containers. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee after moving trash can with gloves hands about to begin handling food without washing hands. Employee washed hands and changed gloves during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top of reach-in cooler on cook line observed, bean sprouts (46F - Cold Holding). Operator stated sprouts were placed in cooler two hours prior to temperature and added ice to pan. Behind front counter observed, cream cheese (50F - Cold Holding). Operator stated cream cheese was pulled from bottom cooler two hours prior and placed back into cooler during inspection. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice (119F - Hot Holding) in warmer on cook line. Operator stated rice was placed there from cooker approximately ten minutes prior to temperature and placed in microwave to rapidly heat to 165F or higher. Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification. Operator was unable to obtain proof of training during inspection. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed some sushi, sashimi and pho soups not marked for under cooked on main menu. Observed sushi and sashimi items not marked for undercooked on lunch menu. Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels available at handwash sink behind sushi counter and also at handwash sink near front entrance of kitchen. Employee stocked towels during inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written time plan available for holding shell eggs Operator observed at 56F ambient on cook line and sushi rice at 130F front counter. Discussed and provided paperwork to operator during inspection and operator labeled with correct times during inspection. Corrective Action Taken Warning

Basic - Bowl or other container with no handle used to dispense food. Throughout kitchen and back area observed multiple bulk containers with no handle scoops stored in container. Operator began removing bowls during inspection. Corrective Action Taken Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles in back prep area with non smooth tiles. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed moline drink stored on prep table on cook line. Operator moved drink during inspection. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water on floor under three compartment sink coming from pipe leak. Repeat Violation

Basic - Food stored on floor. On cook line observed container of shortening stored on floor. Operator moved container during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to rice warmer observed utensils in water of 78F. Operator removed water during inspection. Corrected On-Site Repeat Violation

Basic - Insect control device installed over food preparation area. In back prep storage area observed bug zapper hanging over multiple cups and other food contact surfaces. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust buildup on fans in walk-in cooler.

Basic - Water leaking from pipe and/or faucet/handle. Observed pipe leaking under three compartment sink. Repeat Violation

Basic - Wet wiping cloths stored in detergent. Observed wiping cloths stored in soap and water. Operator remade bucket with chlorine and observed at 100ppm. Corrected On-Site

High Priority - Priority: High Priority 03A-02-5 Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes held above chill line in flip top cooler 56F. Owner stated the items had been stored for 4.5 hours. Owner discarded the tomatoes.

High Priority - Priority: High Priority Observed: Nonfood-grade bags used in direct contact with food. Several pans of cut lettuce stored in walk in cooler covered with single use grocery bags. Owner removed the bags and covered lettuce with food grade plastic wrap. Corrected On-Site

High Priority - Priority: High Priority Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Small bowl containing cut cherry tomatoes, and bowl of noodles stored above chill line of flip top make table on cook line 56F. Owner stated noodles cooked 4.5 hours ago. Owner discarded the items.

Intermediate - Priority: Intermediate Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sashimi and Sushi, and Pho sections of menu lacking marks to identify products as raw. Owner began to change menus. Corrective Action Taken Repeat Violation Warning

Intermediate - Priority: Intermediate Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gallon of milk in reach in cooler by front of cookline open for two days not date marked. Owner dated the milk Corrected On-Site

Basic - Priority: Basic 36-34-5 Observed: Ceiling/ceiling tiles/vents soiled with accumulated dust. Air vents in dining room have dust. **Warning

Basic - Priority: Basic Observed: Bowl or other container with no handle used to dispense food. Multiple cups without handles used to dispense seasoning and left in the containers near front of cook line. Employees removed the cups. Corrected On-Site Repeat Violation

Basic - Priority: Basic Observed: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles in secondary kitchen not sealed

Basic - Priority: Basic Observed: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Next to hand washing sink in clean dish area. Employee placed splash guard ( sheet pan) in between sink and clean dishes. Corrected On-Site

Basic - Priority: Basic Observed: Dead roaches on premises. One dead roach under hand washing sink behind sushi bar. Owner removed the roach. Corrected On-Site

Basic - Priority: Basic Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored under counter with various food service items. Repeat Violation

Basic - Priority: Basic Observed: Equipment and utensils not properly air-dried - wet nesting. Several plastic pans on clean dish shelf not completely air dried before stacking Repeat Violation

Basic - Priority: Basic Observed: Floor area(s) covered with standing water. Floor in dishwashing area has standing water due to pipe leaking under three compartment sink.

Basic - Priority: Basic Observed: In-use knife/knives stored in cracks between pieces of equipment. Knife and kitchen scissors stored between flip top make stations on cook line. Employee moved the utensils. **Corrected On-Site

Basic - Priority: Basic Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Several utensils near cook line held in water 87F. Employee discarded the water. Corrected On-Site Repeat Violation

Basic - Priority: Basic Observed: Insect control device installed over food preparation area. In secondary prep kitchen area above boxes of wine and food prep equipment.

Basic - Priority: Basic Observed: Unclean building components, attachments or fixtures. Fan guards in walk in cooler have accumulation of debris and dust.

Basic - Priority: Basic Observed: Water leaking from pipe. Drain line under three compartment sink has a leak.

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. Per employee, owner may have records at home office. Warning - From follow-up inspection 2022-01-26: At callback time needed to obtain. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Interior of microwave at server area has rust on interior surface behind door. Warning - From follow-up inspection 2022-01-26: At callback time needed to fix. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has gap at bottom of door, light shining thru. Warning - From follow-up inspection 2022-01-26: At callback time needed to fix. Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Two bulk storage containers on shelf at front of cookline have cracks on sides. Warning - From follow-up inspection 2022-01-26: At callback time needed to fix. Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezer in back prep area. Warning - From follow-up inspection 2022-01-26: At callback time needed to fix Time Extended

Basic - - From initial inspection : Basic - No copy of latest inspection report available. Warning - From follow-up inspection 2022-01-26: At callback time needed to obtain. Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. On front cookline. Warning - From follow-up inspection 2022-01-26: At callback time needed to fix. Time Extended

High Priority - Container of medicine improperly stored. Bottle of ibuprofen stored on shelf at prep line. 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. At cook line, employee garnished food with raw green onions with bare hand. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-2021. Admin Complaint

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Salmon received fresh, invoice states farm raised, but not pellet fed. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In prep area at back of building,raw beef stored over broth in chest freezer. Employee moved the beef. In bottom of flip top reach in cooler, raw scallops over cut cabbage. Scallops moved to bottom shelf. In reach in cooler, plastic wrapped raw chicken stored over open pan of mussels. Employee moved chicken. Corrected On-Site Warning

High Priority - Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit. Noodles kept next to the cookline 53°f, 49°. Rice next to cookline 49°f. Warning

High Priority - Sewage/wastewater backing up through floor drains. During inspection, observed water running onto the floor and pooling on the cookline. Water is from waste line of cooking equipment and hand wash sink near ice machine. Observed floor drain backing up by ice machine. Establishment is not able to isolate water from walkway of cook line. Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shelled eggs kept beside the stove on cookline 50°f Warning

High Priority - Toxic substance/chemical improperly stored. Can of Lysol stored above noodles in dry storage at back of restaurant. Employee moved to a lower shelf. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on slicer blade in back prep area. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Sink at front of cookline taped off to prevent use. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Raw beef thawing in sink by dishwashing area. Employee removed the beef. Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu has raw items marked, but notation is cut off the bottom of all menus. Warning

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Per phone call with owner certification may be at home office. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink by dishwashing area. At sink in back prep area. Warning

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. Per employee, owner may have records at home office. Warning

Intermediate - No soap provided at handwash sink. At sink in the dishwashing area. Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No legible advisory observed. Inspector provided employee with printed copy, and posted on wall in dining area. Corrected On-Site Warning

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

Basic - Bowl or other container with no handle used to dispense food. Multiple bulk containers have plastic cups inside. Warning

Basic - Cardboard used to line food-contact shelves. In back prep room, cardboard used to line shelf with sauces. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open water bottle stored on table by pot of broth. Open bottle of Sprite on counter behind sushi bar. Warning

Basic - Employee eating in a food preparation or other restricted area. Bowl of employee food stored on top of prep table beside crock pot of soup near front of cookline. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on top of bulk containers at server area. Cell phone and ear buds stored on top of microwave at server area. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple plastic and metal pans wet nesting on clean dish shelf by dishwashing area. Warning

Basic - Equipment in poor repair. Interior of microwave at server area has rust on interior surface behind door. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has gap at bottom of door, light shining thru. Warning

Basic - Food storage container/container lid cracked or broken. Two bulk storage containers on shelf at front of cookline have cracks on sides. Warning

Basic - Food stored on floor. Soy sauce on floor behind sushi bar. Employee moved soy sauce. Bean sprouts in bucket stored on floor of walk in cooler. Employee moved the bucket to a shelf. Case of bottle water stored on floor in server station. Employee moved to shelf. Corrected On-Site Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezer in back prep area. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice utensils at rice cooker in standing water 75°f. Also, multiple utensils on oven handle on cook line. Warning

Basic - No copy of latest inspection report available. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents above cookline with accumulation of debris and grease. Side of oven on the cookline has accumulated debris. Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. On front cookline. Warning

Basic - Working containers of food removed from original container not identified by common name. Salt on shelf by front of cookline not labeled. Warning