ALABON HAITIAN RESTAURANT

High Priority - 8 Live, small flying insects found in kitchen. Back screen door left open Warning

High Priority - Cans of paint stored with bags of rice. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw pork 60 F Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All prepared cooked meats, rice etc in the walk in cooler.

Basic - Bags of rice and onions stored on floor.

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to scoop rice Repeat Violation

Basic - Drain cover(s) missing in the mop sink.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Can of Canada Dry

Basic - Employee dumping mop water or other wastewater in the toilet/urinal.

Basic - Prepared foods in the walk in cooler not covered.

Basic - Unnecessary items/unused equipment on the premises. Build up of plastic containers, racks etc on back area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes 57f cold holding , chicken 57f cold holding pork 58f cold holding , rice 59f cold holding , placed in cooler 1.5 hours ago, advised to rapid chill, employee placed in walk in cooler. Corrective Action Taken 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. Warning

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

Basic - Equipment in poor repair. Cooler on cooks line gaskets, and does not properly shut, cooler ambient 61f cold holding ,

Basic - No handwashing sign provided at a hand sink used by food employees. In restroom

Basic - Single-service articles improperly stored. Foam containers stored on floor Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. On cooks line

Basic - Water draining onto floor surface. In to pan for reach in cooler on cooks line Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Carry out bags used to store meat in chest freezer.

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. All certificates expired 5/1/24. Warning

Basic - Bowl or other container with no handle used to dispense food. In bulk bin of bins

Basic - Equipment in poor repair. Gasket on make table cooler is falling off

Basic - Floor not cleaned when the least amount of food is exposed. Floor soiled under cooking equipment and in walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system is soiled in grease. Chest freezer gaskets are soiled in black like substance. Gas stove top is soiled in old food debris. Repeat Violation

Basic - Single-service articles improperly stored. To go boxes stored on floor at front counter

Basic - Stored food not covered. Cooked black beans in walk in cooler

Basic - Walk-in cooler interior/shelves have accumulation of soil residues.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Roach activity present as evidenced by live roaches found. One live roach on floor by trash can at front service counter. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks make station, sliced tomatoes 47F. Informed manager, request rapid chill.

Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler door heavily soiled.

Basic - Exterior door has a gap at the threshold that opens to the outside. Air gap at bottom of back door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt. Inside the reach in cooler at cooks make station.

Basic - Stored food not covered. Multiple food items in Walk-in cooler not covered at time.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at the hand washing sink near back door.

Basic - Working containers of food removed from original container not identified by common name. The container of flour in prep room.

High Priority - 3 Live, small flying insects in kitchen, 2 live flies in the food preparation area. Next day callback per Jessica Harrod supervisor on duty. Repeat Violation Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored on top of box of raw dough in chest freezer. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey and pork range 44F to 50F recommend to rapid chill due to being over fill line once cut up Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meat pastry 115F 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. Printed a copy Corrected On-Site

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

Intermediate - 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. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Storage area is now a shared prep area where an hand sink needs to be installed.

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. For new employees printed have ready Thursday to review.

Intermediate - Sanitizer bucket In handwash sink on front line Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line and front line.

Basic - 2 Dead roaches on on the floor under 3 bay sink. No live activity observed during inspection.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop sauce in the walk in cooler. Repeat Violation

Basic - Clean glasses bowls not inverted on the top self

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf with food.

Basic - Food stored on floor in the back room. Corrected On-Site

Basic - Reuse of single-service or single-use articles. Repeat Violation

Basic - Thawing conch at room temp. Placed in the walk in cooler. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm

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. Preparing platers and touched cooked pork without gloves. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Large metal pan of soup in the walk in cooler.

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on the prep table in back prep room. 3 live roaches on shelf under prep table. 5 live roaches on the floor under black crate in prep area. 15 live roaches on the floor under a box that was moved.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook dropped item on floor picked it up with gloved hand and didn't remove gloves when returning to cook line. Manager on site had her remove and wash hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 45F 46F, cooked rice 46F in the cook line cooler. In the walk in cooler cooked rice (45F - Cold Holding); raw turkey (45F - Cold Holding);

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked cabbage and green bean 90F recommend to reheat to 165F

Intermediate - Front line hand sink and cook line hand sinks had items stored in them. Corrected On-Site

Intermediate - Interior of oven heavily soiled.

Intermediate - Packaged food not labeled as specified by law. Juice made on site.

Basic - Cardboard box used as garbage container. Front counter Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floors soiled under equipment and along the wall and base of floor behind freezers.

Basic - Hood filters heavily soiled.

Basic - Unwashed fruits/vegetables stored over ready-to-eat food in the walk in cooler.

High Priority - 2 Live, small flying insects in kitchen. 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 beans made yesterday 45° to 46° Warning

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

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Not for food contact surfaces. Warning

High Priority - Grease interceptor/trap very full causing a foul odor in kitchen. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over clean cut vegetables in the walk in cooler. Warning

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach under 3 bay sink. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beans cooling over night 45° to 46° Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 45° cook states pulled from cooler and placed in reach in cooler. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef pies hot holding 124° recommended to reheat to 165° Warning

Intermediate - Packaged food not labeled as specified by law. Passion fruit and lemon aid. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At front counter Repeat Violation Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Warning

Basic - Floors soiled under and beside chest freezers, under prep tables, cook line and front line behind beer cooler. Warning

Basic - Garbage storage area insufficient in capacity. Garbage Warning

Basic - Hood filters heavily soiled. Warning

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Warning

Basic - Light shield damaged/in disrepair. In prep storage area. Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Ripped/worn tin foil used as shelf cover. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Through out kitchen Warning