KOYAME

High Priority - Dented cans present. See stop sale. 1 can of baby corn and 1 can of applesauce. Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator educated staff regarding proper hand washing process. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. * * Raw marinated chicken over uncovered breaded chicken, * unwashed. Mushrooms over diced onions. Operator moved foods to correct locations in cooler Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 12:00pm chicken strips (82°F - Cooling); pasta noodles (80°F - Cooling); pork (50°F - Cold Holding) lettuce (57°F - Cold Holding) foods were moved from front line to walk in cooler 1:00 pm 1:00pm chicken strips (62°F - Cooling); pasta noodles (60°F - Cooling); pork (40°F - Cold Holding) lettuce (47°F - Cold Holding) Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Food sitting out on the-prep table-chicken strips (82°F - Cooling); pasta noodles (80°F - Cooling); pork (50°F - Cold Holding) food was moved to cooler for quick cool down. chicken strips (62°F - Cooling); pasta noodles (60°F - Cooling); pork (40°F - Cold Holding) Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Used as towel drying rack. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation 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/ 7 employees working with no certified manager in restaurant for one hour Corrected On-Site Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking in walk in cooler or freezer Warning

Basic - Bowl or other container with no handle used to dispense food.bowl in dry stockroom flour. Warning

Basic - Employee eating while preparing food. Peeling and eating oranges. On cooks line. Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Dumplings, yogurt, Red Bull veverages Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone Warning

Basic - Employee with no hair restraint while engaging in food preparation. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Warning

Basic - In-use tongs stored on equipment door handle between uses. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. The water temperature was 77°F. Warning

Basic - Stored food not covered. Teriyaki sauce, sweet and sour Beef bace. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken on hotels pans on a 20 speed rack @50°F thawing. Warning

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

Basic - Wash/Rinse/Sanitizing solution not maintained clean. Cook cleaned pot rinse only Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Warning

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