Bambu Pan Asain Kitchen

Basic – Floor area(s) covered with standing water. Located throughout kitchen area.

Basic – Floor tiles missing and/or in disrepair. Located throughout kitchen area.

Basic – Food stored on floor

Observed case of food being stored on floor in walk in freezer and cases of sodas and oil being stored on floor in sushi area.

Basic – Ice buildup in reach-in freezer.

Basic – In-use wet wiping cloth/towel used under cutting board.

Basic – Single-service articles improperly stored

Observed cases of takeout containers and napkins being stored on floor in sushi area.

Basic – Very slow draining water in kitchen handwash.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Observed raw chicken being stored on top of ready to eat foods. Located in reach in cooler.

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. Discussed and emailed form to operator. Corrective Action Taken

Intermediate – Handwash sink not accessible for employee use at all times

Observed plastic container tops being stored in hand washing sink located in ware wash area.

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/nObserved about 7 employees engaging in food preparation with no certified food manager.

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. Discussed and emailed form to operator. Corrective Action Taken