Buddha Bachi Express

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ambient temperature 49F in stand up reach-in cooler across from cook line.

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

Basic – Ice scoop handle in contact with ice.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (48F – Cold Holding); raw shrimp (49F – Cold Holding); raw beef (48F – Cold Holding) in stand up reach-in cooler across from cook line. The owner moved all raw products into reach-in cooler under cook line. The ambient temperature of reach-in cooler under cook line was 40F. Corrective Action Taken

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. Emailed owner DBPR Form HR 5030-104. Corrective Action Taken

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.

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. Emailed owner DBPR Form HR 5030-103. Corrective Action Taken