Basic – Bowl or other container with no handle used to dispense food

On salt, flour, spices Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

On prep table, employee placed it on bottom shelf Corrected On-Site

Basic – Food storage container/container lid cracked or broken

Cracked container for egg roll and for cut cabbage

Basic – Food stored on floor

Case of raw chicken and soy bucket, employee placed it on shelf Corrected On-Site Repeat Violation

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

In between coolers, employee placed in in triple sink Corrected On-Site Repeat Violation

Basic – Reuse of single-service or single-use articles

Cardboard box used for chicken in cooler Repeat Violation

Basic – Water leaking from pipe and/or faucet/handle

Faucet in hand sink at front counter

Basic – Wet wiping cloth not stored in sanitizing solution between uses

By cook line Repeat Violation

Basic – Working containers of food removed from original container not identified by common name

Bucket for soy with white powder, employee stated it's salt Corrected On-Site

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands

Employee handled raw beef then washed dish only and when to grabbed container with cooked pork, explained to him and he washed hands Corrected On-Site

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

Scooped rice with hand, explained to him and he got glove Corrected On-Site

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized

Employee only washed and rinsed bowl, put it as clean, explained to him and put it back in triple sink to sanitize later Corrective Action Taken

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

Raw chicken on shelf above noddles and cut mushrooms, reach in cooler by cook line, employee rearranged Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

56f cooked chicken by fryer, explained time as public health control, she wrote time Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Scoop for sugar, employee placed it in triple sink

Intermediate – Handwash sink used for purposes other than handwashing

Little containers in both hand sinks, employee removed them Corrected On-Site Repeat Violation

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Hand sink by triple sink, employee placed some Corrected On-Site Repeat Violation

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

2 employees here that don't have certifications, both read it and signed Corrected On-Site Repeat Violation

Intermediate – No soap provided at handwash sink

In hand sink at front counter, employee placed some Corrected On-Site

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

One employee here for 2 months