Chopstick Express Inc

Basic – Cardboard used to line nonfood-contact shelves

Over chest freezers

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic – Cutting board has cut marks and is no longer cleanable. Repeat Violation

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

Over prep tables across from grill Repeat Violation

Basic – Equipment in poor repair. Torn cooler gaskets Repeat Violation

Basic – Exterior door has a gap at the threshold that opens to the outside. Screen door does not seal

Basic – Floor soiled/has accumulation of debris

Under equipment in kitchen

Basic – Floor tiles missing and/or in disrepair. Repeat Violation

Basic – Food stored on floor

Boxes of chicken on floor in walk in freezer

Buckets of onions on. Floor in walk-in cooler Repeat Violation

Basic – Insect control device installed over food preparation area. Over triple sink

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris

Toaster ovens next to sushi cooler

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Hood filters soiled

Cooler gaskets soiled Repeat Violation

Basic – Soiled dry wiping cloth in use

Over grill

Basic – Stored food not covered

Multiple containers of raw vegetables and cooked food in walk-in cooler Repeat Violation

Basic – Unclean building components, attachments or fixtures

Fan covers soiled in walk-in cooler

Basic – Unpackaged food in an unprotected holding unit in a customer/nonsecure area

Exterior storage closet containing dry goods and reach in freezer not locked when not in use

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic – Wet mop not stored in a manner to allow the mop to dry

In mop bucket outside

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.employee on cook line wiped hands on clothes then continued cooking without washing hands Repeat Violation

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

2 live flies in kitchen

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Staff handled cracked shell eggs then proceeded to clean food contact surfaces without changing gloves or washing hands

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (72F – Cold Holding) on cook line, held less than 4 hrs, instructed staff to cool to 41F Repeat Violation

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (91F – Hot Holding) on grill, instructed staff to reheat to minimum 165F Repeat Violation

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

Accumulation of grease on grill surface nCutting boards stained Repeat Violation

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/.nManager with valid CFM arrived during inspection Corrected On-Site

Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Dumplings in walk-in freezer Repeat Violation

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 food handler certificates expired

Intermediate – Spray bottle containing toxic substance not labeled

Surface cleaner bottles in kitchen