Domu

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

Bowls and cups without handles used to dispense salt, rice, and sugar in prep area. Operator removed bowls and cups. Corrected On-Site

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 flip top reach-in cooler across from fryers unable to maintain temperature of 41F and below. Ambient temperature 71F. Reach-in cooler stocked with food but cooler not on. Operator realized breaker had tripped. Operator stated foods stayed in cooler all night and unsure of when break tripped. Operator corrected breaker and retemped cooler at end of inspection and temp was coming down. Corrective Action Taken Warning

Basic – Equipment in poor repair

Gasket on walk-in-cooler torn

Also, top of rice cooker at service line in disrepair, missing parts of lid.

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

Interior of oven below stove and stand up ovens have accumulation of debris.

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

Filters in hood system above fryers soiled.

Basic – Plumbing system in disrepair

Plumbing at hand wash sink next to stand up ovens on cook line leaking at pipes under sink onto floor

Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom

Concrete Floor in kitchen, prep and warewashing areas not sealed.

High Priority – Dented/rusted cans present. See stop sale

Observed 1 large can of applesauce in prep area with rim of can dented and crimped. Stop Sale

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

shredded mozzarella cheese (72F – Cold Holding); cooked vegetables (73F – Cold Holding); octopus (71F – Cold Holding); heavy whipping cream (71F – Cold Holding); cooked pork belly (chasua ends) (71F – Cold Holding)in flip top reach-in cooler across from fryers. Operator stated items stayed in flip top reach-in cooler overnight. Operator was not aware that breaker tripped on cooler. Stop Sale.

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

shredded mozzarella cheese (72F – Cold Holding); cooked vegetables (73F – Cold Holding); octopus (71F – Cold Holding); heavy whipping cream (71F – Cold Holding); cooked pork belly (chasua ends) (71F – Cold Holding)in flip top reach-in cooler across from fryers. Operator stated items stayed in flip top reach-in cooler overnight. Operator was not aware that breaker tripped on cooler. Stop Sale

Also, chicken broth (45-47F – Cold Holding) in walk-in-cooler.observed container of hot beef broth that had just cooked stored directly above the container of chicken broth. Operator stated beef broth was placed in walk-in-cooler approximately 30-45 minutes prior. Operator removed hot beef broth to store away from other cold holding foods. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet

Vacuum breaker missing from non chemical side of splitter at mop sink. Vacuum breaker installed improperly. Operator removed vacuum breaker to properly install. Corrected On-Site

Intermediate – Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/nPerson in charge employee for year and does not have proof of CFM. Establishment does have multiple CFM certificates. Person in charge stated he is scheduled for test soon.

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

Ice chute in large ice machine heavily soiled.

Intermediate – Records/documents for required employee training do not contain all of the required information

Multiple food safety certificates missing trainers certificate #.