Gao Restaurant

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside corner part

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. At 88 f by rice maker

Basic – Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water In three compartment sink.

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Lettuce in bag over ready to eat sauces walk in cooler employee removed to proper storage Corrected On-Site

High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 10 ppm retested to 100 ppm Corrected On-Site

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes not using wash rinse and sanitize method using a bucket of bleach with sponge on the side to scrub dishes

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat food reach in cooler cooks line. Employee removed to proper storage Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line Cold holding: cook lamb 47 f raw pork 47 f employee moved to freezer.2nd temp 43 f nnAmbient air temperature 55 f Reach in Cooler : cook beef 52 f cook shrimp 52 f cook fish 52 f cook rice 53 f cook pork 52 f time/temperature control for safety food was not held over 4 hours manager moved to walk in cooler 2nd temp Corrective Action Taken Repeat Violation

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

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/ observed 5 employees no food manager on duty. Food manager showed up later on during inspection Corrected On-Site

Intermediate – Paper towel dispenser at handwash sink not working/unable to dispense paper towels.by walk in freezer employee fixed machine Corrected On-Site Repeat Violation