Hong Kong

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic – Bowl or other container with no handle used to dispense food. Metal bowl in rice bin, removed Corrected On-Site

Basic – Buildup of food debris/soil residue on equipment door handles. Reach in coolers

Basic – Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first

Walk in cooler

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas

Porous acoustic tiles over kitchen

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

Over kitchen

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

Cook line

Basic – Employee personal food not properly identified and segregated from food to be served to the public

In walk-in cooler

Basic – Equipment in poor repair

Torn cooler gaskets

Basic – Floor soiled/has accumulation of debris

Accumulation of grease under fryers

Basic – Food stored on floor

Heads of lettuce on floor of walk-in cooler, moved to shelf Corrected On-Site

Basic – Ice buildup in reach-in freezer

Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle in chicken wings

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

Soiled cooler gasketsnAccumulation of grease in hood filters

Basic – Outer openings not protected with self-closing doors.

Basic – Stored food not covered

Multiple bins of vegetables in walk-in cooler not covered

Basic – Unclean building components, attachments or fixtures

Fan covers soiled in walk-in cooler

Basic – Walk-in cooler shelves with rust that has pitted the surface.

High Priority – Nonfood-grade containers used for food storage – direct contact with food

Cooked and raw foods stored in to go bags in coolers/freezers

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed

Chlorine 200ppm, corrected 50ppm Corrected On-Site

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

Stained cutting boards on cook line

Intermediate – Handwash sink not accessible for employee use at all times. Metal bowl in hand sink in kitchen, removed Corrected On-Site

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

Hand sink in kitchen, replaced Corrected On-Site

Intermediate – No soap provided at handwash sink. Hand sink in kitchen, replaced 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. Multiple items in reach in freezers

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

1 food handler certificate expired