Indochine

Basic – Bowl or other container with no handle used to dispense food. nFor rices Repeat Violation

Basic – Current Hotel and Restaurant license not displayed

Old one

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

Above customer drinks in walk in cooler Repeat Violation

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee bag above straws, by dining area

Basic – Employee with no hair restraint while engaging in food preparation

Cook cooking Repeat Violation

Basic – Equipment in poor repair

Gasket in prep unit by wok and in upright freezer Repeat Violation

Basic – Faucet/handle missing at plumbing fixture

Handle not working on cold side, hand sink by wok

Basic – Food stored on floor

Noodles in big container, employee placed them on shelf Corrected On-Site Repeat Violation

Basic – Hole in or other damage to wall. nAbove hand sink at bar

Basic – Ice scoop handle in contact with ice

Mgr removed them Corrected On-Site

Basic – In-use tongs stored on equipment door handle between uses

On oven handle

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container

On sugar, big container

Basic – No conspicuously located ambient air temperature thermometer in holding unit

In prep unit, employee placed one, also in cooler at bar with half and half Corrected On-Site Repeat Violation

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

Exterior of pot before bullion and fan in dishwashing area, also shelves in walk in cooler Repeat Violation

Basic – Time/temperature control for safety food thawed in an improper manner

Edamame on water, employee moved them to cooler Corrected On-Site

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

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

In food storage area, brick wall not sealed

Basic – Wall soiled with accumulated grease, food debris, and/or dust. nUnder prep table by prep cooler

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

Pipe in triple sink also faucet in triple sink, also hand sink at bar

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

On prep table

High Priority – Container of medicine improperly stored

Vitamins on shelf above customer foods, storage shelf, employee rearranged Corrected On-Site

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands

He cracked eggs then grabbed cooked veggies to put on wok, explained to him and he washed hands Corrected On-Site Repeat Violation Admin Complaint

High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Touched face then grabbed ice with scoop to place on cooked chicken, explaining to him and he washed hands Corrected On-Site

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

50f cooked broccoli, no time no procedure, employee wrote it on time chart Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

100f rice, no time no procedure, mgr wrote time on chart Corrected On-Site Repeat Violation Admin Complaint

High Priority – Toxic substance/chemical improperly stored

Quat tablets above to go lids, employee moved it Corrected On-Site Repeat Violation Admin Complaint

Intermediate – Handwash sink used for purposes other than handwashing

Rinsing lemon in hand sink by cook line, explained to him

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

Chlorine and quat

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

Hand sink by wok, employee placed some Corrected On-Site

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. nA couple of employees that have no training Repeat Violation

Intermediate – No soap provided at handwash sink

Hand sink by wok, mgr placed some Corrected On-Site

Intermediate – Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked

Crab Rangoon retaken out of freezer

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

One employee Anthony in July 2023, and 2 employees here for more than 2 months

Intermediate – Spray bottle containing toxic substance not labeled

On server shelf, sanitizer per employee