Kapow Asian Noodle Bar

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

Prep area and outside walk in cooler Warning

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Warning

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

Cellphone observed on cook line over food prep counters Warning

Basic – Raw fruits/vegetables not washed prior to preparation

In use Lemons and avocados contain stickers Warning

Basic – Wiping cloth sanitizing solution stored on the floor

At cook line and prep area Warning

Basic – Working containers of food removed from original container not identified by common name

Sugar in prep area Warning

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (47F – Cooling); in walk in cooler. Not prepped or portioned today. In unit over four hours. Food did not reach 41F within 6 hours. Warning

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

Can of ketchup in dry storage rack Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over onions, nRaw salmon over cooked crab, Raw salmon over wasabinReach in sushi station

Raw tuna over French fries in reach in cooler at cook line n Corrected On-Site Warning

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Raw chicken over raw pork in walk in cooler nRemoved Corrected On-Site Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (47F – Cooling); in walk in cooler. Not prepped or portioned today. In unit over four hours. Food did not reach 41F within 6 hours. Warning

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.n Cooked rice Corrected On-Site Warning

High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked mushrooms (112F – Hot Holding) warmer at end of cook line. Mushrooms reheating for two hours. Reheated to 165F. Warning

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/ Warning

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning

Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning

Intermediate – Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Warning

Intermediate – Spray bottle containing toxic substance not labeled

Degreaser at dish wash area Warning