Nine Spices Hot Pot

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site

Basic – Ceiling/ceiling tile shows damage or is in disrepair

Dish area.

Basic – Food stored on floor. Walk in freezer. Corrected On-Site

Basic – Time/temperature control for safety food thawed in an improper manner. Raw beef thawing at room temperature in back prep area.

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm empty container.

Intermediate – Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation

Intermediate – Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice noodles cooling at room temperature. Put in walk in cooler. Corrective Action Taken

Intermediate – Manager or person in charge lacking proof of food manager certification. Xi Dong not available as manager. No one else available.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Dish area. Corrected On-Site

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.