Pagoda Rest At Baymeadows

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

Heavy mold like substance buildup on ceiling of ice machine. Observed mold like substance hanging down from ceiling.

Basic – Accumulation of lime scale on the inside of the dishmachine

Lime buildup observed inside dishmachine.

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

Employee restroom off of kitchen missing self closer and covered receptacle.

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

Observed multiple personal items stored above/ alongside food to be served to customers in walk in cooler/ freezer. One employee food item had visible mold like substance growth.

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

Observed employee shoes stored with food items on shelf in dry storage. Repeat Violation

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

Observed server and bar manager wearing large watches, one with band around thumb. Repeat Violation

Basic – Floor soiled/has accumulation of debris

Floors near fryers with debris buildup. Paint peeling on ceiling in kitchen. Hole in the wall by storage by employee restroom.

Basic – Food stored on floor

Tub of chicken stored on floor in walk in cooler

Multiple cases of food stored on floor in walk in freezer

Buckets of sauce, vinegar stored on floor in kitchen.

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

Observed mold like substance growth on exterior of open duck sauce container in walk in cooler.

Basic – Reuse of single-service or single-use articles

Establishment is reusing spam cans for multiple guests to serve fried rice in. Person in charge states cans are boiled, but no way to clean under label.

Basic – Stored food not covered

Several food items in walk in stored uncovered. Repeat Violation

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

Chicken and shrimp observed thawing at room temperature at triple sink.

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

Observed dishmachine testing at 0ppm. Household bleach with no kitchen sanitizing directions directly hooked up to dishmachine. Person in charge will set up triple sink to sanitize until unit can be repaired. Corrective Action Taken Warning

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Observed server wearing band holding watch that wraps around thumb wash hands without removing wrap, then handle plated food.

High Priority – Nonfood-grade bags used in direct contact with food

Observed to go bags in direct contact with meat in walk in freezer.

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

In fliptop across from coookline ham, tofu, spam, butter at 45-47F. Ambient of bottom of unit at 42F during inspection. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate – Establishment advertised crab on menu/menu board but served imitation crab

Menu has "Crab Rangoon" when asked about what is served, person in charge states they only use imitation crab. Admin Complaint

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

No written plan for biohazard cleanup available during inspection.

Intermediate – Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location

Person in charge unable to provide proof of manager certification during inspection. Repeat Violation Admin Complaint

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

Person in charge unable to provide test strips for chlorine dishmachine.

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/n4+ employees on duty with no CFM present.

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

Person in charge unable to provide proof of training for any employee. Several employees on duty working longer than 60 days. Repeat Violation Admin Complaint

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

No proof some employees informed of reporting duties.

Intermediate – No soap provided at handwash sink

Missing soap and paper towels from hand wash sink at bar. Repeat Violation

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

Establishment is vacuum sealing chicken, holding over 48 hours. No approved Haacp. Warning

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Multiple food items made Sunday per person in charge in walk in cooler with no date mark.

Intermediate – Spray bottle containing toxic substance not labeled

Observed multiple spray bottles containing various chemicals unlabeled.

Portable fire extinguisher gauge in red zone. For reporting purposes only

Fire extinguisher by back door in red zone.