Sijang Eatery

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

Observed employee drink stored on shelf above prep table nCorrected observed employee voluntarily discard Corrected On-Site Warning

Basic – Food not stored at least 6 inches off of the floor

Observed a box of can of ketchup stored on floor under prep table Warning

Basic – In-use knife/knives stored in cracks between pieces of equipment

Observed knife stored between two reachin coolers on cookline Warning

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Observed rice scoop stored in water temped at 69 degrees F nCorrected-observed employee discard water Corrected On-Site Warning

Basic – Wiping cloth sanitizing solution stored on the floor

Observed sanitizer bucket stored on floor nCorrected observed employee place on shelf Corrected On-Site Warning

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

Observed bulk flour with no label nCorrected -observed employee label Corrected On-Site Warning

High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

Dish machine is not properly working, machine is having electrical issues and is unable to turn on. Location does not have a 3-compartment. Establishment was attempting to wash dishes in the 2-compartment prep sink and sanitize dishes in hand sink located in dish area. Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Observed nRaw shelled eggs stored behind green onions in reachin cooler on cookline nCorrected observed employee place raw shelled in front of green onions on cookline Corrected On-Site Warning

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

Observed spring rolls (126F – Hot Holding), nManager placed spring rolls in fryer to reheat to 180 degrees F Corrected On-Site Warning

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

Emailed to operator Warning

Intermediate – Handwash sink used for purposes other than handwashing

Hand sink is being used to to sanitize dishes Warning

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. Warning

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

Emailed to operator Warning