Top China

Basic – Bowl or other container with no handle used to dispense food

Plastic togo cup used in rice. Operator discarded. Corrected On-Site Repeat Violation

Basic – Building components, attachments or fixtures in poor repair

Hood has grease dripping below filters.

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

In walk-in cooler, fish identified as personal, stored over customers food. Operator moved. Corrected On-Site

Basic – Equipment in poor repair

Red microwave n back kitchen has rust at door area

Lower shelves of prep tables have rusting. Repeat Violation

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

Exterior of blue bulk flour container soiled

Multiple shelves soiled

Interior and exterior of mop sink soiled. Repeat Violation

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

In back kitchen, bulk sugar container not labeled. Operator labeled. Repeat Violation

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Observed one flying insect at cook line.

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

In walk-in cooler, raw beef and shrimp stored over sauce containers. Operator moved raw items to bottom shelf. Corrected On-Site

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

Shell eggs at cook line, no time marked. Operator stated eggs put for one hour, marked time. 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

One employee present, no proof available. Emailed operator DBPR form 5030-103.