Vagabond Korean Steakhouse

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

Observed main ice machine soiled at the top of unit next to ice chute with mold-like substance.

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

Observed multiple employee drinks throughout kitchen

Observed Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic – Employee with no hair restraint while engaging in food preparation

Observed multiple employees engaging in food preparation without hair restraints.

Basic – Exterior door has a gap at the threshold that opens to the outside

Observed light shining from outside at back exit door of kitchen.

Basic – No handwashing sign provided at a hand sink used by food employees

Observed no handwashing sign provided at a hand sink used by food employees near grill across from ware washing station

Observed no paper towels at hand sink at entrance of grill room.

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

Observed frozen raw beef in a non food grade bag in stand alone freezer near mop sink area

Employee removed and stored proper. Corrected On-Site

High Priority – Toxic substance/chemical improperly stored

Observed spray bottle of sanitizer no lid over prep area near drink station, and over prep table near meat cutting area.

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet

Observed splitter installed without back flow device on non chemical side of splitter at mop sink

Observed hose bib with hose attached to splitter across from ware washing area with no back flow device on either side of splitter.

Intermediate – Handwash sink not accessible for employee use at all times

Observed hand sink blocked by a cart and box stored inside sink not accessible for employee use at all in kitchen next to grill and breading station

Employee removed cart and box from sink. Corrected On-Site

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/nObserved establishment with more than 4 employees engaging in food preparation without a certified food manager present. Warning

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine

Observed establishment using high temperature dishwashing machine without measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate – No probe thermometer provided to measure temperature of food products

Observed establishment without a probe thermometer. Repeat Violation

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

Observed establishment without proof of required state approved employee training provided for any employees. 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

Observed establishment without 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

Discussed and provided Food Employee Reporting Agreement Form.

Intermediate – Spray bottle containing toxic substance not labeled

Observed multiple spray bottles containing toxic substance not labeled through out kitchen and in dining area.