China Buffet

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 50f noddles 48f mac&cheese60 in reach in 2 door cooler **Warning**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw blue crabs over cooked pork but and ribs **Warning**

Intermediate - No soap provided at handwash sink. No soap at handsink in kitchen nutcracker to 2 compartment prep sink **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles unlabeled with purple liquid **Warning**

Basic - Bowl or other container with no handle used to dispense food. Cup in msg used as a scooper **Warning**

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled fan covers In walk in cooler **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks next to slicer in kitchen **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. Cooks in kitchen sushi chef **Warning**

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Multiple handing in kitchen area over prep **Warning**

Basic - Food stored on floor. Cooked pork on floor in black containers **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In two door reach in cooler where noddles and mac&cheese is stored no thermometer found **Warning**

Basic - Working containers of food removed from original container not identified by common name. Large gray container wirh whore substance, states its corn starch **Warning**

High Priority-Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over krab meat and shrimp in walk in freezer on rack

Intermediate-Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled

Intermediate-Observed: Spray bottle containing toxic substance not labeled. Multiple spray bottles with different solutions inside. Purple, pink and yellow.

Basic-Observed: Bowl or other container with no handle used to dispense food. Cups used as scoopers in soy sauce, sugar and other sauces

Basic-Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep tables.

Basic-Observed: Equipment in poor repair. Glass door on sushi bar

Basic-Observed: Fly sticky tape hanging over food/food preparation area/food-contact equipment.

Basic-Observed: Food not stored at least 6 inches off of the floor. In kitchen sliced potatoes in pan stored on floor, In walk in freezer cases of krab meat on floor In kitchen packs of krab meat on floor. All items moved off floor **Corrected On-Site**

Basic-Observed: Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple drinks open in coolers

Basic-Observed: Uncovered food stored near sink exposed to splash. Cooked chicken stored under handsink in kitchen, manager Removed **Corrective Action Taken**

Basic-Observed: Working containers of food removed from original container not identified by common name. Large containers with white substances inside States its sugar

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 and the time removed from temperature control cannot be determined. No time mark on sushi rice in rear kitchen , multiple hot foods at buffet line. Multiple cold foods at buffet lines. Per manager items are refilled every 2 hrs. Inspector explained requirements **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 80° cook line. Cooked corn 67° kitchen counter. Since 11 am. Moved by manager. Sushi Rolls at 49° , 50°. 48°. 50°. 50°. Salmon , creme cheese In sushi case in prep area. Per manager since 9 am. **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi Rolls at 49° , 50°. 48°. 50°. 50°. In sushi case in prep area. Per manager since 9 am. **Warning**

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Tray of shell eggs. , 3 , at 80° in kitchen. Since 11 am. Moved by manager **Corrective Action Taken** **Warning**

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Cut cakes, desserts with no, or inadequate sneeze guard protection. **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bag of raw pork over cooked chicken in walk in cooler. Moved by manager. **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly In rear kitchen. **Repeat Violation** **Admin Complaint**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available. **Warning**

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/ 5 food service employees onsite with no certified food manager present. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at kitchen Hand wash sink. **Warning**

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written procedures incomplete **Warning**

Basic - Stored food not covered. Multiple cut, prepped foods in walk in cooler and freezer. **Warning**

Basic - Floor soiled/has accumulation of debris. Heavily soiled floor in kitchen. **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Very heavily soiled walk in cooler racks. **Warning**

Basic - Food stored in a prohibited area. Box of Uncut water melons stored in rear employee bathroom. Item voluntarily discarded. **Corrective Action Taken** **Warning**

Basic - Food stored on floor. Multiple prepped foods in buckets / tubs on floor in kitchen and walk in cooler. **Warning**

Basic - Hole in or other damage to wall. Wall in disrepair by Three compartment sink. **Warning**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate in ice machine located: kitchen **Warning**

Basic - Bathroom facility in disrepair. Employee restroom in disrepair. Heavy clutter. **Warning**

Basic - Bathroom facility not clean. Employee restroom Soiled. **Warning**

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks containers on prep tables. **Warning**

Basic - Equipment or utensils not designed or constructed in a durable manner. Cut jug used as scoop. **Warning**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 pan cream cheese (48F - Cold Holding); 2 tubs krab mix (49F - Cold Holding); 1 case raw shell eggs, 15 bags shredded cheese, 4 bags cut lettuce and 3 tubs of raw prep chicken - ambient temperature (46F - Cold Holding), stored in walk in cooler from overnight with no additional preparation today as per manager. Ambient thermometer reading at 40F in disrepair. Inspector ambient thermometer reading at 46F. Walk in cooler door with gasket in disrepair and door showing insulation in disrepair. Stop sale issued. cooked chicken, cooked pork cooked stuff chicken mushrooms and krab stuff mix mushrooms (46-48F - Cold Holding), all stored in upright glass double door reach in cooler on cook line, place there from main walk in cooler approximately 2 hours ago as per manager. Manager moving items to another cooler **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-08-15: TCS foods in glass reach in cooler on cook line temperatures at 47-51F. Stuff krab mushrooms Egg rolls Cooked chicken At hibachi station reach in cooler: Raw shrimp All items as per manager were stored in walk in cooler and brought to reach in cooler approximately 1 hour ago. Manager place items back in walk in cooler and put ice on some **Admin Complaint** - From follow-up inspection 2023-08-21: Glass upright reach in cooler on cook line at 49F ambient temperature. Still the same and operator is still storing TCS foods unit from main walk in cooler. Reviewed with operator and operator stated looking to change out unit but has not done so yet. Some TCS foods in unit have ice bags on top of food All TCS food cold holding between 47-51F, and place there from main walk in cooler this morning. Manager having employees to put ice on top and has new reach in cooler coming in tomorrow Cooked chicken Eggrolls Raw chicken Raw fish Pre made pizza toppings **Admin Complaint**

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 total live flying insects in following area of establishment: One live flying insect on in use non food grade drill in kitchen Three live flying insect near corner shelves by walk in Freezer **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-08-15: Observed 2 live flying insects in back prep kitchen area near food. Observed 2 live flying insects in dining area at buffet line in middle section **Admin Complaint** - From follow-up inspection 2023-08-21: No live flying insects observed **Time Extended**

Basic - - From initial inspection : Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Multiple fly sticky tape installed on ceiling hanging with approximately 50 dead flies throughout kitchen area and some over food preparation area. **Repeat Violation** **Warning** - From follow-up inspection 2023-08-15: Few dead flying insects on traps and traps were just changed **Time Extended** - From follow-up inspection 2023-08-21: At Callback : Not observed. **Time Extended**

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler Ambient thermometer reading at 40F in disrepair. Inspector ambient thermometer reading at 46F. Walk in cooler door with gasket in disrepair and door showing insulation in disrepair. **Warning** - From follow-up inspection 2023-08-15: Glass upright reach in cooler at 49F ambient temperature. **Time Extended** - From follow-up inspection 2023-08-21: Still the same and operator is still storing TCS foods unit from main walk in cooler. Reviewed with operator and operator stated looking to change out unit but has not done so yet. Some TCS foods in unit have ice bags on top of food **Time Extended**

Food Received at Proper Temperature

Employee Health Policies Present

Supervisor/Person in Charge Present

Required Records Available; Shellstock Tags/Labels

Equipment, Food and Non-Food Contact Surfaces Approved

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 pan cream cheese (48F - Cold Holding); 2 tubs krab mix (49F - Cold Holding); 1 case raw shell eggs, 15 bags shredded cheese, 4 bags cut lettuce and 3 tubs of raw prep chicken - ambient temperature (46F - Cold Holding), stored in walk in cooler from overnight with no additional preparation today as per manager. Ambient thermometer reading at 40F in disrepair. Inspector ambient thermometer reading at 46F. Walk in cooler door with gasket in disrepair and door showing insulation in disrepair. Stop sale issued. cooked chicken, cooked pork cooked stuff chicken mushrooms and krab stuff mix mushrooms (46-48F - Cold Holding), all stored in upright glass double door reach in cooler on cook line, place there from main walk in cooler approximately 2 hours ago as per manager. Manager moving items to another cooler **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 3 trays cooked egg rolls, 2 pans cooked chicken and 10 pans cooked stuff chicken mushrooms (46-50F - Cooling), stored in walk in cooler from overnight with no additional preparation today as per manager. Ambient thermometer reading at 40F in disrepair. Inspector ambient thermometer reading at 46F. Walk in cooler door with gasket in disrepair and door showing insulation in disrepair. Stop sale issued. 1 pan cream cheese (48F - Cold Holding); 2 tubs krab mix (49F - Cold Holding); 1 case raw shell eggs, 15 bags shredded cheese, 4 bags cut lettuce and 3 tubs of raw prep chicken - ambient temperature (46F - Cold Holding), stored in walk in cooler from overnight with no additional preparation today as per manager. Ambient thermometer reading at 40F in disrepair. Inspector ambient thermometer reading at 46F. Walk in cooler door with gasket in disrepair and door showing insulation in disrepair. Stop sale issued. 2 pans of roast cooked pork butt (46-47F - Cooling)m stored in pan in make table reach in cooler on cook line and stored overnight with no additional prep as per manager. Huge pork butt still in tact and not cut for proper cooling. Stop sale issued **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 total live flying insects in following area of establishment: One live flying insect on in use non food grade drill in kitchen Three live flying insect near corner shelves by walk in Freezer **Repeat Violation** **Admin Complaint**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed touching ear bud in ear and continue to prepare and cut produce with bare hands to be stored for later use at sushi prep area in kitchen **Warning**

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed touching ear bud in ear and continue to prepare and cut produce with bare hands to be stored for later use at sushi prep area in kitchen **Warning**

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands for less than 10 seconds after coming from lunch break and go to prep food **Warning**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee start working after coming from outside back door and go straight to prepare food without washing hands. Reviewed with manager. **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 3 trays cooked egg rolls, 2 pans cooked chicken and 10 pans cooked stuff chicken mushrooms (46-50F - Cooling), stored in walk in cooler from overnight with no additional preparation today as per manager. Ambient thermometer reading at 40F in disrepair. Inspector ambient thermometer reading at 46F. Walk in cooler door with gasket in disrepair and door showing insulation in disrepair. Stop sale issued. 2 pans of roast cooked pork butt (46-47F - Cooling)m stored in pan in make table reach in cooler on cook line and stored overnight with no additional prep as per manager. Huge pork butt still in tact and not cut for proper cooling. Stop sale issued **Warning**

High Priority - Spray hose at dish sink lower than flood rim of sink. At prep sink **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Multiple prep frozen raw chicken stored over frozen food wanton and krab mix in walk in Freezer **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over raw fish in walk in cooler on shelf **Repeat Violation** **Admin Complaint**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 2 pans of roast cooked pork butt (46-47F - Cooling)m stored in pan in make table reach in cooler on cook line and stored overnight with no additional prep as per manager. Huge pork butt still in tact and not cut for proper cooling. Stop sale issued **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting board stained **Repeat Violation**

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in employee restroom in kitchen blocked with multiple container

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/ Observed over 6 food handler employees working and no certified manager present in establishment. Manager Brad Huang arrive 20 minutes later into the inspection **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sushi hibachi station At employees restroom in kitchen area **Repeat Violation**

Intermediate - No soap provided at handwash sink. At employees restroom in kitchen area

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked egg rolls in walk in cooler not date marked. Manager stated prepared 2 days ago

Intermediate - Spray bottle containing toxic substance not labeled. Purple and orange spray bottle not labeled at ware washing area. Manager stated it's cleaner **Repeat Violation**

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Multiple fly sticky tape installed on ceiling hanging with approximately 50 dead flies throughout kitchen area and some over food preparation area. **Repeat Violation** **Warning**

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Card board on floor in walk in cooler and walk in Freezer soiled

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler Ambient thermometer reading at 40F in disrepair. Inspector ambient thermometer reading at 46F. Walk in cooler door with gasket in disrepair and door showing insulation in disrepair. **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employees open drink cups stored on prep tables in kitchen **Repeat Violation**

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee raw pan of prep fish stored over restaurant cooked foods on shelf in walk In cooler. Moved by manager. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees aprons stored on dry storage shelf next to food

Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees preparing food with no hair restraint. Manager provided hair nets **Corrective Action Taken**

Basic - Equipment in poor repair. Walk in cooler Ambient thermometer reading at 40F in disrepair. Inspector ambient thermometer reading at 46F. Walk in cooler door with gasket in disrepair and door showing insulation in disrepair.

Basic - Equipment or utensils not designed or constructed in a durable manner. Operator using non food grade drill to prepare food in bucket with spindle attached

Basic - Floor soiled/has accumulation of debris. Floor under cooking equipments and prep table soiled with food debris Floor in walk in cooler soiled **Repeat Violation**

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Multiple fly sticky tape installed on ceiling hanging with approximately 50 dead flies throughout kitchen area and some over food preparation area. **Repeat Violation** **Warning**

Basic - Food stored in a prohibited area. Fresh uncut whole watermelon stored in box inside employees restroom in kitchen area.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Multiple hood filters missing **Repeat Violation**

Basic - In-use wet wiping cloth/towel used under cutting board. Multiple towels stored under cutting boards **Repeat Violation**

Basic - Insect control device installed over food preparation area. Bag zapper installed next to clean cups on wall at wait station. Multiple fly sticky tape installed on ceiling hanging with approximately 50 dead flies throughout kitchen area and some over food preparation area. **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. At employees restroom in kitchen area. Provided operator with hand wash sign **Corrective Action Taken**

Basic - Open dumpster lid. In back parking lot area

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled with encrusted food debris

Basic - Stored food not covered. Multiple foods in walk in cooler not covered

Basic - Time/temperature control for safety food thawed in an improper manner. Case of raw chicken stored on kitchen floor thawing. Employee place in walk in cooler **Corrected On-Site**

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish in opened package over ready to eat potatoes in make line double clear door cooler. Beef on speed rack in walk in freezer stored over cooked wontons on speed rack. Manager properly stored all items. **Corrected On-Site** **Repeat Violation**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken on speed rack type trays sitting on kitchen preparation table 102F. Employee moved trays to walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink has splitter attached and there is no back-flow device installed AFTER the splitter on the non chemical side. **Repeat Violation** **Admin Complaint**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine interior door soiled with black residue accumulation. Cutting boards on preparation table soiled with heavy staining **Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen hand wash sink.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with yellow substance near hibachi area unlabeled

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no cover stored on shelf above preparation table on make line. Operator corrected **Corrected On-Site**

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Multiple sticky tapes with numerous dead flying insect accumulation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards have deep grooves with black marks where boards has become no longer easily cleanable. **Repeat Violation**

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink near sushi preparation area has slow draining basin

Basic - Single-service articles improperly stored. Full unopened case of single service tissue stored on floor in hallway near bathrooms in makeshift dry storage area

Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloths used under cutting boards being used to cut raw chicken. Discussed issues with use of absorbent cloth and food preparation and possible cross contamination scenarios. **Repeat Violation**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper in kitchen held in clear standing water 80F.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease accumulation present on hood system.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Several hood filters missing on make line hood system.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Sticky flying insect tape over preparation tables

Basic - Floor not cleaned when the least amount of food is exposed. Floors soiled with debris accumulation with concentration under equipment and at wall floor junctions. **Repeat Violation**

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs on flat next to make line 54F. Operator moved to cooler. **Corrective Action Taken**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Beef in flip top make line cooler overstocked in bin 49F at top of stack and 41F below the fill line. Discussed and manager moved overstocked product to another part of cooler. **Corrective Action Taken** **Repeat Violation**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink has splitter attached and there is no back-flow device installed AFTER the splitter on the non chemical side.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken on speed rack in walk in freezer over raw beef. Manager properly stored **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior doors of ice machines both have soiled interior doors. Cutting boards have staining.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in Mongolian BBQ area used as a dump sink with large amount of ice present in hand wash sink basin. Discussed

Basic - Stored food not covered. Multiple items in walk in cooler uncovered. Operator had items covered. **Corrected On-Site**

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink at bbq area and main kitchen have slow draining hand wash sinks.

Basic - Cutting board has cut marks and is no longer cleanable. Some cutting boards with deep black grooves and are no longer easily cleanable

Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloths used under cutting boards on preparation table. **Repeat Violation**

Basic - Floor not cleaned when the least amount of food is exposed. Floors throughout establishment soiled with concentration of debris at wall junctions and under equipment. **Repeat Violation**

Basic - Equipment in poor repair. Gaskets on small double door silver cooler near fry line has torn gaskets and door hangs at an odd angle

Hands Clean and Properly Washed

Employee Health Policies Present

Food Obtained from Approved Sources

Required Records Available; Shellstock Tags/Labels

Food and Non-Food Contact Surfaces Designed and Constructed

Proper Hot and Cold Holding Temperatures

Food Contact Surfaces Clean and Sanitized

Lighting Adequate; Required Shields in Place

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp held on table 64F. Operator stated items had been placed out to thaw and moved items to walk in cooler **Corrective Action Taken**

High Priority - Stop Sale issued due to adulteration of food product. Stop sale issued on one piece of ready to eat pie in direct contact with raw shrimp.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken on speed rack tray stored over raw shrimp on speed rack on right as you enter walk in freezer. Raw chicken stored on speed rack over raw beef in walk in freezer on left as you enter. **Repeat Violation** **Admin Complaint**

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken stored over cut cabbage in make line cooler Operator corrected Raw fish stored over ready to eat French fries in reach in cooler. Operator corrected **Corrected On-Site** **Repeat Violation**

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw shrimp in direct contact with ready to eat pie in reach in cooler. Operator discarded items **Corrected On-Site**

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license is expired as of June 1 2022. Operator showed where he had renewed in March of 2022. Operator placed call to Tallahassee and was on hold for 25+ minutes and operator was still on hold when inspector left. **Admin Complaint**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine wall and interior side of ice machine door soiled with black mold like substance. Cutting boards on preparation table soiled with debris accumulation and staining. **Repeat Violation**

Basic - Buildup of food debris/soil residue on equipment door handles. Multiple equipment door handles soiled with debris accumulation on topside and inside of handles where fingers touch the door to open **Repeat Violation**

Basic - Floor not cleaned when the least amount of food is exposed. Floors throughout establishment soiled with old food debris accumulation with concentration under equipment and at wall junctions

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Multiple instances of handled utensils stored in working bulk containers of spices with handles in direct contact with food product . Operator corrected **Corrected On-Site**

Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth used under cutting board on preparation table. Operator removed **Corrected On-Site** **Repeat Violation**

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Inside of walk in cooler door has large area of exposed insulation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink in main kitchen area slow draining **Repeat Violation**

Basic - Working containers of food removed from original container not identified by common name. Multiple Bulk spices stored outside walk in Cooler and in dry storage area with no labeling.