- Administrative complaint recommended
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[14-09-4]
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in kitchen used to chop meats and prepare food grooved and no longer cleanable, discussed with operator to repair or replace. **Warning**
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[13-03-4]
Employee with no hair restraint while engaging in food preparation. No employees with hair restraints in kitchen, discussed with operator. **Warning**
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[08B-38-4]
Food stored on floor. In kitchen multiple containers of food products such as oil and sauces, stored on floor, discussed with operator to remove products from floor. **Warning**
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[33-23-4]
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle stored on dirt/grass area behind store, discussed with operator. **Warning**
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[10-07-4]
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen rice scoop stored in 89F water, discussed with operator who removed scoops. **Corrected On-Site** **Warning**
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[23-03-4]
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At dish washing area drying racks soiled with accumulation of grease build up, discussed with operator to clean and sanitize. **Warning**
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[08B-12-5]
Stored food not covered. In back of kitchen container of corn starch with no cover, discussed with operator to cover product. **Warning**
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[06-01-5]
Time/temperature control for safety food thawed in an improper manner. In kitchen bucket of frozen shrimp in standing water on floor, discussed with operator who removed product from floor and place in three compartment sink with cold running water to thaw. **Corrective Action Taken** **Warning**
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[41-07-4]
Container of medicine improperly stored. In kitchen bottle of medication stored above single service plastic wrap, discussed with operator who removed product. **Corrected On-Site** **Warning**
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[03D-01-5]
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen at cook line cooked rice (119F - Cooling) at 2:10 since 12:00, In reach in cooler at Cook line cooked chicken (83F - Cooling) at 2:15 since 12:00, at this rate of cooling product never reached 70F within 2 hours, see stop sale. **Warning**
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[12A-16-4]
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Waitresses entering kitchen from customer dining area and without washing hands employees handling plates of customer foods, discussed with operator employees washed hands. **Corrected On-Site** **Warning**
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[12A-25-4]
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server wiped face and fixed hair and after without washing hands employee handled plate of customer food, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
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[12A-29-4]
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash bucket under cook line and without washing hands employee handled bag of frozen peas and carrots, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
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[01B-12-4]
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee removed grilled pork from cook top and dropped meat on floor after employee picked meat up from floor to place back on grill with tongs and after manager told employee to discard meat employee used tongs to get meat from reach in cooler, discussed with operator who educated employee see stop sale of pork. **Warning**
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[08B-27-4]
Food placed in soiled container/equipment. In walk in cooler egg rolls stored inside old card board box used for wonton shells, discussed with operator remove egg rolls from card board boxs. **Warning**
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[22-45-4]
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee used hand washing sink to rinse tongs off before placing on cook line, discussed with operator to wash and sanitize utensils, operator removed items. **Corrective Action Taken** **Warning**
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[22-12-5]
Metal stem-type thermometer soiled. Probe thermometer provided by operator soiled with accumulation of food and grease build up, discussed with operator to clean and sanitize. **Warning**
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[14-31-5]
Nonfood-grade bags used in direct contact with food. In walk in freezer thank you bags used in direct contact with cooked beef, discussed with operator to remove product from bags. **Warning**
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[08A-02-6]
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw chicken stored above chicken stock base and ice, discussed with operator to correct storage of products. **Warning**
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[01B-02-5]
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen at cook line cooked rice (119F - Cooling) at 2:10 since 12:00, at this rate of cooling product never reached 70F within 2 hours, see stop sale. In reach in cooler at Cook line cooked chicken (83F - Cooling) at 2:15 since 12:00, at this rate of cooling product never reached 70F within 2 hours, see stop sale. **Warning**
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[03F-02-5]
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. At cook line cut bok choy held on time is a public health control not time marked. Discussed with operator who time marked product. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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[29-42-4]
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Outdoor mop sink with water hose attached no vacuum breaker installed, discussed with operator to install vacuum breaker. **Warning**
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[41-27-4]
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) discussed with operator to correct to 50-100ppm. **Warning**
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[53B-05-5]
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Discussed with operator to renew training for all employees. **Warning**
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