Name: NAME VIET BISTRO MACHI
Address: 8150 N 49 ST, PINELLAS PARK, FL, 33781, US
Rating: 0

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On all cutting boards throughout establishment.
[14-31-5] Nonfood-grade bags used in direct contact with food.
[05-07-4] Food thermometer(s) not calibrated according to manufacturers specifications.

Disposition: Met Inspection Standards
[35B-01-4] Back door Exterior door has a gap at the threshold that opens to the outside.
[22-20-5] Both Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Near water canister
[08B-31-4] Food stored in undrained ice. Shrimp in cold holding deli cooler third from left
[10-08-5] Ice scoop handle in contact with ice.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Duck in bowl thawing on counter employee moved to walk in cooler.
[14-31-5] Nonfood-grade bags used in direct contact with food. Establishment using grocery bags for food storage inside ever single cold holding unit to store food.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Edd rolls Observed raw shrimp over spring rolls in reach in freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Avalon water hot water dispenser soiled Oven soiled
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Goat in walk in cooler. Not dated - put in freezer and then freezer.
[02C-02-5] During call back no date marks on all cooked food inside walk in cooler.

Disposition: Warning Issued
[35B-01-4] Back door Exterior door has a gap at the threshold that opens to the outside.
[22-20-5] Both Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Near water canister
[08B-31-4] Food stored in undrained ice. Shrimp in cold holding deli cooler third from left
[10-08-5] Ice scoop handle in contact with ice.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled
[33-16-4] Open dumpster lid.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[36-24-5] Small Hole in wall behind silver boba station near floor.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Duck in bowl thawing on counter employee moved to walk in cooler.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly.
[14-31-5] Nonfood-grade bags used in direct contact with food. Establishment using grocery bags for food storage inside ever single cold holding unit to store food.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Orthene in dry storage.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Edd rolls Observed raw shrimp over spring rolls in reach in freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Avalon water hot water dispenser soiled Oven soiled
[31A-09-4] Handwash sink not accessible for employee use at all times. Broom dust pan inside back. hand wash sink,
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Goat in walk in cooler. Not dated - put in freezer and then freezer.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork Monday - not date marked

Disposition: Emergency order recommended
[31A-09-4] Handwash sink not accessible for employee use at all times. Broom dust pan inside back. hand wash sink,
[35B-01-4] Back door Exterior door has a gap at the threshold that opens to the outside.
[22-20-5] Both Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[35A-03-4] Dead roaches on premises. 1 dead under table top burner storage. 2 dead roach under table with table top oven on floor at cook line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Near water canister
[08B-31-4] Food stored in undrained ice. Shrimp in cold holding deli cooler third from left
[10-08-5] Ice scoop handle in contact with ice.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled
[33-16-4] Open dumpster lid.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[36-24-5] Small Hole in wall behind silver boba station near floor.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Duck in bowl thawing on counter employee moved to walk in cooler.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm observed establishment is actively using dishwasher. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly.
[14-31-5] Nonfood-grade bags used in direct contact with food. Establishment using grocery bags for food storage inside ever single cold holding unit to store food.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Orthene in dry storage.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Edd rolls Observed raw shrimp over spring rolls in reach in freezer.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach under table with table top oven on floor at cook line.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 6 rodent droppings near ice machine on floor under clean dish rack.
[41-25-4] Tracking powder pesticide used inside establishment. Behind large white floor freezer near walk in cooler. Establishment open and operating Back wall dry storage near back door.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Avalon water hot water dispenser soiled Oven soiled
[53B-01-5] 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 books but no employee training certifications 2 cook 2 service
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Goat in walk in cooler. Not dated - put in freezer and then freezer.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork Monday - not date marked

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on table under water canister. Employee backpack on top of napkins for customers. Employee moved
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Smoothy
[14-11-5] Equipment in poor repair. Gaskets at cook live deli coolers both
[36-73-4] Floor soiled/has accumulation of debris. Walk in freezer
[08B-38-4] Bag of carrots on floor near two compartment sink.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cooks line used more than 24 hours ago spiked with debris.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler doors throughout kitchen.
[33-16-4] Open dumpster lid.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[41-07-4] Container of medicine improperly stored.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0 ppm Tried 3 X
[28-14-5] Evidence of mop/cleaning wastewater dumped onto ground. Observed gray water on ground in back
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed blender top inside soiled Cutting Boards
[31A-11-4] Handwash sink used for purposes other than handwashing. Thawing fish inside back hand wash sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark prepared noodles.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[35A-03-4] Dead roaches on premises. 1 dead roach on top of reach-in cooler against wall in cooks line. 1 dead roach on floor underneath shelf near reach-in cooler on cooks line. 2 dead roaches on floor near reach-in freezer near walk-in cooler. 2 dead roaches on top of microwave oven next to hand wash sink at kitchen entrance. 6 dead roaches on floor along wall behind ice machine in wait station area. 2 dead roaches on floor in dining room near tv.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee eating in food preparation area and walk-in cooler. Reviewed with manager.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on table under water canister. Employee backpack on top of napkins for customers. Employee moved
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Smoothy
[14-11-5] Equipment in poor repair. Gaskets at cook live deli coolers both
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Employee created a back door sweeper during inspection.
[36-73-4] Floor soiled/has accumulation of debris. Walk in freezer
[08B-31-4] Food stored in undrained ice. All items inside reach in cooler storage in undrained ice. Beef, shrimp, fish, pork. Employee removed water
[08B-38-4] Food stored on floor. Onion on floor near walk in cooler.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cooks line used more than 24 hours ago spiked with debris.
[51-18-6] No copy of latest inspection report available.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler doors throughout kitchen.
[33-16-4] Open dumpster lid.
[35B-05-4] Employee created a back door sweeper during inspection.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[08B-12-5] Stored food not covered. Beef inside walk in freezer, boba inside glass reach in cooler.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Fish
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Wiping cloths stored in detergent and chlorine mixed together.
[41-07-4] Container of medicine improperly stored.
[01B-01-4] Dented/rusted cans present. See stop sale. 10 can on dry storage bamboo shoots.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0 ppm
[12A-20-4] Employee washed hands with no soap. Cook rinse hand in three compartment sink do soap used
[28-14-5] Evidence of mop/cleaning wastewater dumped onto ground. Observed gray water on ground in back
[08B-27-4] Food placed in soiled container/equipment.
[35A-02-7] Live, small flying insects found 3 live flies in cooks line. 1 live fly landed on single-serve cup on drainbpard in warewashing area. 2 live flies in dry-storage area.
[14-31-5] Nonfood-grade bags used in direct contact with food. Multiple items stored inside walk in freezer.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. 2 1 25
[35A-09-4] Presence of insects, rodents, or other pests. 1 live Lizard in dry storage.
[08A-17-6] 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 beef stored on top of raw salmon. Employee moved
[35A-05-4] Roach activity present as evidenced by live roaches found. 8 live roaches in bbq oven on cooks line. 2 live roaches on floor underneath flat-top grill on cooks line. 1 live roach in gas stove oven on cooks line. 1 live roach on floor between prep table and reach-in cooler in kitchen. 1 live roach on floor underneath three-compartment sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler across from cook line. noodles (50F - Cold Holding); cut leafy greens (50F - Cold Holding); cut tomatoes (50F - Cold Holding) Owner moved On counter garlic in oil 80 degrees
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle next to bottle of vinegar
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Observed Verified current ownership and license and last inspection report. Discussed thermometer calibration, eight major allergens, big 6 restriction/exclusion sign but owner.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in three compartment sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed blender top inside soiled Cutting Boards
[31A-11-4] Handwash sink used for purposes other than handwashing. Thawing fish inside back hand wash sink.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food safety first 2 cooks 2 prep 2 serving Viewed 4 certificate
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark prepared noodles.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee eating in food preparation area and walk-in cooler. Reviewed with manager.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on table under water canister. Employee backpack on top of napkins for customers. Employee moved
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Smoothy
[14-11-5] Equipment in poor repair. Gaskets at cook live deli coolers both
[36-73-4] Floor soiled/has accumulation of debris. Walk in freezer
[08B-31-4] Food stored in undrained ice. All items inside reach in cooler storage in undrained ice. Beef, shrimp, fish, pork. Employee removed water
[08B-38-4] Food stored on floor. Onion on floor near walk in cooler.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cooks line used more than 24 hours ago spiked with debris.
[51-18-6] No copy of latest inspection report available.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler doors throughout kitchen.
[33-16-4] Open dumpster lid.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Fish
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Wiping cloths stored in detergent and chlorine mixed together.
[41-07-4] Container of medicine improperly stored.
[01B-01-4] Dented/rusted cans present. See stop sale. 10 can on dry storage bamboo shoots.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0 ppm
[12A-20-4] Employee washed hands with no soap. Cook rinse hand in three compartment sink do soap used
[28-14-5] Evidence of mop/cleaning wastewater dumped onto ground. Observed gray water on ground in back
[14-31-5] Nonfood-grade bags used in direct contact with food. Multiple items stored inside walk in freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler across from cook line. noodles (50F - Cold Holding); cut leafy greens (50F - Cold Holding); cut tomatoes (50F - Cold Holding) Owner moved On counter garlic in oil 80 degrees
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle next to bottle of vinegar
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Observed Verified current ownership and license and last inspection report. Discussed thermometer calibration, eight major allergens, big 6 restriction/exclusion sign but owner.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in three compartment sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed blender top inside soiled Cutting Boards
[31A-11-4] Handwash sink used for purposes other than handwashing. Thawing fish inside back hand wash sink.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark prepared noodles.

Disposition: Emergency order recommended
[14-11-5] Equipment in poor repair. Gaskets at cook live deli coolers both
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris. Walk in freezer
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Smoothy
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[35A-03-4] Dead roaches on premises. 1 dead roach on top of reach-in cooler against wall in cooks line. 1 dead roach on floor underneath shelf near reach-in cooler on cooks line. 2 dead roaches on floor near reach-in freezer near walk-in cooler. 2 dead roaches on top of microwave oven next to hand wash sink at kitchen entrance. 6 dead roaches on floor along wall behind ice machine in wait station area. 2 dead roaches on floor in dining room near tv.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee eating in food preparation area and walk-in cooler. Reviewed with manager.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on table under water canister. Employee backpack on top of napkins for customers. Employee moved
[08B-31-4] Food stored in undrained ice. All items inside reach in cooler storage in undrained ice. Beef, shrimp, fish, pork. Employee removed water
[08B-38-4] Food stored on floor. Onion on floor near walk in cooler.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cooks line used more than 24 hours ago spiked with debris.
[51-18-6] No copy of latest inspection report available.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler doors throughout kitchen.
[33-16-4] Open dumpster lid.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[08B-12-5] Stored food not covered. Beef inside walk in freezer, boba inside glass reach in cooler.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Fish
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Wiping cloths stored in detergent and chlorine mixed together.
[41-07-4] Container of medicine improperly stored.
[01B-01-4] Dented/rusted cans present. See stop sale. 10 can on dry storage bamboo shoots.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0 ppm
[12A-20-4] Employee washed hands with no soap. Cook rinse hand in three compartment sink do soap used
[28-14-5] Evidence of mop/cleaning wastewater dumped onto ground. Observed gray water on ground in back
[08B-27-4] Food placed in soiled container/equipment.
[35A-02-7] Live, small flying insects found 3 live flies in cooks line. 1 live fly landed on single-serve cup on drainbpard in warewashing area. 2 live flies in dry-storage area.
[14-31-5] Nonfood-grade bags used in direct contact with food. Multiple items stored inside walk in freezer.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. 2 1 25
[35A-09-4] Presence of insects, rodents, or other pests. 1 live Lizard in dry storage.
[08A-17-6] 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 beef stored on top of raw salmon. Employee moved
[35A-05-4] Roach activity present as evidenced by live roaches found. 8 live roaches in bbq oven on cooks line. 2 live roaches on floor underneath flat-top grill on cooks line. 1 live roach in gas stove oven on cooks line. 1 live roach on floor between prep table and reach-in cooler in kitchen. 1 live roach on floor underneath three-compartment sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler across from cook line. noodles (50F - Cold Holding); cut leafy greens (50F - Cold Holding); cut tomatoes (50F - Cold Holding) Owner moved On counter garlic in oil 80 degrees
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle next to bottle of vinegar
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Observed Verified current ownership and license and last inspection report. Discussed thermometer calibration, eight major allergens, big 6 restriction/exclusion sign but owner.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in three compartment sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed blender top inside soiled Cutting Boards
[31A-11-4] Handwash sink used for purposes other than handwashing. Thawing fish inside back hand wash sink.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food safety first 2 cooks 2 prep 2 serving Viewed 4 certificate
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark prepared noodles.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with mold like substance in server wait station. Ice machine next to 2 door display cooler in server wait station heavily soiled with mold like substance and lime scale build up.
[16-03-4] Accumulation of debris inside warewashing machine. Heavily build up of limes ale and food debris.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Soiled with food debris and roach excrement.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Heavy buildup of food debris throughout the kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed. License displayed expired on 2/1/2019.
[12B-14-4] Employee beverage container in ice machine/ice bin. Container of sliced lemons stored in ice machine in server wait station.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Stored in between crack of shelving in server wait station.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave, stove oven, counter top oven toaster interior soiled with food debris.
[51-13-4] No Heimlich maneuver/choking sign posted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in deli coolers heavily soiled with food debris and mold like substance.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water stored in 2 door display cooler in server wait station.
[08B-12-5] Stored food not covered. Stored tofu inside walk in cooler not covered.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dishwasher machine testing at 0 PPM.
[08B-27-4] Food placed in soiled container/equipment. Rice stored in soiled trash bins in dry storage shelves.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Cutter backyard big control spray, Raid ant and roach spray stored on rack with clean utensils and single service lids.
[08A-17-6] 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. Frozen raw beef out of commercial package stored on top of frozen raw chicken out of commercial package in reach in freezer chest near walk in cooler.
[35A-05-4] 1 live roaches in hole under shelving above three compartment sink sink. 1 live roaches inside/under wok station.
[35A-04-4] 1 rodent dropping on wood crates storing white single freezer next to 2 compartment sink in dry storage area. 1 rodent dropping on wooden structure storing air conditioning unit next to single door freezer across from dry storage racks.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. @ 10:37am Items in reach in deli cooler across from grill: squid (50F - Cold Holding); raw pork (51F - Cold Holding); beef meatballs (51F - Cold Holding); cooked beef (48F - Cold Holding); cooked pork (48F - Cold Holding) Operator iced all items to bring down the temperature. Inspector re-temped items @ 12pm: squid (37F - Cold Holding); raw pork (39F - Cold Holding); beef meatballs (38F - Cold Holding); cooked beef (40F - Cold Holding); cooked pork (40F - Cold Holding) Items were brought down to 41 degrees or below.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket testing at 200+ PPM.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Multiple gallons of milk and half gallon cartoon of half and half not date marked stored in 2 door display cooler in server wait station.
[11-27-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in deli coolers heavily stained. Slicer on prep table soiled with food debris.
[02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Menu items: #11 cured beef, #74 rare beef , #92 cured beef
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. White rice, cooked pork, cooked meatballs, cooked beef, cooked fish prepared on site not date marked inside walk in cooler not date marked.
[41-04-4] Toxic substance/chemical on premise that is not required for the operation of establishment. Unlabeled purple chemical spray bottle stored on table near kitchen entrance door.

Disposition: Warning Issued
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave, stove oven, counter top oven toaster interior soiled with food debris.
[51-13-4] No Heimlich maneuver/choking sign posted.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with mold like substance in server wait station. Ice machine next to 2 door display cooler in server wait station heavily soiled with mold like substance and lime scale build up.
[16-03-4] Accumulation of debris inside warewashing machine. Heavily build up of limes ale and food debris.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Soiled with food debris and roach excrement.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Heavy buildup of food debris throughout the kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed. License displayed expired on 2/1/2019.
[12B-14-4] Employee beverage container in ice machine/ice bin. Container of sliced lemons stored in ice machine in server wait station.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Stored in between crack of shelving in server wait station.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in deli coolers heavily soiled with food debris and mold like substance.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water stored in 2 door display cooler in server wait station.
[08B-12-5] Stored food not covered. Stored tofu inside walk in cooler not covered.
[08B-27-4] Food placed in soiled container/equipment. Rice stored in soiled trash bins in dry storage shelves.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Cutter backyard big control spray, Raid ant and roach spray stored on rack with clean utensils and single service lids.
[08A-17-6] 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. Frozen raw beef out of commercial package stored on top of frozen raw chicken out of commercial package in reach in freezer chest near walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. @ 10:37am Items in reach in deli cooler across from grill: squid (50F - Cold Holding); raw pork (51F - Cold Holding); beef meatballs (51F - Cold Holding); cooked beef (48F - Cold Holding); cooked pork (48F - Cold Holding) Operator iced all items to bring down the temperature. Inspector re-temped items @ 12pm: squid (37F - Cold Holding); raw pork (39F - Cold Holding); beef meatballs (38F - Cold Holding); cooked beef (40F - Cold Holding); cooked pork (40F - Cold Holding) Items were brought down to 41 degrees or below.
[41-27-4] Chlorine Sanitizer bucket testing at 200 PPM during callback inspection.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Multiple gallons of milk and half gallon cartoon of half and half not date marked stored in 2 door display cooler in server wait station.
[11-27-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in deli coolers heavily stained. Slicer on prep table soiled with food debris.
[02B-04-5] 60 day callback will be conducted for Raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient on menu.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. White rice, cooked pork, cooked meatballs, cooked beef, cooked fish prepared on site not date marked inside walk in cooler not date marked.
[41-04-4] Toxic substance/chemical on premise that is not required for the operation of establishment. Unlabeled purple chemical spray bottle stored on table near kitchen entrance door.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with mold like substance in server wait station. Ice machine next to 2 door display cooler in server wait station heavily soiled with mold like substance and lime scale build up.
[16-03-4] Accumulation of debris inside warewashing machine. Heavily build up of limes ale and food debris.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Soiled with food debris and roach excrement.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Heavy buildup of food debris throughout the kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed. License displayed expired on 2/1/2019.
[12B-14-4] Employee beverage container in ice machine/ice bin. Container of sliced lemons stored in ice machine in server wait station.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Stored in between crack of shelving in server wait station.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave, stove oven, counter top oven toaster interior soiled with food debris.
[51-13-4] No Heimlich maneuver/choking sign posted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in deli coolers heavily soiled with food debris and mold like substance.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water stored in 2 door display cooler in server wait station.
[08B-12-5] Stored food not covered. Stored tofu inside walk in cooler not covered.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dishwasher machine testing at 0 PPM.
[08B-27-4] Food placed in soiled container/equipment. Rice stored in soiled trash bins in dry storage shelves.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Cutter backyard big control spray, Raid ant and roach spray stored on rack with clean utensils and single service lids.
[08A-17-6] 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. Frozen raw beef out of commercial package stored on top of frozen raw chicken out of commercial package in reach in freezer chest near walk in cooler.
[35A-05-4] 3 live roaches in hole under shelving above three compartment sink sink. 4 live roaches inside/under wok station. 2 live roach inside tall single door cast iron oven next to grill on cook line.
[35A-04-4] 1 rodent dropping on wood crates storing white single freezer next to 2 compartment sink in dry storage area. 1 rodent dropping on wooden structure storing air conditioning unit next to single door freezer across from dry storage racks.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. @ 10:37am Items in reach in deli cooler across from grill: squid (50F - Cold Holding); raw pork (51F - Cold Holding); beef meatballs (51F - Cold Holding); cooked beef (48F - Cold Holding); cooked pork (48F - Cold Holding) Operator iced all items to bring down the temperature. Inspector re-temped items @ 12pm: squid (37F - Cold Holding); raw pork (39F - Cold Holding); beef meatballs (38F - Cold Holding); cooked beef (40F - Cold Holding); cooked pork (40F - Cold Holding) Items were brought down to 41 degrees or below.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket testing at 200+ PPM.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Multiple gallons of milk and half gallon cartoon of half and half not date marked stored in 2 door display cooler in server wait station.
[11-27-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in deli coolers heavily stained. Slicer on prep table soiled with food debris.
[02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Menu items: #11 cured beef, #74 rare beef , #92 cured beef
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in server wait station.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. White rice, cooked pork, cooked meatballs, cooked beef, cooked fish prepared on site not date marked inside walk in cooler not date marked.
[41-04-4] Toxic substance/chemical on premise that is not required for the operation of establishment. Unlabeled purple chemical spray bottle stored on table near kitchen entrance door.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with mold like substance in server wait station. Ice machine next to 2 door display cooler in server wait station heavily soiled with mold like substance and lime scale build up.
[16-03-4] Accumulation of debris inside warewashing machine. Heavily build up of limes ale and food debris.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Soiled with food debris and roach excrement.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Heavy buildup of food debris throughout the kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed. License displayed expired on 2/1/2019.
[35A-03-4] Dead roaches on premises. 2 dead roaches on sides of counter storing register in dinning room area.
[12B-14-4] Employee beverage container in ice machine/ice bin. Container of sliced lemons stored in ice machine in server wait station.
[12B-12-5] 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. Employee drink stored on rack storing spices.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Stored in between crack of shelving in server wait station.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave, stove oven, counter top oven toaster interior soiled with food debris.
[51-13-4] No Heimlich maneuver/choking sign posted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in deli coolers heavily soiled with food debris and mold like substance.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water stored in 2 door display cooler in server wait station.
[08B-12-5] Stored food not covered. Stored tofu inside walk in cooler not covered.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dishwasher machine testing at 0 PPM.
[08B-27-4] Food placed in soiled container/equipment. Rice stored in soiled trash bins in dry storage shelves.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Cutter backyard big control spray, Raid ant and roach spray stored on rack with clean utensils and single service lids.
[08A-17-6] 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. Frozen raw beef out of commercial package stored on top of frozen raw chicken out of commercial package in reach in freezer chest near walk in cooler.
[35A-05-4] Roach activity present as evidenced by live roaches found. 3 live roaches in shelving above above three compartment sink.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 15 rodent droppings on dry storage shelves with food to be served to the public. 1 rodent droppings under ice machine in server wait station. 2 rodent droppings under table storing filter water dispenser and boba sealing machine in server wait station. 1 rodent dropping on behind cart storing meat grinder next to ice machine in server wait station.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. @ 10:37am Items in reach in deli cooler across from grill: squid (50F - Cold Holding); raw pork (51F - Cold Holding); beef meatballs (51F - Cold Holding); cooked beef (48F - Cold Holding); cooked pork (48F - Cold Holding) Operator iced all items to bring down the temperature. Inspector re-temped items @ 12pm: squid (37F - Cold Holding); raw pork (39F - Cold Holding); beef meatballs (38F - Cold Holding); cooked beef (40F - Cold Holding); cooked pork (40F - Cold Holding) Items were brought down to 41 degrees or below.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket testing at 200+ PPM.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Multiple gallons of milk and half gallon cartoon of half and half not date marked stored in 2 door display cooler in server wait station.
[11-27-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in deli coolers heavily stained. Slicer on prep table soiled with food debris.
[02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Menu items: #11 cured beef, #74 rare beef , #92 cured beef
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in server wait station.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for servers. Observed employee training for Nga Tran, Phu Tran, Tran Chinh. Inspector discussed with operator and all employees must have employee food training within 60 days of employment.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. White rice, cooked pork, cooked meatballs, cooked beef, cooked fish prepared on site not date marked inside walk in cooler not date marked.
[41-04-4] Toxic substance/chemical on premise that is not required for the operation of establishment. Unlabeled purple chemical spray bottle stored on table near kitchen entrance door.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine in server wait station heavily soiled with mold like substance.
[50-09-4] Current Hotel and Restaurant license not displayed. Expired on 2/1/2019.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -Grooved cutting boards on reach in deli coolers.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored with clean dishes and food on rack next to reach in deli cooler on cook line. -Employee cigarettes on rack near dish machine.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave interior soiled with food debris in server wait station.
[51-13-4] No Heimlich maneuver/choking sign posted.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above buss tub of cooked rice in walk in cooler.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. -Dry wiping towel on top of mint.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee used single service gloves to open walk in cooler door to and returned back to the cook line and continued engaging in food preparation with changing their gloves.
[11-27-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Stained cutting boards on reach in deli coolers.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food prepared onsite not date marked throughout all freezers, reach in deli coolers and walk in cooler and freezer.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine in server wait station heavily soiled with mold like substance.
[50-09-4] Current Hotel and Restaurant license not displayed. Expired on 2/1/2019.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -Grooved cutting boards on reach in deli coolers.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored with clean dishes and food on rack next to reach in deli cooler on cook line. -Employee cigarettes on rack near dish machine.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-24-5] Hole in ceiling tiles in corner of dry storage, dinning room area, and kitchen area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave interior soiled with food debris in server wait station.
[51-13-4] No Heimlich maneuver/choking sign posted.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above buss tub of cooked rice in walk in cooler.
[29-11-4] Water leaking from pipe and/or faucet/handle. -Leaking pipe under hand sink across from cook line.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Dish machine chlorine sanitizer testing at 0 PPM.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -Observed employee touched cigarettes stored on rack near dish machine and returned to cook line to handle utensils and continued engaging in cooking without washing their hands.
[35A-02-6] 2 dead roaches under benches in dining room. 1 dead roach on floor next to stand with artificial plant near benches in dining room. 1 dead roach on floor behind speaker stage next to stage in dining room. 1 dead roach on stainless steel table storing Hamilton beach toaster oven on cook line. 1 dead roach under microwave store on double door reach in cooler next to kitchen door. 1 live roach on wall behind water heater near three compartment sink. 1 live fly on window seal in dining room.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. -Dry wiping towel on top of mint.
[35A-04-4] 2 rodent droppings under benches in dining room. 6 rodent dropping
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee used single service gloves to open walk in cooler door to and returned back to the cook line and continued engaging in food preparation with changing their gloves.
[11-27-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Stained cutting boards on reach in deli coolers.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food prepared onsite not date marked throughout all freezers, reach in deli coolers and walk in cooler and freezer.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine in server wait station heavily soiled with mold like substance.
[50-09-4] Current Hotel and Restaurant license not displayed. Expired on 2/1/2019.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -Grooved cutting boards on reach in deli coolers.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored with clean dishes and food on rack next to reach in deli cooler on cook line. -Employee cigarettes on rack near dish machine.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-24-5] Hole in ceiling tiles in corner of dry storage, dinning room area, and kitchen area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave interior soiled with food debris in server wait station.
[51-13-4] No Heimlich maneuver/choking sign posted.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above buss tub of cooked rice in walk in cooler.
[29-11-4] Water leaking from pipe and/or faucet/handle. -Leaking pipe under hand sink across from cook line.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Dish machine chlorine sanitizer testing at 0 PPM.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -Observed employee touched cigarettes stored on rack near dish machine and returned to cook line to handle utensils and continued engaging in cooking without washing their hands.
[35A-02-6] 1 live fly landing on artificial flowers on dinning room table. 1 dead roach under ice machine in server wait station. 1 dead roach on floor under fire extinguisher on kitchen cook line near microwave.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. -Dry wiping towel on top of mint.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. -License expired on 2/1/3024.
[35A-04-4] 1 rodent under benches in dining room 1 rodent dropping on wooden
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee used single service gloves to open walk in cooler door to and returned back to the cook line and continued engaging in food preparation with changing their gloves.
[11-27-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Stained cutting boards on reach in deli coolers.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food prepared onsite not date marked throughout all freezers, reach in deli coolers and walk in cooler and freezer.

Disposition: Emergency order recommended
[35A-04-4] 8 rodent droppings behind ice machine next to double door display f
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee used single service gloves to open walk in cooler door to and returned back to the cook line and continued engaging in food preparation with changing their gloves.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine in server wait station heavily soiled with mold like substance.
[50-09-4] Current Hotel and Restaurant license not displayed. Expired on 2/1/2019.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -Grooved cutting boards on reach in deli coolers.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored with clean dishes and food on rack next to reach in deli cooler on cook line. -Employee cigarettes on rack near dish machine.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-24-5] Hole in ceiling tiles in corner of dry storage, dinning room area, and kitchen area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave interior soiled with food debris in server wait station.
[51-13-4] No Heimlich maneuver/choking sign posted.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above buss tub of cooked rice in walk in cooler.
[29-11-4] Water leaking from pipe and/or faucet/handle. -Leaking pipe under hand sink across from cook line.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Dish machine chlorine sanitizer testing at 0 PPM.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -Observed employee touched cigarettes stored on rack near dish machine and returned to cook line to handle utensils and continued engaging in cooking without washing their hands.
[35A-02-6] 1 live fly observed landing on dry storage racks with food to be served to the public. 2 live flies landing on preparation table in kitchen area. 1 live fly landing on slicer in kitchen area.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. -Dry wiping towel on top of mint.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. -License expired on 2/1/3024.
[11-27-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Stained cutting boards on reach in deli coolers.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food prepared onsite not date marked throughout all freezers, reach in deli coolers and walk in cooler and freezer.

Disposition: Emergency order recommended
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. -License expired on 2/1/3024.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine in server wait station heavily soiled with mold like substance.
[50-09-4] Current Hotel and Restaurant license not displayed. Expired on 2/1/2019.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -Grooved cutting boards on reach in deli coolers.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored with clean dishes and food on rack next to reach in deli cooler on cook line. -Employee cigarettes on rack near dish machine.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-24-5] Hole in ceiling tiles in corner of dry storage, dinning room area, and kitchen area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave interior soiled with food debris in server wait station.
[51-13-4] No Heimlich maneuver/choking sign posted.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above buss tub of cooked rice in walk in cooler.
[29-11-4] Water leaking from pipe and/or faucet/handle. -Leaking pipe under hand sink across from cook line.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Dish machine chlorine sanitizer testing at 0 PPM.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -Observed employee touched cigarettes stored on rack near dish machine and returned to cook line to handle utensils and continued engaging in cooking without washing their hands.
[35A-02-6] Approximately 10 flies coming from buss tubs in dinning room area 2 live flies landing on dinning room window seal 4 dead flies on dinning room floor near tables 1 live roach under dinning room benches 6 dead flies on floor in walk in cooler 3 dead flies on rack walk in cooler 1 live roach in mens bathroom 1 live roach coming from under stage floor curtains 1 dead roach under dinning room table
[14-86-1] Non-food grade paper/paper towel used as liner for food container. -Dry wiping towel on top of mint.
[35A-04-4] 4 rodent droppings on wooden stands near front door 2 rodent droppings on floor under dinning room tables 6 rodent droppings under dinning room table in corner near benches 5 rodent droppings behind portable air conditioner unit in dinning room 1 rodent droppings behind plant in dinning room 2 rodent droppings on floor on side of stage in dinning room 16 rodent droppings on cove molding in dinning room next to exit door 2 rodent droppings on side of cash register counter 5 dead roaches under ice machine 1 rodent droppings under ice machine 4 rodent droppings under dry storage racks 4 rodent droppings near back kitchen door 12 rodent droppings near walk in door
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee used single service gloves to open walk in cooler door to and returned back to the cook line and continued engaging in food preparation with changing their gloves.
[11-27-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Stained cutting boards on reach in deli coolers.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food prepared onsite not date marked throughout all freezers, reach in deli coolers and walk in cooler and freezer.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine in server wait station heavily soiled with mold like substance.
[50-09-4] Current Hotel and Restaurant license not displayed. Expired on 2/1/2019.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -Grooved cutting boards on reach in deli coolers.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored with clean dishes and food on rack next to reach in deli cooler on cook line. -Employee cigarettes on rack near dish machine.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-24-5] Hole in ceiling tiles in corner of dry storage, dinning room area, and kitchen area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave interior soiled with food debris in server wait station.
[51-13-4] No Heimlich maneuver/choking sign posted.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above buss tub of cooked rice in walk in cooler.
[29-11-4] Water leaking from pipe and/or faucet/handle. -Leaking pipe under hand sink across from cook line.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Dish machine chlorine sanitizer testing at 0 PPM.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -Observed employee touched cigarettes stored on rack near dish machine and returned to cook line to handle utensils and continued engaging in cooking without washing their hands.
[35A-02-6] Approximately 10 flies coming from buss tubs in dinning room area 2 live flies landing on dinning room window seal 4 dead flies on dinning room floor near tables 1 live roach under dinning room benches 6 dead flies on floor in walk in cooler 3 dead flies on rack walk in cooler 1 live roach in mens bathroom 1 live roach coming from under stage floor curtains 1 dead roach under dinning room table
[14-86-1] Non-food grade paper/paper towel used as liner for food container. -Dry wiping towel on top of mint.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. -License expired on 2/1/3024.
[35A-04-4] 4 rodent droppings on wooden stands near front door 2 rodent droppings on floor under dinning room tables 6 rodent droppings under dinning room table in corner near benches 5 rodent droppings behind portable air conditioner unit in dinning room 1 rodent droppings behind plant in dinning room 2 rodent droppings on floor on side of stage in dinning room 16 rodent droppings on cove molding in dinning room next to exit door 2 rodent droppings on side of cash register counter 5 dead roaches under ice machine 1 rodent droppings under ice machine 4 rodent droppings under dry storage racks 4 rodent droppings near back kitchen door 12 rodent droppings near walk in door
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee used single service gloves to open walk in cooler door to and returned back to the cook line and continued engaging in food preparation with changing their gloves.
[11-27-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Stained cutting boards on reach in deli coolers.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food prepared onsite not date marked throughout all freezers, reach in deli coolers and walk in cooler and freezer.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine in server wait station heavily soiled with mold like substance.
[50-09-4] Current Hotel and Restaurant license not displayed. Expired on 2/1/2019.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -Grooved cutting boards on reach in deli coolers.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored with clean dishes and food on rack next to reach in deli cooler on cook line. -Employee cigarettes on rack near dish machine.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-24-5] Hole in or other damage to wall. -Hole in the wall behind ice machine.
[10-08-5] Ice scoop handle in contact with ice. -Bowl of lemons stored in ice machine at server wait station.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave interior soiled with food debris in server wait station.
[51-13-4] No Heimlich maneuver/choking sign posted.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above buss tub of cooked rice in walk in cooler.
[29-11-4] Water leaking from pipe and/or faucet/handle. -Leaking pipe under hand sink across from cook line.
[01B-01-4] 1 dented 6Lb. 8oz can of Bamboo Shoot Slices stoped sale on 8/7/24 was still inside location to be used. Confirmed today can was discarded.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Dish machine chlorine sanitizer testing at 0 PPM.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -Observed employee touched cigarettes stored on rack near dish machine and returned to cook line to handle utensils and continued engaging in cooking without washing their hands.
[35A-02-6] 2 live fly in server wait station.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. -Dry wiping towel on top of mint.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. -License expired on 2/1/3024.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. -Can of wasp and hornet killer stored on the floor between equipment storing clean dishes and boxes of single service utensils across from kitchen door entrance.
[35A-04-4] 4 rodent droppings behind menu stand in dining room area. 3 rodent droppings on the side of stand alone freezer in kitchen area. 2 rodent droppings on the floor near stage in dinning area. Approximately 100 + rodent droppings under the booth and benches in dinning room.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee used single service gloves to open walk in cooler door to and returned back to the cook line and continued engaging in food preparation with changing their gloves.
[11-27-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Stained cutting boards on reach in deli coolers.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food prepared onsite not date marked throughout all freezers, reach in deli coolers and walk in cooler and freezer.

Disposition: Emergency order recommended
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. -Can of wasp and hornet killer stored on the floor between equipment storing clean dishes and boxes of single service utensils across from kitchen door entrance.
[10-08-5] Ice scoop handle in contact with ice. -Bowl of lemons stored in ice machine at server wait station.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine in server wait station heavily soiled with mold like substance.
[50-09-4] Current Hotel and Restaurant license not displayed. Expired on 2/1/2019.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -Grooved cutting boards on reach in deli coolers.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored with clean dishes and food on rack next to reach in deli cooler on cook line. -Employee cigarettes on rack near dish machine.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-24-5] Hole in or other damage to wall. -Hole in the wall behind ice machine.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave interior soiled with food debris in server wait station.
[51-13-4] No Heimlich maneuver/choking sign posted.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above buss tub of cooked rice in walk in cooler.
[29-11-4] Water leaking from pipe and/or faucet/handle. -Leaking pipe under hand sink across from cook line.
[01B-01-4] 1 dented 6Lb. 8oz can of Bamboo Shoot Slices stoped sale on 8/7/24 was still inside location to be used. Confirmed today can was discarded.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Dish machine chlorine sanitizer testing at 0 PPM.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -Observed employee touched cigarettes stored on rack near dish machine and returned to cook line to handle utensils and continued engaging in cooking without washing their hands.
[35A-02-6] 2 live fly in server wait station.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. -Dry wiping towel on top of mint.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. -License expired on 2/1/3024.
[35A-04-4] 4 rodent droppings behind menu stand in dining room area. 3 rodent droppings on the side of stand alone freezer in kitchen area. 2 rodent droppings on the floor near stage in dinning area. Approximately 100 + rodent droppings under the booth and benches in dinning room.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee used single service gloves to open walk in cooler door to and returned back to the cook line and continued engaging in food preparation with changing their gloves.
[11-27-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Stained cutting boards on reach in deli coolers.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food prepared onsite not date marked throughout all freezers, reach in deli coolers and walk in cooler and freezer.

Disposition: Emergency order recommended
[51-18-6] No copy of latest inspection report available.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine in server wait station heavily soiled with mold like substance.
[50-09-4] Current Hotel and Restaurant license not displayed. Expired on 2/1/2019.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -Grooved cutting boards on reach in deli coolers.
[35A-03-4] Dead roaches on premises. -1 dead roach on top of microwave near next to hand sink across from cook line. -1 dead roach under three compartment sink. -4 dead roaches under ice machine in server wait station area next to kitchen door.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored with clean dishes and food on rack next to reach in deli cooler on cook line. -Employee cigarettes on rack near dish machine.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-31-4] Food stored in undrained ice. Shrimp, cooked chicken, squid, and multiple other food items in containers with melted undrained ice inside reach in deli cooler throughout the cook line.
[08B-38-4] Food stored on floor. -Buckets of sauce on floor.
[36-24-5] Hole in or other damage to wall. -Hole in the wall behind ice machine.
[10-08-5] Ice scoop handle in contact with ice. -Bowl of lemons stored in ice machine at server wait station.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave interior soiled with food debris in server wait station.
[51-13-4] No Heimlich maneuver/choking sign posted.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. -Opened soda can stored inside stand alone freezer next to walk in cooler door.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above buss tub of cooked rice in walk in cooler.
[29-11-4] Water leaking from pipe and/or faucet/handle. -Leaking pipe under hand sink across from cook line.
[01B-01-4] Dented/rusted cans present. See stop sale. 3 dented 46 FL Oz Pineapple Juice. 1 dented 6Lb. 8oz can of Bamboo Shoot Slices.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Dish machine chlorine sanitizer testing at 0 PPM.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -Observed employee touched cigarettes stored on rack near dish machine and returned to cook line to handle utensils and continued engaging in cooking without washing their hands.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 live flies in kitchen area landing on food contact surfaces. -1 live fly landing on clean dishes stored on rack next to cook line. -Approximately 4 live flies landing on soiled dishes at dish machine area.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. -Dry wiping towel on top of mint.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. -License expired on 2/1/3024.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. -Can of wasp and hornet killer stored on the floor between equipment storing clean dishes and boxes of single service utensils across from kitchen door entrance.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw beef stored on top of container of washed celery inside reach in deli cooler.
[35A-23-4] Roach excrement and/or droppings present. -Excessive amount of roach excrement on top of soap dispenser at hand sink across from cook line.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Approximately: -8 road at dropping behind microwave next to hand sink on cook line. -2 rodent droppings on containers storing food on rack across hand sink. -2 rodent droppings on wooden crates with single door freezers in dry storage area. -10+ rodent droppings under single door freezer to the left in dry storage area. -10+ rodent droppings under single door freezer to the right in dry storage area. -100+ rodent droppings throughout dry storage racks with food to be sold to the public. -50+ rodent droppings under dry storage racks with food to be sold to the public. -20+ rodent droppings under unused meat grinder stored on wooden crate next to stand alone freezers in dry storage area. -7 rodent droppings behind stand with speakers in dining room area. -15+ rodent droppings behind ice machine in server wait station. -25+ rodent droppings on the side of ice machine next to Turbo air double door display fridge storing boba items.
[41-23-4] Rodent bait not contained in a covered, tamper-resistant bait station. -Trays with rodent bait under double door cooler next to hand sink on cook line, under dish machine, under creates storing single door freezer in dry storage area, under dry storage rack in back kitchen area.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee used single service gloves to open walk in cooler door to and returned back to the cook line and continued engaging in food preparation with changing their gloves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic and oil (90F - Cold Holding) sitting on rack on cook line. Operator moved item into freezer.
[11-27-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Stained cutting boards on reach in deli coolers.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food prepared onsite not date marked throughout all freezers, reach in deli coolers and walk in cooler and freezer.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of Ice machine soiled with mold-like substance in front area.
[50-09-4] Current Hotel and Restaurant license not displayed. License posted expired 2/1/2019.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on rack near reach in cooler on cook line.
[08B-38-4] Food stored on floor. 5 gallon buckets storing food on the floor in walk in cooler and freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle on cook line. Operator moved tongs.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 67 F water near rice cookers. Operator replenished utensils in container without water.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave ceiling interior soiled with food debris.
[51-13-4] No Heimlich maneuver/choking sign posted.
[51-18-6] No copy of latest inspection report available.
[33-16-4] Open dumpster lid.
[10-08-5] in contact with ice. Bowl of sliced lemons stored on top of ice inside ice machine. Operator moved bowl.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer not at 0 PPM.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee set up three compartment sink and went back to cooking pork on the cook line without washing hands and changing gloves.
[14-31-5] Nonfood-grade bags used in direct contact with food. Multiple food items stored in nonfood-grade bags inside walk in freezer.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Food being stored in nonfood-grade containers in storage area.
[08A-17-6] 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 salmon stored next to cooked beef balls in reach in freezer. Discussed with operator safe food storage procedures.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened milk inside reach in cooler in front area not date marked.
[11-27-4] 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.
[31A-09-4] Handwash sink not accessible for employee use at all times. Dish scrubs inside hand wash sink near cook line. Operator moved items out of sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine sanitizer test kit.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items throughout reach in coolers, stand alone reach in freezers, and walk-in cooler and freezer not date marked.

Disposition: Emergency order recommended
[14-05-4] Cardboard used to line food-contact shelves. Cooks line food storage shelves
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-01-4] Employee eating while preparing food. Employee eating on kitchen line with gloves on.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above three compartment sink.
[14-11-5] Equipment in poor repair. Reach in freezer lid is broken and not closing properly. Gaskets torn.
[08B-38-4] Food being stored inside walk in cooler during callback inspection.
[10-20-4] Tongs are being stored on oven handle during time of callback inspection.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris.
[38-01-4] Light shield damaged/in disrepair. Above prep are near cooks line
[33-16-4] Open dumpster lid.
[25-32-4] Reuse of single-service or single-use articles. Soy sauce buckets are being re used for food storage throughout kitchen
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[02D-01-5] Multiple containers not labeled in the dry storage area at time of callback inspection.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changing from multiple tasks handling different raw meats without changing his gloves or washing his hands. Employee that was eating with gloves on, went straight to making food with using the same gloves that he was eating with. Employee talking on phone with gloves on, then went to handling food on kitchen line.
[08B-27-4] Rice stored in soiled containers near back storage area during callback inspection.
[14-31-5] Produce being stored in grocery bags in walk in cooler during callback inspection.
[08A-05-6] Loosely wrapped raw meats on top of cooked food in reach in freezer during callback inspection.
[35A-23-4] Roach excrement and/or droppings present. Roach droppings in shelving unit above 3 compartment sink near hand wash sink on cooks line
[35A-04-4] 20 rodent dropping behind cases of water and sodas near wait station in front area. 10 behind ice machine near wait station in front area. 20 dropping inside box on dry storage racks. 10 dropping on top of dry storage racks. 7 dropping inside racks in dry storage area.
[29-34-4] Vacuum breaker not present during callback inspection.
[11-07-5] PIC lacks knowledge of Big 6 foodbourne illnesses and symptoms of illness during callback inspection.
[22-38-5] No sanitizer solution present at callback inspection.
[53A-14-4] PIC unable to answer basic Food Code questions pertaining to safe operations of establishment during callback inspection.
[02C-02-5] Wrapped meats in multiple coolers with no time tracking. Large amounts of cooked and raw foods in the freezer no time tracking or identification during callback inspection.

Disposition: Emergency order recommended
[14-31-5] Produce being stored in grocery bags in walk in cooler during callback inspection.
[14-05-4] Cardboard used to line food-contact shelves. Cooks line food storage shelves
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-01-4] Employee eating while preparing food. Employee eating on kitchen line with gloves on.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above three compartment sink.
[14-11-5] Equipment in poor repair. Reach in freezer lid is broken and not closing properly. Gaskets torn.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door
[08B-38-4] No food being stored on the floor inside walk in cooler. Food still being stored on the floor inside walk in freezer during callback inspection.
[10-20-4] Tongs are being stored on oven handle during time of callback inspection.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris.
[38-01-4] Light shield damaged/in disrepair. Above prep are near cooks line
[33-16-4] Open dumpster lid.
[25-32-4] Reuse of single-service or single-use articles. Soy sauce buckets are being re used for food storage throughout kitchen
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[02D-01-5] Multiple containers not labeled in the dry storage area at time of callback inspection.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changing from multiple tasks handling different raw meats without changing his gloves or washing his hands. Employee that was eating with gloves on, went straight to making food with using the same gloves that he was eating with. Employee talking on phone with gloves on, then went to handling food on kitchen line.
[08B-27-4] Rice stored in soiled containers near back storage area during callback inspection.
[08A-05-6] Loosely wrapped raw meats on top of cooked food in reach in freezer during callback inspection.
[35A-23-4] Roach excrement and/or droppings present. Roach droppings in shelving unit above 3 compartment sink near hand wash sink on cooks line
[35A-04-4] Observed 25 rodent droppings on Center dry storage shelf co mingling with food items and single service items. Approximately 20 rodent droppings on right side dry storage shelving on food storage bins,clean plates and canned food. 10 rodent droppings on air handler in dry storage area. 25 rodent droppings on wood at base of reach in freezers 2 rodent droppings under right side dry storage shelves 37 rodent dropping under dish machine in kitchen 5 rodent dropping on tilt mixer in dry storage area 50 dropping along wall behind equipment at front service area. 50 rodent droppings along right side of stage in dining room 35 along wall behind reach in coolers near stage in dining room.
[29-34-4] Vacuum breaker not present during callback inspection.
[11-07-5] PIC lacks knowledge of Big 6 foodbourne illnesses and symptoms of illness during callback inspection.
[22-38-5] No sanitizer solution present at callback inspection.
[53A-14-4] PIC unable to answer basic Food Code questions pertaining to safe operations of establishment during callback inspection.
[02C-02-5] Wrapped meats in multiple coolers with no time tracking. Large amounts of cooked and raw foods in the freezer no time tracking or identification during callback inspection.

Disposition: Emergency order recommended
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Equipment handles through kitchen soiled with food debris.
[14-05-4] Cardboard used to line food-contact shelves. Cooks line food storage shelves
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-01-4] Employee eating while preparing food. Employee eating on kitchen line with gloves on.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above three compartment sink.
[14-11-5] Equipment in poor repair. Reach in freezer lid is broken and not closing properly. Gaskets torn.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door
[08B-38-4] No food being stored on the floor inside walk in cooler. Food still being stored on the floor inside walk in freezer during callback inspection.
[36-24-5] Hole in or other damage to wall. Hole in wall near front service area.
[10-20-4] Tongs are being stored on oven handle during time of callback inspection.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris.
[38-01-4] Light shield damaged/in disrepair. Above prep are near cooks line
[33-16-4] Open dumpster lid.
[25-32-4] Reuse of single-service or single-use articles. Soy sauce buckets are being re used for food storage throughout kitchen
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[02D-01-5] Multiple containers not labeled in the dry storage area at time of callback inspection.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changing from multiple tasks handling different raw meats without changing his gloves or washing his hands. Employee that was eating with gloves on, went straight to making food with using the same gloves that he was eating with. Employee talking on phone with gloves on, then went to handling food on kitchen line.
[08B-27-4] Rice stored in soiled containers near back storage area during callback inspection.
[14-31-5] Produce being stored in grocery bags in walk in cooler during callback inspection.
[08A-05-6] Loosely wrapped raw meats on top of cooked food in reach in freezer during callback inspection.
[35A-23-4] Roach excrement and/or droppings present. Roach droppings in shelving unit above 3 compartment sink near hand wash sink on cooks line
[35A-04-4] Observed 25 rodent droppings on Center dry storage shelf co mingling with food items and single service items. Approximately 20 rodent droppings on right side dry storage shelving on food storage bins,clean plates and canned food. 10 rodent droppings on air handler in dry storage area. 25 rodent droppings on wood at base of reach in freezers 2 rodent droppings under right side dry storage shelves 37 rodent dropping under dish machine in kitchen 5 rodent dropping on tilt mixer in dry storage area 50 dropping along wall behind equipment at front service area. 50 rodent droppings along right side of stage in dining room 35 along wall behind reach in coolers near stage in dining room.
[03A-02-5] Garlic and oil on cooks line temping at 71 F during callback inspection.
[29-34-4] Vacuum breaker not present during callback inspection.
[11-07-5] PIC lacks knowledge of Big 6 foodbourne illnesses and symptoms of illness during callback inspection.
[16-37-1] No test kit during time of callback inspection.
[05-08-4] No probe thermometer during callback inspection.
[22-38-5] No sanitizer of any kind during time of inspection.
[53A-14-4] PIC unable to answer basic Food Code questions pertaining to safe operations of establishment during callback inspection.
[02C-02-5] Wrapped meats in multiple coolers with no time tracking. Large amounts of cooked and raw foods in the freezer no time tracking or identification during callback inspection.

Disposition: Emergency order recommended
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Equipment handles through kitchen soiled with food debris.
[14-05-4] Cardboard used to line food-contact shelves. Cooks line food storage shelves
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. 6 dented 5.25 Lb Thick soy sauce 2 rusted 6lbs Blackeye peas 1 rusted Diced bamboo shoots
[35A-03-4] Dead roaches on premises. 7 dead roaches in clean dish cabinet on cooks line
[12B-01-4] Employee eating while preparing food. Employee eating on kitchen line with gloves on.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on rack near kitchen door entrance.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above three compartment sink.
[14-11-5] Equipment in poor repair. Reach in freezer lid is broken and not closing properly. Gaskets torn.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door
[08B-38-4] Food stored on floor. Buckets of food stored on floor in walk in freezer and walk in cooler.
[36-24-5] Hole in or other damage to wall. Hole in wall near front service area.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment and wall near prep table area.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs being stored on oven handle on kitchen line.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Utensils in standing water 72 F
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris.
[38-01-4] Light shield damaged/in disrepair. Above prep are near cooks line
[33-16-4] Open dumpster lid.
[25-32-4] Reuse of single-service or single-use articles. Soy sauce buckets are being re used for food storage throughout kitchen
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cooks line
[02D-01-5] Working containers of food removed from original container not identified by common name. Multiple containers in dry storage area need identification
[01B-01-4] Dented/rusted cans present. See stop sale. Six dented 5.25 Lb Thick soy sauce Two rusted 6lbs Blackeye peas One rusted 104 oz. rusted Diced bamboo shoots
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changing from multiple tasks handling different raw meats without changing his gloves or washing his hands. Employee that was eating with gloves on, went straight to making food with using the same gloves that he was eating with. Employee talking on phone with gloves on, then went to handling food on kitchen line.
[08B-27-4] Food placed in soiled container/equipment. Rice stored in soiled containers near back storage area.
[14-31-5] Nonfood-grade bags used in direct contact with food. Grocery bags used to store food in multiple freezers,reach-in coolers, and dry storage
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Loosely wrapped raw meats on top of cooked food in reach-in freezers
[35A-05-4] Roach activity present as evidenced by live roaches found. 6 live roaches behind hand sink in kitchen
[35A-23-4] Roach excrement and/or droppings present. Roach droppings in shelving unit above 3 compartment sink near hand wash sink on cooks line
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Operator observed on walk through in dry storage area with a broom and dustpan. The dustpan had approximately 100 rodent droppings in it. Observed 25 rodent droppings on Center dry storage shelf co mingling with food items and single service items. Approximately 20 rodent droppings on right side dry storage shelving on food storage bins,clean plates and canned food. 10 rodent droppings on air handler in dry storage area. 25 rodent droppings on wood at base of reach in freezers 125 dropping under reach in freezers in dry storage area left of air handler. 100 rodent droppings under reach in freezer to the right of air handler in dry storage area. 75 rodent droppings in rear left corner of dry storage room under shelf with chewed corn cob. 25 rodent droppings along rear wall of dry storage area 75 rodent droppings along left wall under shelving in dry storage area 37 rodent dropping under dish machine in kitchen 5 rodent dropping on tilt mixer in dry storage area 50 dropping along wall behind equipment at front service area. 30 droppings under cooks line
[41-23-4] Rodent bait not contained in a covered, tamper-resistant bait station. Rodent bait under prep table near server station. Rodent bait under three compartment sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic and oil on cooks line 80f
[41-10-4] Toxic substance/chemical improperly stored. Chemical stored on dish rack on kitchen line.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter in use above cooks line hand wash sink
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[31A-09-4] Handwash sink not accessible for employee use at all times. Cleaning tools in cooks line hand wash sink. Employee removed
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser not properly dispensing paper towels.
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wrapped meats in multiple coolers no time tracking. Large amounts of cooked and raw foods in the freezer no time tracking or identification

NAME VIET BISTRO MACHI

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NAME VIET BISTRO MACHI

Failing Health Score

Start with the newest inspection

What stands out in this inspection history

DBPR source + data confidenceWhat’s powering this page

Open the place or verify the recordSee the place, then share or verify

What do locals think?

Would you eat here?

Join the discussion

Inspection History

Own or manage a business?

More places worth comparing

Similar Thai/Vietnamese in PINELLAS PARK

THAINANA

OOUCHA

PHO HOUSE CAFE

PHO HA TIEN

PHO 97 INC

Other options in PINELLAS PARK

JOYFUL BITES

PRIME PLATES

TWISTEE TREAT USA LLC

BASIC CATERING

HAMPTON INN

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