Bento Cafe Improves its Sanitary Rating

Basic - - From inspection on 2016-08-23: Basic - Food storage container/container lid cracked or broken. Lid to rice bin. - From follow-up inspection on 2016-08-23: No change. **Time Extended**

Basic - - From inspection on 2016-08-23: Basic - Food stored on floor. Buckets of soy sauce. Moved to rack. **Corrected On-Site** **Repeat Violation** - From follow-up inspection on 2016-08-23: Multiple buckets of sauce in walk-in cooler. 3 buckets of sauce outside walk-in cooler. Some buckets moved to shelves. **Time Extended**

Intermediate - - From inspection on 2016-08-23: Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (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. Multiple of items (including two full hotel pans of sweet and sour chicken and one hotel pan of general tso's chicken) in walk-in cooler date marked 8/10. Operator stated that they freeze the items for a day to two prior to thaw/ use. Must track so that items are not available for more than 7 days including the day prepared. - From follow-up inspection on 2016-08-23: General tso chicken and sweet and sour chicken stated to be thawed today with original date 8/15 that the products were made. **Time Extended**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Sports bottle and drink cup sitting on upper shelf in kitchen. **Repeat Violation**

Basic - Food storage container/container lid cracked or broken. Lid to rice bin.

Basic - Food stored in dry storage area not covered. Bulk rice bin with lid sitting in other area. Replaced lid. **Corrected On-Site**

Basic - Food stored on floor. Buckets of soy sauce. Moved to rack. **Corrected On-Site** **Repeat Violation**

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Front counter hand wash sink not draining. Did something while in back kitchen to make it drain. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At least two wet towels sitting on counters.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Make cook frying chicken in wok would go from raw chicken to moving a container of cooked chicken without washing hands. Stopped by inspector. Washed hands. **Corrective Action Taken** **Repeat Violation**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 3 small flying insects in kitchen near dish machine. 1 small flying insect near front counter.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, Cooked pasta 44°. General tso chicken 55°, 48°. Krab wonton 48°. Pork 46°. Called refrigeration tech. Refrigeration arrived during inspection. Roe at front counter 55°. Added ice. **Corrective Action Taken**

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Bento box salads. Printed new chart. Salads were prepared after 2 pm. Good until 6pm.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken teriyaki in box in steam well 125°. Cooked beans 125°. Cooked noodles 111°.

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Only most recent month of sushi fish invoices onsite.

Intermediate - Handwash sink not accessible for employee use due to being blocked by buckets and brooms. Removed. **Corrected On-Site** **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. Front counter hand wash sink being used as dump sink.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Manager at bank. Returned during inspection. **Corrected On-Site**

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (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. Multiple of items (including two full hotel pans of sweet and sour chicken and one hotel pan of general tso's chicken) in walk-in cooler date marked 8/10. Operator stated that they freeze the items for a day to two prior to thaw/ use. Must track so that items are not available for more than 7 days including the day prepared.

No Violations Were Observed

Basic - - From inspection on 2016-02-09: Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection on 2016-02-11: Some old labels observed. **Time Extended**

Basic - - From inspection on 2016-02-09: Basic - Raw fruits/vegetables not washed prior to preparation. Bok Choy had not been washed. Washed remainder. **Corrected On-Site** **Warning** - From follow-up inspection on 2016-02-11: Green beans being snapped without first washing. **Time Extended**

High Priority - - From inspection on 2016-02-09: High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Stopped by inspector. Washed hands. Different employee touched trash can then went to grab clean dishes. Stopped by inspector. Washed hands and dish. **Corrected On-Site** **Warning** - From follow-up inspection on 2016-02-11: Male employee brought dirty food bowl back then began to put on gloves without first washing hands. Inspector informed manager. Manager stopped employee. Washed hands. Different male employee took off gloves then began to put on new gloves without first washing hands. Told manager. Stopped washed hands. Same employee then later put on apron while wearing gloves. Told manager. Stopped employee. **Admin Complaint** **Time Extended**

High Priority - - From inspection on 2016-02-09: High Priority - Nonfood-grade containers used for food storage - direct contact with food. Brown paper towels lining fried foods in walk-in cooler. Discussed getting food grade paper towels with confirmation letter and change it every four hours. **Warning** - From follow-up inspection on 2016-02-11: Brown paper towels in with fried wontons. **Time Extended**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Removed drink. **Corrected On-Site** **Warning**

Basic - Food stored on floor. Sauces on walk-in cooler floor. Moved on to of dish rack. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - In-use wet wiping cloth/towel used under cutting board. Under cutting board cutting raw chicken. **Warning**

Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Raw fruits/vegetables not washed prior to preparation. Bok Choy had not been washed. Washed remainder. **Corrected On-Site** **Warning**

Basic - Single-service articles improperly stored. Togo containers in cabinet under front counter hand wash sink. **Corrected On-Site** **Warning**

Basic - Working containers of food removed from original container not identified by common name. Fish in customer side fish case with unreadable labels. **Warning**

High Priority - Container of medicine improperly stored. Bottle of ibuprofen in upper cabinet. Removed. **Corrected On-Site** **Warning**

High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Stopped by inspector. Washed hands. Different employee touched trash can then went to grab clean dishes. Stopped by inspector. Washed hands and dish. **Corrected On-Site** **Warning**

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Brown paper towels lining fried foods in walk-in cooler. Discussed getting food grade paper towels with confirmation letter and change it every four hours. **Warning**

Intermediate - Handwash sink not accessible for employee use at all times. Buckets blocking hand wash sink at entrance to kitchen. **Warning**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pan of salmon being cut blocking front counter hand wash sink. Moved pan. **Corrected On-Site** **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Noodles at 12:06 (72°F - Cooling). Noodle 66° at 1:10 in covered container in walk-in cooler. Opened container. **Corrective Action Taken** **Warning**

Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**11/19/15 Callback: old labels on clean dishes observed.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen and sushi prep area11/19/15 Callback: wiping cloth on salad prep cooler.

Intermediate - 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. One employee Kevin Tran11/19/15 Callback: certification for Kevin Tran not provided.

Basic - Accumulation of debris on exterior of warewashing machine. Top of the machine has debris build up.

Basic - Build-up of grease/dust/debris on hood filters. Heavy grease build up observed on hood filters above the cooking equipment.

Basic - Employee personal items stored in or above a food preparation area. Employees phone, chargers and keys stored above the food prep cooler and tables. Removed during this inspection. **Corrected On-Site** **Repeat Violation**

Basic - Food stored on floor. Cases of food stored on the walk-in freezer floor. Peas, carrots and noodles. Picked up during this inspection. **Corrected On-Site** **Repeat Violation**

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Rice scoop. Removed from rice during this inspection. **Corrected On-Site**

Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen and sushi prep area

High Priority - 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. 0 ppmService Tech called during this inspection. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Repeat Violation**

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Cook changed his gloves without washing his hands. Manager reviewed glove changing procedures with the cook. **Corrective Action Taken**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach In Cooler: Beef 44° **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Egg wash removed from temperature control at approximately 12:00 pm. Sushi rice (12:30pm), corn starch and water ((2:00 pm)Times marked during this inspection. **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. A pan of scallops was being thawed inside the hand wash sink. Removed from the hand wash sink and placed into the prep sink. **Corrected On-Site** **Repeat Violation**

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat strips provided. Need chlorine strips

Intermediate - 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. One employee Kevin Tran

No Violations Were Observed

Intermediate - Hot water not provided/shut off at employee handwash sink.There is hot water plumbed to the Dish wash machine and the 3 compartment sink. Estimates are coming in for re piping the rest of the business. Not hot water at the handsinks. **Warning**On callback: hot water not available to hand wash sink.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.On callback: some still are in need of certificates.

Basic - Employee personal items stored in or above a food preparation area.Back packs stored on the bulk rice.

Basic - Food stored on floor.Panko mix on floor. It was put on the rack. **Corrected On-Site**

Basic - In-use wet wiping cloth/towel used under cutting board. On the cook line. It was removed. **Corrected On-Site**

Basic - Old labels stuck to food containers after cleaning.In use container, had last weeks date on it, the sticker was corrected, pasta. **Corrected On-Site**

High Priority - 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.0 ppm chlorine.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cold table: beef 61°, cut vegetables 58°, lettuce 61°, egg rolls 58°.

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. The brown rice was not marked on the front line. It was discarded.

High Priority - Raw animal foods not properly separated from each other in holding unit.Raw pork was behind sauces in cold hold unit cook line. The pork was moved to the front. **Corrected On-Site**

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.Label was left on the container from last week. Fresh pasta was put in today. The label was adjusted to reflect the fresh product.

Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can/other.The cook line hand wash sink was blocked by 5 gallon buckets. The buckets were removed. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing.Tuna thawing in the cook line hand wash sink. The tuna was still frozen. The tuna was removed. **Corrected On-Site**

Intermediate - Hot water not provided/shut off at employee handwash sink.There is hot water plumbed to the Dish wash machine and the 3 compartment sink. Estimates are coming in for re piping the rest of the business. Not hot water at the handsinks. **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored above prep area in the kitchen. **Corrected On-Site** **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. Prep pans

Basic - In-use wet wiping cloth/towel used under cutting board. In kitchen at the end prep area. Also, in use knife in the same area stored on a dirty cloth towel.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi prep area and kitchen

High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook put on a pair of gloves without washing his hands.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Steam table: chicken 128°F. Reheated to 165°F during this inspection. **Corrected On-Site**

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout the grill area, dish wash area, rear prep area, sushi/front counter area.

Basic - Equipment or utensils not designed or constructed in a durable manner. Metal scrubbers

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Sugar scoop

Basic - Old labels stuck to food containers after cleaning.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk tea 60°: discarded by mgmt. cooler unplugged

High Priority - Raw animal food stored over cooked food. Raw chicken and beef over cooked sweet and sour chicken in the walk in freezer, raw chicken over noodles in walk in freezer

High Priority - Spray hose at dish sink lower than flood rim of sink.

High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Dish soap on top of cooking pot on the cook line

Intermediate - Accumulation of black/green mold-like substance inside the ice bin.

Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**

Basic - Cutting board has cut marks and is no longer cleanable. Kitchen

Basic - Food stored on floor. Bag of carrots **Corrected On-Site**

Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Flour **Corrected On-Site**

Basic - Raw fruits/vegetables not washed prior to preparation. Beans

Basic - Wiping cloth/towel used under cutting board.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk Tea(1/2and 1/2 and cream) 47°, rice noodles 56°F, brown sushi rice 74°F

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beans 132°F

High Priority - Raw animal food stored over ready-to-eat food. Walk in freezer: Raw chicken over tuna used for sushi **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer _ all products not commercially packaged. Raw chicken over raw beef **Corrected On-Site**

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle on top of dish machine **Corrected On-Site**

Intermediate - Cutting board(s) stained/soiled.kitchen

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sushi fish **Corrected On-Site**

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tuna at 55 in handsink

Critical - Observed potentially hazardous food thawed at room temperature. Tuna

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Stove top

Critical - Cold water not provided/shut off at prep sink.

Critical - Handwash sink not accessible for employee use at all times. Pan of tuna in it **Corrected On-Site**

Critical - Observed handwash sink used for purposes other than handwashing. To thaw tuna **Corrected On-Site**

Critical - Observed toxic item stored by food. Oven cleaner on sauce bucket **Corrected On-Site**

No Violations Were Observed

Critical - Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. beef marked 10:45, cornstarch & water mix marked 10:20, lo mein noodles marked 10:37.

Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. chicken dated 8/26 & 8/28.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sushi fish

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in cookline reachins, chicken 46-47 beef 45-59 Repeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food. raw shrimp over vegetables, raw egg over cooked chicken, raw beef over sauce. Repeat Violation.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. noodles Corrected On Site.

Critical - Observed beverage containers on a food preparation table or over/next to clean equipment/utensils. employee drinks on prep tables throughout. shelf of employee drinks over prep table.

Critical - Observed interior of microwave soiled.

Critical - Observed buildup of slime in the interior of ice machine.

Carbon dioxide/helium tanks not adequately secured.

1. 03A-07-1 OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES. in cookline reachins, chicken 46-47, beef 45-49.

1. 03A-07-1 OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES. on cookline, egg wash 76, cornstarch & water 87, beef 100. in cookline reachi, chicken 44-50. on buscart, chicken 66, noodles 77. in walkin cooler, sweet & sour chicken 45.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. on cookline, egg wash 76,cornstarch & water 87, beef 100, in cookline reachin, chicken 44-50. on buscart, chicken 66, noodles 77. in walkin cooler, sweet & sour chicken 45. Repeat Violation.

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in cookline reachin, beef 47, chicken 46-47, pork 47. Repeat Violation.

Critical - Violation: 08A-26-1Observed raw animal food stored over ready-to-eat food. raw shrimp over ready to eat chicken

Critical - Violation: 12B-03-1Observed employee drinking from an open beverage container in a food preparation or other restricted area. drinks with no straws Repeat Violation.

Violation: 14-31-1Equipment or utensils not designed or constructed in a durable manner. using metal scrubbies to clean woks between orders

Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable.

Violation: 36-15-1Observed food debris accumulated on walkin freezer floor.

Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. salmon

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked chicken

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in cookline reachin, seafood 44, pork 45, noodles 44. buckets of batter on floor at 73Repeat Violation.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. on steamtable, chicken 128-131.Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. freezer used for parasite destruction not at -4 degrees. upon arrival, freezer was at 4 degrees. after opening it to inspect the other food in it, the temperature Repeat Violation. rosee to 28 degrees.

Critical - Unpackaged food not protected from environmental sources of contamination during preparation. hair in egg batter.

Critical - Observed food stored in a prohibited area. buckets of bread crumbs, batter stored under prep sinks

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over fih in reachin freezer

Critical - Observed raw animal food stored over ready-to-eat food. beef over dessert

Critical - Observed raw animal food stored over ready-to-eat food. reachin freezer

Critical - Observed food stored on floor. buckets of food. pot of oil on floor under cooklineRepeat Violation.

Critical - Observed uncovered food in holding unit/dry storage area. pot of oil on floor under cookline

Critical - Observed paper used used as a food-contact surface. Corrected On Site.

Critical - Observed employee food stored with customer food Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sauces

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. prep sink used to wash utensils

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. driinkss withh no straws Repeat Violation.

Critical - Observed an open beverage container over a food preparation table or over/next to clean equipment/utensils.

Equipment or utensils not designed or constructed in a durable manner. using metal scrubbies to clean woks between orders

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Equipment food-contact surfaces and utensils not sanitized. employee washing utensils in prep sink on cookline

Wet wiping cloth not stored in sanitizing solution between uses. stored on food ane on cutting board Repeat Violation.

Critical - Observed soil residue on storage container. soy bucket Repeat Violation.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. prep sink

Observed residue build-up on nonfood-contact surface. handsink

Equipment and utensils not properly air-dried. Corrected On Site.

Observed single-service items stored on floor. cups Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. cookline Corrected On Site.

Observed food debris accumulated on walkin freezer floor.

Critical - Observed toxic item stored over food. bottle of detergent over rice.Repeat Violation.

No Violations Were Observed

Critical - Observed potentially hazardous food held using time as a public health control with no time marking.egg wash, cornstarch & water. Food may not be served.

Critical - Failure to freeze fish for 7 days at -4 degrees before serving raw, salmon frozen 7-13 used 7-19.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. egg wash 52, chicken 47, 51,68,beef 44-46-48, cornstarch 70

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bubble teas at 53

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup 103on cookline Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin at 50. bubble tea reachin which has no ambient air thermometer

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. freezer used for parasite destruction not at -4 degrees.

Critical - No conspicuously located thermometer in holding unit. cookline reachin Corrected On Site.

Critical - Observed food stored on floor. bag of rice, oil jugs, food buckets

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. used prep sink

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves

Critical - Observed employee improperly washing hands. did not dry hands

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. drinks with no straws, open drink in reachin

Observed wet wiping cloth used for raw animal food stored in the same sanitizing solution as cloths used for other purposes.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - Observed soil residue in/on storage containers.

Critical - Observed buildup of slime in the interior of ice machine.

Observed reuse of single-service articles. black noodle containers

Critical - Handwash sink not accessible for employee use at all times. cookline

Observed personal care item stored with food. backpack

Critical - Observed toxic item stored by food. saniTIZER bucket on oil jug

Critical - Current Hotel and Restaurant license not properly displayed.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.

Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Corrected On Site.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.

Critical - Failure to maintain freezing records on nonexempt fish for 90 days salmon.

Critical - No conspicuously located thermometer in holding unit glass door by front line cos.2 door Freezer.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.

Critical - Observed paper cloth used as a food-contact surface. Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Food-contact surface not smooth and easily cleanable bamboo mat.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed interior of microwave soiled.

Critical - Observed soil buildup inside ice shoot.

Observed single-service articles improperly stored lids not inverted.

Critical - Handwash sink not accessible for employee use at all times in corner behiind door.

Critical - Observed unlabeled spray bottle window cleaner up front.

Critical - No complete proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment missing new people.

No Violations Were Observed

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.

Observed employee with no hair restraint.Corrected On Site.

Observed grease accumulated under cooking equipment.by wok.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.

Observed nonfood-grade containers used for food storage.using dish pans.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. reachin holding at 46.Corrected On Site.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Water treatment device has not been inspected or serviced according to manufacturer's instructions.

Floors not maintained smooth and durable cooler floor coming up.

Observed build-up of grease on nonfood-contact surface hood filters.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site. Repeat Violation.

Critical - Observed handwash sink used for purposes other than handwashing icein sink.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.

Observed wall soiled with accumulated black debris in dishwashing area.

Wet wiping cloth not stored in sanitizing solution between uses.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Working containers of food removed from original container not identified by common name creamer.