Pagoda Restaurant Improves its Sanitary Rating

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Current Hotel and Restaurant license not displayed.

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

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

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.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.

Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**

Basic - Food stored in dry storage area not covered. Observed a container of rice stored on the shelf of the prep table not covered.

Basic - Ice buildup in walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

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.min the flour. **Corrected On-Site** **Repeat Violation**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed the cooked half empty water bottle stored in the film top reach-in cooler on the cook line.

Basic - Soil residue build-up on the dish racks.

Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**

High Priority - Employee washed hands with no soap. Observed manager washed her hands at the 3 compartment sink in the kitchen without soap.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed manager washed her hands at the 3 compartment sink in the kitchen without soap.

Basic - Employee with no hair restraint while engaging in food preparation. All the cooks **Corrected On-Site**

Basic - In-use tongs stored on equipment door handle between uses. Oven door handle **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. In the cornstarch

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 200ppm

High Priority - Raw animal food stored over cooked food. Observed raw ground pork stored over cooked broccoli

High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. O cooked pork strips 88° in the kitchen at room temperature **Corrected On-Site**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In the rear of the establishment by the dumpster **Repeat Violation**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in the walk-in-cooler **Repeat Violation**

Basic - Case/container/bag of food stored on floor in kitchen. Oil **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 coffee cups on the cook line **Corrected On-Site**

Basic - Hood soiled with accumulated grease, dust or food debris. . **Repeat Violation**

Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**

Basic - Nonfood-grade bags used in direct contact with food. Wontons stored in thank you bags in the real-in-freezer

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

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. 0ppm **Corrected On-Site**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook touching ready to eat egg rolls with his bare hands **Corrected On-Site** **Repeat Violation**

High Priority - Raw animal food not properly separated from ready-to-eat food. Raw chicken and raw pork stored in the same pan with ready to eat pork chunks **Corrected On-Site**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cooked washed his hands with gloves on **Corrected On-Site**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By the dumpster at the back of the establishment

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Fried eggs, ribs, noodles, sliced pork, and chicken chunks in the walk in cooler

Intermediate - Required employee training expired 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 - Build-up of grease/dust/debris on hood filters.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons and forks.

High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Two trays of raw shell eggs were held at room temperature at the cook line. **Corrected On-Site**

Basic - Cloth used as a food-contact surface. Observed a cloth napkin used to cover cooling rice in the kitchen. **Corrected On-Site**

Basic - Food stored on floor. Observed thawing raw pork stored on the floor under the 3 compartment sink in the kitchen. **Corrected On-Site**

Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water temperature is 87°

Basic - In-use wet wiping cloth/towel used under cutting board. Observed a wet cloth napkin under a cutting board in the kitchen.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed raw pork ribs being thawed in a 5 gallon bucket uncovered under the 3 compartment sink. **Corrected On-Site**

Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Observed establishment re-using boxes to store cooked food. **Corrected On-Site**

Basic - Uncovered food stored near sink exposed to splash. Observed thawing raw uncovered pork stored on the floor under the 3 compartment sink in the kitchen. **Corrected On-Site**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed an employee handling cooked pork ribs bare handed. Observed an employee slicing carrots for later use bare handed. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed batter fried chicken and egg rolls left out in the kitchen at room temperature.

No Violations Were Observed

Basic - Brown paper bags used as liner for food container in walk in cooler.

Basic - Cloth used to cover sweet and sour chicken, and cut onions in the walk in cooler.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 87° f.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp in 2 compartment sink.

Basic - Single-service articles not stored inverted or protected from contamination. Food container at the cook line.

Basic - Water leaking from faucet/faucet handle. Handwash sink in the kitchen.

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

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees removed cardboard from floor and threw them in the garbage outside but didnot wash hands when they returned to the kitchen. **Corrected On-Site**

High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw shell eggs next to rice noodles in reach in cooler.

High Priority - Raw animal food stored over cooked food. Raw chicken over cooked spare ribs.

High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over open containers of sauces in reach in cooler.

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. New employee.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired, **Warning**

Basic - Working containers of food removed from original container not identified by common name. Potato starch in dry stores.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken in the kitchen. Placed in the walkin cooler **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp in a prep sink. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over sauces & garlic in the walkin cooler.

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over prepped vegetables and sauces in the walkin cooler. **Repeat Violation**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By the rice cooker **Corrected On-Site**

Basic - Ice scoop stored with handle in contact with ice in ice machine. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Used for potato starch and soy sauce.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.

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

Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**

Basic - Hood soiled with accumulated grease.

Critical - Observed raw animal food stored over ready-to-eat food. raaw chicken over cooked chicken chunks

Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over cooked pork

In-use utensil not stored with handle above the top of potentially hazardous food and the container. sugar Repeat Violation.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Hand wash sink lacking proper hand drying provisions. kitchen Repeat Violation. Corrected On Site.

Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.---next to wok. Eggs had been out for 30 minutes. Corrected On Site.

Critical - Observed food stored on floor.---chicken in walk in freezer.

Critical - Observed uncovered food in holding unit/dry storage area.---noodles, vegetables in walk in cooler.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Observed ice scoop with handle in contact with ice.

Observed nonfood-grade containers used for food storage.---takeaway plastic bags

Ventilation hood not designed to prevent grease or condensation from causing cross-contamination.For reporting purposes only.

Critical - Observed presetting of unwrapped silverware.

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

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

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Egg rolls and chickeat 66* F

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Egg rolls, pasta and pork in walk in cooler-

Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Eggs in kitchen- Corrective action- back in reach in coler

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken and egg rolls-at 66* F- Coorective action -stop sale-

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.7 buckets of cut vegetables at 46* F- in kitchen- Corrective action- Back in walk in cooler-

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

Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.

Observed ice scoop with handle in contact with ice. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.

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

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.

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

Observed improper storage of maintenance tools that interferes with cleaning. Dry storage

No copy of latest inspection report.

Critical - Observed food stored on floor, bag with onions in kitchen.

Critical - Observed uncovered food in holding unit/dry storage area, in walkin cooler.

Critical - Observed cloth used as a food-contact surface, to cover eggrolls in walkin cooler.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Repeat Violation.

Observed gaskets/seals on cold holding unit in poor repair, reachin cooler.

Critical - Observed soiled reach-in cooler gaskets, fliptop.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner in kitchen area.

Observed reuse of single-service articles, tin cans.

Observed attached equipment soiled with accumulated grease, hood filters.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.

Observed ice scoop with handle in contact with ice by wait station. Corrected On Site.

Observed walk-in freezer gasket torn/in disrepair. Repeat Violation.

Critical - Outer openings not protected with self-closing doors, rear door.

Observed worn, torn and/or soiled floors/carpeting in dining room. Repeat Violation.

Floors not maintained smooth and durable, walkin cooler.

Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices, shelves in dry food storage room.

Critical - Observed around faucets at handwashing sink in kitchen not clean.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed dented cans.

Critical - Observed food stored in ice used for drinks, bottle with juice.

Critical - Observed food stored on floor, in walkin cooler and freezer.

Observed gaskets with slimy/mold-like build-up, walkin cooler.

Observed ice scoop with handle in contact with ice, by wait station.

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

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at warewashing machine, quat strips used to check chlorine. Corrected On Site.

Critical - Observed soiled reach-in cooler gaskets, by cookline.

Observed walk-in freezer gasket torn/in disrepair.

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

Critical - Stop Sale issued due to adulteration of food product-dented cans.

Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices, wooden shelves in dry storage area.

Observed build-up of food debris, dust or dirt on nonfood-contact surface, side of cooking equipment by cookline.

Observed build-up of grease on nonfood-contact surface, around cookline.

Observed build-up of mold-like substance on surface of nonfood-contact surface, on walkin freezer door.

Critical - Observed extension cord in use for non-temporary period, with rice cooker. For reporting purposes only.

Observed gaskets with slimy/mold-like build-up, walkins.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Critical - Observed presetting of unwrapped silverware.

Critical - Observed raw animal food stored over ready-to-eat food, raw Chicken over rte vegetable in walkin cooler.

Critical - Observed unlabeled spray bottle.

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