Parc 28 Degrades its Sanitary Rating

Basic - Bowl or other container with no handle used to dispense food. Flour container and sauce containers. **Corrected On-Site**

Basic - Cloth used as a food-contact surface. Egg rolls stored on cloth napkin in reach in cooler at cook line. **Corrected On-Site**

Basic - Egg trays used used as liner for food container. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. Dish washer. **Corrected On-Site**

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

Basic - Plastic jug cut in half and reused as scoop. Vinegar bottle.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Boxes of chicken and pork. **Corrected On-Site**

Basic - Reuse of single-service articles. Variety of pans.

Basic - Stored food not covered in walk-in cooler. Crate with egg rolls in walk in cooler.

High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Thank you backs used to store crab Rangoon.

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

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Containers of rice and cut onions.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine zero ppm. Corrected to 50 ppm. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**

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

Basic - Paper towel and card board box used as liner for food container. Egg roll container.

Basic - Working containers of food removed from original container not identified by common name. Sugar container.

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

Intermediate - No soap provided at handwash sink. Kitchen area. **Corrected On-Site**

No Violations Were Observed

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

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

Basic - Food not stored at least 6 inches off of the floor.Dry Storage. Stored on Flat Wood, less than 1 inch thick. **Warning**

Basic - Hood soiled with accumulated grease.

Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**

Basic - Open dumpster lid. **Corrected On-Site**

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

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

High Priority - Live, small flying insects in food preparation area.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Garlic in Oil 80°F, Liquid Eggs 70°F

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Garlic in oil 80°F, Liquid Eggs 79°F.

High Priority - Vacuum breaker missing at hose bibb.Mop Sink.

Intermediate - 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.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**

Basic - Build-up of grease on nonfood-contact surface.Hood Filters

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Food not stored at least 6 inches off of the floor.Bags of Rice stored on skinny, Flat Pallot.

Basic - Food stored on floor. Bags of Onions. **Corrected On-Site**

Basic - Hood soiled with accumulated grease.

Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**

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

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Person Cutting Chicken. **Corrected On-Site**

High Priority - Vacuum breaker missing at mop sink faucet.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

Intermediate - No soap provided at handwash sink. **Corrected On-Site**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.

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

Basic - Equipment in poor repair.COOKSLINE REACHIN NOT MAINTAINING 41°. TCS less than 2hrs in unit removed to a secondary REACHIN. Service called. Ambient 47°

Basic - Food-contact surface not smooth and easily cleanable.shelf liner

Basic - Greaseresidue build-up on nonfood-contact surface.

Basic - Hood soiled with accumulated grease. Kitchen.

Basic - Open dumpster lid.

Basic - Outer openings not protected with self-closing doors.

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

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

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

High Priority - Pesticide use not in accordance with manufacturer's directions. Raid.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.REACHIN COOLER. PORK, CHICKEN, SHRIMP

High Priority - Raw animal food stored over ready-to-eat food.in WIC

High Priority - Vacuum breaker missing at mop sink faucet.

Intermediate - Cutting board(s) stained/soiled.

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

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. On cookline unit 1 observed dumplings 51, operator moving product to working units and calling repair company. **Corrected On-Site** **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed rice in kitchen. **Warning**

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. On cookline unit 1 observed dumplings 51, operator moving product to working units and calling repair company. **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Observed raw pork over RTE sauce. **Warning**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed on cook line raw shrimp over cooked chicken. **Warning**

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

Basic - Employee preparing food in customer section of dining area. **Warning**

Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Observed in sugar bin. **Warning**

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed throughout facility. **Warning**

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed rear door in kitchen. **Warning**

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. **Warning**

Critical - Observed shell eggs in use or stored with cracks or broken shells.

Critical - Observed dented/rusted cans.bamboo shoots Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

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

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

Critical - Working containers of food removed from original container not identified by common name.walkin Corrected On Site.

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

In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.

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

Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.chipped platters Corrected On Site.

Observed cutting board grooved/pitted and no longer cleanable.

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

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.cookline Corrected On Site.

Unwrapped single-service utensils not presented so that only the handles are touched.

Observed single-service articles stored without protection from contamination. Corrected On Site.

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

Floors not maintained smooth and durable.

Observed wall in disrepair.

Observed ceiling in disrepair.

Critical - Observed dented/rusted cans.waterchestnuts Corrected On Site.

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

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

Wet wiping cloth not stored in sanitizing solution between uses.

Unwrapped single-service utensils not presented so that only the handles are touched.

Floors not maintained smooth and durable.

Observed attached equipment soiled with accumulated grease.hood

Observed unnecessary items on the premise.

Critical - Working containers of food removed from original container not identified by common name.tofu tubs in walkin

Critical - Observed food stored in undrained ice.wontons Corrected On Site.

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

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

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

Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.chipped plates

Food-contact surface not smooth and easily cleanable.reachin shelves rusty

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

Critical - Observed soiled reach-in cooler gaskets. Corrected On Site.

Floors not maintained smooth and durable.

Observed attached equipment soiled with accumulated grease.hood

Observed ceiling in disrepair.

Lights missing the proper shield, sleeve coatings or covers.hood

Light not functioning.hood

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. Pork, Walk in cooler, Corrected On Site.

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

Wet wiping cloth not stored in sanitizing solution between uses.

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

Observed cutting board grooved/pitted and no longer cleanable.

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

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.spoons Corrected On Site.

Floors not maintained smooth and durable.

Observed ceiling soiled with accumulated food debris.

Observed ceiling soiled with accumulated dust.

Light not functioning.hood

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

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

Observed employee with no hair restraint. Corrected On Site.

Observed equipment in poor repair.reachin door

Wet wiping cloth not stored in sanitizing solution between uses.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.spoons Corrected On Site.

Floors not maintained smooth and durable.

Observed attached equipment soiled with accumulated grease.hood

Observed ceiling in disrepair.

Observed moldy ceiling tiles and/or air conditioning vent covers.

Lights missing the proper shield, sleeve coatings or covers.hood

Light not functioning.hood

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

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

Critical - Observed potentially hazardous food thawed at room temperature.

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

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed interior of microwave soiled.

Observed utensils stored in crevices between equipment.

Observed wall in disrepair.dry storage

Observed attached equipment soiled with accumulated grease.hood

Observed ceiling in disrepair.

Observed ceiling soiled with accumulated dust.

Observed dusty ceiling tiles and/or air conditioning vent covers.

Light not functioning.hood

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2 door lowboy reachin cooler on cook's line, advised not to use until repaired.

Critical - Displayed food not properly protected from contamination. Chow mein noodles and duck sauce preset on tables uncovered.

Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen Corrected On Site.Repeat Violation.

Critical - No conspicuously located thermometer in holding unit. lowboy reachin cooler.

Critical - No handwashing sign provided at a handsink used by food employees. kitchen Repeat Violation.

Critical - No thermometer provided to measure temperature of food product.

Observed attached equipment soiled with accumulated debris. Top shelf on cook's line.

Observed attached equipment soiled with accumulated grease. hood.Repeat Violation.

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

Critical - Observed cloth used as a food-contact surface to cover egg rolls.Repeat Violation.

Critical - Observed food contaminated by unsanitized equipment. Nest stacking food containers with food in them and no barrier between the container.

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

Critical - Observed food stored on floor. Walkin cooler.

Observed gaskets/seals on cold holding unit in poor repair. 2 door lowboy reachin cooler on cooks line.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. flour on cook's line.

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

Observed nonfood-grade containers used for food storage. Cardboard box used to store cooked eggrolls.

Observed nonfood-grade containers used for food storage. Cooked ribs stored ontop of cardboard egg containers

Observed nonfood-grade containers used for food storage. Heineken cardboard boxes used to store unpackaged food in walkin freezer .

Observed open dumpster lid.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. egg rolls 58degrees, chicken 59 degrees

Critical - Observed potentially hazardous food thawed at room temperature. garlic in oil at 75 degrees.Corrected On Site.

Critical - Observed raw animal food stored over cooked food. Raw chicken over cooked chicken . Walkin cooler.

Observed reuse of single-service articles. #10 cans reused for other food storage.

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

Observed utensils stored in crevices between equipment. meat cleavers on wall in kitchen .Corrected On Site.

Observed wall soiled with accumulated grease behind fryers.

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

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

Critical - Handwashing cleanser lacking at handwashing lavatory.Corrected On Site.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Knives.

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

Critical - No handwashing sign provided at a handsink used by food employees.

Observed attached equipment soiled with accumulated dust. Hood system.

Observed build-up of grease on nonfood-contact surface. Side of fryers.

Critical - Observed cloth used as a food-contact surface. Cover chicken.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed expired Food Manager Certification.

Critical - Observed soiled reach-in cooler gaskets.

Observed wall soiled with accumulated grease. Hood filters.