Rainbow Palace Improves its Sanitary Rating

Basic - Bowl or other container with no handle used to dispense food. Cups inside flour in drystorage bins.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Kitchen shelves, shelves under prep tables

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. A couple of acoustic tiles at the cookline.

Basic - Cloth used as a food-contact surface. Cloth lining a container with cooked rice at the steam table

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee eating in a food preparation or other restricted area.

Basic - Employee with no hair restraint while engaging in food preparation. Cook, put hair restraint on. **Corrected On-Site**

Basic - In-use ice scoop stored on soiled surface between uses. On top of cardboard boxes by the ice machine

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Meat thawing at room temperature in the kitchen, moved to the walk in cooler. **Corrected On-Site**

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

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook, washed hands upon request.

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 corn starch with water at the cookline, just removed from cooler according to mgr, marked. **Corrected On-Site**

High Priority - Raw animal food stored over or with ready-to-eat food in walk-in freezer _ not all products commercially packaged. Raw poultry over cooked food.

High Priority - Raw animal food stored over ready-to-eat food. Raw meat over sauces in the walk in cooler.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Non working reach in cooler used as storage cabinet at the cookline.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle at the prep area. Removed. **Corrected On-Site**

Basic - Employee eating in a food preparation or other restricted area. Employee eating at the kitchen. Left the kitchen upon request. **Corrected On-Site**

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. No handled cup inside sauce container.

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Cook, washed hands upon request. **Corrected On-Site**

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher. Washed hands upon request. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded cabbage in an ice bath at 60°f, moved to a cooler capable of maintain proper temperatures. **Corrective Action Taken** **Repeat Violation**

High Priority - Raw animal food stored over cooked food. Raw beef over dumplings and sauces in a cooler, beef was moved to a lower shelf. **Corrected On-Site** **Repeat Violation**

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Using time for the corn starch, no written plan, plan was provided and completed. **Corrected On-Site**

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Poultry in the walk in freezer. **Warning**

Basic - Walls and floors of walk in cooler used as drystorage had accumulation of mold-like substance. **Warning**

Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom **Repeat Violation** **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. Bar **Warning**

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Poultry in the walk in freezer. **Warning**

Basic - Walls and floors of walk in cooler used as drystorage had accumulation of mold-like substance. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut cabbage at 56°f on an ice bath, Corrective action taken, moved inside a cooler. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Corn starch with water at 80°f, Corrective action taken, implemented time control. **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Raw meat over sauces in the walk in cooler. **Repeat Violation** **Warning**

High Priority - Vacuum breaker missing at hose bibb. Outdoors next to mop sink. **Warning**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine at greater than 200ppm **Warning**

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. Bar **Warning**

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

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. **Corrected On-Site** **Warning**

Basic - Ceiling tile in disrepair, employee bathroom. **Repeat Violation**

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

Basic - Dusty ceiling tiles and/or air conditioning vent covers and dusty lights. **Repeat Violation**

Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**

Basic - Stored food not covered in walk-in freezer. Chest freezer with egg rolls, Wong tongs, kitchen.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler, walkin freezer and dry storage.

Basic - Wall soiled in employee bathroom. **Repeat Violation**

Basic - Water draining onto floor surface. Walkin cooler.

High Priority - Raw animal food stored over cooked food. Raw beef over fish, 4 drawer, kitchen, **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Kitchen true cooler, raw shrimp over vegetables, **Corrected On-Site**

Basic - Bathroom facility not clean, employee.

Basic - Ceiling in disrepair, employee bathroon

Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Kitchen.

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

Basic - No Heimlich maneuver/choking sign posted.

Basic - No copy of latest inspection report available. Google online.

Basic - Soil residue build-up on nonfood-contact surface. Swinging doors and walkin door. **Repeat Violation**

Basic - Ventilation system inadequate as evidenced by condensation on walls/ceiling, storage dry room and smells very musty.

Basic - Wall in disrepair, next to employee bathroom.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, bar.

Intermediate - No soap provided at handwash sink, bar.

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 duck in walk in cooler. **Corrected On-Site**

High Priority - Raw shell eggs stored over cut onions, broccoli and vegetables in kitchen reach in cooler. **Corrected On-Site**

Basic - Accumulation of lime scale and build-up of debris and dirt on the inside of the dishmachine.

Basic - Heavy build-up of debris or dirt on nonfood-contact surface. Interior of kitchen door to dining room.

Basic - Shelves soiled with encrusted food debris, grease, debris. Shelves in kitchen.

Basic - Carbon dioxide tanks not adequately secured. In storage room. **Corrected On-Site** **Repeat Violation**

No Violations Were Observed

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

Observed grease accumulated under cooking equipment.

Observed attached equipment soiled with accumulated grease. hoodfilters.

Carbon dioxide tanks not adequately secured. in storage room.

Critical - Observed expired Food Manager Certification. This violation must be corrected by : 01/02/2013.

Critical - Observed raw animal food stored over ready-to-eat food. raw shrimp over sauces in walk-in cooler. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over lemons in walk-in cooler. Corrected On Site. Repeat Violation.

Critical - Observed raw animal food stored over cooked food. raw shrimp over cooked duck in kitchen reach-in cooler. 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. sugar. Corrected On Site.

Observed ice scoop with handle in contact with ice. ice bin at bar. Corrected On Site.

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

Observed build-up of debris/gtease, dust and/or dirt on nonfood-contact surface. kitchen shelf.

Observed clean utensils/equipment stored in dirty drawers/containers. Corrected On Site.

Observed leaking pipe at plumbing fixture. leaking faucet at kitchen 3 compartment sink.

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

Critical - Observed unlabeled spray bottle. red liquid / degreaser in spraybottle in dishwash area.

Carbon dioxide/helium tanks not adequately secured.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken behind cooked vegetables in flip top cooler in kitchen. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over lemons in walk-in cooler. Corrected On Site.

Critical - Observed cloth used as a food-contact surface. container on bain marie ne with cloth towel and filled with cooked rice. Corrected On Site.

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

Critical - Handwashing cleanser lacking at handwashing lavatory. bar

Ceiling tile missing. on cookline.

Observed utensils in poor conditionNo handle on scoope Corrected On Site.

Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

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

Critical - Observed soil residue in storage containers.

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

Observed leaking pipe at plumbing fixture. Faucet

Lights missing the proper shield, sleeve coatings or covers. Srorage Room

Observed utensils in poor condition. Scoop needs handle in chicken bin in walk in cooler

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. - Walk in cooler wine rack

Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.

Critical - Observed food stored on floor. Sauces in bucket on kitchen floor

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.

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

Wet wiping cloth not stored in sanitizing solution between uses.

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

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.

In-use utensil not stored with handle above the top of potentially hazardous food and the container. Flour in dry storage area

Critical - Observed food stored on floor. Bucket of soups in walk in cooler

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.In chopped vegetables in reach in cooler

Critical - Observed soiled reach-in cooler gaskets. Reach in freezer by hand washing sink

Plumbing system in disrepair. Prep sink in kitchen by dishwasher

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

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.

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