Hotpot World

Basic - Accumulation of black mold-like substance in the interior of the ice machine. **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal beverage containers stored on stored on top of bar counter next to hot water kettle. Employee energy drink stored on dry storage rack next to three compartment sink.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee lunch stored on shelf over front line Reach in cooler. Employee cookies and taco shell stored on dry storage shelf next to three compartment sink. Employee removed all personal foods during time of inspection. **Corrected On-Site**

Basic - Food stored on floor. 6 containers of sauces stored on floor inside Walk in cooler. 4 jugs of apple juice stored on floor at bar area. Employee relocated all foods onto a shelf during time of inspection. **Corrected On-Site**

Basic - Silverware/utensils dried with a towel/cloth. Observed employee drying plates next to Dish machine. Discussed with employee proper air drying.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed kiwi stored over tofu in front line Reach in cooler. Employee relocated unwashed kiwis to bottom shelf during time of inspection. **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. Chlorine sanitizer tested at 0ppm. Employee switched empty sanitizer with new sanitizer bucket, chlorine retested at 50ppm during time of inspection.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over tofu and Ready to eat taro at front line Reach in cooler. Raw shrimp, raw beef ribs stored over cooked snow crabs, Ready to eat lettuce, and rice noodles in kitchen Reach in cooler, located adjacent to three compartment sink. Raw chicken stored over raw beef ribs, raw clams and unwashed corn. Raw pork belly stored over raw beef and clams. Raw beef, chicken, and pork stored over Ready to eat sauces inside Walk in cooler. Employee relocated all raw items to the bottom of coolers.

High Priority - 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 frozen beef stored over raw oysters. Raw frozen chicken stored over boxes of raw shrimp.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tapioca in coconut milk 87F at 3:45pm left out on buffet line at 12:30pm reheated to 201F at 3:52pm. **Corrected On-Site**

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk inside bar area Reach in cooler no dated. Employee added date during time of inspection. **Corrected On-Site**

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Tags for oysters and clams not kept for 90 days.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards inside establishment inside kitchen area soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Disposable gloves stored inside hand washing sink at bar area. Employee removed during time of inspection. **Corrected On-Site** **Repeat Violation**

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/hotels-restaurants/food-lodging/food-manager/ 8 employees working, no CFM present.

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. Missing for Danny, Ou, and Illado.