Mr Han Restaurant

High Priority - - From initial inspection : 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, unable to prime line. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-02-07: No change. **Time Extended**

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees working longer than 60 days, all other employees are new. **Warning** - From follow-up inspection 2025-02-07: No change. **Time Extended**

Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator only has quaternary ammonia strips but dish machine is chlorine. - From follow-up inspection 2025-02-07: No change. **Time Extended**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over sauce and pie in reach in freezer, employee moved items. **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. 0ppm, unable to prime line. **Repeat Violation** **Admin Complaint**

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 2 on counter by rice cooker, 2 on floor in dry storage room, 3 on top of seasoning container in dry storage room, 4 on top of cornstarch container by Three compartment sink, 3 on dirty dish counter, and 2 inside Handwash sink on cooks line by trash chute. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (50F - Cold Holding) item sitting out at room temperature, employee stated item was just brought on truck delivery. Item was placed in walk in cooler. **Corrective Action Taken**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line stained. Can opener blade soiled. **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. Operator only has quaternary ammonia strips but dish machine is chlorine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink on cooks line near Three compartment sink.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees working longer than 60 days, all other employees are new. **Warning**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Duck in walk in cooler cooked 2 days ago and chicken cooked previous day morning. **Repeat Violation**

Basic - In-use tongs stored on equipment door handle between uses. On the handle of seasoning cart on cooks line. **Repeat Violation**

Basic - Standing water in bottom of reach-in-cooler. In reach in cooler on cooks line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on shelf above reach in cooler on cooks line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of onions near hallway to walk in cooler, employee moved jacket. **Corrected On-Site**

Basic - Food stored on floor. Box of fish on floor in walk in freezer. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior silver reach in freezer. Food racks in walk in cooler. Hood filters above cooks line. **Repeat Violation**

Certified Food Manager Identification

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Required Records Available; Shellstock Tags/Labels

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Food and Non-Food Contact Surfaces Designed and Constructed

Toilet Rooms Maintained

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. 24 rodent droppings in kitchen on lower portion of prep tables near dry storage room. Seven rodent droppings on floor in kitchen near entrance to dining area. Nine rodent droppings on floor in kitchen below dish machine. Three rodent droppings on floor in customer seating area at bar. Owner had employees begin cleaning and sanitizing areas during this inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-05-30: Two rodent droppings on floor in kitchen near dry storage room. One rodent dropping on lower shelf of table containing frying oil in kitchen near employee restroom. One rodent dropping on floor in kitchen near employee restroom. 26 rodent droppings on floor in server station below middle section of prep table. Three rodent droppings on floor in closet below shelf near water heater. Four rodent droppings on floor in dining area near partition. One rodent dropping on floor in dining area below stool near bar. Two rodent droppings on floor in restaurant entry area behind vase. Three rodent droppings on floor in dining area near television. Three rodent droppings on floor in dining area below covered table in corner. Six rodent droppings on floor in bar area below three-compartment sink. **Admin Complaint**

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. Employee picked up fried wonton with bare hand, then placed it into the bin containing fried wontons. Inspector instructed employee not to touch ready to eat foods with bare hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw egg wash stored on top of pan containing onions inside reach-in cooler at cookline. Employee at cookline moved egg wash to lower portion of cooler during this inspection. **Corrected On-Site**

High Priority - Rodent activity present as evidenced by rodent droppings found. 24 rodent droppings in kitchen on lower portion of prep tables near dry storage room. Seven rodent droppings on floor in kitchen near entrance to dining area. Nine rodent droppings on floor in kitchen below dish machine. Three rodent droppings on floor in customer seating area at bar. Owner had employees begin cleaning and sanitizing areas during this inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler at cookline: diced ham (51F - Cold Holding). Ham is in a pan above safe load line. Employee at cookline stated the ham has been stored inside unit since earlier this morning, but was unable to say for how long. Inspector had employee place ham into lower portion of cooler where it can cool to 41F. krab (48F - Hot Holding). Employee stated the krab was placed into unit approximately 30 minutes prior. Inspector had employee place ice on krab to cool to 41F rapidly. **Repeat Violation** **Admin Complaint**

High Priority - Toxic substance/chemical improperly stored. Aerosol can containing glass cleaner and bottle of lotion stored on shelf above chopsticks in server station. Manager removed both from shelf during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Handwash sink used for purposes other than handwashing. Metal bowl stored inside handwash sink at cookline. Employee removed bowl from sink during this inspection. **Corrected On-Site** **Repeat Violation**

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle stored inside bin of fried wontons near cookline. Employee removed bowl from bin during this inspection. **Corrected On-Site** **Repeat Violation**

Basic - Food storage container/container lid cracked or broken. Two cracked plastic containers inside reach-in freezer near cookline.

Basic - Food stored on floor. Several containers of onions and mushrooms stored on floor inside walk-in-in cooler. Pans of chicken stored on floor inside walk-in freezer. **Repeat Violation**

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup on shelving inside reach-in freezer near cookline.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven door handle at cookline.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door to kitchen left open. Lower portion of screen missing from screen door in back of kitchen. **Warning**

Basic - Wood food-contact surface not properly sealed. Unsealed plywood covering surface of prep table in kitchen near dry storage room.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter white sauce (61F - Cold Holding); cooked sauces (57,59,62F - Cold Holding); raw shell eggs (60F - Cold Holding) on cooks line at room temperature for 2 hours, spoke to owner about either keeping in cooler/ice baths or placing items on the time as a public health control. **Warning** - From follow-up inspection 2024-05-02: **Time Extended** - From follow-up inspection 2024-05-02: **Time Extended** - From follow-up inspection 2024-05-09: Person in charge stated he is using the time as a public health control for cooked sauces on cooks line, he has smaller pans of sauce out at room temperature he throws them away every day at certain time frames 11-3; 5-9. He does not have paperwork to show. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter white sauce (61F - Cold Holding); cooked sauces (57,59,62F - Cold Holding); raw shell eggs (60F - Cold Holding) on cooks line at room temperature for 2 hours, spoke to owner about either keeping in cooler/ice baths or placing items on the time as a public health control. **Warning** - From follow-up inspection 2024-05-02: **Time Extended** - From follow-up inspection 2024-05-02: **Time Extended**

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 6 on floor in dry storage closet, 4 on dried goods lid, 10 under prep table, 2 on floor in dish area, and 1 under Handwash sink on cooks line. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter white sauce (61F - Cold Holding); cooked sauces (57,59,62F - Cold Holding); raw shell eggs (60F - Cold Holding) on cooks line at room temperature for 2 hours, spoke to owner about either keeping in cooler/ice baths or placing items on the time as a public health control. **Warning**

High Priority - Toxic substance/chemical improperly stored. Rodent bait device on shelf next too and above clean utensils/containers. 2 chemical spray bottles hanging on condiment/seasoning cart between reach in freezer and cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven on cooks line.

Intermediate - Handwash sink not accessible for employee use at all times. Orange towel inside Handwash sink on cooks line. Metal container inside Handwash sink next to prep sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. General tso chicken in reach in cooler/walk in cooler and cooked duck in walk in cooler made 2 days ago.

Basic - Bowl or other container with no handle used to dispense food. Inside rice storage container in dry storage. Inside crispy strips on front line.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in prep area with deep grooves.

Basic - Drain cover(s) missing. On front line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Glass of employee drink on shelf above reach in cooler on cooks line.

Basic - Floor soiled/has accumulation of debris. Under server alley, under reach in cooler on cooks line, and under cooking equipment.

Basic - Food stored on floor. Multiple items (chicken, shrimp, sauce buckets) in walk in cooler and walk in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons and rice scoop in water at 71F on front line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line. Reach in cooler door jams on both coolers on cooks line. Walk in cooler food racks. The back of cooking equipment. The side of smoker.

Basic - Open dumpster lid.

Basic - Standing water in bottom of reach-in-cooler. Both reach in coolers on cooks line.

Basic - Stored food not covered. Cooked meat inside walk in freezer. Noodles in walk in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Large piece of pork/beef in container thawing at room temperature near the prep area.

Basic - Wiping cloth sanitizing solution stored on the floor. Bucket on floor on cooks line.

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: shrimp being peeled with bare hands. Staff was alerted to wash hands and glove up. They did. **Corrected On-Site**

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed: rodent droppings in these areas upstairs: 3 in the small dry storage closet,(by the mop sink) along the wall. 5 along the wall under the shelves, in the large dry storage closet. 2 by the walk-in cooler door. 4 behind the white 2 door residential refrigerator. 2 on a chair in the left side dining room, in front of the curtain storage. All of these were swept up as we went. ALSO, 11 rodent droppings along the walls in the downstairs lounge area. **Warning** **Warning**

Basic - Dead rodent present. Observed: 5 dead rodents in the downstairs lounge, behind the partial wall on the way to the bathrooms. (this area is under complete remodel and is not currently in use) **Warning**

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops over onions in reach in cooler on cooks line. Employee moved scallops to the bottom. Raw shell eggs over cooked pork in reach in cooler in hallway. Employee moved eggs to the bottom. Raw shell eggs over potato salad and mashed potatoes in walk in cooler. Raw shrimp over vegetables in walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-12-07: Observed: raw marinating chicken stored over unprepared vegetables in the walk-in cooler. The vegetables were moved to a different shelf. **Admin Complaint** **Corrected On-Site**

Basic - - From initial inspection : Basic - Drain cover(s) missing. On front line in front of dish washing area. **Repeat Violation** - From follow-up inspection 2023-12-07: No change. Additionally, The blue floor drain cover under the hand wash sink was not seated in place. **Time Extended**

Basic - - From initial inspection : Basic - Food stored on floor. Multiple items in walk in cooler and walk in freezer. **Repeat Violation** - From follow-up inspection 2023-12-07: No change **Time Extended**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded faucet located above Three compartment sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops over onions in reach in cooler on cooks line. Employee moved scallops to the bottom. Raw shell eggs over cooked pork in reach in cooler in hallway. Employee moved eggs to the bottom. Raw shell eggs over potato salad and mashed potatoes in walk in cooler. Raw shrimp over vegetables in walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 6 droppings on floor in dry storage closet in kitchen. Approximately 8 droppings on floor in maintenance closet across from dish machine area. **Admin Complaint**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink near garbage shoot. Employee replaced hand towels. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards with stains. Soda gun nozzle behind bar. Can opener blade. Vegetable peeler soiled hanging on rack near Handwash sink next to prep sink. **Repeat Violation**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.

Basic - Garbage on the ground and/or pad around dumpster. Multiple restaurant garbage pieces on ground around dumpster enclosure.

Basic - Bowl or other container with no handle used to dispense food. Bowl inside msg container, employee removed bowl. **Corrected On-Site**

Basic - Drain cover(s) missing. On front line in front of dish washing area. **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table outside of dry storage closet.

Basic - Equipment in poor repair. Multiple cutting boards in kitchen with deep cut marks/grooves. Large container holding crispy chips the bottom corners are cracked. **Repeat Violation**

Basic - Floor soiled/has accumulation of debris. Under server alley equipment. **Repeat Violation**

Basic - Food stored on floor. Multiple items in walk in cooler and walk in freezer. **Repeat Violation**

Basic - In-use tongs stored on equipment door handle between uses. On oven door handle on cooks line, employee moved tongs. **Corrected On-Site** **Repeat Violation**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs and scoop in water 82F next to rice cooker. **Repeat Violation**

Basic - No handwashing sign provided at a hand sink used by food employees. At Handwash sink behind bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler on cooks line gasket soiled. Area around hood filters. **Repeat Violation**

Basic - Open dumpster lid. Lid kept open at all times for garbage trash shoot.

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cooks line across from wok station. **Repeat Violation**

Basic - Wet mop not stored in a manner to allow the mop to dry. 2 mops in maintenance closet not properly stored with the head to air dry.

Basic - Working containers of food removed from original container not identified by common name. Container in dry storage area no label, employee labeled as msg. **Corrected On-Site**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spring roll (51F - Cold Holding); duck (53F - Cold Holding); eggroll (52F - Cold Holding); dumplings (54F - Cold Holding); chicken (54F - Cold Holding) reach in cooler across from fryers ice was added to cooler to help with ambient temperature. peas (55F - Cold Holding); pork (51F - Cold Holding) in reach in cooler across from wok station, items on top of other items not directly inside cooler. Employee placed in bottom part of cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-07-14: No time/temperature control for safety food in cooler at time of inspection, technician is to come back to re check cooler and possibly change motor. Peas 32F, eggs at room temperature. **Admin Complaint**

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, operator primed line, retested 100ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Holding fried wonton strips, in container that has hinged lid. **Repeat Violation** **Admin Complaint**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over peas in walk in cooler, employee placed raw fish with like items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spring roll (51F - Cold Holding); duck (53F - Cold Holding); eggroll (52F - Cold Holding); dumplings (54F - Cold Holding); chicken (54F - Cold Holding) reach in cooler across from fryers ice was added to cooler to help with ambient temperature. peas (55F - Cold Holding); pork (51F - Cold Holding) in reach in cooler across from wok station, items on top of other items not directly inside cooler. Employee placed in bottom part of cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Toxic substance/chemical improperly stored. Degreaser spray bottle hanging next to tongs on spice cart. **Repeat Violation** **Admin Complaint**

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Test strip started to turn back white after turning purple indicating the solution was too strong, employee added water. Retested 200ppm. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave. Interior top corners of ice bin at server station. Stained cutting boards throughout kitchen. Water dispensing spout soiled at server alley. **Repeat Violation**

Basic - In-use tongs stored on equipment door handle between uses. On rolling spice cart on cooks line. **Repeat Violation**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in water at 94F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can opener table attachment. Hood filters on cooks line. Reach in cooler gaskets soiled across from wok station. **Repeat Violation**

Basic - Single-service articles not stored inverted or protected from contamination. White Togo boxes on top shelf of cooks line. Napkins on floor in side closet on server alley.

Basic - Standing water in bottom of reach-in-cooler. On cooks line across from wok station. **Repeat Violation**

Basic - Stored food not covered. Duck in walk in freezer, employee covered. **Corrected On-Site**

Basic - Wiping cloth sanitizing solution stored on the floor. On cooks line.

Basic - Drain cover(s) missing. Multiple drains in kitchen. **Repeat Violation**

Basic - Equipment in poor repair. Cutting boards with deep cut marks and grooves, various cutting boards throughout kitchen. Interior reach in freezer cracked by prep sink. **Repeat Violation**

Basic - Floor soiled/has accumulation of debris. Under shelf on servers alley. **Repeat Violation**

Basic - Food stored on floor. Multiple items on floor in walk in freezer.

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, operator primed line, 50ppm. **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. Employee touched fried snack strips to mix with bare hands.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cooks line drank some water placed cup on shelf then continued cooking food.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Storing fried snacks inside. **Repeat Violation** **Admin Complaint**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Ginger piece directly on top of raw chicken in reach in cooler on cooks line. Raw fish over cabbage in walk in cooler. **Repeat Violation** **Admin Complaint**

High Priority - Rodent activity present as evidenced by rodent droppings found. 9 droppings on top of sanitizer, detergent, and rinse aid buckets under dish machine area. 2 on top of plastic containers on shelf, 1 inside clean metal pan on same shelf. 4 on floor under same shelves in side storage room. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (80F - Cold Holding); fresh garlic oil mixture (76F - Cold Holding) items sitting on seasoning cart on the cooks line, employee placed items in reach in cooler. chicken (41-46F - Cold Holding) the bottom half of this food item was cool the top half of food item was warmer. Employee closed lid to cooler to help contain cold air. **Warning**

High Priority - Toxic substance/chemical improperly stored. Grill cleaner spray bottle on same cart as seasonings at the end of cooks line. **Repeat Violation** **Admin Complaint**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. **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/ 4 employees present manager not at establishment. **Repeat Violation** **Admin Complaint**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink next to prep sink no towels, employee restocked towel holder. **Corrected On-Site**

Basic - Drain cover(s) missing. In between walk in cooler and cooks line, operator placed cover over drain. **Repeat Violation**

Basic - Dead roaches on premises. 1 dead roach on employee bathroom floor inside kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf above reach in cooler on cooks line.

Basic - Employee eating/drinking in a food preparation or other restricted area. Employee drank water on he cooks line.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Plate of food on shelf above wooden serving plates on bottom shelf of cooks line.

Basic - Equipment in poor repair. Interior top of reach in freezer cracked by mop closet. **Repeat Violation**

Basic - Floor soiled/has accumulation of debris. Under server alley. **Repeat Violation**

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer by mop closet. **Repeat Violation**

Basic - In-use tongs stored on equipment door handle between uses. Tongs on handle of rolling cart on cooks line. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can opener attachment soiled. **Repeat Violation**

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Screened door propped open in kitchen while establishment is open. **Repeat Violation**

Basic - Standing water in bottom of reach-in-cooler. With the flip top on reach in cooler on cooks line.

Employee Health Policies Present

Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. Observed the bar soda gun waste line is missing. - From follow-up inspection 2022-07-27: No change **Time Extended**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed to the left of the cook line, residential reach-in cooler Krab sticks 49, prepped chicken 51F, shrimp 46F. The unit was adjusted down and each dropped 1F in 10 minutes. ALSO, in the walk-in cooler, there was a delivery today per the staff. Chicken 47, pork 48. The internal freezer door was then opened to help stabilize the temperatures. **Warning**

Basic - Current Hotel and Restaurant license not displayed. Observed the current license is not available for review. It was explained to the manager how to access on the website.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal vitamins and bottled water stored on the server line, over customer service items. These were moved below. **Corrected On-Site**

Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed the hood filter system with gaps. New filters were brought out and put in place. **Corrected On-Site**

Basic - Waste line missing at soda gun holster. Observed the bar soda gun waste line is missing.