- Basic - Build-up of grease/dust on nonfood-contact surface. Soap dispensers. Pipes complied.
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. 35 seats in building when license is only for 30.
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Only one invoice available for True World Foods.
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09/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In rice. Replaced with scoop that has handle. **Corrected On-Site**
- Basic - Build-up of grease/dust on nonfood-contact surface. On pipes near cook line to left of fry station. Soap dispenser tops also with similar debris.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Water bottle containing coffee on shelf with food to be used by public. Cooked poultry on prep table in Togo box for employee. All foods not for use in the restaurant must be identified (labeled) as personal food and separated (below all restaurant food or in different holding units.)
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. 35 seats in building when license is only for 30.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Two pairs of tongs hanging on grease/dust laden pipes to left of fry station.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rehydrated noodles 70°. Brought out at 12:40. Can only be used until 4:40. Cut cabbage (for spring rolls) 67° stated by operator being prepped, but no one in kitchen prepping onions that needed to be added to mix. Please finish prepping or place in reach-in cooler. **Warning** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried rice 93°. Originally cooked at 12:40. Can only be used until 4:40 as it has no means of temperature control. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw pork bone with hole in package over wraps for spring rolls. Moved pork bone. **Corrected On-Site**
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Only one invoice available for True World Foods.
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09/10/2014 | Routine - Food | Warning Issued |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Throughout. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Reuse of single-service articles. Vinegar bottles used for sauces. **Warning**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled cloth taped to wok handle. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sauces placed in vinegar bottles. **Warning**
- Intermediate - Refrigerator 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 below. Unit in lobby 58 - 60. Not in use. **Warning**
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3/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Dead roaches on premises. One dead roach in AC closet. Cleaned up. **Warning**
- Basic - Dirty dishes placed on prep table with food to be served. **Warning**
- 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. **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Throughout. **Warning**
- Basic - Equipment or utensils not designed or constructed in a durable manner. Stainless steel scrubber used to clean wok. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 62°. Water needs to be over 135° **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Beef in freezer. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Reuse of single-service articles. Vinegar bottles used for sauces. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout. **Warning**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled cloth taped to wok handle. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sauces placed in vinegar bottles. **Warning**
- High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Sprouts brought out to customers held at make table for later use. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noodles 58°. Tofu 61°. In lobby cooler. Cabbage 62°. Sprouts 56°. Tofu 45°. In second home style refrigerator. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 135 degrees Fahrenheit more than four hours. See stop sale. Sushi rice from 11 am still on site at 3pm. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers. Sprouts. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Broth 100°. Reheated. Sushi rice 68°. Discussed time as a public health control. Rice made at 11 needs to be discarded by 3 pm. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw pork over carrots. In reach-in cooler. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken mixed in separated packages with raw beef and pork. **Warning**
- High Priority - Stop Sale issued due to adulteration of food product. Boba tea berries held in egg carton. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 6 bags rehydrated noodles at 58°. 2 cases tofu at 61°. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer buckets. **Warning**
- Intermediate - Refrigerator 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. Home style unit closest to lobby 45°. Unit in lobby 58° - 60°. **Warning**
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3/7/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Handle to screen used to cover rice soiled. Washed. **Corrected On-Site**
- Basic - Cove molding at floor/wall juncture broken/missing. To left of step at entrance to kitchen.
- Basic - Food storage container/container lid cracked or broken. Plastic container holding cabbage on table.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in 87 water on prep table. Washed. **Corrected On-Site**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Top of chest freezer lined with an absorbent paper. Handles to saute pans covered with newspaper.
- Basic - Old labels stuck to food containers after cleaning. Sticker on half sized pan above dish sink.
- Basic - Reach-in cooler gasket torn/in disrepair. Unit used to store utensils in kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. By cutting board on prep table. Moved to bucket.
- Basic - Working containers of food removed from original container not identified by common name. Seasonings on shelf. Items in upright reach-in freezer in Togo containers.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 62 on table behind wok.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Spring rolls 120 and sesame balls 118 (cooked plant foods). Cooked rice 125, 98. Sold items in question. Verified understanding to move to time as a public health control. Cooked at 11am will dispose at 3 pm.
- Intermediate - Employee used handwash sink as a dump sink. Ice observed in hand wash sink at kitchen entrance.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men''s restroom. Replaced. **Corrected On-Site**
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2/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Handle to screen used to cover rice soiled. Washed. **Corrected On-Site**
- Basic - Cove molding at floor/wall juncture broken/missing. To left of step at entrance to kitchen.
- Basic - Food storage container/container lid cracked or broken. Plastic container holding cabbage on table.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in 87° water on prep table. Washed. **Corrected On-Site**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Top of chest freezer lined with an absorbent paper. Handles to saute? pans covered with newspaper.
- Basic - Old labels stuck to food containers after cleaning. Sticker on half sized pan above dish sink.
- Basic - Reach-in cooler gasket torn/in disrepair. Unit used to store utensils in kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. By cutting board on prep table. Moved to bucket.
- Basic - Working containers of food removed from original container not identified by common name. Seasonings on shelf. Items in upright reach-in freezer in Togo containers.
- High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. Ownership is Saigon Legend LLC not Donnelly Oanh as indicated on BEV1102887 and verified by operator.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 62° on table behind wok.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Spring rolls 120° and sesame balls 118° (cooked plant foods). Cooked rice 125°, 98°. Sold items in question. Verified understanding to move to time as a public health control. Cooked at 11am will dispose at 3 pm.
- Intermediate - Employee used handwash sink as a dump sink. Ice observed in hand wash sink at kitchen entrance.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's restroom. Replaced. **Corrected On-Site**
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11/19/2013 | Routine - Food | Warning Issued |
- Basic - No handwashing sign provided at a hand sink used by food employees. Next to mop sink. **Warning**
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9/10/2013 | Routine - Food | Call Back - Complied |
- 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. Prep table at cook line. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Next to mop sink. **Warning**
- 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 cutting onions for long term storage. Corrective action - discussed proper procedure, put on gloves. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Smoked and regular raw salmon for sushi without proof. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch and water 62? at cook line. Corrective action - put on time control, given plan. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over tofu in refrigerator closest to rear exit door. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Filled with items, next to mop sink. Corrective action - removed items. **Warning**
- 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. Only one card available. **Repeat Violation** **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Given sign **Corrected On-Site** **Warning**
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4/29/2013 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. **Corrected On-Site**
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures True cooler holding food on bottom shelf at 45.Do not use till able to maintain 41 or below.
- Critical - Employees have not received training related to their assigned duties. Person washing dishes not setting up sinks correctly and could tell me proper way.
- Critical - Handwash sink not accessible for employee use at all times sink by 3 bay-sink holding plant.
- Critical - Incomplete proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Have cards but can not produce a book to train with.
- Critical - No conspicuously located thermometer in holding unit small white one up front.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils.Person washing dishes
- Observed grease accumulated on kitchen floor by fryers
- Critical - Observed interior of microwave soiled. **Repeat Violation**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit cooked chicken and raw beef both 45 in true cooler.corrective action taken
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation chicken on top of beef in white unit by back door.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked all cook items in upright cooler. **Repeat Violation**
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11/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored spoons not inverted.
- Critical - Identity of food or food product misrepresented main menu has crab in california roll all others ok. Corrected On Site.
- Critical - Lack of toilet tissue at each toilet men's
- Critical - No conspicuously located thermometer in holding unit sliver #4
- Observed grease accumulated under cooking equipment throughout kitchen.
- Critical - Observed interior of microwave soiled.
- Critical - Observed live flies in kitchen.
- Critical - Observed raw animal food stored over ready-to-eat food eggs above tofu in white refrigerator. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area water pitchers by hand sink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked cooked items in #4.
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3/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner tongs on stove handle.
- Critical - Handwash sink not accessible for employee use at all times by stove.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container sugar.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area pepsi on top of toaster oven.
- Observed employee with no hair restraint.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor oil jug rice container.
- Observed personal care item stored with food.
- Observed single-service items stored on floor napkins.
- Critical - Observed toxic item improperly stored on top of prep table.
- Critical - Observed uncovered food in holding unit/dry storage area numerous items in freezer.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked shrimp,chicken.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions date not legible.
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10/3/2011 | Routine - Food | Inspection Completed - No Further Action |
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