KAI ASIAN STREET FARE Inspection – April 17, 2024

High Priority 3

#5High Priority22-41-4

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 machine with 0 ppm **Warning**

Warning

#6High Priority02C-01-5

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Kimchi made 4 weeks ago.

#7High Priority01B-24-5

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Kimchi made 4 weeks ago .

Stop Sale

Intermediate 1

#8Intermediate11-27-4

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Corrected On-Site**

Corrected On-Site

Basic 4

#1Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed.

#2Basic13-07-4

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing orders while wearing a watch. **Corrected On-Site**

Corrected On-Site

#3Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon kept by rice warmer with temperature of 82F

#4Basic25-06-4

Basic – Single-service articles not stored inverted or protected from contamination. To go bowls kept in cook line facing up **Corrected On-Site**

Corrected On-Site

Florida Food Watch