MICHAEL ASIAN CUISINE Inspection – September 6, 2024

High Priority 1

#8High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. – raw shell eggs (76F – Cold Holding); cooked rice (72F – Cold Holding – Less than 4 hours per operator. Operator place in freezer for quick cool. **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#9Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -Interior of fryers and baskets

#10Intermediate03F-10-5

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Basic 7

#1Basic16-03-4

Basic – Accumulation of debris inside warewashing machine.

#2Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine.

#3Basic16-23-4

Basic – Accumulation of lime scale on the inside of the dishmachine.

#4Basic32-04-4

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. – men's and ladies restroom

#5Basic32-12-5

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

#6Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside. – back door open at the time of inspection.

#7Basic36-73-4

Basic – Floor soiled/has accumulation of debris. – under cooking equipment on cooks line.

Florida Food Watch