Brandon Asian Cuisine

The inspector came back, found the problems fixed and allowed the business to reopen.

• Thermometers provided and accurate
  • Intermediate: No probe thermometer provided to measure temperature of food products. Same-
• Lighting
  • Basic: 1 Light shield damaged in kitchen. Same-

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Thermometers provided and accurate
  • Intermediate: No probe thermometer provided to measure temperature of food products.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Wrapped raw pork stored above container of soup in Walk in cooler. Manager inverted during inspection.
  • Basic: Bag of carrots stored on floor in Walk in cooler.
• Handwashing and hygienic practices
  • High priority: Employee switched from working with raw food to ready-to-eat food without washing hands. Employee switched from working with raw Pork and raw beef to vegetables without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
  • High priority: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked trash from floor and then engaging in food preparation without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
• Food-contact surfaces clean and sanitized
  • Basic: Interior of Small oven has accumulation of black substance, grease and food debris.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Stove soiled 2) Shelves throughout kitchen soiled
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Approximately 2 Dead roaches on shelf next to dishwashing machine in kitchen.
  • High priority: Roach activity present as evidenced by live roaches found. 1) Approximately 5 live roaches in container under preparation table across from Triple sinks in kitchen. 2) Approximately 1 live roach crawling on prep table in kitchen. 3) Approximately 1 live roach on prep table lower shelf in kitchen. 4) Approximately 1 live roach on shelf next to dishwashing machine in kitchen.
• Lighting
  • Basic: 1 Light shield damaged in kitchen.
• Manager certification and employee training
  • 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 & Lodging Association (SafeStaff) 866-372-7233.