MEKONG II

Violations (20)

• 14-31-5Critical

  Nonfood-grade bags used in direct contact with food.

  High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked noodles in reach in cooler across from cook line in non food grade bags.

  High Priority

• 14-01-5Repeat

  Bowl or other container with no handle used to dispense food.

  Basic - Bowl or other container with no handle used to dispense food. Observed to the left of cook line in container with rice no handle bowl. Operator discarded no handle bowl during time of inspection. **Repeat Violation**

  Basic

• 14-45-4

  Cardboard used to line nonfood-contact shelves.

  Basic - Cardboard used to line nonfood-contact shelves. Observed on shelves across from white chest freezer cardboard lining no food-contact shelves.

  Basic

• 36-36-4Repeat

  Ceiling tile missing.

  Basic - Ceiling tile missing. Observed ceiling tile missing above three compartment sink. **Repeat Violation**

  Basic

• 50-09-4

  Current Hotel and Restaurant license not displayed.

  Basic - Current Hotel and Restaurant license not displayed. Observed current license not displayed during time of inspection.

  Basic

• 35A-03-4Corrected on site

  Dead roaches on premises.

  Basic - Dead roaches on premises. Observed 2 dead roaches below three compartment sink across from cook line. Operator swept and threw away roaches during time of inspection. **Corrected On-Site**

  Basic

• 12B-07-4Corrected on site

  Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

  Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on preparation table across from white chest freezer in kitchen. Employee discarded drink during time of inspection. **Corrected On-Site**

  Basic

• 40-06-5Corrected on site

  Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

  Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on preparation table to the left of steam table. Operator removed phone from preparation table during time of inspection. **Corrected On-Site**

  Basic

• 36-01-4

  Floor not cleaned when the least amount of food is exposed.

  Basic - Floor not cleaned when the least amount of food is exposed. Observed grease and food debris on floor of cook line.

  Basic

• 08B-38-4RepeatCorrected on site

  Food stored on floor.

  Basic - Food stored on floor. Observed on floor to the right of three compartment sink cases of raw chicken and shrimp. As per operator they received shipment today and are in the process of storing. Employee stored cases on preparation table during time of inspection. **Corrected On-Site** **Repeat Violation**

  Basic

• 14-69-4

  Ice buildup in reach-in freezer and/or walk-in freezer.

  Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in white chest freezer across from dry storage shelf. Observed ice buildup in white chest freezer to the left of cook line.

  Basic

• 31B-04-4Repeat

  No handwashing sign provided at a hand sink used by food employees.

  Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand wash sink to the right of cook line no hand wash sign during time of inspection. Sign was provided to operator via email. **Repeat Violation**

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves at dry storage area to the left of cook line soiled with dust.

  Basic

• 25-32-4

  Reuse of single-service or single-use articles.

  Basic - Reuse of single-service or single-use articles. Observed reuse of cardboard boxes to store food throughout kitchen area.

  Basic

• 06-01-5Corrected on site

  Time/temperature control for safety food thawed in an improper manner.

  Basic - Time/temperature control for safety food thawed in an improper manner. Observed at preparation table across from steam table raw chicken and dumplings defrosting in ambient temperature. Operator placed in running water during time of inspection. **Corrected On-Site**

  Basic

• 36-27-5

  Wall soiled with accumulated grease, food debris, and/or dust.

  Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of grease on walls throughout kitchen area.

  Basic

• 31B-03-4RepeatCorrected on site

  No soap provided at hand sink used by food employees.

  Intermediate - No soap provided at hand sink used by food employees. Observed at hand wash sink to the left of cook line no soap. Operator provided soap during time of inspection. **Corrected On-Site** **Repeat Violation**

  Intermediate

• 02C-02-5

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ribs portioned in vertical freezer to the right of kitchen entrance, as per operator prepared two days ago without date marking.

  Intermediate

• 36-17-5

  Floor tiles missing and/or in disrepair.

  Basic - Floor tiles missing and/or in disrepair. Observed floor tiles missing and in disrepair throughout kitchen.

  Basic

• 53B-14-5

  Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

  Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Rafael Bernal currently working at establishment with expired employee training 3/14/25.

  Intermediate