Anyone tried Hawkers yet?

[Know Growth]

Popular clearly does mean ServSafe! I hope they resolve all of these issues.

From http://jacksonville.com/slideshow/2014-05-18/you-are-what-you-eat-check-out-latest-list-worst-restaurant-inspections-list#slide-22

Hawkers Asian Street Fare

1001 Park St.

Inspection date: May 7, 2014

Inspection disposition: Warning Issued

Violations: 17 total (High: 5, Intermediate: 4, Basic:

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. Open bottle of water at end of cook line. **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Numerous employee drinks stored along cook line. **Warning**

Basic - In-use knife/knives stored in crack between equipment and wall. At make table at end of cook line closest to restrooms. Knives stored between make table and wall. **Warning**

Basic - In-use tongs stored on equipment door handle between uses. Tongs on equipment handles along cook line. **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in room temperature water next to walk in cooler on prep table. **Warning**

Basic - In-use wet wiping cloth/towel used under cutting board. At end of cook line near make table across from grill. Employee removed cloth from under cutting board. Discussed placing latex gloves under cutting board. **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash signs at hand sinks throughout restaurant in kitchen and bar area. **Warning**

Basic - Wiping cloth sanitizing solution stored on the floor. At end of cook line. Manager moved sanitizer bucket off ground. **Corrected On-Site** **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. On cook line at make table units: Cut cabbage 55°, salsa 49°, cooked noodles 54°, cooked tofu 60°, tofu 56°, shrimp 56°, fish 56°, cut tomatoes 56°, bean sprouts 56°, cut cabbage 56°, cooked chicken 56°, raw chicken 55°, cooked shrimp 56°, beef 56°. In reach in cooler portion of coolers: Chicken wings 52°, rehydrated noodles noodles 60° 63°, cooked chicken 60°, pork 63°. Corrective action: placed items on ice and called for refrigeration truck. **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Walk in cooler fan blowing at 54° with the following items: Cut bok Choy 56°, egg roll mix 56, garlic in oil 56°, rehydrated noodles 55°, cut lettuce 58°, cooked pork 60°, cooked duck 55°, cooked shrimp 55°, rice 57°. Corrective action: ice placed on all items. General manager ordered a cooler truck for out of temp items. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Walk in cooler at 54° ambient on inspector thermometer. All items above 54°. Inspector measured the following temperatures: cut bok choy 56°, egg roll mix 56, garlic in oil 56°, rehydrated noodles 55°, cut lettuce 58°, cooked pork 60°, cooked duck 55°, cooked shrimp 55°, and rice 57°. Discarded the following items dated 5/6/2014: 12 chicken egg rolls, 24 lbs crispy pork, 5 lbs roast duck, 5 lbs meatballs, 2 lbs satay chicken, 6 lbs cooked tofu, 1 lb julienne pork, 20 lbs potstickers, 4 lbs fish strips, 2 lbs cooked shrimp, and 40 lbs rehydrated noodles. **Warning**

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In make table unit at end of cook line, raw fish stored behind cut cabbage and prepped vegetables. **Corrected On-Site** **Warning**

High Priority - Vacuum breaker missing at hose bibb. On spigot in alleyway outside of kitchen. **Warning**

Intermediate - Cold holding equipment incapable of 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. Walk in cooler at ambient temperature of 54° with the following items: Cut bok Choy 56°, egg roll mix 56, garlic in oil 56°, rehydrated noodles 55°, cut lettuce 58°, cooked pork 60°, cooked duck 55°, cooked shrimp 55°, rice 57°. Both make tables on cook with temps above 50° for the following items: Cut cabbage 55°, salsa 49°, cooked noodles 54°, cooked tofu 60°, tofu 56°, shrimp 56°, fish 56°, cut tomatoes 56°, bean sprouts 56°, cut cabbage 56°, cooked chicken 56°, raw chicken 55°, cooked shrimp 56°, beef 56°, Chicken wings 52°, rehydrated noodles noodles 60° 63°, cooked chicken 60°, pork 63°. **Warning**

Intermediate - Employee used handwash sink as a dump sink. Ice dumped in hand wash sink next to dish machine. **Warning**

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Cooling numerous items in walk in cooler at ambient temperature of 54°. Corrective action: bags of ice placed on items. **Warning**

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