- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp in large bowl of standing water allowed to raise to a temperature of 60 while being held in the three compartment sink. The following corrective action was taken moved to the walk in cooler to continue thawing. **Corrected On-Site** **Warning** 10/15: violations marked time extension were not observed and/or not verified and/or not set up at the callback inspection. The violation shall be in complaince by the next inspection, or not repeated if it was not an acceptable. Failure to abide by this notice may result in immediate administrative actions against the license.
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning** 10/15: violations marked time extension were not observed and/or not verified and/or not set up at the callback inspection. The violation shall be in complaince by the next inspection, or not repeated if it was not an acceptable. Failure to abide by this notice may result in immediate administrative actions against the license.
- Intermediate - Soil residue in food storage containers rice unpackaged in a soiled can additionally the dry food powder containers are soiled, flour etc. **Warning** 10/15: violations marked time extension were not observed and/or not verified and/or not set up at the callback inspection. The violation shall be in complaince by the next inspection, or not repeated if it was not an acceptable. Failure to abide by this notice may result in immediate administrative actions against the license.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. A least two 17 lb each tanks were noted in the facility **Warning** 10/15: violations marked time extension were not observed and/or not verified and/or not set up at the callback inspection. The violation shall be in complaince by the next inspection, or not repeated if it was not an acceptable. Failure to abide by this notice may result in immediate administrative actions against the license.
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10/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink located to the left of the inside smoker on the cook line **Warning**
- Basic - Bowl or other container with no handle used to dispense food. In the brown rice **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles to the walk in cooler **Warning**
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. The lights above the cook line were off while the cooks were actively cooking. **Corrected On-Site** **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Interior of oven/smoker has heavy accumulation of black substance/grease/food debris. **Warning**
- Basic - Interior of refrigerator in disrepair/has exposed insulation to the large reach in freezer **Warning**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. The tops of the two reach in freezers have visible rust. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp in large bowl of standing water allowed to raise to a temperature of 60 while being held in the three compartment sink. The following corrective action was taken moved to the walk in cooler to continue thawing. **Corrected On-Site** **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee chopped lettuce 70 with bare hands. See stop sale **Warning**
- High Priority - Employee washed hands with no soap the cooks could not wash their hands with soap because their wasn't any on the cook line. Recommend the staff review Food Safety is in your Hands DBPR Form HR 5030-157 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Poultry 47. 44. Noodles 49. In the prep reach in cooler on the cook line **Warning**
- High Priority - Stop Sale issued due to adulteration of food product. Lettuce bare hands **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See (03A) 03A temps 47 or warmer when intended to be held cold or 03B temps 129 or cooler when inteded to be held hot or 03D when the cooling paramiter was not met or 03E when reheating paramiter was not met. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cream cheese in the walk in cooler **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pork 75. 76. Left out uncontrolled in the prep area after being marinated. The following corrective action was taken per the inspector the pork was placed in the walk in freezer for cooling. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink to the left of the inside smoker, additionally buckets, were being stored in from tof the hand sink. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink to the left of the inside smoker **Warning**
- Intermediate - No soap provided at handwash sink to both sinks on the cook line **Warning**
- Intermediate - Nonfood-grade basting brush used in food in a bowl with cream in the walk in cooler. The following corrective action was taken discarded **Corrected On-Site** **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, pork, beef. Please date all foods prepared on site. **Warning**
- Intermediate - Soil residue in food storage containers rice unpackaged in a soiled can additionally the dry food powder containers are soiled, flour etc. **Warning**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. A least two 17 lb each tanks were noted in the facility **Warning**
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10/14/2014 | Routine - Food | Warning Issued |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 44. Poultry 44. Butter 44. In the walk in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Tao chicken by the fryer, placed out at around 1 pm **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cream cheese. Tofu
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. The smoker on the cook line
- Intermediate - Handwash sink used for purposes other than handwashing. Used as storage, unclean **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, rice, shrimp etc
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1/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/5/2013 | Routine - Food | Call Back - Complied |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Shrimp 49. Pork 52. Sprouts 48. Lettuce 56. Noodles 51. Tofu 49 in the prep reach in cooler on the cook line **Warning**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Pasta 67 left out in the prep area **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice 90 left on to of the rice warmer on the cook line, soup 120 also left out sitting on a container at the steam table, instead of in the steam table **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Tearing noodles with bare hands **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. General Tao chicken **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over cooked pork **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. All foods in the prep reach in cooler on the cook line **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Tofu **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at the three compartment sink **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, pork, chicken, rice, etc **Warning**
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9/4/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink. By smoker
- Basic - Build-up of grease on nonfood-contact surface. Table for the rice cooker
- Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler in/at the cook line
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg rolls 43-46, poultry 46. beef 44. in the walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Rice 46 in the home style reach in cooler in/at the cook line.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Rice 10 containers
- Intermediate - Accumulation of food debris/grease on food-contact surface. On the prep table in the kitchen, the rice cooker,
- 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. The home style reach in cooler in/at the front counter and the walk in cooler
- Intermediate - Cutting board(s) stained/soiled. Multiple boards
- Intermediate - Handwash sink used for purposes other than handwashing. Used as storage by the smoker **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards are severely soiled
- Critical - Violation: 53B-08-1 No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Photo copies in use
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8/29/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The home style reach in cooler on the cookline is in op do not store temperature controlled foods in unit until certain its capable of maintaining foods at 41 or below
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The prep reach in cooler on the cookline is in op do not store temperature controlled foods in unit until certain it is capable of maintaining foods at 41 or below
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. discarded Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. rear prep area
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Photo copies in use
- Critical - Observed egg cartons used as a food-contact surface when washed vegetables a5e placed on them and when other cooked foods are held on the egg cartons .
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards are severely soiled
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice 51 f degrees x2 in the home style reach in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp 47, bean sprouts 48, beef 49 and pasta 53 f degrees in the storage reach in cooler on the cookline (by wok)
- Critical - Observed the use of an unclean thermometer.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). see temps 47-53 f degrees in the prep reach in cooler on the cookline (By wok)
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8/28/2012 | Routine - Food | Warning Issued |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. off by 4 f degrees Corrected On Site.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Photo copies in use
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Provided sanitation ssetup chinese version
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. smoker on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp 44 f degrees in the prep reach in cooler on the cookline
- Critical - Observed the use of an unclean thermometer. x2
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice held 24 hrs or greater not dated in the storage reach in cooler on the cookline Corrected On Site.
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1/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. Prep unit.
- Observed gaskets/seals on cold holding unit in poor repair. Reach-in freezer.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over cut veggies in walk-in cooler. Corrected On Site.
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9/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated dust. Fan covers in walk in cooler. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Observed gaskets with mold-like build-up. Small reach in cooler at front of kitchen.
- Observed knife block in use to store knives. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornstarch and water held at room temperature. Corrected On Site.
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3/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.Oil bottle in kitchen .
- Critical. Working containers of food removed from original container not identified by common name.Water bottle in kitchen \
- Critical. Observed food being cooled by nonapproved method.Chicken is covered.
- Critical. Snow peas not washed prior to preparation.
- Critical. Observed food stored on floor.Oil in kitchen.
- Observed nonfood-grade can used for food storage of carrots. Corrected On Site.
- Critical. Observed interior of microwave soiled. Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Observed build-up of grease on nonfood-contact surface.Inside fryer cabinets.
- Observed build-up of mold-like substance on surface of nonfood-contact surface.Gaskets in kitchen.
- Critical. Observed collagen pills stored on top of microwave , Corrected On Site.
- No Heimlich maneuver sign posted.
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12/7/2010 | Routine - Food | Inspection Completed - No Further Action |
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