- Basic - Case/container/bag of food stored on floor in walk-in c/freezer. / boxes of noodle and container chicken
- Basic - Cutting board has cut marks and is no longer cleanable./ at cook line
- Basic - Gaskets/seals on holding unit in poor repair./ Check All
- Basic - Hood soiled with heavy accumulated grease./ at cook line
- Basic - In-use knife/knives stored in cracks between pieces of equipment. / at cook line
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit./ water temp 80° by the dish machine area
- Basic - In-use wet wiping cloth/towel used under cutting board. / at cook line
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees./ by the mop sink , women and man bathroom
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food./ cooked chicken at cook line
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged./ raw beef next to cooked shrimp **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink./at wait station area
- Intermediate - Heavy Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ cooked pork from yesterday At walking cooler
|
10/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food./ containers used to scoop bulk sugar/ rice
- Basic - Case/container/bag of food stored on floor in walk-in freezer **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ prep table **Corrected On-Site**
- Basic - Food stored in dry storage area not covered./ flour
- Basic - Grease moderate accumulated under cooking equipment.
- Basic - Heavy Accumulation of debris on exterior of warewashing machine.
- Basic - Heavy Build-up of grease/dust/debris on hood filters.
- Basic - Ice scoop handle in contact with ice./ ice bin **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit./ 90 degrees f **Corrected On-Site** **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board./ prep area
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ in cooks. line cooler
- Basic - No copy of latest inspection report available.
- Basic - Reach-in cooler gasket torn/in disrepair./ cooks line cooler
- Basic - Silverware/utensils stored upright with the food-contact surface up./ by soup server area
- Basic - Soiled card board boxes used as food-contact shelf covers couple of areas in kithen
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment./ raid bug spray under dish machine
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ corn starch on cooks line 70 degrees f - recommended rapid chill gave time procedures if they choose to do that
- Intermediate - All hand wash sink used for purposes other than hand-washing./ storing steel wool. Employee cups, utensils
- Intermediate - Heavy Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ server station area
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - 1 expired employee
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap./ server station soap old/ clogged
|
4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Equipment in poor repair, reach in cooler in front of fryer ambient temperature 46°, establishment has more that one reach in cooler food was remove immediately. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Food stored in ice used for drinks. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, won ton, breaded chicken, egg rolls at 46°, inside reach in cooler in front of fryer. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared, all cooked food inside walk in cooler and reach in coolers.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than hand washing, to storage sponges
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, all hand wash sink
|
9/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. Apron **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over cooked food. Raw beef over cooked shrimp - walk in cooler **Corrected On-Site**
|
6/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense soy sauce. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - No handwashing sign provided at cook line hand sink used by food employees.
- Basic - Sugar, corn starch, and soy sauce bucket stored on dry storage area floor.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength- test strip turned dark blue, then back to white. **Corrected On-Site**
- High Priority - Corn starch identified in the written procedure as a food held using time as a public health control has no time marking but the time removed from temperature control was determined to be 45 minutes prior. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) foods prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
|
2/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit- reach in cooler.
- Critical - Observed corn starch cold held at 75 degrees Fahrenheit. Product mixed 15 mins. prior; placed on time as a public health control. Repeat Violation. Operator provided with DBPR Form 5022-090 and educated on TPHC requirements.
- Critical - Observed handwash sink used for purposes other than handwashing- wire sponge and utensils stored inside. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation- raw chicken over raw shrimp in walk in freezer. Repeat Violation. Corrected On Site.
- Critical - One employee training certificate expired. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength- 0 ppm. Corrected On Site.
|
9/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Nonpotable water used for the preparation of food. Corrected On Site
|
4/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Observed dusty ceiling tiles and/or air conditioning vent covers- over dry storage. Repeat Violation.
- Critical - Observed food stored on floor; shrimp in walk in freezer. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing- wire sponge and food debris inside. Corrected On Site. Repeat Violation.
- Critical - Observed mild buildup of slime in the interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit- corn starch at 74f in cook line; operator moved to cooler for rapid chilling.
- Critical - Observed raw animal food stored over ready-to-eat food- raw beef over wonton. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation- raw chicken with raw chicken; chicken over shrimp in walk in cooler. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area- fried noodles by drinks station.
- Plumbing system in disrepair- wait station hand wash sink backed up.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked- lo mein in walk in cooler. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
|
4/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathrooms not enclosed with tight-fitting, self-closing doors.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored; silverware not inverted. Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. At 0 ppm. Operator to wash, rinse and sanitize in three compartment sink until dishwasher machine serviced, or otherwise fixed.
- Critical - Handwash sink not accessible for employee use at all times; blocked by rice steamer at the end of cookline. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees at the end of the cookline. Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers abov4 dry storage racks.
- Critical - Observed encrusted material on can opener.
- Critical - Observed garlic and oil mix cold held at greater than 41 degrees Fahrenheit; 69f. Per cook, food outside for 45 minutes after being mixed; moved to cooler for rapid cooling.
- Critical - Observed handwash sink used for purposes other than handwashing utensil and wire sponge found inside. Corrected On Site.
- Critical - Observed unlabeled spray bottle by three compartment sink.
- Observed walk in cooler fan vent soiled with accumulated dust.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strengt; 0 ppm in sanitizer bucket. Corrected On Site.
|
12/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Non-food contact surfaces clean
- Critical - Toxic items labeled and used properly
- Walls, ceilings, and attached equipment, constructed, clean
- Wiping cloths clean, used properly, stored
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Original container: properly labeled, date marking
|
4/12/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Le China, 37 Blake Blvd, Kissimmee, FL »