- Basic - Bowl or other container with no handle used to dispense food. In rice cooker/warmer, cook line and in container of flour dry storage area. Manager removed. **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Soiled reach-in cooler gaskets. Make table unit.
- Basic - Stored food not covered in reach in cooler. Wontons and egg rolls in white reach in cooler by register.
- 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. Garlic and oil mix and corn starch and water mix, cook line. Manager put time on items.
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10/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Gaskets with slimy/mold-like build-up. Reach in cooler/make table unit and walk in cooler. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Chicken, beef, and pork stored in thank you bag sub white reach in coolers in the front as well as in walk in cooler. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
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6/3/2014 | Food-Licensing Inspection | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In numerous containers throughout. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On exterior of bulk containers on dry storage shelf. Also on exterior of fan in kitchen, cook line. **Warning**
- Basic - Food debris/dust/soil residue on dry storage shelves. On bottom shelf of prep table in rear dry storage area. **Warning**
- Basic - Food stored on floor. Containers of Shrimp and chicken on floor in walk in cooler also multiple buckets and containers stored on floor in walk in freezer. **Warning**
- Basic - Gaskets with slimy/mold-like build-up. Reach in cooler/make table unit and walk in cooler. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. In water that was 81°. On rice stream table station. **Corrected On-Site** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. Make table. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Chicken, beef, and pork stored in thank you bag sub white reach in coolers in the front as well as in walk in cooler. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple throughout. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Bulk containers of white substance in rear dry storage area. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken 82°-84° made this morning at 11:30. **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale. Chicken 82°-84° cook line. Manager stated items were cooked this morning around 11:30. **Warning**
- High Priority - Dented/rusted cans present. See stop sale. Can of soy sauce. **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Bulk containers of white substance in dry storage area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. shrimp 44° pork 46° chicken 47° tofu 48° ambient air temperature 48° in make table unit, cook line. Corrective action advised manager to not use reach in cooler until it has been fixed and to put ice on items and place in another working unit. **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. On corn starch/water mix and garlic and oil mix, cook line. **Warning**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager doesn't know proper cooling procedures and parameters. Also manager unaware of correct cold holding temperatures for Time/temperature control for safety foods. **Warning**
- Intermediate - Employee filled water pitcher/cup at handwash sink. Employee filled bottle with water in front hand wash sink by register. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling potentially hazardous (time/temperature control for safety) food. **Warning**
- Intermediate - Reach-in cooler not 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. Shrimp 44° pork 46° chicken 47° tofu 48° ambient air temperature 48° in make table/reach in cooler unit, cookline. **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. Chicken, egg rolls and wontons in white reach in cooler by register and in walk in cooler items were made Saturday. **Warning**
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6/2/2014 | Food-Licensing Inspection | Warning Issued |
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