- Basic - Duct tape used to repair nonfood-contact surface. (Legs and lower shelf of prep table near dry storage room. ) **Warning**
- Basic - Equipment in poor repair. (Glass on 2 door upright cooler in kitchen has cracks.) **Repeat Violation** **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. (Wait station around hand sink) **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. (Over rice cooker at buffet) **Repeat Violation** **Warning**
|
3/26/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. ( Single service container stored in dry rice container, used as scoop. Also in vinegar container.) **Warning**
- Basic - Build-up of food debris, dust or dirt on exterior of large bins and lids used for storage of salt, sugar, other dry powdered or granular food products. **Warning**
- Basic - Build-up of soil/debris on the floor under shelving. (Soda box storage) **Warning**
- Basic - Duct tape used to repair lower prep table shelving where shelf is not attached properly to leg, large hole is in lower shelf and shelf is rusted. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. (Metal pans/trays recently washed) **Warning**
- Basic - Equipment in poor repair. (Glass door on 2door upright cooler in kitchen has cracks. Reach in cook line cooler ambient air 50F). **Warning**
- Basic - Equipment or utensils not designed or constructed in a durable manner. (Black and Decker power drill used with mixing attachment for wet mixes.) **Warning**
- Basic - Floors not maintained smooth and durable. Grout missing at several areas of kitchen. **Warning**
- Basic - Garbage can located outside has no lid or lid open/broken. **Warning**
- Basic - Nonfood-grade garbage bags used in direct contact to store food. (Dry noodles for soup) **Warning**
- Basic - Several holes in wall above/behind kitchen prep table. **Warning**
- Basic - Walk-in freezer and walk in cooler shelves soiled with encrusted food debris. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wiping cloth/towel used under cutting board at raw chicken prep counter. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. (Multiple food containers reused for dry storage products not labeled with name of new contents.) **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. (Salmon). (Salmon receipts show both a fresh and frozen salmon product on the same receipt. The staff is not clear in understanding which of the two are used for sushi.) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Multiple items in cookline make table at 46F -48F where ambient air is 50F. All items relocated to nearby walk in cooler. 47F raw chicken in cookline cooler, 48F plant food in cookline cooler, 46F tofu) **Warning** (Upon callback raw meats held again at 47F in non-working unit at cookline where ambient air is 51F. Raw meats and vegetables relocated to walk in unit. )
- High Priority - Raw animal food stored over ready-to-eat food. (Raw meats over cleaned and cooked plant foods in walk in units. Raw chicken over cooked, battered chicken.) **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. (At buffet area side table where cooked rice is held in steamer) **Warning**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. (Employee restroom in kitchen.) **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **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. (Multiple items in walk in cooler from previous day on shelves with items made earlier on day of inspection. No indication of First-In-First-Out.) **Warning**
|
2/5/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food. (Bowl in dry rice bin. Bowl floating in covered container of sushi rice vinegar.) **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Clean cups/glasses not properly air dried - wet nesting. (Wait station in dining room) **Repeat Violation** **Warning**
- Basic - Duct tape used to repair nonfood-contact surface. (Legs and lower shelf of prep table near dry storage room. ) **Warning**
- Basic - Equipment in poor repair. (Glass on 2 door upright cooler in kitchen has cracks.) **Repeat Violation** **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. (Scoop handles contacting salt, msg, and sugar) **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. (Whole octopus thawing on counter in kitchen.) **Corrected On-Site** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. (Raw whole fish in melted ice at 48°F water in 3 bay sink.) **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. (Back of kitchen at chicken prep area) **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. (Wait station around hand sink) **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor next to buffet line at kitchen door. **Corrected On-Site** **Warning**
- High Priority - Dented/rusted cans present. See stop sale. Bamboo shoots, baby corn, water chestnuts. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. (Tilapia commercially packaged as sushi-grade. Receipts show no indication of parasite destruction.). : Non-exempt fish may not be served raw or undercooked **Warning**
- High Priority - Operator unable to provide invoice to verify the source of the food. See stop sale. (Whole chicken-with heads in-tact, whole octopus) **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. (Raw chicken over Krab salad in walk in cooler) **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. (Over rice cooker at buffet) **Repeat Violation** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. (At back kitchen sink near water heater in prep area where employee is prepping a large volume of raw chicken) **Warning**
- Intermediate - No soap provided at handwash sink. (New soap pump bottles put out at handsinks upon arrival in kitchen.) **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation** **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 from previous day morning prep.) **Corrected On-Site** **Warning**
|
1/24/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. ( Single service container stored in dry rice container, used as scoop. Also in vinegar container.) **Warning**
- Basic - Build-up of food debris, dust or dirt on exterior of large bins and lids used for storage of salt, sugar, other dry powdered or granular food products. **Warning**
- Basic - Build-up of soil/debris on the floor under shelving. (Soda box storage) **Warning**
- Basic - Duct tape used to repair lower prep table shelving where shelf is not attached properly to leg, large hole is in lower shelf and shelf is rusted. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. (Metal pans/trays recently washed) **Warning**
- Basic - Equipment in poor repair. (Glass door on 2door upright cooler in kitchen has cracks. Reach in cook line cooler ambient air 50F). **Warning**
- Basic - Equipment or utensils not designed or constructed in a durable manner. (Black and Decker power drill used with mixing attachment for wet mixes.) **Warning**
- Basic - Floors not maintained smooth and durable. Grout missing at several areas of kitchen. **Warning**
- Basic - Garbage can located outside has no lid or lid open/broken. **Warning**
- Basic - Nonfood-grade garbage bags used in direct contact to store food. (Dry noodles for soup) **Warning**
- Basic - Several holes in wall above/behind kitchen prep table. **Warning**
- Basic - Walk-in freezer and walk in cooler shelves soiled with encrusted food debris. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wiping cloth/towel used under cutting board at raw chicken prep counter. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. (Multiple food containers reused for dry storage products not labeled with name of new contents.) **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. (Salmon). (Salmon receipts show both a fresh and frozen salmon product on the same receipt. The staff is not clear in understanding which of the two are used for sushi.) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Multiple items in cookline make table at 46F -48F where ambient air is 50F. All items relocated to nearby walk in cooler. 47F raw chicken in cookline cooler, 48F plant food in cookline cooler, 46F tofu) **Warning** (Upon callback raw meats held again at 47°F in non-working unit at cookline where ambient air is 51°F. Raw meats and vegetables relocated to walk in unit. )
- High Priority - Raw animal food stored over ready-to-eat food. (Raw meats over cleaned and cooked plant foods in walk in units. Raw chicken over cooked, battered chicken.) **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. (At buffet area side table where cooked rice is held in steamer) **Warning**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. (Employee restroom in kitchen.) **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **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. (Multiple items in walk in cooler from previous day on shelves with items made earlier on day of inspection. No indication of First-In-First-Out.) **Warning**
|
10/25/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of food debris/soil residue on multiple handwash sinks. **Warning**
- Basic - Accumulation of food debris/soil residue on multiple paper towel dispensers. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. ( Single service container stored in dry rice container, used as scoop. Also in vinegar container.) **Warning**
- Basic - Build-up of food debris, dust or dirt on exterior of large bins and lids used for storage of salt, sugar, other dry powdered or granular food products. **Warning**
- Basic - Build-up of soil/debris on the floor under shelving. (Soda box storage) **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. (Cups/bowls at buffet) **Warning**
- Basic - Duct tape used to repair lower prep table shelving where shelf is not attached properly to leg, large hole is in lower shelf and shelf is rusted. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. (Metal pans/trays recently washed) **Warning**
- Basic - Equipment in poor repair. (Glass door on 2door upright cooler in kitchen has cracks. Reach in cook line cooler ambient air 50°F). **Warning**
- Basic - Equipment or utensils not designed or constructed in a durable manner. (Black and Decker power drill used with mixing attachment for wet mixes.) **Warning**
- Basic - Floor area(s) covered with standing water near dish machine. **Warning**
- Basic - Floor soiled/has accumulation of debris. (Throughout kitchen. Debris in many areas. Blood on floor below meat grinder.) **Warning**
- Basic - Floors not maintained smooth and durable. Grout missing at several areas of kitchen. **Warning**
- Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**
- Basic - Food-contact surface not smooth and easily cleanable. Cooked chicken cooling in a shallow cardboard box inside a gray tub in the walk in cooler. **Warning**
- Basic - Garbage can located outside has no lid or lid open/broken. **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. (Scoop handles lying in contact with sugar, salt other granular dry food products in large bins.) **Warning**
- Basic - Nonfood-grade garbage bags used in direct contact to store food. (Dry noodles for soup) **Warning**
- Basic - Several holes in wall above/behind kitchen prep table. **Warning**
- Basic - Walk-in freezer and walk in cooler shelves soiled with encrusted food debris. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site** **Warning**
- Basic - Wiping cloth/towel used under cutting board at raw chicken prep counter. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. (Multiple food containers reused for dry storage products not labeled with name of new contents.) **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 25ppm clorine at 3bay sink where large trays were observed washed. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. (Cooked noodles from previous night preparation at 70°F in walk in cooler. Noodles covered with plastic wrap and in large volume in a 6inch deep plastic tub.) **Warning**
- Basic - High Priority - Dead roaches on premises. (4 dead under wait station cabinet near buffet line where tea and cups are stored.) **Corrected On-Site** **Warning**
- High Priority - Dented/rusted cans present. See stop sale. Bamboo shoots. **Warning**
- High Priority - Employee washed hands with no soap. Employees handling many raw meats and rinsing hands in sinks with water only as no soap was provided for greater part of inspection. **Corrected On-Site** **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. (Salmon). (Salmon receipts show both a fresh and frozen salmon product on the same receipt. The staff is not clear in understanding which of the two are used for sushi.) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Multiple items in cookline make table at 46°F -48°F where ambient air is 50°F. All items relocated to nearby walk in cooler. 47°F raw chicken in cookline cooler, 48°F plant food in cookline cooler, 46°F tofu) **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. (Raw meats over cleaned and cooked plant foods in walk in units. Raw chicken over cooked, battered chicken.) **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. (At buffet area side table where cooked rice is held in steamer) **Warning**
- High Priority - Toxic substance/chemical stored by or with food. 5 gallon full gas can and dishwasher chemical containers stored on dry storage shelf adjacent to starch and sugar bags. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. (200ppm chlorine in wiping cloth bucket) **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of two ice machines. **Warning**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. (Scoops inside sugar, salt, granular dry food products are soiled.) **Warning**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Encrusted, soiled material on meat grinder. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. (Pitcher observed in hand sink at wait station) **Corrected On-Site** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. (Employee restroom in kitchen.) **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Manager arrived at start of inspection, **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink. (At back kitchen prep line near raw chicken prep) **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **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. (Multiple items in walk in cooler from previous day on shelves with items made earlier on day of inspection. No indication of First-In-First-Out.) **Warning**
|
10/24/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
10/22/2012 | Complaint Full | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. This violation must be corrected by : 8/15/2012.
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. This violation must be corrected by : 8/15/2012.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[2-door upright]
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation.
|
8/15/2012 | Complaint Full | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[2-door upright]
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions.[wait station] Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.{REAR KITCHEN SINK}
- Critical - No monitoring of buffet/salad bar by employee trained in safe operating procedures.[small children leaning inside self-serve ice cream chest]
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. This violation must be corrected by : 8/15/2012.[fresh salmon]
- Observed equipment in poor repair.{DAMAGED/TAPE WRAPPED AROUND HANDLE}
- Critical - Observed food stored on floor.{RICE} Corrected On Site.
- Critical - Observed food stored on floor.{WALKIN FREEZER } Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.[bulk rice]
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.[near self-serve rice station]
- Critical - Observed packaged food not labeled as specified by law.{NOT IN ENGLISH:BAG OF FLOUR}
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. This violation must be corrected by : 8/15/2012.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.[raw chicken is carried over raw beef inside make-table cooler] Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed toxic item stored by food.{PAINT WITH OPEN BAGS OF FLOUR} Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. This violation must be corrected by : 8/15/2012.
|
8/14/2012 | Complaint Full | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.- service scheduled with in hour per technician
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed dented cans. vanilla pudding, chestnuts, dry storage Corrected On Site. segregated for return
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. employee peeling steamed shrimp with barehands, back prep table Corrected On Site. gloves used
- Critical - Observed food stored on floor. box of calamari, walk in freezer Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. bulk container of uncooked rice , back kitchen Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. soysauce, back prep table Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken behind raw beef , top reach in cooler, cookline Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken ovver raw beef, walk in cooler Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. chicken , walk in freezer
- Critical - Observed uncovered food in holding unit/dry storage area. open bag of cornstarch, dry storage Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. walk in cooler near cookline
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site. reheated
|
7/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-33-1 Observed equipment in poor repair.(ice machine lid)
|
6/15/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.(salmon used in sushi)
- Critical - Violation: 08A-12-1 Observed food stored in undrained ice.(shrimp, clams, pasta all in ealk in cooler)
- Critical - Violation: 08A-20-1 Displayed food not properly protected from contamination.(sugar peanuts and fried wontons on buffet line)
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(pizza cutter and spoon across from oven) Corrected On Site.
- Violation: 14-33-1 Observed equipment in poor repair.(ice machine lid)
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 24-08-1 Equipment and utensils not properly air-dried.
|
4/11/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.(employee restroom in kitchen )
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.(3 door upright reach in cooler on cooks line)
- Critical - Displayed food not properly protected from contamination.(sugar peanuts and fried wontons on buffet line)
- Drain cover(s) missing.(under prep sinks)
- Equipment and utensils not properly air-dried.
- Critical - Hand wash sink lacking proper hand drying provisions.(near walk in) Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.(salmon used in sushi)
- Observed a nonfood-grade basting brush used in food.(in oil across from oven)
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.(in cooler in pizza pre area)
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.(employee chopping cabbage not for immediate use) Corrected On Site.
- Critical - Observed dented/rusted cans.(1 can of oyster sauce 1 can of hoisin sauce) Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Observed equipment in poor repair.(ice machine lid)
- Critical - Observed food being cooled by nonapproved method.(cooked chicken at 86 degrees f left out on speep rack to cool, moved to cooler) Corrected On Site.
- Critical - Observed food stored in undrained ice.(shrimp, clams, pasta all in ealk in cooler)
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(pizza cutter and spoon across from oven) Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(chicken, cooked egg rolls, raw chicken beef, mussles, seafood all in 3 door upright reach in cooler on cooks line at 51 degrees f, per personin charge food had only been in cooler for 3 hours, all products moved to working walk in coolers)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(sushi on buffet line at 61 degrees f, gave operator time as a public health control.)
- Critical - Observed potentially hazardous food thawed in standing water.(salmon) Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.(walk in coolers)
- Critical - Observed uncovered food in holding unit/dry storage area.(walk in freezer)
- Critical - Working containers of food removed from original container not identified by common name.(bulk food bin)
|
4/10/2012 | Routine - Food | Warning Issued |
- 1. 05-08-1
- 2. 08A-29-1
- 3. 08A-26-1
- 4. 21-11-1
- 6. 34-10-1
|
3/1/2012 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food.
- Critical - Violation: 08A-29-1 Observed uncovered food in some coolers throughout kitchen.
- Violation: 21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Violation: 29-11-1 Observed leaking pipe beneath dishmachine sink area.
- Violation: 34-10-1 Observed garbage on the ground and/or pad around dumpster.
- Violation: 36-11-1 Floors not maintained smooth and durable in dishmachine area.
- Violation: 40-01-1 No suitable facilities provided to store employee clothing and other possessions.
- Violation: 44-02-1 Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- Critical - Violation: 45-39-2 Ice cream area portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
|
12/27/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 02-26-1 Working container of flour removed from original container not identified by common name.
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 06-05-1 Observed potentially hazardous food thawed in standing water.
- Critical - Violation: 08A-19-1 Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Violation: 08A-20-1 Displayed condiment not properly protected from contamination in ice cream area of buffet line.
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food.
- Critical - Violation: 08A-29-1 Observed uncovered food in some coolers throughout kitchen.
- Critical - Violation: 09-05-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Violation: 14-37-1 Observed red cutting board grooved/pitted and no longer cleanable.
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Violation: 21-03-1 Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Violation: 21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical - Violation: 22-18-1 Observed soil residue in storage containers.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interiors of both ice machines.
- Critical - Violation: 22-27-1 Observed wok line food-contact surfaces encrusted with grease and/or soil deposits.
- Violation: 23-03-1 Observed build-up of grease on hood filters above wok line.
- Violation: 23-05-1 Observed residue build-up on shelves beneath dishmachine.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on kitchen storage shelves.
- Violation: 24-06-1 Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Violation: 29-11-1 Observed leaking pipe beneath dishmachine sink area.
- Violation: 34-10-1 Observed garbage on the ground and/or pad around dumpster.
- Violation: 36-11-1 Floors not maintained smooth and durable in dishmachine area.
- Violation: 36-15-1 Observed food debris accumulated on kitchen / storeroom floor areas.
- Violation: 37-02-1 Observed hole between wall and baseboard next to kitchen entrance.
- Violation: 37-05-1 Observed kitchen walls soiled with accumulated food debris.
- Violation: 37-06-1 Observed wall behind wok line soiled with accumulated grease.
- Violation: 37-14-1 Observed ceiling tiles in disrepair.
- Violation: 38-10-1 Light not functioning in hood system light fixture.
- Violation: 40-01-1 No suitable facilities provided to store employee clothing and other possessions.
- Violation: 44-02-1 Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- Critical - Violation: 45-39-2 Ice cream area portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
|
10/25/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Displayed condiment not properly protected from contamination in ice cream area of buffet line.
- Floors not maintained smooth and durable in dishmachine area.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Ice cream area portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Light not functioning in hood system light fixture.
- No suitable facilities provided to store employee clothing and other possessions.
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of food debris, dust or dirt on kitchen storage shelves.
- Observed build-up of grease on hood filters above wok line.
- Critical - Observed buildup of slime in the interiors of both ice machines.
- Observed ceiling tiles in disrepair.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Critical - Observed employee dry hands on clothes/apron after washing.
- Observed food debris accumulated on kitchen / storeroom floor areas.
- Observed garbage on the ground and/or pad around dumpster.
- Observed hole between wall and baseboard next to kitchen entrance.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed kitchen walls soiled with accumulated food debris.
- Observed leaking pipe beneath dishmachine sink area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Observed red cutting board grooved/pitted and no longer cleanable.
- Observed residue build-up on shelves beneath dishmachine.
- Critical - Observed soil residue in storage containers.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Observed uncovered food in some coolers throughout kitchen.
- Observed wall behind wok line soiled with accumulated grease.
- Critical - Observed wok line food-contact surfaces encrusted with grease and/or soil deposits.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical - Working container of flour removed from original container not identified by common name.
|
10/24/2011 | Routine - Food | Warning Issued |
- Critical - Displayed ice cream condiments not properly protected from contamination. Corrected On Site.
- Equipment and utensils not properly air-dried.
- Critical - Exit signs not properly illuminated. For reporting purposes only.
- Floors not maintained smooth and durable.
- Critical - Observed a splitter/multi-plug adapter in use. For reporting purposes only.
- Observed build-up of grease on hood filters above wok line.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed ripped/worn cardboard as shelf cover.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Observed toxic item improperly stored. Corrected On Site.
- Observed utensils stored in crevices between equipment.
- Observed wall in waitress station soiled with accumulated black debris in dishwashing area.
|
5/26/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Sun Fortune, 1030 58 St N, St. Petersburg, FL »