- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Wood food-contact surface not properly sealed. Shelves in the kitchen
- 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. Big 5
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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6/27/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Dead roaches on premises. Observed over 200 dead roaches throughout the kitchen. At least 35 of the 200 hundred found inside reach In freezer and reach in cooler.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Shelf under preparation table soiled with food debris.containers underneath are soiled
- Basic - Standing water in mop sink/mop sink draining very slowly.
- Basic - Wood food-contact surface not properly sealed. Shelves in the kitchen
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Roach activity present as evidenced by 80 live roaches found throughout the kitchen on floors, walls, main and other food prep tables, crawling inside of clean dishware and inside reach in cooler gaskets.
- High Priority - Roach excrement and/or droppings present. Throughout establishment, kitchen and storage rooms.
- High Priority - Tracking powder pesticide used inside establishment. Excessive amounts on base boards and floors throughout the establishment.
- 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. Big 5
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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6/26/2014 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Dead roaches on premises. Observed over 200 dead roaches throughout the kitchen. At least 35 of the 200 hundred found inside reach In freezer and reach in cooler.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No copy of latest inspection report available.
- Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.
- Basic - Shelf under preparation table soiled with food debris.containers underneath are soiled
- Basic - Standing water in mop sink/mop sink draining very slowly.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wood food-contact surface not properly sealed. Shelves in the kitchen
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Roach activity present as evidenced by 80 live roaches found throughout the kitchen on floors, walls, main and other food prep tables, crawling inside of clean dishware and inside reach in cooler gaskets.
- High Priority - Roach excrement and/or droppings present. Throughout establishment, kitchen and storage rooms.
- High Priority - Tracking powder pesticide used inside establishment. Excessive amounts on base boards and floors throughout the establishment.
- 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. Big 5
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler and freezer soiled with accumulation of food residue and dead roaches.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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6/25/2014 | Routine - Food | Emergency order recommended |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Basic - Grease accumulated under cooking equipment.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Standing water in mop sink/mop sink draining very slowly.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Unnecessary items on the premise.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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1/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - Reuse of single-use plastic buckets. To hold utensils
- Basic - Silverware/utensils stored upright with the food-contact surface up. Customer self serve area
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
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4/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/19/2013 | Routine - Food | Call Back - Complied |
- Equipment or utensils not designed or constructed with handle
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - No person in charge of establishment.
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed hole in wall. Throughout
- Critical - Observed interior of microwave soiled.
- Critical - Observed soil residue in storage containers.
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12/5/2012 | Routine - Food | Warning Issued |
- Critical - Air gap not installed. Corrected On Site.
- Equipment or utensils not designed or constructed with handle
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed unnecessary items on the premise.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
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9/29/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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