- 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.
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11/13/2014 | Routine - Food | Call Back - Complied |
- 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.
- 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. Mingjian Chen 04/18/11.
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09/12/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. Rice.
- Basic - Cardboard used to line food-contact shelves. Bottom shelf of cookline cart. Under prep table holding flour and starch.
- Basic - Dead roaches on premises. Observed 2 dead roaches under rice pot table. One dead roach on shelf under service table. Observed 2 dead roaches on wall behind reach-in freezer next to cookline. Observed 5 dead in dish pit. Observed approximately 20 dead roaches on dry storage shelves.
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food not stored at least 6 inches off of the floor. Jugs of cooking oil next to hot water heater.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop.
- Basic - Plastic jug cut in half and reused as scoop.
- Basic - Stored food not covered in walk-in cooler. Tubs of cooked chicken pieces.
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe sauce onto apron then continue cooking.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Roach activity present as evidenced by live roaches found. Observed 9 live roaches around kitchen handwash sink. Observed 2 live roaches behind table under food service window. Observed 3 live roaches under table holding rice pots. Observed one live roach behind reach-in freezer next to cookline. Observed one live roach behind calendar on wall. Observed 8 live roaches behind food prep tables in kitchen. Observed 1 live roach in dish pit. Observed 3 live roaches on fire extinguisher next to dish pit.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed wiping cloth out in handwash sink.
- 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.
- 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 pieces.
- 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. Mingjian Chen 04/18/11.
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09/11/2014 | Routine - Food | Emergency order recommended |
- Basic - Bowl or other container with no handle used to dispense food- chicken and shrimp- cooked.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Observed food- chicken and shrimp- cooling in rack in preparation area with dirty apron hanging on corner if rack.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Stored food not covered in walk-in freezer- raw chicken.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Observed raw chicken stored over lettuce snd noodles in walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed raw chicken stored over raw shell eggs in walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged- raw chicken over shrimp. **Corrected On-Site**
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3/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Observed: Case/container/bag of food stored on floor in kitchen- oil and soy sauce. **Repeat Violation** Priority: Basic
- Basic - Observed: Case/container/bag of food stored on floor in walk-in freezer- chicken. Priority: Basic
- High Priority - Observed: Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed dish machine reading 0ppm chlorine. Priority: High Priority
- High Priority - Observed: Employee rubbed hands together for less than 10-15 seconds while washing hands. Priority: High Priority
- High Priority - Observed: 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. Observed manager touch cooked noodles to move into container with bare hands. **Corrected On-Site** Priority: High Priority
- Intermediate - Observed: Employee washed hands in a sink other than an approved handwash sink- preparation sink. Priority: Intermediate
- Basic - Observed: Employee with no hair restraint while engaging in food preparation- cooks. Priority: Basic
- Basic - Observed: In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed containerbulk sugar. Priority: Basic
- Basic - Observed: Light not functioning in preparation area. Priority: Basic
- Basic - Observed: Stored food not covered in walk-in freezer- chicken. **Repeat Violation** Priority: Basic
- Intermediate - Observed: Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit- observed maximum of 111°f water. Priority: Intermediate
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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. Soy sauce and rice.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food not stored at least 6 inches off of the floor. Numerous buckets of soy sauce.
- Basic - Food stored in holding unit not covered. Walk-in cooler and walk-in freezer. Egg rolls , beef, cut onions.
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum food containers and coffee filters. **Corrected On-Site**
- High Priority - Live flies in kitchen. Observed four live flies.
- High Priority - Toxic substance/chemical stored by or with food. Bottle of WD-40 and automotive oil stored with cooking oil and sauces. **Corrected On-Site**
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5/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Case/container/bag of food stored on floor in dry storage area. Soy sauce.
- Basic - Case/container/bag of food stored on floor in kitchen. Cooking oil. **Repeat Violation**
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Kitchen area. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Light not functioning. Back kitchen prep area.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Corrected On-Site** **Repeat Violation**
- Basic - Single-service items stored on floor in dry storage area. To go boxes on floor in back shed.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- 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. Egg rolls being plated for immediate service.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Outside spigot behind building.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch 76? f after cos 42? f **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw pork over onions and wontons. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Corrected On-Site** **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Bowl stored in hand wash sink. **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. Establishment is not using any date marking.
- Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.
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3/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/19/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cooler in front of grill. This violation must be corrected by : 7-19-12.
- Food-contact surface not smooth and easily cleanable. Shelves in preparation area.
- Critical - Observed a bowl, spoon and steal wool in handwash sink at front counter.
- Critical - Observed bags of flour and ciorn starch on floor in kitchen.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On paper towel dispenser in kitchen.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Employee scooping chicken and rice with a bowl. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed moldy ceiling tiles and/or air conditioning vent covers. KITCHEN
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken, beef and shrimp in reachin cooler at 48 degrees. This violation must be corrected by : 7-19-12.
- Critical - Observed uncovered chicken and pork in walkin freezer. Corrected On Site.
- Critical - Observed uncovered eggrolls and chicken in walkin cooler. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Eggrolls, chicken, dumplings in walkin cooler.
- Critical - Working containers of food removed from original container not identified by common name. Flour, corn starch in kitchen.
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7/18/2012 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried. Glasses at waitress station.
- Critical - No handwashing sign provided at a handsink used by food employees. KITCHEN Corrected On Site.
- Critical - Observed bags of cornstarch stored on floor in dry storage. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed chicken at 48 degrees fahrenheit and egg rolls at 49 degrees fahrenheit in kitchen. Out less than 4 hours must be disguarded after 3:00 pm.
- Critical - Observed employee going from soiled dishes to clean dishes, without washing hands. Corrected On Site.
- Critical - Observed employee improperly washing hands. Corrected On Site.
- Critical - Observed employee scooping cooked chicken with a metal bowl with no handles. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice cooker.
- Critical - Observed noodles cooling in a covered pan in walkin cooler. Corrected On Site.
- Critical - Observed uncovered pans of chicken in walkin freezer.
- Critical - Observed uncovered peeled onions in walkin cooler.
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2/23/2012 | Routine - Food | Inspection Completed - No Further Action |
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