- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On dry lids in dry storage area.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. Container of flour. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Wok. Food starch and water mixture, 51°f, product was not in the process of preparation or cooling. Corrective action: operator was asked to place product under refrigeration that was 41°f. Product was not being controlled by time either. Inspector provided appropriate form.
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw beef stored over chopped ready to eat cabbage and raw egg stored over ready to eat chicken in cookline make table.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In back handsink.
- Intermediate - Proof of required state approved employee training not available for one 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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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 3 CS not used in correct order
- High Priority - Cooking meat/poultry greater than 41*F . Chicken colding at 67*F (COS) Operator threw out chicken
- Intermediate - Cutting board soiled.
- High Priority - FCS not sanitized. Utensils for cooking, cambro bins
- High Priority - Food not at 165*F. Chicken dumplings 155*F
- Basic - No English labeling on sugar, cornstarch in dry storage
- High Priority - PHF/TCS greater than 41*F. Bean sprouts 51*F Noodles-57*F, Rice Noodles 65*F
- Intermediate - Prepared onsite not date marked/labeled in WIF, Chicken, Pork
- High Priority - Raw chicken out of original package stored above raw out of original package in WIF
- High Priority - Raw over cooked in WIF. Chicken, Pork over commercially processed.
- Basic - Wiping cloth under cutting board (COS)
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11/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Storing rice scoop **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.kitchen **Corrected On-Site**
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3/12/2013 | Complaint Full | Inspection Completed - No Further Action |
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Need to re-caulk at hand sink of bathroom **Warning**
- Food-contact surface not smooth and easily cleanable. Towel under cutting board **Warning**
- Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic container with no handle used as scoop in sauce **Warning**
- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornstarch temp at 62 degree, pool eggs temp at 60 degree, cooked chickens temp at 58 degree, noodle temp at 54 degree, at cook line, less than 4 hours, Advised to use time, provided using Time template **Warning**
- Observed residue build-up on nonfood-contact surface. On surface of rice cooker **Warning**
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Tin cans, egg trays, **Warning**
- Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Egg rolls, cooked chicken, cooked pork, BBQ pork, etc **Warning**
- Wet wiping cloth not stored in sanitizing solution between uses. Cook line **Warning**
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2/20/2013 | Routine - Food | Call Back - Complied |
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Caulking at bathroom sink **Repeat Violation**
- Basic - Packaged food has no English labeling. Need to write more legible **Repeat Violation**
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Card board box cover, egg trays **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Wiping cloth/towel used under cutting board. **Repeat Violation**
- 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. Advised
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Missing some items **Repeat Violation**
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2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized. Employee just wash and rinse food contact surface but miss the sanitize step **Warning**
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Need to re-caulk at hand sink of bathroom **Warning**
- Food-contact surface not smooth and easily cleanable. Towel under cutting board **Warning**
- Critical - Handwash sink not accessible for employee use at all times. Observed a can with rice fork in hand sink **Warning**
- 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. Must comply by 02/18/2013 **Warning**
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee wash hands at 3 comp sink **Warning**
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic container with no handle used as scoop in sauce **Warning**
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chickens over ready to eat foods in walk in cooler **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornstarch temp at 62 degree, pool eggs temp at 60 degree, cooked chickens temp at 58 degree, noodle temp at 54 degree, at cook line, less than 4 hours, Advised to use time, provided using Time template **Warning**
- Critical - Observed potentially hazardous food thawed at room temperature. Chicken **Warning**
- Observed residue build-up on nonfood-contact surface. On surface of rice cooker **Warning**
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Tin cans, egg trays, **Warning**
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Egg rolls, cooked chicken, cooked pork, BBQ pork, etc **Warning**
- Wet wiping cloth not stored in sanitizing solution between uses. Cook line **Warning**
- Critical - Working containers of food removed from original container not identified by common name. Need to mark items in English also **Warning**
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12/18/2012 | Routine - Food | Warning Issued |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Sauce barrels too close to handsink by 3 bay sink
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.One tested 40F in ice point Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 60 days from date of hire to train all foodhandlers
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.Cookline Corrected On Site.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Chicken, eggrolls in walk in cooler
- Observed nonfood-grade containers used for food storage.Brown paper bags used to store chiicken in walk in freezer
- Observed single-service articles stored without protection from customer contamination.Plastic forks, spoons, frontline
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Tsao chicken 120F, cornstarch water mixture 91F less than 1 hour. Operator intends to use rime plan
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Wonton 120F less than 1 hour, reheated to 165F
- Critical - Screening is not 16-mesh to the inch. Back door.
- Critical - Working containers of food removed from original container not identified by common name. Grey barrels
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6/27/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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