- Basic - Bag/container of unrecognizable prepared food not identified by common name. In back room tan flour container opened not labeled.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Under prep table, and near dish machine.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Open can in front refrigeration. Manager removed drink **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone, wallet in cooks line. Employee removed items from prep area. **Corrected On-Site**
- Basic - Employee with ineffective hair restraint while engaging in food preparation. Cooks in kitchen not wearing proper hair restraints.
- Basic - Light not functioning. 3 under hood system.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Pork left out on top of sink in standing water. At 56°. Cook claims was only out for 30 minutes. Corrective action taken. Manager had cook put in walkin cooler to bring back to temperature.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 towels in kitchen. Manager removed cloth from table and placed in sanitizer solution. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Manager removed old solution and replaced with new proper sanitizing solution **Corrected On-Site**
- High Priority - Employee handled support animal and then engaged in food preparation, handled food items without washing hands. Manager coached employee to wash hands and put gloves on before touching raw foods barehanded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic chopped with oil, and corn starch. Corrective action taken. Manager placed both items in cooler.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Manager removed bucket with improper sanitizing solution. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Bleach bottles next to food being mix, manager removed bottles from area.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared. Throughout walkin cooler. Shrimp, beef, chicken, pork,
- Intermediate - Encrusted material on can opener blade. In kitchen.
- Intermediate - Handwash sink not accessible for employee use at all times. Front kitchen. Table in front of hws.
- Intermediate - Metal stem-type thermometer not working properly.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front HWS by entrance of kitchen. Manager replaced with new roll. **Corrected On-Site**
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths, dish machine, and 3 compartment sink.
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09/29/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. On buffet line.
- Basic - No handwashing sign provided at a hand sink used by food employees. 2 hand washing sinks out front. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
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4/9/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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