- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. ... Chickens
- Basic - No copy of latest inspection report available.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. ... In walk.in.cooler, small pieces of cut raw beef in large 6" to 8" deep tub at 68° **Corrective Action Taken** - placed in shallow pans an put in chest freezer for one hour prior to lacing back in walk.in.cooler.
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10/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in holding unit not covered. ... in walk.in.cooler, BBQ Pork.
- Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Salmonella Typhi, Shigella spp., Shiga toxin-producing Escherichia coli (E-coli), hepatitis A virus, or Norovirus.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee unaware of hot or cold holding temperatures or Big 5 Foodborne Illnesses
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk.in.cooler, hot 79° shrimp is tightly covered while .cooling
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07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. ... Public/employee restroom.
- Basic - Cardboard used to line nonfood-contact shelves. ...shelves on prep tables.
- Basic - Case/container/bag of food stored on floor in dry storage area. ... Beverages, Fortune Cookies.
- Basic - Equipment in poor repair. ... Both cold table/Undercounter refrigeration units opposite Wok Line are not maintaining foods at 41° or below.
- Basic - No conspicuously located ambient air temperature thermometer in holding units. ... Throughout restaurant.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. ... frozen chicken breasts thawing at room temperature.
- Basic - Reuse of single-service articles. ... Reuse of raw shell egg paper mch tray liners.
- Basic - Shelf under preparation table soiled with food debris, oxidized/rusted. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. ... Shrimp, Cut Onions, Peeled Onions, Cooked Chicken, BBQ Pork, Cut Green Onions, Broccoli, Florets, Chicken Broth.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. ... employee on break outside leaning on dumpster enclosure then began work without 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. ... employee cutting vegetables using bare hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... REACH.IN.COOLER... (Cook Line Cold Table) corn 52° brown sauce 50° cooked chicken 52°
- High Priority - Vacuum breaker missing at hose bibb. ... No vacuum breaker on either faucet/tap of mop sing.
- 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.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. ... In public/employee restroom.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. ... Multiple prepared ready to eat foods packaged and frozen in chest freezers are not Labeled and or Dated.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. ... In walk In Cooler, BBQ Pork, Cut Vegetables, Cooked Chickens. ... In Reach.In.Cooler, BBQ Pork, Dumplings.
- 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.
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1/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Inside/outside of dumpster not clean. ... Area infested with flies and lizards.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. ... Shelves under prep tables soiled/ oxidized / rusted. Not easily Cleanable.
- Basic - Open dumpster lid.
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7/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Flip top on the cook's line
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Crab ran goons in a chest freezer **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce.raw pork in the walkin cooler
- Basic - Reuse of single-use articles. Food bags reused to store other (pork) food.
- Basic - Reuse of single-use number 10 cans. Used fro soy sauce **Corrected On-Site**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Torn packages/bags of food exposing the contents to contamination. See stop sale. Rice
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2/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint. owner, Corrected On Site.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. In the store room .
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. Used with a chest freezer in the rear.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Bbq oven
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. 2 door fliptop reachin cooler on the cook's line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potentially hazardous foods in the 2 door fliptop reachin cooler on the cook's line,do not keep any potentially hazardous foods in this unit until it is repaired and operating properly.
- Critical - Observed raw animal food stored over cooked food. Raw beef over cooked chicken in the walkin cooler , Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Bags of food in the store room Corrected On Site.
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fried rice in the kitchen Corrected On Site by refrigerating.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Cooked pork in a chest freezer.
- Observed utensils stored in crevices between equipment. Cleaver in the kitchen. Corrected On Site.
- Plumbing system in disrepair. Mopsink does not drain.
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1/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Observed attached equipment soiled with accumulated grease. hood
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Critical - Observed food stored on floor in the walkin cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over fruit and raw beef over cut melon in the walkin cooler . Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Eggrolls, cooked chicken and prepped vegetables in the walkin cooler. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Flank steak in a chest freezer. Corrected On Site.
- Observed utensils stored in crevices between equipment. Cleaver between fliptop reachin coolers on the cook's line. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. NO DATE MARKING USED ON PREPARED FOODS IN THE WALKIN COOLER. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. 5 Gallon soy sauce buckets used for other foods are not properly labled.
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8/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. noodles in reach-in cooler at 90 degrees cooked 1,75 hours ago. was put in freezer immediately to be able to cool to or below 41 degrees in allowed timeframe. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. rice cooled in reach-in cooler at 68 degrees. rice cooked and placed in cooler 2,5 hours ago. was put in freezer by mgr immediately to properly cool it below 41 degrees within timeframe. Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers/containers. clean utensils in dirty container in back prep area. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. noodles in reach-in cooler cooled in container with tight lid onat 90 degrees. lid was pulled off and noodles placed in freezer to cool food to 41 degrees within allowed 6 hours. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. rice filled up in deep container in reach-in cooler at 68 degrees. was put in freezer immediately to be able to coolcorrectly in allowed timeframe of 6 hours to below 41 degrees. 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. bowl used to dispense rice in 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. non-handled bowl used to dispense soy sauce. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. chicken and pork in freezer chest not covered. Corrected On Site. Repeat Violation.
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3/1/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Lights missing the proper shield, sleeve coatings or covers. both storage room.
- Critical - Observed cloth used as a food-contact surface. on rice in walk-in cooler. Corrected On Site.
- Observed nonfood-grade containers used for food storage. pork, chicken etc frozen in shopping / grocery bags in freezer chest.
- Critical - Observed screen in window torn/in poor repair. back storage room.
- Critical - Observed standing water in cookline reach-in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. several items (pork,chicken ) in freezer chest. Corrected On Site.
- Critical - Observed unlabeled spray bottle. blue liquid.
- Critical - 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. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork, shrimp, egg rolls, chicken in walk-in cooler.
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2/3/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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