- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On shelf by cook line **Repeat Violation**
- Basic - Nonfood-grade bags used in direct contact with food. Raw pork on table and in freezer
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. 48° raw pork in water, prep table, mgr will cook it shortly
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, mgr put some chlorine **Corrected On-Site** **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Crumb in container, shelf by cook line **Corrected On-Site**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Grabbed raw fish, then getting water to pour in cooked pork, mgr washed them **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing and rinsing spoon only to stir cooked pork
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Ran out, mgr send employee to by chlorine **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 71° fish on table for 30 min, corrective action: mgr placed it in reach in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 123° egg patties on warmer, corrective action: added to time as public health control, mgr wrote time
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 32° in display cooler, front counter, 43° tcs in it/overnight
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beans cooked on Monday, in three door cooler
|
10/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Coffee
- Basic - Food storage container/container lid cracked or broken. Salt lid on Shelf
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chl in bucket, front counter **Repeat Violation**
- 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. Grabbed cook fish with hands, then got tongs **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw pork and pork liver over rice cake in freezer, raw eggs over cut celery in reach in cooler **Corrected On-Site**
|
4/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Dry noodles in box, storage area **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish at 41° in water, corrective action: placed in cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Front counter **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Touched raw fish and then went to wrap ready to eat rice wrap **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Only washing and rinsing, set up sanitizer, 100 ppm chl **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried fish 80°, explained time as public health control, corrective action: wrote time
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Milk opened on 10-2, 4 oz left, mgr discarded it
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. 90° rice wraps on table and 70° fish on table, corrective action: placed in cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Noodles made last Saturday and kimchi also
|
10/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw eggs stored over raw pork in upright two door reach in cooler in kitchen.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in home style reach in cooler behind front counter. **Repeat Violation**
|
5/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Hand sink across from cooking equipment blocked by box of vegetables.
- Nonfood-contact equipment not designed and constructed in a durable manner. Cloth under cutting board.
- Observed a nonfood-grade basting brush used in food. Multiple metal band brushes stored with other clean utensils.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Clean utensils in dirty buckets underneath prep surface across from cooking equipment.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in home style reach in cooler behind front line. **Repeat Violation**
|
12/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Front refrigerator. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in front refrigerator.
- Critical - Observed raw animal food stored over ready-to-eat food. Eggs over vegetables in reach-in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed toxic item on premise that is not required for the operation of establishment. Using scented bleach as a sanitizer.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Fish on buffet. Corrected On Site. Placed back in oven, rechecked at 149 degreesF. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
|
7/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/18/2012 | Routine - Food | Call Back - Complied |
- Critical - Hotel and Restaurant license not displayed.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, spoon lying in green crispy product.
- Observed employees with no hair restraint, 2 kitchen workers.
- Critical - Observed food stored on floor, jug of oil.
- 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, raw rice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, by rice pot.
- Critical - Observed interior TOP of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, siopao (steamed bun) with pork inside is in bags on counter is 76 degrees F.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Black tapioca pearls on counter in covered container at 76 degrees F. No time used to control pearls.
- Critical - Observed raw animal food stored over ready-to-eat food, re-packed raw chicken over cassava dessert foods in reach in freezer.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw fish over vegetables in sliding door cooler. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Whole fried fish, puto, cassava, and other items listed on form are not marked.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Fish -whole fried heads and pieces on buffet. Also, packaged in store fried small whole fish.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked, pudding, flan.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
4/16/2012 | Routine - Food | Warning Issued |
- Critical - No proof of required employee training provided for person working. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
- Observed build-up of grease on nonfood-contact surface, hood filters.
- Critical - Observed food stored on floor, open jug of oil; bag of rice set on mop sink.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, in unlabeled container on shelf.
- Critical - Observed soil residue in storage containers, rice container lid interior.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, one item on steam table. Corrected On Site, discarded.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked, flan, beans, sweet potato, navy beans, etc. in cooler.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Dirty apron left on prep table.
- Critical - Working containers of food removed from original container not identified by common name, unlabeled containers on shelf by salt and sugar.
|
11/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in cold holding unit, front home style cooler.
- Critical - No proof of required employee training provided for 2 employees on duty. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Handling cooked lumpia. Corrected On Site.
- Critical - Observed employees food not segregated and marked as such in reach in cooler.
- Observed employees with no hair restraint.
- Critical - Observed food stored on floor, carton of mini moos, carton of pork product.
- Critical - Observed hand wash sink used for purpose other than washing hands, collander with vegetables inside sink.
- Observed nonfood-grade containers used for food storage, grocery store plastic bags in front home style cooler- pork products.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, suman taro. Has coconut milk in it. Corrected On Site, moved to cooler.
- Critical - Observed raw animal food stored over ready-to-eat food in reach in cooler, raw meats over produce.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Ukoy- on counter, a fried product with shrimp. Will use time on this.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked, rice.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, when leaving kitchen remove gloves.
|
5/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, milk in gallon jug.
- Critical. Observed food container not properly labeled, items on counter for customers to grab and go.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked, flan.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, whole fish. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, fish. Corrected On Site using time.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Shell eggs on top shelf over cooked food, rice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, rice paddle.
- Critical. Observed establishment utilizing time as a public health control without having written procedures. States fish held by time. Corrected On Site.
- Observed a nonfood-grade basting brush used in food, metal band.
- Critical. Vacuum breaker mising at hose bibb, mop sink.
|
11/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed food stored on floor, cartons in store room and walk in cooler.
- Critical. Observed fish in third compartment of sink while dishwashing was occuring.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cutting vegetables without gloves on. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, rice paddle by rice pot.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink, used 3 compartment sink.
- Critical. Observed employee dry hands on clothes/apron after washing.
- Observed mop/service sink in disrepair. No water to it. Using combination mop/handwashing sink in second restroom is not acceptable.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the three-compartment sink. Washed and rinsed only.
- Critical. Cold water not provided/shut off at front employee handwash sink.
- Critical. Handwashing cleanser lacking at handwashing lavatory in rear restroom.
- Critical. Observed containers of medicine improperly stored with food on shelf. Also lotion, vitamins, etc.
- Critical. No Certified Food Manager for establishment.
- Critical. Observed expired Food Manager Certification, E. Alley.
- Critical. Employees have not received training related to their assigned duties. No training provided to dishwashing employee who does not know how to use 3 compartment sink.
|
5/10/2010 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, pancit at 125 degrees, contains poultry. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food, eggs over rice in reach-in cooler. Corrected On Site.
|
11/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/6/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Ellen's Oriental, 7628 103 St #4, Jacksonville, FL »