- Basic - Bowl or other container with no handle used to dispense food. Observed that a bowl is used for scooping soy sauce **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave on the cook's line.
- Basic - Food stored on floor. Rice noodle on the floor in front of the hand sink. **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
- Basic - In-use ice scoop stored on soiled surface between uses next to the ice machine. **Corrected On-Site**
- Basic - Uncovered food stored near sink exposed to splash. Uncovered rice noodles on the floor in front of the only hand sink **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.observed an in use cutting board with a black mold-like substance on th it.
- 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. Egg rolls in the walk-in freezer.
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09/12/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave on the cook's line.
- Basic - Hood soiled with accumulated grease.
- Basic - Water draining onto floor surface. The drain pipe for the hand sink is disconnected.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- 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 prepping lettuce **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Large strainer stored on top of the hand sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By the dish machine.
- 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. Spring rooms in the walk-in freezer.
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09/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/20/2014 | Complaint Full | Call Back - Complied |
- No Violations Were Observed
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6/10/2014 | Complaint Full | Admin. Complaint Callback Complied |
- No Violations Were Observed
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5/14/2014 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.observed a non-handled scoop being used for a scoop for rice and sugar. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed a bus tub of sauce stored on the floor of the walk-in cooler. **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between equipment. Observed a chef's knife between a prep table and wall.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave on the cook's line.
- Basic - Leaking pipe at plumbing fixture. The drain pipe for the only hand wash sink in the kitchen area.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed beef balls thawing a room temperature on a prep table. Placed beef balls in a working cooler. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts in water left out in the kitchen at 81°. Placed in the walk-in cooler. **Corrected On-Site**
- High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 8 moist droppings under the dish machine. 10 moist droppings on the floor in the rear of the dry store room. 8 moist droppings on a shelf above a prep table where food is being prepared by the rear door and 1 moist dropping on the lid of the salt container under the same prep table. Observed about 25 to 30 dry droppings on the top of the BBQ oven at the end of the cooks line. Observed 4 dry droppings on a shelf under a non working steam table on the cook's line. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. Observed a black mold like substance on 3 cutting boards stored to the right of the dish machine.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed am employee rinse a wiping cloth in the dining room hand sink. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen **Corrected On-Site**
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5/13/2014 | Complaint Full | Emergency order recommended |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Hood soiled with accumulated grease.
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4/3/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Using a bowl for chicken broth. **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in kitchen. Rice noodles in a bus tub **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of bones in the walk-in freezer.
- Basic - Clean knives/utensils stored in crevices between equipment on the cook's line.
- Basic - Hole in wall. Observed a hole in the wall with gnaw marks behind a whirlpool refrigerator in the kitchen. Observed another hole with gnaw marks in the wall at the floor behind the hot water heater near the dish machine.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Walk-in cooler/walk-in freezer floor soiled. The walk-in cooler floor.
- 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. Cook plating cooked rice noodles.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs above opened canned food in a reach-in cooler on the cook's line. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef above prepped vegetables **Corrected On-Site**
- High Priority - Rodent activity present as evidenced by rodent droppings found. Observed about 20 moist and dry droppings on a shelf used to store clean glasses and bowls just inside the kitchen entrance. Observed about 10 droppings on the floor behind the ice maker near the entrance to the kitchen, could not reach to determine if they are moist or dry. Observed at least 30 droppings, both moist and dry inside a box of drink cup lids above the ice machine. Observed 15 moist droppings on top of the dish machine and at least 40 more moist and dry droppings on the floor in the area of the dish machine.observed at least 50 dropping, both dry and moist in 3 boxes of dry noodles in the dry storeroom. Observed at least 100 dry and moist droppings on the floor under the shelving in the dry storeroom. Observed over 20 moist and dry droppings on the shelving in the dry storeroom.observed over 50 moist and dry droppings on the floor at the end of the cook's line.
- High Priority - Rodent rub marks present along walls/ceilings. Observed rodent rub marks on pipes behind shelving in the kitchen.
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed rodent droppings inside 3 boxes of dry noodles on a shelf in the storeroom.
- Intermediate - No soap provided at handwash sink. Observed no soap at the hand sink near the dish machine.
- 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. Spring rolls in the walk-in freezer.
- Intermediate - Slicer blade guard soiled with old food debris.
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4/2/2014 | Routine - Food | Emergency order recommended |
- Basic - Case/container/bag of food stored on floor in dry storage area. MSG and rice. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Marinating beef . **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Lowboy on the cooks line.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used for food in a chest freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. All white colored dry foods.
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over prepped veggies.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Strainer **Corrected On-Site**
- 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. Spring rolls.
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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cleaned and sanitized equipment or utensils not properly stored.
- Basic - Food stored on floor.Walk in freezer
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Stored bag food in dry storage no closed. **Corrected On-Site**
- Basic - Stored food not covered in chest freezer.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All food in reach in cooler at 48?f- - reach in cooler turned off- corrective action - turned back on - and food placed in walk in freezer
- High Priority - Raw animal food stored over ready-to-eat food.beef over pasta in reach in cooler **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Corrected On-Site**
- 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. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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3/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. Several food in walk in cooler and freezer
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9/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed clean equipment stored on floor.
- Critical - Observed food stored on floor. Several food in walk in cooler
- Critical - Observed interior of microwave soiled.
- Observed nonfood-grade containers used for food storage. Grocery bag
- Critical - Observed raw animal food stored over ready-to-eat food. Eggs over ready to eat in walk in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Shelves in dry storage
- Critical - Observed roach activity as evidenced by live roaches found- Five live roaches under rubber floor mat by dishwasher- Operator corrected on site- This violation must be corrected by : 09/11/12.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Several food in dry storage-
- Critical - Observed toxic item stored by food. Oven cleaner stored by food in dry storage room
- Critical - Observed toxic item stored in food preparation area. By dishwasher
- Critical - Observed uncovered food in holding unit/dry storage area. Several food in walk in cooler and freezer
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9/10/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/2/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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. This violation must be corrected by : 07/23/12.
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bean sprouts-45 *F in kitchen- Corrective action - Back in walk in cooler
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed screen in window torn/in poor repair.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.Flour in dry storage-
- Critical - Observed uncovered food in holding unit/dry storage area. Several food in walk in cooler-
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Nems- Vietnanmese egg rolls in walk in cooler-
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/22/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/8/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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