- Basic - Accumulation of food debris/soil residue on handwash sink. - front area
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored in walk in not covered. **Corrected On-Site**
- Basic - Gaskets with slimy/mold-like build-up.- cook line cooler **Corrected On-Site**
- Basic - Nonbagged garbage in dumpster.- onion scraps
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Corrected On-Site**
- Basic - Open dumpster lid.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- Intermediate - Hot water not provided/shut off at employee handwash sink.- sink by 3 bin sink **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.- front sink **Corrected On-Site**
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11/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in kitchen./ jugs of oil and soy sauce
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Moderate Build-up of grease/dust/debris on hood filters.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Wall soiled with accumulated food debris.
- Basic - Working containers of food removed from original container not identified by common name./ bulk containers of flour
- 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 and the time removed from temperature control cannot be determined.- explained how to time mark and corrected it
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.- raw animal proteins stored above sauces
- High Priority - Raw animal food stored over ready-to-eat food./ raw pork over spring roll **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. - washed hands in 3 bin sink
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.and pan in it **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.- was turned off, operator turned it on at value **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.- left at room temperature- found at 106°f after one hour, operator transferred to freezer to rapidly chill, took temp 20 mins later 64-75°f
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.- egg rolls, cooked noodles, cooked chicken
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6/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/27/2014 | Routine - Food | Call Back - Complied |
- 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. **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cigarets keys and phone **Warning**
- Basic - Food placed in soiled container. Clean diced broccoli dumped back into box **Warning**
- Basic - Food stored on floor.jugs of oil and bottle drinks **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Cooked and raw foods in the walk in freezer **Warning**
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding.celery **Warning**
- Basic - Reuse of single-use articles.egg flats being reused for several items **Corrected On-Site** **Warning**
- Basic - Reuse of single-use number 10 cans.for food **Warning**
- Basic - Unused, unprotected place settings left on table with seated customers reused for other customers without cleaning them first. Silver ware left on tables after customer leaves **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.through out cook line **Warning**
- Basic - Working container of food not labeled in English. Sugar salt flour **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.or sugar **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.c.h Chicken on counter 61° raw whole shell eggs 62° corn starch 57° must discard at 2:30 pm **Warning**
- High Priority - Raw chicken chicken stored over cooked lo mien noodles on cooling rack **Corrected On-Site** **Warning**
- High Priority - Sheet pans of Raw chicken not properly separated from raw pork based upon minimum required cooking temperature in the walk in freezer- all products not commercially packaged. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 bay sink **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing.dishes in hand ink on cook line **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.cooked lo mien noodles on sheet pans on rack in kitchen. Placed in the walk in cooler **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.all cooked foods in the walk in cooler **Warning**
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1/24/2014 | Routine - Food | Warning Issued |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No waste receptacle installed at handwash sink provided with disposable towels.restrooms
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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10/24/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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