- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On reach in cooler handles, on pipe by wok and BBQ, under rice warmer by steam table **Repeat Violation**
- Basic - Cardboard used to line food-contact shelves. Dirty cardboard under prep table, across cook line
- Basic - Ceiling in disrepair. Water dripping in middle of kitchen, raining outside
- 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. Red bull on prep table, employee discarded **Corrected On-Site** **Repeat Violation**
- Basic - Food stored on floor. Bucket with sauce in wic, employee placed it on crate **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Tongs On cooked chicken, employee removed them **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Bulk buckets, mgr wrote name **Corrected On-Site** **Repeat Violation**
- High Priority - Food not properly protected from contamination. Cut cabbage bare in wic shelf, employee put it on a plate **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 52° cooked chicken, egg roll, krab Rangoon in black cooler by front counter, discarded by employee
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over cooked shrimp in wic, employee rearranged **Corrected On-Site** **Repeat Violation**
- High Priority - Roach activity present as evidenced by live roaches found. One on gases at prep reach in cooler, cook line, killed **Corrected On-Site** **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Ambient thermometer reading 55° in black cooler by front counter
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by mop bucket, back prep area , employee moved bucket **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. 4 employee prepping food, mgr went home because his clothe got dirty with sauce from bbq, mgr arrived **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Several foods covered tightly with plastic wrap in wic, 60° cream cheese mix, 135° rice , 110° rice, 79° noodles, 80° cooked chicken, corrective action: uncovered **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. 80° chicken on table, corrective action: placed in cooler
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07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/12/2014 | Complaint Full | Admin. Complaint Callback Complied |
- No Violations Were Observed
|
2/14/2014 | Complaint Full | Emergency Order Callback Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Pipes by handsink, front counter, pipes by BBQ oven and wok, shelf cart, over head shelf at prep table
- Basic - Build-up of grease on nonfood-contact surface. Side of cooler by fryers, and cooler by warmer, also hood filters on one side of hood
- Basic - Dead roaches on premises. On on floor by reach in cooler, cleaned up **Corrected On-Site**
- 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. By prep table **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jackets at front counter on top of boxes with food **Repeat Violation**
- Basic - Food debris accumulated on kitchen floor. Under equipment
- Basic - Food stored in dry storage area not covered. Bulk bags and cut veggies in walk in cooler **Repeat Violation**
- Basic - Plastic jug cut in half and reused as scoop. For rice **Corrected On-Site**
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Every other way
- Basic - Walk-in cooler shelves soiled with encrusted food debris. Heavy **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. On shelf by handsink , some hulk containers **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over sauce in prep unit, raw eggs over sauces in wic **Repeat Violation**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw beef in reach in cooler
- High Priority - Roach activity present as evidenced by live roaches found. 10 live roaches crawling on gaskets in prep reach in cooler at cook line, kitchen, most of them killed
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Inside rice warmer
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Shrimp 68°, noodles 60° in wic
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2/13/2014 | Complaint Full | Emergency order recommended |
- Basic - Build-up of grease/dust/debris on hood filters. Grease buildup.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee brown eggs in walk in cooler on top of white eggs for customers. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw chicken in three compartment sink. Corrective action turned water on.
- Basic - Stored food not covered in walk-in cooler. Egg rolls and cooked chicken. Also bulk bags or rice and flour. **Repeat Violation**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Working containers of food removed from original container not identified by common name. Small container of sugar near front hand wash sink and bulk containers of salt/soy sauce near rear of restaurant. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Egg rolls stored in front freezer.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 58°, sprouts 52° Explained time as public health control. Corrective action wrote times and added to time form.
- 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. Noodles on prep area counter. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked broccoli 84, cooked chicken 109. Explained time as a public health control. Corrective action added time and added to time form.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over ready to eat egg rolls in reach in cooler. Raw beef over rice in walk in cooler. Shell eggs over sauces. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. In reach in cooler under prep area. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Burn cream next to sugar. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reach in cooler has soiled shelves and bottom. Gaskets are soiled also.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Have wrong test strips (chlorine).
- Intermediate - Soil residue in food storage containers. Bulk dry ingredient containers in rear of restaurant.
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10/9/2013 | Complaint Full | Inspection Completed - No Further Action |
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