- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. WALK IN COOLER AND FREEZER STORING FOOD ON THE FLOOR
- Basic - Employee personal items stored in or above a food preparation area. BOX OF CIGARRETS,
- Basic - Food stored in holding unit not covered. BAG OF RICE OPEN.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. a UNCLEAN TONGS BEING USE AT REACH IN COOLER CONDIMENTS
- Basic - Soil residue build-up on nonfood-contact surface. ON CONTAINERS USED TO STORED FOOD
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. FRONT COUNTER HWS
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. SEVERAL ITEMS IN WALK IN COOLER NOT DATE MARK
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07/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. RESIDUE OF ASHES IN HWS
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. BOXES OF CHICKEN ON WALK IN FREEZER
- Basic - No copy of latest inspection report available.
- Basic - Soil residue build-up on nonfood-contact surface. ON SHELVES DRY STORAGE
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.SEVERAL ITEMS IN WALK IN COOLER NOT LABELED.EX COOKED RICE, PORK AND COOKED SHRIMP
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3/25/2014 | 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 walk-in cooler/freezer. Chicken and beef. **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. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair. Prep table shelf rusted.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In the walk in cooler and reach in freezer.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shelled Eggs over ready to eat. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over beef. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Ducks and rice.
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12/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Accumulation of food debris/soil residue on soap dispenser.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - No copy of latest inspection report available.
- Basic - Soil residue build-up on nonfood-contact surface.
- Intermediate - Handwash sink used for purposes other than handwashing.
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-33-1 Observed equipment in poor repair. COCA COLA REACH IN COOLER FRONT COUNTER AREA _LOTS OF WATER INSIDE UNIT.
- Violation: 14-33-1 Observed equipment in poor repair. FRONT COUNTER COCA COLA REACH IN COOLER WITH STANDING WATER INSIDE THE UNIT_BOTTOM SHELF AREA.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. MAKE TABLE
- Violation: 15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair INSULATION EXPOSED AT CHEST FREEZER LID.
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9/25/2012 | Routine - Food | Call Back - Complied |
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. KNIVES BETWEEN MAKE TABLE and STEAMTABLE Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site. BY WALK IN COOLER
- 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 : 09-10-12. PROVIDED FAX #
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. WOOD_UNDER 3 COMPARTMENT SINK
- Critical - Observed container of medicine improperly stored. BOTTLE OF HYDROGEN PEROXIDE ON DRY STORAGE SHELVING UNIT Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. MAKE TABLE
- Observed equipment in poor repair. CONDENSATION BUILD UP ON UPRIGHT SS REACH IN COOLER_LEFT SIDE OF TOP SIDE AREA. PER PIC, THE ITEMS ON THAT UNIT ARE FOR THE OWNERS CONSUMPTION ONLY. OPERATOR USING THE UNIT TO STORE HIS PERSONAL FOOD ITEMS. THE CONTAINER OF COVERED CHICKEN WINGS WERE MOVED TO A DIFFERENT UNIT AS A PRECAUTION. THE WINGS WERE STORED ON THE BOTTOM SHELF.
- Observed equipment in poor repair. FRONT COUNTER COCA COLA REACH IN COOLER WITH STANDING WATER INSIDE THE UNIT_BOTTOM SHELF AREA.
- Observed grease accumulated under cooking equipment. and BETWEEN DEEP FRYER and WOK STATION
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 73f-SPOONS FOR THE RICE ETC Corrected On Site.
- Observed nonfood-contact equipment in poor repair INSULATION EXPOSED AT CHEST FREEZER LID.
- Observed reuse of single-service articles. CUT UP VINEGAR CONTAINER _ Corrected On Site. OBSERVED OPERATOR DISCARDING ITEM.
- Observed ripped/worn CARDBOARD used as shelf cover. SHELF UNDER PREP TABLE_COOK LINE
- Plumbing system in disrepair. FAUCET AT FRONT COUNTER HAND SINK _LEAKING WATER
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
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7/10/2012 | Routine - Food | Warning Issued |
- Violation: 14-33-1 Observed equipment in poor repair. COCA COLA REACH IN COOLER FRONT COUNTER AREA _LOTS OF WATER INSIDE UNIT.
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7/10/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold water not provided/shut off at employee handwash sink. FRONT COUNTER _ Corrected On Site.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. OBSERVED WATER DRIPPING INSIDE COCA COLA REACH IN COOLER _FRONT COUNTER AREA _TO GO SAUCES STORED INSIDE THIS UNIT. ITEMS MOVED. Corrected On Site.
- Critical - Hand sink missing in food preparation room or area. HAND SINK REMOVED FROM DISHROOM and PREP AREA This violation must be corrected by : 07-02-12.
- Critical - Hot water not provided/shut off at employee hand wash sink. FRONT COUNTER AREA Corrected On Site. OPERATOR TURNED ON THE GAS WATER HEATER.
- No copy of latest inspection report.
- Observed cutting board grooved/pitted and no longer cleanable. FRONT COUNTER "BOOS BLOCK" USE TO CUT UP DUCKS, CHICKENS ETC
- Observed employee with no hair restraint. Corrected On Site.
- Observed equipment in poor repair. COCA COLA REACH IN COOLER FRONT COUNTER AREA _LOTS OF WATER INSIDE UNIT.
- Critical - Observed food with mold-like growth. CUCUMBER-WALK IN COOLER . OBSERVED OPERATOR DISCARDING ITEM. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. SUGAR BIN_DRY STORAGE AREA
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5/1/2012 | Routine - Food | Warning Issued |
- Wiping cloths clean, used properly, stored
- Critical - (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.
- Critical - Approved source
- Critical - At the end of each period of operation, all foods and supplies shall be stored in the theme park's commissary or at an approved fixed food service establishment within the park.
- Critical - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At ...(140 degrees Fahrenheit) or above, except that roasts cooked to a temperature and for a time specified in Section 3-401.11(B) or reheated as specified in Section 3-403.11 (E) may be held at a temperature of ...(130 degrees Fahrenheit);
- Critical - Licensees who provide in-house employee training shall make available on the premises of the establishment, or in a theme park or entertainment complex in a central location, upon the division's request, the curriculum and materials used to conduct training. If training is obtained from an outside provider, the licensee must provide, upon the division's request, information about the selected training program and methods used to evaluate training outcomes. Training outcomes include employees correctly applying procedures and answering questions relative to assigned duties. Employees must perform their work duties safely in a manner consistent with the requirements of the Food Code.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
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10/6/2011 | Routine - Food | Administrative complaint recommended |
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Critical - (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above;
- Critical - (A) FOOD shall be protected from cross contamination. (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (a) Using separate EQUIPMENT for each type, or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and (c) Preparing each type of FOOD at different times or in separate areas;
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- Critical - All managers employed by a food service establishment must have passed [the food service manager] test and received a certificate attesting thereto. Managers have a period of 30 days after employment to pass the required test. All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance. All public food service establishments must provide the division with proof of food service manager certification upon request...
- Characteristics. Materials that are used in the construction of UTENSILS and FOOD- CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe; (B) Durable, CORROSION-RESISTANT, and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated WAREWASHING; (D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and (E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (F) In a container of water if the water is maintained at a temperature of at least 135 degrees Fahrenheit and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
- Critical - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED. Before Use After Cleaning. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.
- Critical - Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. 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.
- Light Bulbs, Protective Shielding. (A) Except as specified in Paragraph (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing FOOD in unopened packages, if: (1) The integrity of the packages can not be affected by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. (C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- Critical - Person in Charge. The person in charge shall ensure that: (I) EMPLOYEES' are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing;
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2/24/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. EXAMPLE COOKED CHICKEN WALK IN COOLER _MORE THAN 24hrs -PER COOK Repeat Violation. AC IN PROGRESS 2-11-10
- Critical. Violation: 03B-04-1 Cooked meats or poultry not held at 135 degrees Fahrenheit or above. DISPLAY CASE ITEMS _PORK, CHICKEN & DUCK_ Repeat Violation. AC IN PROGRESS _09-01-10
- Critical. Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods. RAW CHICKEN OVER READY TO EAT GREEN PEPPER_WALK IN COOLER Repeat Violation.
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. SHOPPING BAG WITH RAW DUCK OVER ANOTHER SHOPPING BAG WITH RAW SQUID _UPRIGHT _WHITE FREEZER_DRY STORAGE ROOM Repeat Violation.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 80f-RICE SCOOPS Repeat Violation.
- Violation: 13-03-1 Observed employee with no hair restraint. COOKLINE Corrected On Site. Repeat Violation.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.ROUND WOOD CUTTING BOARD FRONT COUNTER Repeat Violation.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. SHOPPING BAGS USED FOR THE STORAGE OF FOOD ITEMS EXAMPLE DUCK, PORK ETC _CHEST FREEZER Repeat Violation.
- Critical. Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical. Violation: 20A-04-1 Equipment food-contact surfaces and utensils not sanitized. NO SANITIZER IN THE ESTABLISHMENT Repeat Violation.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. FILTERS Repeat Violation.
- Critical. Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors. Repeat Violation.
- Violation: 33-16-1 Observed open dumpster lid. Corrected On Site. Repeat Violation.
- Violation: 37-14-1 Observed ceiling in disrepair.WATER STAINS _DRY STORAGE ROOM Repeat Violation.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.COOKLINE Repeat Violation.
- Critical. Violation: 41B-03-1 Observed unlabeled spray bottle. 3 COMPARTMENT SINK Repeat Violation.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11-02-10. WARNING IN PROGRESS FROM PREVIOUS INSPECTION
- Critical. Violation: 53B-08-1 No proof of required employee training provided. 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. Repeat Violation.
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11/9/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). 2 DUCKS_DRYING ROOM _, 2 DUCKS IN DISPLAY CASE, 1.5 CHICKENS, 3 PIECES OF PORK- TEMPERATURE 63f_ greater than THAN 4 HRS OUT OF TEMPERATURE
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. EXAMPLE COOKED CHICKEN WALK IN COOLER _MORE THAN 24hrs -PER COOK Repeat Violation. AC IN PROGRESS 2-11-10
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. DUCK IN DRYING ROOM TEMPERATURE OF 63f
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. CHINESE BEANS IN OIL & FRESH GARLIC and OIL MIXTURE _COOKLINE CART LESS THAN 3 HRS-NOTE THESE BEANS WERE COOKED/ HEAT TREATED & THEN PLACED IN OIL_KEPT AT ROOM TEMPERATURE _COOKLINE
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. DISPLAY CASE ITEMS _PORK, CHICKEN & DUCK_ Repeat Violation. AC IN PROGRESS _09-01-10
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. EXAMPLE CONTAINER WITH SCALLIONS & GINGER_INTERIOR SOILED _COOKLINE COOLER Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. RAW CHICKEN OVER READY TO EAT GREEN PEPPER_WALK IN COOLER Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. SHOPPING BAG WITH RAW DUCK OVER ANOTHER SHOPPING BAG WITH RAW SQUID _UPRIGHT _WHITE FREEZER_DRY STORAGE ROOM Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 80f-RICE SCOOPS Repeat Violation.
- Critical. Observed employee wash hands with no soap. AFTER SMOKING
- Observed employee with no hair restraint. COOKLINE Corrected On Site. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.ROUND WOOD CUTTING BOARD FRONT COUNTER Repeat Violation.
- Observed nonfood-grade containers used for food storage. SHOPPING BAGS USED FOR THE STORAGE OF FOOD ITEMS EXAMPLE DUCK, PORK ETC _CHEST FREEZER Repeat Violation.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical. Equipment food-contact surfaces and utensils not sanitized. NO SANITIZER IN THE ESTABLISHMENT Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. CONTAINER WITH FRESH SCALLIONS & GINGER COOKLINE COOLER _TOP SIDE Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. FILTERS Repeat Violation.
- Critical. Cold water not provided/shut off at employee handwash sink. DISHROOM
- Critical. Hot water not provided/shut off at employee hand wash sink. DISHROOM
- Critical. Hot water not provided/shut off at employee hand wash sink. HAND SINK IN DRYING ROOM
- Critical. Vacuum breaker mising at hose bibb. NEEDS ANOTHER ONE_ V SHAPE UNIT INSTALLED WITH A HOSE_MOP SINK
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory.DISHROOM
- Observed open dumpster lid. Corrected On Site. Repeat Violation.
- Observed ceiling in disrepair.WATER STAINS _DRY STORAGE ROOM Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers.COOKLINE Repeat Violation.
- Light not functioning.WALK IN COOLER & WALK IN FREEZER
- Critical. Observed unlabeled spray bottle. 3 COMPARTMENT SINK Repeat Violation.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11-02-10. WARNING IN PROGRESS FROM PREVIOUS INSPECTION
- Critical. No proof of required employee training provided. 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. Repeat Violation.
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10/27/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. EXAMPLE COOKED CHICKEN _MORE THAN 24hrs Repeat Violation. 2-11-10
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. CHICKEN BROTH MADE IN THE ESTABLISHMENT WITH WHOLE CHICKEN S _KEPT ON THE WOK STATION_88f. OUT OF TEMPERATURE FOR APROX 2hrs. ADVICED COOK TO TURN ON THE WOK TO KEEP IT AT 135f or HOTTER. Corrected On Site. NOTE: THIS PRODUCT WAS MADE LAST NIGHT & COOLED IN THE WIC. RE_HEATED THIS MORNING_PER COOK
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. CHICKEN FEET, PORK ETC_ITEMS AT FRONT COUNTER DISPLAY CASE _KEPT AT ROOM TEMPERATURE _LESS THAN 1.5 HRS (ALL ITEMS IN DISPLAY CASE_FRONT COUNTER ) Corrected On Site. Repeat Violation. 06-23-10
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. RAW CHICKEN OVER COOKED CHICKEN _WALK IN COOLER Corrected On Site. Repeat Violation. 6-23-10 & 1-13-10
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN OVER RAW PORK_UPRIGHT FREEZER _DRY STORAGE AREA
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.BOX OF RAW CHICKEN STORED ON TOP OF BOXES OF RAW PORK_WALK IN COOLER #2
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.OBSERVED BOTH COOKS CUTTING VEGGIES & GRABBING DIFFERENT READY TO EAT FOOD ITEMS IN THE COOKLINE. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. ON TOP OF EGGS CARTON _NEXT TO DEEP FRYER _ Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. WHITE RICE SCOOP 78f
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. OBSERVED EMPLOYEE COLLECTING MONEY FROM CUSTOMER THEN PLACING GLOVES ON WITHOUT WASHING HANDS FIRST.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable. WOOD BLOCK USED AS A CUTTING BOARD FRONT COUNTER _ HEAVILY GROOVED , TINY PIECES OF WOOD EXPOSED
- Observed nonfood-grade containers used for food storage.PLASTIC SHOPPING BAGS_PORK ETC FREEZER
- Nonfood-contact equipment not designed and constructed in a durable manner. SHELF UNDER PREP TABLE _DISHROOM _RUSTED
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Observed nonfood-contact equipment in poor repairCHEST FREEZER MISSING INSULATION _LID_
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.WOOD FRAME/STRUCTURE INSIDE WHAT USED TO BE THE EMPLOYEE BATHROOM
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation. 2-11-10
- Critical. Equipment food-contact surfaces and utensils not sanitized. NO SANITIZER AT THE ESTABLISHMENT.
- Critical. Observed soiled reach-in cooler gaskets.COOKLINE COOLER Repeat Violation. 06-23-10
- Observed build-up of grease on nonfood-contact surface.HOOD FILTERS
- Observed residue build-up on nonfood-contact surface.INSIDE HAND SINK NEXT TO WALK IN COOLER #2-DISHROOM Repeat Violation. 2-11-10
- Observed residue build-up on nonfood-contact surface.INTERIOR OF HAND SINK IN THE ROOM_THAT USED TO BE THE EMPLOYEES BATHROOM
- Observed residue build-up on nonfood-contact surface.INSIDE MOP SINK LOCATED IN DISHROOM
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Observed open dumpster lid.
- Critical. Observed live flies in DUMPSTER. AT THE END OF THE PLAZA.
- Observed food debris accumulated on kitchen floor. BETWEEN CHEST FREEZER _
- Observed ceiling in disrepair.WATER STAIN_BY DRY STORAGE ROOM
- Lights missing the proper shield, sleeve coatings or covers.ABOVE OVEN_COOKLINE
- Critical. Observed unlabeled spray bottle. BLUE LIQUID _FRONT COUNTER
- Observed unnecessary persons in the food preparation, food storage, or warewashing area. OBSERVED EMPLOYEE FROM THE NEXT DOOR BUSINESS GOING THRU THE KITCHEN & DISHROOM AREA JUST TO PLACED AN ORDER. ADVICED COOK THAT ONLY EMPLOYEES FROM THIS ESTABLISHMENT CAN BE IN THE KITCHEN/DISHROOM AREAS.
- Observed unnecessary items on the premise.UNDER 3 COMPARTMENT SINK_PIECES OF WOOD & CINDER BLOCK
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11-02-10.
- Critical. No proof of required employee training provided. 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. AC IN PROGRESS SEE 6-23-10 INSPECTION
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9/1/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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8/24/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 53B-08-1 No proof of required employee training provided. 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. This violation must be corrected by : 08-23-10.
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8/24/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. SEATING EVALUATION FORM NEEDS THE WATER DEPT APPROVAL This violation must be corrected by : 08-23-10.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. 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. This violation must be corrected by : 08-23-10.
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6/24/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. FRONT COUNTER DISPLAY Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. COOKLINE COOLER EXAMPLE BEEF
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. ALL ITEMS IN THE FRONT COUNTER DISPLAY UNIT_APROX 2.5 HRS Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.AMBIENT TEMPERATURE 47f FRONT COUNTER
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 56f WIC #2 This violation must be corrected by : 06-24-10.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.COOKED SHRIMP STORED BETWEEN 2 CONTAINERS OF RAW CHICKEN _WALK IN COOLER Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. TO COVER RTE PREPPED VEGGIES EXAMPLE BROCCOLI _COOKLINE COOLER
- Critical. Observed cloth used as a food-contact surface. WALK IN COOLER EXAMPLE DICED PEPPERS
- Critical. Observed soiled reach-in cooler gaskets.COOKLINE COOLER
- Observed residue build-up on nonfood-contact surface.HAND SINK COOKLINE
- Critical. Observed handwash sink used for purposes other than handwashing. METAL SPONGE INSIDE HS COOKLINE
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. SEATING EVALUATION FORM NEEDS THE WATER DEPT APPROVAL This violation must be corrected by : 08-23-10.
- Critical. No proof of required employee training provided. 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. This violation must be corrected by : 08-23-10.
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6/23/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. EXAMPLE COOKED EGGROLLS _WIC
- Critical. Working containers of food removed from original container not identified by common name. 2 CONTAINERS DRY STORAGE SHELF _LABELED IN CHINESE ONLY
- Critical. Observed uncovered food in holding unit/dry storage area. 2 WHOLE CHICKENS_WHITE FREEZER Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.FRONT COUNTER
- Observed build-up of mold-like substance on surface of nonfood-contact surface.INTERIOR OF HAND SINK_DISHROOM
- Observed reuse of single-service articles. PLASTIC VINAGER CONTAINER CUT & USED AS A SCOOP _RICE BIN_DRY STORAGE
- Critical. Vacuum breaker mising at hose bibb.FRONT COUNTER _HAND SINK
- Critical. No handwashing sign provided at a handsink used by food employees.FRONT COUNTER
- Critical. Hand wash sink lacking proper hand drying provisions.FRONT COUNTER
- Critical. Handwashing cleanser lacking at handwashing lavatory.FRONT COUNTER
- Critical. Exit signs missing. For reporting purposes only. BACK DOOR_DISHROOM AREA
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2/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/11/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name.LABELED IN CHINESE NEEDS ENGLISH NAME _
- Critical. Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods.RAW PORK OVER RTE SHRIMP _WIC Corrected On Site.
- Critical. Violation: 08A-28-1 Observed food stored on floor. 1 BUCKET OF NOODLES _WIC Corrected On Site.
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.WIC VEGGIES Corrected On Site.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair CHEST FREEZER _INSULATION MISSING
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.COOKLINE Corrected On Site.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. FRONT COUNTER
- Violation: 25-02-1 Unwrapped single-service utensils not presented so that only the handles are touched. NEXT TO RICE COOKER_COOKLINE _PLASTIC FORKS Corrected On Site.
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing_POT INSIDE HS DISHROOM Corrected On Site.
- Critical. Violation: 41A-02-1 Observed toxic item stored by food. 2 CANS OF BENZOMATIC NEXT TO SAUCE POT_PREP TABLE Corrected On Site.
- Violation: 51-16-1 No plan review submitted and renovations in progress. WARNING PENDING FROM PREVIOUS INSPECTION.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.NEW OWNER
- Critical. Violation: 53B-08-1 No proof of required employee training provided. 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. NEW OWNER This violation must be corrected by : 01-18-10.
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1/13/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Working containers of food removed from original container not identified by common name.LABELED IN CHINESE NEEDS ENGLISH NAME _
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.RAW PORK OVER RTE SHRIMP _WIC Corrected On Site.
- Critical. Observed food stored on floor. 1 BUCKET OF NOODLES _WIC Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.WIC VEGGIES Corrected On Site.
- Observed nonfood-contact equipment in poor repair CHEST FREEZER _INSULATION MISSING
- Wet wiping cloth not stored in sanitizing solution between uses. FRONT COUNTER
- Wet wiping cloth not stored in sanitizing solution between uses.COOKLINE Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched. NEXT TO RICE COOKER_COOKLINE _PLASTIC FORKS Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing_POT INSIDE HS DISHROOM Corrected On Site.
- Critical. Observed toxic item stored by food. 2 CANS OF BENZOMATIC NEXT TO SAUCE POT_PREP TABLE Corrected On Site.
- No plan review submitted and renovations in progress. WARNING PENDING FROM PREVIOUS INSPECTION.
- Critical. Manager lacking proof of Food Manager Certification.NEW OWNER
- Critical. No proof of required employee training provided. 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. NEW OWNER This violation must be corrected by : 01-18-10.
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11/16/2009 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. EXAMPLE SUGAR BIN_DRY STORAGE ROOM_OBSERVED NAMES ON CHINESE
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.PEKING DUCK, PORK, SQUID_LESS THAN 2 HRS OUT OF TEMPERATURE Corrected On Site.
- Critical. Unpackaged food not protected from environmental sources of contamination during preparation.DOUBLE STACKING _COOKLINE _RIC_BOWL WITH VEGGIES ON TOP OF UNCOVERED BEANS SPROUT
- Critical. Unpackaged food not protected from environmental sources of contamination during preparation. DOUBLE STACKING OF CONTAINERS _WIC VEGGIES Corrected On Site.
- Critical. Observed torn packages/bags of food exposing the contents to contamination._BAGS OF FLOUR UNDER PREP TABLE _STORAGE AREA Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. CHICKEN OVER RAW PORK_WIC Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.RAW CHICKEN OVER RAW CONCH_WHITE FREEZER 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. EXAMPLE SUGAR
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. COOK_CUTTING PORK RIBS, PEKING DUCK, ETC Corrected On Site.
- Observed nonfood-contact equipment in poor repairCHEST FREEZER MISSING INSULATION ON LID_DRY STORAGE ROOM
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.CHLORINE TEST KIT
- Critical. Handwashing cleanser lacking at handwashing lavatory.COOKLINE HS BY THE FRONT COUNTER DOOR Corrected On Site.
- Critical. Establishment operating without a current Hotel and Restaurant license.NEW OWNERS This violation must be corrected by : 01-04-09. This violation must be corrected by : 01-04-10.
- No plan review submitted and renovations in progress. FRONT COUNTER _ADDED PEKING DUCK DISPLAY CASE_FOOD HANDLING TAKING PLACE _HS IN COOKLINE This violation must be corrected by : 01-04-09. This violation must be corrected by : 1-04-10.
- Critical. Manager lacking proof of Food Manager Certification.NEW OWNER _60 DAYS TO GET CFM
- Critical. No proof of required employee training provided. 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. NEW OWNER _60 DAYS_1-866-372-7233 TO GET EMPLOYEE TRAINING BOOKS
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11/2/2009 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Wing Wong, 5891 S Military Trl #8a, Lake Worth, FL »