- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - In-use tongs stored on oven door handle.
- Basic - Light shield damaged/in disrepair.over 3 cs area **Repeat Violation**
- Basic - No copy of latest inspection report available.
- Basic - No mop sink or curbed cleaning facility provided. **Warning** **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Reuse of single-service articles.
- Basic - Stored food not covered in reach in cooler
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch with water 53°f, less than 2 hrs.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged.
- High Priority - Vacuum breaker missing at hose bibb. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
10/03/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling tile missing.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair. Observed one main RIC not holding temp. Operator moved the food stored in that cooler to another cooler that works properly.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Hole in wall. **Repeat Violation**
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Interior of ice bin with rust that has pitted the surface.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees. In women''s restroom
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reuse of single-use articles.
- Basic - Screen in door torn/in poor repair.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Packaged food not labeled as specified by law.
|
4/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on drainboards or equivalent.
- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. **Repeat Violation**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Ceiling tile missing.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Observed one main RIC not holding temp. Operator moved the food stored in that cooler to another cooler that works properly.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food stored outside. Observed box chicken outside by back door
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - Hole in wall. **Repeat Violation**
- Basic - Hood soiled with accumulated grease. **Repeat Violation**
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Interior of ice bin with rust that has pitted the surface.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. In women's restroom
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reuse of single-use articles.
- Basic - Screen in door torn/in poor repair.
- Basic - Storage of tools on shelf above or with food.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Flammables stored near a source of ignition. For reporting purposes only.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. **Repeat Violation**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed raw chicken over cooked chicken, eggs next to cooked chicken and shelled eggs next to lettuce. **Repeat Violation**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Shrimp 52° F, Pork 53° F, Chicken 52° F, beef 49° F
- High Priority - Rodent activity present as evidenced by rodent droppings found. Found 3 dry droppings on top of shelves used to store food.
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. In kitchen
- Intermediate - Packaged food not labeled as specified by law.
- Intermediate - Reach-in cooler shelves soiled with food debris.
|
4/28/2014 | Routine - Food | Warning Issued |
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. **Warning**
|
4/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.on the shelves in the dry storage area **Warning**
- Basic - Cardboard used to line nonfood-contact shelves. **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area. **Warning**
- Basic - Cleaned and sanitized equipment or utensils not properly stored.inside of a soil container **Warning**
- 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 personal items stored in or above a food preparation area.phone on the prep table **Warning**
- Basic - Faucet/handle missing at plumbing fixture.the three compartment sink **Warning**
- Basic - Floors not maintained smooth and durable.kitchen **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. **Warning**
- Basic - Grease accumulated on kitchen floor. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hole in wall.in the kitchen by the hand sink **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Warning**
- Basic - No container installed for catching grease from hood drip tray. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - No mop sink or curbed cleaning facility provided. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Single-service articles improperly stored.paper bags stored on the dirty shelf in the kitchen **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.fan used in the kitchen **Warning**
- Basic - Stored food not covered in chest freezer. **Warning**
- Basic - Wall soiled with accumulated food debris.in the kitchen area **Warning**
- Basic - Wiping cloth/towel used under cutting board. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- 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. **Warning**
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Repeat Violation** **Warning**
- High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. **Warning**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.boxes used to store food in the reach in freezer **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.sprouts **Repeat Violation** **Warning**
- High Priority - Spray hose at dish sink lower than flood rim of sink. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Hot water at handwash sink comes out yellow / orangish, only in guests bathrooms. No discoloration in the kitchen hot water supply. Suggested the operator to call the plumber. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. **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. **Warning**
- Intermediate - Soil residue in food storage containers. **Warning**
|
9/24/2013 | Routine - Food | Warning Issued |
- Basic - Cardboard used to line food-contact shelves.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.cook line
- Basic - Grease accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.next to three compartment sink
- Basic - No mop sink or curbed cleaning facility provided at establishment.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.sprouts left out at room temperature
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- 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.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.next to three compartment sink
|
3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-16-1 Observed soiled reach-in cooler shelves.and rusty
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelves in kitchen
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb.
- Violation: 36-11-1 Floors not maintained smooth and durable.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 36-14-1 Observed grease accumulated on kitchen floor.
- Violation: 37-02-1 Observed hole in wall.by bathroom
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.over prep table
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
|
10/5/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Violation: 14-32-1 Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Critical - Violation: 22-16-1 Observed soiled reach-in cooler shelves.and rusty
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelves in kitchen
- Critical - Violation: 28-14-1 Observed evidence of mop/cleaning waste water dumped onto ground.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb.
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
- Violation: 36-11-1 Floors not maintained smooth and durable.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 36-14-1 Observed grease accumulated on kitchen floor.
- Violation: 37-02-1 Observed hole in wall.by bathroom
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.over prep table
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical - Violation: 53B-08-1 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.
|
8/3/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Emergency light does not function when tested. For reporting purposes only.
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Floors not maintained smooth and durable.
- Critical - Handwash sink not accessible for employee use at all times.rap with plastic
- Critical - Hotel and Restaurant license not properly displayed.
- Lights missing the proper shield, sleeve coatings or covers.over prep table
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No cleaning agent provided in first compartment of sink.
- 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.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelves in kitchen
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed dead roaches on premises.7 in kitchen area 50 under stove on the ground in kitchen 10 outside storage area
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee improperly washing hands.
- Critical - Observed employee wash hands with no soap.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed equipment and utensils not rinsed between washing and sanitizing.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground.
- Observed floor area(s) covered with standing water.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored on floor.onions back storage area
- Observed grease accumulated on kitchen floor.
- Observed grease accumulated under cooking equipment.
- Observed hole in wall.by bathroom
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food thawed in standing water.
- Observed ripped/cardboard used as shelf cover.
- Critical - Observed roach activity as evidenced by live roaches found 1 on wall next to stove 2 under shelf in kitchen
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves.and rusty
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Observed tracking powder present in food prep area.
- Critical - Person in charge failed to insure employees are properly sanitizing equipment.
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Vacuum breaker mising at hose bibb.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
|
8/2/2012 | Routine - Food | Warning Issued |
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED PHF ABOVE 41 DEGREES.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed reach-in cooler gasket torn/in disrepair. OBSERVED GASKET ON RIC TORN.
- Observed unnecessary items on the premise.
- Wet wiping cloth not stored in sanitizing solution between uses. OBSERVED WET CLOTH ON PREP TABLE.
|
3/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.
- Critical - License expired within 30 days after expiration date.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. OBSERVED FOOD DEBRIS AND GREASE BUILD UP ON COOKING EQUIPMENT.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. OBSERVED FOOD SOILED IN RIC.
- Observed nonfood-grade containers used for food storage. OBSERVED FOOD STORED IN NO GRADE CONTAINER AND PLASTIC BAG. Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair. GASKET IN RIC TORN.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. OBSERVED COOKED FOOD IN RIC NOT DATE MARKING.
- Wet wiping cloth not stored in sanitizing solution between uses. OBSERVED SOILED TOWEL ON PREP TABLE. Corrected On Site.
|
10/6/2011 | Routine - Food | Administrative complaint recommended |
- Wet wiping cloth not stored in sanitizing solution between uses. OBSERVED WIPPING CLOTH ON PREP TABLE. Corrected On Site.
|
5/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. POULTRY 57 DEGREES, BEEF 54 DEGREES Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. GREASE BUILD UP ON HOOD SURFACE.
- Observed unnecessary items on the premise. UNUSED CARBOXES
- Critical. License expired within 30 days after expiration date.
|
10/18/2010 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. IN REACH IN COOLER.
- Critical. Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. MANAGER SAID THAT THEY WASH THE DISHES BY HAND
- Violation: 37-09-1 Wall not smooth and easily cleanable.
- Violation: 42-11-1 Observed unnecessary items on the premise.
|
10/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans. SOY SAUCE CAN DISTENDED UPON GAS BUILD UP.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BEEF 55 AND SHRIMP 48 DEGREE.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOLER IN KITCHEN AREA CANNOT MAINTAIN FOOD BELOW OR AT 40 DEGREES.
- Critical. Observed raw animal food stored over ready-to-eat food. RAW POULTRY IS STORED OVER VEGETABLES IN REACH IN COOLER.
- Critical. Observed scoop hanging over dirty/soiled equipment and then used to serve food.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed equipment in poor repair. REACH IN FREEZER DOOR IN DISREPAIR.
- Observed gaskets/seals on cold holding unit in poor repair. IN REACH IN COOLER.
- Food-contact surface not smooth and easily cleanable. SHELVE IN REACH IN COOLER IS RUSTY.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. INSIDE REACH IN COOLER IN KITCHEN AREA IS SLIMEY.
- Observed garbage on the ground and/or pad around dumpster.
- Floors not maintained smooth and durable.
- Observed floor area(s) covered with standing water. IN KITCHEN AREA.
- Observed wall soiled with accumulated grease.
- Wall not smooth and easily cleanable.
- Observed unnecessary items on the premise.
|
7/27/2010 | Routine - Food | Warning Issued |
- Critical. Observed dented/rusted cans. OBSERVED CAN SAUCE BULGING OUT.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Floors not maintained smooth and durable.
|
3/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice for daily use 90 degree
- Critical. Observed uncovered food in holding unit storage area.
- 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.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable.
- Shelves attached to walls in reach-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed wall soiled with accumulated grease.
- Observed wall soiled with accumulated dust. in kiTCHEN by 3 compartment sink
- Light not functioning. kiTCHEN entrance
- Critical. Observed toxic item stored by food. Corrected On Site.
- Observed unclean building components, attachments or fixtures. old cardboard box used on shelves
- Observed unnecessary items on the premise.
- Critical. License expired within 30 days after expiration date.
|
10/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/25/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Atlantic Chinese Restaurant, 12495 Ne 6 Ct, Miami, FL »