Bamboo Creek China Bistro, 800 Belle Terre Pkwy Ste 216, Palm Coast, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- No Violations Were Observed
|
09/02/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop for foods in : maketable **Corrected On-Site** **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Numerous foods
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Soiled aprons over food items on rack **Corrected On-Site**
- Basic - Equipment or utensils not designed or constructed in a durable manner. Cut gallon as scoop Corrective Action : Voluntarily Discarded
- Basic - Food stored in a location that is exposed to splash/dust. Rice cooker under handwash sink by three compartment sink : **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Numerous knives between maketable and prep table
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Single-service articles not stored inverted or protected from contamination. Foil trays not inverted : on rack **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Numerous foods in large sauce containers not covered
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table in kitchen **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer not set up or utilized for warewashing and warewashing taking place at three compartment sink
- High Priority - Dented/rusted cans present. One dented can on rear rack . Corrective Action : Voluntarily Discarded
- 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 handling cooked noodles with bar hand contact **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsing lids, pans at three compartment sink : without sanitizing
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked foods : Chicken at 95°f to 120°f in kitchen . Moved to walk in cooler **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. Numerous racked eggs with intact eggs on tray in cooler. Corrective Action : Voluntarily Discarded
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Soiled surface of deflector plate inside ice machine **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by equipment in handwash sink and by rice cooker
- Intermediate - Handwash sink used for purposes other than handwashing. Large pan in handwash sink by three compartment sink :
- Intermediate - Nonfood-grade basting brush used in food. Used for foods **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked eggrolls not date marked in coolers
|
08/29/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In maketable **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured.
- 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. Above prep table **Corrected On-Site**
- Basic - Food stored on floor. Oil container at cooing **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked dumplings on rack at 80°f
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over vegetables in walk in cooler **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
|
6/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Large mixing bowl **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal items over restaurant foods in walk in freezer **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. Frontline
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Items in walk in cooler
- Basic - Screen in door torn/in poor repair
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Corrected On-Site**
|
3/12/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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