- Basic - Clean knives/utensils stored in crevices between equipment. Do not store cleavers in the cracks between equipment. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Do not wrap frozen meats in plastic-takeout bags; use food-grade rated "ziplock" bags.
- 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. Wash hands, and wear disposable-plastic gloves, when chopping vegetables.
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08/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves. Change the cardboard, on shelves beneath tables, at least once per week.
- Basic - Hood soiled with accumulated grease. Clean the accumulated grease from the hood filters.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Do not store frozen foods in takeout bags; use food-grade-rated "ziplock" bags.
- Basic - Open dumpster lid. Keep dumpster lids closed. **Corrected On-Site**
- Basic - Stored food not covered in freezer. Keep Chinese dumplings covered in reach-in freezer. **Corrected On-Site**
- 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. Employees must wash hands, and wear disposable-plastic gloves, while chopping vegetables. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided copy of "Employee Restriction" handout.
- 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. Provided copy of "Big Five" handout.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged.
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4/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. Do not store meat cleavers in the cracks between equipment; store them on a clean, dry surface. **Corrected On-Site**
- Basic - Hood soiled with accumulated grease. Clean the grease from the hood and hood filters.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Do not store frozen foods in takeout bags; use ziplock-storage bags.
- Basic - Open dumpster lid. Keep dumpster lid closed at all times. **Corrected On-Site**
- Basic - Stored food not covered in reach-in freezer. Keep frozen beef covered inside reach-in freezer.
- 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. Employees must wash hands, and wear disposable-plastic gloves, when chopping vegetables. **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. Label repackaged, refrigerated foods, in the walk-in cooler, with the dates they are originally repackaged. Discard any unserved portion at the end of seven days.
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Provide a scoop, with handle, in the dry rice.
- Basic - Cardboard used to line nonfood-contact shelves. Do not line shelves with cardboard.
- Basic - Food stored in dry storage area not covered. Transfer dry rice, from its open bag, to a clean, covered container.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Empty dirty mop water, into the mop sink, after each use.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Do not store clever in crack between equipment.
- Basic - Wet mop not stored in a manner to allow the mop to dry. Rinse mop, and hang it to dry, after each use.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Do not package meats in plastic-take-out bags. Use clean plastic tubs.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged.
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Do not line shelves with cardboard.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wash hands, and wear plastic gloves when chopping vegetables. Corrected On Site.
- 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. Provide handled scoops, in the bulk-food-storage bins, where they are missing.
- Critical - Observed interior of microwave soiled. Clean the inside of the microwave oven. Corrected On Site.
- Observed non-bagged garbage in dumpster. Securely bag all garbage, before placing it into dumpster.
- Observed open dumpster lid. Keep dumpster lids closed.
- Observed reuse of single-service articles. Do not store frozen meat in a Coca Cola box; store frozen meat in a clean, covered, plastic container.
- Observed utensils stored in crevices between equipment. Do not store cleavers in the cracks between equipment; store them on a clean, dry surface.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label repackaged, refrigerated foods, in the walk-in cooler, with the date they are rewrapped.
- Wet wiping cloth not stored in sanitizing solution between uses. Store wiping cloths isanitizing buckets between uses.
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10/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing buckets, of two capfuls bleach per gallon of water, for the stotage of wiping cloths between uses.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Do not line shelves with cardboard.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable-plastic gloves when chopping vegetables. Corrected On Site.
- Observed improper storage of maintenance tools that interferes with cleaning. Empty dirty-mop water into mop sink after each use. Corrected On Site.
- Observed non-bagged garbage in dumpster. Do not discard garbage in open boxes.
- Observed non-bagged garbage in dumpster. Securely tie garbage bags shut, before placing garbage into dumpster.
- Observed open dumpster lid. Keep dumpster lids closed.
- Observed reuse of single-service articles. Do not wrap foods in plastic-takeout bags; use foodgrade-rated plastic bags.
- Observed single-service items stored on floor. Store case of styrofoam clamshells off the floor in the dry-storage area.
- Observed unclean building components, attachments or fixtures. Clean the mop sink.
- Critical - Observed uncovered food in holding unit/dry storage area. Cover teriyaki chicken and beef in the freezer.
- Observed utensils stored in crevices between equipment. Do not store clevers in the cracks between equipment.
- Plumbing system in disrepair. Repair water faucets, at all sinks, where leaking.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on the countertops.
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6/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Provide paper towels at the kitchen-handwashing sink. Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Do not line storage shelces with cardboard.
- Observed attached equipment soiled with accumulated grease. Clean the grease from the hood filters.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employees must wash hands, and wear disposable-plastic gloves, when chopping vegetables. Corrected On Site.
- Observed open dumpster lid. Keep dumpster lids closed. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Label frozen meats with the date they are wrapped.
- Observed reuse of single-service articles. Do not wrap frozen meats in plastic-takeout bags; use ziplock bags.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label refrigerated meats, in the walk-in cooler, with the date they are wrapped.
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1/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated grease. Clean grease from hood filters.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wash hands, and wear dissable-plasric gloves, when chopping vegetables. Corrected On Site.
- Observed improper storage of maintenance tools that interferes with cleaning. Empty dirty-mop water, into mop sink, after each use. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Open food containers must be labeled with 7-day-date labels.
- Observed residue build-up on nonfood-contact surface. Clean the top surface of the wok line.
- Observed reuse of single-service articles. Do not wrap meats in plastic-takeout bags; use foodgrade-rated-ziplock bags.
- Critical - Observed uncovered food in holding unit/dry storage area. Keep fish covered, inside walk-in cooler. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be labeled with 7-day-date labels.
- Critical - Working containers of food removed from original container not identified by common name. Label squeeze bottles with the common name of their contents.
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10/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. When steam stops rising from the SandS Chicken, place it under refrigeration. Corrected On Site.
- Observed attached equipment soiled with accumulated grease. Clean the grease from the cookline-hood filters.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable-plastic gloves when chopping vegetables. Corrected On Site.
- Observed reuse of single-service articles. Do not wrap frozen meats in plastic-takeout bags; uae foodgrade-rated plastic wrap.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Do not leave rice in open bags; transfer contents to clean, covered containers.
- Critical - Observed uncovered food in holding unit/dry storage area. Keep foods covered in the reach-in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. Wrap frozen teriyaki chicken in foodgradrated plastic wrap.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods, in the walk-in cooler, must be marked with 7-day-date labels.
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5/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Provide sanitizing buckets, of two capfuls bleach per gallon of water, for tge storage of wet-wiping cloths between uses. Corrected On Site.
- Observed attached equipment soiled with accumulated grease. Clean grease from the hood filters.
- Observed reuse of single-service articles. Do not place prepared foods in cardboard boxes; use a foodgrade-rated plastic container. Corrected On Site.
- Observed reuse of single-service articles. Do not store foods in platic-takeout bags; use foodgrade-rated plastic wrap.
- Critical - Observed uncovered food in holding unit/dry storage area. Keep foids covered in the refrigerator. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or discard, the food item.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on the countertops; store them in sanitizing buckets between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labeled with the common name of its contenrs.
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1/24/2011 | Routine - Food | Inspection Completed - No Further Action |
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