- Basic - Outer openings not protected with self-closing doors. The rear door **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. Rice balls 127. Beans n sticky rice 125. **Repeat Violation** **Warning** 8/28: Not observed and/or Not verified and/or Not Set Up
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Beans in cups 47. Sticky rice 54. Wraps into triangles, vegetables 54. See stop sale **Repeat Violation** **Warning** 8/28: rice cups 44-47, bean cups 45 in the front counter reach in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. See stop sale. Rice trays, rice cake expiration time 13:50 not discarded. The following corrective action was taken discarded. **Corrected On-Site** **Warning** 8/28: 1 rice plate and 12 sticky rice rolls were not removed at 1300 hrs
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08/28/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Outer openings not protected with self-closing doors. The rear door **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. Rice balls 127. Beans n sticky rice 125. **Repeat Violation** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Beans in cups 47. Sticky rice 54. Wraps into triangles, vegetables 54. See stop sale **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. See stop sale. Rice trays, rice cake expiration time 13:50 not discarded. The following corrective action was taken discarded. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Temps 47 or higher noted in 03A **Repeat Violation** **Warning**
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08/25/2014 | Complaint Full | Warning Issued |
- Basic - Outer openings not protected with self-closing doors. The rear door
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice dessert 53. Rehydrated beans/vegetables 51. 53. In the large unit at the front counter. See stop sale
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Bean dessert held on the steam table. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Rice dessert 53. Rehydrated vegetables 51. 53.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Tapioca power reconstituted 56 was covered in the walk in cooler **Corrected On-Site**
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08/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. Steam buns 117 a the steam table locate at the front counter
- Intermediate - Food service manager not certified within 30 days of employment. The owner does not have his CFM
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Both commercial products and in house products were not dated. This includes, cabbage, pork, steam buns, etc.
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. A baby was placed in a car seat and the car seat was placed on the prep table I the kitchen. A rocker, car seat, and a small bed are all located within the kitchen and or front counter area.
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4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on prep table in kitchen. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Inside sandwich prep cooler. **Corrected On-Site**
- Basic - Outer openings not protected with self-closing doors. **Repeat Violation**
- High Priority - Cooked pork not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Temperature 108°. Operator took corrective action. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Container of Lysol wipes stored on sandwich station. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Half gallon of milk in walk-in cooler.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Items inside the display cooler. Operator date marked all items. **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation**
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12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Operating with 8 seats. **Repeat Violation**
- Basic - Lime scale build-up inside ice machine.
- Basic - Outer openings not protected with self-closing doors. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several towels in the kitchen
- High Priority - Date marked combined ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat potentially hazardous ingredient. See stop sale. Pork mix dated 4/14/13 in the walk in cooler
- 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. Cook handling cooked bread with bare hands in the kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean cups 44 at the front counter display case
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Steam balls 110 at the steam table
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Egg flats stored over washed vegetables
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Dough roller, scale and press machine used for bakery items
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in the walk in cooler
- Intermediate - Manager lacking proof of food manager certification. **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris.
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4/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. provided form Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Outer openings not protected with self-closing doors.
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12/14/2012 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with self-closing doors.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. provided form Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. at the front counter Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on mixer head. and body
- Critical - Observed food stored on floor. pots on the floor in the walk in cooler
- Critical - Outer openings not protected with self-closing doors.
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12/12/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Bathroom not enclosed with self-closing doors.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. provided form Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. at the front counter Repeat Violation.
- Critical - No Certified Food Manager for establishment.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on mixer head. and body
- Critical - Observed employee eating while preparing food. eating on the cookline
- Critical - Observed food stored in a prohibited area. flour etc in the rear prep area by the exit
- Critical - Observed food stored on floor. pots on the floor in the walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork sliced 45 f degrees in the walk in cooler
- Critical - Outer openings not protected with self-closing doors.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice 99 f degrees in the rear prep area
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10/12/2012 | Routine - Food | Warning Issued |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Unaware of big five provided DBPR Hr form
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Licensed for 0 seats operating with 8 seats. Provided DBPR Hr form
- Critical - Handwash sink not accessible for employee use at all times. blocked by rolling rack at the front counter
- Critical - Manager lacking proof of Food Manager Certification. The certified food manager did not possess her certification. contacted the National Registry of Food Safety Professionals
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. required at the front counter hand sink
- Critical - Observed cloth used as a food-contact surface. using paper towels in cold cuts container.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk 1/2 gal open held 24 hrs or greater not dated in the walk in cooler
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee by the prep reach in cooler was talking on the phone then prepared customer food without removing his soiled gloves Corrected On Site.
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3/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/21/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). rice mix and yogurt. 1.17.12 sticky rice and ham wrapped vegetables left on counter from previous day
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. pork sliced in the walk in cooler.
- 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. rice two days not dated. 1.17.12 Rice left on top of the front counter since previous day. cooked foods phf drinks in the display reach in cooler held 24 hrs or greater not dated
- 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. yogurt two day not dated. 1.17.12 yogurt held 24 hrs or greater not dated
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice mix 81 f degrees left out on top of the front counter display reach in cooler. Provided HR form 5022 160. On 1.17.12 ham wrapped vegetables 66 and sticky rice 66 f degrees left on the top of the front counter
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. 1.17.12 Four employees present no CFM
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1/17/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The front counter display reach in cooler is in-op. Do not use unit for storage of Time/Temperature Control for Safety foods Retemp at 301pm 43. operator adjusted temperature knob. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification.
- No copy of latest inspection report.
- 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. Pro Corrected On Site.
- Critical - Observed employee eating while preparing food. two plates of food on the steam table by the prep reach in cooler Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. bakers brush severely soiled, discarded Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice 53 f degrees and yogurt 49 f degrees in the front counter display reach in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice mix 81 f degrees left out on top of the front counter display reach in cooler. Provided HR form 5022 160
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. pork sliced in the walk in cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice two days not dated.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. yogurt two day not dated
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). rice mix and yogurt
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11/15/2011 | Routine - Food | Warning Issued |
- 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. Training for employees has expired.
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10/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Chicken stock cold holding from previous night at 53 degrees farenheit in walkin freezer. Corrected On Site.
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Cooked chicken ambient cooling at 82 degrees farenheit on prep table. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Meat in wic not date marked.
- Critical. Observed packaged food not labeled as specified by law. Raw pork for sale packaged and not labeled in front counter display case.
- Critical. Working containers of food removed from original container not identified by common name. Large metal bulk bins used for white powder not properly labeled.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sweetened condensed milk at 86 degrees farenheit. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork cold holding at 48 degrees farenheit in make unit. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked chicken ambient cooling at 82 degrees farenheit on prep table. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken stock cooling over night at 53 degrees farenheit. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product. Only good for hot temps.
- Critical. Observed food stored in ice used for drinks. Can of sweetened condensed milk open and stored in bulk ice machine. Corrected On Site.
- Critical. Observed food stored in a prohibited area. Bread on garbage can. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw shell eggs stored over cut veggies in wic.
- Critical. Observed raw animal food stored over cooked food. Raw sausage stored over cooked chicken.
- Critical. Observed food stored on floor in walkin freezer.
- Critical. Observed uncovered food in holding unit. Cut veggies not covered in walkin cooler.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Clean knife stored between rack and wall. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table next to stove. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table. Corrected On Site.
- Observed nonfood-grade containers used for food storage throughout establishment.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden stand for mixer not finished and non absorbent.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Establishment only using dish soap for ware washing. Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed old labels stuck to food containers after cleaning.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. There is no sanitizer provided in the establishment. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of toaster oven heavily soiled.
- Observed residue build-up on nonfood-contact surface. Racks of make unit.
- Observed residue build-up on outside of toaster oven.
- Observed gaskets with slimy/mold-like build-up on walkin cooler.
- Observed reuse of single-service articles. Chop sticks reused to serve food. Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb on mop sink.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Handwashing cleanser lacking at handwashing lavatory in unisex bathroom.
- Observed open dumpster lid.
- Observed garbage on the ground and/or pad around dumpster.
- Critical. Observed roach activity as evidenced by a live roach found.
- Critical. Outer openings not protected with self-closing doors. Back door.
- Observed food debris accumulated on kitchen floor.
- Observed hole in ceiling around pipes coming through ceiling.
- Light not functioning above stove.
- Critical. Observed toxic item improperly stored. Raid stored next to toilet paper in unisex bathroom.
- Critical. Raid bug spray used.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area. Child in the kitchen Corrected On Site.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Establishment licensed for no seats but has ten seats at time of inspection. Seating change evaluation given to operator.
- Critical. Certified Food Manager unable to answer basic questions. Certified Manager did not know what sanitizer was or how to set up a three compartment sink.
- 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. Training for employees has expired.
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10/14/2010 | Routine - Food | Warning Issued |
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