- Basic - Bowl or other container with no handle used to dispense food, to scoop noodles.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor, ribs.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees, in unisex restroom.
- Basic - Open dumpster lid.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, ribs frozen.
- Basic - Single-service articles not stored inverted or protected from contamination, take out containers on shelf in kitchen.
- Basic - Stored food not covered in walk-in cooler, prepared vegetables, cooked chicken and cooked shrimp.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, on prep table.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee washed hands with no soap.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods, raw chicken stored next to noodles in walk in cooler.
- Intermediate - Interior of reach-in cooler / reach in freezer soiled with accumulation of food residue.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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09/17/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food, to scoop sugar.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee personal items stored in or above a food preparation area, cell phone on prep table.
- Basic - Food debris accumulated on kitchen floor.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Open dumpster lid.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.
- Basic - Single-service articles not stored inverted or protected from contamination, take out containers on shelf in kitchen.
- Basic - Wall soiled with accumulated black debris in dishwashing area, over 3 compartment sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, sitting on prep table.
- Basic - Working containers of food removed from original container not identified by common name.
- Exit door locked, with special locking device, by restrooms.For reporting purposes only.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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, cooked chicken wing.
- Intermediate - Handwash sink not accessible for employee use at all times, blocked by rack.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For Domingo.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, chicken, in walk in cooler.
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4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. No handled cup inside sugar container **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in prep table at the kitchen
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Sugar **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline. **Corrected On-Site**
- Basic - Plastic jug cut in half and reused as scoop. **Corrected On-Site**
- Basic - Plumbing system in disrepair. Hot water faucet at the kitchen handsink
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Metal cans reused.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Basic - Working containers of food removed from original container not identified by common name. Flour, sugar
- High Priority - Employee washed hands with cold water. Kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noodles, pulled eggs, bean sprouts and shredded cabbage at 52-59°f on the prep area. Noodles and pulled eggs were moved to a cooler, 45°f at the end of the inspection, bean sprouts and cabbage were discarded. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw meat and seafood over sauces. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Kitchen **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen handsink hot water shut off, faucet in disrepair, waitress station hand sink no hot water not provided.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 out 4 certificates provided.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.chicken, pork, plant foods in the walk in cooler
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12/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor.
- Basic - Hole in wall.
- Basic - Stored food not covered in chest freezer.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
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5/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Sugar Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed nonfood-contact equipment in poor repair white reach in freezer top rusted
- Observed single-service items stored on floor. To go supplies
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Faucet/handle nit working at plumbing fixture. mens restroom Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. by handsink in servers station
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed hole in wall. by deep feezers in back
- Critical - Observed potentially hazardous food thawed in standing water. shrimp Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets. throughout kitchen Repeat Violation.
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3/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. advised operator to use 3 compartment sink until machine is able to maintain proper sanitizer level
- Equipment or utensils not designed or constructed in a durable manner. scoop no handle in sugar
- Faucet/handlenot working at plumbing fixture. men's restroom
- Critical - Hot water not provided/shut off at employee hand wash sink. handsink in kitchen and men's restroom
- Light not functioning. walk in cooler Corrected On Site.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. handsink in kitchen
- Observed attached equipment soiled with accumulated dust. fan guard walk in cooler
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. inside walk in freezer
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor. pork walk in cooler, oiil
- Observed nonfood-contact equipment in poor repair white freezer
- Critical - Observed soiled reach-in cooler gaskets.cookline cooler
- Critical - Observed uncovered food in holding unit/dry storage area. walk in cooler
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm Corrected On Site.
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10/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner.cup used as scoop
- Critical - No conspicuously located thermometer in holding unit.
- Observed attached equipment soiled with accumulated grease.hood
- Observed ceiling soiled with accumulated food debris.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of microwave soiled.
- Observed nonfood-grade containers used for food storage.
- Observed utensils stored in crevices between equipment.cookline
- Observed wall in disrepair.
- Observed wall soiled with accumulated food debris.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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4/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-28-1 Observed food stored on floor.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.rear screen door
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease.hoodfilters
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11/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.w/cooler
- Observed ice scoop with handle in contact with ice.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed build-up of grease on nonfood-contact surface.hood
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. in rear handsink
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.rear screen door
- Observed attached equipment soiled with accumulated grease.hoodfilters
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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9/16/2010 | Routine - Food | Warning Issued |
- Critical. Observed uncovered food in holding unit/dry storage area.w/cooler
- Observed build-up of grease on nonfood-contact surface.hood.
- Observed attached equipment soiled with accumulated grease.hoodfilters .
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12/15/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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