- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. **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.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Moved to reach in cooler
- Intermediate - Cutting board(s) stained/soiled.
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1/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. Glasses. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 110°, revisited at end of inspection water 135° **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Corrected On-Site**
- Basic - Reuse of single-service articles. Used for noodles.
- Basic - Stored food not covered in reach in freezer., noodles and meats.
- Basic - Water leaking from faucet/faucet handle. At the 3 compartment sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Oil and garlic at 49° was Moved to reach in cooler, revisited at end of inspection oil and garlic was at 42° **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.in the walkin cooler.
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10/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils or equipment stored in dirty container near dry storage area.
- Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Licensed as non seating 8 seats observed.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 113? F, rice scoop in water.
- Basic - Interior and exterior of microwave soiled with encrusted food debris.
- Basic - Reuse of single-service articles. Reuse of tofu and chicken base containers to store prepped veggies, noodles , and meats.
- Basic - Soil residue build-up on nonfood-contact surface. Utensil storage container soiled , near dry storage area. Fire extinguisher by cookline soiled.
- Basic - Stored food not covered in walk-in cooler. Noodles, shrimp and prepped veggies.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over cooked foods at reachin freezer near dish machine.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Flip top cooler at cookline.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. EGGROLLS at walkin cooler.
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5/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. HANDWASH sink soiled by front counter area.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Non food grade stirrer for sauce made out of wood and nails.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. At IGLOO freezer at cookline.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water at 89? F. Heat turned up on crock pot. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. At sugar container.
- Basic - Interior of microwave soiled with encrusted food debris. At cookline and servers front line area.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Walmart plastic bag used to store ribs directly inside.
- Basic - Reuse of single-service articles. Reuse of chicken base containers to store prepped veggies at walkin cooler.
- Basic - Soiled reach-in cooler gaskets. At FRIGIDAIRE freezer in servers front line area.
- Basic - Sponge used to clean and sanitize food-contact surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp at 69? F at cookline under no temperature control. Placed in cooler. MUST DISCARD WITHIN 4 HOURS FROM LEAVING TEMPERATURE CONTROL. **Corrected On-Site**
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table y no complete physical barrier between top and bottom.
- High Priority - Raw animal food stored over cooked food. Raw beef over cooked chicken at walkin cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over wontons at FRIGIDAIRE freezer in rear prep area.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Placed in cooler. MUST DISCARD WITHIN 4 HOURS FROM LEAVING TEMPERATURE CONTROL. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At employee restroom, 90? F.
- 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 at walkin cooler.
- Intermediate - Soil residue in food storage containers. Rice container.
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2/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
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10/8/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times.TABLE AND FAN BLOCKS HANDWASH
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.QUAT 3CS
- Critical - No conspicuously located thermometer in holding unit.FLIPTOP REACHIN
- Critical - No conspicuously located thermometer in holding unit.UPRIGHT FREEZER
- 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.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food stored on floor.WALKI N
- Critical - Observed uncovered food in holding unit/dry storage area.WALKI N
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. EGG ROLLS
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/19/2012 | Routine - Food | Warning Issued |
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