- Basic - Bowl or other container with no handle used to dispense food. Sugar
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top of stove
- Basic - Dead roaches on premises. Observed 1 dead roach on top of dish machine. **Corrected On-Site**
- 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.
- Basic - Food stored on floor.
- Basic - Hood soiled with accumulated grease.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Soil residue build-up on nonfood-contact surface. Door edge on reach in cooler.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- Basic - Wall soiled with accumulated grease. Behind stove
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Dumpling in freezer
|
08/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
4/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Near HWS AND COOLING CHICKEN
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken in 3SC
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over produce.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Corrective action taken . Placed in RIC
- 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.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
2/21/2014 | Routine - Food | Warning Issued |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Floor tiles missing.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - Stored food not covered in walk-in freezer.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
11/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/19/2013 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cloth used as a food-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee eating while preparing food.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.pork marinating outside
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.eggrolls
- 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.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 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
|
6/19/2013 | Complaint Full | Warning Issued |
- Basic - Cardboard used to line food-contact shelves. Walkin cooler, reach in cooler and walk in freezer.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By steam table **Corrected On-Site**
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Vegetables in walk in cooler **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Displayed food not properly protected from contamination. Ground Pork stuffed in wontons being prepared outside in dining room. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Beer carton storing cut broccoli **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Dish rack
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Nonfood-grade basting brush used in food. Paint Brush for egg wash.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walkin cooler and Reach in cooler.
|
5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Scoop for noodles
- Basic - Cardboard used to line food-contact shelves. Reach in cooler.
- Basic - Food placed in soiled container/equipment. Broccoli **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Breaded chicken in reach in cooler by ice machine.
- Basic - Food stored on floor. Oil containers. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Egg rolls
- Basic - Wall soiled with accumulated food debris. Wall by ice machine
- Basic - Wash solution not clean. 3 Compartment sink.
- Intermediate - Handwash sink not accessible for employee use at all times. Kitchen handsink. Blocked by buckets **Corrected On-Site**
|
1/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Critical - Observed cloth used as a food-contact surface.By stove
- Critical - Observed encrusted material on can opener.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.Walkin cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed soiled Reach-in Walkin cooler gaskets.
- Critical - Observed the accumulation of dead insects, in kitchen drop ceiling panel.
- Observed unnecessary items on the premise.Kitchen
- Observed wall soiled with accumulated food debris.By back prep table.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Walkin cooler and freezer.
|
8/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed encrusted material on can opener.
- Observed ice scoop with handle in contact with ice.
- Critical - Raw animal food not properly separated from ready-to-eat food.Walkin freezer.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.Walkin cooler/ Walkin freezer.
|
3/26/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about China Garden, 209 Key Deer Blvd, Big Pine Key, FL »