- Basic - Bowl or other container with no handle used to dispense food.rice scoop is a can
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area.cell phone
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Reuse of single-use number 10 cans.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over rte ice.
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07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/5/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.shelf in reach in made of paneling **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Reach in freezer **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 72 d.f. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta at cook line 68 d.f. **Warning**
- Intermediate - Fly tape in food prep area. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times.blocked by cooling unit **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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2/4/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.rice
- 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.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.pasta at cook line 49 d.f. **Corrected On-Site**
- Intermediate - Buildup of soiled material on racks in the walk in cooler.
- Intermediate - Handwash sink used for purposes other than handwashing. Cleaning gloves on sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.various items in walk in freezer
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- 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.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.immitation crab
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.raw chicken next to rte watermelon
- Intermediate - Handwash sink not accessible for employee use at all times.containers in sink.
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6/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in a prohibited area.drained on used egg flats.
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/13/2013 | Routine - Food | Call Back - Complied |
- Observed build-up of grease on nonfood-contact surface.hood filters.
- Critical - Observed container of medicine improperly stored.
- Critical - Observed employee place plastic wrap in mouth when placing on food.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed food stored on floor.onions
- 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.rice Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed plastic garbage bag used to cover food. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.raw chicken over rte ice in reach in freezer. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.walk in cooler.
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10/30/2012 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.200 plus ppm Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed food stored on floor.walk in cooler 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.rice
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed nonfood-grade containers used for food storage.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/29/2012 | Routine - Food | Call Back - Complied |
- 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. Pro
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2/20/2012 | Routine - Food | Call Back - Extension given, pending |
- 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
- Observed a nonfood-grade basting brush used in food.
- Observed build-up of grease on nonfood-contact surface.hood filters
- Critical - Observed employee eating in a food preparation or other restricted area.
- Critical - Observed food stored on floor.walk in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing.items in sink. Corrected On Site.
- Critical - Observed pesticide-emitting strip present in food prep area. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pasta at 54d.f.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.various chicken items.at 72-107 d.f.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.raw seafood over drink ice.
- Critical - Observed toxic item stored by food.various
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.cook line @ 78 d.f.
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2/14/2012 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification.
- 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
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8/31/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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