- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. / yogurt in walk in **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area./ watch on cutting board
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored in a location that is exposed to splash of HWS/ prep table next to sink
- Basic - Food stored on floor./ bucket of soy sauce in kitchen and bucket of garlic in WIC
- 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./ scoop in bulk rice **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./ ceiling tiles and need cleaned
- Basic - Rinse solution not clean./ and not washing dishes properly **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler./ pans of cooked chicken, egg rolls, bucket of garlic **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ cooked rice in WAC 52-60°f, put in over night / operator discarded
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse./ cooked rice cooled improperly 53-60°f
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches./ cooked white rice in deep container and covered
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ cooked products in WIC
|
5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/15/2013 | Routine - Food | Call Back - Complied |
- Basic - Cloth used as a food-contact surface- handling hot pasta. **Corrected On-Site** **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning** **Corrected On-Site** **Repeat Violation**
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site** **Warning**
- High Priority - Employee touching cooked lo mein noodles and ready-to-eat chicken 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. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit- corn starch 91-93°, mixed 3 hrs. prior; operator voluntarily discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above- beef cooked 3 hrs. prior, 81-84°; operator voluntarily discarded. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches- lo mein in covered plastic containers; walk in cooler. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling- chicken in walk in cooler. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool- chicken. **Corrected On-Site** **Warning**
|
7/12/2013 | Routine - Food | Warning Issued |
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food- raw shell eggs over minced garlic on walk in cooler. **Corrected On-Site**
- Intermediate - Accumulation of black mold-like substance inside the ice bin.
|
4/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing- 0 PPM in triple sink.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust- broccoli stored next to hand sink directly below paper towel dispenser. **Corrected On-Site**
- Critical - Observed corn starch cold held at 74 degrees Fahrenheit. Product reconstituted 6 hours prior; operator voluntarily discarded. **Repeat Violation**
- Observed cutting board grooved/pitted and no longer cleanable. **Repeat Violation**
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. **Corrected On-Site** **Repeat Violation**
- Wet wiping cloth throughout kitchen not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
|
11/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner- scoop with no hands in rice bulk container. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container- salt and corn starch bulk containers. Corrected On Site.
- Critical - Observed 3 dented cans.
- Critical - Observed RTE lo mein at 76 degrees Fahrenheit. Moved to walk in cooler to rapidly chill.
- Observed cutting board grooved/pitted and no longer cleanable- make table.
- Critical - Observed handwash sink used for purposes other than handwashing- food debris inside. Corrected On Site.
- Observed ice scoop with handle in contact with ice- front soda fountain ice bin. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed- chlorine over 200 ppm. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours- corn starch prepared 4.5 hours prior at 88f in reach in cooler; operator voluntarily discarted.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
|
7/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing- 0 ppm; triple sink. Corrected On Site; 100 ppm.
- Critical - Green bell peppers not washed prior to preparation. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method- white ricee cooling in covered 6 inch deep container, ready to eat chicken in tightly wrapped container. Operator educated on proper cooling methods; no time/temperature violations observed on cooling items. Corrected On Site; operator removed lids and plastic wrap.
- Observed food debris accumulated on kitchen floor. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit- rice scoop in rice maker at 125f. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit- corn starch and water mixed at 10 AM at 74f; operator to implement TIME AS A PUBLIC HEALTH CONTROL, product to be discarted no later than 2 PM.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above- white rice in rice maker; front line. Operator voluntarily discarted.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
|
5/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/10/2011 | Routine - Food | Call Back - Complied |
- Critical - Observed 50 dead roaches on premises./by bottle drinks and RIF in kitchen Corrected On Site.swept up floor 1 dead under 3 bay sink in kitchen
- Critical - Observed roach activity as evidenced by 20 live roaches found by bottle drinks and under RIF in kitchen
- Critical - Observed roach activity as evidenced by 5 live roaches found on front line by cashier
- Critical - Observed roach activity as evidenced by live roaches found/ observed 1 live roach on crash cart and 3 dead roaches on another crash cart
- Critical - Observed roach activity as evidenced by live roaches found/4 live under reach in cooler cooks line
|
12/9/2011 | Routine - Food | Emergency order recommended |
- No Violations Were Observed
|
5/12/2011 | Routine - Food | Call Back - Complied |
- Ceiling tile missing. Over walk in cooler.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler at temperature between 63 and 64 Degree F. Ambient temperature.
- 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. Employee certificates are expired.
- Critical - Observed buildup of slime in the interior of ice machine. Special attention around screws.
- Observed dusty ceiling tiles and/or air conditioning vent covers. At cook line.
- 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. Bowl with no handle in side rice container.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice station.
- Observed personal care item stored with food. A back pack and clothes stored with food. At back kitchen storage.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked chicken,cooked rice,cooked pasta. At temperature between 64 and 65 Degree F. Out of temperature more than 4 hours. In walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Japan cooked noodles and tofu, at 63 Degree F. Out of temperature more than 4 hours. In walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw beef,raw eggs, and raw chicken. At temperature between 61 and 63 Degree F. Out of temperature more than 4 hours. In walk in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit. Raw chicken stored over raw eggs. In reach in cooler. Corrected On Site. employee removed raw chicken and stored under eggs.
- Critical - Observed raw beef stored over ready-to-eat food. In reach in cooler. Corrected On Site. Cooked removed raw beef and stored on bottom shelf.
- Critical - Observed several open beverage container on a food preparation table next to ready to eat food. At back kitchen preparation area. Repeat Violation.
- Critical - Observed toxic item stored by food. At back food storage area.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. In walk in cooler. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
|
5/11/2011 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked rice & cooked chicken at temperature between 89 and 93 Degree F. Out of temperature one 45 minutes. Corrected On Site. Operator reheated chicken and rice to 165 Degree F.
- Critical. Observed unwashed vegetables stored with other ready-to-eat food. In walk in cooler. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table. At kitchen on cutting board. Corrected On Site.
- Observed all cutting boards in kitchen grooved/pitted and no longer cleanable. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Several wet towels on preparation table. Corrected On Site.
- Plumbing system in disrepair. Cold water handle is stripped. At handwash sink located in kitchen.
- Observed wall in disrepair. Missing tile on wall located by mop sink.
- Observed attached equipment soiled with accumulated dust. Heavy dust on fan covers located in walk in cooler.
|
8/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked in walk in cooler.
- Critical. Working containers of food removed from original container not identified by common name. Bus tubs containing ready to eat foods not labeled in walk in cooler.
- Critical. Observed raw animal foods not properly separated from each other in holding unit. Shell eggs stored over raw beef in walk in cooler.
- Critical. Observed food stored on floor in kitchen next to flat top grill. Corrected On Site.
- Critical. Single-use glove found in raw beef container. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Green cutting board at prep station.
- Observed wiping cloth used for food spills also used for other purposes. Found wet wiping clothes under cutting boards.
- Cleaned and sanitized bus tubs not properly inverted. Bus tubs used for food storage. Corrected On Site.
|
4/12/2010 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about China Max Orlando Llc, 8200 Vineland Avenue #1204, Orlando, FL »