- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Soil residue build-up on nonfood-contact surface. Handles of reach-in cooler on cook line.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - No air gap present between water supply inlet and flood rim of equipment/sink.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times. Kitchen.
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09/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelving above soda boxes.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Tong handle in rice.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Soil residue build-up on nonfood-contact surface. Handles of reach-in cooler on cook line.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - No air gap present between water supply inlet and flood rim of equipment/sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork 50°.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken behind pork in top section of deli-style reach-in cooler on cook line.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times. Kitchen.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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07/16/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line, soda rack.
- Basic - Food stored on floor. Buckets in walk in cooler.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line.
- Intermediate - Cutting board(s) stained/soiled. Cook line.
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1/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling soiled with accumulated dust. Throughout.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line, soda rack.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jackets, cell phone on food storage rack.
- Basic - Equipment in poor repair. Cook line reach in cooler not holding temp.
- Basic - Food stored on floor. Buckets in walk in cooler.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line.
- 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. Reach in cooler on cook line, raw chicken 39°, lettuce 50°, garlic in oil 47°
- Intermediate - Cutting board(s) stained/soiled. Cook line.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Rice 167°, chicken 54°, chicken 96°. **Corrected On-Site**
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1/24/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on walk in cooler shelves.
- Basic - Current Hotel and Restaurant license not displayed. 2013 license is in folder at register.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Shelving provided at dish wash sink has items stored on them rather than leaving shelves open for drying. Wet pans observed wet nesting on small drain board. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. (On counter by register, on counter by take out containers, and on cookline prep table.)
- High Priority - Cook dried hands on clothes/apron/soiled towel after washing.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. (Cooked meats at front line 112°F -147°F.) **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(cooked chicken items)
- High Priority - Raw animal food stored over ready-to-eat food. (Boxes of raw chicken and containers of raw beef over cooked, battered chicken that is cooling in walk in unit.) **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. (200ppm chlorine in front line bucket)
- 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 - Handwash sink used for purposes other than handwashing. (Observed employee rinse wiping cloth in front line hand wash sink.)
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. (Multiple full rectangular plastic containers of cooked, battered chicken cooling in walk in unit.)
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. (Cooked chicken covered with plastic wrap at 98°F in walk in unit.) **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. 98°F cooked chicken cooling on lower prep shelf upon arrival at inspection. Moved to walk in at start of inspection. **Corrected On-Site**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Safestaff book provided with one page of Florida Food Safe employee cards copied onto printer paper.
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9/26/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Floor drains/drain covers heavily soiled. Under three compartment sink.
- Basic - Old food stuck to clean dishware/utensils. Knives and pans on cookline and in prep kitchen
- Basic - Working containers of food removed from original container not identified by common name. Throughout restaurant and coolers.
- Basic - walk-in freezer floor soiled.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Toxic substance/chemical stored by or with food. Household roach spray observed on top of container of soy sauce. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. HEAVY soil deposit on Wok stations. Each wok is coated with thick black crusty food deposits around base of each unit.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed sponges and towels for ware washing located in hand sink on front line.
- Intermediate - Nonfood-grade basting brush used in food. Large paint brush used for brushing sauce on chicken.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All items in walk in cooler.
- Intermediate - Soil residue in food storage containers. Door to ice machine (interior).
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4/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed food being cooled by nonapproved method.food on rack . Cooked chicken on rack at 102F.
- Observed uncovered food in holding unit/dry storage area.in freezer cheese wonton
- Potentially hazardous food not held at 135 degrees Fahrenheit or above. Orange chicken 101F, buffet line; bourbon chicken 113F, buffet line; general tso chicken 120F, buffet line.
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4/5/2013 | Routine - Food | Call Back - Complied |
- Chlorine sanitizer not at proper minimum strength for manual warewashing. **Corrected On-Site** reading 0 ppm chlorine.
- Observed expired Food Manager Certification. **Warning**
- Observed food being cooled by nonapproved method.food on rack . Cooked chicken on rack at 102F.
- Observed uncovered food in holding unit/dry storage area.in freezer cheese wonton
- Potentially hazardous food not held at 135 degrees Fahrenheit or above. Orange chicken 101F, buffet line; bourbon chicken 113F, buffet line; general tso chicken 120F, buffet line.
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2/4/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. **Corrected On-Site**
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed expired Food Manager Certification. **Warning**
- Critical - Observed food being cooled by nonapproved method.food on rack .84? beef, 98? pork needs to move to cooler at 135? and split into two pans.
- Critical - Observed roach activity as evidenced by live roaches found 1 in cook line corner on cooler wall, 1 in mall hall outside back door
- Critical - Observed uncovered food in holding unit/dry storage area.in freezer
- Critical - Observed unlabeled spray bottle.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.chicken 114? on counter, beef 105? on counter
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/29/2012 | Routine - Food | Warning Issued |
- Critical - Equipment food-contact surfaces and utensils not sanitized...pans washed and rinsed, not sanitized prior to storage.
- Critical - Handwash sink not accessible for employee use at all times...handsink by 3bay sink blocked by large can....and pans in sink
- In-use utensil not stored on a clean portion of food preparation or cooking equipment...in use butcher knife stored on bag of corn starch.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink...sanitizer not setup at sink.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Observed wall soiled with accumulated black debris in dishwashing area...at 3bay sink chaulking.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above...large bin of white rice sitting on table by expo window Corrected On Site...put in wok with vegetables
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above...trays of cooked chicken stored on speedrack by broiler Corrected On Site...placed in cooler
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12/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed dusty ceiling tiles and/or air conditioning vent covers...in kitchen area
- Critical - Observed food being cooled by nonapproved method...cooling cooked chicken on tray in walkin cooler covered. Corrected On Site...uncovered
- Observed grease accumulated under cooking equipment...under woks
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9/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-32-1 Observed walk-in cooler gasket torn/in disrepair.
- Violation: 36-11-1 Floors not maintained smooth and durable...mopsink floor
- Violation: 37-03-1 Observed wall in disrepair..outside back door--hole in hallway wall at door handle
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5/25/2011 | Routine - Food | Call Back - Complied |
- Floors not maintained smooth and durable...mopsink floor
- Critical - Observed dead roaches on premises...2 dead in hallway outside back door
- Observed dusty ceiling tiles and/or air conditioning vent covers...kitchen area
- Critical - Observed raw animal food stored over ready-to-eat food...walkin cooler rightside ---raw beef above cooked chicken Corrected On Site.
- Critical - Observed roach activity as evidenced by live roaches found--2 german-like roaches on kitchen floor by sodabox rack
- Observed walk-in cooler gasket torn/in disrepair.
- Observed wall in disrepair..outside back door--hole in hallway wall at door handle
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5/24/2011 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times...blocked by red cart
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site...mgr came at end of inspection---recommend traing additional employee to be certified food mgr.
- Critical - Observed an open beverage container on a food preparation table.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands....before putting gloves on
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements...not washing hands before putting gloves on
- Observed grease accumulated under cooking equipment...under fryers
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2/23/2011 | Routine - Food | Inspection Completed - No Further Action |
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