- Basic - Bowl or other container with no handle used to dispense food. In soy sauce **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Cookline
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Less than 10 ppm cl. **Corrected On-Site**
- High Priority - Dented/rusted cans present. Bamboo shoots
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Setting up sanitizer, covering food in walk in cooler, putting food in walk in cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts at 72F and cut cabbage at 80F, no time or temperature control for safety. Noodles sitting on top of ric at 55F. Per operator, items out during busy hours and them returned to cooler. Advised to use time to prevent temperature abuse. Written procedures are required. Application is available at http://www.myfloridalicense.com/dbpr/hr/forms/documents/5022_090.pdf Or by searching for "time as a public health control" at myfloridalicense.com
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over cooked shrimp **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. 9 trays of cooked chicken on speed rack at 82F. Moved to walk in cooler. Advised to move too refrigeration when temperature drops below 135F. Items must cool from 135F to 70F within 2 hours and from 70F to 41F in an additional 4 hours.
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07/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In rice, metal can, in onions, Togo container.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Under shelving, bowl of raw meat **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Cookline
- 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. Cooked chicken 74 on cookline, returned to cooler at beginning of inspection.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Chicken over beef and pork
- Intermediate - Handwash sink used for purposes other than handwashing. Used to hold lids. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken. **Corrected On-Site**
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1/22/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing. Men''s room
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Soiled reach-in cooler gaskets. All
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Water accumulation in small reach in cooler of cook line
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter. On 11/5/13, no papertowels at back handsink.
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11/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing. Men's room
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cardboard used to line nonfood-contact shelves. Soiled cardboard, bottom prep table shelf of cookline
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Equipment in poor repair. Deeply grooved round cutting board, hole in center,
- Basic - No handwashing sign provided at a hand sink used by food employees. Prep area
- Basic - Soiled reach-in cooler gaskets. All
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm cl. **Corrected On-Site**
- High Priority - Dented/rusted cans present. Baby corn
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Water accumulation in small reach in cooler of cook line
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One current certificate partially filled out with employee name only. No other current certificates.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. In dish area
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9/5/2013 | Routine - Food | Warning Issued |
- Basic - Cardboard used to line food-contact shelves.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area. Jackets, cell phone, purse **Repeat Violation**
- Basic - Food stored on floor. Food buckets, cases of oil
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken. **Corrected On-Site**
- Basic - Uncovered food stored near sink exposed to splash. Open container of oil stored under handsink next to 3 compartment sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch 80?, cooked pork 112?-180? **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw pork in walk in cooler temp at 66?, less than 4 hours- Advised
- Intermediate - Encrusted, soiled material on slicer. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Carrots
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2/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. white substance
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9/24/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times. Blocked by rice on stool
- Critical - Observed employee eating in a food preparation or other restricted area. prep area
- Critical - Observed employee food not separated in cooler/freezers
- Critical - Observed employee improperly washing hands. No soap, 3 compartment sink
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense flour, sauce, rice, corn starch
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. scoop in bucket under handsink
- Observed personal utensils/bowls stored improperly.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shell eggs out with no time or temperature control. Corn starch and water at 79F. cookline Corrected On Site.
- Observed reuse of single-service articles. Cans reused for food storage
- Critical - Observed rodent activity as evidenced by rodent droppings found. 5 on shelf holding cans of sauce. 5 between mop sink/hot water heater.approximately 15 behind chest freezers. approximately 7 under canned soda next to back door.
- Observed shoes stored on shelf with canned sauces
- Critical - Observed slime buildup on reach in cooler gaskets, cookline
- Critical - Observed utensils/containers rinsed and put away without sanitizing or using soap
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. gap under screen door with back door left open during operation.
- Critical - Working containers of food removed from original container not identified by common name. white substance
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9/21/2012 | Routine - Food | Warning Issued |
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