- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Soup spoons by steam wells. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Round board
- Basic - In-use wet wiping cloth/towel used under cutting board **Corrected On-Site**
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. On prep table **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Fried noodles.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Eggs since 9am. Operator discarded. Fried rice since 12pm. Rice marked. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers. Cooks line. Shrimp, chicken beef **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. + 200ppm. Corrected to 100ppm **Corrected On-Site**
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10/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area. Glasses sitting on plates on cooks line **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Reach in cooler next to cooks line **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken stored over raw eggs; both stored over sauce pitchers in reach on cooler by dry storage area **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can and plastic buckets **Corrected On-Site**
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6/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/9/2014 | Routine - Food | Call Back - Complied |
- 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. Corn starch bulk container **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. By steam wells **Warning**
- High Priority - Container of medicine improperly stored. Stored on dry storage shelf with canned goods. **Corrected On-Site** **Warning**
- High Priority - Dented/rusted cans present. Gold label soy sauce. Operator discarded voluntarily. No stop sale issued. **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Grey 5 gal rubbermaid buckets used for bulk storage throughout kitchen. Re-educated on proper containers for food storage and proper use of non-foodgrade plastic containers **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Baby corn 68°, rehydrated noodles 76°, water chesnuts 66° less than 4 hours. Recommended rapid chill **Warning**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 200ppm . Retested at 50-100ppm **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Bus tub sitting in hand wash sink **Corrected On-Site** **Warning**
- 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. **Warning**
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2/7/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/6/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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