- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Faucet/handle missing at plumbing fixture. Prep hand sink **Repeat Violation** **Warning**
- Basic - Soiled reach-in cooler gaskets. Cook line **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Bulk storage containers **Warning**
- 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. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Records/documents for required employee training do not contain all of the required information. **Warning**
|
07/30/2014 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Chicken nuggets, bulk items **Warning**
- Basic - Build-up of grease on outside of all cooking, cooling equipment, shelving **Warning**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Take out boxes, Front counter area **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Faucet/handle missing at plumbing fixture. Prep hand sink **Repeat Violation** **Warning**
- Basic - Grease accumulated under cooking equipment. **Repeat Violation** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pork **Warning**
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. **Warning**
- Basic - Soiled reach-in cooler gaskets. Cook line **Warning**
- Basic - Stored food not covered in walk-in cooler. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0 ppm **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Bulk storage containers **Warning**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg rolls 77, pork 73, chicken nuggets 72, **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Chicken over beef **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. While conducting inspection, I observed a 35 lb. MSG container on the floor with a cardboard box cut in half on top of container. It was being used as a seat. I lifted up the cardboard box and about 50 roaches scattered throughout the kitchen. **Warning**
- 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. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Butane burner **Warning**
- Intermediate - No soap provided at handwash sink. Prep area **Repeat Violation** **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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. Egg rolls, cooked pork, lo mein, etc **Warning**
- Intermediate - Records/documents for required employee training do not contain all of the required information. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
|
07/29/2014 | Complaint Full | Emergency order recommended |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. In walk in cooler most items
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in kitchen. **Corrected On-Site**
- Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Ash tray with cigarette buts, in kitchen
- Basic - Faucet/handle missing at plumbing fixture. Hand wash sink in kitchen
- Basic - Floor tiles cracked, broken or in disrepair. In kitchen
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In bathroom
- Intermediate - No soap provided at handwash sink. In kitchen
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler
|
5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/7/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on all kitchen equipment
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cove molding at floor/wall juncture broken/missing. Rubber cove molding not properly glued by cooler
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Employee personal items stored in or above a food preparation area. Keys
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Prep table held up by 2 garbage cans
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture. Cook line
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield broken
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Outside freezer rusted
- Basic - Plastic jug cut in half and reused as scoop.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Unnecessary items on the premise. Cot, pillows and blanket
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wood food-contact surface not properly sealed. Pallet rack in walk in cooler
- Basic - Working containers of food removed from original container not identified by common name. Bulk items and bottles
- High Priority - Live flies in kitchen.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cabbage and noodles put in cooler
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. On prep table
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. On cooks line
- 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 - Cold water not provided/shut off at employee handwash sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cooking utensils
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash 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.
|
9/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. **Corrected On-Site**
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic ceiling tiles through out kitchen not smooth an easily cleanable should be vinyl cieling tiles
- Basic - Ceiling tile in disrepair. Water damaged ceiling tiles
- Basic - Dollies, pallets, racks or skids used to store or transport packaged food not designed to be moved easily to allow for cleaning access. Under reach-in-freezer
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Garbage on the ground and/or pad around dumpster. Around back door
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open
- Basic - Potentially hazardous (time/temperature control for safety) food thawed under water that was barely running/dripping. **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Racks chipping and rusted
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- Basic - Uncovered food stored near sink exposed to splash. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. 70° for 45 minutes described as just thawed personal use preperation for cooking began to corrected on site **Corrected On-Site**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Cold water not provided/shut off at employee handwash sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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 chicken, egg rolls, egg foo young sauce, pasta, cooked pork and cooked shrimp in walk-in cooler
|
8/15/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
5/22/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Reused Cardboard used as liner on prep table to cool chicken nuggets
- Basic - Build-up of food debris on kitchen equipment
- Basic - Case of single-service articles stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean equipment stored on floor. Large bowl
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- 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 dry storage area not covered.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Operator does not permit customers to use bathroom. Upon entering establishment bathroom was "out of order" however all fixtures work perfectly. Operator removed sign
- Basic - Reuse of single-use number 10 cans.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food.
- Basic - Single-use gloves left on a food-contact surface.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Unnecessary items on the premise. Suitcase in kitchen
- Basic - Utensils in poor condition. Food storage containers melted
- 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.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - First aid supplies improperly stored. Burn ointment on prep line
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Large food storage container only washed and rinsed
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Upright freezer. Chicken,beef and pork not separated from each other
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
3/21/2013 | Routine - Food | Warning Issued |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Light not functioning. back door area
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed nonfood-grade containers used for food storage.
- Critical - Observed toxic item stored by food. bug spray
- Critical - Observed uncovered food in holding unit/dry storage area.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
9/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding 2 door reachin equipment incapable of maintaining potentially hazardous food at proper temperatures. phf's moved to walkin
- Equipment and utensils not properly air-dried.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Observed attached equipment soiled with accumulated dust. ceiling fan
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed build-up of grease on hood filters
- Observed ceiling in disrepair. water stains
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed single-service articles stored without protection from contamination.
- Observed single-use containers (boxes and/or cans gallon jugs) reused for the storage of food.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. bulk, bottles
|
5/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Drain cover(s) missing. by 3 compartment sink
- Critical - No conspicuously located thermometer in holding unit. white refrigerator
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. lomein 52 Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over beef
- Observed residue build-up on equipment
- Observed single-service articles stored without protection from contamination.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.rice 88 Corrected On Site.
|
12/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
9/28/2011 | Routine - Food | Call Back - Complied |
- Food-contact surface not smooth and easily cleanable. using top of gallon jug as a scoop
- Critical - Hand wash sink lacking proper hand drying provisions. both
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Observed build-up of grease on hood filters
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed food stored on floor. soda, oil, sauces Repeat Violation.
- Observed gaskets with slimy/mold-like build-up. reachins
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. lomein 75 Repeat Violation.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Observed uncovered food in holding unit/dry storage area. walkin eggrolls Repeat Violation.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. gaps at bottom of door
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
7/11/2011 | Routine - Food | Administrative complaint recommended |
- observed employee with no hair restraint
- observed food stored on floor
- observed potentially hazardous foogs cold held greater than 41 degrees
- observed uncovered food in holding unit, dry storage area
|
7/11/2011 | Routine - Food | Admin. Complaint Callback Not Complied |
- Light not functioning. kitchen
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over beef
- Observed single-use containers (boxes and/or cans gallon container ) reused for the storage of food.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
|
4/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Wiping cloths clean, used properly, stored
- Critical. Outer openings protected from insects, rodent proof
|
12/21/2010 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. bulk white powder Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. No conspicuously located thermometer in holding unit. reachin bt fryer Repeat Violation.
- Critical. Observed food stored on floor. kitchen, cooler Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. cooler, dry storage chicken ,beef Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. cooked chicken Repeat Violation.
- 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. bulk foods
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. pot in rice
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. tos in chicken Repeat Violation.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Observed employee with no hair restraint. Repeat Violation.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed a nonfood-grade drill and paint mixing paddle used in food
- Dollies, pallets, soda racks or skids used to store or transport packaged food not designed to be moved easily to allow for cleaning access.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Repeat Violation.
- Critical. Equipment food-contact surfaces and utensils not sanitized. cutting board used for raw chicken only rinsed off Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on hood filters Repeat Violation.
- Observed residue build-up on all kitchen equipment
- Observed gaskets with slimy/mold-like build-up. reachins Repeat Violation.
- Equipment and utensils not properly air-dried. Repeat Violation.
- Observed single-service articles stored without protection from contamination. Repeat Violation.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Handwash sink not accessible for employee use at all times. back Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. back
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. gaps around door Repeat Violation.
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated dust, dirt, food debris kitchen
- Critical. Observed toxic item stored in food preparation area.various cleaning chemicals
- Wet mop not hung to dry.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area. kids in kitchen
- Critical. No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only.
- No copy of latest inspection report. inspection report was at their house not at establishment
- Critical. No Certified Food Manager for establishment. Repeat Violation.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Observed expired Food Manager Certification.Juan Mei Lin expired 3/7/10 Repeat Violation.
- 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 Repeat Violation. has books but no certified food manager
|
10/6/2010 | Routine - Food | Administrative complaint recommended |
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. space under back door
- Critical. Violation: 53A-07-1 No Certified Food Manager for establishment.
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification. Juan Mei Lin
|
8/9/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked chicken for General Tao's chicken at 45F in reachin cooler.
- Critical. Violation: 20A-04-1 Equipment food-contact surfaces and utensils not sanitized. cutting raw chicken on prep table and only cleaning table with wet cloth (no soap or sanitizer )
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. space under back door
- Critical. Violation: 53A-07-1 No Certified Food Manager for establishment.
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification. Juan Mei Lin
|
6/7/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed packaged food not labeled as specified by law. bulk containers of flour, sugar
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin cooler opposite deep fryers.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. w walkin cooler; raw chicken over raw beef.
- Critical. Observed food stored on floor. case of plastic bottlees of yellow coloring
- Critical. Observed uncovered food in holding unit/dry storage area. nappa cabbage, cut peppers, cut onions, egg rolls, cutbroccoli and raw chicken all in walkin cooler uncovered.
- Critical. Observed cloth used as a food-contact surface.cloth apron on fried rice
- Observed employee with no hair restraint. Lin Lee Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Equipment food-contact surfaces and utensils not sanitized. cutting raw chicken on prep table and only cleaning table with wet cloth (no soap or sanitizer )
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed reuse of single-service articles. storing utensils on used cardboard egg flats.
- Critical. Handwash sink not accessible for employee use at all times.blocked by large pot lid and plastic bowl.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. space under back door
- Critical. No Certified Food Manager for establishment.
- Critical. Observed expired Food Manager Certification. Juan Mei Lin
|
6/4/2010 | Routine - Food | Warning Issued |
- 1 Working containers of food removed from original containers not identified by common name.
- 2 Ready to eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked.
- 4 Observed uncovered food in holding unit/dry storage area.
- 5 Observed raw animal food stored over cooked food.
- 7In use utensil not stored with handle above the top of potentially hazardous food and the container.
- 13 Observed dusty ceiling tiles and/or air conditioning vent covers.
|
4/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. egg rolls, sweet and sour pork
- Critical. Working containers of food removed from original container not identified by common name. flour
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw beef and chicken over sauces
- Critical. Observed raw animal food stored over cooked food.raw shrimp over vegetables.
- Critical. Observed uncovered food in holding unit/dry storage area.egg rolls, raw shrimp
- Critical. Observed uncovered food in holding unit/dry storage area. sugar, flour uncovered in dry storage area
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl used to scoop sugar and cut plastic bottle used for scoop.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. scoop handle laying in flour.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. cook washed hands in 3 compartment sink Corrected On Site.
- Observed employee with no hair restraint.
- Observed nonfood-grade containers used for food storage.
- Observed nonfood-contact equipment in poor repair lid to coffin freezer
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.chlorine
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. chlorine
- Critical. Observed soiled reach-in cooler gaskets.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Equipment and utensils not properly air-dried.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. takeout containers stored food side up.
- Observed reuse of single-service articles. empty sauce box and ribbed metal can used to store food in coffin freezer.
- Critical. Handwash sink not accessible for employee use at all times.metal can in basin of handsink
- Critical. No handwashing sign provided at a handsink used by food employees.rear handsink
- Observed dusty ceiling tiles and/or air conditioning vent covers.
|
12/15/2009 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Critical. Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food.
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Violation: 10-06-1 In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 14-49-1 Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage/pllastic bags
- Violation: 15-12-1 Nonfood-contact equipment not designed and constructed in a durable manner/cardboard
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair coffin freezer lid in poor repair
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Violation: 26-02-1 Observed reuse of single-service articles/cardboard boxes used to hold foods
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times.
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers.
- Violation: 42-03-1 Wet mop not hung to dry.
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12/15/2009 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Critical. Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food.
- Critical. Violation: 08A-28-1 Observed food stored on floor.
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Violation: 10-06-1 In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 14-49-1 Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage/pllastic bags
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage.
- Violation: 15-12-1 Nonfood-contact equipment not designed and constructed in a durable manner/cardboard
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair coffin freezer lid in poor repair
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Violation: 24-06-1 Observed clean utensils/equipment stored in dirty buckets
- Violation: 25-05-1 Observed single-service articles improperly stored.
- Violation: 26-02-1 Observed reuse of single-service articles/metal cans
- Violation: 26-02-1 Observed reuse of single-service articles/cardboard boxes used to hold foods
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times.
- Critical. Violation: 35A-08-1 Observed live flies in kitchen.
- Critical. Violation: 35B-05-1 Outer openings not protected and vermin and/or environmental cross-contamination present. door open at arrival, flies in kitchen
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical. Violation: 41A-02-1 Observed toxic item stored by food.
- Critical. Violation: 41A-07-1 Observed container of medicine improperly stored.
- Violation: 42-03-1 Wet mop not hung to dry.
- Critical. Violation: 52-01-1 Identity of food or food product misrepresented/crabmeat rangoon made with imitation crab meat
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8/13/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 5/28/2009 | Complaint Full | Warning Issued |
| No report available. | 1/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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