- Basic - Clean equipment stored on floor. Clean white buckets
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee preparing food in customer section of dining area. **Corrected On-Site**
- Basic - Food debris/dust/soil residue on dry storage shelves. Storage shelf in the rear ware washing area.
- Basic - Light shield in the rear maintain clean.
- High Priority - Employee touching ready-to-eat 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. Employee prepping scallion with bare hands with no AOP in place. **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 pork / raw chicken / raw shrimps prepped stored together not properly separated.
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1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw prepped chicken sored next to the fries in the reach freezer.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Soil residue in food storage containers. Rice container
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12/21/2013 | Food-Licensing Inspection | Emergency Order Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food. Handle of the scoop buried in the rice **Corrected On-Site**
- Basic - Dead roaches on premises. Dead insects over the light shield at the cookline.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Employee purse and aprons on the food on the rack and in the dry storage.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food not stored at least 6 inches off of the floor. Sauces buckets, rice, cornstarch
- Basic - Light not functioning at the prep table in the rear and under the hood.
- Basic - Packaged food has no English labeling.. Ginger container on the shelf at the cookline.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw prepped chicken sored next to the fries in the reach freezer.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Trash can used as food container for the cornstarch.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic in oil at the cook line 84°/ tofu 46°/sprouts 46°. ( garlic rechecked 41°/tofu 36°/sprouts 37°) **Corrected On-Site**
- High Priority - Roach activity present as evidenced by 20 plus live roaches found running from inside the hot water heater. The hot water heater is located in the rear prep kitchen housing the walk in cooler, reach freezers, the oven and the three compartment sink.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Soil residue in food storage containers. Rice container
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser at the cookline **Corrected On-Site**
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12/20/2013 | Food-Licensing Inspection | Emergency order recommended |
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