- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.on wok **Warning**
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09/04/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. 3 compt sink
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Dead roaches on premises. In commercial bait traps
- Basic - In-use tongs stored on oven door handle.
- 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. Rice container
- Basic - Nonfood-grade bags used in direct contact with food. Reachin chest freezers
- 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. **Repeat Violation**
- High Priority - Dented/rusted cans present. No label
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Dairy
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.front hand sink **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 **Repeat Violation**
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09/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.through out **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.on wok **Warning**
- Basic - Cardboard used to line food-contact shelves. Through out **Warning**
- Basic - Dead roaches on premises.many in sticky traps under tables, in dry storage, on 3 compartment shelf , on back of both reach in coolers and reach in freezer, under hand sink, under 3 compartment sink on prep table, in utensil storage numerous and excessive **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. No one preparing food **Warning**
- Basic - Food stored in holding unit not covered.in reach in freezer dumplings **Warning**
- Basic - Food stored on floor.in walk in pork, shrimp, carrots **Warning**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.rice scoop on counter
- Basic - Leaking pipe at plumbing fixture. **Warning**
- Basic - Nonfood-grade bags used in direct contact with food. **Warning**
- Basic - Shelf under preparation table soiled with food debris. **Warning**
- Basic - Soiled reach-in cooler gaskets. **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. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.in reach in closest to walk in cut leafy greens 51°, noodles 51° moved to working cooler **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.pork 94° chicken 74° on count moved to walk in **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.chicken over ready to eat vegetables, pork over ready to eat sauces **Warning**
- High Priority - Roach activity present as evidenced by live roaches found.1 under wok, 1 in hand sink in kitchen to right, 3 under tables bu kitchen hand sink to left **Warning**
- High Priority - Roach excrement and/or droppings present.on thermometer in reach in **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface.on wok **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.in walk in read 30° food at 43° **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in walk in **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times.front one had water bucket in it **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Store utensils, both in kitchen area **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink.back left hand sink **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **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 chicken, ribs in walk in **Warning**
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area.children in kitchen **Warning**
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09/03/2014 | Routine - Food | Warning Issued |
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in chest freezer.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Live flies in kitchen.
- 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.
- 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.egg roll
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6/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor tiles cracked, broken or in disrepair.
- 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.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Reuse of single-use number 10 cans.
- Basic - Soil residue build-up on nonfood-contact surface. Containers
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- 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 - 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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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working container of food not labeled in English.
- Intermediate - Handwash sink used for purposes other than handwashing.
- 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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8/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Ceiling in disrepair. In food prep area in the back
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Stored food not covered in chest freezer.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Live flies in kitchen.
- High Priority - Nonfood-grade containers used for food storage ' direct contact with food.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soil residue in food storage containers.
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6/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- 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 - Packaged food has no English labeling.
- Basic - Reuse of single-use number 10 cans.
- Basic - Single-use plastic bag reused.blue bags
- Basic - Unnecessary items on the premise. Shopping carts
- 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.
- High Priority - Dented/rusted cans present.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Live flies in kitchen.
- High Priority - Raw animal food not properly separated from ready-to-eat food.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Handwash sink used for purposes other than handwashing.
- 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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2/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Critical - No conspicuously located thermometer in holding unit.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. **Admin Complaint**
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed reuse of single-service articles.grocery bags
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed unnecessary items on the premise.
- Observed unnecessary items stored in garbage enclosure. Grocery cart
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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11/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Observed nonfood-grade containers used for food storage.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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6/18/2012 | Routine - Food | Inspection Completed - No Further Action |
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