- Basic - Case/container/bag of food stored on floor in kitchen. Onions, oil **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Floor soiled/has accumulation of debris.
- 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. Noodle scoop not standing
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops
- Basic - Raw animal food stored above unwashed produce. Chicken over melons **Corrected On-Site**
- Basic - Wall soiled with accumulated grease. By dry storage
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noted beef 50 F chicken 47F. Shrimp 48F Product rechilled after lunch use **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Breaded raw fish over cooked chicken
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Par fried protein, cooked chicken
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6/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Walls exterior of walk in
- Basic - Case/container/bag of food stored on floor in dry storage area. Oil on floor sauce on walk in cooler floor
- Basic - Cloth used as a food-contact surface. Towels used under pans **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment and utensils not rinsed between washing and sanitizing. Sanitizer set beside wash , no rinse set up **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up. **Repeat Violation**
- Basic - Hole in wall. Corner storage by walk in cooler **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Noted raw pork over cooked pork, raw chicken over RTE **Corrected On-Site**
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11/1/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
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10/14/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. One tank not secured **Corrected On-Site** **Warning**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Noted skewers in dirty drawer under alto shaam **Warning**
- Basic - Clean utensils stored between equipment and wall. **Corrected On-Site** **Warning**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Not inverted by dish, clean pan stored on firty shelf **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Ceiling tiles water damaged, vents rusting and in need of cleaning **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Noted water bottles on cookline and on bar area **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Noted keys and other items stored over kitchen prep area by dishes **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No sanitizer set up noted from right to left, dirty rinse, then wash **Warning**
- Basic - Equipment in poor repair. Reach in cooler temped at 51 **Warning**
- Basic - Equipment or utensils not designed or constructed in a durable manner. Use of washcloth to wrap handle of knife. Also food drill. Rusted **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Food stored on floor. Noted oil and sauces on floor, kitchen and walk in cooler Food left on floor in walk in freezer **Warning**
- Basic - Gaskets with slimy/mold-like build-up. Walk in cooler walk in freezer and reach in cooler **Warning**
- Basic - Grease accumulated on kitchen floor. **Warning**
- Basic - Hole in wall. Hole in wall by alto sham holding oven **Warning**
- Basic - In-use knife/knives stored in crack between equipment and wall. At prep and kitchen area **Corrected On-Site** **Warning**
- Basic - In-use tongs stored on equipment door handle between uses.noted on fryer doors **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights over cook line not shielded **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Use of washcloth to cover handle of cleaver **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Noted ginger in walk in cooler , numerous bags in walk in freezer **Warning**
- Basic - Outer openings not protected with self-closing doors. Back entrance not self closing **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Noted bag of barbecued pork ambient thawing. Product removed to reach in cooler **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Noted scotch tape used to repair reach in cooler gasket at kitchen line **Warning**
- Basic - Screening is not 16-mesh to the inch, back door. **Warning**
- Basic - Stored food not covered in walk-in cooler. Noted prepped vegetables in walk in cooler. Prepped meats in freezer, and baking powder on cook line **Warning**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In Walk in cooler. **Warning**
- Basic - Wall soiled with accumulated food debris. Kitchen walls in need of cleaning **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wiping cloth/towel used under cutting board. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Several spice containers , storage bin in dry storage not labeled **Warning**
- High Priority - Dented/rusted cans present. See stop sale. Noted one can of olives , can dented and rusted **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Touched trash can, then prepped carrots **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Noted dishes cleaned but not sanitized at 3C area **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noted prepped meats chicken, beef , Shrimp at 50 - 52. Product removed to recool cornstarch mix 76, black beans 82. ( product disposed) noodle set up 58 **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Noted chicken skewers on buffet at 120, par cooked chicken on line held @ 90, par cooked shrimp held at 70. All items removed from service **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Knotted chicken over RTE product in walk in cooler. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Noted chicken stored over beef and seafood, walk in cooler and walk in freezer. **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Dessert area sneeze guard inadequate . Deserts moved back to cover, noted croutons not under sneezeguard **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Noted medicine and cleaning chemical, first aid kit stored by and with food items **Warning**
- High Priority - Vacuum breaker missing at hose bibb, outside back door. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Knives stored dirty **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. Noted milk not dated **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Used to rinse towel **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front of cook line **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**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical 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. Noted prepped vegetables and meats not marked **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Noted bottle at bar not labeled **Warning**
- Portable fire extinguisher is inaccessible. For reporting purposes only. Fire extinguisher covered by apron **Warning**
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8/13/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Inside sweet and sour sauce container **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Dishwasher area
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor soiled/has accumulation of debris. Sushi bar area
- Basic - Food stored on floor. Boxes f raw chicken - not transferred to cooler immediately after delivery **Corrected On-Site**
- Basic - Hole in ceiling. Ceiling tiles - dry storeroom
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Sushi area
- Basic - Light not functioning. Employee restroom
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storeroom
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Side station - white refrigerator
- Basic - Raw animal food stored above unwashed produce. She'll eggs stored above pineapples WIC
- Basic - Soiled reach-in cooler gaskets. Cookline
- Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Frontline area - only one bulb working for entire length of frontline
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm
- High Priority - Dented/rusted cans present. See stop sale. 1 can ground bean sauce
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.garlic in oil and cornstarch and rehydrated beans 66? at Cookline - stored 2.5 hours - recommend using time as PHC - corrected on site - added to procedure for time as PHC. Make table: meatballs, pork/veg mix and tofu 48? - stored above containers in make table - cooled in freezer to 35? (COS). Buffet: cut melon 51? - stored 3 hours
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Majority of hot food on buffet above 135? except for foods stored on metal grate inside the container were below 135?: chicken, garlic bread, corn balls, dumplings, sweet and sour chicken. As informed by owner, buffet is from 11:15am to 3:30-4:00pmand all hot foods are discarded. Time as PHC procedure completed for these food items unable to maintain 135?. Explained procedure and requirements for monitoring.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in make table. Raw beef and shrimp stored in front of raw chicken
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.braw chicken over raw beef
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer y not all products commercially packaged. Raw Chicken over RTE and raw chicken raw beef - not in commercial packaging
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sneeze guard on dessert station does not provide adequate protection of food - desserts moved further back **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Soda machine
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Sushi RIC holding at 45? - as informed by owner this cooler is used to store food for different food trials - not food for customers. DO NOT USE COOLER TO STORE TCS FOOD FOR THE ESTABLISHMENT IF NOT MAINTAINING 41?
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Fish batter stored at room temperature after prep - MUST BE COOLED TO 41F IN 4 HOURS.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Employee restroom
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near soda machine **Corrected On-Site**
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled. Server station
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2/6/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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