- Basic - Build-up of grease on nonfood-contact surface. On shelving in walk in cooler.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drinks on expo table and on storage shelf above make reach in cooler.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Key, 2 phones , a notebook next to single service items on shelf above make reach in cooler.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen.
- Basic - Food stored on floor. Observed 6 bottles of oil under three compartment sink next to mop sink.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 100f at buffet table.
- 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. Observed container with no handle in rice container.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee food (pig feet) not separate from food for customer in reach in freezer.
- Basic - Reuse of single-service articles. Observed egg carton use to rest strainer filled with rice, general tso chicken, cooked shrimp, and a roasting fork throughout kitchen.
- Basic - Wall soiled with accumulated food debris. Through out kitchen and drys torage.
- High Priority - Container of medicine improperly stored. Above make reach in cooler.
- High Priority - Cooked chicken not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken with vegetables 158f. Corrective action taken: advised operator.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of raid under hand washing sink in kitchen.
- 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. Cornstarch 100f made 2 hours ago, general tso chicken 76f made 1 hour ago, yellow rice 72f made 1 hour ago
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Tofu 130f on steam table.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Chicken above bacon in reach in freezer.
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line. **Corrected On-Site**
- 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.
|
10/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In rice bin **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. On rice
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over back prep tble **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Tomatoes, candy bars in colers not seperate or marked
- Basic - Employee personal items stored in or above a food preparation area. Phone charger over prep area
- Basic - Employee preparing food in customer section of dining area. Prepping green beans **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door
- Basic - Food stored on floor. Vegetables and sauce on floor
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - Outer openings not protected with self-closing doors. Rear dor
- Basic - Plumbing system in disrepair. Waste line in walk in cooler broken, dripping into pot as waste bucket
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dented cans present. See stop sale. Noted 1 can bamboo shoots , 2 cans Hosin sauce, 1 can cream corn
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid can under hand sink **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch mix 70 F **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw pork forcemeat over RTE sauces **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Medicine over prep able **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Prep sink sink blocked by rice cooker
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lomein , fried pork, chicken, shrimp eggrolls. Not marked
- Intermediate - Records/documents for required employee training do not contain all of the required information. Not signed by trainer and no expiration date
|
5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. All RIC's
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Buildup of food debris/soil residue on equipment door handles. RIF **Repeat Violation**
- Basic - Ceiling soiled with accumulated food debris.
- Basic - Cloth used as a food-contact surface. Towel over rice **Repeat Violation**
- Basic - Cove molding at floor/wall juncture broken/missing. Throughout kitchen
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored on floor. Soy sauce and cooking oil on floor in back of kitchen. **Repeat Violation**
- Basic - Hood filters in disrepair.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop in fried noodle container
- Basic - Light shield damaged/in disrepair.WIC
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. WIC
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Stored food not covered in chest freezer. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. Chicken bones. **Corrected On-Site**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. WIC **Repeat Violation**
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. Flour and other white powder substance in bins.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Fried noodle containers
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw beef, 44°; gravy,44°
- 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. Chicken wings, battered chicken, fried rice, corn starch. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested at >200ppm, chlorine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Battered chicken, 113° at 2:30; 103° at 3:30. Made around 1:00
- 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, wontons
|
11/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Quart container in rice bin. **Repeat Violation** **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. 1st RIC make table. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Repeat Violation** **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Exterior of RIF soiled with food debris. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in container next to HWS. **Corrected On-Site** **Warning**
- 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. Garlic and oil 49F **Warning**
- 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. RIC temp 45F, mt RIC at end of cook line near WIC. Operator moved items to working RIC and in WIC cooler, and bought ice to pack around TCS/ PHF''s food for unit. Until repair company fixes unit. **Corrected On-Site** **Warning**, On 8/12/13 reach-in -cooler at cook line has an ambient temperature of 49F,
|
8/12/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Quart container in rice bin. **Repeat Violation** **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area. Oil on floor in dry storage area. **Corrected On-Site** **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Pork in container on floor. **Warning**
- Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Shampoo stored next to clean WC **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. 1st RIC make table. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle prep tables **Corrected On-Site** **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Red bull energy drink next to food sold to public on top shelf in WIC. **Corrected On-Site** **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Repeat Violation** **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Exterior of RIF soiled with food debris. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in container next to HWS. **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. 1st make table RIC. **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Middle hws **Warning**
- Basic - Stored food not covered in reach-in freezer. Chicken uncovered. **Repeat Violation** **Warning**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over washed green peppers and mushrooms in WIC **Warning**
- Basic - Wall soiled with accumulated food debris. Wall next to WIC. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Next to slicer. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour, cornstarch, sugar, in bins not labeled under prep table. Bottle of cooking wine not labeled. **Corrected On-Site** **Warning**
- 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. Garlic and oil 49F **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Ortho insecticide under HWS front counter area **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer y not all products commercially packaged. Raw chicken stored over beef in RIF. **Warning**
- High Priority - Toxic substance/chemical stored by or with single-service items. Winded stored over fortune cookies in front counter area. **Warning**
- 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. RIC temp 45F, mt RIC at end of cook line near WIC. Operator moved items to working RIC and in WIC cooler, and bought ice to pack around TCS/ PHF's food for unit. Until repair company fixes unit. **Corrected On-Site** **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. Egg rolls made on Wednesday in WIC not date marked. **Warning**
|
4/12/2013 | Routine - Food | Warning Issued |
- Observed attached equipment soiled with accumulated dust. Fan guards in the walk-in cooler.
- Observed gaskets/seals on cold holding unit in poor repair. Reach-in freezer.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Rice scooped with meal bowl.
- Observed residue build-up on nonfood-contact surface. Walk-in cooler racks.
- Critical - Observed uncovered food in holding unit/dry storage area. Cut vegetables in the walk-in cooler. **Corrected On-Site**
- Critical - Observed unlabeled spray bottle. Spray bottle with orange liquid.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 300 ppm. **Corrected On-Site**
- Critical - Working containers of food removed from original container not identified by common name. Flour, cornstarch. **Corrected On-Site**
|
12/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/28/2012 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
|
5/22/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink - ladies restroom.
- Critical - Violation: 53B-08-1 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. This violation must be corrected by : 05-22-12.
|
3/26/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures - reach in cooler [next to reach in freezer] - air temperature of 47F. This violation must be corrected by : 03-23-12.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours - noodles 46-54F - cooked 7pm previous night.
- Critical - Hot water not provided/shut off at employee hand wash sink - ladies restroom.
- 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. This violation must be corrected by : 05-22-12.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands - employee observed handling raw chicken, rinsing gloves with water then working with cooked chicken. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food contaminated by unsanitized equipment - plastic food container stored inside container of chives - make table. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods - make table: pans of raw chicken and raw beef stored behind pan of chopped green pepper. Repeat Violation. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods - partially covered container of raw meat stored next to and touching uncovered container oof green beans - reach in cooler opposite cookline. Corrected On Site.
- Observed leaking pipe at plumbing fixture - walk in cooler fans - catch bucket used for dripping water - drainage pipe broken.
- Observed nonfood-grade containers used for food storage - grocery bags used for food storage - reach in freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - for more than 4 hours [since previous day]: chicken legs and pork 48F, chicken and pork 54F, beef sticks 50F; higher than 41F for less than 4 hours: beef and ribs 48F, chicken legs 46F - transferred to walk in cooler. Cookline: corn starch at 100F - added to procedure for using time as PHC. This violation must be corrected by : 03-23-12.
- Observed utensils stored in crevices between equipment - knives between 3 compartment sink and prep table; rice pot lid stored resting on kitchen pipes and wall.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit - yellow fried rice. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice) - noodles not cooled from 135F to 41F in 6 hours; potentially hazardous foods stored in reach in cooler for more than 4 hours and above 48F.
- Critical - Working containers of food removed from original container not identified by common name - dry goods containers - white powdered substances. Repeat Violation.
|
3/22/2012 | Routine - Food | Warning Issued |
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. / a bucket of marinated beef stored on walk in cooler floor.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. / rice scoop by buffet line / Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. / raw shrimp / Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. / chicken wings and beef on stick stored over cooked chicken / product was moved to walk in cooler / Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. / raw chicken and raw beef / walk in cooler / Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. / Corrected On Site.
|
12/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
11/7/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler by chest freezer.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. full throttle energy rtink in reach in cooler.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee slicing tofu with bare hands. Corrected On Site. Repeat Violation.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. Repeat Violation.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken and beef stored behind peppers in make table. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in reach in cooler next to chest freezer. operator stated items had been placed in cooler at 11am from walkin cooler. Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Operator filled out time marking for chicken while inspector was performing inspection.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. items on buffet line. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. items out of protection of hot hold on cookline. Repeat Violation.
|
2/14/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. food held at room temp on cookline. Repeat Violation.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. items held out of temperature control cookline, hot hold.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw chicken over cooked rice. walkin Repeat Violation.
- Critical. Violation: 08A-28-1 Observed food stored on floor.onions on floor.
- Critical. Violation: 08A-36-1 Raw animal food not properly separated from ready-to-eat food. raw egg on top of green onions. cookline.
- Critical. Violation: 20A-04-1 Equipment food-contact surfaces and utensils not sanitized. warewashing performed with no sanitizing step at 3 comp sink.
- Violation: 24-10-1 Observed utensils stored in crevices between equipment. cleaver in between prep tables.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. both hand sinks. Repeat Violation.
|
11/9/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cornstarch and water, garlic and oil, chicken, rice cookline. All held at room temp. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Items at room temp on cookline, buffet line items piled high above hot line. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken and beef stored behind peppers.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw beef.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken over broccoli.walkin cooler. Repeat Violation.
- Critical. Observed food stored on floor. onions on floor back storage, cases of produce and meat on walkin cooler floor. Repeat Violation.
- Critical. Observed establishment utilizing time as a public health control without having written procedures. chicken and rice cookline.
- Observed employee with no hair restraint. mgr cooking.
- Critical. Equipment food-contact surfaces and utensils not sanitized. during warewashing no sanitizer set up. Repeat Violation.
- Observed utensils stored in crevices between equipment. cleavers and knives. Repeat Violation.
- Critical. Hot water not working at employee hand wash sink. at buffet line.
- Plumbing system in disrepair. handsink drain running slow.
- Critical. Hand wash sink lacking proper hand drying provisions. cookline handsink. Repeat Violation.
|
11/9/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked eggroll, chicken,pork. walkin cooler.
- Critical. Working containers of food removed from original container not identified by common name. bulk containers.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. food held at room temp on cookline. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. items held out of temperature control cookline, hot hold.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken over cooked rice. walkin Repeat Violation.
- Critical. Observed food stored on floor.onions on floor.
- Critical. Observed uncovered food in holding unit/dry storage area. foods in walkin cooler egg roll. Repeat Violation.
- Critical. Raw animal food not properly separated from ready-to-eat food. raw egg on top of green onions. cookline.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook handle broccoli with bare hands.
- Critical. Observed employee handling cell phone then handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. open can drink over make table.
- Observed cutting board grooved/pitted and no longer cleanable. cookline. Repeat Violation.
- Food-contact surface not smooth and easily cleanable. liner inside reach in cooler.
- Critical. Equipment food-contact surfaces and utensils not sanitized. warewashing performed with no sanitizing step at 3 comp sink.
- Observed build-up of grease on nonfood-contact surface. hood filters Repeat Violation.
- Observed utensils stored in crevices between equipment. cleaver in between prep tables.
- Observed reuse of single-service articles. egg crates used as grease blotting.
- Critical. Handwash sink not accessible for employee use at all times. buffet hand sink blicked by trays.
- Critical. Hand wash sink lacking proper hand drying provisions. both hand sinks. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. warewashing hand sink.
- Observed personal care item stored with food. cell phone and watch on prep shelving over make tables.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. wiping bucket
- Critical. Establishment operating without a current Hotel and Restaurant license.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
|
6/1/2010 | Complaint Full | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. tub container of garlic and oil in walkin cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fresh garlic and oil mix spice cart.
- Critical. Observed food being cooled by nonapproved method. cooling food in large containers at room temp. Corrected On Site. Repeat Violation. Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw pork on top of raw chicken. reach in freezer.
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef stored over cooked pork. reach in freezer.
- Critical. Observed uncovered food in holding unit/dry storage area. wontons and other items reach in chest freezer, cheese in walkin cooler. Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. cup in cooked rice, pork, etc. 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. rice container. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. front cookline boards at make table. Repeat Violation.
- Food-contact surface not smooth and easily cleanable. homemade utensil with prongs and wood not designed to be easily clesnable.
- Observed a nonfood-grade, homemade pronged untensil made with wood and stainess steel used to put chicken pieces in fryer.
- Observed nonfood-grade containers used for food storage. cardboard box used for single service itemsused to store fried wontons. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets. all in kitchen need cleaning. Repeat Violation.
- Critical. Observed soil residue on dry storage bulk containers. back kitchen.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. reach in freezer in back kitchen area filthy with debris and frozen juices.
- Observed build-up of grease on nonfood-contact surface. hood filters.
- Critical. Observed handwash sink used for purposes other than handwashing. cookkine hand sink used to pot washed in hand sink water gathered for cookline.
- Critical. Hand wash sink lacking proper hand drying provisions. warewashing handsink and cookline handsink. Repeat Violation.
- Observed cardboard box used as garbage container in kitchen area.
|
2/16/2010 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Empire Szechuan, 341 N Orange Ave, Orlando, FL »