- No Violations Were Observed
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11/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- 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.
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09/11/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roach on premises. UNDER TABLE AT COOKSLINE
- Basic - Food being prepared outside.SEVERAL CONTAINERS OF CHICKEN AND VEGES ON LONG TABLE OUTSIDE
- Basic - Food stored in holding unit not covered.CHEST FREEZER PORK
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.UPRIGHT REFRIGERATOR AND FREEZER
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.SHRIMP CONTAINER IN 3 cs 80°
- Basic - Reuse of single-service articles.PLASTIC PCS FROM NOODLES USED AS FOOD COVERS IN WIC
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.FLOUR LARGE BIN, SMALL CONTAINER SUGAR
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.CONTAINERS OF COOKED CHICKEN THREE, COOKED RICE THREE CONTAINERS 84° to 114° 3 hrs thirty minutes removed to WIC
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.TOUCHED CAN OF RAID, SPRAYED ROACH AND PROCEEDED WITH FOOD HANDLING
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.SOUP 114°LESS THAN 4 hours in unit reheated in microwave for immediate service
- High Priority - Raw animal food stored over ready-to-eat food.RAW CHICKEN OVER BROCCOLI WIC
- High Priority - Roach activity present as evidenced by live roach found.SMALL LIVE ROACH CRAWLING ON WALL NEAR KITCHEN HANDWASH SINK
- Intermediate - Handwash sink used for purposes other than handwashing.PLASTIC CONTAINER IN HANDWASH SINK
- Intermediate - Inadequate number/capacity of hot holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
- 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 COOKED CHICKEN WIC
- Intermediate - Spray bottle containing toxic substance not labeled.
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09/10/2014 | Routine - Food | Warning Issued |
- Basic - Food stored on floor. Container of vinegar.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.kitchen atea
- Basic - Stored food not covered in walk-in cooler. Cooked pork, vegetables, fried 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. Cooked pork,
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6/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles.
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles.
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8/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in dry storage area not covered. Container of Fried rice, cabbage salad.
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2/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop.
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8/22/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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