- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Accumulation of food debris/soil residue on soap dispenser.
- Basic - Bowl or other container with no handle used to dispense food. Flour
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Cloth used as a food-contact surface. Cloth on noodles in the reach in cooler
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw pork over cooked eggs
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Raw chicken opened over eggrolls
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.in the walk in cooler noodles
- Intermediate - Soil residue in food storage containers.
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4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Accumulation of food debris/soil residue on soap dispenser.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Case/container/bag of food stored on floor in kitchen. **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. Used on shrimp in walk in cooler
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Hood filters in disrepair.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over cooked chicken **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over chopped onions
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw beef **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. Pot and scrub pad in hand wash sink
- 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. Multiple items in walk in cooler
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, speed rack.
- Basic - Build-up of mold-like substance on nonfood-contact surface, plastic air flaps going into the walk in cooler.
- Basic - Clean knives/utensils stored in crevices between equipment. **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area, numerous personal items, personal food items- bags of dried foods, dried up old vegetables, mouthwash, unlabeled Chinese medicine and burn spray stored on end of prep table.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Hood filters soiled with accumulated grease. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, home style refrigerator on cook line.
- Basic - Soil residue build-up on nonfood-contact surface, exterior of bulk storage bin and lid on pot where dry rice is stored.
- Basic - Soiled reach-in cooler gaskets, cook line unit.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food, Sterlite containers used to store food in the walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, canned mushrooms, canned water chestnuts, canned bamboo shoots, and fresh bean sprouts on the prep table are at 63-74 Degrees F. Cook stated items were taken out approximately one hour ago- recommended rapidly chilling and then maintaining at 41 Degrees F or below.
- Intermediate - Handwash sink used for purposes other than hand washing, cook line hand wash sink has a pot of water in the basin. **Repeat Violation**
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1/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions, cook line hand wash sink.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, cloth towel under prep table cutting board. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, open can of soda on prep table. Corrected On Site.
- Observed attached equipment soiled with heavy accumulated grease, hood filters.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, shelves under prep tables.
- Observed build-up of heavy grease and food debris on nonfood-contact surface, inbetween cook line equipment.
- Critical - Observed dented/rusted cans, 1 dented can of oyster sauce on dry storage shelf.
- Observed dusty ceiling tiles and/or air conditioning vent covers, kitchen area.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground, heavy amount of mop strands running down parking lot from back door.
- Critical - Observed food stored on floor, bag of onions in the kitchen. Corrected On Site. Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, both shelves on wok line storage shelf.
- Critical - Observed handwash sink used for purposes other than handwashing, prep area handwash sink has a metal scrub pads in the basin.
- Critical - Observed heavy buildup of soiled material on racks in the walk-in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, par cooked ducks hanging from prep area rack are at 84 degrees F. Operator stated ducks were hung on rack at 11 am. Corrected On Site, operator loaded ducks into cooker to finish cooking process.
- Observed utensils stored in crevices between equipment, cleaver on cook line stored between table and make unit. Corrected On Site.
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9/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Copies of employee training available. Must have books and certificates, one per each.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Lid to bulk containers holding dry product.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed attached equipment, hood filters and surrounding flat surfaces soiled with accumulated grease.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food being cooled by nonapproved method. Rice in walk-in cooler cooling tightly covered. Advised uncovered until it reaches 41 or colder.
- Critical - Observed food stored on floor. Bag of rice by back door.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Old food deposits on steam table.
- Observed heavy black grease on the ground and/or pad around grease receptacle.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil-holding on cookline at 86F. Corn starch mixture - holding at 63-advised discarding.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw open chicken on shelf over egg rolls and raw spare ribs.
- Observed residue build-up on nonfood-contact surface-handwash sink supplies heavily soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/5/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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