- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Handwash sink not accessible for employee use at all times.Buckets of Soy Sauce. **Corrected On-Site**
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10/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food stored on floor.Bag of Onions in Kitchen. **Corrected On-Site**
- 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. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.Sauces
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet.
- 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 not accessible for employee use at all times.Buckets of Soy Sauce. **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. **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.
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07/22/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in dry storage area. Onions. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of Celery. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area.Cell Phones **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Open dumpster lid.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp, Pork and Chicken temped at 45°F, Manager took corrective action. Moved the product to Working Cooler, Called Mechanic.
- High Priority - Vacuum breaker missing at hose bibb.
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3/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Reach in Table top Cooler: Beef 46°F, Chicken 46°F,BBQ Rib 46°F, Noodles 46°F. Corrective Action Taken Moved the Product in to working Cooler. Operator Called the Machanic.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Refrigerator not 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. Reaching Table Top Cooler Not Maintaining required Temperature Below 41°F. the Temps Taken, Beef, Chicken, Ribs and Noodles All 46°F. moved the product to Working Cooler. Mechanic Called in.
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12/23/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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