- Basic - In-use rice scoop/spoon and tongs stored in standing water less than 135°. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler: chicken, shrimp, water chestnuts, cut onions.
- Basic - Walk-in cooler gasket torn/in disrepair.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged: chicken over squid.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler: raw chicken over sauces, raw fish over cooked chicken wings.
- Intermediate - Cold water not provided/shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
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08/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface: apron over cut broccoli in walk-in cooler. **Corrected On-Site**
- Basic - Grease under fryers.
- Basic - Stored food not covered: wontons in reach-in freezer, buckets of veggies in walk-in cooler. Observed operator covering veggies in walk-in.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food: wontons in cardboard boxes in reach-in freezer, menus under cooked beef in walk-in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41°: egg roll 128°, chicken tempura 66°, pork tempura 71°. Observed operator move all products to walk-in cooler. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged: raw chicken over raw pork and wontons.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue: right side stand-up unit.
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4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler (bag of onions, bucket of shrimp, case of fresh broccoli).
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11/26/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer: buckets on floor of walk-in cooler. **Corrected On-Site**
- Basic - Clean knife stored in crevice between equipment. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container: serving bowl in container of raw beef in walk-in cooler
- Basic - Working containers of food removed from original container not identified by common name: rice
- High Priority - Dented can present: oyster sauce, not on a seam or pinched.
- High Priority - Raw animal foods not properly separated from each other in holding unit: chicken behind beef on makeline. **Corrected On-Site**
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11/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense cooked rice (bowl left in rice cooker). **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler (bag of onions, bucket of shrimp, case of fresh broccoli).
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets on the cold table at cook line.
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab in one menu Item ("Crab Rangoon") should be labeled as using imitation crab. Other menu items with imitation crab are identified properly. **Admin Complaint**
- Intermediate - Establishment advertised scallops on the menu/menu board but served imitation scallops (actual product is pollock). **Admin Complaint**
- Intermediate - Spray bottle containing toxic substance not labeled.
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6/21/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Case/container/bag of food (fresh tomatoes) stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - In-use spatula stored in crack between wok station and smoker/cooker unit. **Corrected On-Site**
- Basic - Nonfood-grade bags used in direct contact with food in a chest freezer.
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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed a box of wonton wrapper stored on walk-in cooler floor.
- Observed employee with no hair restraint preparing food.
- Critical - Observed improper use of a single-use soy sauce can with no handle used to dispense rice that is not ready-to-eat.
- Critical - Observed raw animal food (chicken meat) stored over cooked food (yellow rice) in the walk-in cooler.
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9/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed a #5 can of thick soy sauce with swollen top and bottom. Product not to be used. Immediately pulled by management. Corrected On Site.
- Critical - Observed dented #5 can of soy sauce. Do not use product.
- Critical - Observed raw animal food stored over cooked food (raw chicken over fresh cabbage). Corrected On Site.
- Observed single-use containers (tin cans) reused for the storage of food.
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5/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food (carry-out bowl inside yellow rice for scooping). Corrected On Site.
- Critical - Observed potentially hazardous food (garlic in oil, shell eggs) held using time as a public health control with no time marking. Food may not be served.
- Critical - Observed raw animal food (chicken meat) stored over ready-to-eat food (fresh vegetables).
- Observed single-service carryout trays stored on floor. Corrected On Site.
- Critical - Prepared carryout tray stored in direct contact with rice in the rice cooker. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food (cooked egg rolls) prepared on site and held more than 24 hours with not properly date marked inside the walk-in cooler.
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12/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed nonfood-grade shopping bags used for food storage.
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8/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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 7/3/11.
- Observed cleaver stored in crevices between equipment. Corrected On Site.
- Critical - Observed dented #10 can of ketchup.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking (rehydrated corn starch, garlin in oil, shell eggs). Food may not be served.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above (sweet and sour sauce). Reheat product to 165 F for proper hot holding.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (egg rolls, general chicken).
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.
- Critical - Working containers of food removed from original container not identified by common name (bulk containers of sugar, flour, corn statch).
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5/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only.
- Critical. No Class K portable fire extinguisher provided for high hazard cooking area (for suppression system/equipment installed after June 30, 1998). For reporting purposes only.
- 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. Training must be completed within 60 days of hire date.
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1/7/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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