- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On fan cover by triple sink.
- Basic - Build-up of grease/dust/debris on hood filters. Also wall along cook line.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Box of chicken and bucket of chicken in walk in freezer. Manager got up. **Corrected On-Site**
- Basic - Dry storage shelves with rust that has pitted the surface. Multiple throughout.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Can of Pepsi and bottle of water in make table unit.
- Basic - Food storage container/container lid cracked or broken. Container with cut cabbage in walk in cooler.
- 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. In container of corn starch in bulk container on dry strange shelf in rear. Manager removed handle. **Corrected On-Site**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Power drill used to stir sweet and sour chicken. On shelf in rear.
- Basic - Plastic jug cut in half and reused as scoop. In container of cooked rice by hot box. Manager removed and discarded. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Make table unit.
- Basic - Stored food not covered in walk-in cooler. Egg rolls. Also multiple containers of chicken, beef, eggs rolls and wontons in front white reach in cooler not covered.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple throughout.
- High Priority - Dented/rusted cans present. Two cans of soy sauce and two cans of bamboo shoots on dry storage shelf in rear. Employee segregated to send back.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting cooked pork with bare hands. Corrective action told employee to wash hands and put gloves on.
- High Priority - Live, small flying insects in food preparation area.
- 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. Corn starch and water, cut cabbage and rice.
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw egg wash on top of onions in top portion of make table unit. Manager removed container. Raw shelled eggs stored behind cooked shrimp and vegetables in top portion of make table unit. Employee switched items. **Corrected On-Site**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Front white reach in cooler.
- Intermediate - Encrusted material on can opener blade. Can opener on rear prep table.
- Intermediate - Handwash sink does not have enough water pressure for hot water. Hand wash sink by triple sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For rice, corn starch mixed with water and cut cabbage. Form provided and filled out.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Rice 106°. Manager stated rice was cooked 2 hours ago and that some rice was going to be held on time, some rice put in cooler for hot holding and some rice put in walk in cooler to cool. explained to manager proper procedures and parameters for time as public health control, cooling and hot holding. Had manager reheat to 165° and then told manager to portion out rice. **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. Delivery man.
- 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 and sweet and sour chicken in walk in cooler made Sunday.
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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of bulk container on dry storage shelf in rear.
- 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. Container if chicken in front reach in cooler by register area. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Scallops and crab in walk in cooler. **Corrected On-Site**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Bulk containers of flour on dry storage shelf in rear.
- 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. Cut cabbage , rice and chicken, cook line.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw shrimp before veggies in make table unit. Had manager switch items and put raw shrimp in front of veggies. **Corrected On-Site** **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Dumpling 80° on prep table. Corrective action, had manager move to walk in cooler.
- Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling potentially hazardous (time/temperature control for safety) food. Dumpling 80° on prep table.corrective action, had manager move to walk in cooler and explained proper cooling procedures.
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2/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Scoop in soy sauce container by walk in cooler. **Corrected On-Site** **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Between prep tables across from three compartment sink. Container lid of garlic and pepper seasoning mixture under pre table across from cook line. Fan on rear dry storage shelf.
- Basic - Buildup of food debris/soil residue on equipment door handles. On handle of make table lid, door handle of walk in cooler and walk in freezer
- Basic - Employee personal items stored in or above a food preparation area. Phone and medications on dry storage shelf above make table.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Bins above three compartment sink.
- Basic - Food stored on floor. Bucket of soy sauce by walk in cooler. **Corrected On-Site** **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up. Reach in cooler, walk in freezer and walk in cooler **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Cooked Chicken in reach in cooler and flour on rear dry storage shelf.
- Basic - Old food stuck to clean dishware/utensils. Knives above three compartment sink.
- Basic - Plastic jug cut in half and reused as scoop. Rice scooper by walk in cooler.
- Basic - Working containers of food removed from original container not identified by common name. MSG by walk in cooler, and flour on rear dry storage shelf.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding unit. Eggs wash on top of onions, shrimp and eggs stored behind ready to eat foods. All in make table unit.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over shrimp. **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Shelf and bottom of white reach in cooler nearest register.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken on top shelf in walk in cooler.
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. 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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1/9/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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