- Basic - Bowl or other container with no handle used to dispense food. Multiple instances throughout kitchen . Especially when scooping dry bulk products such as sugar, flour, or msg. **Warning**
- Basic - Food stored under dripping water line. Walk in freezer has condensation dripping from all parts of the ceiling near the door. Many trays of exposed food under he dripping water. CORRECTIVE ACTION TAKEN: empty metal trays were added to block the water from dripping **Warning**
- Basic - Leaking pipe at plumbing fixture. Below hand wash sink at server station **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. Server station. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rehydrated corn starch 86°. CORRECTIVE ACTION TAKEN: ice baths were implemented **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Cooked ribs, cooked flounder, and cooked chicken wings on COOKLINE: 107-120° in COOKLINE oven. CORRECTIVE ACTION TAKEN: oven was turned on to hot hold at proper temperature **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Walk in cooler: Raw chicken over raw shellfish **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket 200+ppm **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Cooked chicken in upright glass door cooler. **Warning**
- 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**
|
10/14/2014 | Complaint Full | Warning Issued |
- No Violations Were Observed
|
5/23/2014 | Complaint Full | Admin. Complaint Callback Complied |
- Basic - Bathroom door not self-closing. **Admin Complaint** **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.prep table shelving 4 in kitchen **Admin Complaint** **Repeat Violation**
- Basic - Food stored on floor. **Admin Complaint** **Repeat Violation**
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Admin Complaint** **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. **Admin Complaint** **Repeat Violation**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.61. Buffet **Admin Complaint** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Admin Complaint** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times.CLEANING BUCKETS AND EQUIPMENT **Admin Complaint** **Repeat Violation** under 14 on last AC
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. DISHWASH area
- Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. BOTH REACHINS ON COOKSLINE NOT HOLDING TEMPERATURE. One REACHIN ambient 42° SECOND REACHIN 44° ambient. No foods in unit at this time. REPEAT VIOLATION under 14 on last AC
|
3/21/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Bathroom door not self-closing. **Admin Complaint** **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.prep table shelving 4 in kitchen **Admin Complaint** **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean knives/utensils stored in crevices between equipment.COOKSLINE
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting.DISHWASH AREA
- Basic - Equipment in poor repair.RUSTED CHEST FREEZER
- Basic - Food stored on floor. **Admin Complaint** **Repeat Violation**
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Admin Complaint** **Repeat Violation**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.SPOON FOR SUGAR AND FLOUR ON UNCLEAN TOP OF BULK FOOD CONTAINER
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.BUFFET TONGS RM TEMP WATER
- Basic - Nonfood-contact equipment in poor repair.HEAVY FROST ON WIF CEILING. SOME DRIPS UNTO FLOOR
- Basic - Outer openings not protected with self-closing doors.BACK DOOR
- Basic - Reach-in cooler gasket torn/in disrepair. **Admin Complaint** **Repeat Violation**
- Basic - Shelf under preparation table soiled with food debris.3 prep tables in kitchen
- Basic - Stored food not covered in chest freezer.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Stored food not covered in walk-in freezer.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.61°. Buffet **Admin Complaint** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.BUFFET LETTUCE 61° raw shrimp 46° **Admin Complaint** **Repeat Violation**
- 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. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit.SUSHI FISH 53.51.51°
- Intermediate - Cutting board(s) stained/soiled.BLUE CUTTING BOARD
- Intermediate - Handwash sink not accessible for employee use at all times.CLEANING BUCKETS AND EQUIPMENT **Admin Complaint** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. LARGE PLASTIC LID IN SUSHI ATEA HANDWASH SINK
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. DISHWASH atea
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. BOTH REACHINS ON COOKSLINE NOT HOLDING TEMPERATURE
- Intermediate - Packaged food not labeled as specified by law.SUGAR AND FLOUR
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3/20/2014 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
|
1/21/2014 | Complaint Full | Call Back - Complied |
- Basic - Bathroom door not self-closing. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.PREP TABLE SHELVING **Warning**
- Basic - Build-up of grease on nonfood-contact surface.HOOD FILTERS VERY GREASEY **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. MULTIPLE FOOD CONTAINERS IN WIC AND WIF ARE UNCOVERED **Admin Complaint** **Repeat Violation**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. EMPLOYEE IMPROPERLY USING 3cs **Warning**
- Basic - Equipment in poor repair.upright REACHIN not MAINTAINIng ambient 50°Discarded food **Admin Complaint** **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.WAIT STATION HANDSINKS **Warning**
- Basic - Nonfood-contact equipment in poor repair.BUFFET REFRIGERATED UNIT NOT TURNED ON **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Warning**
- Basic - Stored food not covered in walk-in cooler.MULTIPLE FOOD CONTAINERS IN ALL 3 WIC **Admin Complaint** **Repeat Violation**
- Basic - Wall in disrepair.NEAR BACK DOOR **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.batter50°sushi rolls 50°Ambient 50°COOKSLINE reachinDISCARDED BY MANAGER **Admin Complaint** **Repeat Violation**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.46,49° **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. COOKSLINE EMPLOYEE AND SUSHI BAR AREA. HANDSINK PLUMBING IN AREA BETWEEN DISHMACHINE AND COOKSLINE. SINK MISSING **Admin Complaint** **Repeat Violation**
- High Priority - Toxic substance/chemical improperly stored.STORED ON TABLE WITH OPEN BAG OF FLOUR **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface.PREP TABLE TOP SURFACES **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.REACHIN COOLER. COOKLINE. BROKEN **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing.HANDSINK HAS CONTAINERS IN IT, WAITSTATION HANDSINKS HAVE TONGS AND FOOD PARTICLES **Admin Complaint** **Repeat Violation**
- Intermediate - Packaged food not labeled as specified by law.BULK FOOD CONTAINERS. SUGAR. FLOUR.... **Admin Complaint**
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1/9/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Leaking pipe at plumbing fixture.3 compartment sink is leaking underneathe near rear of kitchen next to water heater. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Walk in cooler fan guard housing is leaking water into a bucket on the floor. **Warning**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Located near dish machine area **Warning**
- Portable fire extinguisher missing from its designated location. For reporting purposes only.Near employee bathroom **Warning**
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12/10/2013 | Complaint Full | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- 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.Located on prep table near dish machine. **Warning**
- Basic - Equipment in poor repair.Hibachi meat reach in cooler at 53°. Food was removed until cooler can be serviced **Warning**
- Basic - Food stored on floor.Three cases of food stored on walk in freezer floor. **Corrected On-Site** **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. 3 ice scoops on dirty surfaces throughout kitchen. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs on buffet line left in standing water. Grill spatulas left in standing water. Water was heated to 135°. **Corrected On-Site** **Warning**
- Basic - Leaking pipe at plumbing fixture.3 compartment sink is leaking underneathe near rear of kitchen next to water heater. **Warning**
- Basic - No suitable facilities provided to store employee clothing and other possessions. Bicycle stored in employee bathroom **Corrected On-Site** **Warning**
- Basic - Nonfood-contact equipment in poor repair. Walk in cooler fan guard housing is leaking water into a bucket on the floor. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.Frozen shrimp being thawed in standing water in 3 compartment sink. Water at 76° **Corrected On-Site** **Warning**
- Basic - Stored food not covered in walk-in cooler.Multiple food items left uncovered in both walk in coolers. **Warning**
- Basic - Working containers of food removed from original container not identified by common name.Seasoning containers on COOKLINE not labeled. Bulk containers of flour not labeled. Squeeze bottles located under sushi bar with other sauces. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Prep cook **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.Garlic in oil 81° on prep table. Advised operator to use Time in Lieu of Temperature. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Reconstituted corn starch at 81° on COOKLINE prep table. Advised operator to use Time in Lieu of Temperature. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried fish on buffet line at 90°. Operator moved the fish to a deeper pan to contact the steaming water. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.Raw flounder stored over ready to eat Krab in reach in cooler near water heater. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over cooked chicken in walk in cooler **Corrected On-Site** **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw chicken 48° raw beef 49° raw pork 48° in COOKLINE lid cooler. Meats were moved to walk in cooler for chilling. **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Scallions left in open container not protected by sneezeguard. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Both in use ice machines are slimy and moldy inside. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. No written plan for fresh garlic in oil, reconstituted corn starch, sushi rolls or sushi rice. Operator was given a Time as a Public a Health Control form. **Corrected On-Site** **Warning**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Located near dish machine area **Warning**
- Portable fire extinguisher missing from its designated location. For reporting purposes only.Near employee bathroom **Warning**
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12/9/2013 | Complaint Full | Warning Issued |
- Basic - Equipment in poor repair.HIBACHI COLD STATION INCAPABLE OF MAINTAINIING 41 or below. #2. WOK STATION MEAT REACH IN COOLER AT 60. #3. WOK STATION PRODUCE COOLER AT 63
- Basic - Floor tiles cracked, broken or in disrepair.THROUGHOUT KITCHEN
- Basic - Hood filters in disrepair.
- Basic - Nonfood-contact equipment in poor repair.RUSTED PREP TABLE SHELVES
- Basic - Outer openings not protected with self-closing doors. REAR DOORS (2)
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.REAR DOOR
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.WALK IN COOLER
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.#1. PRODUCE WALK IN COOLER. #2. MEAT WALK IN COOLER
- Basic - High Priority - Dead roaches on premises.5 DEAD ROACHES UNDER BUFFET LINE. 2 DEAD ROACHES AT SUSHI BAR. 15 DEAD ROACHES IN DISHWASHER.
- High Priority - Roach activity present as evidenced by live roaches found.7 LIVE ROACHES AT THE SUSHI BAR. 9 LIVE ROACHES IN DISHWASHER. 5 LIVE ROACHES BY MIXER.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 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.
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9/26/2013 | Complaint Full | Emergency Order Callback Time Extension |
- Basic - Equipment in poor repair.HIBACHI COLD STATION INCAPABLE OF MAINTAINIING 41 or below. #2. WOK STATION MEAT REACH IN COOLER AT 60. #3. WOK STATION PRODUCE COOLER AT 63
- Basic - Floor tiles cracked, broken or in disrepair.THROUGHOUT KITCHEN
- Basic - Hood filters in disrepair.
- Basic - Nonfood-contact equipment in poor repair.RUSTED PREP TABLE SHELVES
- Basic - Outer openings not protected with self-closing doors. REAR DOORS (2)
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.REAR DOOR
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.WALK IN COOLER
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.#1. PRODUCE WALK IN COOLER. #2. MEAT WALK IN COOLER
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 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.
|
9/26/2013 | Complaint Full | Emergency Order Callback Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.TOP SHELF OF COOKLINE
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. WATER MELONS ON THE WALK IN COOLER FLOOR
- Basic - Clean knives/utensils stored in crevices between equipment. ON THE MAIN LINE
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. ONLY WASH AND RINSE, NO SANITIZE
- Basic - Equipment in poor repair.HIBACHI COLD STATION INCAPABLE OF MAINTAINIING 41° or below. #2. WOK STATION MEAT REACH IN COOLER AT 60°. #3. WOK STATION PRODUCE COOLER AT 63°
- Basic - Floor tiles cracked, broken or in disrepair.THROUGHOUT KITCHEN
- Basic - Food placed in soiled container/equipment.FLOUR CONTAINERS NEAR WALK IN COOLERS
- Basic - Food stored in dry storage area not covered.OPEN BAGS OF SUSHI RICE NOT IN BULK CONTAINER
- Basic - Hood filters in disrepair.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.SUSHI BAR SPATULA AND KNIFE
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.EMPLOYEE BATHROOM
- Basic - Nonfood-contact equipment in poor repair.RUSTED PREP TABLE SHELVES
- Basic - Outer openings not protected with self-closing doors. REAR DOORS (2)
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.REAR DOOR
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.SHRIMP AT 3COMPARTMENT SINK
- Basic - Reuse of single-service articles.CORN CAN REUSED
- Basic - Single-service articles not stored inverted or protected from contamination.COOKLINE CONTAINERS
- Basic - Soil residue build-up on nonfood-contact surface.LIGHT SHIELDS IN KITCHEN ARE UNCLEAN
- Basic - Soiled dry wiping cloth in use. ON THE COOK LINE
- Basic - Stored food not covered in chest freezer.FRIED DUMPLINGS
- Basic - Stored food not covered in walk-in cooler.BREADED CHICKEN, SEAFOOD, OYSTERS NOT COVERED
- Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in bathroom area.LIGHTS NOT WORKING IN EMPLOYEE BATHROOM
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.WALK IN COOLER
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.#1. PRODUCE WALK IN COOLER. #2. MEAT WALK IN COOLER
- Basic - Working containers of food removed from original container not identified by common name.FLOUR AND SUGAR CONTAINERS
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit.ALL SUSHI AT SUSHI BAR
- High Priority - Container of medicine improperly stored.stored near cooler top
- Basic - High Priority - Dead roaches on premises.5 DEAD ROACHES UNDER BUFFET LINE. 2 DEAD ROACHES AT SUSHI BAR. 15 DEAD ROACHES IN DISHWASHER.
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.BEEF 48° RAW SHRIMP 54° RAW CHICKEN 52° cabbage 52°
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. BUTTER OIL SEASONING BLEND AT 86°. PEANUT OIL WITH SESAME SEEDS 86°
- High Priority - Raw animal food stored over ready-to-eat food. RAW BEEF AND CHICKEN OVER RTE VEGETABLES IN THE WALKIN COOLER
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.RAW CHICKEN 3VARIETIES ALL AT 60° in WOK STATION REACH IN COOLER.
- High Priority - Roach activity present as evidenced by live roaches found.7 LIVE ROACHES AT THE SUSHI BAR. 9 LIVE ROACHES IN DISHWASHER. 5 LIVE ROACHES BY MIXER.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.AMBIENT COOLING ON COUNTER TOP . WINGS AT 114° **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.WASHING DISHES AT SUSHI BAR SINK
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.BEEF CHICKEN SEAFOOD IN WALK IN COOLER **Corrected On-Site**
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9/25/2013 | Complaint Full | Emergency order recommended |
- Basic - Bathroom facility not clean. Employee bathroom **Warning**
- Basic - Bowl or other container with no handle used to dispense food. In rice **Corrected On-Site** **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. By rear bathroom **Warning**
- Basic - Cardboard used to line food-contact shelves. Many **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Many items **Repeat Violation** **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on prep table, **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Floor area(s) covered with standing water. By WIC **Warning**
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over 3compartment sink, prep tables **Warning**
- Basic - Food contaminated by unsanitized equipment. Stacked food containers RIC **Corrected On-Site** **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Food debris/dust/soil residue on dry storage shelves. Bulk containers and cans **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Ice scoop handle in contact with ice. Server station, **Corrected On-Site** **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Tongs for dumplings on buffet, **Corrected On-Site** **Warning**
- Basic - Open condiments provided for self-service not properly protected. Chopped onions on buffet, **Corrected On-Site** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimp and chicken cases **Corrected On-Site** **Warning**
- Basic - Raw animal food stored above unwashed produce. Shell eggs over watermelon WIC, **Corrected On-Site** **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Storage of tools on shelf above or with food. Tools with cooking wine **Warning**
- Basic - Stored food not covered in chest freezer. Wontons, **Corrected On-Site** **Warning**
- Basic - Stored food not covered in walk-in cooler. Chicken shrimp, rice, salmon **Warning**
- Basic - Stored food not covered in walk-in freezer. Many items **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Bulk white substances, **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods on one table at buffet buffet cold held at greater than 41 degrees Fahrenheit. Cut melon, pasta salad, cottage cheese, shrimp at 55f for 1hour, corrective action taken, moved to RIC filled buffet with ice before putting back onto buffet **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Pork and chicken 50-55fovernight, threw out **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Pork on buffet at 100f for 15minutes, reheated to165f **Warning**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Rice at 80f for 3.5 hours, will discard at 4hours **Warning**
- High Priority - First aid supplies improperly stored. By single service skewers, **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice at 66f for reportedly 30minutes, corrective action taken, started cooking **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Cooked chicken and pork 50-55f overnight **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Line shell eggs over cooked pasta prep area, **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork, **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200ppm chlorine, **Corrected On-Site** **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Rice pot grease soil and old plastic wrap **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked with mop bucket **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Bucket in server station HWS **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. HWS and bathrooms **Warning**
- 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. **Warning**
- Intermediate - No soap provided at handwash sink. HWS and bathrooms **Warning**
- Intermediate - Reach-in cooler 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. Line glass door RIC 50-55f **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. Chicken and pork and egg rolls , many items made previous day **Warning**
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6/13/2013 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about King Super Buffet Chinese, 4270 Okeechobee Blvd, West Palm Beach, FL »