- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Floors not constructed to be easily cleanable. Cooking area and where is needed
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Interior of microwave soiled with encrusted food debris.
- 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 missing in food preparation room or area. Sushi area
- Intermediate - No probe thermometer provided to measure temperature of food products.
|
09/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Intermediate - Handwash sink used for purposes other than handwashing. Food debris in kitchen area.
|
2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Buildup of food debris/soil residue on equipment door / lid of Ice machine. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Over ice machine. **Warning**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Sushi Rice from previous shift 78°f. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 133 degrees Fahrenheit more than four hours. See stop sale. Sushi Rice 77°f from previous shift. **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Sauces at walk in cooler . **Warning**
- 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. **Warning**
- Intermediate - Employee rinsed utensil in handwash sink. Main kitchen. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line area. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
|
10/30/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, grease, dust or dirt on nonfood-contact surface. Cooking equipment
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in coolers. **Repeat Violation**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
6/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Repeat Violation**
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Some units
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands with soap.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Both machines
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Prep sink
- Intermediate - Handwash sink used for purposes other than handwashing. Prep area
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No soap provided at handwash sink. Prep area
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Sauce at WI cooler
|
1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No thermometer used to measure temperature of food product.
- Critical - Observed employee handling soiled equipment or utensils then engage in handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. WASHING MACHINE AREA
- Critical - Observed food stored on floor. Repeat Violation.
- Observed gaskets/seals on cold holding unit is not the right size.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
|
7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing in food preparation (BAR AREA) Repeat Violation.
- Critical - Observed food stored on floor. Repeat Violation.
- Critical - Observed improper horizontal separation of raw animal foods (CHICKEN NEXT TO SEAFOOD)
- Critical - Observed improper horizontal separation of raw animal foods. CHICKEN NEXT TO BEEF
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation. Corrected On Site.
- Critical - Observed raw animal food stored mixed together (CHICKEN, BEEF, SEAFOOD) RI FREEZER
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
1/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand sink missing in food preparation room or area. AT SUSHI BAR
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed food stored on floor.
- Critical - Observed handwash aids at a non-handwash sink.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. CHICKEN OVER EGGS
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. INSIDE WALK IN COOLER
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
|
7/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw poultry over raw pork
|
2/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Bottles on cookline
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.walkin
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken stored over raw beef in reachin
- Critical. Hot water not provided/shut off at employee hand wash sink. cookline handsink
|
7/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed establishment utilizing time as a public health control without having written procedures.
- Critical. Observed employee improperly washing hands.rinsed gloved hand w/water,dried on cloth. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Observed hole in wall.doorway to waterheater room.
- Observed ceiling soiled with accumulated food debris. Repeat Violation.
- Critical. Person in charge failed to insure proper handwashing by employees. Repeat Violation.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Repeat Violation.
- 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. NO TRAINING PROVIDED SINCE9-30-2007
|
3/23/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.2 sinks oncookline,sushi bar. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food.eggs,cookline.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed establishment utilizing time as a public health control without having written procedures.
- Critical. Observed employee improperly washing hands.
- Critical. Observed employee wash hands with no soap.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.racks also.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelving throughout restaurant .
- Observed utensils stored in crevices between equipment.throughout kitchen . Repeat Violation.
- Observed leaking pipe at plumbing fixture.waterheater .
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed ceiling soiled with accumulated food debris.
- Critical. Observed toxic item stored by food.front counter
- Critical. Electrical outlet missing cover plate. For reporting purposes only.drink station.
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
|
11/9/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 5/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/18/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Lan Pan Asia Cafe, 8332 S Dixie Hwy, Miami, FL »