- Basic - Accumulation of food debris/soil residue on handwash sink. / kitchen / **Corrected On-Site**
- Basic - Accumulation of food debris/soil residue on soap dispenser. / kitchen.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. / all the lids of the containers / dry storage racks.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. / walk in cooler / **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator./ cook line.
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. / cook line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / kitchen / **Corrected On-Site**
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6/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. / right side of the cook line
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment / cook line / **Repeat Violation**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. / walk In cooler.
- Basic - Grease accumulated under cooking equipment.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. / **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. / chicken wings at 112F / less than 2 hours / moved to reach in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. / raw shrimp over sauces / walk in cooler / **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. / cooked shrimp / walk in cooler / **Corrected On-Site**
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12/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Ceiling tile missing.
- Basic - Employee with no hair restraint while engaging in food preparation. / cook / **Repeat Violation**
- Basic - Equipment in poor repair. / reach in cooler ambient temperature at 56F / all products were removed to walk in cooler or iced / stem thermometer stored in food to monitor food temperature. Operator is ready to pick up a new reach in cooler this weekend.
- Basic - Grease accumulated under cooking equipment. / deep fryer.
- Basic - Ice buildup in reach-in freezer.
- 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./ flour container. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / walk in cooler / **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. / walk in cooler, reach in freezer.
- Basic - Stored food not covered in chest freezer. / Rangoon. / **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. / chicken.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. / walk in cooler / **Corrected On-Site**
- Basic - Walk-in cooler gasket torn/in disrepair. / **Corrected On-Site**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit./ cooked shrimp at 45F, bean sprouts at 60F, roast pork at 46F / less than 4 hours / moved to walk in cooler.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. / tongs, utensils in hand sink.
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7/26/2013 | Complaint Full | Inspection Completed - No Further Action |
- 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. / cook. **Warning**
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5/29/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. / kitchen / **Corrected On-Site** **Warning**
- Basic - Bowl or other container with no handle used to dispense food. / all containers outside walk in cooler / **Corrected On-Site** **Warning**
- Basic - Build-up of grease on nonfood-contact surface. / deep fryer. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / cook. **Warning**
- Basic - Equipment in poor repair. / reach in cooler not capable to maintain temperature at 41F or below. **Warning**
- Basic - Food stored in dry storage area not covered. / flour container / **Corrected On-Site** **Warning**
- Basic - Soiled reach-in cooler gaskets. / front / next to deep fryer. **Warning**
- Basic - Stored food not covered in chest freezer. / wonton, raw pork / **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. / flour container / dry storage rack / **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. / raw chicken, raw beef, cooked shrimp, cooked chicken ranges from 45-47F. **Warning**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. / noodles at 44F / walk in cooler / moved to reach in freezer. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cornstarch with water at 70F / less than 4 hours / moved to walk in cooler. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. / blocked by empty containers / kitchen / **Corrected On-Site** **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. / cook. **Warning**
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5/28/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. / flour and sugar containers
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee with no hair restraint while engaging in food preparation. / all employees. **Corrected On-Site**
- Basic - Food placed in soiled container/equipment. / flour / dry storage rack.
- Basic - Food stored in dry storage area not covered. / flour. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. / front.
- Basic - Stored food not covered in chest freezer. / wontons. **Corrected On-Site**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. / walk in cooler.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Container of medicine improperly stored. / on dry storage rack with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / roast pork at 50F, egg rolls at 49F / reach in cooler / front.
- 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. / roast pork at 50F, egg rolls at 49F / reach in cooler / front.
- High Priority - Raw animal food stored over ready-to-eat food. / raw chicken over fries / reach in cooler. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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. / reach in cooler / front ambient temperature at 60F. All TCFS products removed to other coolers.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. / tongs / kitchen. **Corrected On-Site**
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1/7/2013 | Routine - Food | Inspection Completed - No Further Action |
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