- Basic - Bowl or other container with no handle used to dispense food. Raw chicken scoop
- Basic - Clean knives/utensils stored in crevices between equipment. At prep table **Corrected On-Site**
- Basic - Cutting board has cut marks/cracks/hole and is no longer cleanable. Round board
- Basic - Nonfood-grade cover used in direct contact with food. Cardboard used to cover food in walk in
- Basic - Outer openings not protected with self-closing doors. Rear door
- Basic - Soiled reach-in cooler gaskets. Front cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic/oil on cart 60°, shredded cabbage 78° on counter. Corrective action-both placed back in cooler **Repeat Violation**
- High Priority - Raw animal food scoop stored over ready-to-eat food. Raw chicken scoop in corn container
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Beef over spring rolls **Repeat Violation**
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab.
- 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, chicken in front reach in cooler, made 9/8 per mngr. **Corrected On-Site**
- 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.
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09/10/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/19/2014 | Complaint Partial | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Food stored in holding unit not covered. Multiple
- Basic - Reuse of single-use articles. Egg crates **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Shredded cabbage 61° on counter. Corrective action- moved to cooler **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. **Corrected On-Site**
- 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. Garlic/oil **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. Chicken on top over vegetables
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Utensils **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter by solution bucket. Moved by manager. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At 0 ppm.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cabbage at 75 near make table. Put in unit by manager.
- 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. On flour and water.
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8/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Rice
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of mold-like substance on nonfood-contact surface. Shelving in pepsi cooler in kitchen
- Basic - Food stored in holding unit not covered. Items in top of make table with containers stacked on top
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pepsi cooler in kitchen
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- High Priority - Live flies in kitchen. Small ones
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch/water 65? on crash cart. Corrective action-discussed time as public health control
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup in steam table 69, 97?. Corrective action-turned heat up
- Intermediate - Handwash sink not accessible for employee use at all times. Scoop in sink **Corrected On-Site**
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface. hood filters
- Observed gaskets with slimy/mold-like build-up. walk-in
- Critical - Observed live flies in kitchen. small ones
- Critical - Observed raw animal food stored over ready-to-eat food. chicken over sauces, reach-in
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup 70'F. Corrective action=turned warmer on
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. multiple Corrected On Site. Repeat Violation.
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10/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food Service Manager not certified after 30 days of employment. Mr.Li
- Critical - Hand wash sinks lacking proper hand drying provisions. Corrected On Site. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. Pan over handsink. Repeat Violation. Corrected On Site.
- Critical - No conspicuously located thermometer in reach in holding unit, front upright. Corrected On Site.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. see comments
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cardboard used throughout.
- Observed a nonfood-grade basting brush used in food.
- Observed build-up of grease on nonfood-contact surface, hood filters. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands after returning to work from dining room/delivery. Repeat Violation.
- Critical - Observed employees food (baby food jars) on top shelf walk in cooler not marked and seperated.
- Critical - Observed food being cooled by nonapproved method. 52 degrees fried boneless meat in walk in cooler in deep plastic tub. Stated cooked today. Corrective action- Took out and placed on sheet pan in reach in freezer.
- Observed nonfood-grade containers used for food storage. Bulk bins and plastic shoe type boxes.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornstarch on cook line at 56 degrees F. Repeat Violation. Corrective action- Discussed using 4 hr. time limit, made new batch.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken over beef in upright freezer. Chest freezer also improperly seperated. Poster provided.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Cans re-filled, reach in. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. InReach in freezer, walk in cooler. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked. No date marking on any cooked foods, walk in. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/1/2012 | Complaint Full | Inspection Completed - No Further Action |
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