- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Plastic jug cut in half and reused as scoop.
- Basic - Soil residue build-up on on white fan in kitchen.
- Basic - Stored food not covered in chest freezer. **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **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 and the time removed from temperature control cannot be determined.
- Intermediate - Spray bottle containing toxic substance not labeled on triple sink.
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08/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Back door not protected with self-closing.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Sugar, and Rice stored in dry storage area not covered. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Roach activity present as evidenced by 1 live roach found in dining room **Corrected On-Site**
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Shortening stored on floor in kitchen.
- Basic - Thawed portions of ready-to-eat, potentially hazardous (time/temperature control for safety) food rose above 41 degrees Fahrenheit while being thawed under running water. SHRIMP 46° Corrective Action Taken placed in walk in cooler.
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8/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. Jacket stored on sugar. **Corrected On-Site**
- Intermediate - Handwash sink up front not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in back of kitchen.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Spare Ribs, and Pork,
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2/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Bowl used as scoop in reach in cooler foods. Chicken, beef, shrimp, and vegtables. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee improperly washing hands for less than 20 seconds.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork, ribs, and chicken at 65F. Reach in cooler was unplugged. Food was brought out the walk-in cooler at 10:30 am to front reach-in. Operator moved food back into the walk in cooler. Corrected On Site.
- Observed reuse of single-service articles. Metal can used for food storage.
- Critical - Observed uncovered food in holding unit/dry storage area. Rice in kitchen. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pork and chicken in walk-in cooler. Chicken in chest freezer. Noodles in reach in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Cut off plastic jug used as food scoop
- Critical - Fruits/vegetables not washed prior to preparation. Broccoli not washed before cutting
- Critical - Manager lacking proof of Food Manager Certification.
- 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.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. cloth under cutting board
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table
- Observed chicken tongs with handle in contact with chicken. Reach in cooler
- Critical - Observed establishment utilizing time as a public health control without having written procedures. Rice, General Tso Chicken, and egg rolls
- Observed gaskets/seals on cold holding unit in poor repair in reach in cooler
- Critical - Observed grey egg crate used as a food-contact surface. Onions stored on egg crate
- Observed nonfood-grade containers used for food storage. Cut celery stored in to-go bags
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Egg rolls 55 and Chicken wings at 46F Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Shrimp
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over pork
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Vegetables stored in chicken box
- Critical - Observed uncovered food in holding unit/dry storage area. Rice in kitchen area
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice 115 F
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Egg rolls, rice, Sweet n Sour Chicken, and Milk (Walk in cooler)
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6/19/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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