- 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. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Phone on prep table. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 46°, shrimp 46°, cabbage 46°, cooked pork 46°
- 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. Manager discarded oil and garlic 84°
- Intermediate - Cutting board(s) stained.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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08/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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. Oil and garlic 69°, moved to walkin cooler.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw Chicken over cut and uncovered washed produced **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Beans bad chicken **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment in poor repair. Cook line cooler not maintaining 41°
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- 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 - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Garlic and oil 54° left out at room temperature.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken and beef at 47° **Repeat Violation**
- 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. Chicken , beef, 47°and garlic with oil 54°.Item were left out over night at cooling top temperature of the vegetable cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Chicken over beef and ready to eat. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. Old can and utensils being storing dirty in hand wash sink. **Corrected On-Site** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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12/31/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Cardboard covered by foil used to line food-contact shelves.
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Lights turned off
- Basic - Reach-in cooler gasket torn/in disrepair. Front RIC across from the fryers need to be cleaned or replaced.
- Basic - Server scooping/portioning food (other than ice and beverages) has ineffective hair restraint.
- Basic - Stored food not covered in walk-in cooler. Example ; sliced onions, cut vegetables, rice,
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves rusted and pitted need to be replaced in WIC
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Container of medicine improperly stored. Fish oil vitamins stored over RTE foods in WIC
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Items in cook line were at 47° and 48° example; raw beef 47°, cooked pork 46°, and lettuce 48°
- High Priority - Raw animal food stored over cooked food. Raw chicken over sauces.
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs above RTE
- Intermediate - Certified food manager fails to exhibit active managerial control. PIC FAILS TO MONITOR: temperature control, cooling practices, and holding practices.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk opened and not dated
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. Employees failed to monitor cooling temperature, and holding temperatures
- Intermediate - Handwash sink not accessible for employee use at all times. Back HWS blocked by Fan and personal belongings
- Intermediate - Nonfood-grade power drill and paint blender used to blend food.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken was at 87° and chicken dumplings were at 87°
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Items in WIC not dated, example; pasta, cooked rice, sliced onions, ans other cut vegtables
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7/26/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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