- Basic - Cutting board has cut marks and is no longer cleanable. Multiple.
- 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. Sugar scoop handle laying in product. **Corrected On-Site**
- Basic - In-use utensil stored in ice or ice water between uses.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Krab Rangoon 3 pieces under 135° F, discarded by manager. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Bowls of raw pork stored over cooked chicken in large reach in cooler. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200 PPM. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Soiled reach-in cooler gaskets. Make station at cook line.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- 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, wontons in reach in cooler. Multiple containers of chicken in walk in cooler. **Repeat Violation**
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10/15/2013 | Complaint Full | Call Back - Complied |
- Basic - Cardboard used to line nonfood-contact shelves. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- 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 - Soiled reach-in cooler gaskets. Make station at cook line.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Unnecessary items on premesis.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice in wok at 117° F, not held more than 4 hours, reheated to above 135° F. **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches on floor under steam table. One live roach on box of soy sauce packets. This violation must be corrected by Tuesday October 15th 2013. **Warning**
- Intermediate - Cloths being used to cover food in walk in cooler. **Repeat Violation**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Stove top.
- 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, wontons in reach in cooler. Multiple containers of chicken in walk in cooler. **Repeat Violation**
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10/14/2013 | Complaint Full | Warning Issued |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Clean equipment stored on floor.
- Basic - Cloth used as a food-contact surface. **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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6/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Can opener on floor. **Corrected On-Site**
- Basic - Cloth used as a food-contact surface.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Stored food not covered, orange peels. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers. **Corrected On-Site**
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2/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. WAIT STATION
- Critical - No handwashing sign provided at a handsink used by food employees. WAIT STATION
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of slime under soda dispensing nozzles.
- Critical - Observed container of medicine improperly stored. VITAMINS IN KITCHEN
- Critical - Observed employee eating while preparing food. Corrected On Site.
- Critical - Observed food contaminated by unsanitized equipment. CLOTH AS FOOD CONTACT SURFACE.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. VARIOUS PRE FRIED ITEMS
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
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