- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle water at cook line
- Basic - Employee with no hair restraint while engaging in food preparation.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.v temp between 44°-47°, advised
- 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. Corn starch, egg rolls
- High Priority - Raw animal food stored over ready-to-eat food in reach-in freezer.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken, raw shell eggs over ready to eat in reach in cooler
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged.
- High Priority - Toxic substance/chemical stored by or with food. Bug spray
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. At cook line
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Walk-in cooler not 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. Has an ambient temperature of 45°, advised
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08/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Working containers of food removed from original container not identified by common name. Mustard powder, rice seasoning
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. TCS, temp between 46°-50°, advused
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw chicken next to cooked noodle in walk in cooler
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler/freezer soiled with accumulation of food residue.
- Intermediate - Reach-in cooler not 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. At cook line
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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Soiled reach-in cooler gaskets. At cook line
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- Intermediate - Cutting board(s) stained/soiled. On top of reach in cooler of cl
- Intermediate - Encrusted material on can opener blade.
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10/2/2013 | Routine - Food | Inspection Completed - No Further Action |
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