- Basic - Bag/container of prepared foods notidentified by common name.
- Basic - Case/container/bag of food stored on floor in kitchen. Noted sauces , oil on floor, noodles on floor in walk in **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Noted knapsacks and hats on food shelves **Repeat Violation**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Buffet runner had a jade bracelet on wrist
- Basic - Employee with no hair restraint while engaging in food preparation. Buffet server and prep cook s had no hair restraint
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans at end of wash line **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Grease accumulated on kitchen floor.
- Basic - Ice scoop handle in contact with ice. At server side station **Repeat Violation**
- 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. Back flour bins, scoop not standing in starch bucket **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle in water pan by oven
- Basic - Labels used to repair nonfood-contact surface. Reach in cooler door handle
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Line cooler, reach in cooler at grill **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Noted frozen clams thawed in pan at sink ,not under water
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Stored food not covered in walk-in freezer. Shrimp and chicken in freezer not covered
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Produce over prepped vegetables
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Repeat Violation**
- Basic - Wall soiled with accumulated food debris.by dish area **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Ppm read 200 ppm **Corrected On-Site**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Sushi rice 70F prepared at 11:00 time 4:54
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Runner delivered food, prepped food, no wash
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noted sushi rice prepared at 11, time 4:54 70F
- 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. Food on buffet within determinable time limit. No marking on buffet tables
- High Priority - Raw animal foods not properly separated from each other in holding unit. Noted pig stomach over shrimp, . Chicken wrapped on premises over pork in freezer **Repeat Violation**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Marked one month **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked by slicer table
- Intermediate - Handwash sink used for purposes other than handwashing. Noted bags stored in sink
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Sushi rice in reach in cooler ,pan too deep , recommend TPHC
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Needed for sushi service **Corrected On-Site**
- 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, dumplings, par fried items. Not marked
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
- Basic - Floor under dishmachine or three-compartment sink area soiled. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
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10/28/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site** **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Drink bottles,phone,keys **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Floor under dishmachine or three-compartment sink area soiled. **Warning**
- Basic - Food stored in dry storage area not covered. **Warning**
- Basic - Ice scoop stored with handle in contact with ice in ice machine. Also food scoops in dry storage not stored properly **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Repeat Violation** **Warning**
- Basic - Outer openings not protected with self-closing doors. Rear door needs closer **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. To go silver at front stored food contact side up **Warning**
- Basic - Soiled and rusting ceiling tiles and/or air conditioning vent covers. **Warning**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**
- Basic - Wall soiled with accumulated food debris. Prep sink area **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Corn starch in shaker not labeled **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. **Warning**
- 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. **Warning**
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8/26/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior surfaces of bulk dry storage bins
- Basic - Build-up of grease/dust/debris on hood filters and shelving under grill - front cookline
- Basic - Case/container/bag of food stored on floor in walk-in cooler - boxes of meat and boxes of produce stored on kitchen floor **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between equipment. Cookline **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash, sanitize, rinse observed **Corrected On-Site**
- Basic - Equipment in poor repair. Ice machine lid broken - ice exposed. **Repeat Violation**
- Basic - Floor soiled/has accumulation of debris. Walk in freezer and passageway leading to back exit door
- Basic - Food debris accumulated on kitchen floor. Raw chicken pieces on floor after cutting/prep - chicken pieces and liquid in main walkway through kitchen (storage of clean cups on dollies observed). Recommend containing prep area or clean up after prep
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Walk in cooler door
- Basic - Light not functioning. Hood - 2 lights - cookline
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Black RIC - front cookline
- Basic - No handwashing sign provided at a hand sink used by food employees. Ladies restroom
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored above RTE peppers - WIC
- Basic - Wall soiled with accumulated food debris. Walk in cooler and dry goods storeroom
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Consumer used hands to remove boiled egg from buffet - 1 tray **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Buffet: tofu 48-50?, sprouts 56?, shrimp 52? - corrected on site - cooled to 41-43? (recommend adding to time as PHC procedure as items are discarded from buffet), shrimp 44-50? (recommend improved storage on ice since this shrimp is returned to cooler after holding on buffet) **Repeat Violation**
- 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. Buffet - buffet set up less than 4 hours prior. Corn starch - cookline **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over cooked noodles - walk in freezer. Raw chicken above sauces - RIC **Repeat Violation**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine above 200ppm **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200ppm **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags
- 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 - 24-48 hours prior - walk in cooler, crab mix RIC **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink and used to fill bucket with water.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Restrooms
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen - next to ice machine **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Boiled eggs and cut melon - recommend storing uncovered and storing in WIC
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4/5/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. Ice machine lid broken - no protection for ice on left side; paper towel dispenser not working - frontline cooking area CB: quote obtained for repair of lid
- Basic - Soiled reach-in cooler gaskets. Cookline
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink CB: back flow fitted but fitted incorrectly - must be fitted on each splitter
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1/29/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Heavy build up of grease/food - shelving under table near cook line handsink
- Basic - Ceiling tile in disrepair. Holes observed - above ice machine
- Basic - Employee with no hair restraint while engaging in food preparation. Cook **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. Ice machine lid broken - no protection for ice on left side; paper towel dispenser not working - frontline cooking area
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Opposite ice machine -RIC soiled, RIF: doors soiled (mold-like growth) and excessive ice build up
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw chicken - at 35? - returned to cooler
- Basic - Soiled reach-in cooler gaskets. Cookline
- Basic - Spray bottle containing a food product not labeled. Water spray bottle
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce and cucumber stored above cooked noodles - WIC **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table **Repeat Violation**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Bourbon chicken and general tsao chicken - recommend use of freezer for assisting with cooling and not leaving chicken at room temperature during cooling - use cooler/freezer to aid cooling - discarded **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Metal basket lined with soiled cardboard - used to store egg rolls
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Kitchen: noodles 51 (1hour), Buffet: tofu - COS, sprouts COS, shrimp 45-52?, mussels 43-50?. Corn starch 70?, black beans in oil 77 at cook line, sprouts 60? and egg 45? in RIC, frontline cooking area: garlic in oil 67? (3hours) **Warning**
- 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. Buffet. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pork 120?, chicken burritos and quesadillas 97? - buffet - 1.5 hours. Pork reheated to 165?, quesadillas and burritos added to time procedure **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over chopped onions RIC, raw shrimp over bread crumb/imitation crab mix. Cook line RIC: raw shrimp over cooked chicken **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Raw shrimp stored in front of raw beef **Repeat Violation**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Temp at 61? - 1 hour **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling: cooked chicken did not cool to 70? in 2 hours - both general tsao chicken and bourbon chicken **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Noodles
- Intermediate - When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used. Label at buffet states fried scallops, however, imitation scallops are being used **Warning**
- Intermediate - written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Log sheets itemize buffet items on time control but all items not reflected on written procedure. Procedure requires updating **Repeat Violation**
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1/28/2013 | Routine - Food | Warning Issued |
- Violation: 37-02-1 Observed hole in wall/ tilec coving missing. Near shelving/back door and water heater area.
- Violation: 37-09-1 Wall not smooth and easily cleanable. Wall behind soda syrup shelving - dry storeroom - wall damaged, black residue build-up, peeling paint. Callback inspection: majority of wall - new board added. Progress obserrved.
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7/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline reach in cooler: 51F. This violation must be corrected by : 7-11-12.
- Critical - Hand wash sink lacking proper hand drying provisions. Kitchen. Corrected On Site.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed bulk food available for consumer self-service not properly labeled. Seafood salads not labeled and easily identifiable - buffet.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. Time used for plantains and mustard chicken - corrected on site - added to time as PHC procedure.
- Observed food debris accumulated on kitchen floor. Dry storage / hallway to back door and7 water heater area. Repeat Violation.
- Observed hole in wall/ tilec coving missing. Near shelving/back door and water heater area.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Make table: container of raw shrimp stored in front of container of raw beef.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw packets of chicken feet stored above boxes of mussels - walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mussels 47-50F - stored on top of ice on buffet line. Recommend improved storage practice on ice. Mussel salad 57F on buffet line - as informed by manager, this dish is discarded - manager added dish to time procedure - corrected on site. Buffet line: sprouts 44F, cooked shrimp 42-48F, Krab 56F [corrected on site - cooled to 40-43F]. Cookline make table and reach in cooler: raw shrimp 45F, raw beef 47F, sprouts 53F, chicken 46F, wonton with pork 50F, fresh garlic and oil 51F - less than 4 hours [not stored in cooler overnight - cooler maintaining 51F] - products transferred to walk in cooler. Fresh Garlic and oil 68F - less than 4 hours - fry station. This violation must be corrected by : 7-11-12.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken feet stored above dumpling wraps - walk in cooler. Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. TCS food on buffet line under time control - no times marked - as informed by manager, food was placedbon buffet line 10:45 [1 hour prior]. Corrected On Site.
- Wall not smooth and easily cleanable. Wall behind soda syrup shelving - dry storeroom - wall damaged, black residue build-up, peeling paint.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
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7/10/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 35B-03-1 Outer openings not protected with self-closing doors.BACK DOOR
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. GAP AT THE BOTTOM OF THE BACK DOOR
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor. THROUGHTOUT THE FACILITY INCLUDING WIF AND WIC
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5/22/2012 | Routine - Food | Call Back - Complied |
- Food-contact surface not smooth and easily cleanable. CUTOUT CONTAINER USED AS SCOOP FOR COOKED RICE IN WIC Corrected On Site. Repeat Violation.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. S OOP HANDLE IN CONTACT WITH CORN STARCH
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.FLOUR Corrected On Site.
- Critical - Observed LIGHT BUILDUP encrusted, soiled material on slicer. Repeat Violation.
- Critical - Observed LIGHT soil buildup inside ice bin ON WHITE PLASTIC DEFLECTOR.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. ON COOK LINE AND BY SOUP Corrected On Site. Repeat Violation.
- Observed attached equipment soiled with accumulated dust. FANGUARDS IN WIC
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. COOK HANDLED FRIED CHICKED WITH BARE HANDS. ADVISED OPERATOR TO REHEAT CKN TO 165 OR DISCARD Corrected On Site. DISCARDED
- Critical - Observed dented/rusted cans. HUNTS TOMATO KETCHUP AND SYSCO STRAWBERRY GLAZE CANS SEVERELY DENTED IN THE MIDDLE
- Observed food debris accumulated on kitchen floor. THROUGHTOUT THE FACILITY INCLUDING WIF AND WIC
- Critical - Observed food stored on floor. FLOUR ON COOKLINE Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. HWS AT SERVER STATION USED AS DUMP SICNK(DUMPING ICE) Corrected On Site.
- Observed ice scoop with handle in contact with ice. AT SERVER STATION Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.BEAN SPROUTS AT 46 IN WIC,SUSHI RICE AT 80 F AT SUSHI BAR,,CHEESE CAKE 70,HB EGGS 47,CUT MELONS 70 AND SUSHI AT 67 ON BUFFET LINE. AS PER OPERATOR ALL PRODUCTS ON BUFFET LINE LESS THAN THREE HOURS. ADVISED OPERATOR TO COOL FOOD TO 41 F OR COLDER WITHIN 1 HR OR DISCARD ALL PHF HELD ABOVE 41 F FOR FOUR HRS This violation must be corrected by : 05/19/2012.
- Critical - Observed raw animal food stored over ready-to-eat food. BOX OF UNCOOKED CKN TENDERS STORED ABOVE BAGS OF RTE MIXED VEGETABLES IN WIF
- Critical - Observed shell eggs in use or stored with cracks or broken shells. ON COOKLINE Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.BAG OF BAKING SODA ON TOP SHELF AT 3C SINK
- Critical - Outer openings not protected with self-closing doors.BACK DOOR
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. GAP AT THE BOTTOM OF THE BACK DOOR
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. PIZZA AT 121 AND ITALIAN CKN AT 115 F ON BUFFET LINE. AS PER MGR LESS THAN 3 HRS AT THAT TEMPRATURE . ADVISED OPERATOR TO REHEAT TO 165 WITHIN ONE HOUR OR USE TIME AND DISCARD ALL PHF HOT HELD BELOW 135 F FOR FOUR HRS OR HELD UNDER TIME CONTROL This violation must be corrected by : 05/19/2012.
- Critical - Raw fruits/vegetables not washed prior to preparation. SERVER CUTTING ENDS OF GREEN BEAN BEFORE WASHING
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. CINNAMON CONTAINER IN STORAGE ROOM NOT LABLED IN ENGLISH (ONLY CHINESE)
- Critical - Working containers of food removed from original container not identified by common name.SALT
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5/18/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/8/2012 | Routine - Food | Call Back - Complied |
- Violation: 15-31-1 Observed glass cracked at buffet
- Critical - Violation: 22-21-1 Observed HEAVY soil buildup inside ice bin.
- Critical - Violation: 22-23-1 Observed heavy encrusted, soiled material on slicer.
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2/23/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Displayed food not properly protected from contamination.dry noodles at buffet
- Equipment and utensils not properly air-dried.storage area and cups at Buffet server station
- Critical - Handwash sink not accessible for employee use at all times.prep line
- Jug top being used to scoop cooked rice
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.8 employees Corrected On Site.
- Critical - Observed HEAVY soil buildup inside ice bin.
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 02/20/12.
- Observed glass cracked at buffet
- Observed heavy build-up of food debris, dust or dirt under all cabinets at buffet
- Critical - Observed heavy encrusted material on can opener.
- Critical - Observed heavy encrusted, soiled material on slicer.
- Critical - Observed moderate buildup of slime in the interior of ice machine.
- Critical - Observed raw beef chicken and shrimp stored over broths in 3 door RIC
- Critical - Observed raw chicken stored over raw calamari,raw chicken over raw beef,raw beef over raw shrimp in 3 door RIC
- Observed ripped/worn tin foil used as shelf cover.
- Observed rotted wood under all buffet cabinets
- Critical - Observed several open beverages container on a food preparation table or over/next to clean equipment/utensils.cook line
- Critical - Observed unlabeled spray bottle.
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12/19/2011 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about New York China Buffet, 12173 S Apopka Vineland Rd, Orlando, FL »