- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Ceiling in disrepair. Paint peeling
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored on floor.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Stored food not covered in walk-in freezer.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged.
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Soil residue in food storage containers. WIF
|
10/09/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In rice
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Ceiling in disrepair. Paint peeling and cracking above hood system
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored on floor. Fish rice
- Basic - Food stored outside. In unlocked storage unit with doors opened
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Leaking pipe at plumbing fixture.
- Basic - Open dumpster lid.
- Basic - Soil residue build-up on nonfood-contact surface. Spray nozzle on sink
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **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.
|
09/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Flour
- Basic - Equipment in poor repair. RIC NEAR WINDOW ACROSS FROM FRYER IS MOT COOLING PROPERLY.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food stored in a location that is exposed to splash/dust. Pork on floor next to HWS,
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor.pork in bowl on floor.
- Basic - Food stored outside.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Leaking pipe at plumbing fixture.DISH MACHINE
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Outside on stairs egg roll
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Soil residue build-up on nonfood-contact surface.can opener base.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Ribs 50°F, chicken 50°F, egg rolls 50°F, all TCS foods moved to WIC.
- 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 - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- 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. Corrective action put in RIC
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprout, chicken corrective action taken. PUT IN RIC
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- 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.
|
5/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Ceiling in disrepair. Water stain, dining area. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Floor area(s) covered with standing water. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
- Basic - Food storage container/container lid cracked or broken. **Warning**
- Basic - Gaskets with slimy/mold-like build-up. **Warning**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
- Basic - Nonfood-grade equipment used in direct contact with food. Operator using bronze pipe as a holder inside a boiling pot that also contains cooked chicken. **Warning**
- Basic - Shelf under preparation table soiled with food debris. **Warning**
- Basic - Wall soiled with accumulated food debris. **Warning**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Scooping cooled cooked wontons with bare hands **Corrected On-Site** **Warning**
- High Priority - Employee washed hands with no soap. **Corrected On-Site** **Warning**
- 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. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. 77°f **Corrected On-Site** **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. BBQ oven **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site** **Warning**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Thermometer calibration **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site** **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Walk in cooler **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Soil residue in food storage containers. **Warning**
|
11/15/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Corn starch and duck sauce
- Basic - Floor area(s) covered with standing water. Kitchen by prep sink.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor. Drygoods storage
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Prep sink.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working container of food not labeled in English. Food bins in Walkin cooler **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Roach spray bottles by slicer. **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. Walkin cooler
- Intermediate - Slicer blade soiled with old food debris.
|
3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.Canned food racks
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Critical - Observed encrusted, soiled material on meat grinder.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Dumpling container in reach in cooler. Pork,Chicken, Vegetable containers in walkin cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Utensils by soups in steamer table.
- Critical - Observed toxic item stored by food.Sanitizer cleaner and insect repellent next to rice cooker in kitchen.
- Critical - Observed uncovered food in holding unit/dry storage area.Reach-in freezer and walkin freezer.
- Observed wall soiled with accumulated food debris.By meat slicer and grinder.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Chicken in Walkin freezer.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
10/29/2012 | Complaint Full | Inspection Completed - No Further Action |
- DEBRIS BUILD UP ON NON FOOD SURFACES.
- Critical - DISHWASH MACHINE NOT OPERATING PROPERLY. CHICKEN 140 DEGREES. BROWN RICE 120 DEGREES. WHITE RICE 145 DEGREES. CHICKEN MIXED VEGETABLES 144 DEGREES. SWEET/SOUR CHICKEN 143 DEGREES. TOFU BEAN CURD 143 DEGREES.
- DUMPSTER OPEN.
- FOOD LABELING.
- FOOD STORAGE IN NON APPROVED CONTAINER.
- Critical - GREASE BUILD UP ON HOOD.
- IMPROPER VERTICLE/HORIZONTAL FOOD IN FREEZER AREA.
- Critical - MAGGOTS LOCATED NEXT TO ICE MACHINE. CHICKEN 31 DEGREES. BOK CHOY 33 DEGREES. BEEF 41 DEGREES. BROCCOLI 45 DEGREES.
- Critical - OPEN GAP AT REAR DOOR.
|
2/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.Hood light.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.Kitchen.
- Observed employee with no hair restraint.Kitchen Repeat Violation.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical - Observed food stored on floor.Oil containers in kitchen Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Repeat Violation.
- Observed nonfood-grade containers used for food storage.Grocery bags storing chicken,vegetable misc.meats in walk cooler and freezer. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Shrimp (2lbs)
- Observed unnecessary items on the premise.By backdoor.
- Observed unnecessary items on the premise.Personal items in kitchen prep area.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.Abc/K in kitchen.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
|
8/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.Coolers
- Critical - Observed cross-contamination caused by handling dirty tableware in consumer area and then handling clean tableware.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.Oil Repeat Violation.
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed nonfood-grade containers used for food storage.Grocery bags storing noodles, egg rolls and misc foods.
- Critical - Observed soil residue in storage containers.
- Observed wall soiled with accumulated food debris.Prep area by stoves.
- Critical - Packaged foods not properly protected from cuts when the case-overwrap is opened.Drygoods area
- Critical - Working containers of food removed from original container not identified by common name. Repeat Violation.
|
2/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Repeat Violation.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.Mushrooms in drygoods shed. Repeat Violation.
- Critical. Observed food stored on floor.OIL BY STOVES. Repeat Violation.
- Critical. Observed cloth used as a food-contact surface.In reach-in cooler cloth to cover beef & egg rolls.
- Critical. Observed cloth used as a food-contact surface.In walk-in cooler to cover noodles & beef.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed utensils stored in crevices between equipment.
- Observed single-service articles stored without protection from contamination.Paper plates.
- Observed leaking pipe at plumbing fixture.Sink by stoves.
- Critical. Covered waste receptacle not provided in women's bathroom.Left stall.
- Critical. Observed rodent activity as evidenced by rodent droppings found.7 DRY DROPPINGS Repeat Violation.
- Critical. Observed live flies in kitchen.
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Observed attached equipment soiled with accumulated grease. Repeat Violation.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.
|
7/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area. Repeat Violation.
- Critical. Raw animal food not properly separated from ready-to-eat food.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Corrected On Site.
- Shelves in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Observed gaskets with slimy/mold-like build-up.
- Critical. Observed rodent activity as evidenced by rodent droppings found. 15 DRY DROPPINGS Repeat Violation.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated food debris.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 07/04/2010.
|
5/4/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed food stored in a prohibited area.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical. Observed soiled reach-in cooler shelves.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed gaskets with slimy/mold-like build-up.
- Observed utensils stored in crevices between equipment.
- Observed single-service items stored on floor.
- Observed single-service articles improperly stored.
- Observed single-service articles stored without protection from contamination.
- Critical. Observed rodent activity as evidenced by rodent droppings found DRY-STORAGE AREA.
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Observed floor area(s) covered with standing water.
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
- Observed attached equipment soiled with accumulated grease. Repeat Violation.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Observed toxic item stored in food preparation area.
- Observed unnecessary items on the premise.
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. Identity of food or food product misrepresented. SELLING IMITATION CRAB FOR "KING CRAB MEAT" IN SEAFOOD COMBINATION
|
11/2/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 2/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/7/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Panda House Chinese Restaurant, 5230 Overseas Hwy, Marathon, FL »