- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelfs at cook line.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. Two fans in prep area above table.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Toaster oven at cook line.
- Basic - Shelf under preparation table soiled with food debris. At prep table.
- Basic - Soil residue build-up on nonfood-contact surface. Inside Well of dish machine.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. O ppm chlorine, PIC called repairman.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw sliced meat in plastic containers stacked in top of make table at 55° for 30 minutes. Product outside of cooling effect of reach in cooler. PIC will store inside reach in cooler. Corrective action taken.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. At front waiters station.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked meats and noodles in reach in cooler.
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5/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Unlocked coolers near bathroom .
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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1/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Under prep shelf that is not solid. Rack above clean equipment used to prep raw meat.
- 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 - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Unlocked coolers near bathroom .
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Bean sprouts held at greater than 41 degrees Fahrenheit. At 76° In water in kitchen, PIC put in reach in cooler. Corrective action taken.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee washed hands with no soap. In 3 comp sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken , beef and egg rolls at 56° in reach cooler. Operator had left out, put inside cooler when inspection began. PIC put product on ice , corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over cooked foods and vegetables.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Shrimp and calamari at 58° in reach in cooler at cook line, top of make table in plastic containers. PIC put on ice corrective action taken.
- Intermediate - Employee used handwash sink as a dump sink. Tea leaves in sink at front counter.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand washing sink in kitchen where ice machine is now was removed after opening inspection on 6/5/2013. Plan review was consulted and plans sent to the inspector.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Manager lacking proof of food manager certification.
- 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.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operation serving pho beef, placed raw in stock. PIC will add to menu.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Meats, noodles,rice and all TCS foods with no dates.
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11/20/2013 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front counter refrigerator
- Basic - No copy of latest inspection report available.
- Basic - Soiled dry wiping cloth in use.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10ppm chlorine, **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Bulk sugar
- 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. Touching cooked noodles, **Corrected On-Site**
- High Priority - Food stored in ice used for drinks. Bottled water, **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken and pork over vegetables, **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork,
- High Priority - Toxic substance/chemical stored by or with food. Winded by spices, **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked with cooler, **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Knife in HWS, **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. Say have it at home, will need within 30days of opening.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- 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. Will need within 60days of hire.
- 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 made previous day
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6/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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6/4/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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