- Basic - Bowl or other container with no handle used to dispense food. Sugar and flour .
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Temp 91°f **Corrected On-Site** **Repeat Violation**
- Basic - In-use tongs and spatula stored on gas line handle between uses. **Corrected On-Site**
- Basic - Plastic jug cut in half and reused as scoop. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Container of medicine improperly stored. Container of protein boost stored above food prep area . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch - temp 79°f .CORRECTIVE ACTION TAKEN. PLACED IN REACH IN COOLER.
- 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 - Handwash sink not accessible for employee use due to items stored in the sink. Rear sink . **Corrected On-Site** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Minor in kitchen area .
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07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Pork **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in kitchen. Oil container in kitchen and bag of cabbage in walkin cooler . **Corrected On-Site** **Repeat Violation**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.Temp 113°f **Corrected On-Site**
- Basic - Nonfood-grade bags used in direct contact with food. Garbage bag covering chicken . **Corrected On-Site**
- Basic - Stored food not covered in reach in freezer. Various food products . **Corrected On-Site**
- Basic - Uncovered food stored near sink exposed to splash. Fried rice **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw pork and noodles **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Ambient air temp 66°f
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Utensils **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Eggs , chicken, cornstarch mixture **Repeat Violation**
- Intermediate - Required employee training expired for one employee.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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11/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Used in all dry food storage bins. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in kitchen and walkin cooler. Container of chicken , oil container. Various products in walkin cooler.**Repeat Violation**
- Basic - Cloth used as a food-contact surface. Covering rolls in reach in cooler. **Corrected On-Site**
- Basic - Food in contact with a surface that was contaminated and not cleaned and sanitized before use. Pork stored on top of paper bag at handsink area.
- Basic - Gaskets with slimy/mold-like build-up. Reach in cooler.
- Basic - In-use knife/knives stored in crack between equipment and wall. At wok area. **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Cooked rice
- Basic - Plastic jug cut in half and reused as scoop.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm
- High Priority - Container of medicine improperly stored. Two bottles of vitamins above food prep area.
- 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. Temp - 78°f . VOLUNTARILY DESTROYED. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Reach in freezer. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch held at wok station -temp 92°f. VOLUNTARILY DESTROYED. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Kitchen **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.Chicken -temp 72°f held at room temp
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7/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Floor area behind rice cooker.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cloth used as a food-contact surface. On vegetables In walkin . **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor. Oil cans.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Reuse of single-use articles. Cans .
- Basic - Single-use plastic bag reused. Food stored in bags in freezer.
- Basic - Soil residue build-up on nonfood-contact surface. Scouring pads stored on top of stove.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dented/rusted cans present. See stop sale. 3 cans of bamboo.
- 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. Cutting Cooked porked.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Containers. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. In freezer.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw eggs over produce. **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Bowls .
- 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 - Soap dispenser at handwash sink not working/unable to dispense soap. In kitchen .
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2/27/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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