- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Store cases of styrofoam cups off the floor in the kitchen.
- Basic - Sanitizing solution of detergent and sanitizer mixed together. Do not add soap to sanitizer. Provide only two capfuls bleach per gallon of water. **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. Repair the leaking cold-water faucet at the three-compartment sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter top; store them in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Do not store sanitizing buckets on floor, or on counter tops.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Store raw shrimp above raw. Hi ken in the walk-in cooler. **Corrected On-Site**
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08/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in the sanitizing bucket between uses. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provide paper towels, at the hand-washing sink, behind the service counter. **Corrected On-Site**
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4/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Keep CO2 tanks chained in place, so they cannot be knocked over. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Store in-use spatulas in hot water between uses. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean the food crumbs from the inside of the reach-in freezer.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provide paper towels, at the hand-washing sink, in the kitchen. **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. Label repackaged, refrigerated foods, in the walk-in cooler, with the dates they are originally repackaged. Discard any unserved portions at the end of seven days. - Beef
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10/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Clean the exterior surfaces of the bulk-storage containers.
- Basic - Food stored in dry storage area not covered. Transfer dry rice from open bags to clean, covered containers.
- Basic - Water leaking from faucet/faucet handle. Repair the leaking hot-water faucet,at the hand-washing sink, behind the front counter.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on counter tops; store them in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean food crumbs from the inside of the reach-in freezer.
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wash hands, and wear plastic gloves, when chopping vegetables. Corrected On Site.
- Observed reuse of single-service articles. Do not place unpacked beef back in cardboard box; use a plastic tub. Corrected On Site.
- Plumbing system improperly repaired. Repair the stripped cold-water faucet handle, at the handwashing sink, on the cookline.
- Plumbing system in disrepair. Repair the dripping cold-water faucet, at the handwashing sink, behind the service counter,
- Wet wiping cloth not stored in sanitizing solution between uses. Store wet-wiping cloths in sanitizing bucket between uses. Corrected On Site.
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10/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Provide paper towels, at the handwashing sink, behind the front counter. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Store long spatulas in contact with the grill, when not in use. Corrected On Site.
- Critical - Observed employees using same utensil to handle raw and cooked product. Designate long spatulas for cooked foods only. Use short spatulas for raw meats only. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employees must wash hands every time they change gloves. Corrected On Site.
- 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. Do not scoop dry rice with a tin can; provide a scoop with a handle.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Place the spatula-holding pans atop griddle, so as to maintain water at 135 F or hotter. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. Store lo mein in top drawer (it will not drip); and store raw beef and raw shrimp in bottom drawer of under-grill refrigerator. Corrected On Site.
- Plumbing system in disrepair. Repair the stripped-cold-water knobs at the handwashing sinks where needed.
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5/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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. Do not scoop dry rice with a can; provide a scoop with handle.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Label frozen meats with the date that they are rewrapped.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not eave wiping cloths lyng on countertops; store them in sanitig buckets between uses.
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1/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Provide paper towels at the handwashing sinks. Corrected On Site.
- Observed food debris accumulated on kitchen floor. Sweep up the debris around the cookline.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be markedvwith 7-day-date labels.
- Critical - Working containers of food removed from original container not identified by common name. Label squeeze bottles with the common names of their contents.
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10/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing solution, of 2 capfuls bleach per gallon of water,for the storage of wiping cloths between uses.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Store in-use spatulas in hot water, when not in use. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Change water when it gets dirty. Corrected On Site.
- Observed reuse of single-service articles. Do not wrap frozen meats in plastic-grocery bags; wrap them in foodgrade-rated plastic weap.
- Plumbing system in disrepair. Repair the leaking cold-water daucet at the three-compartment sink.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanirizing buckets between uses.
- Critical - Working containers of food removed from original container not identified by common name. Label buik-storage bins with the common names of their contents.
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5/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/25/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. Keep CO2 tanks secured so that they cannot be knocked over.
- 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. New employees must pass Food Safety Training within 60 days of hiring. Call 866 372 7233 to order workbooks. This violation must be corrected by : 4/22/2011.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Clean the foid splash from the outside of the reach-in freezer.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Clean the food crumbs from the inside of the reach-in freezer.
- Critical - Observed packaged food not labeled as specified by law. Open milk container must be marked with a 7-day-date label. Corrected On Site.
- Observed reuse of single-service articles. Do not wrap frozen meats in plastic-takeout bags; usr foodgrade-rated-plastic wrap.
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2/22/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or discard, the food item.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Open, refrigerated foods must be marked with 7-day-date labels.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable-plastic gloves, when chopping vegetables.
- Critical. Manager lacking proof of Food Manager Certification. Obtain Food Manager Certification. Call 813 372 7233 to schedule an exam.
- 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. Employees' must pass Fokd Safety Training within 60 days of hiring. Call 866 372 7233 to order workbooks. Keep proof of completed training on the premises.
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11/5/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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