- Basic - Grease accumulated under cooking equipment. Under wok and stove in kitchen. **Warning**
- Basic - Wall soiled with accumulated food debris. Behind wok and grill. **Warning**
|
10/03/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Cardboard used to store egg rolls on walk in cooler and reach in cooler. **Corrected On-Site** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Center food prep island. **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Grease accumulated under cooking equipment. Under wok and stove in kitchen. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At handsink near frontline. **Warning**
- Basic - No toilet paper provided in bathroom. **Corrected On-Site** **Warning**
- Basic - Wall soiled with accumulated food debris. Behind wok and grill. **Warning**
- Basic - Wood food-contact surface not properly sealed. Center food prep island in kitchen. **Warning**
- High Priority - One container of soap was not labeled by three comp. sink. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored , raw shell eggs, stored in a manner in which it could have potentially dripped into ready to eat vegetables inside main cookline make table reach in cooler. **Corrected On-Site** **Warning**
|
10/02/2014 | Routine - Food | Warning Issued |
- Basic - Grease accumulated under cooking equipment. Floor under the fryers **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Inside the Salamanda **Warning**
- Intermediate - Non-pitting surface rust on food-contact equipment. Food racks in the walk in cooler **Warning**
|
5/1/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sinks. **Repeat Violation** **Warning**
- Basic - Bathroom facility not clean. Bath room door very dirty **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of the white reach in freezer at the ware washing sink. Food stacking rack before the 3 compartment sink White table fan **Warning**
- Basic - Cardboard used to line nonfood-contact shelves throughout **Repeat Violation** **Warning**
- 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. Cup of coffee on the shelf above the prep table . **Corrected On-Site** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open water on the prep table **Repeat Violation** **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on the shelf at the prep line **Repeat Violation** **Warning**
- Basic - Food debris/dust/soil residue on the storage shelves. **Warning**
- Basic - Food-contact surface not smooth and easily cleanable. Reusing egg crates as storage **Repeat Violation** **Warning**
- Basic - Grease accumulated under cooking equipment. Floor under the fryers **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water for the rice spoon was 87° **Repeat Violation** **Warning**
- Basic - In-use tongs stored on the lock off handle of the wok area **Repeat Violation** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Inside the Salamanda **Warning**
- Basic - Light not functioning. Under the hood In the ceiling above food prep areas **Repeat Violation** **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Repeat Violation** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sugar/MSG container in the shelf at the roasting oven area **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch at the cook line was 80° Shrimps 46° ( products placed in unit at 11:00am per owner) Chicken 47°/ noodles 47°/ baby corn 47. Products moved to the walk in cooler. Operator was placed on time as public health for using 4 hours until the unit is repaired. **Repeat Violation** **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Inside the rice cookers Clean all the scoops use to scoop foods **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Dumping. Foods into the hand sink **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Inside the roasting oven **Warning**
- Intermediate - Non-pitting surface rust on food-contact equipment. Food racks in the walk in cooler **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Prep cooler at the cook line maintaining 46° and above. **Warning**
- Intermediate - Soil residue in food storage containers. Breading containers on the rack under the prep table before the 3 compartment sink **Warning**
|
4/29/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of the blck microwave oven.
- Basic - Cardboard used to line food-contact shelves.
- Basic - Ceiling soiled with accumulated dust / grease. Hood vents
- Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site**
- 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 personal items stored in or above a food preparation area. Cell phone on the shelf in the food prep area **Corrected On-Site**
- Basic - Food not stored at least 6 inches off of the floor. Cooking oil **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. Rice in the containers at the rear exit **Corrected On-Site**
- Basic - Food-contact surface not smooth and easily cleanable. Using egg crates to store food / containers on. **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses. Tongs handing from the wok cooking area **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. Tongs on the pork/chicken roasting oven door.
- 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. No handle container scooping the cooked rice **Corrected On-Site**
- Basic - Light not functioning. Before the the 3-compartment sink
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Soil residue build-up on nonfood-contact surface. Handsinks not maintained clean. Clean the ceiling fans in the dining area.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork 46° (rechecked 38°) /egg rolls 46° (rechecked 40°) /chicken 46° ( rechecked 40°) **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken on the prep counter at 110°
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Inside the Salamanda.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cook line cooler / storage cooler
- Intermediate - Non-pitting surface rust on food-contact equipment. Walk in cooler racks.
- 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.
- Intermediate - Reach-in cooler shelves soiled with food debris. Storage cooler with eggrolls and drinks
|
11/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Prep table before the fryers.
- Basic - Build-up of grease on nonfood-contact surface. Side of the fryers.
- Basic - Cutting board has cut marks and is no longer cleanable. Small white cutting board on the top of the white freezer in the rear.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottles of water inside the prep cooler and on the prep table. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on the prep table before the cook line.
- Basic - Ice buildup in chest freezers
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Plastic bowl scooping the rid. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken in the the ware washing sik. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Hand sink lock off knobs/ restroom door knob.
- Basic - Soiled reach-in cooler gaskets. Black substance build up on the prep cooler gaskets.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface and with food debris.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket 0ppm/100ppm **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Seasoning container. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch 88? prepped at 10:00 am . Iced.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Wonton soup at the buffet 128?. Reheated to 162?
- Intermediate - Accumulation of food debris/grease on food-contact surface. Inside the rice cooker.
|
2/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
11/7/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold water not provided/shut off at employee handwash sink.
- Establishment rules not written in English. All food containers must be written in English plus your language .
- Food-contact surface not smooth and easily cleanable. Carton box under the cutting board at the fryers . Corrected On Site.
- Food-contact surface not smooth and easily cleanable. Eggcrates.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. No. 2 can used as scoop in the rice. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Soiled tong hanging over the cookline handsink area.
- Critical - Lack of signage properly designating bathrooms. Repeat Violation.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. New cook need to be trained.
- No suitable facilities provided to store employee clothing and other possessions. Employee cellphone on the shelf with the single service items. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Critical - Observed bathroom facility not clean. Toilet . Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of the white reach in freezer next to the warewashing sink.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Maintain the handsinks at the cookline clean. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Table fan at the prep table to soiled .
- Observed build-up of heavy grease on nonfood-contact surface of the hood filters. Repeat Violation.
- Observed build-up of heavy grease on nonfood-contact surface on the back of the fryers .
- Observed cutting boards grooved/pitted and no longer cleanable.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washed hands at the prep sink.
- Critical - Observed food stored on floor. Cooking oil. Repeat Violation.
- Critical - Observed food stored on floor. Onions in the walk in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the roasting oven.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the salamanda . Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Rice cookers. Repeat Violation.
- Observed gaskets with mold-like build-up. Prepline coolers.
- Observed gaskets with mold-like build-up. White reach in freezer at the rear exit door.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 88 degrees. Corrected On Site.
- Critical - Observed interior/exterior of microwave soiled.
- Observed leaking pipe at plumbing fixture. Plumbing at the handsink at the cookline area.
- Critical - Observed objectionable odors in bathroom.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked pork 45 degrees,prepline cooler. Product moved to the freezer.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Cheese wontons stored on the top of the raw prepped chicken in the white reach in freezer next to the 3-compartment sink. Corrected On Site.
- Observed ripped/worn tin foil used as covering on the back of the fryers . Repeat Violation.
- Observed ripped/worn tin foil used as covering on the side of the reach in cooler. Repeat Violation.
- Observed ripped/worn tin foil used as shelf cover inside the salamanda . Repeat Violation.
- Observed unnecessary items on the premise. All the items in the mopsink removed to dump water. Waste water must not be dumped on the ground outside.
- Observed wall soiled with accumulated food debris entire warewashing sink area.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Soiled aprons hanging from food racks. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Seasoning container on shelf before the wok area.
- Critical - Working containers of food removed from original container not identified by common name. Sesame container on rack before the wok area.
|
9/4/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
4/16/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. Beef brocolli 126 degrees, buffet. Reheated to 196 degrees. [Call Back, beef brocolli 126 degrees ].
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken brocolli 115 degrees, buffet. Reheated to 200 degrees. Corrected On Site. [Call Back found the chicken/brocolli at the buffet at 127 degrees].
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken in garlic 127 degrees, buffet. Reheated to 202 degrees. Corrected On Site. [Call Back, Chicken /garlic 127 degrees ].
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pork omelet 118 degrees, buffet. Reheated to 198 degrees. Corrected On Site. [Call Back found the pork omelet at 118 degrees at the buffet].
- Critical - Violation: 08B-04-1 Observed to-go brown bags used inside the container to store cooked chicken. Corrected On Site. [Call Back found news paper under the deli paper with the cooked chicken wings in the upright reach in cooler next to the fryers].
- Violation: 10-01-1 In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop with the handle in the potato starch. [Scoop handles must be stored above all foods].
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with heavy grease and/or soil deposits. Inside the salamanda. [Some cleaning done-need some more. ]
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Black/blue bus pans.
- Critical - Violation: 32-03-1 Lack of signage properly designating bathrooms. Bathroom not with proper signage to indicate unisex.
- Critical - Violation: 32-07-1 Observed bathroom facility not clean. Toilet.
|
2/1/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Chlorine sanitizer not at proper minimum strength for bucket . 25ppm. Corrected On Site. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Foods temperatures ranging 45 degrees to 47 degrees. Ambient temperature of the equipment 56 degrees. This violation must be corrected by : 1/31/12.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. The scoop for the flour on the dry storage shelf.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop with the handle in the potato starch.
- Knife cleared of gross food and waste prior to storing on the wall above the dishwashing area.
- Knife on the knife rack not cleared of gross food and waste prior to being placed on the rack.
- Critical - Lack of signage properly designating bathrooms. Bathroom not with proper signage to indicate unisex.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on the prep table next to the white reach in frezeer . Corrected On Site.
- Critical - Observed bathroom facility not clean. Toilet.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Black/blue bus pans.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Keep the handsink at the rear exit door clean.
- Observed build-up of grease on nonfood-contact surface. Outside the gold rice cooker.
- Observed build-up of heavy grease on nonfood-contact surface. Hood filters. Repeat Violation.
- Critical - Observed dented can of baby corn on the shelf in the dry storage. Pulled off the shelf. Corrected On Site.
- Critical - Observed encrusted, soiled material the scale.
- Critical - Observed food stored on floor. Bags of onions at the rear exit door. Corrected On Site.
- Critical - Observed food stored on floor. Cooking oil. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with heavy grease and/or soil deposits. Inside the salamanda.
- Critical - Observed handwash sink used for purposes other than handwashing. Cook using the handsink to wash out food container.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Inside the tracks on the reach in cooler next to the fryers.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Prep reach in cooler before the cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork 45 degrees, reach in cooler, cookline. Removed to walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 47 degrees, reach in cooler, cookline. Removed to walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken 47 degrees, reach in cooler, cookline. Rrmoved to walk in cooler.
- Observed residue build-up on nonfood-contact surface. Keep the prep sink clean.
- Observed ripped/worn tin foil used as shelf cover. Torn, soiled paper inside the salamanda. Repeat Violation.
- Critical - Observed to-go brown bags used inside the container to store cooked chicken. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Beef brocolli 126 degrees, buffet. Reheated to 196 degrees.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken brocolli 115 degrees, buffet. Reheated to 200 degrees. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken in garlic 127 degrees, buffet. Reheated to 202 degrees. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pork omelet 118 degrees, buffet. Reheated to 198 degrees. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Shrimps brocolli 123 degrees, buffet. Reheated to 202 degrees. Corrected On Site.
- Critical - Prep surface not sanitized after contamination and prior to use. Employee washed container for cornstarch starch at the warewashing sink spiget, did not sanitize it. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Eggrolls in the walk in cooler, prepared 1/28/12. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Eggrolls made 1/28/12. Corrected On Site.
|
1/30/2012 | Routine - Food | Warning Issued |
- Critical - Bucket chlorine sanitizer not at proper minimum strength. 0ppm Corrected On Site. Repeat Violation.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Using card board box under the cutting board at the cookline.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee cutting the brocolli with bare hand. Corrected On Site.
- Critical - Observed bathroom facility in disrepair. Toilet in the women's restroom.
- Critical - Observed bathroom facility not clean. Women's restroom.
- Observed build-up of light grease on nonfood-contact surface. Hood filters.
- Critical - Observed cloth used as a food-contact surface. Towel covering the brocolli at the cooking area. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. Cutting board next to the fryers too soiled. Repeat Violation.
- Critical - Observed food stored on floor. Cooking oil underneath the cooking line. Corrected On Site. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic cup scooping the cooked chicken in the reach in cooer at the cookline area.
- Critical - Observed interior of reach-in frezeers soiled with accumulation of food residue.
- Observed old labels stuck to food containers after cleaning. Scoop handle in the white rice cooker.
- Observed ripped/worn tin foil used as shelf cover the salamanda .
- Observed soiled knife stored on the clean knife rack with other clean knives.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Fry rice 131 degrees at the buffet. Buffet closed at 2pm. Temperature taken at 2:50 pm. Operator closed the buffet down. Temperature was lower due to the closing time of the buffet. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Seasoning, salt containers next to the oven. Corrected On Site.
|
10/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Bucket 200ppm +. Corrected On Site.
- Food-contact surface not smooth and easily cleanable. Shopping bags storing foods in the reach in freezer . Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink. Handsink at the cooking area.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Bus pan with brocoli. Corrected On Site. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Cart before the 3-compartment sink.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Clean all the storage shelves before the cookline .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of the rice cooker next to the roasting oven.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Keep the handsinks clean.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Knife holder area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Storage shelves with the chicken wing bags. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Walk in cooler racks. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Wood between the makeline table and reach in cooler before the cookline.
- Observed build-up of grease on nonfood-contact surface. Exterior of the reach in cooler next to the fryers too encrusted with grease .
- Observed build-up of heavy grease on nonfood-contact surface. Hood filters.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Inside the prep sink.
- Observed ceiling fans soiled with accumulated dust in the dinning area.
- Observed cutting board grooved/pitted/discolored and no longer cleanable at the fryer area.
- Critical - Observed food stored on floor. Cooking oil. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Fryers.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the brocoli pot at the reach in cooler before the cookline.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the rice cookers
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the roasting oven. Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Salamanda .
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Strainer hanging above the 3-compartment sink.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Scale.
- Critical - Observed potentially hazardous food thawed in standing water. Beef at the 3-compartment sink. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Covering the brocoli . Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Under the cutting boards. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken wings in basket hanging from the fryer 113 degrees.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked chicken 56 degrees on the prep table.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Eggrolls cooked 2/6/11. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Eggrolls in the walk in cooler. Corrected On Site.
|
2/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. Raw shrimps stored with cooked pork in the white reach in freezer.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in water at 89 degrees at the rice cooker area.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the roasting oven.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Walk in cooler racks with heavy build up of food debris.
|
9/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Raw shell eggs on the cookline prep table without time control.
- Critical. Working containers of food removed from original container not identified by common name. Sesame seed container on the shelf at the cookline . Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken in the reach in cooler 49 degrees. Operator informed prepped at 3:00pm. Iced.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimps 49 degrees, beef 49 degrees in reach in cooler at the cookline. Operator informed prepped at 3:00pm. Iced.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 44 degrees, reach in cooler at the makeline.
- Critical. Observed food being cooled by nonapproved method. Vegetable eggrolls cooling on the prep table at 117 degrees. Cooked at 2pm. Moved to the walk in cooler. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Makeline cooler temping at 49 degrees. This violation must be corrected by : 9/23/10.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw shrimps stored with cooked pork in the white reach in freezer.
- Critical. Observed food stored on floor. Cooking stored on the floor under the cooking equipment .
- 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. Using a non-handle plastic container to scoop the flour.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tong for chicken hanging from a rack at the handsink area. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in water at 89 degrees at the rice cooker area.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cut off plastic container scooping the cooked rice. Corrected On Site.
- Observed nonfood-grade containers used for food storage. Shopping bags, storing dumplings in the white reach in freezer.
- Observed nonfood-grade containers used for food storage. Rice shipping bags storing wontons.
- Observed manual warewashing wash temperature at less than 110 degrees Fahrenheit. No hot water.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the roasting oven.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface of the sanitizing solution bucket.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Maintain the handsinks clean.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Detail cleaning on the prep sink.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Remove all utensils from the shelves, and clean.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Walk in cooler racks with heavy build up of food debris.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Grease/food debris build up on the shelf under the makeline table before the cookline .
- Observed clean utensils/equipment stored in dirty drawers, racks, or between equipment/walls. Strainer on the rack above the 3-compartment sink .
- Observed clean utensils/equipment stored in dirty drawers, racks, or between equipment/walls. Strainers hanging from the hook above the prepline table at the cookline .
- Critical. Hot water not provided/shut off at employee hand wash sink. Handsink throughout.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine in the warewashing sink at 300ppm +. Corrected On Site. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Bucket 300ppm Corrected On Site.
- Wet mop not hung to dry.
- Critical. Observed person in charge allowing entry of outside personnel into food service areas who do not comply with the Food Code. Operator informed person was his friend. Corrected On Site.
|
9/22/2010 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Top China, 5270 W Colonial Drive, Orlando, FL »