- 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. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food, bracelets.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, back door has gaps all around door.
- Basic - Wall in disrepair, dishwashing area.
- Basic - Wall soiled with accumulated food debris, kitchen. **Repeat Violation**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit, lettuce at 53°f in ice coldhold for less than 4 hours.
- High Priority - Dented/rusted cans present, employee stated he dropped can this morning. **Corrected On-Site**
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up item from floor to discard and then proceeded to food preparation. **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands, 7 seconds.
- 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. Employee cutting cabbage for later use.
- 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, 52°f in ice coldhold for less than 4 hours. Be sure to keep items iced and ice surrounds pans.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Case of raw chicken 59°f left overnight to thaw cannot determine when temperature abuse began, product discarded. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over spring rolls in 3 door freezer unit.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in upright freezer - all products not commercially packaged, chicken over beef.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef 64°f pork 62°f items were left on counter and returned to refrigeration less than 4 hours.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink, washed in prep sink. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler top soiled with accumulation of food residue, cookline.
- Intermediate - Manager lacking proof of food manager certification, manager took certificate to another location. Patcharin Chaiboon is scheduled to take test on March 25. Certificate was emailed to inspector from other location. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, kitchen. **Corrected On-Site**
- 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. Employees without training documentation work at another location which has their certificates.
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Wall in disrepair, cookline. **Warning**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit, lettuce at 50f sprouts at 59f in ice coldhold for less than 4 hours. **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit, 50f under ice coldhold for less than 4 hours. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from outside. **Warning**
- High Priority - Employee handled raw food and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands, handling clean dishes. **Warning**
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee using apron to wipe hands. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed, chlorine 200ppm frontline. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times, pan in cookline handsink. **Corrected On-Site** **Repeat Violation** **Warning**
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1/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on soap dispenser, cookline. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Uncovered food stored near sink exposed to splash, shrimp in pan under sink. **Corrected On-Site** **Warning**
- Basic - Wall in disrepair, cookline. **Warning**
- Basic - Wall soiled with accumulated food debris, cookline. **Warning**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit, lettuce at 50°f sprouts at 59°f in ice coldhold for less than 4 hours. **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit, 50°f under ice coldhold for less than 4 hours. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from outside. **Warning**
- High Priority - Employee handled raw food and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands, handling clean dishes. **Warning**
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee using apron to wipe hands. **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food, chicken over krab noodles upright freezer next to microwave. **Warning**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed, chlorine 200ppm frontline. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times, pan in cookline handsink. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
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11/4/2013 | Routine - Food | Warning Issued |
- Basic - Urinal not flushing/functioning properly. **Warning**
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6/10/2013 | Routine - Food | Call Back - Complied |
- Basic - No handwashing sign provided at a hand sink used by food employees, cookline. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, spring rolls in upright freezer. **Warning**
- Basic - Urinal not flushing/functioning properly. **Warning**
- High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee coughed. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times, bucket in cookline handsink. **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. Owner has training material onsite. **Warning**
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3/28/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions, frontline.
- Critical - No handwashing sign provided at a handsink used by food employees, frontline.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, scooping ice with cup.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs over vegetables. Corrected On Site.
- Observed wall in disrepair behind waterheater.
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8/7/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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