- Basic - Build-up of grease/dust/debris on hood filters. **Warning** 8/20/14 Not complied
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef bones 81 after thawing this item was left in the prep sink. The following corrective action was taken started the cooking process **Warning** Not observed and/or Not verified and/or Not Set Up
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Zero ppm at the three compartment sink. The following corrective action was taken added chlorine 100 ppm **Warning** Not observed and/or Not verified and/or Not Set Up
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook in the kitchen **Corrected On-Site** **Repeat Violation** **Warning** Not observed and/or Not verified and/or Not Set Up
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. The food prep employee handled raw pork and cooked pork without removing soiled gloves and washing hands. The following corrective action was taken removed the soiled gloves and washed hands **Corrected On-Site** **Warning** Not observed and/or Not verified and/or Not Set Up
- High Priority - Refrigerated potentially hazardous (time/temperature control for safety) food received at greater than 41 degrees Fahrenheit. Bean sprouts 55 in the reach in cooler. This product had been delivered earlier today. See stop sale **Warning** Not observed and/or Not verified and/or Not Set Up
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. The server washed his hands at th three compartment sink is due to the hand sink being used as storage in the three compartment sink room. **Warning** Not observed and/or Not verified and/or Not Set Up
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Pork 85. Pork snouts 83 both these items were left in the prep room to cool at room temperature. The following corrective action was taken the pork and snouts were packaged and placed into the reach in freezer. Recommend the following form be reviewed by the staff IMPROPER COOLING IS A MAJOR CAUSE OF FOODBORNE ILLNESS DBPR Form HR 5030-061 which is available on line @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Warning** Not observed and/or Not verified and/or Not Set Up
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08/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef bones 81 after thawing this item was left in the prep sink. The following corrective action was taken started the cooking process **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Zero ppm at the three compartment sink. The following corrective action was taken added chlorine 100 ppm **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook in the kitchen **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. The food prep employee handled raw pork and cooked pork without removing soiled gloves and washing hands. The following corrective action was taken removed the soiled gloves and washed hands **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control at about 10 am see stop sale: Lettuce 71. Bean sprouts 70. Noodles 70. 67. 70. **Repeat Violation** **Warning**
- High Priority - Refrigerated potentially hazardous (time/temperature control for safety) food received at greater than 41 degrees Fahrenheit. Bean sprouts 55 in the reach in cooler. This product had been delivered earlier today. See stop sale **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See (03F) for items left in the prep room since about 10 am. See (03a) receipt of bean sprouts at temperatures exceeding 55 degrees. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. The server washed his hands at th three compartment sink is due to the hand sink being used as storage in the three compartment sink room. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. The hand sink in the three compartment sink room was being used to store pots and pans.cat removed the pans **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Pork 85. Pork snouts 83 both these items were left in the prep room to cool at room temperature. The following corrective action was taken the pork and snouts were packaged and placed into the reach in freezer. Recommend the following form be reviewed by the staff IMPROPER COOLING IS A MAJOR CAUSE OF FOODBORNE ILLNESS DBPR Form HR 5030-061 which is available on line @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Warning**
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08/19/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/15/2014 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beans sprouts 46 the two door unit in the exterior, overstocked. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Steam bun 74 at the front counter, noodles 53. 55. 59. Bean sprouts 74. Lettuce 55. Cabbage 65 all located on the cook line. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Server washed the glove on one hand, removed **Corrected On-Site** **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef noodle soups contain medium rare beef not identified on the menu **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed the form to the operator. **Warning**
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4/14/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in dry storage area. Bag of onions stored on floor.
- Basic - Clean cups/glasses not properly air dried - wet nesting. **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Lettuce inside reach-cooler outside not covered.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Located by 3 compartment sink.
- Basic - Working containers of food removed from original container not identified by common name. Salt and sugar bins. **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quat "0" ppm. Operator added more sanitizer tablets to increase concentration of sanitizer, 200ppm. **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Sanitizer bottle stored with dry goods near ice machine. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Medicine bottle stored in reach-in cooler outside next to food for restaurant.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Rice noodles made today at 10am left inside covered plastic bin.
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11/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler in/at cook line
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 84 degrees
- High Priority - Food prepared in a private home. See stop sale. Bean and rice; yellow bean balls in cups
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork 44. Poultry 45 and fish 47 in the reach in cooler in/at cook line, fish moved to the reach in freezer. Noodles 66 in a bucket on the cook line, ice melted.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over vegetables, raw chicken over ribs **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. For foods placed on the display case at the front counter. Provided state form **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food being cooled in an ice bath and the ice has all melted. For soup in the prep area **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Bamboo 87 in small bucket on the cook line, moved to the reach in freezer
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4/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/15/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk in the home style reach in cooler (outside)
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice in bsmall cups in the display reach in cooler at the front counter
- Critical - Violation: 03D-06-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. beef 84, 84 f degrees in two bowls by the three compartment sink
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 53B-08-1 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.
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9/25/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The home style reach in cooler outside is in op do not use unit for the safe storage of temperature controlled foods until certain it is capable of maintaining temps of 41 f degrees or below
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. beef 84, 84 f degrees in two bowls by the three compartment sink
- Critical - Handwash sink not accessible for employee use at all times. hand sink in the three compartment sink is completely blocked in by a large table additionally it is being used as storage.
- No copy of latest inspection report.
- 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.
- Nonfood-contact equipment not designed and constructed in a durable manner. A splash guard is missing on the right side of the hand sink on the cookline
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees multi-tasking cleaning floor, etc and then handling food containers and failing to wash hands to break the contamination cycle
- Critical - Observed food stored on floor. onions outside area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 74 f degrees left out in the dish room
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk 46, cheese 50 f degrees in the home style reach in cooler (outside)
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk in the home style reach in cooler (outside)
- Critical - Observed raw sewage on ground of establishment. grease trap overflowed in entire cookline
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor, in the dish room.For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice in bsmall cups in the display reach in cooler at the front counter
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. employee not removing soiled gloves as needed and then washing hands
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9/24/2012 | Routine - Food | Emergency order recommended |
- Faucet/handle missing at plumbing fixture. to the combo three compartment sink used as a hand sink and prep sink
- Critical - Manager lacking proof of Food Manager Certification.
- 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.
- Plumbing improperly installed. Hand sink in back room by the three compartment sink does not have its own faucet.
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11/9/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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