- Basic - Bowl or other container with no handle used to dispense food. Walk in cooler in chicken and multiple items **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silver pot
- 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. Cooks line
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Jelly fish
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Floor soiled/has accumulation of debris. Under three compartment sink
- Basic - Gaskets with slimy/mold-like build-up. Reach in freezer
- Basic - Grease accumulated under cooking equipment.cooks line, fryers
- Basic - No handwashing sign provided at a hand sink used by food employees. Cooks line
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In walk in cooler **Repeat Violation**
- Basic - Plastic jug cut in half and reused as scoop.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Jelly fish **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooks line
- Basic - Reach-in freezer gasket torn/in disrepair. **Repeat Violation**
- Basic - Reuse of single-use number 10 cans.
- Basic - Soiled reach-in cooler gaskets. Next to fryers
- Basic - Stored food not covered in chest freezer. Chicken **Corrected On-Site** **Repeat Violation**
- Basic - Water leaking from faucet/faucet handle. Prep sink
- 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. Squeeze bottles
- High Priority - Employee with infected sore/cut/burn/wound on exposed portion of the arm without an impermeable cover on the wound is handling food, clean equipment or utensils, or unwrapped single-service items.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Next to Three compartment **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. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls
- Intermediate - Soil residue in food storage containers. White pepper, black pepper, bulk bins indry storage.
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6/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Pork, chicken,carrots various items **Corrected On-Site** **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Employee scooter in kitchen
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food stored in holding unit not covered. Two door upright reach in cooler
- Basic - Garbage on the ground and/or pad around dumpster. Unbagged garbage.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Mixed vegetables **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Next to register.
- Basic - Single-service articles not stored inverted or protected from contamination. Cooks line, **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Make table and throughout
- Basic - Stored food not covered in walk-in cooler. Pork, chicken, Vegetables, various items
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit.Yellow rice 129°F, rechecked 197°F, **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. bean spouts 60°F, moved to reach in cooler
- High Priority - Vacuum breaker missing at hose bibb. At mop sink
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sani chlorine exceeded 200ppm **Corrected On-Site**
- 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 at all times. Blocked by large bins, pot top. Several handwash sinks.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Lid
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Two door upright reach in cooler
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, pork, various items in walk in cooler **Repeat Violation**
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. (Ground meats in walk in cooler)
- Basic - Bowl or other container with no handle used to dispense food.(flour)
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.(floors through out kitchen)
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. (chicken and pork in walk in cooler)
- Basic - Clean utensils or equipment stored in dirty drawer or rack.(parts to meat grinder)
- Basic - Cutting board has cut marks and is no longer cleanable.(cook line cooler)
- Basic - Food stored in dry storage area not covered.(several #10 cans partially open unable to check for possible contamination )
- Basic - Food stored on floor.(chicken and pork in walk in cooler)
- Basic - Garbage can located outside has no lid or lid open/broken.
- Basic - Garbage on the ground and/or pad around dumpster.(soy sauce buckets ,oil bottle)
- Basic - Hood filter missing from automatic fire suppression/exhaust system. (Gap in hood system)
- 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. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.(non food grade drill with drywall mud blade)
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service articles not stored inverted or protected from contamination.( Take out trays on cook line)
- Basic - Single-service articles stored on a soiled surface.( single service shelf near fried rice cooker)
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.(gaskets and fan covers)
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wood food-contact surface not properly sealed. (Shelf in storage are)
- High Priority - Dented/rusted cans present. See stop sale. (1can cut corn , 2 cans bamboo shoots , 1 can water chestnuts)
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.(cooked BBQ pork in large blue non food grade bin)
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(cut cabbage 55°F, ) corrective action taken put in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.(raw beef over cooked pork ribs front reach in cooler ) **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.(raw shrimp and raw beef over celery broccoli )
- High Priority - Raw animal food stored over ready-to-eat food.(raw shrimp and raw beef over celery broccoli )
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer _ not all products commercially packaged. (Chicken , pork , seafood) **Repeat Violation**
- Intermediate - Cold water not provided/shut off at employee handwash sink.(at back door on cooks line)
- Intermediate - Handwash sink not accessible for employee use at all times.(covered by equipment) **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.(multiple sinks have toilet paper)
- Intermediate - Plastics wrap had a fly swatter laying on it . **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.(won tons in walk in cooler)
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.( all chicken, pork , beef found in cooler not date marked)
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9/3/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.(cooks line)
- Intermediate - Metal stem-type thermometer not within the intended measuring range of use.(only meat thermometer provided that does not go below 50f)
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4/18/2013 | Complaint Full | Call Back - Complied |
- Basic - Equipment in poor repair.(reach in cooler next to fryers not able to maintain temperature controlled for safety foods at 41?f or below. )
- Basic - Food storage container/container lid cracked or broken.(bulk food bins)
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.(cooks line)
- Basic - Reuse of single-use number 10 cans.(throughout)
- Basic - Soil residue build-up on nonfood-contact surface.(on back kitchen door handle)
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit.(cooked ribs, chicken, beef in reach in cooler next to fryers 49?f)
- High Priority - Dented/rusted cans present. See stop sale. (2 dented cans of gold label soy sauce and 1 dented can of water chestnuts)
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(egg rolls and dumplings at 49?f in reach in cooler next to fryers)
- High Priority - Raw animal food stored over ready-to-eat food.(raw beef over bean curd in walk in cooler, raw chicken over produce in walk in cooler)
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. (Raw chicken stored over krab sticks in double door upright reach in freezer)
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.(raw chicken wings 48?f n each in cooler next to fryers)
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.(cooks line)
- Intermediate - Metal stem-type thermometer not within the intended measuring range of use.(only meat thermometer provided that does not go below 50?f)
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4/17/2013 | Complaint Full | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times.(hand sink near 3 compartment ink blocked by dish ware)
- Critical - Hot water not provided/shut off at employee hand wash sink.(restroom)
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.( in can with bamboo shoots) **Corrected On-Site**
- Critical - Observed food stored on floor.(walk in cooler)
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.(5 gallon bucket lids in walk in cooler soiled with black debris)
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed raw animal food stored over ready-to-eat food.( raw beef and chicken stored over produce in walk in cooler)
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.(above 200 ppm of chlorine in sanitizer bucket)
- Critical - Observed the presence of insects, rodents, or other pests.(approximately 10 small ant like bugs in bulk bin of sugar)
- Critical - Observed uncovered food in holding unit/dry storage area.( walk in cooler)
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(egg rolls, coked pork)
- Critical - Stop Sale issued due to adulteration of food product.(10 pounds of sugar due to contamination from small ant like insects 1 pound of bamboo shoots discarded due to storing opened employee beverage in can with bamboo shoots)
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/19/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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