- Basic - Observed: Case/container/bag of food stored on floor in walk-in cooler/freezer. Many boxes containing meat on ground. No room to enter freezer. **Warning** Priority: Basic
|
11/13/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Observed: Case/container/bag of food stored on floor in walk-in cooler/freezer. Many boxes containing meat on ground. No room to enter freezer. **Warning** Priority: Basic
- Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple cups throughout kitchen on shelves above prep stations. **Warning** Priority: Basic
- Basic - Observed: Equipment or utensils not designed or constructed in a durable manner. Stainless steel scrubbers at wok stations. **Warning** Reference: 4-201.11 FC: Equipment and Utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Priority: Basic
- Basic - Observed: In-use wet wiping cloth/towel used under cutting board. Under large cutting block. **Warning** Priority: Basic
- Intermediate - Observed: No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Added outside prep area with prep sink and prep tables. **Warning** Priority: Intermediate Prep being doing outside washing pork.
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut bok choy (cut leafy greens) 44°. Rehydrated noodles 62°. Beef 48°. Chicken 46°.
- Basic - Observed: Single-service articles stored outside. Styrofoam cups and Togo boxes outside. **Warning** Priority: Basic
- Intermediate - Observed: Walk-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. Center cooler foods at 44° and above. Priority: Intermediate
- Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. On prep table. . **Warning** Priority: Basic
|
08/25/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Intermediate - Observed: Accumulation of encrusted food debris on/around mixer head. On underside. **Warning** Priority: Intermediate
- Basic - Observed: Case/container/bag of food stored on floor in walk-in cooler/freezer. Multiple items in many boxes directly on floor of walk-in freezer. Beef and other meats in cases. No room to enter walk-in freezer. **Warning** Priority: Basic
- Basic - Observed: Cloth used as a food-contact surface. Covering noodles near sous station and on beans in walk-in cooler. **Warning** Priority: Basic
- Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple cups throughout kitchen on shelves above prep stations. **Warning** Priority: Basic
- Basic - Observed: Equipment or utensils not designed or constructed in a durable manner. Stainless steel scrubbers at wok stations. **Warning** Reference: 4-201.11 FC: Equipment and Utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Priority: Basic
- Basic - Observed: In-use wet wiping cloth/towel used under cutting board. Under large cutting block. **Warning** Priority: Basic
- High Priority - Observed: Live, small flying insects in food preparation area. 10 flies observed in outside food prep area. **Warning** Priority: High Priority
- Intermediate - Observed: No color/concentration comparison chart available for chemical test kit used to check sanitizer. For chlorine. **Warning** Priority: Intermediate
- Intermediate - Observed: No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Added outside prep area with prep sink and prep tables. **Warning** Priority: Intermediate
- Intermediate - Observed: 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. **Warning** Priority: Intermediate
- Basic - Observed: Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Sweet and sour chicken in walk-in cooler in large smiley face bags. **Warning** Reference: 4-101.11 FC: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: (A) Safe; (B) Durable, corrosion-resistant, and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated warewashing; (D) Finished to have a smooth, easily cleanable surface; and (E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Priority: Basic
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg 47°. Squid 48°. Tofu 47°
- Basic - Observed: Single-service articles stored outside. 8 boxes of assorted single service items including Togo boxes and containers stored in fenced area. **Warning** Priority: Basic
- Intermediate - Observed: Walk-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. Center cooler foods at 47°. Priority: Intermediate
- Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. On rail of wok area. On shelf of walk-in cooler. **Warning** Priority: Basic
|
6/23/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- High Priority - Observed: Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shell egg ambient 54°. Eggs 54°. Fish. 58°. Items in Walk-in coolers.
|
6/19/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Intermediate - Observed: Accumulation of encrusted food debris on/around mixer head. On underside. **Warning** Priority: Intermediate
- Basic - Observed: Bowl or other container with no handle used to dispense food. In dried garlic. Removed and replaced with scoop. **Corrected On-Site** **Warning** Priority: Basic
- Basic - Observed: Case/container/bag of food stored on floor in walk-in cooler/freezer. Multiple items in many boxes directly on floor of walk-in freezer. Beef and other meats in cases. No room to enter walk-in freezer. **Warning** Priority: Basic
- Basic - Observed: Cloth used as a food-contact surface. Covering noodles near sous station and on beans in walk-in cooler. **Warning** Priority: Basic
- Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple cups throughout kitchen on shelves above prep stations. **Warning** Priority: Basic
- Basic - Observed: Employee personal food not properly identified and segregated from food to be served to the public. In small glass reach-in cooler salad for employees above sauce cups to be served to customers. Moved salad. **Corrected On-Site** **Warning** Priority: Basic
- Intermediate - Observed: Employee washed hands in a sink other than an approved handwash sink. Male employee wearing brown shirt washed hands in overflow water that surrounds woks closest to walk-in cooler. **Warning** Priority: Intermediate
- Basic - Observed: Equipment or utensils not designed or constructed in a durable manner. Stainless steel scrubbers at wok stations. **Warning** Reference: 4-201.11 FC: Equipment and Utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Priority: Basic
- Basic - Observed: Food being prepared outside. Broccoli one flat. **Warning** Reference: 3-305.14 and 6-202.16 FC: 3-305.14 During preparation, unpackaged food shall be protected from environmental sources of contamination. 6-602.16 Perimeter walls and roofs of a food establishment shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals. Priority: Basic
- Intermediate - Observed: Handwash sink not accessible for employee use at all times. Towel being rinsed in hand wash sink by sous make table. Purple container at server hand wash sink. **Warning** Priority: Intermediate
- Basic - Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 89° water. **Warning** Priority: Basic
- Basic - Observed: In-use wet wiping cloth/towel used under cutting board. Under large cutting block. **Warning** Priority: Basic
- High Priority - Observed: Live, small flying insects in food preparation area. 10 flies observed in outside food prep area. **Warning** Priority: High Priority
- Intermediate - Observed: No color/concentration comparison chart available for chemical test kit used to check sanitizer. For chlorine. **Warning** Priority: Intermediate
- Basic - Observed: No copy of latest inspection report available. **Warning** Priority: Basic
- Intermediate - Observed: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Sarah not at location. Ten employees working. **Warning** Priority: Intermediate
- Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Between cook line and walk-in cooler. **Warning** Priority: Intermediate
- Intermediate - Observed: No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Added outside prep area with prep sink and prep tables. **Warning** Priority: Intermediate
- Intermediate - Observed: 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. **Warning** Priority: Intermediate
- Intermediate - Observed: No soap provided at handwash sink. Between cook line and walk-in cooler. **Warning** Priority: Intermediate
- Basic - Observed: Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Sweet and sour chicken in walk-in cooler in large smiley face bags. **Warning** Reference: 4-101.11 FC: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: (A) Safe; (B) Durable, corrosion-resistant, and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated warewashing; (D) Finished to have a smooth, easily cleanable surface; and (E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Priority: Basic
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg 89°, duck 64° at cook line. In wic squid 54°, shrimp 54°. Chicken bullion in water at cook line 89°. (If bullion spills into water it becomes a time temperature control for safety food.) **Admin Complaint** **Repeat Violation** Reference: 3-501.16(A)(2) FC: (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified under Paragraph (B) and in Paragraph (C) of this section, potentially hazardous food (time/temperature control for safety food) shall be maintained: (2) At 41 degrees Fahrenheit or less. Priority: High Priority
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Items in walk-in cooler see stop sale form. **Warning** Priority: High Priority
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. Bok choy, sprouts and rehydrated noodles placed in cooler after 3pm when started at 11am. **Warning** Priority: High Priority
- High Priority - Observed: 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. See stop sale. Bok Choy, Sprouts, rehydrated noodles, and cut lettuce mix at line make table for sous chef. **Warning** Priority: High Priority
- High Priority - Observed: Raw animal food stored over ready-to-eat food. Raw fish in box sitting on cans of milk on bottom shelf in left walk-in cooler. **Warning** Priority: High Priority
- Basic - Observed: Single-service articles stored outside. 8 boxes of assorted single service items including Togo boxes and containers stored in fenced area. **Warning** Priority: Basic
- Basic - Observed: Stored food not covered in walk-in cooler. Cut beef and washed vegetables in center walk-in cooler. **Warning** Priority: Basic
- Basic - Observed: Uncovered food stored near sink exposed to splash. Items on shelf to right of hand wash sink that are uncovered (assorted vegetables) **Repeat Violation** **Warning** Priority: Basic
- Intermediate - Observed: Walk-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. Walk-in cooler far left ambient 60° at fan. Center walk-in cooler 54° ambient at fan. **Warning** Priority: Intermediate
- Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. On rail of wok area. On shelf of walk-in cooler. **Warning** Priority: Basic
- Basic - Observed: Working containers of food removed from original container not identified by common name. Large bins of powdered products. **Warning** Priority: Basic
|
6/19/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Observed: Cloth used as a food-contact surface. Towel placed on top of sweet and sour chicken by fryer. **Warning** Priority: Basic
- Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Styrofoam cup on top of make table. **Warning** Priority: Basic
- Intermediate - Observed: No color/concentration comparison chart available for chemical test kit used to check sanitizer. Chlorine. **Warning** Priority: Intermediate
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork 44°. Ribs 44°. Chicken 44°. Chicken 44°. Items in Walk-in coolers.
- Basic - Observed: Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Calamari in bucket near dish machine. **Warning** Priority: Basic
- High Priority - Observed: Raw animal food stored over ready-to-eat food in walk-in cooler. Raw fish over cut cabbage in walk-in cooler on shelf. **Warning** Priority: High Priority
- High Priority - Observed: Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw fish in tubs on shelf. **Warning** Priority: High Priority
- Basic - Observed: Thawed portions of ready-to-eat, potentially hazardous (time/temperature control for safety) food rose above 41 degrees Fahrenheit while being thawed under running water. Duck 91° in prep sink. **Warning** Priority: Basic
- Basic - Observed: Uncovered food stored near sink exposed to splash. Four sixth sized pans with sauces on top of prep table underneath paper towels. Items on shelf to right of hand wash sink that are uncovered (assorted vegetables) **Warning** Priority: Basic
- Basic - Observed: Working containers of food removed from original container not identified by common name. Large containers of powdered products not identified. Possibly flour. **Warning** Priority: Basic
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4/8/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- No Violations Were Observed
|
4/7/2014 | Food-Licensing Inspection | Admin. Complaint Callback Not Complied |
- Basic - Observed: Bowl or other container with no handle used to dispense food. In dry rice container. **Warning** Priority: Basic
- Basic - Observed: Carbon dioxide/helium tanks not adequately secured. Three tanks by soda rack. **Warning** Priority: Basic
- Basic - Observed: Cloth used as a food-contact surface. Towel placed on top of sweet and sour chicken by fryer. **Warning** Priority: Basic
- Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Styrofoam cup on top of make table. **Warning** Priority: Basic
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator has not passed a licensing inspection in order to obtain a license, but had already begun operation. **Warning** Priority: High Priority
- Basic - Observed: Food stored on floor. Broccoli in tub next to make table. **Warning** Priority: Basic
- Intermediate - Observed: No color/concentration comparison chart available for chemical test kit used to check sanitizer. Chlorine. **Warning** Priority: Intermediate
- Intermediate - Observed: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Sara off for day and no other CFM for restaurant. **Warning** Priority: Intermediate
- Basic - Observed: Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Sweet and sour chicken in smiley face bags in walk-in cooler. **Warning** Priority: Basic
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork 44°. Ribs 45°. Raw shrimp and pork 45°. Fish 45°. Scallops 46°. All items in walk-in coolers. **Admin Complaint** **Repeat Violation** Priority: High Priority
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Chicken, beef, re-hydrated noodles (4 tubs), sweet and sour chicken, dumplings, sprouts, cut lettuce. **Warning** Priority: High Priority
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour. See stop sale. Chicken, beef, rehydrated noodles (4 tubs), sweet and sour chicken, dumplings, sprouts, cut lettuce. All items had been brought out at 10:45 according to female employee. Still on site at 3pm. **Warning** Priority: High Priority
- High Priority - Observed: 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. See stop sale. Chicken, beef, rehydrated noodles (4 tubs), sweet and sour chicken, dumplings, sprouts, cut lettuce.. **Warning** Priority: High Priority
- Intermediate - Observed: Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Duck 85° at 2:30. Cooked at 1:30 according to operator. Left at room temperature above thaw sink. **Warning** Priority: Intermediate
- Basic - Observed: Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Calamari in bucket near dish machine. **Warning** Priority: Basic
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. In hot box Duck 80°. Ribs 87°. Items moved to walk-in freezer. **Warning** Priority: High Priority
- High Priority - Observed: Raw animal food stored over ready-to-eat food in walk-in cooler. Raw fish over cut cabbage in walk-in cooler on shelf. **Warning** Priority: High Priority
- High Priority - Observed: Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw fish in tubs on shelf. **Warning** Priority: High Priority
- Basic - Observed: Thawed portions of ready-to-eat, potentially hazardous (time/temperature control for safety) food rose above 41 degrees Fahrenheit while being thawed under running water. Duck 91° in prep sink. **Warning** Priority: Basic
- Basic - Observed: Uncovered food stored near sink exposed to splash. Four sixth sized pans with sauces on top of prep table underneath paper towels. Items on shelf to right of hand wash sink that are uncovered (assorted vegetables) **Warning** Priority: Basic
- Intermediate - Observed: Walk-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. Air temperatures of walk-in cooler at fan 48° and 46° from left to right units. **Warning** Priority: Intermediate
- Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. On counter across from small make table. **Warning** Priority: Basic
- Basic - Observed: Working containers of food removed from original container not identified by common name. Large containers of powdered products not identified. Possibly flour. **Warning** Priority: Basic
|
4/7/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. In dry rice container. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. Three tanks by soda rack. **Warning**
- Basic - Cloth used as a food-contact surface. Towel placed on top of sweet and sour chicken by fryer. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Styrofoam cup on top of make table. **Warning**
- Basic - Food stored on floor. Broccoli in tub next to make table. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Sweet and sour chicken in smiley face bags in walk-in cooler. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Calamari in bucket near dish machine. **Warning**
- Basic - Thawed portions of ready-to-eat, potentially hazardous (time/temperature control for safety) food rose above 41 degrees Fahrenheit while being thawed under running water. Duck 91° in prep sink. **Warning**
- Basic - Uncovered food stored near sink exposed to splash. Four sixth sized pans with sauces on top of prep table underneath paper towels. Items on shelf to right of hand wash sink that are uncovered (assorted vegetables) **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter across from small make table. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Large containers of powdered products not identified. Possibly flour. **Warning**
- High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator has not passed a licensing inspection in order to obtain a license, but had already begun operation. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork 44°. Ribs 45°. Raw shrimp and pork 45°. Fish 45°. Scallops 46°. All items in walk-in coolers. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Chicken, beef, rehydrated noodles (4 tubs), sweet and sour chicken, dumplings, sprouts, cut lettuce. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour. See stop sale. Chicken, beef, rehydrated noodles (4 tubs), sweet and sour chicken, dumplings, sprouts, cut lettuce. All items had been brought out at 10:45 according to female employee. Still on site at 3pm. **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. See stop sale. Chicken, beef, rehydrated noodles (4 tubs), sweet and sour chicken, dumplings, sprouts, cut lettuce.. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. In hot box Duck 80°. Ribs 87°. Items moved to walk-in freezer. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw fish over cut cabbage in walk-in cooler on shelf. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw fish in tubs on shelf. **Warning**
- Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Chlorine. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Sara off for day and no other CFM for restaurant. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Duck 85° at 2:30. Cooked at 1:30 according to operator. Left at room temperature above thaw sink. **Warning**
- Intermediate - Walk-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. Air temperatures of walk-in cooler at fan 48° and 46° from left to right units. **Warning**
|
4/7/2014 | Food-Licensing Inspection | Administrative complaint recommended |
- Basic - Observed: Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of meats in walk-in freezer.
- Basic - Observed: Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates by dish machine.
- Basic - Observed: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelves above food preparation and on top of dish machine.
- Basic - Observed: Basic - Equipment or utensils not designed or constructed in a durable manner. Stainless steel scrubbers used to clean woks. They are not durable and can retain food particles.
- Basic - Observed: Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 78° standing water.
- Basic - Observed: Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp in prep sink.
- Basic - Observed: Basic - Raw animal food stored above unwashed produce. Raw pork ribs above garlic and vegetables in walk-in cooler.
- Basic - Observed: Basic - Stored food not covered. Multiple bulk foods directly next to handsink in prep area.
- High Priority - Observed: High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. At dish machine handled dirty dishes and clean dishes without hand wash.
- Intermediate - Observed: Intermediate - Cold holding equipment incapable of 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. All foods in walk-in cooler temped at 44°F. No ambient thermometer in unit.
- Intermediate - Observed: Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Chlorine strips without indicator at dish machine.
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1/15/2014 | Food-Licensing Inspection | Call Back - Admin. complaint recommended |
- Basic - Observed: Basic - Bowl or other container with no handle used to dispense food. In rice.
- Basic - Observed: Basic - Case/container/bag of food stored on floor in kitchen. Soy sauce. Oil jugs.
- Basic - Observed: Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Canned goods in left hand walk-in cooler. Multiple items.
- Basic - Observed: Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates by dish machine.
- Basic - Observed: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelves above food preparation.
- Basic - Observed: Basic - Equipment or utensils not designed or constructed in a durable manner. Stainless steel scrubbers used to clean woks. They are not durable and can retain food particles.
- Basic - Observed: Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 78 water.
- Basic - Observed: Basic - No waste receptacle installed at hand wash sink in kitchen provided with disposable towels. Front hand wash sink.
- Basic - Observed: Basic - Potentially hazardous (time/temperature control for safety) food thawed under water that was barely running/dripping. Fish in prep sink across from oven. Water at a slow trickle.
- Basic - Observed: Basic - Raw animal food stored above unwashed produce. Raw chicken over onions in left walk-in cooler.
- Basic - Observed: Basic - Reuse of single-use number 10 cans. Soy sauce cans used for chopped garlic and eggs by wok area.
- Basic - Observed: Basic - Stored food not covered in walk-in cooler. Multiple items in front walk-in cooler.
- Basic - Observed: Basic - Thawed portions of ready-to-eat, potentially hazardous (time/temperature control for safety) food rose above 41 degrees Fahrenheit while being thawed under running water. Tripe 54. Not covered by water.
- High Priority - Observed: High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. At dish machine handled dirty dishes and clean dishes without hand wash.
- High Priority - Observed: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 80. Chicken 65, 68. Cooked Garlic 66. Noodles 64. Tempeh 67. On cart. Squid 64. Wontons 68. Chicken 64. Sprouts 64 on kitchen on shelves. Cooked mushrooms 54. Fish 54. In left walk-in cooler. Chicken 45, beef 45, shrimp 45. In center walk-in cooler. **Warning** on follow up. Cooked potatoes in oil 74°. Tripe 3 bags at 55°. Duck 7 at 56°. Walk-in cooler 49°. Egg in walk-in cooler 50°. Cooked potato 51°. Batter 51°. Pork 49°. Cooked garlic in oil 51°. Noodles 52°. Cooked duck 52°. Cooked rice 51°. Shrimp 49°. Left walkin cooler. Center walk-in cooler air 45°. Pork 46°. Shrimp 47°. Bamboo shoots 44°. Cooked rice 44°.
- High Priority - Observed: High Priority - Raw animal food not separated from ready-to-eat food during preparation. Cilantro set directly on top of raw chicken on preparation table. Both being prepped by different employees at same time.
- Intermediate - Observed: Intermediate - Cold holding equipment incapable of 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. Left walk-in cooler air temperature at fan 54. Center walk-in cooler air temperature at fan 45.
- Intermediate - Observed: Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. No date marking observed.
- Intermediate - Observed: Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. More product in kitchen than will fit in refrigeration units.
- Intermediate - Observed: Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Chlorine strips without indicator at dish machine.
- Intermediate - Observed: Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Floor plan does not correspond to previous owners plan.
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11/7/2013 | Food-Licensing Inspection | Call Back - Admin. complaint recommended |
- Basic - Observed: Bowl or other container with no handle used to dispense food. In rice. Priority: Basic
- Basic - Observed: Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Souffl cups at front server area. Priority: Basic
- Basic - Observed: Case/container/bag of food stored on floor in kitchen. Soy sauce. Oil jugs. Priority: Basic
- Basic - Observed: Case/container/bag of food stored on floor in walk-in cooler/freezer. Canned goods in left hand walk-in cooler. Multiple items. Priority: Basic
- Basic - Observed: Ceiling tile missing. Above oven. Priority: Basic
- Basic - Observed: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates by dish machine. Priority: Basic
- Basic - Observed: Cloth used as a food-contact surface. On noodles in white tub on cart. Priority: Basic
- Intermediate - Observed: Cold holding equipment incapable of 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. Left walk-in cooler air temperature at fan 54°. Center walk-in cooler air temperature at fan 45°. Priority: Intermediate
- Intermediate - Observed: Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. No date marking observed. Priority: Intermediate
- High Priority - Observed: Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. At dish machine handled dirty dishes and clean dishes without hand wash. Priority: High Priority
- Basic - Observed: 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. Multiple drinks without lids. Priority: Basic
- Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelves above food preparation. Priority: Basic
- High Priority - Observed: Employee washed hands with no soap. No soap available at any of the hand wash sink. Priority: High Priority
- Basic - Observed: Employee with no hair restraint while engaging in food preparation. Few cooks. Priority: Basic
- Basic - Observed: Equipment or utensils not designed or constructed in a durable manner. Stainless steel scrubbers used to clean woks. They are not durable and can retain food particles. Priority: Basic
- Basic - Observed: Evidence of employee smoking in restaurant. Multiple cigarette found in bucket on cook line. Priority: Basic
- Intermediate - Observed: Handwash sink not accessible for employee use at all times. At front server area setup cabinets in a manner that does not allow access to hand wash sink. Priority: Intermediate
- Basic - Observed: Ice scoop handle in contact with ice. In ice machine in kitchen. Priority: Basic
- Basic - Observed: In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. In contact with flour. Priority: Basic
- Basic - Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 78° water. Priority: Basic
- Intermediate - Observed: Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. More product in kitchen than will fit in refrigeration units. Priority: Intermediate
- Intermediate - Observed: No color/concentration comparison chart available for chemical test kit used to check sanitizer. Chlorine strips without indicator at dish machine. Priority: Intermediate
- Basic - Observed: No handwashing sign provided at a hand sink used by food employees. Front hand wash sink. Priority: Basic
- Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Multiple hand wash sinks. Added paper towels. **Corrected On-Site** Priority: Intermediate
- Intermediate - Observed: No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Floor plan does not correspond to previous owners plan. Priority: Intermediate
- Intermediate - Observed: No soap provided at handwash sink. None seen at any hand wash sink. Priority: Intermediate
- Basic - Observed: No waste receptacle installed at handwash sink in kitchen provided with disposable towels. Front hand wash sink. Priority: Basic
- Basic - Observed: Packaged food has no English labeling. Powdered products throughout kitchen with no English writing. Seasonings, flour, breadding, etc. Priority: Basic
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 80°. Chicken 65°, 68°. Cooked Garlic 66°. Noodles 64°. Tempeh 67°. On cart. Squid 64°. Wontons 68°. Chicken 64°. Sprouts 64° on kitchen on shelves. Cooked mushrooms 54°. Fish 54°. In left walk-in cooler. Chicken 45°, beef 45°, shrimp 45°. In center walk-in cooler. **Warning** Priority: High Priority
- Basic - Observed: Potentially hazardous (time/temperature control for safety) food thawed under water that was barely running/dripping. Fish in prep sink across from oven. Water at a slow trickle. Priority: Basic
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pork ribs in steam table 89°. Priority: High Priorit
- High Priority - Observed: Raw animal food not separated from ready-to-eat food during preparation. Cilantro set directly on top of raw chicken on preparation table. Both being prepped by different employees at same time. Priority: High Priority
- Basic - Observed: Raw animal food stored above unwashed produce. Raw chicken over onions in left walk-in cooler. Priority: Basic
- High Priority - Observed: Raw animal food stored over ready-to-eat food. Raw pork in make table over cooked beef. Priority: High Priority
- Basic - Observed: Reuse of single-service articles. Cut jug in walk-in cooler used to store food. Cooked brown dough balls. Priority: Basic
- Basic - Observed: Reuse of single-use number 10 cans. Soy sauce cans used for chopped garlic and eggs by wok area. Priority: Basic
- Basic - Observed: Single-service items stored on floor in wait station. Styrofoam cups sleeves at front server area. Priority: Basic
- Basic - Observed: Stored food not covered in walk-in cooler. Multiple items in front walk-in cooler. Priority: Basic
- Basic - Observed: Thawed portions of ready-to-eat, potentially hazardous (time/temperature control for safety) food rose above 41 degrees Fahrenheit while being thawed under running water. Tripe 54°. Not covered by water. Priority: Basic
- Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. Priority: Basic
- Basic - Observed: Working containers of food removed from original container not identified by common name. Clear bottle with red writing indicating the manufacture of the bottle. Water Priority: Basic
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11/5/2013 | Food-Licensing Inspection | Warning Issued |
Restaurant representatives - add corrected or new information about Yummy House Gainesville, 7605 W Newberry Rd, Gainesville, FL »