- Basic - Nonfood-grade bags used in direct contact with food. **Warning**
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08/26/2014 | Routine - Food | Call Back - Complied |
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.non handled scoop used in sugar at storage bin **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.rice spoon at makeline **Corrected On-Site** **Warning**
- Basic - Nonfood-grade bags used in direct contact with food. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.observed large pan of raw meat thawing in standing water at 3 bay sink **Warning**
- Basic - Single-service articles improperly stored.observed open roll of aluminum foil stored under cooler drainline at back prep afea **Warning**
- Basic - Stored food not covered in walk-in freezer.observed frozen slabs of raw meat not covered in walkin cooler **Warning**
- Basic - Uncovered food stored near sink exposed to splash.large open container of rice stored beside prep sink in splash zone **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.butter held at room temp on cookline see stop sale **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.observed container of bok choy on counter at 80°F see stop sale **Warning**
- 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. Garlic chopped onsite and added to oil held at room temp at cookline, see stop sale also heated sauce with onions added and other sauces on cookline held at room temp. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.observed egg rolls stored on counter at fryer at 68°F see stop sale **Warning**
- High Priority - Raw animal food stored over cooked food.observed pans of plastic wrapped containers of chicken over open 5 gal buckets of cooked sauces on walkin cooler **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw chicken with container of cooked chicken on top on reachin cooler at cookline. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged.observed raw meats uncovered and on open shelving over cooked meats on outside walkin freezer **Warning**
- High Priority - Toxic substance/chemical stored by or with food.observed pack of cigarettes stored inside lidded container with open spice bags also inside container with cigarettes **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.observed black crusty debris within the soda nozzles at front **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times.handsink at end of cookline and beside prep sink blocked by garbage can . At inspection , no handsink available. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Empty personal size food container and spoon in handsink at front counter, empty lage food container stored in handsink at 3 bay sink, **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink.at back prep/ mop sink area hot water turned off **Warning**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Easily removable at interior of ice chute at soda machine **Warning**
- Intermediate - Records/documents for required employee training do not contain all of the required information.nothing on cards except employee name, no dates no manager signature **Warning**
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4/14/2014 | Routine - Food | Warning Issued |
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Not using 3 bay for washing dishes, one compartment prep sink used to rinse utensils no soap or sanitization used. **Warning**at callback no dish washing taking place pic states that they wash then sanitize then rinse the dishes, no sanitizer strips available
- Basic - Rice storage bin located beside mop sink exposed to splashstored near sink exposed to splash. Open bag of corn starch stored beside handsink at 3 bay **Warning**observed open container of salt and msg at mop sink, observed splash and soiled outer surface of storage container and lids not on fully.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed pic remove soiled scoop and food utensil from handsink and rinse in vegetable prep sink in water only then put into service, operator states this is the procedure for washing soiled dishes, explained 3 bay set up procedure nd sanitizer use **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.soup held on counter found at 123F operators procedure is to hold food out of temp on counter and heat for service. Unapproved method , soup must be served or discarded by 3:00pm. Foods must be held at 135F or hotter or 41F or colder. **Warning**at callback observed soups cooked at 1 pm held on counter egg drop soup at 120°F, beef broth soup at 80°F
- High Priority - Pots or other cooking equipment not being sanitized. No dishware sanitization taking place in establishment **Warning**no dish washing taking place but pic relates incorrect procedure wash,sanitize then rinse
- High Priority - Raw animal food stored over cooked food. Observed sheet pan of raw frozen chicken breasts uncovered and sitting on top of open pan of cooked breaded chicken in freezer **Warning**at callback observed cooked food in seran wrapped bowl under bins of raw chicken in walkin cooler wire open shelving
- Intermediate - Handwash sink not accessible for employee use at all times. Bottles of cleaners stored on handsink at dishwash area, cleaner, utensil and scoop stored in handsink and mop bucket blocking at mop sink area handsink., bottles of cleaners stored on front counter handsink chairs and brooms blocking at front counter handsink. No sink available for use **Warning**at callback observed chair blocking handsink at front counter, also cooking fork stored on handsink at back prep sink area.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. **Warning**no hot water on at back handsink mop sink area
- 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. **Warning**at callback no employee training proof available.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Unaware of hot and cold hold requirements, unaware of proper sanitization requirements **Warning**
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12/20/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris in three-compartment sink.raw meat debris on on around 3 bay **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Not using 3 bay for washing dishes, one compartment prep sink used to rinse utensils no soap or sanitization used. **Warning**
- Basic - Food stored on floor.open containers 2 five gal buckets of sauce cooked and cooling on floor **Warning**
- Basic - Rice storage bin located beside mop sink exposed to splashstored near sink exposed to splash. Open bag of corn starch stored beside handsink at 3 bay **Warning**
- Basic - Stored food not covered in walk-in cooler. Cooked foods cooling in strainer baskets coming in contact with shelving in walkin cooler **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed pic remove soiled scoop and food utensil from handsink and rinse in vegetable prep sink in water only then put into service, operator states this is the procedure for washing soiled dishes, explained 3 bay set up procedure nd sanitizer use **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.soup held on counter found at 123°F operators procedure is to hold food out of temp on counter and heat for service. Unapproved method , soup must be served or discarded by 3:00pm. Foods must be held at 135°F or hotter or 41°F or colder. **Warning**
- High Priority - Pots or other cooking equipment not being sanitized. No dishware sanitization taking place in establishment **Warning**
- High Priority - Raw animal food stored over cooked food. Observed sheet pan of raw frozen chicken breasts uncovered and sitting on top of open pan of cooked breaded chicken in freezer **Warning**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.observed raw shell eggs stored at room temp on cookline **Warning**
- High Priority - Toxic substance/chemical stored by or with food.roach spray and wD 40 spray bottles stored. Beside and touching 20 lb paper bags of corn starch at back door under table **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Bottles of cleaners stored on handsink at dishwash area, cleaner, utensil and scoop stored in handsink and mop bucket blocking at mop sink area handsink., bottles of cleaners stored on front counter handsink chairs and brooms blocking at front counter handsink. No sink available for use **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at dishwash area at front counter area **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. **Warning**
- Intermediate - Person in charge fails to exhibit active managerial control. Not sanitizing any equipment, not properly washing equipment, not hot holding soups. Not maintaining handsinks for utilization as per Florida food code **Warning**
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Unaware of hot and cold hold requirements, unaware of proper sanitization requirements **Warning**
- Intermediate - Soil residue in food storage containers.rice container at mopsink **Warning**
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10/23/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/18/2013 | Routine - Food | Call Back - Complied |
- Basic - unwashed produce. Stored over washed and cut produce in walkin cooler. **Corrected On-Site**
- Basic - Food stored in a location that is exposed to splash/dust.containers of food stored beside handsink, flour ,sugar bins in splash zone. No splash gaurd
- Basic - Food stored in a room/shed that is not fully enclosed. Bags of rice and an Open bag of panko mix stored in added non Plan review approved enclosed porch door is small gauge wire only, not sized for insects per code.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Observed open container of plastic ware with handles not facing same direction, and not protected from above contamination at front counter.
- Basic - Working containers of food removed from original container not identified by common name.bulk container of sugar and flours not labelled
- Fuel-burning, hot water heater not vented to outside, observed porch added to back of building and vent from gas hot water heater venting into enclosed porch.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed strong smell of moth balls owner says they are in ceiling.
- High Priority - Raw animal food not properly separated from ready-to-eat food.observed pan of cooked food sitting on top of containervof raw meat in walkin coolerraw shell eggs over open can of ready to eat food in walkin cooler
- High Priority - Toxic substance/chemical stored by or with food. Gallon degreaser bottles stored over open panko at porch.
- Intermediate - Handwash sink used for purposes other than handwashing. At 3 bay observed pot in handsink, at back prep/ mopsink observed ladle in handsink.
- Intermediate - Hot water not provided/shut off at employee handwash sink. At mopsink area handsink, shut off at valve. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at front counter handsink and at 3 bay handsink, no paper towels, at bathroom in use paper towels stored on back of toilet
- 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. Added enclosed porch to exterior of building , gas hot water heater venting into enclosed space, no Plan review submitted
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6/28/2013 | Routine - Food | Warning Issued |
- Intermediate - Handwash sink used for purposes other than handwashing. Dirty wipe cloths stored on handsink at front counter.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- 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.
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4/15/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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