- No Violations Were Observed
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6/3/2014 | Complaint Full | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (egg rolls - 51f). Operator instructed to move item to another cooler. **Warning**
- High Priority - Raw poultry cold held at greater than 41 degrees Fahrenheit (47f). Operator instructed to move item to another cooler. **Warning**
- Intermediate - Reach-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. Unit observed at 51f. **Warning**
- Intermediate - Refrigerator 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. Unit observed at 47f. **Warning**
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6/2/2014 | Complaint Full | Call Back - Extension given, pending |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (egg rolls - 51f). Operator instructed to move item to another cooler. **Warning**
- High Priority - Raw poultry cold held at greater than 41 degrees Fahrenheit (47f). Operator instructed to move item to another cooler. **Warning**
- Intermediate - Reach-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. Unit observed at 51f. **Warning**
- Intermediate - Refrigerator 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. Unit observed at 47f. **Warning**
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5/30/2014 | Complaint Full | Call Back - Extension given, pending |
- Basic - Dead roach observed under buffet line. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - In-use tongs stored on equipment door handle between uses. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (egg rolls - 51f). Operator instructed to move item to another cooler. **Warning**
- High Priority - Raw poultry cold held at greater than 41 degrees Fahrenheit (47f). Operator instructed to move item to another cooler. **Warning**
- High Priority - Roach activity present as evidenced by one love roach under buffet line and one live roach at preparation area near entrance to kitchen. **Warning**
- Intermediate - Reach-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. Unit observed at 51f. **Warning**
- Intermediate - Refrigerator 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. Unit observed at 47f. **Warning**
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5/29/2014 | Complaint Full | Warning Issued |
- Basic - Observed hood filters improperly installed.
- Basic - Wet wiping cloth at cookline not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (flour mixture 76f). Operator instructed to ice item. **Corrected On-Site**
- Intermediate - Handwash sink used for purpose (storage) other than handwashing.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food (sushi).
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5/12/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees at back line.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above (shrimp - 125f). Operator instructed to adjust steam table. **Corrected On-Site**
- Intermediate - Water shut off at dipper well in dining area. **Corrected On-Site**
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3/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food (shrimp) stored on floor in walk-in freezer.
- Basic - Food (beans) stored on floor in rear of kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (chicken - 45f). **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit (squid - 44f). **Corrected On-Site**
- 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 (45f).
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at backline.
- Intermediate - Reach-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 (44f).
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10/17/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/15/2013 | Routine - Food | Call Back - Complied |
- 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**
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7/5/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Hood filter not properly placed. **Warning**
- High Priority - Butter cold held at greater than 41 degrees Fahrenheit (78f). **Warning**
- High Priority - Crab cold held at greater than 41 degrees Fahrenheit (49f). **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit (44f). **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food (chicken - 64f) cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Raw poultry cold held at greater than 41 degrees Fahrenheit (45f). **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food (chicken - 64f) due to temperature abuse.
- Intermediate - Buffet line refrigeration unit 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 (49f). **Warning**
- 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 (64f). **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in employee restroom. **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 - Reach-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 (45f). **Warning**
- Intermediate - Refrigerator 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 (44f). **Warning**
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7/1/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/24/2013 | Routine - Food | Call Back - Complied |
- Basic - OBSERVED: CARBON DIOXIDE/HELIUM TANKS NOT ADEQUATELY SECURED - COS
- High Priority - OBSERVED: ESTABLISHMENT OPERATING WITHOUT A LICENSE FROM THE DIVISION OF HOTELS and RESTAURANTS. OPERATOR MUST OBTAIN A PUBLIC FOOD SERVICE LICENSE FROM THE DIVISION WITHIN 60 DAYS.
- Intermediate - OBSERVED: HANDWASH SINK USED FOR PURPOSES OTHER THAN HANDWASHING (STORAGE) - COS
- High Priority - OBSERVED: POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFEY) FOOD (RICE) COLD HELD AT GREATER THAN 41 DEGREES F
- Basic - OBSERVED: SINGLE-SERVICE ARTICLES (TRAYS) NOT STORED INVERTED OR PROTECTED FROM CONTAMINATION - COS
- Basic - OBSERVED: UNCOVERED FOOD (BEANS) STORED NEAR HAND SINK AT COOKLINE AND EXPOSED TO SPLASH - COS
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2/19/2013 | Routine - Food | Warning Issued |
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