- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. 1. A splash guard is required on both sides of the hand sink which is closest the steamer on the cook line
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 1. Boc choy 45. Chicken dumpling 49. Bean sprouts 44. Noodles 50. These items were stack to high, overfilling the food containers when held at the reach in cooler closest the rear door. 2. See stop sale for temps 47 or higher
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. 1. Raw chicken not commercially wrapped was stored over beef. The following corrective action was taken the chicken was moved to the lower section of the shelf **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 1. See temperatures 47 or higher in section 03A
- Intermediate - Hot water not provided/shut off at employee handwash sink. 1. To the hand closest the Dish machine
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09/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice 52 in a bowl placed into the reach in cooler upon commencement of the inspection
- 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. Tofu, pork, rice etc not dated when held in the walk in cooler
- Intermediate - Soil residue in food storage containers. Buckets, grey buss tubs, etc soiled when placed on drying rack
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4/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop inside bag of flour on dry storage rack. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table on cook line. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Keys above prep table and stored with canned food. **Corrected On-Site**
- Basic - Food stored on floor. Box of cooking oil and bucket of soy sauce. **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses. Stored on soiled cardboard. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. On cook line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked rice noodle temp 45°, made yesterday.
- Intermediate - Employee filled water pitcher/cup at handwash sink. Located by kitchen entrance. **Corrected On-Site**
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
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