New China Buffet Li Inc, 1628 S Fiske Blvd, Rockledge, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Intermediate - Observed: Clam/mussel/oyster tags not marked with last date served. Priority: Intermediate
- Basic - Observed: Cutting board has cut marks and is no longer cleanable. **Warning** Priority: Basic
- Intermediate - Observed: Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning** Priority: Intermediate
- Basic - Observed: Ice buildup in chest freezer. **Warning** Priority: Basic
|
07/11/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Intermediate - Observed: Clam/mussel/oyster tags not marked with last date served. **Warning** Priority: Intermediate
- Basic - Observed: Clean equipment stored on floor. Sheet pans on kitchen floor. **Warning** Priority: Basic
- Basic - Observed: Cutting board has cut marks and is no longer cleanable. **Warning** Priority: Basic
- High Priority - Observed: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Reading 0 ppm **Warning** Priority: High Priority
- Intermediate - Observed: Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning** Priority: Intermediate
- 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 of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit www.myfloridalicense.com/dbpr/hr. **Warning** Priority: High Priority
- Intermediate - Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken wings on rack in kitchen. Educated operator on placing product on sheet pans in thin layers to rapidly chill products within time parameters. **Warning** Priority: Intermediate
- Basic - Observed: Food stored on floor. Tubs of oil and gal of vinegar on kitchen floor **Warning** Priority: Basic
- Basic - Observed: Ice buildup in chest freezer. **Warning** Priority: Basic
- Basic - Observed: No conspicuously located ambient air temperature thermometer in cold holding unit. Prep cooler on hot line **Warning** Priority: Basic
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Product found in prep cooler at hot line which was running at 52° at 2:30. All products in cooler since 11am . operator rapidly chilled temp checked at 3pm all found found at 40°-42° Raw pork 54° Raw shrimp 53° Cooked wonton 52° Cooked lomein 52° Cut cabbage 53° **Warning** Priority: High Priority
- High Priority - Observed: Raw animal food stored over ready-to-eat food. Raw chicken over cooked pork in walk in cooler **Corrected On- Site** **Warning** Priority: High Priority
- Intermediate - Observed: 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. Prep cooler on hot line running at 52° **Warning** Priority: Intermediate Food Service Inspection Report Version: 1.0 DBPR Form HR 5022-015 - Rule 61C-1.002, FAC
|
07/10/2014 | Routine - Food | Warning Issued |
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