- Basic - Hood soiled with accumulated grease. **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. (Meats in freezer) **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. (Shrimp in container of water at 40°F at 3 compartment sink.)
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. (Observed shell eggs stored in reused #10 ketchup can on crash cart.)
- Basic - Working containers of food removed from original container not identified by common name. (Duck sauce container not labeled while holding msg.)
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (73°F cooked battered chicken, 72°F shell egg exterior shell temperature in container on crash cart, 73°F cornstarch in water on crash cart) **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. (Raw beef and raw chicken over sauces in walk in cooler.) **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at multiple handwash sinks. Corrective action: provided paper towel for 2 of 3 hand sinks in kitchen.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. (For cornstarch in water and raw shell eggs on crash cart). Corrective action: returned eggs to reach in cooler. Discarded and replaced cornstarch in water.)
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. (73°F cooked battered chicken) **Corrected On-Site**
- Intermediate - Probe thermometer not within the intended measuring range of use. Range is 50°F -550°F and unable to be used for cold food holding temperature observation. **Repeat Violation**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees other than certified food manager handling food. Only one training card present.
|
08/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. (Take out bowl used as scoop in sugar bucket)
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Hood soiled with accumulated grease.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. (Meats in freezer)
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Cornstarch in water at cookline, 74°F ) **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. (Soup holding on cook line after linch at 118°F. Operators educated on proper hot holding requirements. Corrective action taken to reheat to 165°F and held at 135°F or hotter at all times unless cooling for cold holding.)
- High Priority - Raw animal food stored over ready-to-eat food. (Raw chicken over cooked egg roll in cooler near front counter. Raw chicken and raw beef over sauce containers in walk in. Several sauces re portioned into to go cups without additional cooking.)
- Intermediate - Accumulation of food debris/grease on food-contact surface. (Interior and exterior of soy sauce containers reused for sugars, salts, corn starch. )
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. (Cornstarch in water, garlic in oil at cookline)
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. (Chicken 98°F )
- Intermediate - Probe thermometer not within the intended measuring range of use. (Probe thermometer range is 50°F lowest temperature, unable to use for cold foods)
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
4/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Drain cover(s) missing. ( multiple sinks) **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reuse of single-use number 10 cans to hold raw shell eggs and chopped vegetables.
- Basic - Single-service articles not stored inverted or protected from contamination.(take out containers) **Corrected On-Site**
- Basic - Squeeze bottles containing a food product not labeled.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. (Large sheet pans of raw beef and chicken in reach in freezer.)
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200ppm chlorine **Corrected On-Site**
- Intermediate - Probe thermometer not within the intended measuring range of use. (50°F to 550°F probe provided but ot for 0°F -50°F)
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. (Egg rolls) **Corrected On-Site**
- Intermediate - Slicer blade soiled with old food debris.
|
1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.( rice) **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.( shelving)
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Drain cover(s) missing.( under handwash sink and 3 compartment sink)
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.( on shelf above prep table) **Admin Complaint** **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.( provide in all freezers/ coolers) **Corrected On-Site** **Repeat Violation**
- Basic - Raw animal food stored above unwashed produce.( walkin cooler) **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination.( shelf)
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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.(54?/ cart on cookline) **Admin Complaint**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food.( cardboard boxes in upright cooler)
- Intermediate - Handwash sink not accessible for employee use at all times.( storing cutting boards) **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.( white upright freezer)
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.chicken, beef in walkin cooler)
- Intermediate - Spray bottle containing toxic substance not labeled.
|
5/21/2013 | Complaint Full | Administrative complaint recommended |
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. ( inside chest freezer) **Warning**
- High Priority - Live flies in kitchen. ( fruit flies in dry storage area) **Warning**
- High Priority - Nonfood-grade containers used for food storage ' direct contact with food.( Cardboard box used to store fried noodles) **Warning**
|
2/14/2013 | Routine - Food | Call Back - Complied |
- Basic - Cardboard used to line nonfood-contact shelves. ( under prep table) **Warning**
- Basic - Current Hotel and Restaurant license not displayed.( not posted) **Corrected On-Site** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. ( On shelf above prep table) **Corrected On-Site** **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. ( frozen whole fish in chest freezer) **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **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. **Corrected On-Site** **Warning**
- Basic - Food stored in dry storage area not covered.fried noodles in box at rear of restaurant. **Warning**
- Basic - Food-contact surface not smooth and easily cleanable.( plastic wrap lining interior of rice cooker) **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. ( not located in all coolers/freezers) **Warning**
- Basic - Non-stick coating peeling/chipping off of pans/utensils. ( fried rice cooker/interior) **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. ( inside chest freezer) **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover.( above reachin cooler) **Warning**
- Basic - Stored food not covered in walk-in cooler. **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. (0 PPM) **Corrected On-Site** **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit.( fried chicken ) 02/14/2013 **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.02/14/2013 **Warning**
- High Priority - Live flies in kitchen. ( fruit flies in dry storage area) **Warning**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food.( Cardboard box used to store fried noodles) **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.( chlorine) **Corrected On-Site** **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.( bathroom) **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.( eggs rolls, fried chicken) **Warning**
|
2/13/2013 | Routine - Food | Warning Issued |
- Critical - Food not stored in a clean/dry location that is not exposed to splash ; bag of rice stored in front of kitchen handsink , back kitchen Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. back kitchen handsink near dry storage Corrected On Site.
- Critical - Observed food stored on floor. bag of rice, back kitchen Corrected On Site.
- Critical - Observed food stored on floor. box of chicken , walk in cooler Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. nonhandled container in bag of sugar, dry storage Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. open bag of sugar, dry storage Corrected On Site.
|
7/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/29/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 08A-19-1 Observed torn packages/bags of rice exposing the contents to contamination.
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food.
- Critical - Violation: 08A-28-1 Observed bags of rice stored on kitchen floor.
- Critical - Violation: 08A-29-1 Observed uncovered food in all kitchen coolers/freezers between use.
- Violation: 13-03-1 Observed employee with no hair restraint. Corrected On Site.
- Violation: 14-35-1 Observed ripped/worn cardboard used as shelf cover.
- Violation: 24-10-1 Observed meat cleaver stored in crevices between equipment.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times.
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at kitchen handwashing lavatory.
|
2/2/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hand wash sinks lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at kitchen handwashing lavatory.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bags of rice stored on kitchen floor.
- Observed build-up of food debris, dust or dirt on kitchen storage shelves.
- Observed build-up of grease on hood filters above wok line.
- Critical - Observed cloth used as a food-contact surface.
- Observed dumpster overflowing garbage.
- Critical - Observed employee dry hands on clothes/apron after washing.
- Critical - Observed employee eating in a food preparation or other restricted area.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Observed leaking faucet at counter handwash sink.
- Observed meat cleaver stored in crevices between equipment.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Observed ripped/worn cardboard used as shelf cover.
- Critical - Observed torn packages/bags of rice exposing the contents to contamination.
- Critical - Observed uncovered food in all kitchen coolers/freezers between use.
- Wet mop not hung to dry.
|
11/28/2011 | Routine - Food | Warning Issued |
- Critical - Employee restroom hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at kitchen handwashing lavatory.
- Critical - Kitchen hand wash sink lacking proper hand drying provisions.
- Observed build-up of grease on hood filters above wok line.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Observed leaking faucet at counter handwash sink.
- Observed ripped/worn cardboard used as shelf cover.
- Critical - Observed soil residue in storage containers.
- Critical - Observed uncovered food in kitchen coolers between use.
- Observed utensils stored in crevices between equipment.
- Critical - Observed wok line food-contact surfaces encrusted with grease and/or soil deposits.
|
8/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed open dumpster lids.
- Critical - Observed raw animal food stored over ready-to-eat food in walk in cooler.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Observed uncovered food in holding in kitchen coolers between use.
- Observed utensils stored in crevices between equipment.
- Critical - Public restroom hand wash sink lacking proper hand drying provisions.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
|
3/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed uncovered food in kitchen coolers between use.
- Critical. Observed cloth used as a food-contact surface.
- Observed employee with no hair restraint.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed employees bathroom floor not clean.
- Observed open dumpster lid.
- Observed food debris accumulated on kitchen floor.
- Wet mop not hung to dry.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
|
11/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No chlorine test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. No handwashing signs provided at all handsinks used by food employees.
- Observed dumpster overflowing garbage.
- No Heimlich maneuver sign posted.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
|
10/1/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Spring Garden Chinese Restaurante, 850 49 St, St. Petersburg, FL »