- Basic - Build-up of grease/dust/debris on hood filters. Grease build up, cookline
- Basic - Carbon dioxide/helium tanks not adequately secured. 2 in the bar area, one in the dry storage room **Repeat Violation**
- Basic - Catsup bottles reused after being emptied. Hot sauce bottle reused for soy sauce, cookline
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Storage area and back of the kitchen, ceiling have a lot of little holes
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on the top shelf in the upright glass door Reach in cooler at bar area, employee moved **Corrected On-Site**
- Basic - Food contaminated by unsanitized equipment. Bottle of oil set on the tray place on top of trash can, in kitchen, employee moved
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 82°, on the stove, water 73°, by rice warmer, turn on the stove and slow cooker **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board. By prep area **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. On the shelf by cookline
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To go bag to put the chili pepper , Reach in freezer by Dish machine
- Basic - Reach-in cooler gasket torn/in disrepair. Upright 3 doors upright Reach in cooler on the back of kitchen
- Basic - Single-service items stored on floor. Case of the to go containers on the floor in dry storage area in back side of the dining room
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, employee remake 100 ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Dehydrate noodles 46°F, Reach in cooler by cookline manager put the ice container of garlic mix oil 94°F, home made sauce with corn starch 111°F, on the chef cart at cookline, manager voluntary discarded **Repeat Violation** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup 92°F on the stove and manager reheating on the stove.
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Beef Wrap in the house, place on top of package wonton wrap, chest freezer in the back dining area **Repeat Violation**
- 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. Cream open yesterday in upright Reach in cooler at bar area no date mark
- Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink block by trash can, in kitchen employee moved **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Container of mushroom inside the hand wash sink in kitchen, employee moved **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products. Only have probe thermometer for cooked meat
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Homemade sauce, meat, package in house kept in the Reach in cooler no date mark **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Dehydrate noodles and cooked noodles made yesterday no dare mark, throughout the store
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10/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used inside the rice container and sugar container, in dry storage room **Corrected On-Site** **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured. By the back door
- Basic - Cloth used as a food-contact surface. Paper towel used inside the vegetable container, in Reach in cooler by cookline. **Corrected On-Site**
- Basic - Food stored on floor. Jug of oil on the floor, by chest freezer next to water heater.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water 73°F on the counter by rice warmer, in kitchen
- Basic - In-use wet wiping cloth/towel used under cutting board. Prep table by cookline **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
- Basic - Reuse of single-use baggies. Reused the zipper bag, kitchen **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Case of beans sprout 52°F container of tofu 50°F, Reach in cooler by Dish machine correctives action taken, move to another Reach in cooler.
- 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. A bag of raw beef on top of a bag of raw shrimp, cheese freezer by ice machine **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Hand Wash Sink by Three Compartment Sink **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand Wash Sink by Three Compartment Sink **Corrected On-Site**
- 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. Manager already have the books, and will giving the training as soon as possible
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. All sauce and spring rolls made on site and freeze without date mark, upright Reach in freezer in kitchen.
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2/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl in the container of MSG, dry storage room
- Basic - Ceiling tile missing. Next to Three Compartment Sink
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees. All hand wash sinks without hand washing sign.
- Basic - Old labels on several containers in dry storage room
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Several container in dry storage room.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over vegetable, chest freezer by water heater room
- High Priority - Vacuum breaker missing at hose bibb. Mop sink
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- No child labor law poster. For reporting purposes only.
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10/3/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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