- Basic - Bowl or other container with no handle used to dispense food. Flour container. Owner removed. **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Owner discarded drinks. **Corrected On-Site**
- Basic - Light not functioning. 4 in hood system above grill area.
- Basic - Screen in door torn/in poor repair - in back kitchen.
- Basic - Storage of tools on shelf above or with food. In dry storage room. Drill, tool box
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Tomato ketchup, bamboo shoots, hoisin sauce
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Encrusted material on can opener blade.
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08/01/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen.flours dry food storage
- Basic - Screen in door torn/in poor repair - flies present
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter
- High Priority - Live flies in kitchen.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Fruit bar.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.cooked ribs. Crab claws cooked WIC
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6/20/2014 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/23/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.WIC SHELVING
- Basic - Cutting board has cut marks and is no longer cleanable.BACK PREP AREA
- Basic - Food stored in dry storage area not covered.
- Basic - Leaking pipe at plumbing fixture.faucet to 3 cs
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Working containers of food removed from original container not identified by common name.SUGAR
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
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9/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.WIC SHELVING
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.BACK PREP AREA
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor area(s) covered with standing water.KITCHEN
- Basic - Food stored in dry storage area not covered.
- Basic - Leaking pipe at plumbing fixture.faucet to 3 cs
- Basic - Unnecessary items on the premise.CARDBOARD BOXES STACKED NEAR BACK DOOR
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.SUGAR
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.container of clarified butter in dry food storage room @73°. Less than 4 hrs. Discarded by chef
- High Priority - Roach activity present as evidenced by live roaches found.1adult live roach in dry food storage room on top of bulk sugar container lid
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Handwash sink not accessible for employee use at all times.Dishwash area. Cleaning equipment blocks access
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.COOKED DUMPLINGS. WIC
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9/17/2013 | Routine - Food | Warning Issued |
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