- 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.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer. Wonton tray
- High Priority - Raw animal food stored over ready-to-eat food.raw chicken and raw beef over bulk sauces
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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07/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Case/container/bag of food stored on floor in kitchen. Bulk soy and bulk oil
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bulk soy sauces
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 191°, corrective action taken
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Uncovered food stored near sink exposed to splash. Prep table next to hand wash sink with pork being cut
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over soy
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over whole fish
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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5/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in kitchen. Bulk oil
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Stored food not covered in walk-in cooler, raw shrimp, raw chicken
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Raw animal food stored over ready-to-eat food, raw chicken over soy sauce and raw shrimp
- 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 - Handwash sink used for purposes other than handwashing, jug and utensil in basin
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In bulk bins
- Basic - Cloth used as a food-contact surface.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor, sauces
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk rice
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, in walk in cooler
- Basic - Plastic jug cut in half and reused as scoop.
- Basic - Reuse of single-use number 10 cans.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over ready-to-eat food, raw chicken over soy sauce
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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8/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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5/23/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Asian Kitchen, 1997 E Sr 60, Valrico, FL »