- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food.bowl found in sugar.
- Basic - Case/container/bag of food stored on floor in dry storage area. Container with sauce. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Found in walk in freezer
- Basic - Working containers of food removed from original container not identified by common name. Sugar and cornstarch in dry storage. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Soy sauce.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by reach in freezer. **Repeat Violation**
- 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. Cook pork
|
10/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Containers with soy sauce.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment and utensils not rinsed between washing and sanitizing.employee wash tong with no soap and sanitizer.
- Basic - Food stored in kitchen area not covered, container with cook rice. **Corrected On-Site**
- High Priority - Medicine stored in refrigerator/cooler with food. Robitussin in reach in cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Chicken, pork and beef.
- High Priority - Vacuum breaker missing at hose bibb outside next to rear door.
- 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. Sauce found in walk in cooler.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked with beep freezer.
- 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. Cooked pork.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork in walk in cooler.
|
5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Found in rice bucket.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Found in walk in freezer.
- Basic - Stored food not covered in walk-in freezer. Vegetables.
- Basic - Working containers of food removed from original container not identified by common name. Flour, sugar containers.
- Intermediate - Handwash sink not accessible for employee use at all times. Block with reach in freezer.
- Intermediate - Handwash sink used for purposes other than handwashing. Storing utensils.
- Intermediate - No soap provided at handwash sink. In service area. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork, chicken and vegetables in walk in cooler.
|
12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Plumbing system in disrepair, drain pipe in walk in freezer.
- Basic - Stored food not covered in walk-in freezer. Prep lettuce/ salads.
- High Priority - Raw animal food stored over cooked food, on cook line.
- High Priority - Raw animal food stored over ready-to-eat food. Eggs in walk in cooler
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing. Storing utensils **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In service area
- Intermediate - No soap provided at handwash sink. In service area
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.salad in walk in cooler
|
7/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. SUGAR AND FLOUR.
- Basic - Case/container/bag of food stored on floor in kitchen. SUGAR.
- Basic - Clean equipment stored on floor. DISH RACKS.
- High Priority - Food stored in a container that previously held RAW CHICKEN. See stop sale. COOKED CHICKEN.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. COOKED BROWN RICE @ 96?.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. RICE AND CHICKEN.
- Intermediate - Certified food manager fails to exhibit active managerial control. PROPER COOLING PROCEDURES, FOOD STORAGE PRACTICES, HOT HOLDING TEMPERATURES.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. COOLING PROCEDURES AND HOT TCS HOLDING REQUIREMENTS.
- Intermediate - Handwash sink used for purposes other than handwashing. #1 AND #2 SINKS IN KITCHEN USED FOR EQUIPMENT STORAGE.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. OBSERVED CHICKEN AT 95?, Shrimp at 97?.
|
4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. BLOCKED BY FLOOR FREEZER.
- Observed employee with no hair restraint. NONE.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. SAFE FOOD STORAGE.
- Critical - Observed employees using same utensil to handle raw and cooked product. EQUIPMENT STORED IN CONTACT WITH USED CARDBOARD "EGG CRATES."
- Critical - Observed food being cooled by nonapproved method. RIC TUB #2 AT ROOM TEMPERATURE @ 85 degrees.
- Critical - Observed food being cooled by nonapproved method. RICE TUB #1 AT ROOM TEMPERATURE IN PLASTIC TUB @ 103 degrees.
- Critical - Observed handwash sink used for purposes other than handwashing. STORING BUS TUBS.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. RAW BEEF STORED NEXT TO CUT and WASHED VEGETABLES.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. CHICKEN ABOVE BEEF IN WALK IN FREEZER.
- Observed single-service items stored on floor. DISH RACKS.
- Critical - Person in charge failed to insure proper cooling. RICE.
- Critical - Person in charge failed to insure proper handwashing by employees.
|
10/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ALL COOKED FOOD, NOTHING DATED.
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. BEEF.
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. DUMPLINGS.
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PORK.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. DUMPLINGS. BROWN RICE AT CALL BACK.
- Critical - Violation: 08A-28-1 Observed food stored on floor. BROCCOLI IN WALK IN COOLER. ONIONS AT CALL BACK.
- Critical - Violation: 08A-28-1 Observed food stored on floor. ONIONS IN KITCHEN.
- Critical - Violation: 12A-18-1 Observed employee dry hands on clothes/apron after washing. NO PAPER TOWELS ANYWHERE.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 14-33-1 Observed equipment in poor repair. INSIDE METAL SURFACE OF ICE MACHINE RUSTED.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. #1.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. #2.
- Critical - Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. SAFELY STORING FOOD TO PREVENT CROSS CONTAMINATION AND GENERAL CONTAMINATION.
- Critical - Violation: 53B-06-1 Employees not informed of acceptable sanitary practices. NO PAPER TOWELS ANYWHERE FOR PROPER HANDWASHING.
- Critical - Violation: 53B-08-1 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. INCOMPLETE. MISSING FOUR FOOD EMPLOYEES.
|
6/6/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions.
- Critical - Employees not informed of acceptable sanitary practices. NO PAPER TOWELS ANYWHERE FOR PROPER HANDWASHING.
- Critical - Hand wash sink lacking proper hand drying provisions. #1.
- Critical - Hand wash sink lacking proper hand drying provisions. #2.
- Critical - Handwash sink not accessible for employee use at all times. EAST KITCHEN HAND SINK.
- 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. INCOMPLETE. MISSING FOUR FOOD EMPLOYEES.
- Critical - Observed employee dry hands on clothes/apron after washing. NO PAPER TOWELS ANYWHERE.
- Observed employee with no hair restraint.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. SAFELY STORING FOOD TO PREVENT CROSS CONTAMINATION AND GENERAL CONTAMINATION.
- Observed equipment in poor repair. INSIDE METAL SURFACE OF ICE MACHINE RUSTED.
- Critical - Observed food stored on floor. BROCCOLI IN WALK IN COOLER.
- Critical - Observed food stored on floor. ONIONS IN KITCHEN.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. RAW BEEF STORED NEXT TO and IN CONTACT WITH COOKED SHRIMP.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. FRESH PRODUCE STORED ON TOP OF and IN CONTACT WITH RAW SHELL EGGS.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. DUMPLINGS.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW CHICKEN STORED ABOVE FRESH PRODUCE IN WALK IN COOLER.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW BEEF ABOVE RAW SHRIMP IN WALK IN COOLER.
- Critical - Person in charge failed to insure proper cooling. DOES NOT REALIZE HIS PROBE THERMOMETER CANNOT GIVE HIM COOLING TEMPERATURES.
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ALL COOKED FOOD, NOTHING DATED.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. BEEF.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. CHICKEN.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. DUMPLINGS.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. EGGROLLS.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PORK.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. RIBS.
- Critical - Stem type thermometer not within the intended measuring range of use. 0 degrees TO 220 degrees IS ACCEPTABLE.
|
3/21/2012 | Routine - Food | Warning Issued |
- 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.
- Critical - No thermometer provided to measure temperature of food product.
|
12/9/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Chifa Tay Pa Restaurant, 207 N Sr 7, Margate, FL »