- Basic - Food stored in holding unit not covered. Raw chicken in upright freezer (frozen solid) is uncovered with boxes stacked on top. **Corrected On-Site** **Warning**
- Basic - Garbage on the ground and/or pad around dumpster. **Warning**
- Basic - Open dumpster lid. **Corrected On-Site** **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. Located on cooks cart: found to be 74° for less than 4 hours. CORRECTIVE ACTION TAKEN: garlic and oil was moved to reach in cooler to bring down temperature **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs stored over ready to eat produce in walk in cooler. **Corrected On-Site** **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Expired August 2014 **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Boiled dumplings 81° raw prepped chicken 68° both items less than one hour into cool. **Corrected On-Site** **Warning**
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10/13/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.multiple instances in reach in cooler on COOKLINE and bulk containers in dry storage. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves above COOKLINE reach in cooler. Shelves under dry storage shelves with flour, corn starch, and sugar
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Raw beef, chicken in walk in cooler **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Located in COOKLINE reach in cooler. Multiple plastic grocery bags containing employee food.
- Basic - Food stored in dry storage area not covered. Corn starch, sugar, flour in bulk containers **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler. Raw chicken, raw beef
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on COOKLINE
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Kitchen cook
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken in 3 compartment sink 72° for less than 2 hours. Moved to walk in cooler to chill.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plastic trays and utensils in kitchen hand sink **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Both restrooms.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen hand sink **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Men's restroom **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. Nothing date marked in any holding units in establishments
- Intermediate - Soil residue in food storage containers. Flour, corn starch, sugar bulk containers
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4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. RAW SHELL EGGS STORED ON WIC FLOOR. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. COOKLINE COOLER **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.RICE SCOOP IN STANDING WATER **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.RAW SHRIMP THAWING IN STANDING WATER IN 3 CS. **Corrected On-Site**
- Basic - Reuse of single-service articles.EMPTY ALUMINUM CARROT CONTAINERS REUSED. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.FLOUR, CORN STARCH BULK CONTAINERS NOT LABELED IN FOOD PREP AREA. **Corrected On-Site**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit.FRIED CHICKEN WINGS AND CHICKEN NUGGETS LEFT AT ROOM TEMPERATURE FOR 1.5 HOURS. 86°. FOOD WAS DISCARDED PER OPERATOR'S DISCRETION. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. LETTUCE AT 45°. BAGS OF ICE PLACED ON TOP FOR COOL DOWN.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.CUT TOMATOES 50°. BAGS OF ICE PLACED ON TOP FOR COOL DOWN.
- High Priority - Displayed food not properly protected from contamination.PLASTIC FCS CONTAINERS TOUCHING EXPOSED FOOD IN COOKLINE REACH IN COOLERS. MULTIPLE ITEMS. CONTAMINATING CONTAINERS REMOVED TO SEPARATE REFRIGERATION. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.CARDBOARD BOXES USED AS FOOD STORAGE.
- High Priority - Raw animal food stored over cooked food.RAW SHELL EGGS OVER COOKED PORK IN WALK IN COOLER.
- High Priority - Raw animal food stored over ready-to-eat food.RAW CHICKEN STORED OVER READY TO EAT PRODUCE IN WALK IN COOLER.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit.IMITATION CRAB MEAT AT 44-48°. REMOVED TO COOLER FOR COOL DOWN.
- High Priority - Toxic substance/chemical stored by or with food.BOTTLE OF LYE AND WD40 IN FOOD PREP AREA. REMOVED TO CHEMICAL STORAGE. **Corrected On-Site**
- Intermediate - Employee rinsed utensil in handwash sink.GRILL FORK IN COOKLINE HWS
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.COOKLINE HWS
- Intermediate - No soap provided at handwash sink.COOKLINE HWS
- 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 PORK IN WALK IN COOLER 3 DAYS SINCE PREP.
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10/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/11/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Raw eggs **Corrected On-Site**
- Basic - Food stored in dry storage area not covered.salt
- Basic - Working containers of food removed from original container not identified by common name.flour/salt/sugar/kitchen
- Intermediate - Handwash sink used for purposes other than handwashing.frontline **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.employee restroom **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. **Warning**
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6/13/2013 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.prep cooler/cookline
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.frontline
- 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.
- Intermediate - No soap provided at handwash sink.cookline
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3/19/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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