- Basic - Bowl or other container with no handle used to dispense food. Bulk salt **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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Plastic jug cut in half and reused as scoop. Dscarded
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name. Bulk salt
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing dishes in bus pan and not sanitizing
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over sauces, walkin cooler **Corrected On-Site** **Repeat Violation**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Yellow rice cooker
- Intermediate - Handwash sink not accessible for employee use at all times. Plastic container, front handsink **Corrected On-Site**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Large hole in center of cutting board and cracks around hole
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07/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Boxes of chicken, oil jugs **Corrected On-Site** **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 58 in bus pan in sink. Returned to walk-in. Garlic and oil 60 on cookline. Discussed using time as a public health control.
- High Priority - Raw animal food stored over ready-to-eat food. Raw pork in cookline reachin. Raw shrimp, raw pork in walkin cooler **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Boxes on front handsink, bus pan on rear handsink **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, chicken, pork
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cardboard used to line food-contact surface. Egg rolls stored on grease soaked cardboard.
- 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 - Food stored on floor. Buckets in kitchen. Bag of ice in walk in freezer. Onions on floor in walkin cooler **Corrected On-Site**
- Basic - Food-contact surface not smooth and easily cleanable. Paper covering foods in walkin cooler **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Working containers of food removed from original container not identified by common name. MSG
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Vegetables
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Food trays
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw beef behind cooked pork in top of make table
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over ready to eat in cookline reachin. Several kinds of raw meat over sauces and other ready to eat products in walk in cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken, rice, egg rolls, gravy
- Intermediate - Spray bottle containing toxic substance not labeled. Cleaner
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9/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/14/2013 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Rice **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline cooler cutting board. **Warning**
- Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment or utensils not designed or constructed in a durable manner. Metal scrubbers **Warning**
- Basic - Equipment or utensils not designed or constructed in a durable manner. Metal scrubbers **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Powdered food products. ( flour, cornstarch, MSG, etc) **Warning**
- High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. License has been applied for. **Corrected On-Site** **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cook washing out food storage containers, did not sanitize. **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp and sprouts 44?F in cookline reach in cooler. Walk in cooler rice 45?F **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp and sprouts 44F in cookline reach in cooler. Walk in cooler rice 45F **Warning** Callback rice 45?F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pork filled wontons 101?F **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pork filled wontons 101F **Warning**
- High Priority - Raw animal food stored over cooked food. Raw chicken over pork filled wontons in walk in freezer **Warning**
- High Priority - Raw animal food stored over cooked food. Raw chicken over pork filled wontons in walk in freezer **Warning**
- Intermediate - Cutting board(s) stained/soiled. Cookline cooler cutting board. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked noodles 85 ?F **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken, pork, egg rolls, etc **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken, pork, egg rolls, etc **Warning**
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Using National Environmental Health Association. **Warning**
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Using National Environmental Health Association. **Warning**
- Intermediate - Soil residue in food storage containers. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of soap. **Warning**
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2/4/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- No Violations Were Observed
|
1/29/2013 | Complaint Full | Warning Issued |
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