- 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. Employe drink with straw on the prep table by kitchen
- Basic - Food stored on floor. Jug of oil on the kitchen floor throughout, used as shelf, set other container on the top of oil jug
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife kept between the Reach in cooler at cookline, employee moved **Corrected On-Site** **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board. Prep table in kitchen, manager moved **Repeat Violation**
- Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
- Basic - Single-service items stored on floor. Open case of the to go tray on the dry storage area floor
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout the store, cookine, by hot holding unit
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Took out at 11 am per manager, put the time mark **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw chicken on the shelf above the the bag of Cooked vegetable, Reach in cooler by cookline, manager moved, also the container of raw shrimp on the shelf Above the container of sauce, Walk in cooler **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Tray of raw beef on the shelf above the case of raw shrimp, upright Reach in freezer by back door
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By register, employee put one on **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. Egg rolls made yesterday per manager, Walk in cooler
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10/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Metal beer holder used for multiple food item throughout the establishment, also to go bag used for direct contact with raw pork, make table cooler by cookline At call back inspection, 8/7/14, industrial drill used in the establishment
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08/07/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. Grease build up, cookline
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife keep between 2 make table cooler by cookline **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water 84°F, by rice warmer next to steam table **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
- High Priority - License expired within 30 days after expiration date.
- High Priority - Dented/rusted cans present. See stop sale. 2 can of apple sauce, big dented on the lid seam
- High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting broccoli for later used without glove on, kitchen **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Metal beer holder used for multiple food item throughout the establishment, also to go bag used for direct contact with raw pork, make table cooler by cookline
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Container of corn starch 80°F on the chef cart by cookline , manager voluntary discarded.
- High Priority - Raw animal food stored over ready-to-eat food. A tray of raw chicken above the box of the spring roll wrap, Reach in freezer , also several container of raw meat above the containers of sauce, Walk in Cooler
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- 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. Manager stated the books not arrived yet for employee training
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6/3/2014 | Routine - Food | Warning Issued |
- Basic - Drain cover(s) missing. By Walk in Cooler
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Outer openings not protected with self-closing doors. Back door
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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2/4/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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