- Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop in bulk chicken wing seasoning container **Corrected On-Site** **Repeat Violation**
- Basic - Equipment in poor repair. Stand up freezers interior np bottoms held together with duct tape **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken sitting in standing water in prep sink **Corrected On-Site**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. Gaskets have some build up on them
- 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. Employee scooping cream cheese out of large bowl into smaller portions with bare hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bok choy 52°, bean sprouts 52°, butter 73° all in Make table on cooks line. Corrective action-keep items inside unit and not in a double pan or on counter **Repeat Violation**
- 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. Time sheet not completed for today at time of inspection. All items placed into service at approximately 11:39 am. **Corrected On-Site**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Whole shell eggs 49° in top portion at make table. Corrective action-will ensure product stays in cooler and not on counter
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07/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plastic bowls used as scoops in several bulk containers **Corrected On-Site** **Repeat Violation**
- Basic - Equipment in poor repair. Reach in freezers have duct tape holding interior bottom front in place
- Basic - Food stored in undrained ice. Chicken pieces stored in bus tub full of water
- 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. Measuring cup floating in bulk container of sauce with handle sitting in product
- Basic - Soiled reach-in freezers gaskets. Gaskets on coolers have some black build up on them
- Basic - Stored food not covered in reach-in freezers. Pork, chicken and beef stored in reach in freezers not covered or protected
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bok choy 50° in top portion of make table on cooks line. Wontons 45°, egg rolls 45°, teriyaki chicken 46° all in stand up cooler right behind front counter. Corrective action-turned unit colder and keep door closed as long as possible. Egg rolls 45° in walk in cooler **Repeat Violation**
- 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 and soup noodles prepared yesterday not date marked **Repeat Violation**
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2/20/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plastic bowls used as scoop in rice **Corrected On-Site** **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor. Bucket behind front counter on floors **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 51° in reach in cooler on cooks line. Operator will add to Time as a Public Health Control list **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Egg drop soup 121° in steam table Corrective action-placed product on grill and reheated to 165 **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Pepsi nozzle on unit in guest service area has some build up on it **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Sink at front of kitchen blocked but bucket on floor **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Unit on cooks line has some old food in bottom of it
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Noodles, fried noodles prepared on Wednesday not date marked **Corrected On-Site** **Repeat Violation**
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12/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In bulk container in kitchen **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. Under front counter cabinet
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On make table **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. In unit at end of cooks line-interior top
- Basic - Reach-in cooler gasket torn/in disrepair. Gaskets torn on stand up cooler at front of kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 48°, butter 73°, in cooler on cooks line Corrective action-moved items to bottom of cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. General Tso chicken 128°, sweet and sour chicken 129° Both on Buffett line. Corrective action-operator stirred product to distribute heat better. Also added items on buffet to Time as a Public Health Control list
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. On unit in guest service area
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee lacking proof of training
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Several food items prepared over weekend not date marked **Corrected On-Site**
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7/29/2013 | Routine - Food | Inspection Completed - No Further Action |
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