- No Violations Were Observed
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10/03/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food. (In container of panko/bread crumbs) **Corrected On-Site**
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Left bay not set up while sheet trays and gray food bins were observed being washed. **Corrected On-Site**
- Basic - Grease receptacle lid open, broken, or missing. **Corrected On-Site**
- 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.(in white bins of granular/powder products, scoop handles touching product.) **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. (Raw chicken in tub of water in left bay of 3compartment sink.) **Corrected On-Site**
- Basic - Reuse of single-use number 10 cans. Cut greens in bamboo shoot can. **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. (Near bbq oven)
- Basic - Wood food-contact surface not properly sealed. (Shelf under microwave.)
- Basic - Working containers of food removed from original container not identified by common name. (Large white bins of powdered and granular products near 3 compartment sink.) **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm chlorine. **Corrected On-Site**
- High Priority - Dented/rusted cans or cans with rounded lids present. See stop sale. 6 cans water chestnuts, 3 cans hoisin sauce, 2 bamboo shoots.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. (Observed employee washing large sheet trays and large gray containers used to hold foods and not sanitize items. Items were in center water filled bay being scrubbed while right bay holds soapy water and left bay hold raw chicken in tub of water.)
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Cornstarch and water, 84°F on cook line cart, 62°F garlic in oil) **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. (Raw pork over dumplings and egg rolls) **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. (Raw chicken over raw beef) **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. (Near bbq oven, blocked by table and prep sink.) **Corrected On-Site** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at 2 handwash sinks. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. (For cornstarch and and water at cook line crash cart holding at 84°F )
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. (Rolling cart of multiple trays of cooked items in walk in cooler.) **Repeat Violation**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. (Near back door)
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07/11/2014 | Routine - Food | Administrative complaint recommended |
- 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. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
- Basic - Equipment in poor repair.(2 door unit at front of cooks line near cashier station unable to hold food at 41°F, or less) **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Soiled reach-in cooler gaskets. **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.no date marking) **Repeat Violation** **Warning**
- Intermediate - Required employee training expired for some 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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4/28/2014 | Routine - Food | Call Back - Complied |
- 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. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
- Basic - Equipment in poor repair.(2 door unit at front of cooks line near cashier station unable to hold food at 41°F, or less) **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
- Basic - Plastic jug cut in half and reused as scoop.(operator discarded) **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Chicken wings 46°F, beef pot stickers 47°F, ribs 47°F, Garlic and oil 87°F, )operator discarded garlic in oil and all other items moved to a working cooler. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.(chicken beef shrimp over rte) **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.(chicken over shrimp) **Corrected On-Site** **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site** **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.no date marking) **Repeat Violation** **Warning**
- Intermediate - Required employee training expired for some 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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4/23/2014 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking prepping with no hair restraint.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Also gaps between filters.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Beef in walk in cooler.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw shrimp and chicken beside multiple ready treat items on cook line.
- 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, lo mein, sweet and sour chicken.
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10/15/2013 | Complaint Full | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking prepping with no hair restraint.
- Basic - Equipment or utensils not designed or constructed in a durable manner.
- Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Cigarettes by back door.
- Basic - Food stored on floor. Case of beef on floor in walkin cooler.
- Basic - Grease accumulated under, behind and beside cooking equipment.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Also gaps between filters.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Beef in walk in cooler.
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Cloth used to cover won tons. **Corrected On-Site**
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Freezer.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw shrimp and chicken beside multiple ready treat items on cook line.
- High Priority - Medicine stored in refrigerator/cooler with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg roll 44°, chicken 63°, pooled egg 54°, cooked shrimp 43°, raw shrimp 43°, raw chicken 43°, dumpling 44°, lo mein 47°, sprouts 47°, baby corn 46°, broccoli 76°, sweet and sour chicken 47°. Cooks line reach in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cornstarch and water 81°, chicken broth 118°, egg 76°, rice 96°, egg roll 77°, rice 170°, egg drop 156°, hot and sour 151°. Throughout cooks line.
- High Priority - Raw animal food stored over cooked food. Eggs over rice in walk in
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over veggies, raw pork over lo main.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. At prep sink beside smoker.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Rice at 96° left at room temperature to cool.
- 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, lo mein, sweet and sour chicken.
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10/14/2013 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.(in bulk food bins)
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in kitchen.( bags on onions)
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. (Pan of cooked rice)
- Basic - Cloth used as a food-contact surface.(on dumplings) **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. (Backpack with sugar)
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.(in fried noodles in front area)
- Basic - Reuse of single-use number 10 cans.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.(at 71?f on cooks line)
- High Priority - Toxic substance/chemical stored by or with food.(on shelf with food nod equipment under prep table)
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.(rice, chicken and shrimp in walk in cooler ) **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.
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2/26/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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