- Basic - Accumulation of food debris/soil residue on soap dispensers.
- Basic - Build-up of grease on nonfood-contact surface. Outside the 3-compartment sink
- Basic - Build-up of grease/dust/debris on hood filters.
- 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. Employee drinking from an open twist off cap bottle without a straw
- Basic - Garbage can located outside has no lid or lid open/broken. Dumpster
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Rice spoon in water at 80°
- Basic - Soil residue build-up on nonfood-contact surface. Inside the mop sink
- Basic - Wall soiled with accumulated food debris. Wall behind the three compartment sink
- Basic - Working containers of food removed from original container not identified by common name. Label the MSG container, container is labeled sugar instead. **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale. 2 cans baby corn
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw prepped chicken over the raw prepped beef in the walk in cooler **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Gallon bleach / cleaning solution in the bathroom **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Inside the rice cookers
- Intermediate - Soil residue in food storage containers. MSG container Flour / sugar / salt container lids
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10/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Sauces on the floor in the walk in cooler **Repeat Violation**
- Basic - Food not stored at least 6 inches off of the floor. Buckets of sauce on the floors at the dry storage racks.
- Basic - In-use tongs stored on the side of the fryers between uses. **Corrected On-Site**
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Reuse of egg crates in the walk in cooler. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Maintain the soap dispensers clean **Repeat Violation**
- Basic - Wall soiled with accumulated dirt at the front counter in the dinning area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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. See stop sale. (Wings at the cook line)
- High Priority - Toxic substance/chemical stored by or with food. Bottle of dish liquid stored with the food on the food shelf at the cooking area **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Scoop handles scooping the flour / cornstarch too soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at the ware washing (3) sink. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Cleaning solution spray bottle.
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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on soap dispensers.
- Basic - Bowl or other container with no handle used to dispense food. Plastic bowl scooping the cut cabbage. **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. Open bottle of water on the prep table. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cellphone and keys on the food rack **Corrected On-Site**
- Basic - Food not stored at least 6 inches off of the floor. Buckets of sauces in the dry storage area / and in the walk in cooler. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Light not functioning in the kitchen area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sesame container **Repeat Violation**
- High Priority - Chlorine sanitizer in the bucket not at proper minimum strength. Bucket 200ppm **Corrected On-Site**
- 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. Driver not trained.
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12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. All the storage shelves. **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Employee cell phone on the food shelf.
- Basic - Employee with no hair restraint while engaging in food preparation. Employees handling foods in the food prep areas without hair restraint.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Trays on the shelf at the ware washing area.
- Basic - Food-contact surface not smooth and easily cleanable. Soiled wet wiping towels under the cutting board.
- Basic - Utensils in poor condition. Wonton basket **Corrected On-Site**
- Basic - Walk-in cooler/walk-in freezer floor soiled. Walk in freezer.
- Basic - Wall in disrepair. Dining area. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Flour/ sugar containers. **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken 112?/wings 96?/chicken 123? at the cook line area **Repeat Violation**
- 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 preparing the cream cheese /krab Rangoon for storage with bare hand and no alternative operating procedure in place.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Observed fried noodles stored in carton box/. Rice in the trash can **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch 76? cook line. Moved to the cooler.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **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/cooked pork in the walk in cooler. **Corrected On-Site** **Repeat Violation**
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2/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. Shopping bags with food in the walk in freezer .
- Light not functioning before the rice cooker.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. [Chlorine test kit.]
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. NEW operator. Employee's must be trained within 60 days.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Storage shelves at the cooking area.
- Observed build-up of grease on nonfood-contact surface. Exterior of the microwave .
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook switched from raw chicken to handling cooking utensils without washing his hands. Corrected On Site.
- Critical - Observed food stored on floor. Cooking oil. Corrected On Site.
- Observed nonfood-grade containers used for food storage. Trash can storing rice.
- Critical - Observed objectionable odors in bathroom. Men's restroom .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork eggrolls in prep cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken wings cooked 69 degrees, chicken cooked 83 degrees at the cookline .
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. To-go containers on the shelf above the rice cooker. Corrected On Site.
- Critical - Observed soil residue in storage containers. Flour containers.
- Observed wall in disrepair in the dinning area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken wings 69 degrees, chicken 89 degrees sitting at the fryer station . Moved to the freezer .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pork ribs, pork eggrolls, dumplings , chicken in the prepline cooler.
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
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