- Basic - Bowl or other container with no handle used to dispense food. In rice container. Removed cup. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Blender on shelf in dry storage. Kitchen; cleaned blender. **Corrected On-Site**
- Basic - Cardboard used to line food-contact shelves. Soiled cardboard where seasoning are stored on cart in cook line; pic changed card board, **Corrected On-Site**
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Light not bright enough over steam table AND Cook has 4 hood lights out.
- Basic - Food stored on floor. In WALKIN. Buckets, with sauce, eggs.
- Basic - Interior of microwave soiled with encrusted food debris, On dry storage shelf in Kitchen.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade bags used in direct contact with food. Dumplings in reach in freezer, Kitchen.
- Basic - Soil residue build-up on nonfood-contact surface. Storage shelf on top of flip top. Plastic covering greasy. Pic cleaned shelf, **Corrected On-Site** **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. Beef, pic covered,**Corrected On-Site** **Repeat Violation**
- Basic - Wall soiled with accumulated food debris. Under storage shelf where flour is stored, Kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed cloth In wipe bucket at cook line, **Corrected On-Site**
- High Priority - First aid supplies improperly stored. On shelf with seasoning Kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fresh garlic at cart at 59° in cook line, corrective action taken, 50°. Put in Reach in cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over cooked dumplings in flip top in cook line. Pic placed egg on bottom shelf, **Corrected On-Site**
- High Priority - Stop Sale issued due to adulteration of food product. 2 dented chestnut cans. Discarded. **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. Dumplings cooked yesterday not date marked in WALKIN cooler.
|
5/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.PREPERATION TABLE SHELVING
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Repeat Violation**
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.upright freezer
- Basic - Stored food not covered in walk-in cooler. **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Repeat Violation**
- High Priority - Sanitizer not used in accordance with the manufacturer's recommendations.CHLORINE SANITIZE SOLUTION FOR WET WIPING CLOTHS 10ppm
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.COOKED EGG ROLLS
|
8/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Equipment or utensils not designed or constructed in a durable manner.RUSTED PREP TABLE SHELVING
- Basic - Food-contact surface not smooth and easily cleanable.REUSE OF TOFU CONTAINERS FOR VEGES AND MEATS IN WIC
- Basic - Outer openings not protected with self-closing doors.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Handwash sink used for purposes other than PITCHER IN HANDSINK
|
7/29/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface.HOOD FILTERS
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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. EMPLOYEE WASHING UTENSILS IN INCORRECT ORDER
- Basic - Equipment or utensils not designed or constructed in a durable manner.RUSTED PREP TABLE SHELVING
- Basic - Food-contact surface not smooth and easily cleanable.REUSE OF TOFU CONTAINERS FOR VEGES AND MEATS IN WIC
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- 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.HANDLES IN FRIED RICE
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.UPRIGHT FREEZER
- Basic - No handwashing sign provided at a hand sink used by food employees.KITCHEN HANDSINK
- Basic - Outer openings not protected with self-closing doors.
- Basic - Stored food not covered in walk-in cooler.
- 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.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. **Corrected On-Site**
- Intermediate - Food manager certification expired.
- Intermediate - Handwash sink used for purposes other than PITCHER IN HANDSINK
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.removed to freezer. From 74? to 50? in 20 minutes to end of inspection
- 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 **Repeat Violation**
|
3/26/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. cooking fork in sink
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoops
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggs on reachin cooler countet.
- Critical - Observed uncovered food in holding unit/dry storage area. Chicken
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Rice, pasta, chicken, shrimp, pork in walkin cooler
- Wet wiping cloth not stored in sanitizing solution between uses. On counter
|
10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. kitchen .
|
4/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Hot water not provided/shut off at employee hand wash sink. kitchen . Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen .
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. training booklets in establishment, but none filled out. This violation must be corrected by : 2/14/12.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. bulk bins (rice, flour etc.) - dry storage area .
- Critical - Observed raw animal food stored over ready-to-eat food. chicken over produce/vegetables - walkin cooler .
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses. sanitizer bucket not set up. Corrected On Site.
|
12/14/2011 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Manager lacking proof of Food Manager Certification. Corrected On Site.
- Wet mop not hung to dry.
|
8/4/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about China Kitchen, 4509 Pga Blvd, Palm Beach Gardens, FL »