- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Soil residue build-up on nonfood-contact surface.Prep tables
- Basic - Standing water in floor drain/floor drain draining very slowly.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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08/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Cart at cook line.
- Basic - Build-up of grease/dust/debris on 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 - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Open dumpster lid.
- Basic - Outer openings not protected with self-closing doors. Self closing device broken on back door.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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4/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Intermediate - Identity of food or food product misrepresented.Crab Ragoon on menu - using Surimi imitation crab. **Corrected On-Site**
- 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.
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has Servesafe National Restaurant employee booklet on premises. No employees at this time.
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9/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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. operator has sixty days from date of hire to complete approved food handler training.
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4/10/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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