- Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop in soy sauce
- Basic - Cardboard used to line food-contact shelves. In reach in freezer by ware wash area
- Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom and top of screen door in use during hours of operation **Repeat Violation**
- Basic - Faucet/handle not working at plumbing fixture. Cold side handle of hand sink in back of kitchen is stripped and does not turn on
- Basic - Food stored in reach in cooler area not covered. Cooler across from fryers
- Basic - Food stored on floor. Containers of soy sauce
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife at cook line
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Soil residue build-up on nonfood-contact surface. Reach in freezer by ware wash area
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Grocery store bags used to store food in freezers
- Intermediate - Accumulation of food debris/grease on food-contact surface. Sugar, MSG containers at crash cart on cook line have debris build up
- Intermediate - Cold water not provided/shut off at employee handwash sink. No cold water at 2 handsinks on cook line. One had water turned off, other faucet doesn't turn on or off
- Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet.
- Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in back of kitchen has paper over basin **Repeat Violation**
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10/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.all **Repeat Violation**
- 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. Flour **Corrected On-Site**
- Basic - Outer openings not protected with self-closing doors.screen door opens back leaving a gap.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Container of medicine improperly stored. On top shelf of prep table **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine above 200 ppm. Added more water ,100 ppm **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Spoons in the back hand ink **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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. Only item on the plan was corn starch. Corrected for garlic and oil, noodles and chicken **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. All cooked meats in the walk in cooler **Repeat Violation**
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5/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/27/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Swollen can Thick Soy Sauce by Koon Chun 5.25 lb
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By three compartment sink. Dispenser not working properly. Operator put another roll on top **Corrected On-Site**
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12/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. For rice **Corrected On-Site** **Warning**
- Basic - Employee personal items stored in or above a food preparation area.cell phones **Corrected On-Site** **Warning**
- Basic - Food stored in dry storage area not covered. Baking soda **Corrected On-Site** **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. MSG **Corrected On-Site** **Warning**
- Basic - Outer openings not protected with self-closing doors. **Warning**
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity.flour **Warning**
- Basic - Soiled reach-in cooler gaskets. All on cook line **Warning**
- Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- 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. Handled Shreded cabbage did not cook right away. Discarded **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch 65,garlic and oil 70 f less than two hours. Explained TPHC and emailed Chinese lic. Pkt **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 90 f on cook line Mgr discarded **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. Explained **Corrected On-Site** **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Reach-in cooler shelves soiled with food debris. **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. Egg rolls, sweet and sour chicken in walk in cooler **Corrected On-Site** **Warning**
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Small child **Corrected On-Site** **Warning**
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10/23/2013 | Routine - Food | Warning Issued |
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