Chopstick House, 9850 Alt A1a #503, Palm Beach Gardens, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Bowl or other container with no handle used to dispense food. Multiple instances for rice bins, flour bins, sugar bins
- Basic - Case/container/bag of food stored on floor in dry storage area. Bag of flour and bag of yellow seasoning
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in freezers and upright cooler
- Basic - Employee with no hair restraint while engaging in food preparation.kitchen cooks
- Basic - Equipment in poor repair. COOKLINE reach in cooler ambient 50° NOTE: operator did not have food stored in unit at time of inspection and service technician is en route to perform repair on unit
- Basic - Food stored in dry storage area not covered. Open bags of flour and yellow seasoning powder
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 86° water. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.walk in cooler
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Multiple instances in reach in freezers and walk in cooler
- Basic - Plumbing system in disrepair. Dish machine spray hose arm leaking water
- Basic - Shelf under preparation table soiled with food debris. Cookline
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Aluminum cans used to store rice and sprouts.
- Basic - Soiled reach-in cooler gaskets. COOKLINE reach in cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two instances in kitchen on prep tables
- 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. Kitchen cook handles cooked chicken pieces with bare hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rehydrated corn starch in COOKLINE cart at 88°. CORRECTIVE ACTION TAKEN: moved to walk in cooler
- High Priority - Raw animal food stored over ready-to-eat food. Multiple instances including inside the upright freezers, upright coolers, and walk in cooler
- High Priority - Raw animal foods not properly separated from each other in holding unit. Upright freezer near walk in cooler: raw chicken over raw beef.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Left on COOKLINE cooling rack ambient 86° less than one hour. CORRECTIVE ACTION TAKEN: moved to walk in cooler
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Cutting board(s) stained/soiled. Cookline
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked chicken and cooked rice on COOKLINE cooling rack at 85-86°. CORRECTIVE ACTION TAKEN: operator moved products into walk in cooler
- 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 ribs in upright cooler
|
08/01/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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