- Basic - Accumulation of food debris/soil residue on paper towel dispenser.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan
- Basic - Build-up of grease on nonfood-contact surface. Wok area. Sides of flat top grill.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Light not functioning above the ware washing area.
- Basic - Shelves under preparation table soiled with food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Soiled towel hanging from apron.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- 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. Operator using his bare hand on the cooked noodles that was not ready to be re cooked immediately. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fry rice in the pot on the prep table was 117°. Cooked chicken in the warmer on the front counter was 120°. Operator stated chicken and rice were cooked at 2:00pm.
- Intermediate - Encrusted, soiled material on the scale
- Intermediate - Interior of reach-in coolers soiled with accumulation of food residue.
- Intermediate - No soap provided at handwash sink. Hand sink at the rear exit door
- Intermediate - Soil residue in food storage containers. MSG, sugar, salt, flour containers
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser bottle **Corrected On-Site**
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08/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on drainboards or equivalent.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor. Remove floor mats.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food debris/dust/grease/soil residue on exterior of the reach in coolers . Trash cans
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking spoons in water at 75°. Corrected to 142° **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Inside the hand sinks very soiled.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fry rice 49° prepped 2/10/14.
- 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. (Chicken in the warmer at the front counter cooked 12:00pm per owner was 112°)
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tomato spoiling.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Dressing cooler.
- Intermediate - No soap provided at handwash sink. Hand sink at the front counter.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **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. No date marking on the cooked beef / cooked chicken / cut cabbage / gyro. Prepped 2/10/14 **Corrected On-Site**
- Intermediate - Soil residue in food storage containers.
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. **Corrected On-Site**
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2/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of the reach in coolers
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Interior / exterior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Prep cooler
- Basic - Plumbing system in disrepair. Hand sink at the frontline
- Basic - Shelves under preparation tables soiled with food debris.
- Basic - Working containers of food removed from original container not identified by common name. MSG / sugar / flour
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cabbage cut 49°/ gyro 49°, storage cooler form 11/19/13
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Hot water supply not maintained during peak periods. Hand sink at the frontline.
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Spray bottle containing toxic substance not labeled. Soap at the frontline **Corrected On-Site**
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Flattop grill
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling vents soiled with accumulated dust.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Soil residue build-up on nonfood-contact surface. Storage shelves.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken in the warmer at the front line 123?. Gyros at the flattop grill 75?
- High Priority - Raw animal food not properly separated from ready-to-eat food. ( Raw prepped chicken in a bus pan uncovered stored on beef and next to noodles in the white freezer.
- Intermediate - Soil residue in food storage containers. Four, salt at the cook line.
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1/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. (fry rice 53 degrees , cooked 10/29/13).
- Observed build-up of grease on nonfood-contact surface. [Wok area].
- Observed build-up of heavy grease on nonfood-contact surface. [Hood filters].
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Cooked whole chickens in warmer 118 outer section 123 inside the chicken ] Reheated at 198/201 degrees ] Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/12/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked tenders dated 3/10/12; sliced turkey dated 3/12/12; pasta 51/55 degrees cooked 3/12 at 10am. [Call Back found the pasta prepped 3/12/12 not date marked].
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef sausages 55 degrees-3/10/12; chicken tenders 47 degrees -3/10/12; sliced turkey 49 degrees - 3/12/12; pasta 51/55 degrees -3/12/12, shrimps 57 degrees-3/10/12 black two door reach in cooler. [Call Back found beef sausages frozen, sliced chicken 41 degrees, shrimps frozen. [Pasta 46/47 degrees, pasta was made 3/13/12 per operator.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Gyros 50 degrees, 3/12/12, makeline reach in cooler. [Call Back found Gyros from 3/12/12 inspection in the reach in cooler at 46/47 degrees . Food was not destroyed per the Stop Sale Order issued on 3/13/12].
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3/20/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked tenders dated 3/10/12; sliced turkey dated 3/12/12; pasta 51/55 degrees cooked 3/12 at 10am. [Call Back found the pasta prepped 3/12/12 not date marked].
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef sausages 55 degrees-3/10/12; chicken tenders 47 degrees -3/10/12; sliced turkey 49 degrees - 3/12/12; pasta 51/55 degrees -3/12/12, shrimps 57 degrees-3/10/12 black two door reach in cooler. [Call Back found beef sausages frozen, sliced chicken 41 degrees, shrimps frozen. [Pasta 46/47 degrees, pasta was made 3/13/12 per operator.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Gyros 50 degrees, 3/12/12, makeline reach in cooler. [Call Back found Gyros from 3/12/12 inspection in the reach in cooler at 46/47 degrees . Food was not destroyed per the Stop Sale Order issued on 3/13/12].
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Black two door reach in cooler in kitchen. Call Back found the equipment removed from the establishment and sent to a repair shop, other cold holding unit being used. [Time extension granted to 3/19/12.]
- Violation: 44-05-1 Observed employee in soiled apron working with food .
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3/14/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Black two door reach in cooler in kitchen.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Small bowl scooping the rice. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Handle of scoop in the cooked rice. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Inside the white plastic utensil storage container.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Storage shelf under the 3-compartment sink.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee in soiled apron working with food .
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washed his hands at the 3-compartment sink.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Gyros machine .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef sausages 55 degrees-3/10/12; chicken tenders 47 degrees -3/10/12; sliced turkey 49 degrees - 3/12/12; pasta 51/55 degrees -3/12/12, shrimps 57 degrees-3/10/12 black two door reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 46 degrees -3/11/12, makeline reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Gyros 50 degrees, 3/12/12, makeline reach in cooler.
- Critical - Observed potentially hazardous food thawed at room temperature. Raw chicken in the 3-compartment sink.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw seasoned beef stored on the top of the raw seasoned chicken in the reach in cooler. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Maintain the handsink clean.
- Critical - Observed rodent activity as evidenced by 10 current rodent droppings found on the top of the water heater in a room next to the handsink which is next to pt prep/makeline reach in cooler. Establishment placed on warning by George in Tallahassee. This violation must be corrected by : 3/14/12.
- Critical - Observed rodent activity as evidenced by 16 dried rodent droppings found unde the mopsink which is in a room next to the handsink located next to the prep/makeline reach in cooler and food storage cooler .
- Critical - Observed rodent activity as evidenced by 3 dried rodent droppings found under the handsink next to the prep/makeline reach in cooler and food storage reach in cooler.
- Observed single-service items stored on floor. To-go containers. Corrected On Site.
- Critical - Observed soil residue in storage containers. Rice container very soiled.
- Observed unnecessary items on the premise outside .
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. Eggplants, lettuce stored wit the pita breads and above sour cream in cookline cooler. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked tenders dated 3/10/12; sliced turkey dated 3/12/12; pasta 51/55 degrees cooked 3/12 at 10am.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name. Sugar, salt container on the shelf. Repeat Violation.
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3/13/2012 | Routine - Food | Warning Issued |
- Food-contact surface not smooth and easily cleanable. Soiled dry wiping towel underneath the cutting board.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- 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.
- Observed ceiling air conditioning vent cover in kitchen area soiled .
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottles of water on the rack above the warewashing sink.
- Observed build-up of grease on nonfood-contact surface. Back of the fryers .
- Critical - Observed container of medicine improperly stored. Cleaning solution improperly stored at the frontline counter .
- Critical - Observed employee improperly washing hands. Operator improperly dried his hands in a towel instead of a single use towel.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Operator handled the raw chicken then washed his hands at the 3-compartment sink twice.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Observed operator using a stainless steel container scooping the fry rice.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Operator cutting the cooked chicken with bare hands without any alternative operating procedure in place. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Single door reach in cooler next to the fryers.
- Critical - Observed person in charge allowing entry of outside personnel into food service areas who do not comply with the Food Code. Observed two small children in the food areas around the counter. Corrected On Site.
- Critical - Observed soil residue in storage containers. White rice container too soiled with food debris .
- Observed soiled dry wiping cloth in use.
- Critical - Observed toxic item improperly stored. Container of soap stored on the drainboard with cooked chicken and beef. Corrected On Site.
- Observed unnecessary items on the premise outside .
- Soiled aprons, or apparel not kept in a suitable container prior to laundering. Soiled apron stored next to the single service item and on the top of the flour black container.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Flour container.
- Critical - Working containers of food removed from original container not identified by common name. Salt, sugar, msg containers next to the microwave .
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11/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in unisex bathroom.
- Critical - Manager lacking proof of Food Manager Certification. NEW OPERATOR.
- No Heimlich maneuver sign posted.
- 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. NEW OPERATOR. Employees must be trained in 60 days.
- Critical - No thermometer provided to measure temperature of food product.
- Observed dusty ceiling tiles and/or air conditioning vent cover in the kitchen area.
- Observed no child labor law poster.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Rice, sugar.
- Critical - Vacuum breaker mising at hose bibb where hose is added outside.
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5/2/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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