- No Violations Were Observed
|
08/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.fresh garlic oil and corn starch mixture found at 61F on cook line.recommend rapid chill Corrected On Site.
- Critical. Displayed food not properly protected from contamination.dry noddles.powered peanuts,cookies at buffett. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.for cooked rice Corrected On Site.
- Observed scoop with handle in contact with sugar in dry storage area.
- Observed nonfood-grade containers used for food storage.for all bulk.flour,corn starch,uncooked rice,sugar,salt
- Observed using card board for lining shelves in kitchen
- Critical. Observed equipment and utensils not being sanitized in 3 bay sink. Corrected On Site.
- Observed heavy build-up of grease inside smoker
- Observed heavy build-up of food debris, dust or dirt on shelves on cook line
- Critical. No handwashing sign provided at a handsink used by food employees.sushi/mongolian grill area
- No copy of latest inspection report.
|
08/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- 3A-07-1 on 9/24/10 chicken was at 177 degrees fahrenheit and flounder was 107-108 degrees fahrenheit on the buffet. chicken was 58 degrees fahrenheit and noodles were 56 degrees fahrenheit in the reach in cooler on 2/25/10 raw chicken was 47 degrees fahrenheit in the reach in cooler cooked chicken was 50 degrees fahrenheit on a shelf and pigs in a blanket were 97 degrees fahrenheit on the buffet
- 8A-26-1 on 9/24/10 raw pork was stored over vegetables on the cookline on 2/25/10 raw chicken was stored over cooke pork in walk in cooler
- 09-05-1 handless scoops were used to dispense food items 6/18/09-2/25/10
|
6/8/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Hot hold chicken was at 97,117,120 degrees fahrenheit at various hot hold locations on the buffer. hot hold fish was at 95 and 110 degrees fahrenheit and pigs in the blanket 118 and 124 degrees fahrenheit also Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food.raw chicken is stored over ready to eat sauces ithe walkin cooler, and raw chicken out of the original package is stored over raw fish in the walkin freezer Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Repeat Violation.
|
6/8/2010 | Complaint Partial | Administrative complaint recommended |
- Critical. Observed shell eggs in use or stored with cracks or broken shells.top box of cook line RIC. Corrected On Site.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.sushi rice at mongolian bar Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.raw chicken stored in True RIC found at 47F.recommend rapid chill. Corrected On Site. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cooked chicken on shelf under oven at 50F.recommend rapid chill. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.pig n blanket 97F. Corrected On Site.discarded Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.sweet n sour chicken 98F. Corrected On Site.discarded Repeat Violation. Repeat Violation.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.true RIC
- Critical. Observed raw chicken over raw pork in the walkin freezer. Repeat Violation.
- Critical. Observed container of raw chicken stored over live crab in the walkin cooler. Repeat Violation.
- Critical. Observed raw chicken over cooked pork in the walkin cooler Repeat Violation.
- Critical. Observed uncovered pork in the walkin freezer. Corrected On Site. Repeat Violation.
- Critical. Observed uncovered cooked chicken in walkin cooler
- 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.bowls found in container of flour
- Observed card board being used as a shelf liner where opened containers of sauces are stored heavily soiled.recommend tonchange daily
- Observed cook line cutting board badly grooved/pitted and no longer cleanable.recommend to flip or resurface
- bamboo wraps at mongolian bar being used for sushi
- Critical. Observed audio/visual alarm on dishmachine
- Critical. Observed heavy accumulation of debris in warewashing machine and associated equipment.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.bleached stick out at mongolian bar. Corrected On Site.50 ppm
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.bleached out stick at waitstaff
- Wet wiping cloths not stored in sanitizing solution between uses.
- Critical. Observed heavy encrusted material on can opener blade. Corrected On Site. Repeat Violation.
- Observed heavy build-up of food debris on shelves on cook line
- Clean bus pans not stored inverted. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink.kitchen handsink by oven Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.walkin frezzer Repeat Violation.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.at the mongolian bar and waitstaff area sanitizer buckets were over 200ppm.bleached stick. Corrected On Site.
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only.abc in kitchen by dishmachine
|
2/25/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cooked noodles and cooked chicken on a stick stored in the 2 door true RIC.Operator states he placed in RIC at 10:30 Am. Corrected On Site.recommend rapid chill.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.chicken on a stick 117F flounder 107F. Corrected On Site.recommend to reheat to 165F
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.2 door true RIC located on cook line ambient temperature is 60F.No warning issused other working coolers maintaing 41F.This unit is not to be used untill replaced or maintaing 41F or below.
- Critical. Observed raw animal food stored over ready-to-eat food.raw pork over vegitables in white RIF located on the cook line.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.ice scoop. Corrected On Site.
- Observed a nonfood-grade basting brush used in food.metal band brush. Corrected On Site.
- Critical. Observed heavy encrusted material on can opener.
- Observed leaking pipe at plumbing fixture.hand sink on cook line.
- Critical. Handwash sink not accessible for employee use at all times.water turned off. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
|
9/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/18/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 4/23/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/23/2009 | Routine - Food | Warning Issued |
| No report available. | 9/30/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about East Garden Chinese Restaurant, 1910 N Wickham Rd, Melbourne, FL »