- Basic - Bowl or other container with no handle used to dispense food. In bulk sugar container side dry storage area **Warning**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Case of lids on floor in front server area, cases of cups and foam containers on floor in side dry storage area. **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee soup stored on top shelf of cooler side of restaurant, instructed employee to place all personal food on bottom shelf **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Ambient thermometer needed in 1 door reach in cooler side of kitchen **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. For pork in back reach in freezer **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken thawing in triple sink, manager stated she brought chicken out this morning to thaw, instructed to place under running water or back in walk in cooler. **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. Heavy black build up on gasket **Warning**
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Scoop for rice stored in soiled water 76° on prep table right side of cook line. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. White rice left on counter back of kitchen 56°. Person in charge stated they will leave it out for fried rice orders, corrective action, instructed to place container in cooler. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pitcher for water stored in front hand wash sink. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. In women's restroom **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Person in charge cannot locate any food manager certifications. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. For triple sink or dish machine **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. One SAFESTAFF card is hanging in closet but employee no longer works at establishment according to person in charge. **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In women's restroom **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. Soup and chicken in walk in cooler to right side made more than 2 days prior according to person in charge **Warning**
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10/30/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In bulk flour container in office.
- Basic - Employee personal items stored in or above a food preparation area. Employee purse and phone on prep table across from triple sink.
- Basic - Gaskets with slimy/mold-like build-up. On reach in freezer and walk in cooled back of establishment.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. 2 reach in coolers across from cook line.
- Basic - No copy of latest inspection report available.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Next to microwave on prep table next to ice machine.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine bucket 200 ppm
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pork, chicken broth, slice of pork, hard boiled eggs 49-51°, chicken curry 48°, pork 48°, 6 sausages 47° all food made last night according to chef.
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Scoops stored in standing water by cook line in 88° water, employee corrected.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. rice noodle 46-47° in reach in cooler across from cookline, pre- cooked pork 47° in reach in cooler, corrective action, employees added ice to items.
- High Priority - Potentially hazardous (time/temperature control for safety) food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. pork, chicken broth, slice of pork, hard boiled eggs 49-51°, chicken curry 48°, pork 48°, 6 sausages 47° all food made last night according to chef.
- High Priority - Raw animal food stored over ready-to-eat food. Raw whole shell eggs stored over produce in walk in cooler, employee corrected . **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. Bag Raw chicken over bags of raw pork in reach in freezer back of establishment. Employee corrected. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. All food cooling in reach in coolers are covered with tight plastic lids.
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of sanitizer according to employee next to front hand sink, corrected by employee. **Corrected On-Site**
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07/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris. Next to grill, end of cook line.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Owner states he has them but did not bring them.
- Basic - Walk-in freezer shelves soiled with encrusted food debris. From previous owner.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By front counter, also missing soap.
- Intermediate - No probe thermometer provided to measure temperature of food products. Owner states he has them but did not bring them.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. At men's and women's restrooms.
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4/23/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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