- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface of shelf over 3 compartment sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 65°F in kitchen, chicken moved to walkin cooler, corrective action taken.
- High Priority - Raw animal food stored over cooked food. Raw chicken over cooked chicken in reachin cooler, and raw shrimp over cooked chicken in walkin cooler **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 cooked over 24 hours ago not dare marked
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10/29/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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09/22/2014 | Routine - Food | Admin. Complaint Callback Complied |
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over noodles and cooked shrimp in walkin cooler, raw shell eggs over produce in walkin cooler. **Warning** on callback 7/29/14 observed raw beef over raw shrimp in walkin cooler.
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07/29/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- No Violations Were Observed
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6/23/2014 | Complaint Full | Admin. Complaint Callback Complied |
- Basic - Equipment in poor repair. Reachin cooler across from cookline has standing water in bottom of unit. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface between tables and cooking equipment. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine sanitizer **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over noodles and cooked shrimp in walkin cooler, raw shell eggs over produce in walkin cooler. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Handsink used to hold towel. **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**
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5/3/2014 | Routine - Food | Warning Issued |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On callback 3/17/14 observed rice scoop in standing water.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. On callback 3/17/14 observed no datemarking on premises for egg rolls and other cooked foods made more than 24 hours ago.
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3/17/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Build-up of dust or dirt on nonfood-contact surface. Non food prep shelf next to walk in cooler.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored in a prohibited areas served flour like substance stored in card board box. Contents voluntarily discarded. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No handwashing sign provided at a hand sink used by food employees near kitchen entrance.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working container of food not labeled. Observed containers of rice, flour like substance without labeling.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed trash container made of galvanized steel used for holding rice. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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1/8/2014 | Complaint Full | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, on top of dishmachine and cooler by kitchen entrance, as well as between cooking equipment across from cookline. Also buildup on bottom shelves of tables and bucket lids throughout kitchen. **Warning** on callback 7/30/2013 observed heavy buildup of debris between tables, fryers, cooking equipment.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over cooked chicken in reachin cooler across from cookline. **Corrected On-Site** **Warning** on callback 7/30/2013 observed raw chicken over cooked food in reaching cooler across from cookline.
- Intermediate - Manager lacking proof of food manager certification. **Warning** on callback 07/30/2013 observed no proof on certified food manager certification.
- Intermediate - No certified food manager for establishment. **Warning** on callback 07/30/2013 observed no proof of food manager certification.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** on callback 07/30/2013 observed no proof of completed employee training.
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7/30/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, on top of dishmachine and cooler by kitchen entrance, as well as between cooking equipment across from cookline. Also buildup on bottom shelves of tables and bucket lids throughout kitchen. **Warning**
- Basic - Food stored on floor. Bag of onions on floor in walkin cooler, also box of sweet potatoes on floor. **Corrected On-Site** **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Warning**
- Basic - Reuse of single-use articles. Cardboard boxes reused no stored throughout kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. On buffet line food ( chicken, soup, shrimp, etc) from 120?-122?F. Corrective action taken heat increased on unit, food replaced that was under temperature. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over cooked chicken in reachin cooler across from cookline. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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. Chicken, pork, beef, egg rolls etc. made over 24 hours ago, no date marking on premises . **Warning**
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5/8/2013 | Complaint Full | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm in dishmachine . Manually wwash dishware until dishmachine sanitizer is repaired.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in water. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken in kitchen at 53F, out less than 30 min. Corrective action taken chicken moved to reachin cooler .
- Critical - Observed potentially hazardous food thawed in standing water. Shrimp thawed in standing water. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over produce in walkin cooler . Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over fish in walkin cooler . Corrected On Site.
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11/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. ALL DISHWARE MUST BE MANUALLY WASHED RINSED AND SANITIZED IN 3Compartment sink until dishmachine is repaired.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn statch in water and garlic in oil 77F, corrective action taken foods moved to reachin cooler .
- Critical - Observed raw animal food stored over cooked food. Raw chicken over egg rolls in walkin cooler , and eggs over cooked pork in reachin cooler . Corrected On Site.
- Observed residue build-up on nonfood-contact surface , on inside of bottom of reachin cooler across from cookline. Also between/under tables and equipment heavy residue buildup.
- Observed utensils[knife] stored in crevices between equipment prep table and reachin cooler. Corrected On Site. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken , beef, pork etc on buffet line 120F, steam tables not up too temperature yet, corrective action taken heat increased
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8/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment or utensils not properly stored. Utensills stored in dirty bucket by dishmachine . Corrected On Site. Utensils washed and bucket washed.
- Critical - Employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employee touched Cooked pork with bare hands . Corrected On Site.
- In-use knife/cleaver/spatula stored between pieces of equipment. Corrected On Site.
- Critical - Interior of microwave soiled with encrusted food debris. Repeat Violation.
- Critical - No paper towels or mechanical hand drying device provided at handwash sink by 3compartment sink. Corrected On Site. Repeat Violation.
- Critical - Potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sweet and sour chicken at 65F in kitchen , out for 30 minutes as per management. Corrective action taken, chicken moved to walkinfreezer for rapid cool down.
- Soil residue build-up on nonfood-contact surface of shelf under main prep table, also floor on walkincooler .
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5/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Noodles 50F in kitchen . Corrected On Site. Repeat Violation. On callback 3/7/12 observed noodles 65F.
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3/7/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions by dishmachine .
- Critical - Handwashing cleanser lacking at handwashing lavatory by icemachine. Corrected On Site.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - Observed food stored on floor. Boxes of food on floor in walkincooler . Corrected On Site. Repeat Violation.
- Critical - Observed interior of microwave across from soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Noodles 50F in kitchen . Corrected On Site. Repeat Violation.
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1/3/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/17/2011 | Complaint Full | Administrative complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken and pork in reachincooler at 44-48F cooked last night. Foods moved to walkincooler for rapid cooling. Corrected On Site. Employees reeducated on proper cooling properly .
- Critical - Observed food stored on floor. Box of food on floor in walkincooler .
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink by 3compartment sink used to hold plate. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken and pork in reachincooler at 44-48F. Foods moved to walkincooler for rapid cool down. Corrected On Site. Ambient temperature of cooler is within accepted parameters .
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shripn over beef in reachincooler across from cookline . Also eggs over produce in walkincooler . Corrected On Site.Repeat Violation. Employees reeducated on proper storage methods.
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8/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 0ppm in dishmachine .
- Critical - Handwash sink not accessible for employee use at all times. Handsink by 3compartment sink blocked by plate. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table . Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed food stored on floor. Bags of food on floor in walkincooler and walkinfreezer. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink by 3compartment sink used to hold plate and fork. Corrected On Site. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. No datemarking on premises .
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6/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken stored over water, and cooked food in walkincooler .
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken stored over water, and cooked food in walkincooler. Corrected On Site. Repeat violation cited on inspections dated 9/27/10, 12/10/10 and 2/25/11.
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6/2/2011 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. At handsink by dishmachine . Corrected On Site. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. At handsink by 3compartment sink.
- Critical - Observed food stored on floor. Boxes of food on floor as well as a bag of onions in walkincooler Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink by 3compartment sink used as dumpsink . Repeat Violation.
- Observed ice scoop with handle in contact with ice. In icemachine across from pop dispenser . Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut washed Onions and peppers at 65F in kitchen as wellas other cut vegetables at 66F in kitchen across from cookline . 4 bins of chicken 1 bin of pork, 1 bin of chicken on stick. at 49-52F in reachincooler by entrance to kitchen since yesterday . Corrected On Site. All foods in reachincooler discarded, and cut vegetables prepped this morning werevplaced into coolers. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs on top of cooked shrimp in reachincooler across from cookline. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw shrimp in walkincooler . Repeat Violation.
- Observed residue build-up on nonfood-contact surface. On walkincooler , walkin freezer, bucket lids, shelves throughout kitchen , and beneath equipment .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Foods placed on buffet line 50 mins ago range from 118-136. Chicken temperature taken are 118F and 120F. Time as public health control implemented . Corrected On Site.
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5/13/2011 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
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3/29/2011 | Complaint Full | Admin. Complaint Callback Not Complied |
- No Violations Were Observed
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3/29/2011 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. At handsinks by 3compartment sink and dishmachine .
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water on 3compartment sink by area where onions are being prepped. Corrected On Site.
- Critical - Observed food stored on floor. Bag of food on floor in walkinfreezer . Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink by 3compartment sink used to hold plate. Repeat Violation.
- Critical - Observed interior of microwave soiled. Microwave in kitchen across from fryers heavily sioled with food debris .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Noodles held in kitchen across from wok line at 58F. Corrected On Site. Placed in walkincooler
- Critical - Observed potentially hazardous food thawed in an improper manner. Beef and shrimp under 3compartment sink thawing in standing water . Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken stored over water, and cooked food in walkincooler . Corrected On Site. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw shrimp in walkincooler . Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine Sanitizer concentration at 200ppm in pan under drystorage rack By back door
- Critical - Observed soil buildup inside ice bin. Ice bin soiled in corner by entrance to dining room. Soil easily removed with alcohol swab. Repeat Violation.
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2/25/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw shell eggs over ready to eat vegetables in top compartment of reachincooler across from wok line.
- Critical. Observed uncovered food in holding unit/dry storage area. Chicken wings in walkincooler uncovered . Repeat Violation. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. Handsink used to hold coffee/tea pot. Repeat Violation. Corrected On Site.
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12/10/2010 | Complaint Full | Administrative 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. No datemarking on premesis Repeat Violation. On 12/10/10 callback observed cooked ribs made two days ago, and are not datemarked .
- Critical. Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw beef over cooked foods in standing reachincooler by dishmachine . On 12/10/10 callback inspection observed raw chicken over cooked shrimp in walkincooler .
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12/10/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. No datemarking on premesis Repeat Violation.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Eggs kept at room temperature Corrected On Site.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Beef on buffet line at 130F. Corrected On Site. Heat increased.
- Critical. Observed potentially hazardous food thawed in an improper manner. Shrimp thawed st room temperature . Repeat Violation. Repeat Violation.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw beef over cooked foods in standing reachincooler by dishmachine .
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw shripn on used egg crates sitting on top of raw chicken In walkincooler .
- Critical. Observed uncovered food in holding unit/dry storage area. Uncovered food in reachincooler across from cookline.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Dishmachine . Chlorine sanitizer at 0ppm
- Critical. Observed interior of microwave soiled. Repeat Violation.
- Critical. Observed buildup of black slime like substance in the interior of ice machine. by entrance to kitchen . Repeat Violation.
- Observed reuse of single-service articles. Egg flat trays reused for food storage.
- Critical. Observed handwash sink used for purposes other than handwashing. Handsink at end of wok line by fryers used as a dump sink, sink is full of debris .
- Observed floor area(s) covered with standing water. Standing water on floor under 3compartment sink in kitchen .
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9/27/2010 | Routine - Food | Warning Issued |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly
- Critical - Violation: 06-01-1 Observed potentially hazardous food thawed in an improper manner. Shrimp thawed in 3-compartment sink at room temperature . On callback 8/26/10, observed chicken in 3-compartment sink thawing at room temperature .
- Critical - Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw fish stored over ready to cooked chicken in walkincooler .
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. No food in walkincooler covered, chicken, fish, shrimp, noodles, vegetables.
- Critical - Violation: 22-20-1 Observed buildup of slimelike substance in the interior of ice machine. Removeable with alcohol swab.
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8/26/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach-in cooler across from wok line ambient temperature of 48 DEGREES F. Also standing reach-in cooler next to dining room door and dishmachine ambient temperature 48 DEGREES F.
- Critical - Hand wash sink lacking proper hand drying provisions.By 3compartment sink Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory, by 3-compartment sink.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee cutting ready to ear vegetables with bare hands
- Critical - Observed buildup of slimelike substance in the interior of ice machine. Removeable with alcohol swab.
- Critical - Observed employee wash hands with no soap.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Small bowl used as sugar scoop in large brown bin by walk-in cooler .
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw fish stored over ready to cooked chicken in walk-in cooler .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp in reach-in cooler across from wok line at 48 DEGREES F and chicken at 49 DEGREES F.
- Critical - Observed potentially hazardous food thawed in an improper manner. Shrimp thawed in 3compartment sink at room temperature .
- Critical - Observed uncovered food in holding unit/dry storage area. No food in walk-in cooler covered, chicken, fish, shrimp, noodles, vegetables.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. No datemarking on premesis .
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8/23/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods. Sliding glass reachin cooler in kitchen raw meat stored overcooked battered food. Also raw pork over ready to eat foods in w walkin cooler. Raw shell eggs over ready to eat egg rolls
- Critical. Violation: 08A-29-1 Observed uncovered in bin under handsink in kitchen . Corrected On Site. Ribs, veggies in walkin cooler uncovered.
- Critical. Violation: 09-05-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. In Bucket by rice cooker.
- Critical. Violation: 53B-08-1 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.
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6/17/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Working containers of food removed from original container not identified by common name. Brownbins by prep table in kitchen .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked Beef pork and shrimp at 47-50F.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Chicken 49F, pork 50F, shrimp 49F. in walkin cooler. This violation must be corrected by : 6/15/2010.
- Critical. Observed potentially hazardous food thawed at room temperature. Chicken at end of 3 compartment sink.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Sliding glass reachin cooler in kitchen raw meat stored overcooked battered food. Also raw pork over ready to eat foods in w walkin cooler.
- Critical. Observed food stored on floor. Carrots in walkin cooler.
- Critical. Observed uncovered in bin undrr handsink in kitchen . Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employees touched frozen breaded item w bare hands. This violation must be corrected by : 6/15/2010.
- 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. In Bucket by rice cooker.
- In-use utensil not stored with handle above the top of nonpotentially hazardous food and the container. Brown bins in kitchen by prep table .
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Mussel box used to store fried chips.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed interior of microwave soiled. Microwave in kitchen .
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed handwash sink used for purposes other than handwashing. Food debris in handsink in kitchen by glass front cooler. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory.by fryers
- Critical. Observed toxic item stored by food. Cleaners stored with peanuts on dry storage rack.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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. Pro
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6/14/2010 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. beef prep Corrected On Site.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed potentially hazardous food thawed in standing water. chicken
- Critical. Observed unpackaged food in an unprotected holding unit in a customer/nonsecure area.
- Critical. Observed uncovered food in holding unit/dry storage area. walk in
- Critical. No monitoring of buffet/salad bar by employee trained in safe operating procedures.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. 96f
- Observed single-service articles stored without protection from contamination.
- Critical. Handwash sink not accessible for employee use at all times. wait station Corrected On Site.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Critical. Outer openings not protected with self-closing doors. rear
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Employees not informed of acceptable sanitary practices. proper handwash
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2/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-20-2 Hood filters not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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12/14/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken pork, eggrolls walk-in
- Critical. Working containers of food removed from original container not identified by common name. chicken, beef, pork walk-in Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken diectly adjacent to cooked rte rice walk-in Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. raw chicken over cooked beef, pork walk-in Corrected On Site.
- Critical. Observed food stored on floor. walk-in cooler
- Critical. Observed uncovered food in holding unit/dry storage area. vegetables walk-in cooler
- Critical. Raw animal food not properly separated from ready-to-eat food. raw chicken above raw pork walk-in 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. sugar Corrected On Site.
- In-use utensil not stored with handle above the top of non potentially hazardous food and the container. sugar rice Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical. Observed employee eating while preparing food. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. outside of reach-in prep cooler
- Observed gaskets with slimy/mold-like build-up.
- Observed utensils stored in crevices between equipment. knives Corrected On Site.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical. Handwash sink not accessible for employee use at all times. blocked by plate Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. dump sink by door Corrected On Site.
- Observed attached equipment soiled with accumulated grease. cooler
- Hood filters not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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9/9/2009 | Routine - Food | Warning Issued |
| No report available. | 6/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/30/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Fortune Cookie, 505 W Hickpochee Ave Hwy 80, Labelle, FL »