- No Violations Were Observed
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4/9/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler and walk in freezer. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw shrimp in kitchen prep sink. **Corrected On-Site** **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Under all buffet compartments in dining room. **Warning**
- Basic - Stored food not covered in walk-in cooler. Containers of cooked chicken on very top level. **Corrected On-Site** **Warning**
- High Priority - Dented/rusted cans present. See stop sale. One can of "united friendship brand(r)" canned peaches. 6 lbs. 10 oz. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi rice at sushi bar in metal container temped 94°f, product was not in the process of preparation or cooling. Operator stated that product was prepared about 1pm today. Establishment could not provide a time procedure for the product or time marking. Establishment could not provide a ph meter either. **Warning**
- 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. Sushi rice at sushi bar in metal container temped 94°f, product was not in the process of preparation or cooling. Operator stated that product was prepared about 1pm today. Establishment could not provide a time procedure for the product or time marking. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over ready to eat food in walk in cooler. **Corrected On-Site** **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.Sushi rice at sushi bar in metal container temped 94°f, product was not in the process of preparation or cooling. Operator stated that product was prepared about 1pm today. Establishment could not provide a time procedure for the product or time marking. **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. For two containers of cooked chicken inside the walk in cooler. **Corrected On-Site** **Warning**
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2/7/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bowl with no handle used to dispense food. **Corrected On-Site**
- Basic - Cardboard used to line nonfood-contact shelves in walk in cooler.
- Basic - Cloth used as a food-contact surface. Cloth on sushi rice. **Corrected On-Site**
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Cookline Handsink needs to be caulked to the wall.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Corrected On-Site**
- Basic - Plastic jug cut in half and reused as scoop. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sugar, flour, salt.
- High Priority - Cooked sushi rice cold held at greater than 41 degrees Fahrenheit. Advised to use time.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken stored over cooked foods. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish stored over cooked chicken. **Corrected On-Site**
- Intermediate - Accumulation of soil residue in the interior of the ice machine.
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10/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line food-contact shelves.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cloth used as a food-contact surface.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Exterior door has a gap that opens to the outside.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee washed hands with no soap.
- High Priority - Live flies in kitchen.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shell eggs above cucumbers and tomatoes, raw beef above imitation crab
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment
- Intermediate - Handwash sink used for purposes other than handwashing. Storing gloves and storage container
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6/17/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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