- Basic - Case/container/bag of food stored on floor in walk-in cooler. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Food stored on floor. Food buckets, cases of oil **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Reuse of single-use number 10 cans. **Warning**
- Basic - Screen in door torn/in poor repair. **Warning**
- Basic - Single-use plastic bag reused. Rice bags **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Mop sink **Warning**
- Basic - Stored food not covered in chest freezer. **Warning**
- Basic - Wood food-contact surface not properly sealed. All wood shevles **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. In walk in cooler raw chicken over ready to eat **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. All ready to eat foods **Warning**
- Intermediate - Records/documents for required employee training do not contain all of the required information. **Warning**
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07/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Cardboard used to line between egg rolls in walk in cooler **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Food stored on floor. Food buckets, cases of oil **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Reuse of single-use number 10 cans. **Warning**
- Basic - Screen in door torn/in poor repair. **Warning**
- Basic - Shelf under preparation table soiled with food debris. All in kitchen **Warning**
- Basic - Single-use plastic bag reused. Rice bags **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Mop sink **Warning**
- Basic - Soiled reach-in cooler gaskets. At the reach in cooler for fried items **Warning**
- Basic - Stored food not covered in chest freezer. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wood food-contact surface not properly sealed. All wood shevles **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Raw beef, chicken, bean spouts, tofu, shrimp temp between 50°-54°. Advised **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked wings temp at 68°, at cook line, advised using time control **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Temp at 72°, less than 4 hours, advised using time control. Provided using time control procedure template **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch temp at 77°, advised to use time control **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. In walk in cooler raw chicken over ready to eat **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. **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Has an ambient temperature of 56° **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. All ready to eat foods **Warning**
- Intermediate - Records/documents for required employee training do not contain all of the required information. **Warning**
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07/16/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Cookline.
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 44f.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers.
- Intermediate - Spray bottle containing toxic substance not labeled. Cleaner.
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12/3/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- High Priority - Observed: Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut cabbage 60f. Priority: High Priority
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. Priority: High Priority
- Intermediate - Observed: Handwash sink used for purposes other than hand washing. Wiping cloths stored on sink. **Corrected On-Site** Priority: Intermediate
- Intermediate - Observed: No certified food manager for establishment. Priority: Intermediate
- Basic - Observed: No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers. Priority: Basic
- Intermediate - Observed: 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. Priority: Intermediate
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts 48f, pasta 49f. Corrective action, items placed in reach in cooler. Priority: High Priority
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11/13/2013 | Routine - Food | Warning Issued |
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