- Basic - Bowl or other container with no handle used to dispense food. Bulk bins
- Basic - Brown bags used as liner for food container. For drainage after frying
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cut carrots, onions
- 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 - Food stored in chest freezer not covered.
- Basic - Food stored on floor. Bulk rice
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Plastic jug cut in half and reused as scoop.
- Basic - Reuse of single-use number 10 cans.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - reach in cooler gasket torn/in disrepair.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over peppers
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink not accessible for employee use at all times.2 Milk crates, rice pot and boxes, kitchen
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Utensils, jug scoop
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No soap provided at handwash sink.
- 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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07/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Bowl or other container with no handle used to dispense food. Bulk containers
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Case/container/bag of food stored on floor in kitchen, oil, dried peppers
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bulk containers
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- 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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Ice buildup in reach-in freezer.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Paper menu used as liner for food container, in reach in cooler and near fryer to drain foods
- Basic - Plastic jug cut in half and reused as scoop.
- Basic - Raw animal food stored above unwashed produce., raw chicken over raw peeled onions
- Basic - Reuse of single-use articles, as scoops in bulk containers
- Basic - Reuse of single-use number 10 cans.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soil residue build-up on nonfood-contact surface, inside lid if reach in cooler
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in chest freezer.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods., uncovered raw beef and uncovered raw chicken next to bulk container of uncovered cut vegetables
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken wings and raw beef over soy sauce buckets
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by empty bulk buckets, milk crates and rice pot
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Packaged food not labeled as specified by law.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soil residue in food storage containers, bulk containers
- Intermediate - Spray bottle containing toxic substance not labeled.
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area.
- Intermediate - utensil in handwash sink.
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1/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- 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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Ice buildup in reach-in freezer.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors, mattress and toys in back of restaurant
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Plastic jug cut in half and reused as scoop.
- Basic - Reuse of single-use number 10 cans.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by crates, bowls
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Child in kitchen
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11/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in kitchen.rice,flour
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Storage of maintenance equipment in areas that may result in cross contamination.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Knife
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.sink blocked **Repeat Violation**
- Critical - Handwashing cleanser lacking at handwashing lavatory. **Repeat Violation**
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.coke **Corrected On-Site**
- Observed equipment in poor repair.freezer handle broken
- Observed gaskets with slimy/mold-like build-up. **Repeat Violation**
- Critical - Observed potentially hazardous food thawed in standing water.
- Observed residue build-up on nonfood-contact surface.prep table shelves
- Observed wall soiled with accumulated black debris in dishwashing area.
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12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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. Cooked foods (chicken, eggrolls, etc.) in reach-in cooler and walk-in cooler not date marked.
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. Salt, flour, etc. in plastic containers not labeled.
- Critical - Violation: 08A-28-1 Observed food (carrots, chicken, onions, etc.) stored on floor in the walk-in cooler.
- Critical - Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up - all reach-in cooler gaskets.
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7/27/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times. Observed all handwash sinks blocked. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory - handwash sink next to the rice cooker.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cut plastic bottle used as scoop.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed food (carrots, chicken, onions, etc.) stored on floor in the walk-in cooler.
- Critical - Observed food being cooled by nonapproved method. Observed cooked noodles being cooled covered in the walk-in cooler.
- Observed gaskets with slimy/mold-like build-up - all reach-in cooler gaskets.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch in water on cooks cart measured 76F. Product placed in reach-in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored behind beef in make table refrigerator. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Bleach in wiping cloth bucket measured greater than 200 PPM.
- Observed utensils stored in crevices between equipment - knife stored in between make table refrigerator and preparation table. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked foods (chicken, eggrolls, etc.) in reach-in cooler and walk-in cooler not date marked.
- Critical - Working containers of food removed from original container not identified by common name. Salt, flour, etc. in plastic containers not labeled.
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5/25/2012 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Hong Kong Chinese Restaurant, 3244 Lithia Pinecrest Rd #101, Valrico, FL »