- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, rice scoop.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.
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10/01/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bowl or other container with no handle used to dispense food, to scoop rice.
- Basic - Ceiling soiled with accumulated dust.
- Basic - Ceiling tile missing, over rice prep area in kitchen.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair, flip top reach in cooler on cook line in front of wok, see temperature log/ Stop Sale. **Warning** at time of call back inspection unit is still unable to maintain 41°F or below without assistance of using ice. Food product reading 50°F- 56°F.
- Basic - Food stored in holding unit not covered, various food.
- Basic - Food stored on floor, in walk in freezer various food.
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, cooked pork.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.
- Basic - Single-service articles not stored inverted or protected from contamination, take out containers on shelf in hallway.
- Basic - Soil residue build-up on nonfood-contact surface, on ware washing machine.
- Basic - Soiled dry wiping cloth in use.
- Basic - Stored food not covered in walk-in cooler, shrimp, pasta, prepared vegetables.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, in flip top reach in cooler on cook-line in front of Wok. Shrimp 62°F, cooked beef 65°F, cooked chicken 62°F, cooked pork 63°F, diced ham 70°F.. See Stop Sale. **Warning**. At time of call back inspection, pork 54°F, beef 56°F, vegetables 56°F, shrimp with ice 41°F. Food that are not on ice is reading above 41°F.
- High Priority - Raw animal food stored over ready-to-eat food, raw beef stored over prepared vegetables, in walk in cooler.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink, 3 compartment sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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**
- Intermediate - No soap provided at handwash sink, by walk in cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, cooked shrimp, in walk in cooler.
- Intermediate - Soil residue in food storage containers.
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09/04/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bowl or other container with no handle used to dispense food, to scoop rice.
- Basic - Ceiling soiled with accumulated dust.
- Basic - Ceiling tile missing, over rice prep area in kitchen.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee preparing food in customer section of dining area, wontons.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair, flip top reach in cooler on cook line in front of wok, see temperature log/ Stop Sale. **Warning**
- Basic - Food stored in holding unit not covered, various food.
- Basic - Food stored on floor, in walk in freezer various food.
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, cooked pork.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.
- Basic - Single-service articles not stored inverted or protected from contamination, take out containers on shelf in hallway.
- Basic - Soil residue build-up on nonfood-contact surface, on ware washing machine.
- Basic - Soiled dry wiping cloth in use.
- Basic - Stored food not covered in walk-in cooler, shrimp, pasta, prepared vegetables.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
- High Priority - Employee washed hands with no soap.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, in flip top reach in cooler on cook-line in front of Wok. Shrimp 62°F, cooked beef 65°F, cooked chicken 62°F, cooked pork 63°F, diced ham 70°F.. See Stop Sale. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food, raw beef stored over prepared vegetables, in walk in cooler.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink, 3 compartment sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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**
- Intermediate - No soap provided at handwash sink, by walk in cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, cooked shrimp, in walk in cooler.
- Intermediate - Soil residue in food storage containers.
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09/03/2014 | Complaint Full | Warning Issued |
- Basic - Case/container/bag of food stored in dry storage area uncovered , rice.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer., bag of carrots.
- Basic - Cloth used as a food-contact surface, vegetables in walk in cooler.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor, various food in walk in freezer.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, rice scoop.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, shrimp.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water, shrimp.
- Basic - Raw animal food stored above unwashed produce.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Single-service articles not stored inverted or protected from contamination, take out containers on shelf in kitchen.
- Basic - Stored food not covered in walk-in cooler, various food.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall soiled with accumulated food debris, throughout kitchen.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler, raw eggs stored over lettuce .
- Intermediate - Accumulation of food debris/grease on food-contact surface, on prep table.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Soil residue in food storage containers.
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07/30/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Buildup of food debris/soil residue on equipment door handles, reach in freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.
- Basic - Soil residue build-up on nonfood-contact surface, handwash sink in ware washing area.
- Basic - Stored food not covered in walk-in cooler, chicken, prepared vegetables, wontons and shrimp.
- Basic - Wall soiled with accumulated dust.
- Basic - Wall soiled with accumulated food debris.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- Intermediate - Accumulation of food debris/grease on food-contact surface, on racks where egg rolls are stored in walk in cooler.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, various food.
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated dust, fan.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, handwash sink by 3 compartment sink.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer., various food.
- Basic - Cloth used as a food-contact surface, to cover vegetables in walk in cooler.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food stored in holding unit not covered, chicken feet in reach in freezer.
- Basic - Food stored on floor, bin of chicken.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container, flour.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Nonfood-grade garbage bags used in direct contact to store food, dumplings in walk in freezer.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, various food.
- Basic - Stored food not covered in walk-in cooler, cooked shrimp, beef prepared onions,
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall soiled with accumulated food debris.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Fried noodles.
- High Priority - Raw animal food stored over ready-to-eat food, raw chicken stored over prepared vegetables, in walk in cooler.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device 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, cooked beef, sauce, in walk in cooler.
- Intermediate - Soil residue in food storage containers.
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12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling soiled with accumulated dust, above cookline.
- Basic - Food debris accumulated on kitchen floor, throughout.
- Basic - Food stored in dry storage area not covered, potato starch.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, reach in coolers.
- Basic - Soil residue build-up on nonfood-contact surface, air curtains, walk in cooler.
- 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. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure, making dumplings.
- High Priority - Raw animal food stored over cooked food, raw shrimp over cooked chicken in reach in cooler. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food, raw pork over chopped onions in walk in cooler.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink, shrimp. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue,throughout.
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5/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- OBSERED EXTERIOR OF FOOD CONTAINERS SOILED WITH FOOD RESIDUE - SUGAR, FLOUR, ETC.
- Critical - OBSERVED CLOTH USED AS A FOOD CONTACT SURFACE- CLOTH USED ON FOOD IN REAHIN AND WALKIN COOLER.
- OBSERVED DUST DIRT BUILDUP ON FANS USED IN KITCHEN.
- OBSERVED DUSTY CEILING TILES AND A/C VENTS- REPEAT
- OBSERVED EQUIPMENT IN POOR REPAIR - FREEZER
- Critical - OBSERVED EXPIRED CERTIFIED FOOD MANAGER CERTIFICATION- CORRECTED ON SITE
- Critical - OBSERVED FOOD ON FLOOR - BEEF IN KITCHEN AND MEATS IN WALKIN FREEZER.
- OBSERVED HANDLE IN CONTACT WITH FOOD - FLOUR- REPEAT
- OBSERVED HOOD FILTERS NOT CLEANED TO BARE METAL.
- OBSERVED ICE SCOOPER STORED ON CLOTH ON TOP OF ICE MACHINE- CORRECTED ON SITE
- Critical - OBSERVED INTERIOR OF MICROWAVE SOILED - REPEAT
- Critical - OBSERVED LIVE FLYING INSECTS IN DRY STORAGE AREA. REPEAT.
- OBSERVED SHELVES WITH ACCUMULATION OF DUST DEBRIS. THROUGHOUT KITCHEN- REPEAT.
- OBSERVED SINGLE SERVICE ITEMS ON FLOOR - TO GO CONTAINERS STORED ON FLOOR IN DRY STORAGE AREA.
- Critical - OBSERVED SOILED CAN OPENER.
- Critical - OBSERVED SOILED INTERIOR ICE MACHINE - REPEAT
- Critical - OBSERVED SOILED REACHIN COOLER GAKETS - THROUGHOUT - REPEAT.
- OBSERVED WALKIN COOLER SHELVES RUSTED.
- OBSEVED BOWL NO HANDLE USED AS SCOOPER INSIDE VARIOUS FOOD ITEMS.
- Critical - OBSEVED TORN PACKAGES OF FOOD - FLOUR BAG DRY STORAGE AREA.
- SOLUTON BETWEEN USES.
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7/9/2012 | Routine - Food | Warning Issued |
- Violation: 10-06-1 In-use utensil not stored with handle above the top of potentially hazardous food and the container. flour -7/9/12
- Violation: 15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusty
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair. freezer top and flip top cooler top
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets. throughout kitchen
- Critical - Violation: 22-19-1 Observed interior of microwave soiled. Repeat Violation.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. throughout kitchen
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelves throughout kitchen
- Critical - Violation: 35A-08-1 Observed live flies in kitchen. flying insect in dry storage area Repeat Violation. 7/9/12
- Violation: 36-15-1 Observed food debris accumulated on dry storage area floor. dry storage area debris, dust, dirt, food, floor
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers.
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7/9/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. flour
- Critical - No handwashing sign provided at a handsink used by food employees. employee using customers restroom that has no handwash sign womens restroom
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelves throughout kitchen
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed food debris accumulated on dry storage area floor. dry storage area debris, dust, dirt, food, floor
- Critical - Observed interior of microwave soiled. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. throughout kitchen
- Critical - Observed live flies in kitchen. flying insect in dry storage area Repeat Violation.
- Observed nonfood-contact equipment in poor repair. freezer top and flip top cooler top
- Critical - Observed objectionable odors in dry storage area
- Critical - Observed raw animal food stored over ready-to-eat food. seafood over vegetable Repeat Violation. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets. throughout kitchen
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusty
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4/9/2012 | Routine - Food | Warning Issued |
- Violation: 15-12-1 Nonfood-contact equipment not designed and constructed in a durable manner. shelves in kitchen
- Violation: 15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusty
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair freezer hood
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets. cookline cooler
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom. employees restroom
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12/15/2011 | Routine - Food | Call Back - Complied |
- 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. pasta, rice, chicken walk in cooler Repeat Violation.
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw eggs over vegetables
- Critical - Violation: 08A-28-1 Observed food stored on floor. walk in cooler, walk in freezer various items
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner. bowl no handle in rice
- Violation: 15-12-1 Nonfood-contact equipment not designed and constructed in a durable manner. shelves in kitchen
- Violation: 15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusty
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair freezer hood
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm. advised to use 3 compartment sink until dishwashing machine is able to maintain proper sanitizer level. operator using and still not sanitizing
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets. cookline cooler
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom. employees restroom
- Violation: 37-05-1 Observed wall soiled with accumulated food debris. throughout kitchen
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease. hood filters
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust. fan guards walk in cooler
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9/16/2011 | Routine - Food | Call Back - Extension given, pending |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. silverware in kitchen on shelf above hot station not inverted
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. plates dishes stored where they can be contaminated
- Critical - Covered waste receptacle not provided in women's bathroom. employees restroom
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm. advised to use 3 compartment sink until dishwashing machine is able to maintain proper sanitizer level
- Equipment or utensils not designed or constructed in a durable manner. bowl no handle in rice
- Critical - Hand wash sink lacking proper hand drying provisions. by 3 compartment sink Corrected On Site.
- Nonfood-contact equipment not designed and constructed in a durable manner. shelves in kitchen
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed attached equipment soiled with accumulated dust. fan guards walk in cooler
- Observed attached equipment soiled with accumulated grease. hood filters
- Observed clean equipment stored on floor. plates dish area
- Critical - Observed food stored on floor. walk in cooler, walk in freezer various items
- Critical - Observed interior of microwave soiled.
- Critical - Observed live flying insects in dry storage area.
- Observed nonfood-contact equipment in poor repair freezer hood
- Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over vegetables
- Critical - Observed soiled reach-in cooler gaskets. cookline cooler
- Observed wall soiled with accumulated food debris. throughout kitchen
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta, rice, chicken walk in cooler Repeat Violation.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusty
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9/12/2011 | 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 date marked, cooked foods in walkin cooler.
- Violation: 21-05-1 Observed soiled dry wiping cloth in use.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits, shelves.
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6/1/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reachin coolers by cookline.
- Critical - Hand wash sink lacking proper hand drying provisions in kitchen. Corrected On Site.
- 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. This violation must be corrected by : 5/23/11.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, cut oranges.
- Observed dusty ceiling tiles and/or air conditioning vent covers in kitchen.
- Critical - Observed employee improperly washing hands, cook washed over wok on cookline.
- Critical - Observed employee wash hands with no soap, cook.
- Critical - Observed empolyee wash hands with no hot water, cook.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink, food prep worker and server in three compartments sink.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure, cook with cut oranges f0r customers.
- Critical - Observed food employee with dirty hands or arms, cook.
- Critical - Observed food stored on floor, bags with onions on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, shelves.
- Observed gaskets with slimy/mold-like build-up, walkin and reachin coolers.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- Critical - Observed interior of Frigidaire reach-in freezer and reachin coolers soiled with accumulation of food residue.
- Observed nonfood-grade containers used for food storage, garbage bags used to cover cooked rice in walkin cooler .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cooked rice in kitchen area, (operator said its been held for 1 hour, put back in walkin cooler). Also, products in reachin cooler by cookline. Repeat Violation.
- Observed reachin cooler gasket torn/in disrepair.
- Observed single-service articles stored without protection from contamination, carryout containers by wait station and in kitchen not inverted.
- Critical - Observed slash-resistant gloves contacting ready-to-eat food.
- Critical - Observed soil residue in storage containers.
- Observed soiled dry wiping cloth in use.
- Critical - Observed torn packages/bags of food exposing the contents to contamination, flour in dry storage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, cooked foods in walkin cooler.
- Critical - Shell eggs held in kitchen /prep area/ unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice), eggs held at 81*F - 86*F in kitchen/prep area.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/23/2011 | Routine - Food | Warning Issued |
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.returned to w/cooler
- Critical. Observed food stored on floor.w/cooler
- Critical. Observed uncovered food in holding unit/dry storage area.w/cooler
- Observed build-up of grease on nonfood-contact surface.hood
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.rear screen door.
- Observed attached equipment soiled with accumulated grease.hoodfilters
- Observed attached equipment soiled with accumulated dust.kitchen fans
- Critical. Exit signs not properly illuminated. For reporting purposes only.rear door.
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8/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.w/cooler
- Critical. Observed encrusted material on can opener.
- Observed build-up of grease on nonfood-contact surface.hood.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.stored opposite .n
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.containers on floor
- Observed attached equipment soiled with accumulated grease.hoodfilters
- No suitable facilities provided to store employee clothing and other possessions.clothes with utensils .
- Observed improper storage of maintenance tools that interferes with cleaning.brooms .
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1/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor.w/cooler
- Critical. Observed uncovered food in holding unit/dry storage area.w /cooler
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface.hood
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.opposite directions.
- Critical. Observed less than 1 handwash sink or number required by law for employees.kitchen handsink at south end.
- Critical. Hand wash sink lacking proper hand drying provisions.kitchen.
- Critical. Screening is not 16-mesh to the inch.rear door.
- Observed food debris accumulated on kitchen floor.dry storage area.
- Observed attached equipment soiled with accumulated grease.hoodfilters .
- Critical. Exit signs not properly illuminated. For reporting purposes only.rear area
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7/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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