- Basic - Egg flats used to previously store raw eggs reused.
- Basic - Bowl or other container with no handle used to dispense food. In sauces, dry goods
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Unlabeled MSG and sugar in cooking area for employee use. In walk in cooler, personal food stored over and on restaurant food
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken, shrimp and pork over vegetables, walk in cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Improper separation of trays of raw chicken, raw pork and dumplings. Two tall white freezers
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10/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Egg flats used to previously store raw eggs reused.
- Basic - Bowl or other container with no handle used to dispense food. In sauces, dry goods
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Unlabeled MSG and sugar in cooking area for employee use. In walk in cooler, personal food stored over and on restaurant food
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Rice 44-45F, in walk in cooler overnight per operator. On 10/29/14, rice at 43-45F in wic, cooling from 10/28/14 per operator.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken, shrimp and pork over vegetables, walk in cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Improper separation of trays of raw chicken, raw pork and dumplings. Two tall white freezers
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
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10/29/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Egg flats used to previously store raw eggs reused.
- Basic - Bowl or other container with no handle used to dispense food. In sauces, dry goods
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Unlabeled MSG and sugar in cooking area for employee use. In walk in cooler, personal food stored over and on restaurant food
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sugar **Corrected On-Site**
- High Priority - Employee cashed out a customer and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee going from register to cooking without handwashing. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded pork at 49F, stored in small container above reach in cooler. Moved underneath
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Rice 44-45F, in walk in cooler overnight per operator.
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Large bus tub full to top of container of Raw chicken prepped previous evening at 50-51F. Chicken has been in walk in cooler ambient cooling overnight per operator. See stop sale
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Egg foo young sauce 93F in steam table
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken, shrimp and pork over vegetables, walk in cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Improper separation of trays of raw chicken, raw pork and dumplings. Two tall white freezers
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink
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10/28/2014 | Routine - Food | Warning Issued |
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Several on cookline.
- Basic - Leaking pipe at plumbing fixture. Under three compartment sink
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Home use spray.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over vegetables. Raw shell eggs over uncovered cabbage.
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6/6/2014 | Routine - Food | Call Back - Complied |
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Several on cookline.
- Basic - Leaking pipe at plumbing fixture. Under three compartment sink
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Home use spray.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over vegetables. Raw shell eggs over uncovered cabbage.
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6/4/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Food stored on floor. Bags of cabbage.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Several on cookline.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop
- Basic - Leaking pipe at plumbing fixture. Under three compartment sink
- Basic - No handwashing sign provided at a hand sink used by food employees. Restroom. **Corrected On-Site**
- Basic - Plastic jug cut in half and reused as scoop. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Salt. **Corrected On-Site**
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Home use spray.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken 46F in cooler overnight next to Togo area. Raw beef 41F, cooked ribs 42F. Operator adjusted thermostat.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Rice 49F in center in large covered bus tub since previous evening per operator. See stop sale.
- 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. Cabbage, shell eggs, corn starch and water, cooked chicken. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over vegetables. Raw shell eggs over uncovered cabbage.
- High Priority - Roach activity present as evidenced by live roaches found. 1 on sanitizer **Corrected On-Site**
- High Priority - Roach excrement and/or droppings present. 2 old droppings on top of cookline paper tower dispenser.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
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6/3/2014 | Routine - Food | Warning Issued |
- Basic - Egg flats used to previously store raw eggs saved/reused.
- Basic - Bowl or other container with no handle used to dispense food. In pork, in flour. **Corrected On-Site**
- Basic - Food stored on floor. Walk in cooler
- Basic - Food-contact surface not smooth and easily cleanable. Using a cloth to cover rice.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wall soiled with accumulated food debris. Back room.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl **Corrected On-Site**
- High Priority - Adulteration of food product. Hair in sugar on cookline. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shell eggs, cut cabbage, corn starch and water, broth and sprouts held on cookline with no time or temperature control for safety. Advised to refrigerate or use time.
- 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. Time marked for items does not reflect time food was put out.
- High Priority - Raw animal food stored over ready-to-eat food. In walk in cooler, shrimp over vegetables, chicken over cream cheese
- High Priority - Raw animal foods not properly separated from each other in holding unit. In walk in cooler, raw chicken over shell eggs. In reach in freezer, raw chicken over beef and seafood.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Rice
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bus tub of raw chicken, bag of onions.
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Double cooler near register
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Improper storage of raw personal food from RTE food for the public.
- Basic - Wall soiled with accumulated food debris. Prep area
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In small cookline cooler near register, cooked chicken 47, raw chicken 45.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over vegetables
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged. Trays of raw chicken and beef not properly separated from each other
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9/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Egg flats used to previously store raw eggs reused. **Corrected On-Site**
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Box used to store raw chicken re used to store in direct contact with cooked chicken
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bus tub of raw chicken, bag of onions.
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Double cooler near register
- Basic - Cutting board in poor repair. Large jagged hole in center of Round cutting board
- Basic - During prep, food stored on floor in kitchen. Bus tubs of raw chicken on floor. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Improper storage of raw personal food from RTE food for the public.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Paper togo menu used to store food
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp. **Corrected On-Site**
- Basic - Reuse of single-use number 10 cans. To store food
- Basic - Wall soiled with accumulated food debris. Prep area
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In small cookline cooler near register, cooked chicken 47, raw chicken 45.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 46 in center, cooling from 9/3/13 in walk in cooler per operator.
- 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 and the time removed from temperature control cannot be determined.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over vegetables
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw beef behind pork in drop in portion of cookline cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged. Trays of raw chicken and beef not properly separated from each other
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - No soap provided at handwash sink. Dish area
- Intermediate - Wet towel used to cover brocolli. **Corrected On-Site**
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9/4/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. **Warning** on 5/1/13, bowl in rice
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bus tub of chicken **Warning** on 5/1/13, tub of chicken, tub of ground meat and onions on floor
- Basic - Food-contact surface not smooth and easily cleanable. Cloth **Warning**
- Basic - Reuse of single-use articles. Reuse of egg flats m **Warning**
- Basic - Reuse of single-use number 10 cans. **Warning**
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef and chicken over eggs, raw vegetables **Warning** on 5/1/13, chicken over vegetables
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Tall freezers **Warning** on 5/1/13, chicken over beef and pork
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5/1/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Cardboard used to line nonfood-contact shelves. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bus tub of chicken **Warning**
- Basic - Food-contact surface not smooth and easily cleanable. Cloth **Warning**
- Basic - Reuse of single-use articles. Reuse of egg flats m **Warning**
- Basic - Reuse of single-use number 10 cans. **Warning**
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shell eggs, sprouts not time marked **Warning** 2/27/13 sprouts left on table 69f place in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef and chicken over eggs, raw vegetables **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Tall freezers **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Rice at 109-120F in large deep container. Advised to move to small shallow containers And refrigerate. **Warning** 2/27/13 pork and chicken cooling on counter 100f to 115f place in walk in cooler.
- 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**
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2/27/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Cardboard used to line nonfood-contact shelves. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bus tub of chicken **Warning**
- Basic - Food-contact surface not smooth and easily cleanable. Cloth **Warning**
- Basic - Plastic jug cut in half and reused as scoop. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Vegetables, chicken **Warning**
- Basic - Reuse of single-use articles. Reuse of egg flats m **Warning**
- Basic - Reuse of single-use number 10 cans. **Warning**
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Rice cooker scrubbed with scrub brush rinsed and moved to air dry. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shell eggs, sprouts not time marked **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef and chicken over eggs, raw vegetables **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Tall freezers **Warning**
- Intermediate - written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food does not specify all foods held using time **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Uses to store unused equipment **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Rice at 109-120F in large deep container. Advised to move to small shallow containers And refrigerate. **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**
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2/26/2013 | Routine - Food | Warning Issued |
- Cloth towels, menus used as food contact surface
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice at 41-45F in center, cooling from 10/29/12 per operator
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. Cooler near register
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the three-compartment sink. No sanitizer used
- Critical - Observed handwash sink used for purposes other than handwashing. used to hold dirty dishes
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Observed personal items ot properly separated
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over vegetabless, shell eggs over cooked pork, walk in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over beef, reach in freezers
- Observed residue build-up on hood filters
- Observed reuse of single-service articles. Cans reused for food storage
- Observed utensils stored in crevices between equipment. knife Corrected On Site.
- Observed wall soiled with accumulated food debris. Behind back prep table
- Critical - Proof of required employee training provided for 1 employee
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name. Salt
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10/30/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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