- Basic - Cardboard used to line nonfood-contact shelves. Bottom shelf of prep table
- Basic - Duct tape used to repair nonfood-contact surface. Reach in cooler gaskets
- Basic - Food not stored at least 6 inches off of the floor. In the walk in floor. Several shelves touching floor.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Mgr. corrected **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw shell eggs behind peeled and cut potatoes in sandwich top cooler on top. Explained. Mgr. corrected **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salad mix 45 f on ice.adviced to fill up more ice around the container **Repeat Violation**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine 200 ppm, mgr. dumped some water and added more water, 100 ppm **Corrected On-Site**
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10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Red
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu 45 in reach in cooler. As per manager less than two hours. Advised to move to walk in coole to cool quickly. Second temp 42 f **Corrected On-Site** **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200 ppm, corrected 100 ppm **Corrected On-Site**
- 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 cooked food in walk in cooler
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07/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/6/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop in flour container **Corrected On-Site** **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Kimchi on floor in walk in cooler **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Packaged food has no English labeling. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour container **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Kimchi in walk in cooler that has been out all night at 72-74 f degrees **Warning**
- 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. Employee cutting spring onions with bare hand to place in a container for later services advised **Corrected On-Site** **Warning**
- High Priority - Nonfood-grade paper used for storage - direct contact with equipment. Newspaper on shelf above stove, to place utensils in between used **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Kimchi cut and made on 3/3/14 at 3:00pm, left out over night to marinate with spices and salt. Placed in walk in cooler this morning. Product at 72-74f degrees **Warning**
- 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. 20lbs of kimchi at 72-74f degrees over night **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw pork over sauces and drinks in cooler door **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over thawing squid in reach in cooler **Corrected On-Site** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hot water turned off at hand sink by ware wash area **Corrected On-Site** **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. 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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3/4/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Plastic bowls used as scoops for sugar and seasonings
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Plastic lids on the floor at bar area
- Basic - Equipment and utensils not properly air-dried - wet nesting. Of plastic bowls
- Basic - Food stored on floor. Box of oriental noodles stored on floor by restrooms
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - No copy of latest inspection report available.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons at server station **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. On lids/covers of salt and seasoning containers
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. At cook line at 87f degrees only out for an hour per owner.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Plastic containers only washed and rinsed in 2 compartment sink for cleaning
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried cooked vegetables at cook line at 97f degrees. Pan not touching griddle. Owner reheated to 165f and then hot held **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw fish over sauces and drinks in cooler at cook line
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10/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured. Tank in office/ storage room not secured
- Basic - Grease accumulated under cooking equipment. Under fryers
- Basic - Reach-in cooler gasket torn/in disrepair. Gasket torn in cooler next to microwave on cook line
- Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in bucket **Corrected On-Site**
- Basic - Working container of food not labeled in English. Sea salt labeled in Chinese **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Brown sugar not labeled **Corrected On-Site**
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spoons for rice in waters at 74 f degrees **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Hand sink at wait station used as dump sink has ice in basin of sink **Corrected On-Site**
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3/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. in the office arcoss from stand up fridge
- Observed build-up of grease on nonfood-contact surface. hood filters
- Observed build-up of grease on nonfood-contact surface. under side of shelf above 10 burner stove
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shelled eggs over potatoes in walk in cooler Corrected On Site.
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10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. no quat test strips for 3 compartment sink
- Observed build-up of grease on nonfood-contact surface. on side 8 burner stove by oven
- Critical - Observed food stored in ice used for drinks. container of lemons in ice bin at waitstation Corrected On Site.
- Critical - Observed food stored on floor. bag of carrots and bag of onioons on floor in walk in cooler Repeat Violation. 7-2011 Corrected On Site.
- Observed grease accumulated under cooking equipment. under fryers
- Critical - Observed handwash sink used for purposes other than handwashing. handsink at waitstation used as dump sink, ice in basin of sink Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. plastic bowl used as scoop in black beans at cookline Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 2 containers of clean equipment stored in 75f degrees water at cookline Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. at waitstation
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2/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. small ladels at waitstation does not have handles facing up
- Critical - No conspicuously located thermometer in holding unit. small reach in cooleerr by microwave
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. at waitstation
- Observed build-up of grease on nonfood-contact surface. on side of grill and fryers
- Critical - Observed food stored on floor. bag of carrots in walk in cooler Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. gasketss torn in big cooler by microwave
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plastic bowl used as scoop in sugar, flour and salt
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. spoons for rice on both sides of cookline
- Critical - Observed raw animal food stored over ready-to-eat food. raw oxtail over soups in stand up freezer
- Critical - Observed raw animal food stored over ready-to-eat food. raw pork over cooked beef in stand up freezer
- Critical - Observed raw animal food stored over ready-to-eat food. raw shelled eggs over noodles in walk in cooler Repeat Violation. 03-11-11
- Critical - Observed soiled reach-in cooler gaskets. cooler by microwave
- Critical - Portable fire extinguisher(s) obstructed from view. For reporting purposes only. k class fire extinguisher blocked by ladder in kitchen
- Critical - Working containers of food removed from original container not identified by common name. flour container not labeled in english only chinese
- Critical - Working containers of food removed from original container not identified by common name. spray bottle of water
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7/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on hood filters.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw foods above rte in reach in freezer.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken stored above cabbage in walk in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw shell eggs stored of raw pork dumplings in walk in cooler
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name. rice Corrected On Site.
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3/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. reach in cooler across from oven Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proof of required employee training provided. establishment has 60 days from licensing to have employees certified
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10/20/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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