- Basic - Accumulation of debris on top of warewashing machine.
- Basic - Ice scoop stored on top of soiled ice machine between uses. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Handwash sink at hibachi grill station. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in dishwash area. Handwash sink at hibachi grill station. **Corrected On-Site**
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10/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on top of warewashing machine.
- Basic - Build-up of grease on nonfood-contact surface. Hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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 - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor. Observed boxes of raw chicken and crab stored on floor in walk in freezer.
- Basic - Garbage/debris on the ground and/or pad around dumpster.
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed paint peeling on wall behind three compartment sink.
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground.
- High Priority - Raw animal food stored over ready-to-eat food. Observed container of raw pork stored over green beans in reach in cooler at beginning of cookline. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed containers of raw chicken stored over prepakaged clams in walk in cooler. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hibachi grill buffet area. **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in dishwash area. **Corrected On-Site**
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6/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/10/2014 | Complaint Full | Call Back - Complied |
- Basic - Food stored on floor. Observed box of food stored on floor in walk in freezer.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Walk in freezer.
- High Priority - Fish/Molluscan shellfish/crab recreationally caught offered for sale or service. See stop sale. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Precooked Krab 49°F in reach in cooler across from cookline. Placed deeper in pans. Carrot Salad 50°F. More ice placed underneath.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Plantains at buffet 120°F. Plantains placed closer to heat source. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in dishwash area/food prep area.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Fried chicken cooling in deep plastic bins. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Precooked noodles in walk in cooler cooling while covered.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Precooked rice, egg rolls, and meats in walk in cooler.
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3/10/2014 | 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. Box of chicken and seafood stored on floor of walk in freezer.
- Basic - Current Hotel and Restaurant license not displayed. Current 2013 license
- Basic - Cutting board has cut marks and is no longer cleanable. Cutting board by prep area is grooved and heavily stained.
- Basic - Equipment in poor repair. Vent cover on walk in freezer fan not attached.
- Basic - Fan cover in walk-in freezer has accumulation of dust/debris.
- Basic - Grease accumulated under cooking equipment. Fryers
- Basic - Hood filters soiled with accumulated grease.
- Basic - Screen in door torn/in poor repair - hole present. Used cardboard to seal.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Water filter leading to ice machine leaking onto floor.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength located by soda prep station. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Observed by use of alco hol swab.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed steel wool stored in sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed a plastic garbage can used to cool down hot sauce with cooked onions about 2 feet deep. Operator tried to submerge product in ice bath to cool down.
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8/9/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/8/2013 | Complaint Full | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on window sills in dining room. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. Observed grease dripping from filters. **Warning**
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. **Warning**
- Basic - Floor area(s) throughout kitchen covered with standing water. **Warning**
- Basic - Food stored on floor. Observed boxes of frozen food on floor in walk in freezer. **Corrected On-Site** **Warning**
- Basic - Grease on the ground and/or pad around grease receptacle. **Warning**
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Leaking pipe at plumbing fixture. Observed water leaking from spray hose on floor in front of dishmachine. **Warning**
- Basic - Metal shelves in back food prep area shelves with rusting with pitted surface. **Warning**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Food prep table. **Warning**
- Basic - Window blinds breaking apart in dining room. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. MSG container not labeled. **Warning**
- Basic - Worn, torn and/or soiled floors/carpeting throughout dining room. **Warning**
- 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. **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. Observed employee in back food prep area chopping watermelon and can't elope with barehands. Employee washed hands and put on gloves. **Corrected On-Site** **Warning**
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Observed pools of waste water on ground around dumpster area. **Warning**
- High Priority - Multiple flies around dumpster. **Warning**
- High Priority - Nonfood-grade containers used for food storage ' direct contact with food. Metal cans used to store foods. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Observed hose connected to PVC pipe water supply from water heater with no vacuum breaker or air gap provided between hose and PVC pipe. **Warning**
- Intermediate - Accumulation of food debris/grease on baking trays. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Food manager certification expired. Prometrics certification for MI MI TING expired 02/26/13. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink next to three compartment sink used to rinse out metal pans. **Warning**
- Intermediate - No certified food manager for establishment. **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 - Slicer blade guard soiled with old food debris. **Warning**
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6/7/2013 | Complaint Full | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 61?F ambient temperature of Mongolian station cooler, inside unit. No PHFs were found inside. Top part of station has containers set on ice.
- Equipment compartment not equipped to properly drain accumulation of moisture. Cook line reach-in cooler has accumulated water at interior bottom of unit.
- Critical - Hand wash sink lacking proper hand drying provisions. Both sinks in back of kitchen
- Critical - Handwashing cleanser lacking at handwashing lavatories. By dish machine, left of cook line
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Fresh garlic in oil at cook line, operator states out since 11:00 am, time now 2:27 pm. **Corrected On-Site**
- Critical - Thermometers not calibrated according to manufacturer's specifications. Dial at zero degrees F. Operator then calibrated thermometer. **Corrected On-Site**
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine wiping cloths at buffet. Operator replenished water, now at 75 ppm chlorine. **Corrected On-Site**
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12/26/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed shell eggs stored at room temperature (80 degrees). Corrective action taken; foods moved to reach in cooler.
- Observed reuse of single-service articles. Observed soiled carton box used to stored raw chicken. Food voluntarily discarded. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Observed raw meat not covered in walk in cooler (four big containers of chicken, duck and beef). Corrected On Site.
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10/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler at cookline with ambient temperature of 52 degrees F. No presence of thermometer inside the reach in cooler. Corrective action taken: technician arrived on site.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. Observed three compartment sink set up with no saniter provided. Observed employee washing food containers (wash, rinse and sanitize) without sanitizer present in the three compartment sink. Repeat Violation.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Observed two soy sauce containers with bowls use as scoop. Repeat Violation.
- Critical - No thermometer provided in reach in cooler.
- Observed cutting board grooved/pitted and no longer cleanable. Observed four cutting boards grooved/pitted. Repeat Violation.
- Critical - Observed employee improperly washing hands. Observed employee washing hands with cold water and no soap.
- Critical - Observed employee wash hands with no soap.
- Critical - Observed employees wearing gloves (and then touching food) without washing hands first.
- Critical - Observed empolyee wash hands with no hot water.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Observed employee washing hands with cold water and no soap at dumping sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed inside reach in cooler cooked chicken at 47 degrees F, cooked pork at 48 degrees F, cooked mussels at 50 degrees F and eggs at ambient temperature of 52 degrees F. All foods placed in a reach in cooler with ambient temperature of 52 degrees F for no more than 4 hours. Corrective action taken. Foods immediately moved to walk in cooler. Also, corn starch in water and fresh garlic (not processed) in oil at 85 degrees F at cookline. Both of them prepared at 11 am, when the restaurant opens.
- Wet wiping cloth not stored in sanitizing solution between uses. Observed employee cleaning prep area with a wet wiping cloth not stored in a sanitizing solution. Repeat Violation.
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7/24/2012 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
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5/22/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - All hand wash sinks lacking proper hand drying provisions. Corrected On Site.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Observed 0 ppm in chlorine wiping cloth solution. Corrected On Site. New concentration 50 ppm. Repeat Violation.
- Critical - Exit doors do not open outward (occupant load of 50 or more). Notified Fire AHJ. For reporting purposes only. Exit door closed with chain. Corrected On Site. Chain removed.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. Observed food containers washed and not sanitized in three compartment sink.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop stored above ice machine. Corrected On Site. Repeat Violation.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Observed bowl used as scoop in rice and soy sauce containers. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor in walk in freezer. Corrected On Site. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil for cooked rice -hot holding - stored in standing water at room temperature. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Boiled eggs at 59 degrees F, pasta at 55 degrees F, watermelon at 47 degrees F at buffet line. Corrective action taken.
- Critical - Observed potentially hazardous food thawed in an improper manner. Observed shrimps thawed in standing water at room temperature. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Walk in cooler: observed raw chicken stored over raw pork and raw beef; observed eggs stored over raw chicken. Corrected On Site. Repeat Violation.
- Observed single-service articles improperly stored. Grocery bags used to store food (raw meat)
- Critical - Observed uncovered food in walk in cooler: ground meat stored in big buckets not covered. Repeat Violation. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Bleach stored in spray bottle not labeled. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Observed cooked meat, egg rolls, mussels, chicken wings, made more than 24 hours not labeled - both reach in cooler and walk in cooler. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths in preparation area not stored in sanitizing solution. Corrected On Site.
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5/21/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/12/2011 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing - 0ppm in sani bucket on cookline. Corrected On Site. Employee using soap and water instead of chlorine to sanitize, employee emptied bucket and started over.
- Critical - Hand wash sink lacking proper hand drying provisions - in handsink next to 3 comp. sink. 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. Observed 3 cooks - Francisco, Juan, Rogoberto, Cesar. This violation must be corrected by : 12/1 /11.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - Employee scooping ice with hand and ice scoop. Corrected On Site. Employee was shown correct procedure and filled ice bucket again, appropriately.
- Critical - Observed dented/rusted cans - bamboo shoots can in cookline dry storage rack.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - before putting on gloves. Corrected On Site. Employee washed hands.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink - employees sanitizing the putting dishes in soapy water. Corrected On Site. 3 comp. sink drained and started over.
- Critical - Observed raw animal food stored over ready-to-eat food - raw shrimp stored over lettuce in walk-in cooler. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation - raw poultry over raw beef and both over raw seafood in walk-in cooler. Repeat Violation.
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10/10/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing - sani. bucket found at 0ppm on cookline, should be between 50-100ppm. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours - rice cooked day before found at 50 F in walk-in cooler. Corrected On Site. Product was disgarded.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location - ice scoop stored in handsink next to dishmachine.
- Light not functioning - 7 lights in kitchen are currently out.
- Critical - Observed empolyee wash hands with no hot water. Corrected On Site.
- Observed floor area(s) covered with standing water in dry storage area - behind soda boxes.
- Observed food debris accumulated on kitchen floor - cookline - behind prep. tables and reach-in cooler.
- Critical - Observed food stored on floor - box of raw chicken in walk-in cooler floor, bucket of mussels in walk-in cooler floor. Repeat Violation. Corrected On Site.
- Observed leaking pipe at plumbing fixture - handsink next to dishmachine.
- Critical - Observed raw animal food stored over ready-to-eat food - raw chicken stored over cooked potatoes, raw seafood stored over cooked chicken, raw chicken , raw whole shell eggs and raw seafood stored over unwashed vegetables and fruits all in walk-in cooler. Repeat Violation. Repeat Violation. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area - 11 containers of cut vegetables, 7 containers of raw animal product.
- Plumbing system in disrepair - mop sink missing water faucet.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - egg rolls, pork,fried shrimp, cooked chicken wings, cooked chicken, noddles, crab salad in walk-in cooler Made on saturday - 3 days ago. Repeat Violation. Repeat Violation. Corrected On Site.
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7/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/8/2011 | Routine - Food | Call Back - Complied |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - cook handling cooked beef on prep. area with Bare hands.
- Critical - Observed dead roaches on premises - 2 dead roaches under cookline.
- Critical - Observed food being cooled by nonapproved method - large deep plastic containers of cooked chicken tightly sealed in walk-in cooler.
- Critical - Observed food stored on floor - received shipment on floor - raw poultry box, seafood boxes in walk-in freezer floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - crab salad (54 F), sushi salmon (51 F), raw shrimp (55 F) on buffet line.
- Critical - Observed raw animal food stored over ready-to-eat food - raw seafood over produce in walk-in cooler. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation - raw poultry over seafood in walk-in freezer.
- Critical - Observed roach activity as evidenced by live roaches found - 1 live roach in dry storage area.
- Observed wall soiled with accumulated black debris in prep. area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above - cooked egg roll 120 F, cooked chicken nuggets 120 F.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - cooked chicken, egg rolls in walk-in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses - on cookline.
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3/7/2011 | Routine - Food | Warning Issued |
- Critical. Observed dented/rusted cans.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.raw beef displayed with a temperature of 47 degrees. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.raw eggs stored over produce in the walk in cooler
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed handwash sink used for purposes other than handwashing.in the mongolian bbq area
- Critical. Hand wash sink lacking proper hand drying provisions.in mongolian bbq area
- Observed attached equipment soiled with accumulated grease.hood filters
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1/20/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Kingdom Buffet 88 Inc, 5100 S Cleveland Ave #401, Fort Myers, FL »