- Basic - Bowl or other container with no handle used to dispense food. Observed that plastic take-out bowls are used to scoop sauces and dry food. All bowls were removed. **Corrected On-Site** **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. Meat cleaver on the cook's line. **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. All employees preparing food. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit by the rice Warmers in the kitchen. Water temperature was 82° **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. No thermometer in the white household type refrigerator. **Warning**
- Basic - Stored food not covered in walk-in cooler. Observed cooked chicken and shrimp, prepped cabbage and onions not covered in the walk-in cooler. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses on the cook's line. **Warning**
- Basic - Working container of food not labeled in English. 5 gallon container of MSG and sugar in the dry store room. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All PH food in the cook's line Bain Marie cooler. **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut prepped cabbage left at room temperature in the kitchen. Cabbage was placed into refrigeration. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Female employee cutting cabbage. **Corrected On-Site** **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. Female employee cutting cabbage to be used at a later time. **Corrected On-Site** **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture and a mixture of cornstarch in water held at greater than 41 degrees Fahrenheit on the cook 's line. Items were placed into refrigeration. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken, rice and bean sprouts left out in the kitchen at room temperature. All food was placed into refrigeration. **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit left out in the kitchen. Placed into refrigeration. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen and employees bathroom. **Corrected On-Site** **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- 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. Only 1 employee had a employee training card and that card was incomplete. It had no date of training on it. **Warning**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked brown rice in a chest freezer. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. The cook's line Bain Marie cooler. **Warning**
- 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 chicken and pork ribs in the walk-in cooler. **Warning**
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10/29/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Eggs. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. Container of Flour and Sugar. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. sauces and Dressings .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Grill Area RIC: Pork, Shrimp, Chicken All around 46°F. Operator Took Corrective action, by moving in to working Cooler an Called the Mechanic.
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Using plastic take-out containers for sauce and dry foods.
- Basic - Employee with no hair restraint while engaging in food preparation. Cook
- Basic - Interior of microwave soiled with encrusted food debris. Cook' line
- Basic - Raw animal food stored above unwashed produce. Chicken over cabbage in the walkin cooler. **Corrected On-Site**
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Re-using a soy sauce cardboard box for storing cooked egg rolls. See stop sale.
- Basic - Working container of food not labeled in English. Flour and MSG.
- Basic - Working containers of food removed from original container not identified by common name. Salt and sugar
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Place in a workin refrigerator. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pork ribs, cut cooked pork, cooked chicken cooked in the walkin cooler. Did not see any date marking in use.
- Intermediate - Slicer blade guard soiled with old food debris.
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed in corn starch bin.
- Basic - Employee with no hair restraint while engaging in food preparation. Observed on cook line.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed shrimp in sink w/standing water. **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 raw chicken over raw beef. **Corrected On-Site**
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5/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Starch, salt/sugar, flour in storage room in bins.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Cardboard used to store food on. Cooked Chicken/shrimp in walk in cooler in container.
- Basic - Clean utensils or equipment stored in dirty drawer / containers.
- Basic - Cutting board has cut marks and is no longer cleanable. Deep cracks - unable to sanitize and clean properly.
- Basic - Employee using tongs to handle raw beef and then raw chicken with same tongs. Cookline. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Grease and debris accumulated under cooking equipment.
- Basic - Heavy Soil residue, debris, grease build-up on nonfood-contact surface. Shelves
- Basic - Hood and hood filters soiled with accumulated grease. **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Screen in door torn/in poor repair. Kitchen back door.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler. Cooked chicken, shrimp.
- Basic - Wall soiled with accumulated food debris, grease and / or debris. Throughout kitchen area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Cloth used as food contact surface. To cover noodles in reach in cooler on cookline.
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Observed washing utensils under running water without soap or sanitizer.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. No hot water at establishment. Water heater was turned on during inspection ... **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- 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 chicken, rice, shrimp, ribs in walk in cooler.
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1/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.
- Observed a nonfood-grade basting brush used in food.
- Observed attached equipment soiled with accumulated grease.hood
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed food stored on floor.onions walkin
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed soil residue in storage containers.
- Observed unnecessary items on the premise.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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7/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Employee personal items stored with or above food, clean equipment and utensils, clean linens or single-service items. Corrected On Site.
- Employee with no hair restraint while engaging in food preparation.
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.hood
- Floors not maintained smooth and durable.
- Critical - Handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Live flies in kitchen.
- Nonfood-grade basting brush used in/with food.
- Critical - Screen in door torn/in poor repair - vermin present.flies
- Storage of tools/cleaning equipment on shelf above or with food.
- Unnecessary items on the premise.
- Wall soiled with accumulated black debris in dishwashing area.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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4/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. in kitchen
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. answering cellular phone Corrected On Site.
- Observed nonfood-grade containers used for food storage. shopping bags in reach in cooler
- Observed personal care item stored with food. employee foods in walk in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken , pork, beef, pasta in walk in cooler
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11/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.
- Critical - Observed dented/rusted cans.bamboo shoots Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed unlabeled spray bottle.
- Observed unnecessary items on the premise.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/13/2011 | Routine - Food | Inspection Completed - No Further Action |
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