- Basic - Bathroom door left open other than during cleaning or maintenance. **Corrected On-Site** **Repeat Violation**
- Basic - Food stored in holding unit not covered.Lids off tea dispensers. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Temperature of rice noodles on steamtable 104° f. operator agrees to use Time as a public health control.
- Intermediate - Handwash sink not accessible for employee use at all times.White five gallon bucket in handsink **Corrected On-Site** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Battered chicken.
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08/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door left open other than during cleaning or maintenance.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cardboard used to line food-contact shelves. Cook line
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans
- Basic - Clean utensils stored between equipment and wall. Kinfe
- Basic - Covered waste receptacle not provided in employee bathroom.
- Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Employee personal items stored in or above a food preparation area. Shoes, phone, shirts everywhere
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food stored on floor. Oil in kitchen, chicken in freezer
- Basic - Greasy ceiling tiles and/or air conditioning vent covers.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Front counter
- Basic - Light not functioning.kitchen
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cooler and freezer
- Basic - Raw animal food stored above unwashed produce.raw fish over cabbage in walk in cooler
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Walk-in cooler/walk-in freezer floor soiled. Cooler
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. Bulk flour, etc
- High Priority - Toxic substance/chemical stored by or with single-service items. Window cleaner
- 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 - Handwash sink not accessible for employee use at all times. White 5 gallon bucket in sink **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pitcher, green scratch pad
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken , rice made yesterday
- Intermediate - Spray bottle containing toxic substance not labeled. Window cleaner **Corrected On-Site**
- Portable fire extinguisher missing from its designated location. For reporting purposes only.
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. **Corrected On-Site**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Sink not set up equipment washed under running water, rinsed and not sanitized. **Corrected On-Site**
- Basic - Food not stored at least 6 inches off of the floor. Bottom shelf for bulk dry goods sitting on floor.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cutting board washed with soap and rinsed -no sanity step before air drying. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over cooked pasta and rice in walkin cooler. **Corrected On-Site**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Cook/dishwasher.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Rice in walkin in tub at 77° covered. **Corrected On-Site**
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10/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proof of required employee training provided.
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9/10/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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