- Critical. Observed dented/rusted cans.
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed nonfood-grade containers used for food storage.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of soiled material on mixer head.
- Observed build-up of grease on nonfood-contact surface.
- Observed gaskets with slimy/mold-like build-up.
- Observed utensils stored in crevices between equipment.
- Observed single-service articles stored without protection from contamination.
- Observed reuse of single-service articles.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area.
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only.
- Critical. Observed incorrect information on Hotel and Restaurant license.*seating change form given
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07/28/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Wholesome, sound condition
- Critical. Original container: properly labeled, date marking
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
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6/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(walk in cooler and freezer)
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(walk in cooler)
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.(walk in cooler)
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.(walk in cooler)
- Critical. Observed food stored on floor.(walk in freezer and cooler)
- Critical. Observed uncovered food in holding unit/dry storage area.(walk in cooler)
- 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.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed nonfood-grade containers used for food storage.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Critical. Covered waste receptacle not provided in women's bathroom.
- 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. Pro (1 month to comply)
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1/19/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical. Thermometers provided and conspicuously placed
- Clean clothes, hair restraints
- Critical. Thermometers, gauges, test kits provided
- Critical. Presence of insects/rodents. Animals prohibited
- Critical. Current license properly displayed
- Critical. Employee training validation
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12/24/2009 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about New Tung Tung Two, 7040 Land O'Lakes Blvd Unit 105, Land O' Lakes, FL »