- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee purse and employee handbag sitting on to of box of soy sauces in reach in cooler behind front counter by wine reach in cooler.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Fan covers have accumulation of dust and mold like substance, especially fan cover on left.
- Basic - Food stored on floor. Cooking oil on floor end of cookline. Cook moved off floor. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler across from fryer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wiping cloths on prep set up on triple sink, also one on sushi prep area. **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor. By entrance to kitchen, corrected by manager. **Corrected On-Site**
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil in water with food debris 72° on prep, corrected by manager. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken and vegetables 50°, dumplings 46° in prep across from fryers, steak 50° in prep far end of cook line. **Repeat Violation**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Wiping cloth solution directly behind cutting board/ employee prepping food on prep table outside walk in cooler, corrected by manager. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provided forms for establishment for corn starch and water. **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At least one employee: Genadiy, has been working for greater than 60 days according to manager.
- Intermediate - Spray bottle containing toxic substance not labeled. Orange cleaner on mop sink, two spray bottle containers stored by water heater, voluntarily discarded by manager. Orange container labeled. **Corrected On-Site** **Repeat Violation**
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08/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula in dipper well 85°, manager turned on water. **Corrected On-Site** **Warning** At callback - knives right side of prep across from cook line 72°, manager discarded water.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on employees belt on cookline. **Corrected On-Site** **Warning** At callback- 2 cloths on prep table set up on triple sink, one cloth by sushi prep not in sanitizer.
- Basic - Wiping cloth sanitizing solution stored on the floor. End of cook line next to hand sink. **Warning** At callback - wiping cloth bucket on floor at entrance to kitchen, corrected by manager.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch 76°, 68° corrective action, placed on ice. **Warning** **Repeat Violation** At callback- cornstarch has time mark, missing Time as a Public Health Control procedures. Chicken and vegetables pre-portioned 50°, dumplings 46° in prep across from fryers, beef 50° in prep across from right side of cookline, corrective action, manager added ice to items.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle of orange chemical next to water heaters. **Corrected On-Site** **Warning** At callback- spray bottle of orange substance not labeled, corrected by manager.
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08/13/2014 | Complaint Full | Call Back - Complied |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula in dipper well 85°, manager turned on water. **Corrected On-Site** **Warning**
- Basic - Old labels stuck to food containers after cleaning. On multiple plastic containers next to dishwasher across from water heaters. **Repeat Violation** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on employees belt on cookline. **Corrected On-Site** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. End of cook line next to hand sink. **Warning**
- High Priority - Cooked chicken not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken 140° ready to serve as indicated by the cook, corrected to 178° **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch 76°, 68° corrective action, placed on ice. **Warning** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw steak stored over cooked breaded shrimp in reach in cooler drawers along cookline, container of raw steak stored over packaged ready to eat sauces in walk in cooler. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Sink end of cook line had excessive food debris. **Warning**
- Intermediate - Food manager certification expired. Cooks certification is expired, Jeannette C Young 7/28/2008 SERV SAFE. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Manager has taken test but has no proof on site. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle of orange chemical next to water heaters. **Corrected On-Site** **Warning**
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6/10/2014 | Complaint Full | Warning Issued |
- Basic - Old labels stuck to food containers after cleaning. Third pans on clean shelf. **Repeat Violation**
- Basic - Open dumpster lid. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Near woks. Placed in sanitizer. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch in water 78° near cook line. Made at 10 am. Use until 2 pm. Discussed time as a public health control.
- Intermediate - Employee filled water pitcher/cup at handwash sink. At dish machine.
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5/14/2014 | 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. Open bottle water for employee, prep table by office **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Several plastic containers on the clean shelf by Dish machine
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. handle touch cornstarch, prep area by Walk in Cooler **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons by rice warmer, cookline **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. Several plastic containers on the clean shelf by Dish machine
- Basic - Open dumpster lid.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep area by Walk in Cooler **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Prep area by office **Corrected On-Site**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef cooking without glove and serve cooked rice to the to go container and finger touch inside of to go container. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken, raw beef, raw shrimp 45°-48° Reach in cooler by cookline, corrective action taken, ice bath for some containers and move some containers to Walk in Cooler, also cornstarch 78° chef cart, cookline
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over sauce, rolling rack, Walk in Cooler, also, raw chicken over unwashed vegetable Walk in Cooler **Corrected On-Site**
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Service, nail polish
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By cookline **Corrected On-Site**
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12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food-contact surface not smooth and easily cleanable. Net bags used for rice
- 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. 0 ppm chlorine
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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5/21/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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