Small House Chinese Restaurant, 1120 W University Ave, Gainesville, FL - Restaurant inspection findings and violations

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Business Info

Name: SMALL HOUSE CHINESE RESTAURANT
Type: Permanent Food Service
Address: 1120 W University Ave, Gainesville, FL 32601
License #: 1101267
Total inspections: 3
Last inspection: 6/9/2014
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Inspection findings

Inspection Date

Type

Disposition
  • Basic - In-use knife/knives stored in cracks between pieces of equipment. Butchers knife between make tables. Moved. **Corrected On-Site**
  • High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop at 85°. Removed. **Corrected On-Site**
  • Intermediate - Employee rinsed utensil in handwash sink. At buffet.
  • Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. On buffet line.
 6/9/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Chop sticks. Moved to shelf. **Corrected On-Site**
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on shelf above prep table.
  • 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. Wash adjacent to sanitize at bar. It needs to be "wash, rinse, and sanitize" in order.
  • Basic - Equipment or utensils not designed or constructed in a durable manner. Stainless steel scrubbers at woks.
  • Basic - Food not stored at least 6 inches off of the floor. Duck sauce, soy sauce and oil.
  • Basic - In-use knife/knives stored in cracks between pieces of equipment. Removed. **Corrected On-Site**
  • Basic - In-use tongs stored on oven door handle. Three.
  • 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. Rice, starch and flour. Moved so handle was upright. **Corrected On-Site**
  • Basic - In-use wet wiping cloth/towel used under cutting board.
  • Basic - No handwashing sign provided at a hand sink used by food employees. At bar. Replaced. **Corrected On-Site**
  • Basic - Packaged food has no English labeling. Items in walk-in freezer in Chinese only.
  • Basic - Raw animal food stored above unwashed produce. Raw fish over unwashed Chinese baby bok choy. Moved fish. **Corrected On-Site**
  • Basic - Stored food not covered in walk-in cooler. Washed vegetables including: leeks, cut cabbage, and bok choy.
  • Basic - Thawed portions of ready-to-eat, potentially hazardous (time/temperature control for safety) food rose above 41 degrees Fahrenheit while being thawed under running water. Beef short ribs at 69°. Moved to cooler.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 51°. Rehydrated noodles 68°, 69°. Rehydrated mushrooms 69°. Cut bok choy 59°. Cut cabbage 64°, 65°. Sprouts 60°. All items voluntarily discarded.
  • High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken behind raw pork in make table so that chicken would be carried over pork. Moved pork to rear. **Corrected On-Site**
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Cleaned. **Corrected On-Site**
  • Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked beef at 91° left to cool at room temperature.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. No items date marked at time of inspection.
 2/26/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Leaking pipe at plumbing fixture. Behind ice machine. Drain line missing end connector.
  • Basic - No Heimlich maneuver/choking sign posted.
  • Basic - Water leaking from faucet/faucet handle. Hand wash sink in rear of kitchen.
  • High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Pump not moving during cycle. 0 parts per million quaternary ammonium.
  • Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner. Labeled. **Corrected On-Site**
 11/19/2013Food-Licensing InspectionInspection Completed - No Further Action

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