- Basic - Standing water in mop sink/mop sink draining very slowly.
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09/26/2014 | Complaint Full | Call Back - Complied |
- No Violations Were Observed
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09/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Leaking pipe at plumbing fixture. Dipper well at ice cream area in dining room **Corrected On-Site**
- Basic - Standing water in mop sink/mop sink draining very slowly.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. None **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. In walkin cooler, chicken 48, egg rolls 48. Discussed alternative cooling methods.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Chicken, egg rolls.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. End of cookline
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Metal sheet pans, ice scoop cracked
- Intermediate - No soap provided at handwash sink. Sushi area **Corrected On-Site**
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09/24/2014 | Complaint Full | Warning Issued |
- Basic - Floor tiles cracked, broken or in disrepair. Dish area
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Outer openings not protected with self-closing doors. Back door
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 2 Bus pans of general Tso's chicken at 46°, 2 bus pans of sweet and sour chicken at 44-45°, 2 buspans of house roll (meat and veggies) 45°, 2 buspans of eggrolls 45° in walkin cooler.
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07/08/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- High Priority - No proof of parasite destruction or aquaculture documentation for salmon served raw or undercooked. Fish must be fully cooked or discarded. **Repeat Violation**
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07/07/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Bulk salt
- Basic - Floor tiles cracked, broken or in disrepair. Dish area
- Basic - In-use ice cream scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Running water does not reach second container holding the scoop at ice cream station in dining room **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. Cookline **Corrected On-Site** **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Outer openings not protected with self-closing doors. Back door
- 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. None **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bus pan of duck at 46, bus pan of chicken at 48, bowl of cream cheese filling at 46, noodles at 47, beef 47 all in walkin cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Napa cabbage **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw scallops over egg rolls in reachin cooler **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Duck, ribs, cream cheese mixture **Corrected On-Site**
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07/07/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
- Basic - Ice scoop handle in contact with ice. Soda station **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
- Basic - Leaking pipe at plumbing fixture. Three compartment sink
- Basic - Screening is not 16-mesh to the inch. Back door
- High Priority - No proof of parasite destruction or aquaculture documentation for salmon served raw or undercooked. Fish must be fully cooked or discarded. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 45 in prep area reachin. Moved to walk in. Shrimp in sink at 61°. Iced down
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over cooked pork in reach in. Raw frog legs and fish over cooked food in prep area reach in. Raw chicken over sauces in walkin. **Corrected On-Site** **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with food. Jug of bleach stored with onions **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Awesome cleaner on chopsticks **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. On cookline
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Sushi fish
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Used double prep sink and no soap **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Bucket lid in prep area handsink **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Hood cleaner **Repeat Violation**
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4/21/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
- Basic - Bowl or other container with no handle used to dispense food. In MSG and sauce
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment in poor repair. Bulk rice container has hole in it with paper towel stuffed in it. Cutting board is cracked and broken
- Basic - Food stored on floor. Sauces in kitchen. Vegetables in walkin.
- Basic - Soiled Cloth used as a food-contact surface. On crash cart **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- 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. None
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 47° in reachin
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over beef **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. In prep sink and in dump sink
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Salmon
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Self service ice cream freezer
- Intermediate - Handwash sink not accessible for employee use at all times. Bucket lid in cookline handsink. Grater in prep area handsink *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.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Shrimp, egg rolls, ribs, chicken, duck, cream cheese
- Intermediate - Spray bottle containing toxic substance not labeled. Under cookline handsink
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11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Metal bowls in storage area. **Corrected On-Site**
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline reach in cooler at 60?. All TCS food moved to operating cold holding units.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Less than 10ppm. **Corrected On-Site**
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Above fryers.
- Light not functioning. Above fryers. **Corrected On-Site**
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Metal bowls and mixer blade in storage area. **Corrected On-Site**
- Critical - No monitoring of buffet/salad bar by employee trained in safe operating procedures. Old items mixed with new items on buffet. **Corrected On-Site**
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two current employees with expired training.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Refrigeration unit in walk in cooler.
- Critical - Observed cloth used as a food-contact surface. Under cutting board. **Corrected On-Site**
- Critical - Observed dented/rusted cans. Bamboo shoots and Hoisin sauce, one can each. **Corrected On-Site**
- Observed gaskets/seals on cold holding unit in poor repair. Gaskets missing on cookline reach in cooler.
- Critical - Observed interior of microwave soiled.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Plastic bag reused as utensil to portion noodles. **Corrected On-Site**
- Critical - Observed uncovered food in holding unit/dry storage area. Raw food in walk in cooler. **Corrected On-Site**
- Critical - Observed unlabeled spray bottle. On cookline. **Corrected On-Site**
- Critical - Stop Sale issued due to adulteration of food product. Dented cans one bamboo shoots and one hoisin sauce.
- Critical - Unlabeled toxic container does not bear identifying label. Sanitizer buckets.
- Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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12/5/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Observed carbon dioxide tanks not adequately secured.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Dish racks with black soil buildup.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda machine dispensing nozzles.
- Critical - Observed cloth used as a food contact surface. Cloth under cutting board. COS.
- Observed cutting board grooved/pitted and no longer cleanable, on make table on cookline.
- Critical - Observed dented/rusted cans. Moisin sauce in storage area.
- Critical - Observed encrusted material on can opener.
- Observed equipment and utensils not properly air-dried. Metal bins above three-compartment sink.
- Critical - Observed establishment failing to maintain freezing records on non exempt fish for 90 days.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. Form HR 5022-090 provided to operator and completed on site.
- Observed garbage on ground and/or pad around dumpster.
- Observed grease on the ground around grease receptacle.
- Critical - Observed hand washing cleanser dispenser in disrepair at hand washin lavatory in kitchen.
- Observed in-use utensil in non potentially hazardous food not stored with handle above top of food within a closed container. Scoop in fried noodles. COS.
- Observed no copy of latest inspection report.
- Observed old labels stuck to food containers after cleaning. Trays in walkin cooler and ice packs in make table.
- Critical - Observed packaged food not labeled as specified by law. Can in storing area missing label.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees farenheit. Seafood and poultry in reachin and walkin coolers 42 -45 degrees farenheit.
- Critical - Observed raw animal food stored over ready to eat food. Raw beef over won-tons in walkin cooler.
- Observed reachin cooler gasket torn/in disrepair throughout kitchen.
- Observed single-service articles improperly stored. Take-out trays not inverted. COS.
- Observed wet mop not hung to dry.
- Observed wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Operating without current license. Change of ownership in process.
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10/3/2012 | Routine - Food | Warning Issued |
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