- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoops in standing water 95° F
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee dry hands with apron
- High Priority - Employee washed hands with no soap.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Observed fresh garlic in oil 73° F, voluntarily discarded
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed soup held under steam table 110° F voluntarily discarded
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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed fresh minced garlic and liquid eggs by cookline at room temp.
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3/11/2014 | 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.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In WIC
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9/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood . At wok station.
- Basic - Case/container/bag of food stored on floor in walk-in cooler and freezer.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Reuse of single-service articles. Observed metal cans reused to store cornstarch in water.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cornstarch in water at 80?F and garlic in oil at 81?F at wok station. Corrective action taken, products moved to cooler.
- High Priority - Raw animal food stored over cooked food. Raw fish over onions and raw chicken over onions in walk in cooler. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked rice and cut meat prepared this morning stacked and covered in walk in cooler. Corrective action taken, Uncovered, Unstacked.
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5/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed: Clean wiping cloth not properly stored. **Corrected On-Site** Priority: Non-Critical
- Critical - Observed: Exit signs not properly illuminated. For reporting purposes only. Priority: Critical Comment: Dining room
- Critical - Observed: No Waste receptacle provided at handwash lavatory with disposable towels. Priority: Critical
- Observed: Observed ice scoop with handle in contact with ice. **Admin Complaint** Priority: Non-Critical
- Observed: Observed residue build-up on nonfood-contact surface. Priority: Non-Critical Comments: Grease
- Critical - Observed: Observed toxic item stored by food. **Corrected On-Site** Priority: Critical Comment: Spray bottle
- Critical - Observed: Working containers of food removed from original container not identified by common name. **Admin Complaint" Priority: Critical Comment: Rice and duck
- Critical - Observed: observed food being cooled by nonapproved method. Priority: Critical
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12/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
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4/30/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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