- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Build-up of soil/debris on the floor under shelving. **Warning**
- 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. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**
- Basic - Floor under dishmachine or three-compartment sink area soiled. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Warning**
- Basic - Food stored in dry storage area not covered. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw shrimp **Corrected On-Site** **Warning**
- Basic - Reuse of single-use articles. Reusing green plastic sheets from egg rolls for raw chicken. **Warning**
- Basic - Shelf under preparation table soiled with food debris. **Warning**
- Basic - Stored food not covered in walk-in cooler. **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Front line server handling egg rolls **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw beef over cooked shrimp **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Tray of raw eggs on case of bean sprouts **Corrected On-Site** **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Vertical oven **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by chair on front line **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All ready to eat foods in walk on cooler. **Warning**
|
09/24/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Bag of rice.
- Basic - Cardboard used to line nonfood-contact shelves. Chest freezer, below rice, corn starch
- Basic - Case/container/bag of food stored on floor in kitchen. Bulk salad oil.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Chicken
- Basic - Clean knives/utensils stored in crevices between equipment. Cook's line
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Pepsi can on prep talble
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- 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.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food storage container/container lid cracked or broken. Bus tubs/storage containers, broken, cracked above 3 Compartment sink
- Basic - Food stored in holding unit not covered. Pork, fish, Reach in freezer
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cabbage 60° prep talble.
- 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. Cook's line 61°
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw pork over rte items
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Fish stored with pork , beef stored with scallops.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef Kitchen 51°.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Knives . **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. Chicken, pork, shrimp, noodles, egg rolls, Walk in cooler
|
4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Rice storage container.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cardboard used to line food-contact shelves. Soiled, Under rice cooker
- Basic - Case/container/bag of food stored on floor in kitchen. Sauces, rice.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walk in cooler, shrimp, produce.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Chest freezer
- Basic - Food stored in holding unit not covered. Reach in freezer, chicken.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Reach in freezer
- Basic - Reuse of single-use number 10 cans. **Corrected On-Site**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Noodles **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- 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. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Chicken
- 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.
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Knives **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken wings.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken, beef , egg rolls, Walk in cooler.
|
8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in kitchen. Onions
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Chest freezer door.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Freezer.
- Basic - Open dumpster lid.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back screen door **Corrected On-Site**
- Basic - Reuse of single-use plastic wrap. Egg roll filling bags.
- Basic - Soiled reach-in cooler gaskets. Cook's line
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken wings.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- 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. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer y not all products commercially packaged.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chicken, pork
|
4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Non-handled container used as scoop. In MSG container.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Flour and rice containers.
- Observed employee with no hair restraint. **Corrected On-Site**
- Critical - Observed food stored on floor. Chicken/kitchen, sauces/ walk-in cooler, onion/ kitchen.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Observed the use of a non- handled item to scoop white rice
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic and oil mixture. 75? **Corrected On-Site**
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Reach in cooler.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Chicken box tops re-used for storage of rte cooked chicken. **Corrected On-Site**
- Plumbing system in disrepair. hand wash sink at front counter not draining .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken, shrimp, cut vegetables / walk-in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.squeeze bottles.
|
11/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. under cuttingboard.
- Critical - Observed employee eating in a food preparation or other restricted area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. after eating in kitchen
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. pork and chicken. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. potato starch.
- Critical - Observed live flies in kitchen and diningroo.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. reach in freezer .
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. reach in freezer.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin cooler.
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. pork at 3 compartment sink.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. squeeze bottle.
|
6/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. hood filters.
- Critical - Observed cloth used as a food-contact surface. under cuttingboard.
- Critical - Observed employee improperly washing hands.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed food stored on floor. bottled drinks, bulk oil, rice.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.rice.
- Observed nonfood-grade containers used for food storage. "thank you" bags.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. corrective Action taken, adjusted thermostat, food temperatures dropped 4 degrees within time of inspection Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. chicken. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. chicken /beef reach in cooler.
- Observed single-service articles improperly stored. forks/ spoons. Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. rice, potato starch.
- Critical - Observed uncovered food in holding unit/dry storage area. chicken/beef, reach in freezer.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken/pork, eggrolls.
- Wet mop not hung to dry.
|
12/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 33-11-1 Missing drain plug at dumpster.
- Violation: 37-14-1 Observed ceiling in disrepair. water damage/ water heater.
|
10/12/2011 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Corrected On Site.
- Missing drain plug at dumpster.
- 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 This violation must be corrected by : 10/10/2011.
- Observed ceiling in disrepair. water damage/ water heater.
- Critical - Observed employee eating in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. bottled drinks.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. shelf under soup.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw pork / veggies
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. rice
- Observed nonfood-grade containers used for food storage. "thank you" bags in freezer.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in an improper manner. shrimp.
- Observed single-service articles improperly stored.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. cornstarch, rice, flour. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. chicken/freezer.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. egg rolls, cooked chicken, chicken ,beef.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
8/10/2011 | Routine - Food | Warning Issued |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.(walk in cooler)
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.(flour by kitchen handsink)
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(inside bulk food containers)
- Observed build-up of grease on nonfood-contact surface.(hood filters)
- Critical - Observed container of medicine improperly stored.(with food)
- Critical - Observed employee improperly washing hands.(20 seconds)
- Critical - Observed employee wash hands with no soap.
- Observed employee with no hair restraint.
- Critical - Observed empolyee wash hands with no hot water.
- Observed food debris accumulated on kitchen floor.(under kitchen equipments)
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed food stored on floor.(kitchen - bag of onion)
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(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.(inside bulk food containers)
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.(reach in freezer and walk in cooler)
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed nonfood-grade containers used for food storage.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(bean sprout, fried rice) Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.(reach in freezer and walk in cooler)
- Observed single-service articles stored without protection from contamination.(cook line)
- Critical - Observed uncovered food in holding unit/dry storage area.(reach in freezer and walk in cooler)
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(walk in cooler)
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.(squeeze bottles)
|
5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued due to adulteration of food product. Corrected On Site.
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food stored on floor. containers of rice.
- Critical. Observed uncovered food in holding unit/dry storage area. open bag of potato starch on storage shelf
- Critical. Observed cloth used as a food-contact surface. under cutting board
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. Corrected On Site.
- Observed employees with no hair restraint.
- Observed equipment in poor repair. storage containers broken, cracked
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Equipment food-contact surfaces and utensils not sanitized. knife, cutting board Corrected On Site. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. hood and filters
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Observed single-service articles stored without protection from contamination. aluminum takeout containers stored food side up
- Observed reuse of single-service articles. plastic wrap for cabbage reused for other cooked foods
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed outside of grease receptacle not clean.
- Observed open dumpster lids.
- Critical. Outer openings not protected with self-closing doors. back
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. space under back door
- Wet mop not hung to dry.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area. employee'a children in prep area Corrected On Site.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
|
8/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/14/2010 | 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. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. Repeat Violation. Repeat Violation.
- Critical. Shell eggs held i maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Repeat Violation.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed improper vertical separation of employee foods and foods served to public raw fish
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over beef inf freezer
- Critical. Observed raw animal food stored over ready-to-eat food. raw shrimp over pork Repeat Violation.
- Critical. Observed food stored on floor.coolers , dry storage , preparation area Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. cooler, dry storage Repeat Violation.
- 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. Repeat Violation. Repeat Violation.
- Observed employee with no hair restraint. Repeat Violation.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Repeat Violation.
- Observed a nonfood-grade menu used in food to drain grease
- Observed nonfood-grade containers used for food storage. plastic bags, garbage can alumnium Repeat Violation.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Equipment food-contact surfaces and utensils not sanitized. wash and rinse only Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue/ice build up
- Observed build-up of grease on all kitchen equipment
- Observed build-up of grease on hood filters
- Observed reuse of single-service articles.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. Repeat Violation.
- Critical. Exit signs not properly illuminated. For reporting purposes only.
|
3/10/2010 | Routine - Food | Administrative complaint recommended |
- working containers of food removed from original container not identified by common name
- ready to eat potentially hazardous food prepared on site and held more than 24 hours not properly date marked
- potentially hazardous food not held at 135 degrees or above
- observed potentially hazardous food cold held at greater than 41 degrees
- observed uncovered food in walk in cooler
- observed food stored on floor cooler
- observed raw animal food stored over ready to eat food raw shrimp over produce
- observed improper use of bowl/plastic food container or other container with no handle to dispense food that's not ready to eat
- observed employee with no hair restraint
- observed non foid grade containers used for food storage , plastic bags and garbage can used to store food
- observed single use containers ,boxes and or cans, reused for the storage of food
- equipment food contact surfaces and utensils not sanitized
- wet wiping towels not stored in sanitizing solution between uses
- outer openings of establishment cannot be properly sealed when not in operation
|
3/10/2010 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Violation: 01B-13-1 Observed food offered in a way that misleads/misinforms the consumer. Crab Rangoon made with imitation crab.
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Violation: 04-01-1 Cold holding walk in cooler equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw shrimp over produce
- Critical. Violation: 08A-28-1 Observed food stored on floor. cooler
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. walk in cooler
- Critical. Violation: 09-05-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 14-49-1 Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. plastic bags, garbage can
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Violation: 20A-04-1 Equipment food-contact surfaces and utensils not sanitized. only washed and rinsed
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Violation: 24-08-1 Equipment and utensils not properly air-dried.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. back
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. back
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. back
- Violation: 40-01-1 No suitable facilities provided to store employee clothing and other possessions.
- Violation: 42-03-1 Wet mop not hung to dry.
- Critical. Violation: 45-10-2 Pull station for fire suppression system inaccessible. For reporting purposes only.
- Critical. Violation: 52-01-1 Identity of food or food product misrepresented. menu says no msg, however msg added to foods when cooked at establishment
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
|
11/13/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed food offered in a way that misleads/misinforms the consumer. Crab Rangoon made with imitation crab.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Cold holding walk in cooler equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed raw animal food stored over ready-to-eat food. raw shrimp over produce
- Critical. Observed food stored on floor. cooler
- Critical. Observed food stored on floor. dry storage Corrected On Site.
- 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.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. after handling cash
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed employee with no hair restraint.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed nonfood-grade containers used for food storage. plastic bags, garbage can
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Equipment food-contact surfaces and utensils not sanitized. only washed and rinsed
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed build-up of mold-like substance outside of kitchen equipment
- Equipment and utensils not properly air-dried.
- Observed single-service items stored on floor.
- Critical. Hand wash sink lacking proper hand drying provisions. back
- Critical. Handwashing cleanser lacking at handwashing lavatory. back
- Critical. Observed live flies in kitchen.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. back
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present. flies in kitchen
- Observed food debris accumulated on kitchen floor.
- Ceiling tile not installed correctly
- No suitable facilities provided to store employee clothing and other possessions.
- Wet mop not hung to dry.
- Critical. Pull station for fire suppression system inaccessible. For reporting purposes only.
- Critical. Portable fire extinguisher(s) obstructed from view. For reporting purposes only.
- Critical. Identity of food or food product misrepresented. menu says no msg, however msg added to foods when cooked at establishment
- Critical. Manager lacking proof of Food Manager Certification.
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9/10/2009 | Routine - Food | Warning Issued |
| No report available. | 11/4/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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