- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean cups, bowls, plates not stored inverted or in a protected manner. **Repeat Violation**
- Basic - Spray bottle containing a food product not labeled- water?
- Basic - Springrolls not covered in reach in freezer.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit- cut tomato 56°, cut cabbage 48°, cut lettuce 50°. Mgr iced down. pending administratively complaint. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing- kitchen handsink used to dump ice in. pending administrative complaint. **Corrected On-Site** **Repeat Violation**
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09/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food (soy sauce).
- Basic - Ceiling tile in disrepair. Multiple in dining area.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Dumpster not on proper pad/nonabsorbent surface. **Repeat Violation**
- Basic - Food stored on floor. Oil and cans bamboo shoots. **Admin Complaint** **Repeat Violation**
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease receptacle not on proper pad/nonabsorbent surface. **Repeat Violation**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 78 °F water. **Admin Complaint** **Repeat Violation**
- Basic - In-use tongs stored on equipment door handle (fryer) between uses.
- Basic - Raw animal food stored above unwashed produce. Raw shell eggs over cabbage in walk-in cooler. **Admin Complaint** **Repeat Violation**
- Basic - Soiled chest freezer gaskets.
- Basic - Uncleanable knife block in use to store knives.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm Chlorine
- Basic - Working containers of food (rice, sugar, and soy sauce) removed from original container not identified by common name. **Admin Complaint**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee touched face/hair (hat) and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food (adding green onions to customers plate prior to serving) 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. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut red onion 79 °F, cut carrot 76 °F, cut cabbage 55 °F, sliced tomatoes 46 °F, cut lettuce 71 °F, (all items in iced pans on prep table), rice noodles in water 50 °F, corn starch in water 83 °F on cookline, garlic in oil 58 °F, chef stated items had been put on prep table less than 1 hour ago. Chef added more ice to items on prep table. **Admin Complaint** **Repeat Violation**
- High Priority - Pots or other cooking equipment not being sanitized. Observed Chef washing equipment in two-compartment sink and not sanitizing after washing.
- 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. Raw chicken stored over raw beef. **Admin Complaint** **Repeat Violation**
- Intermediate - Food storage container for potentially hazardous (time/temperature control for safety) food (raw chicken) not cleaned after being emptied prior to refilling.
- Intermediate - Handwash sink not accessible for employee use at all times, employee lunch stored in handwash sink by dishwashing machine **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in handwash sink in wait area. **Admin Complaint** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for Pakdee Punpeng **Admin Complaint** **Repeat Violation**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food (spring rolls) 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. **Admin Complaint** **Repeat Violation**
- Intermediate - Two-compartment sink used for warewashing. Observed chef washing dishes in two-compartment sink next to cookline. Chef was not sanitizing items after washing.
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6/24/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Cups in wait area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/. Chili paste.
- Basic - Dumpster not on proper pad/nonabsorbent surface. **Repeat Violation**
- Basic - Food stored on floor. Soy sauce
- Basic - Grease receptacle not on proper pad/nonabsorbent surface. **Repeat Violation**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 72 °F water.
- Basic - Raw animal food stored above unwashed produce. Raw shell eggs over bok choy.
- Basic - Working containers of food removed from original container not identified by common name. Sugar and pepper containers
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 53 °F, cut lettuce 62 °F, noodles 70 °F, and corn starch in water 64 °F, operator stated items prepared/out less than 4 hours. Operator iced down and placed several items in reach in freezer.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over peppers.
- 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. Raw chicken over beef.
- Intermediate - Handwash sink used for purposes other than handwashing. Bucket in handwash sink. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Manager arrived during middle of inspection. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for Pakdee Punpeng
- 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. Spring rolls
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dumpster not on proper pad/nonabsorbent surface.
- Basic - Grease receptacle not on proper pad/nonabsorbent surface.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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10/7/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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