- Basic - Build-up of grease on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first- cook line.
- Basic - Gaskets/seals on holding unit in poor repair- pre cooler door gasket torn.
- Basic - Open dumpster lid.
- Basic - Soiled reach-in cooler door gaskets.
- Basic - Water leaking from faucet- 3 compartment sink.
- High Priority - Container of medicine improperly stored- Mucinex loquid sinus medicine stored on dry food storage rack. **Corrected On-Site**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit- at room in case. Not immediately placed in cooler after delivery... approximately 1 hr. **Corrected On-Site**
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11/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/19/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bathroom door not self-closing to employee restroom.
- Basic - Build-up of grease/dust/debris on hood filters. **Admin Complaint** **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured. Multiple in bar area and kitchen. **Admin Complaint** **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in dry storage area. Bags of Rice and sugar. **Admin Complaint** **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Soy sauce containers and raw beef. **Admin Complaint** **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable. Makeline cutting boards on reach-in coolers. **Admin Complaint** **Repeat Violation**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk-in cooler.
- Basic - Food debris accumulated on kitchen floor under reach-in coolers and cookline.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave on cookline.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. On makeline reach-in coolers . **Admin Complaint** **Repeat Violation**
- Basic - Food stored in a prohibited area. Chicken stored on top of garbage can. **Corrected On-Site**
- Basic - Food stored on floor. Containers of noodles by Three Compartment Sink.
- Basic - Garbage on the ground and/or pad around dumpster and back door area.
- Basic - Grease accumulated under cooking equipment on cookline.
- Basic - Grease receptacle lid open, broken, or missing.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 103 °F water . **Admin Complaint** **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. Cookline. **Admin Complaint** **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. On makeline reach-in coolers. **Repeat Violation**
- Basic - Stored food (wontons) not covered in walk-in cooler. **Admin Complaint** **Repeat Violation**
- Basic - Unnecessary items on the premise (pallets, Broken water heater, wok, and stove top). **Admin Complaint** **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- 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. Noodles 84 °F, (Operator discarded) noodles 55 °F, (less than 15 minutes per Operator ) Operator moved to walk-in cooler. Garlic in oil 48 °F and 51 °F. Bean sprouts 47 °F, cut mushrooms 58 °F, cut peppers 58 °F, cut onions 61 °F, cut broccoli 51 °F, cut celery 54 °F, **Admin Complaint**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef 57 °F, chicken 58 °F, chicken breast 69 °F, **Admin Complaint** **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Garlic in oil 48 °F and 51 °F. Bean sprouts 47 °F, cut mushrooms 58 °F, cut peppers 58 °F, cut onions 61 °F, cut broccoli 51 °F, cut celery 54 °F, beef 57 °F, chicken 58 °F, Operator did not know the last time items were in temperature.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
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6/18/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Soy sauce buckets, single service container used as a scoop. **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. In kitchen and by mop sink.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Forks, chop sticks by ice machine.
- Basic - Case/container/bag of food stored on floor in dry storage area. Bag of rice
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Noodles **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. Makeline
- Basic - Dusty air conditioning vent covers. In customer bathroom
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Medicine stored with golden mountain sauce in dry storage area.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. By makeline
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. On makeline
- Basic - Food stored in a location that is exposed to splash/dust. Chicken stored on drain racks next to 3 Compartment Sink **Corrected On-Site**
- Basic - Food stored in a prohibited area. Containers of raw chicken stored on dirty side of dish washing machine.
- Basic - Food stored on floor. Soy sauce by walk in cooler.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris. By cookline.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Peppers stored in to go bags in reach in freezer.
- Basic - Open dumpster lid.
- Basic - Soiled reach-in cooler gaskets. On makeline
- Basic - Stored food not covered in walk-in cooler. Noodles **Repeat Violation**
- Basic - Unnecessary items on the premise. By back door.
- Basic - Working containers of food removed from original container not identified by common name. Rice storage bin.
- High Priority - Dented/rusted cans present. See stop sale. Bambi shoots and pineapple chunks
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- 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. Manager used bare hands to move already cooked spring roll to customer plate. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook placed sliced lime on customers plate. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 59 °F, noodles 57 °F (less than 2 hours)
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over sliced carrots.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over cut onions. **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef 50 °F, cut chicken 55 °F, chicken 45 °F,
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee pushed trash down in trash can, turned on the water spigot to wash gloves and rinsed gloves, then turned spigot off with same pair of gloves. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Garlic in oil 59 °F, cook stated he made yesterday.
- Intermediate - Handwash sink not accessible for employee use at all times. Bar area, blocked by CO2 and trash can.
- Intermediate - Interior of chest freezer soiled with accumulation of food residue.
- 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, cook stated they were made last week and frozen.
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer, shrimp. **Warning**
- Basic - Stored food not covered in walk-in cooler, shrimp. **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. Employee handling prepared vegetables. **Corrected On-Site** **Warning**
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee eating then preparing food, even though it is employee food using rice used for customers as well. **Warning**
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7/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink, next to ice machine. **Warning**
- Basic - Bowl or other container with no handle used to dispense food, can in sugar. **Corrected On-Site** **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer, shrimp. **Warning**
- Basic - Equipment in poor repair. Reachin cooler on cookline right side at 50°f. Owner is replacing reachin cooler with a new unit. Move all time/temperature control for safety food items to left side cooler. **Warning**
- Basic - Food stored in a location that is exposed to splash/dust, cookies under handsink next to ice machine. **Corrected On-Site** **Warning**
- Basic - Food stored in dry storage area not covered, cornstarch. **Corrected On-Site** **Warning**
- Basic - Food stored on floor, cookies sauces next to ice machine. **Warning**
- Basic - Stored food not covered in walk-in cooler, shrimp. **Warning**
- Basic - Uncleanable knife block in use to store knives. **Warning**
- Basic - Unpackaged food not protected from environmental sources of contamination during preparation, chicken in tub for cutting sitting on top of trash can. **Corrected On-Site** **Warning**
- High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue, used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site** **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. Employee handling prepared vegetables. **Corrected On-Site** **Warning**
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee eating then preparing food, even though it is employee food using rice used for customers as well. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts 67°f rice noodles 50°f in reachin cooler for less than 4 hours. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over vegetables/spices upright freezer on cookline. **Warning**
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7/8/2013 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- 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, cornstarch/water mixture on crash cart less than 4 hours. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shell eggs over cooked chicken. **Warning**
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5/31/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Stored food not covered in walk-in cooler, chicken/pineapple/baby corn. **Warning**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee talking on cell phone while prepping vegetable. **Corrected On-Site** **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. Employees prepping broccoli for later use(will be stored in walkin cooler). **Corrected On-Site** **Warning**
- 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, cornstarch/water mixture on crash cart less than 4 hours. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shell eggs over cooked chicken. **Warning**
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures and barehand contact. **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**
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4/29/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container(can) with no handle used to dispense food, rice. **Corrected On-Site** **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Onions/chicken/beef in walkin cooler. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Stored food not covered in walk-in cooler, chicken/pineapple/baby corn. **Warning**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee talking on cell phone while prepping vegetable. **Corrected On-Site** **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. Employees prepping broccoli for later use(will be stored in walkin cooler). **Corrected On-Site** **Warning**
- 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, cornstarch/water mixture on crash cart less than 4 hours. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shell eggs over cooked chicken. **Warning**
- High Priority - Toxic substance/chemical improperly stored, 5 gallon container of gas stored under dishmachine. **Corrected On-Site** **Warning**
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures and barehand contact. **Warning**
- Intermediate - Interior of upright freezer/reachin cooler(cookline) soiled with accumulation of food residue. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, employee restroom. **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, cooked chicken in walkin cooler. **Warning**
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2/26/2013 | Routine - Food | Warning Issued |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location, ice scoop on top of ice machine.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine, chlorine.
- Critical - No conspicuously located thermometer in reachin cooler, cookline.
- Observed knife block in use to store knives.
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10/5/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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