Asian Sauce Box, 5535 S Williamson Blvd Suite 652, Port Orange, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Bowl or other container with no handle used to dispense food. Super Ron starch
- Basic - Cardboard used to line nonfood-contact shelves. Top of freezer cookline
- Basic - Heavy Build-up of grease/dust/debris on hood filters.
- Basic - Hood filters in disrepair. Large hole in hood filter.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No handwashing sign provided at a hand sink used by food employees. By 3 compartment sink.
- Basic - Reuse of single-service articles. Jug cut into scoop. Discarded **Corrected On-Site**
- Basic - Reuse of single-use plastic tubs.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.cookline
- Basic - Soiled reach-in cooler gaskets. Cookline
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wood food-contact surface not properly sealed. Cookline by soups
- High Priority - Raw animal food stored over ready-to-eat food. Coca cola cooler on cookline
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cold water not provided/shut off at employee handwash sink. By 3 compartment sink **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitzer bucket at waitstation and items stored on sink by 3 compartment sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink. By 3 compartment sink **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink.cookline
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Rice 119f place in walkin cooler
- Intermediate - Records/documents for required employee training do not contain all of the required information. Certificates not completely filled out .
|
07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Build-up of grease/dust/debris on hood filters.heavy build up of grease.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice buildup in walk-in freezer.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. By 3 compartment sink
- Basic - Soiled reach-in cooler gaskets. Cook line
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cabbage 67f manager placed in cooler. Managers states has bee out of cooler less than 4 hours
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noodles 70f,corn starch 67f manager place in cooler. Manager states has been out of cooler less than 4 hours.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over cooked chicken
- Intermediate - Handwash sink not accessible for employee use at all times. Items store in front of handsink
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. By 3 compartment sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By 3 compartment sink
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 employye traing card
|
2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
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