- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Green bracelets worn by female employees **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Wood food-contact surface not properly sealed. Use of wooden bowls **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of cooking wine **Warning** Callback Inspection: some labeling done but some containers lacking labeling.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cookline counter: noodles 66°, sprouts 69°, cabbage 55° (repeat violation), less than 4 hours (corrected by implementing time control but no written procedure). Cookline make table/reach in cooler: pork 50°, raw beef 45°, pork 45°, raw beef 45°, krab 45° **Warning** Callback Inspection: Cookline make table/reach in cooler: pork 44°, peas 48°, imitation crab 46°, raw chicken/beef 39°, egg wash 64° Counter: noodles and cabbage: time marking observed (written procedure required)
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken above raw beef - walk in cooler and walk in freezer **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200ppm **Warning** Callback Inspection: chlorine above 200ppm - sanitizer bucket
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork - walk in cooler **Repeat Violation** **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 2011 and 2012 **Warning**
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09/29/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Green bracelets worn by female employees **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site** **Warning**
- Basic - Food stored on floor. Containers of onions - walk in cooler **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Cookline handsink **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Wood food-contact surface not properly sealed. Use of wooden bowls **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of cooking wine **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 touched rice with bare hands. Rice discarded **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cookline counter: noodles 66°, sprouts 69°, cabbage 55° (repeat violation), less than 4 hours (corrected by implementing time control but no written procedure). Cookline make table/reach in cooler: pork 50°, raw beef 45°, pork 45°, raw beef 45°, krab 45° **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 120° - less than 4 hours **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken above raw beef - walk in cooler and walk in freezer **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200ppm **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Procedure emailed to operator. Veg spring rolls and chicken time marked but no written procedure in place. **Warning**
- Intermediate - Nonfood-grade basting brush used in food. In sauce at Cookline- wooden/metal basting brush **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cookline reach in cooler holding at 45-46° **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. Pork - walk in cooler **Repeat Violation** **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 2011 and 2012 **Warning**
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09/26/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. BULK DRY RICE **Corrected On-Site**
- Basic - Reuse of single-service articles. PLASTIC JUGS AS FOOD STORAGE AND PAPER EGG CRATES TO DRAIN **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. WONTONS
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. CUT CABBAGE ON COOK LINE AT 60F. Discarded
- High Priority - Raw animal food stored over ready-to-eat food. REACH IN FREEZER AND COOK LINE
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. DICED COOKED PORK AND CHICKEN PIECES
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2/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Food stored on floor. BAG OF FLOUR **Corrected On-Site**
- Basic - Reuse of single-service articles. CUTTING OFF TOP OF PLASTIC YELLOW JUGS AND REUSING
- Basic - Single-service articles not stored inverted or protected from contamination. TO GO BOXES **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. CUT CABBAGE **Corrected On-Site**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. PLATES AND BOWLS ON SHELF
- Basic - Employee preparing food in customer section of dining area. PREPPING BAGS OF FRIED WONTON IN DINING ROOM **Repeat Violation**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm CHLORINE
- 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. PREPPING BAGS OF FRIED WONTONS WITH BARE HANDS. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ITEMS IN TOP OF MAKE TABLE 45-46F...LEAVING LID OPEN. ALL ITEMS IN BOTTOM 36-40F.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. MULTIPLE ITEMS IN WALK IN COOLER
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
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