- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. All areas
- Basic - Build-up of grease on nonfood-contact surface. Pots and pans
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Dead roaches on premises. New pest control
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food stored on floor. Oil
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice at buffet
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Open dumpster lid.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Cookline
- Basic - Single-service articles not stored inverted or protected from contamination. Kitchen
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Kitchen
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls
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08/20/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor tiles missing.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use tongs stored on oven door handle.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Melons **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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Meatballs walkin cooler
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3/5/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Grease accumulated under cooking equipment.
- Basic - Grease receptacle lid open, broken, or missing.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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12/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Open dumpster lid.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working container of food not labeled in English.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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7/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling soiled with accumulated dust and black like substance on ceiling at entrance door.
- Basic - Ceiling tile with dark spots possible water spots.
- Basic - Cloth used as a food-contact surface.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Light not functioning. Black like substance build up in far room light fixture.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times. Waitress station
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg roll
- Portable fire extinguisher is inaccessible. For reporting purposes only. On the floor behind the ladder
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5/1/2013 | Complaint Full | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Faucet/handle missing at plumbing fixture. Outside faucet
- Critical - No conspicuously located thermometer in holding unit.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed ceiling in disrepair. Water damage
- Critical - Observed dented/rusted cans.
- Critical - Observed food stored on floor.
- Observed gaskets with slimy/mold-like build-up.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed grease accumulated under cooking equipment.
- 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 soil residue in storage containers.
- Observed utensils stored in crevices between equipment.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Light not functioning.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No conspicuously located thermometer in holding unit.
- Observed attached equipment soiled with accumulated grease.
- Critical - Observed bathroom doors left open other than during cleaning or maintenance.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed encrusted, soiled material on slicer.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed grease accumulated under cooking equipment.
- 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 interior of reach-in cooler soiled with accumulation of food residue.
- Observed soda gun holster with accumulated slime/debris.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed walk-in cooler gasket torn/in disrepair.
- Observed wall soiled with accumulated grease.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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8/7/2012 | Routine - Food | Inspection Completed - No Further Action |
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