Ocala Golden Palace, 5855 Se 5 St Units 1-2, Ocala, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Accumulation of food debris/soil residue on handwash sink. Rear hand sink near walk-in cooler.
- Basic - Bowl or other container with no handle used to dispense food. Sauces in containers . **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Cloth used as a food-contact surface. Used to cover various food products in reach in and walk-in cooler units. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. At prep line .
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Tofu stored in reach in cooler unit.
- Basic - Grease accumulated under cooking equipment. Heavy accumulation of grease at wok area .
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses. Oven unit. **Corrected On-Site**
- Basic - Stored food not covered in reach in cooler. Sauces and cake held overnight in unit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 46°f, noodles 51°f in middle reach in cooler at prep line . VOLUNTARILY DISCARDED. **Repeat Violation**
- 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 raw beef in double door reach in freezer . **Corrected On-Site** **Repeat Violation**
- 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 - Cooking utensils/pots/pans in contact with potentially hazardous (time/temperature control for safety) food not cleaned at least every four hours. Bowls used to dispense raw shrimp stored on top of other bowls overnight. **Corrected On-Site**
- 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.
- Intermediate - No soap provided at handwash sink. Front hand sink and rear hand sink .
- 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. Ambient air temp -58°f . Middle reach in cooler unit.
|
10/22/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Containers of sauces .
- Basic - Cloth used as a food-contact surface. Used to cover chicken in walkin cooler . **Corrected On-Site**
- Basic - Gaskets with slimy/mold-like build-up. Prep line .
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Rice, sugar **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination.Take out trays and lids. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sugar **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch mixture 90°f at wok station .
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over cooked rice and vegetables . **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef . **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Rear
|
5/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. Handsink at soda dispenser and near wok station .
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
|
4/18/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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