- Basic - Food stored on floor. Jug of oil. Moved to shelf. **Corrected On-Site** **Warning**
- Basic - Gaskets with slimy/mold-like build-up. Reach-in cooler across from cook line. **Warning**
- Basic - Ice buildup in reach-in freezer. Upright freezer with more than an inch of ice at top of interior. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Removed. **Corrected On-Site** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Stainless steel scrubbers with food debris being used to clean woks in between use. Scrubbers may break and lose metal or cause cross contamination from held food debris. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Catering pans and togo boxes on shelves. Flipped. **Corrected On-Site** **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Reach-in cooler handles. Soap and paper towel dispensers near front counter. **Warning**
- Basic - Stored food not covered in walk-in cooler. Sprouts, onions in open buckets. Cooked breaded chicken in bin without lid. **Repeat Violation** **Warning**
- Basic - Water leaking from faucet/faucet handle. Front hand wash sink unable to shut off. Steady thin stream of water. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two on counters. Made buckets of sanitizer and placed towels inside. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken, beef and pork over buckets containing various sauces. **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. Three certificates two expired 5/25/13. One dated 3/12/11 expired 3/12/14. No other current certificates. **Warning**
|
10/08/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
2/25/2014 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense cooked rice.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Lid on chest freezer in poor repair.
- Basic - Plastic jug cut in half and reused as scoop. **Corrected On-Site**
- Basic - Single-service items stored on floor.
- Basic - Stored food not covered in walk-in cooler, and upright freezer.
- Basic - Toilet dirty in restroom.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cabbage held @ 65°. Room Temperature.
- Intermediate - Cold holding prep cooler incapable of 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.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near front counter.
- Intermediate - Walk-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.
|
2/20/2014 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Rice and Flour. **Corrected On-Site**
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - Onions on floor under hand sink, and frying oil on floor in kitchen. **Corrected On-Site**
- Basic - Plastic jug cut in half and reused as scoop. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
|
11/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of shortening stored on floor in dry storage area. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Forks, and Spoons.
- Basic - Soil residue build-up on handles of cooler doors.
- Basic - Stored ribs not covered in walk-in cooler. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No cleaning agent provided in wash compartment of sink.
|
5/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed cloth under a cutting board, with potential for cross contamination.
- Critical - Observed egg crates reused that could cause cross contanimation. Colander of cooked food stored directly on top of old egg crate. Egg crate removed.
- Critical - Observed employee food not clearly labeled or segregated. Food in upright freezer.
- Observed equipment or utensils not designaed or constructed in a durable manner. Using cut vinegar container as a scoop. Using non-food grade drill with paint attachment, as a food mixer.
- Critical - Observed food being cooler by nonapproved method. Chicken cooling in container in walk-in cooler, with tightly fitted pastic wrap. Plastic vented.
- Observed gaskets with buildup. Throughout.
- Observed nonfood-grade bags used for food storage. Carry out bags used for food storage in chest freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Farenheit. Garlic in oil at 65 degrees F. Garlic must be discarded by 3 pm. Discussed using time in lieu.
- Critical - Observed potentially hazardous food not held at 135 degrees Fahrenheit or above. Pork wontons at steam table being held at 109 degrees F - 130 degrees F. Manager turned up steam table to make hotter.
- Critical - Observed raw animal food stored over cooked food. Raw products stored above ready to eat foods through walkin cooler.
- Critical - Observed uncovered food in a holding unit/dry storage area. Cases of meat on kitchen floor. Relocated.
- Observed walk-in cooler gasket torn/in disrepair. Walk in coolers and reachin coolers.
|
11/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/6/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Prep. Cooler. Potentially Hazardous Food held at 47 Degrees F. Ambient Air Temperature 50 Degrees F. DO NOT USE UNTIL REPAIR IS MADE.
- Critical - No cleaning agent provided in first compartment of sink.
- Critical - Observed employee improperly washing hands. (Touching faucet handles after washing hands).
- Critical - Observed pans used for food storage not sanitized after rinsing.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork, Shrimp Beef, and Chicken 47 Degrees F. in prep. cooler.
- Observed reuse of single-service plastic jugs to scoop rice.
- Critical - Observed uncovered food in walk-in cooler.
- Critical - Observed water settling on bottom shelf of prep. cooler.
|
6/5/2012 | Routine - Food | Warning Issued |
- Critical - No handwashing sign provided at a handsink used by food employees. Restroom . Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed employee wash utensils with no soap.
- Critical - Observed live flies in kitchen.
- Observed nonfood-grade/plastic bags/ containers used for food storage.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork inside reach in cooler holding at 45 F. Corrected On Site.
- Critical - Observed uncovered food/salt in holding unit/dry storage area. Corrected On Site.
- Critical - Observed uncovered food/sauce in kitchen area .
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
|
11/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed employee food stored over customer's food in walk-in cooler.
- Observed residue build-up on walk-in cooler top shelves.
- Critical - Observed unlabeled sanitize solution in towel bucket.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. EGG ROLLS. Repeat Violation.
- Unwrapped single-service utensils not presented so that only the handles are touched. Corrected On Site.
|
3/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Egg rolls not date marked .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Beef inside the walk in holding at 43.5 F . Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed nonfood-grade containers used for food storage. Egg rolls stored in cardboard boxes .
- Critical. Observed accumulation of debris in three-compartment sink.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Carrot peeler soiled .
- Observed build-up of grease on hood filters .
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Observed live flies in kitchen.
- Critical. Observed unlabeled spray bottle. Kitchen area .
|
10/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER.
- Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Critical. When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
- (A) SINGLE-SERVICE articles may not be reused.
- Critical. Capacity. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
- Critical. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- Critical. (1) LICENSES; ANNUAL RENEWALS. Each public food service establishment shall obtain a license from the division. Such license may not be transferred from one place or individual to another. It shall be a misdemeanor of the second degree, punishable as provided in s. 775.082 or s. 775.083, for such an establishment to operate without a license.
- Critical. Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years.
|
5/26/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Shanghai Chinese Food 8744, 8744 Se 165 Mulberry Lne, The Village, FL »