- No Violations Were Observed
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6/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Food stored in a location that is exposed to splash. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice 71°
- High Priority - Pots or other cooking equipment not being sanitized.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Food thrown away **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 - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- 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.
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4/22/2014 | Routine - Food | Warning Issued |
- Basic - Rinse solution not clean.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- Intermediate - Handwash sink not accessible for employee use at all times.
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8/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter
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4/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed with a handle.
- Critical - Hot water not provided/shut off at employee hand wash sink. Bathroom
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 1/15/2013.
- Critical - Observed food stored in ice used for drinks.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed objectionable odors outtside bathrooms.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LESS THAN 4 HOURS. FOOD PLACED IN FREEZER FOR COOLING
- Critical - Observed potentially hazardous food thawed in standing water.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/15/2012 | Routine - Food | Inspection Completed - No Further Action |
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