- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. At kitchen area
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09/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on drainboards or equivalent.
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of walk in cooler and freezer
- Basic - Cardboard used to line food-contact shelves. To store cooked chicken, and lining vegetables
- Basic - Cardboard used to line nonfood-contact shelves. **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Shelves at dry storage area
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door **Repeat Violation**
- Basic - Food storage container/container lid cracked or broken.
- Basic - Food stored in holding unit not covered. A box of noodles at dry storage area
- Basic - Food stored in undrained ice.
- Basic - Food stored on floor. Cases of oil containers **Repeat Violation**
- Basic - In-use tongs stored on equipment side between uses.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Open dumpster lid.
- Basic - Reach-in cooler gasket torn/in disrepair.white refrigerator
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. At kitchen area
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. Walk in freezer
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated food debris.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw shrimp over washed vegetBle at name table.
- High Priority - Toxic substance/chemical stored by or with food. Coins and money on top of prep table
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. At three compartment sink.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. At tea dispenser nozzles
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Metal stem-type thermometer soiled.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.employee has no knowledge of how to calibrate food thermometer,; no knowledge of the minimum required temperature for hot holding products which is 135 f.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At the time inspection, observed only one certificate for Zhong Qiang Ma. Certified on 6/15/12. There were four other employees working.
- Intermediate - Soil residue in food storage containers.
- Intermediate - Spray bottle containing toxic substance not labeled.
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07/28/2014 | Routine - Food | Warning Issued |
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food stored on floor.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Wall soiled with accumulated dust.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cardboard used to line food-contact shelves.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over cooked food.
- 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 - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
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7/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over cooked food.
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6/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- 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 - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.bus tubs
- Critical - No conspicuously located thermometer in holding unit.
- Observed clean equipment stored on floor.bus tubs
- Critical - Observed dented/rusted cans.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.plant foods
- Critical - Observed uncovered food in holding unit/dry storage area.freezer
- Observed utensils stored in crevices between equipment.knives
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/23/2012 | Routine - Food | Inspection Completed - No Further Action |
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