- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. The screen door has gaps and doesn't seal properly at the rear in the kitchen **Warning** 10/21: violations marked time extension were not observed and/or not verified and/or not set up at the callback inspection. The violation shall be in complaince by the next inspection, or not repeated if it was not an acceptable. Failure to abide by this notice may result in immediate administrative actions against the license.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp 41 in the three compartment sink **Warning** 10/21: violations marked time extension were not observed and/or not verified and/or not set up at the callback inspection. The violation shall be in complaince by the next inspection, or not repeated if it was not an acceptable. Failure to abide by this notice may result in immediate administrative actions against the license. 10/21: Not Set Up 11/5: Not Set Up
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. Cut melons 57. 60 in the dining room **Warning** 10/21: violations marked time extension were not observed and/or not verified and/or not set up at the callback inspection. The violation shall be in complaince by the next inspection, or not repeated if it was not an acceptable. Failure to abide by this notice may result in immediate administrative actions against the license. 10/21: Not Set Up 11/5: Not Set Up
- High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. The cook was cutting raw chicken while shrimp was thawing in standing water directly under the chicken. Recommend the staff review SAFE REFRIGERATOR STORAGE DBPR Form HR 5030-098 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Warning** 10/21: violations marked time extension were not observed and/or not verified and/or not set up at the callback inspection. The violation shall be in complaince by the next inspection, or not repeated if it was not an acceptable. Failure to abide by this notice may result in immediate administrative actions against the license. 10/21: Not Set Up 11/5: Not Set Up
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- 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. **Warning** 10/21: violations marked time extension were not observed and/or not verified and/or not set up at the callback inspection. The violation shall be in complaince by the next inspection, or not repeated if it was not an acceptable. Failure to abide by this notice may result in immediate administrative actions against the license.
|
11/05/2014 | Routine - Food | Call Back - Complied |
- Basic - Condensation or other drainage not disposed of according to law. The walk in cooler is dripping into the uncovered tofu container **Warning** 10/21: violations marked time extension were not observed and/or not verified and/or not set up at the callback inspection. The violation shall be in complaince by the next inspection, or not repeated if it was not an acceptable. Failure to abide by this notice may result in immediate administrative actions against the license.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. The screen door has gaps and doesn't seal properly at the rear in the kitchen **Warning** 10/21: violations marked time extension were not observed and/or not verified and/or not set up at the callback inspection. The violation shall be in complaince by the next inspection, or not repeated if it was not an acceptable. Failure to abide by this notice may result in immediate administrative actions against the license.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp 41 in the three compartment sink **Warning** 10/21: violations marked time extension were not observed and/or not verified and/or not set up at the callback inspection. The violation shall be in complaince by the next inspection, or not repeated if it was not an acceptable. Failure to abide by this notice may result in immediate administrative actions against the license. 10/21: Not Set Up
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. Cut melons 57. 60 in the dining room **Warning** 10/21: violations marked time extension were not observed and/or not verified and/or not set up at the callback inspection. The violation shall be in complaince by the next inspection, or not repeated if it was not an acceptable. Failure to abide by this notice may result in immediate administrative actions against the license. 10/21: Not Set Up
- High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. The cook was cutting raw chicken while shrimp was thawing in standing water directly under the chicken. Recommend the staff review SAFE REFRIGERATOR STORAGE DBPR Form HR 5030-098 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Warning** 10/21: violations marked time extension were not observed and/or not verified and/or not set up at the callback inspection. The violation shall be in complaince by the next inspection, or not repeated if it was not an acceptable. Failure to abide by this notice may result in immediate administrative actions against the license. 10/21: Not Set Up
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- 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. **Warning** 10/21: violations marked time extension were not observed and/or not verified and/or not set up at the callback inspection. The violation shall be in complaince by the next inspection, or not repeated if it was not an acceptable. Failure to abide by this notice may result in immediate administrative actions against the license.
|
10/21/2014 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - Condensation or other drainage not disposed of according to law. The walk in cooler is dripping into the uncovered tofu container **Warning**
- Basic - Hole in wall under the dish machine **Warning**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. The screen door has gaps and doesn't seal properly at the rear in the kitchen **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp 41 in the three compartment sink **Warning** 10/21: violations marked time extension were not observed and/or not verified and/or not set up at the callback inspection. The violation shall be in complaince by the next inspection, or not repeated if it was not an acceptable. Failure to abide by this notice may result in immediate administrative actions against the license.
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. Cut melons 57. 60 in the dining room **Warning** 10/21: violations marked time extension were not observed and/or not verified and/or not set up at the callback inspection. The violation shall be in complaince by the next inspection, or not repeated if it was not an acceptable. Failure to abide by this notice may result in immediate administrative actions against the license.
- High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee washed hands in the restroom then proceeded to bag condiments for pick up or delivery orders. Recommend the staff review Food Safety is in your Hands DBPR Form HR 5030-157 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Warning** 10/21: violations marked time extension were not observed and/or not verified and/or not set up at the callback inspection. The violation shall be in complaince by the next inspection, or not repeated if it was not an acceptable. Failure to abide by this notice may result in immediate administrative actions against the license.
- High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. The cook was cutting raw chicken while shrimp was thawing in standing water directly under the chicken. Recommend the staff review SAFE REFRIGERATOR STORAGE DBPR Form HR 5030-098 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Warning** 10/21: violations marked time extension were not observed and/or not verified and/or not set up at the callback inspection. The violation shall be in complaince by the next inspection, or not repeated if it was not an acceptable. Failure to abide by this notice may result in immediate administrative actions against the license.
- High Priority - Roach activity present as evidenced by live roaches found. 1. Owner stepped on a roach by the rear door. 2. One under the dish machine 3. One crawling on the expo table 4. Six in the crevices of the expo table 5. One crawled from the cut cardboard boxes used for Togo orders. 6. One on the rolling rack adjacent the three compartment sink 7. Four on the underside of the shelf over the three compartment sink 8. Four in a wooden knife bock on top of the ice machine. 9. One crawling on top of the ice machine. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- 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. **Warning**
|
10/21/2014 | Routine - Food | Emergency Order Callback Not Complied |
- Basic - Condensation or other drainage not disposed of according to law. The walk in cooler is not draining into the drain pipe, condensation is being collected into a metal pan. **Repeat Violation**
- Basic - Outer openings not protected with self-closing doors. The screen door in the rear of the kitchen **Repeat Violation**
- High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. Sweet n sour 44 in the prep reach in cooler in front of the smoker **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- 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. **Repeat Violation**
|
10/21/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. 1. Lower area under the steam table on the cookline is full of old rice 2. The table used to hold the rice cooker to the right of the cook line 3. In between the equipment on the cook line. **Warning**
- Basic - Build-up of grease on nonfood-contact surface. 1. Sides of the reach in coolers. 2. Fan on the cook line dripping grease 3. Fan by the dish machine 4. Sides of tables. 5. Just about every surface had grease **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Condensation or other drainage not disposed of according to law. The walk in cooler is dripping into the uncovered tofu container **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Grease accumulated on kitchen floor. **Warning**
- Basic - Hole in wall under the dish machine **Warning**
- Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. **Warning**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. The screen door has gaps and doesn't seal properly at the rear in the kitchen **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp 41 in the three compartment sink **Warning**
- Basic - Wall soiled with accumulated grease. To the right of the hood on the cook ine **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. Cut melons 57. 60 in the dining room **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Zero **Warning**
- High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee washed hands in the restroom then proceeded to bag condiments for pick up or delivery orders. Recommend the staff review Food Safety is in your Hands DBPR Form HR 5030-157 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 1. Poultry 45. Pork 46. Egg rolls 46. In the prep reach in cooler on the cookline closes the rear door. 2. Cornstarch 86 held on the cook line. Recommend the following form be available for review TIME AS A PUBLIC HEALTH CONTROL WRITTEN PROCEDURES DBPR Form HR 5022-090 @ http://www.myfloridalicense.com/dbpr/hr/forms.html See stop sale. **Repeat Violation** **Warning**
- High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. The cook was cutting raw chicken while shrimp was thawing in standing water directly under the chicken. Recommend the staff review SAFE REFRIGERATOR STORAGE DBPR Form HR 5030-098 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 1. Owner stepped on a roach by the rear door. 2. One under the dish machine 3. One crawling on the expo table 4. Six in the crevices of the expo table 5. One crawled from the cut cardboard boxes used for Togo orders. 6. One on the rolling rack adjacent the three compartment sink 7. Four on the underside of the shelf over the three compartment sink 8. Four in a wooden knife bock on top of the ice machine. 9. One crawling on top of the ice machine. **Warning**
- High Priority - Stop Sale issued due to adulteration of food product. The walk in cooler is dripping into an uncovered container which was storing tofu. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See (03a) at the buffet. 03A temps 47 or warmer when intended to be held cold or 03B temps 129 or cooler when inteded to be held hot or 03D when the cooling paramiter was not met or 03E when reheating paramiter was not met. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. To the prep top of the storage reach in cooler by the rear door **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- 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. **Warning**
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10/20/2014 | Routine - Food | Emergency order recommended |
- Basic - Severe level Build-up of grease/dust/debris on hood filters.
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. Cornstarch, garlic n oil **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 118 left out by the wok
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Two employees washed hands at the three compartment sink
- Intermediate - Interior of reach in freezer soiled with accumulation of food residue.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Egg rolls 81. Duck 74 corrective action taken. Moved to the walk in cooler
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Poultry popcorn 44. Tao chicken 45. Cubed pork 46. B sprouts 45. All in the unit in front of the smoker
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 Dish machine
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 44. Pork 44. Poultry 45. In the unit closest the rear door
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over vegetables in the walk in cooler **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. On the prep reach in cooler on the cook line
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Poultry smoked 109, 111 left in the smoker after cooking to improperly cool
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue located in front of the Dish machine
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Shelf under preparation table soiled with food debris. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wall soiled with accumulated food debris. **Warning**
- Basic - Wall soiled with accumulated grease. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Pork 45. Bean sprouts 45. Eggs 47. Poultry 45. 47. In the first reach in cooler in/at cook line **Warning**
- 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. Garlic and oil, cornstarch both on the cook line **Warning**
- High Priority - Pots or other cooking equipment not being sanitized. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Just about every surface is soiled **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
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5/15/2013 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. **Warning**
- Basic - Build-up of grease on nonfood-contact surface. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
- Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Shelf under preparation table soiled with food debris. **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wall soiled with accumulated food debris. **Warning**
- Basic - Wall soiled with accumulated grease. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Pork 45. Bean sprouts 45. Eggs 47. Poultry 45. 47. In the first reach in cooler in/at cook line **Warning**
- Basic - High Priority - Dead roaches on premises. Under the three compartment sink, under wooden shelves in the kitchen, behind and under equipment **Warning**
- 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. Cooks handling everything in the kitchen just about every surface is soiled, or severely soiled **Warning**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cooks handling raw and ready to eat **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee carrying spring rolls with bare hands **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. See 3f violation **Warning**
- 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. Garlic and oil, cornstarch both on the cook line **Warning**
- High Priority - Pots or other cooking equipment not being sanitized. **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw poultry stored over raw shrimp in the reach in cooler in/at by the door **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 3 under a wooden shelf and 1 under the table where the Togo packets are stored **Warning**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Just about every surface is soiled **Warning**
- 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. **Warning**
- 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. Tofu **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork, beef, anything and everything that has been cooked need to be dated when held for 24 hrs **Warning**
- Intermediate - Soil residue in food storage containers. **Warning**
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5/14/2013 | Complaint Full | Warning Issued |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Rust on the cover to the reach in freezer on the cook line
- Basic - Raw animal food stored above unwashed produce. Poultry over leafy greens in the walk in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg wash 44, poultry 45. Poultry 45 in the reach in cooler in/at the cook line two door unit on the cook line
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Poultry 118/119 at the steam table
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. The handles to the reach in cooler in/at the cook line
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pork 98 left in the smoker until cool enough to prep. Cooling in the smoker is not allowed. Corrective action the pork was moved in the walk in cooler
- Intermediate - Hot water not provided/shut off at employee handwash sink. By the dish machine **Corrected On-Site**
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1/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/2/2013 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
|
11/20/2012 | Complaint Full | Call Back - Complied |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Hand sink on the line
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Admin Complaint**
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of grease on top of Chinese barbecue And fryers.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored in ice used for drinks. Lemons store in ice machine
- Critical - Observed food stored on floor. Bag of sugar
- Observed gaskets with slimy/mold-like build-up.
- Observed grease accumulated on kitchen floor. Due to fire
- Observed hole in wall. On corner underneath dish machine
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Reach in freezer.
- Critical - Observed unlabeled spray bottle.
- Observed wall soiled with accumulated grease.
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11/19/2012 | Complaint Full | Warning Issued |
- Critical - Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). all temperature controlled foods in the walk in cooler
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice, poultry, beef, pork, egg rolls, etc all in the walk in cooler Repeat Violation. Repeat Violation.
- Critical - Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Operator stated the corn stach and garlic n oil were controlled by time however the items were not marked in any fashion
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tao chicken 49, pork bits 54, beef rib 52, poultry 52, wings 72, poultry popcorn 52, egg rolls 53, wonton 54, rice 54, raw poultry 57 f degrees in the walk in cooler Repeat Violation.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. corn starch 90, garlic n oil 100 f degrees left out by the wok. Repeat Violation.
- Critical - Violation: 03D-06-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken 125 f degrees left inside the smoker to cook cool. 7.25.12 pork buts 102 f degrees
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The storage reach in cooler in the wait staff area is in op do not use for the safe storage of temperature controlled foods (glass)
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The walk in cooler is in op do not use for the safe storage of temperature controlled foods Repeat Violation.
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. msg container Repeat Violation.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. heavy deposits hood filters Repeat Violation.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. by the dish machine
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
|
7/25/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The storage reach in cooler in the wait staff area is in op do not use for the safe storage of temperature controlled foods (glass)
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The walk in cooler is in op do not use for the safe storage of temperature controlled foods Repeat Violation.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken 125 f degrees left inside the smoker to cook cool.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink. by the dish machine
- Observed build-up of grease on nonfood-contact surface. heavy deposits hood filters Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed dented/rusted cans. baby corn severely dented
- Observed equipment in poor repair. two reach in coolers closest the rear door are in-op. not in use.
- Critical - Observed food stored on floor. in the walk in cooler
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw poultry placed in the rear prep area of the reach in cooler behind raw beef, raw shrimp.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. msg container Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tao chicken 49, pork bits 54, beef rib 52, poultry 52, wings 72, poultry popcorn 52, egg rolls 53, wonton 54, rice 54, raw poultry 57 f degrees in the walk in cooler Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 45, poultry 45 f degrees in the prep reach in cooler on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. corn starch 90, garlic n oil 100 f degrees left out by the wok. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. mix vegetables 50, cut melon 45 f degrees in the storage reach in cooler in the wait staff area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. noodles 83 f degrees left out in the prep area
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cream cheese in the wait staff area storage reach in cooler Repeat Violation.
- Critical - Observed raw animal food stored over cooked food. raw poultry non commercially wrapped over rice in the walk in cooler Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Operator stated the corn stach and garlic n oil were controlled by time however the items were not marked in any fashion
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice, poultry, beef, pork, egg rolls, etc all in the walk in cooler Repeat Violation. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). all temperature controlled foods in the walk in cooler
|
7/24/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic n oil 67, corn starch 94 f degrees left at the wok area on the cookline. Provided HR form 5030 160 Chinese version.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters
- Critical - Violation: 46-05-2 Observed obstructed exits, stairs, hallways or egress. Boxes chairs in hallway leading to rear area. For reporting purposes only.
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2/2/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. prep reach in cooler on the cookline 1st temps 46-52 f degrees Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler temps 44 f degrees or higher
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. sitting on top of the first prep reach in cooler on the cookline Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Smoker on the cookline
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board on the prep reach in cooler on the cookline
- 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. In the rice container, wait staff area
- Critical - Observed obstructed exits, stairs, hallways or egress. Boxes chairs in hallway leading to rear area. For reporting purposes only.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Egg rolls 44, poultry 44. 44. 45 f degrees in the walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Poultry 46, 48-52 f degrees in the prep reach in cooler on the cookline 1st Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic n oil 67, corn starch 94 f degrees left at the wok area on the cookline. Provided HR form 5030 160 Chinese version
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cream cheese open held 24 hrs or greater not dated in the storage reach in cooler wait staff area
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Ribs cooked held 24 hrs or greater not dated in the storage reach in cooler by the rear door.
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2/1/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 05-05-1 Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. walk in cooler off by 10 f degrees, states 40 f degrees operating at 50 f degrees
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. first prep reach in cooler on the cookline
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. dish machine racks
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle. degreaser bottle
- Critical - Violation: 53A-11-1 Certified Food Manager unable to answer basic Food Code questions. unaware of big five
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10/10/2011 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. walk in cooler off by 10 f degrees, states 40 f degrees operating at 50 f degrees
- Critical - Certified Food Manager unable to answer basic Food Code questions. unaware of big five
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The first prep reach in cooler on the cookline is in op. see comment section
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The walk in cooler is in op. see cookline comment section
- Critical - No conspicuously located thermometer in holding unit. first prep reach in cooler on the cookline
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Training proof were all expired. 2007 training documents.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. employees removed multiple drinks from cookline equipment Corrected On Site.
- Critical - Observed egg carton used as a food-contact surface for cooked chicken in the walk in cooler
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employees handling raw food containers, soiled utensils, cooler doors etc. all without washing hands to break the contamination cycle
- Observed food debris accumulated on kitchen floor. clean all kitchen floor areas
- Critical - Observed food stored in a prohibited area. dry product stored under the hand sink on the cookline
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board severely soiled on the prep reach in cooler
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. rice holders
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. smoker on the cookline
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. wash, rinse, sanitize food contact surfaces, steam tables, tables etc
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. two units on cookline
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue in front of the three compartment sink
- Critical - Observed packaged food not labeled as specified by law. water squeeze bottle on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp 51, poultry 50, egg roll 49 and cut melon 53, poultry 50, poultry 65, tofu 48 and noodles 48 f degrees in the walk in cooler, since previous day
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork 48, egg wash 50 and poultry 46 in the first prep reach in cooler on the cookline, since previous day
- Critical - Observed potentially hazardous food thawed at room temperature. shrimp being thawed on prep table. corrective action taken moved to the three compartment sink under running water.
- Observed residue build-up on nonfood-contact surface. dish machine racks
- Critical - Observed soil residue in storage containers. water squeeze bottle severely soiled
- Critical - Observed unlabeled spray bottle. degreaser bottle
- Observed wall soiled with accumulated food debris. clean all walls in kitchen
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. egg roll 120, poultry 120 and beef 120 f degrees at the steam table in the customer area
- Critical - Stop Sale issued due to adulteration of food product. cooked chicken placed on egg cartons
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Entire walk in cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). foods removed froom the walk in cooler, cooked and placed at the steam table
- Critical - Working containers of food removed from original container not identified by common name. msg, sugar, sqlt etc items in 5 gal buckets
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10/7/2011 | Routine - Food | Warning Issued |
- Critical - DISCARD TOFU, POPCORN CHICKEN, SEASONED CHICKEN, ALL FOODS AT THE STEAM TABLE, CHICKEN WINGS, CHICKEN, CREAM CHEESE.
- Critical - FACILITY/OPERATOR FAILED TO FOLLOW ORDER TO DISCARD FOODS OUT OF SAFE ZONE COLD HOLDING.
- Critical - TOFU 71 F, POPCORN CHICKEN 56, SEASONED CHICKEN 55, CHICKEN WINGS 56, CHICKEN 50, CREAM CHEESE 70.
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10/7/2011 | Complaint Partial | Administrative complaint recommended |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Floors not constructed easily cleanable. Missing tiles/cracked tiles under three compartment sink.
- Critical - Food-contact surfaces not cleaned after being contaminationed. Employee rinsed bowls in cold water and returned to cook line. No washing or sanitizing took place.
- Critical - Handwash sink not accessible for employee use at all times. Buckets off sauces stored in front of hws at cook line.
- Lights missing the proper shield, sleeve coatings or covers. Over three compartment sink.
- Critical - No conspicuously located thermometer in holding unit. Display case containing milk.
- Critical - No handwashing sign provided at a handsink used by food employees. Hws at cook line.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden platform with a bulk bag of rice not sealed.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Cook at cook line drinking from pint glass.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher went from dirty to clean dishes without washing hands or changing gloves.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Large bulk container of cooked rice covered in walk in cooler.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Cook washed hands in three compartment sink.
- Observed gaskets with food debris build-up. Reach in cooler at cook line.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop at buffet line.
- Critical - Observed interior of microwave soiled.
- Observed knife block in use to store knives.
- Observed old labels stuck to food containers after cleaning.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked pork cold holding at 44 degrees farenheit in make unit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornstarch held at 87 degrees farenheit at cook line.
- Critical - Observed potentially hazardous food thawed in standing water. Chicken in three compartment sink. Corrected On Site.
- Critical - Observed raw shell eggs stored on top of mushrooms.
- Observed residue build-up on nonfood-contact surface. Knobs of hws at cook line with heavy black buildup.
- Critical - Observed uncovered food in holding unit/dry storage area. Sprouts in walk in cooler.
- Critical - Observed unlabeled spray bottle. Spray bottle containing purple liquid not labeled.
- Observed wall soiled with accumulated black debris in dishwashing area. Under three compartment sink.
- Critical - Outer openings not protected with self-closing doors.
- Critical - Vacuum breaker mising at hose bibb. Mop sink outside.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name. Container with white powder at cook line not labeled.
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3/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/14/2011 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. numerous egg rolls ; , cook chicken, pork, dumplings , rice not date marked
- Critical. Violation: 06-01-1 Observed potentially hazardous food thawed in an improper manner. cheeses in boxes defrosting @ rm temp dripping on floor @ cb chicken; in pa@ 3 comp sink
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken; over beef, shrimp , pork ri freezer @ cb same
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. ri freezer raw meats over egg rolls, cook shrimp , cook wontons alk opened; pkg
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food. raw chicken; & beef over cook pork & veggie @ ric @ grill@ cb raw chicken; & beef over veggie
- Critical. Violation: 08A-28-1 Observed food stored on floor. oil
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner. non grade plastc with food dry bu @ cb same rice
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
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10/8/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. numerous egg rolls ; , cook chicken, pork, dumplings , rice not date marked
- Critical. Violation: 06-01-1 Observed potentially hazardous food thawed in an improper manner. cheeses in boxes defrosting @ rm temp dripping on floor @ cb chicken; in pa@ 3 comp sink
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken; over beef, shrimp , pork ri freezer @ cb same
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. ri freezer raw meats over egg rolls, cook shrimp , cook wontons alk opened; pkg
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food. raw chicken; & beef over cook pork & veggie @ ric @ grill@ cb raw chicken; & beef over veggie
- Critical. Violation: 08A-28-1 Observed food stored on floor. oil
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. rice cb same
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner. non grade plastc with food dry bu @ cb same rice
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 35A-08-1 Observed live flies in kitchen. @ cb same
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust. ceiling lights @ cb same
- Violation: 37-14-1 Observed ceiling in disrepair. thru kitchen;
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. @ cb h2 o tanks no secure
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8/27/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. numerous egg rolls ; , cook chicken, pork, dumplings , rice not date marked
- Critical. Working containers of food removed from original container not identified by common name. dry spices & nuts @ cook line
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken; , ribs, ragoon ric @ back door @
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. ragoons , chicken; prepped in morning
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. ric @ back door
- Critical. Observed potentially hazardous food thawed in an improper manner. cheeses in boxes defrosting @ rm temp dripping on floor
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. @ ice cam
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken; over beef, shrimp , pork ri freezer
- Critical. Observed raw animal food stored over ready-to-eat food. ri freezer raw meats over egg rolls, cook shrimp , cook wontons alk opened; pkg
- Critical. Observed raw animal food stored over cooked food. raw chicken; & beef over cook pork & veggie @ ric @ grill
- Critical. Observed food stored on floor. oil
- Critical. Observed uncovered food in holding unit/dry storage area. raw meats @ ri freezer not covered
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. rice
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. @ ice cream
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Equipment or utensils not designed or constructed in a durable manner. non grade plastc with food dry bu
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue all
- Observed residue build-up on nonfood-contact surface. on all kitchen; equipment
- Critical. Observed live flies in kitchen.
- Critical. Observed the presence of insects, rodents, or other pests.
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated food debris. thru kitchen;
- Observed attached equipment soiled with accumulated grease. filters
- Observed attached equipment soiled with accumulated dust. ceiling lights
- Observed ceiling in disrepair. thru kitchen;
- Observed ceiling soiled with accumulated grease.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Person in charge failed to insure proper cooling.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
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7/12/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/16/2009 | Food-Licensing Inspection | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ie; rice egg roll, noodles, wontons ric & wic
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. rice egg rolls wic
- Critical. Observed raw animal food stored over ready-to-eat food. eggs chicken; pork over rice & veggie in wic
- Critical. Observed raw animal food stored over cooked food. @ ric, eggs chicken over cook veg & dumplings Corrected On Site.
- Critical. Observed food stored on floor. flour
- Critical. Observed food stored on floor. misc in wic ie sauces
- Critical. Observed uncovered food in holding unit/dry storage area. noodles @ wait station
- Critical. Observed uncovered food in holding unit/dry storage area. egg rolls; in wic
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- No mop sink or curbed cleaning facility provided.
- No mop sink or curbed cleaning facility provided. This violation must be corrected by : 2-05-10.
- Critical. Observed interior of microwave soiled.
- Critical. Handwash sink not accessible for employee use at all times.
- Carbon dioxide/helium tanks not adequately secured.
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12/3/2009 | Food-Licensing Inspection | Warning Issued |
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