- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Pipes next to steam table at cook line.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - In-use utensil not used with moist food stored in running water. **Corrected On-Site**
- Basic - Reuse of single-use plastic oil containers. In walk in with different sauces including garlic sauce.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 cutting green onions for garnish. Discussed with manager, employee put on gloves. **Corrected On-Site**
- High Priority - Food container stored in ice used for drinks. Container of lemons in ice in cooler. PIC removed container and disposed of surrounding ice. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Beef behind shrimp in top of make table cooler at cook line. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts at 66° at cook line shelf for 1.5 hours during lunch service. PIC placed in reach in cooler. Corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over pasta and cut cabbage. **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw beef and chicken at 54° in top make table cooler for 2 hours. PIC put ice on product and states lid open during lunch service. Corrective action taken.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Manager came in, **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta , cooked meats and soups. Manager dated items. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Bleach bottle. **Corrected On-Site**
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5/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Food store room.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pork in sink in prep room.
- Basic - Shelf above preparation table soiled with food debris. At veggie storage above reach in cooler.
- Basic - Soiled paper used to line nonfood-contact shelves. Cook line.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut boc choy and bean sprouts at 72°. PIC put in walk in cooler. Corrective action taken.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Shrimp behind beef in top of make table at cook line. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Beef and eggs over seafood . **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. In kitchen at HWS and outside at mop sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, won tons and cooked pork in walk in and reach in coolers.
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.PREPERATION SHELVING
- Basic - Build-up of grease on nonfood-contact surface.HOOD FILTERS
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on kitchen floor.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - Screen in door torn/in poor repair
- Basic - Stored food not covered in walk-in cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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6/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Fried chicken chunks 93 on 3 sheet pans, pic put in reaching freezer. 43 after 55 minutes. **Corrected On-Site** **Warning**. Fried Chicken chunks at 89 degrees , large containers in prep room on 3/7/2013.
- Observed food stored on floor. Bags of carrots and boxes of cut veggies on kitchen floor. **Corrected On-Site** **Warning**. Pan of cooked chicken on sheet pan on floor , also bags of onions and cabbage on 3/7/2013.
- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Egg rolls at 66 degrees, pic heated to 157 **Warning** **Corrected On-Site**. Chicken chunks at 64? on 3/7/2013.
- Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pasta in large bowls at 72, pic put in walk-in cooler,44 after I hour. **Corrected On-Site** **Warning**. Large bus tub of rice at 86 degrees at cook line on 3/7/2013.
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3/7/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Fried chicken chunks 93? on 3 sheet pans, pic put in reaching freezer. 43 ? after 55 minutes. **Corrected On-Site** **Warning**
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm **Warning**
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee using bare hands to pick up cooked chicken. Put on gloves. **Corrected On-Site** **Warning**
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelves in kitchen. **Warning**
- Critical - Observed cloth used as a food-contact surface. Cloth napkins to drain cooked and fried foods. **Warning**
- Observed employee with no hair restraint. **Repeat Violation** **Warning**
- Critical - Observed encrusted material on can opener. **Corrected On-Site** **Warning**
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Prep table **Warning**
- Observed food debris accumulated on kitchen floor. Walk in cooler. **Warning**
- Critical - Observed food stored on floor. Bags of carrots and boxes of cut veggies on kitchen floor. **Corrected On-Site** **Warning**
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting boards. **Warning**
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Front reach in cooler. **Repeat Violation** **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Egg rolls at 66 degrees, pic heated to 157? **Warning** **Corrected On-Site**
- Critical - Observed raw animal food stored over cooked food. Eggs over cooked pasta walk-in cooler . **Warning**
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken over seafood in walk in cooler. **Corrected On-Site** **Repeat Violation** **Warning**
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Won tons stored in grease soiled cardboard box **Corrected On-Site** **Warning**
- Critical - Observed uncovered food in holding unit/dry storage area. Wontons in large cardboard box in kitchen . **Corrected On-Site** **Repeat Violation** **Warning**
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pasta in large bowls at 72?, pic put in walk-in cooler,44? after I hour. **Corrected On-Site** **Warning**
- Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
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12/26/2012 | Routine - Food | Warning Issued |
- Critical - Food not properly protected from contamination. Employee cleaning pea pods on service tray.
- Food-contact surface not smooth and easily cleanable. gallon container used as rice scoop. Corrected On Site.
- Critical - Hand sink missing in food preparation room or area. Handwashing Sign in kitchen missing . Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. bottom of smoker and shelves at cookline.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on gloves.
- Observed fan equipment soiled with accumulated dust. in dumpling room. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic and asian black beans at cookline at 72 degrees, PIC put in freezer for 20 minutes , 43 degrees end of inspection. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. Eggs over cooked shrimp, walkin , Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. pork over rice.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sauce at cookline, in steamtable at 76 degrees, employee heated to 182 in wok. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Egg rolls, wontons and cooked pork in reachin cooler.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Vacuum breaker mising at hose bibb.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, Corrected On Site.
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5/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. vegies at cookline and prep area. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. bottom of smoker
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. kitchen,Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site
- Critical - Observed food stored in ice used for drinks. container of lemons, Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. front prep area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Fresh Garliic at cookline, 67 degrees,moved to reachin .Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over seafood in walkin cooler.
- Observed residue build-up on nonfood-contact surface. shelves in dumpling room.
- Critical - Observed uncovered food in holding unit/dry storage area. cashews and crispy noodles , Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked Cooked meats, pasta,rice ,eggrolls ,wontons and PHFOODS in walkin and reachin cooler.
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12/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked pork at soup station at 61 degrees.moved to reachin , Corrected On Site. * 8/23 * pork at 63
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. meat stuffed wontons at 109 moved to cooler. Corrected On Site.* 8/23 *eggrolls at 89 and wontons at 95
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw chicken over wontons and dumpling in reachin freezer Repeat Violation.8/23 * sheet pans of chicken over open dumplings
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw ground pork and chicken over vegies and cooked pork. 8/23 * shrimp over cut vegies .
- Critical - Violation: 08B-04-1 Observed cloth used as a food-contact surface. cloth on noodles in walkin , Corrected On Site. Repeat Violation.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice paddles
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8/23/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin in dumpling room,all items moved to other reachin , Corrected On Site.
- Critical - Displayed food not properly protected from contamination. bowls of wontons on tables, Corrected On Site.
- Critical - Hand sink missing HWS SIGNS in food preparation room or area. kitchen and dumpling room.
- Critical - Hand sink missing in food preparation room or area. HWS remove in dumpling room. This violation must be corrected by : 8/22/2011.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. inside bbq oven and oven in dumpling room. Repeat Violation.
- Critical - Observed cloth used as a food-contact surface. cloth on noodles in walkin , Corrected On Site. Repeat Violation.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. working with pork, Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. SS Sponges used on cookline woks. Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at dumpling area
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. chickeh and pork over cooked pork,reachin cooler.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. chicken over cooked pork walkin cooler, Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice paddles
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked pork at soup station at 61 degrees.moved to reachin , Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. wontons and dumpling in reachin cooler in dumpling room at 51 degrees,moved to other reachin cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. eggs over vegies top of make table.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over wontons and dumpling in reachin freezer Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. raw ground pork and chicken over vegies and cooked pork.
- Critical - Observed uncovered food in holding unit/dry storage area. crispy noodles in storeroom .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. meat stuffed wontons at 109 moved to cooler. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. no dates on any phfoods in walkin cooler,meats,pasta,misc.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm NO BLEACH
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6/22/2011 | Routine - Food | Warning Issued |
- Critical - Food not properly protected from contamination. food nesting in reachin make table.
- Critical - Hand sink missing sign in food preparation room or area. kitchen
- Critical - Insecticide/rodenticide use not in compliance with regulations. pesticide in dishmachine area, roach bait on shelve , no sign of roachs. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. inside BBQ oven and oven in dumpling room.
- Critical - Observed cloth used as a food-contact surface. on wontons at cookline and on crispy noodles in storeroom . Repeat Violation.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. SS Sponges on cookline and used in woks. Repeat Violation.
- Observed food debris accumulated on kitchen floor. walkin cooler
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards
- Critical - Observed handwash sink used for purposes other than handwashing. as dumpsink , Corrected On Site.
- Observed nonfood-grade containers used for food storage. cardboard boxes to store crispy noodle,meats and vegies.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs at cookline at 82 degrees, Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. meats on floor in bus tubs at 69 degrees, PIC states in process, still out 1.5 hours into insection,put in walkin , Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork at cookline soup station at 51, bean sprouts at 73 degrees on shelf in water.
- Critical - Observed raw animal food stored over cooked food. fish over pasta and raw chicken over cooked chicken in walkin cooler. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. chicken over dumpling in reachin freezer , Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. cut and washed produce ,chicken and meats in walkin cooler , Repeat Violation.
- Observed utensils stored in crevices between equipment. knives at cookline
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. eggrolls at fry station at 89 degrees, put in reachin , Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meats,pasta,rice and all phfoods , no dates Repeat Violation.
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. large amount of pea pods on newspaper in dining room on table .
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.bulk containers in dumpling room.
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5/26/2011 | Routine - Food | Administrative complaint recommended |
Restaurant representatives - add corrected or new information about China Dumpling, 1899 N Congress Ave, Boynton Beach, FL »