Chopstick Chinese & Japanese Restaurant, 5646 Woodbine Rd Ste 2, Pace, FL - Restaurant inspection findings and violations

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Business Info

Restaurant: CHOPSTICK CHINESE & JAPANESE RESTAURANT
Address: 5646 Woodbine Rd Ste 2, Pace, FL 32571
Type: Permanent Food Service
License #: 6701484
Total inspections: 4
Last inspection: 01/12/2011

Restaurant representatives - add corrected or new information about Chopstick Chinese & Japanese Restaurant, 5646 Woodbine Rd Ste 2, Pace, FL »

Inspection findings

Inspection Date

Type

Disposition

  • Critical. Observed potentially hazardous food held using time as a public health control with no time marking (rehydrated corn starch). Food may not be served. 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 chicken meat, sweet & sour chicken, sping rolls).
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (General chicken). Corrected On Site.
  • Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours (chicken broth). Corrected On Site.
  • Observed employee with no hair restraint preparing food.
  • Observed single-use containers (#10 cans) reused for the storage of food. Corrected On Site.
  • Observed nonfood-grade containers (plastic shopping bags) used for food storage. Corrected On Site.
  • Observed knife stored in crevices between equipment. Corrected On Site.
01/12/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Observed potentially hazardous food held using time as a public health control with no time marking (shell eggs held at ambient temp of 90 F. Food may not be served. Corrected On Site by disposal of eggs in question.
  • Critical. Observed dented#10 can of baby corn. Product not to be used.
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked in the refrigerator (fried battered chicken, cooked pork, fried chicken wings, cooked spring rolls).
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked in the walk-in cooler (cooked chicken meat, spring rolls cooked lo mein noodles).
  • Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit at cookline. Disposed of by cook immediately. Corrected On Site.
  • Critical. Observed food stored on floor of the walk-in freezer (duck, beef). Corrected On Site.
  • Critical. Observed uncovered food front line area ( broccoli florets, chopped savoy cabbage).
  • 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 (black trash bags in walk-in freezer containing food).
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Observed build-up of grease on hood filter surfaces.
08/11/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed potentially hazardous food held using time as a public health control with no time marking (rehydrated garlic). Food may not be served. Disposed of on-the-spot. Corrected On Site.
  • Critical. Observed dented cans of black soy sauce, water chestnuts. Products not to be served.
  • Critical. Nonexempt fish has not undergone proper parasite destruction (no proof). Fish must be served cooked or discarded.
  • Critical. Required consumer advisory for raw/undercooked animal food not provided (sushi menu). Advisory present, not posted.
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked in English (cooked chicken, shrimp, egg rolls). Corrected On Site.
  • Critical. Working containers of food removed from original container not identified by common name in English (bulk flour, sugar).
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above (yellow rice). Corrected On Site.
  • Critical. Observed food stored on floor od walk-in freezer (imitation crab, shrimp).
  • Observed sink faucets dripping.
  • Critical. Insecticide in use use not in compliance with regulations (designed for home use only).
6/1/2010Routine - FoodInspection Completed - No Further Action
  • 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. Pro
1/25/2010Food-Licensing InspectionInspection Completed - No Further Action

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