- Basic - Bowl or other container with no handle used to dispense food. Cooked rice
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Cove molding at floor/wall juncture broken/missing.both sides of walk in cooler
- Basic - Floor area(s) covered with standing water. At walk in cooler door, manager aware
- Basic - Food stored in dry storage area not covered. Bulk ground ginger
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- 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.
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6/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Red bowl in raw chicken
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor. Onions **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with 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 - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by wheeling cart with cans on it
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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3/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-service articles not stored inverted or protected from contamination. Tasting spoons at buffet
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Bucket on floor
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7/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Soiled apron and soiled gloves in dry storage **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food storage container/container lid cracked or broken. Over raw beef
- Basic - Single-service articles not stored inverted or protected from contamination. Tasting spoons at buffet
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 ppm, service called
- High Priority - Wiping cloth sanitizing solution bucket stored on floor
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Employee used handwash sink as a dump sink. Piece of corn
- Intermediate - Encrusted material on can opener blade.
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5/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Objectionable odor in establishment. Walkin cooler
- Basic - Raw animal food not properly separated from unwashed produce. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Repeat Violation**
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1/10/2013 | Complaint Full | Inspection Completed - No Further Action |
- No suitable facilities provided to store employee clothing and other possessions.
- Critical - Observed dead roaches on premises. Observed three dead roaches
- Critical - Observed dented/rusted cans.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwashers **Corrected On-Site**
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Cook **Corrected On-Site**
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.wire whip by bar area area used to stir tea. **Corrected On-Site** **Repeat Violation**
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- Critical - Observed raw animal food stored over ready-to-eat food. Walk-in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Buffet and walk-in cooler
- Critical - Observed roach activity as evidenced by live roaches found. Observed one live roach
- Critical - Observed toxic item stored by food. **Corrected On-Site**
- Critical - Observed unlabeled spray bottle.
- Unwrapped single-service utensils not presented so that only the handles are touched. Sample spoons on buffet line
- Critical - Working containers of food removed from original container not identified by common name.bar area
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12/21/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Not using scoop with handle in spice containers.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cooked sausage in plastic ziploc bags not date marked.
- Critical - Observed small flying insects in bar area.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Measured 0 PPM at front bar. Corrected On Site.
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8/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/23/2012 | Complaint Full | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures - buffet line coolers not maintaining temperature at or below 41F.
- Equipment and utensils not properly air-dried. Observed wet nesting on cleaned containers.
- Critical - Observed dented/rusted cans. 12 dented cans on storage shelf. Product removed from the shelf to receive credit from the distributor. Damaged cans may not be used.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw turkey stored behind cooked sausages on buffet line. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bean sprouts (50F), meat balls (53F), immitation crab (60F), ham (52F), etc. on buffet line. Manager stated they forgot to turn the coolers on this morning. Cooked pasta in cooking area measured 45F.
- Critical - Observed raw animal food stored over cooked food - raw shrimp stored above cooked noodles in the walk-in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored above beef in the walk-in cooler.
- Critical - Observed unlabeled spray bottle. Cleaners in spray bottle not labeled of it's content.
- Critical - Raw animal food not properly separated from ready-to-eat food. Observed cooked sausages stored with raw chicken in reach-in cooler under buffet line. Corrected On Site.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs on buffet line stored in 52F cooler. All products surrounding the eggs measured 52F.
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3/22/2012 | Complaint Full | Warning Issued |
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneezeguards observed for seasoning.
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12/9/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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