- Basic - Bowl or other container with no handle used to dispense food. Bowl in soy sauce bucket, used as scoop.
- Basic - Cardboard used to line nonfood-contact shelves. On cook line.
- Basic - Case/container/bag of food stored on floor in kitchen. Box of cooking oil, located by three compartment sink. **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored in dry storage area not covered. Seasonings/spices on dry storage rack.
- Basic - Food stored on floor. Bucket of soy sauce. **Repeat Violation**
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw chicken and raw shrimp in three compartment sink. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Cook line prep cooler.
- Basic - Stored food not covered in walk-in freezer. Kabobs not covered. **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. Hand wash sink leak, located behind front counter.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cardboard box used as a food storage container. Food transferred to food grade container. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Chengmei Li expired 7/26/2014.
- Intermediate - Handwash sink not accessible for employee use at all times. Block by box of food at kitchen hand wash sink and pitcher in sink by front counter. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Water pitcher stored in hand wash sink behind front counter. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels located at any sink. Operator placed roll of paper towels at sink by ware washing station.
- Intermediate - Records/documents for required employee training do not contain all of the required information. Missing expiration date on training certificate. **Repeat Violation**
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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in kitchen. Box of oil. **Repeat Violation**
- Basic - Food stored on floor. Onions **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by food. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pitcher in sink.
- Intermediate - Records/documents for required employee training do not contain all of the required information. Missing expiration date.
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2/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Empty tanks stored by hand washing sink near 3 compartment sink.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler, buckets containing sauces.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler on cook line. **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer. **Corrected On-Site**
- Basic - Unwashed produce stored above ready to eat foods in walk-in cooler, mushrooms over washed vegetables.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sweet sour chicken 46°, raw chicken 45°, corrective action, food was placed in walk-in cooler.
- Intermediate - Handwash sink not accessible for employee use at all times, blocked by large box of food. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Repeat Violation**
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11/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food, scooping rice with round bowl.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean equipment stored on floor, sheet pans.
- Basic - Ice scoop handle in contact with ice.
- Basic - Reach-in cooler gasket torn/in disrepair, unit by deep fryer.
- Basic - Soiled reach-in cooler gaskets, unit by deep fryer.
- Basic - Uncovered food stored near sink exposed to splash, soda boxes.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit., cooked rice 50?f , cooks Line operator said was taken out at 12:00 pm, product was moved to cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, cooked egg was 90?f.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature, raw chicken was stored with raw beef both products were plastic wrapped in house.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **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, cooked chicken, pork, beef , inside walk in cooler.
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4/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Observed equipment in poor repair. Cracked Bus tubs.
- Critical - Observed expired employee training certifications.
- Critical - Observed food stored on floor. Carrots and buckets of sauces in the walk-in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornstarch and water mixture cold holding at 68 degrees fahrenheit in an ice bath. Corrective action was to add more ice. Repeat Violation.
- Critical - Observed unlabeled spray bottle. Spray bottle with yellow liquid.
- Critical - Working containers of food removed from original container not identified by common name. Bulk container of flour like substance.
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9/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical - Observed food stored on floor. Plastic buckets of sauces in walk-in cooler.
- Observed gaskets with slimy/mold-like build-up. Prep units.
- Observed gaskets with slimy/mold-like build-up. Two door reach-in cooler. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Tray stored in hand sink. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornstarch at water,fresh garlic and oil mixture held at room temperatures; between 78-80 degrees fahrenheit at cook line.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef and raw chicken stored over sauce buckets in walk-in cooker. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw beef in walk-in cooler.
- Wet mop not hung to dry.
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Establishment uses bleach but has quat test strip.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Next to meat being prepared. Corrected On Site.
- Critical - Observed food stored on floor. Bag of onions on floor in kitchen. Corrected On Site. Repeat Violation.
- Observed gaskets with mold-like build-up. Reach-in cooler at entrance to kitchen. Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair. Prep unit.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over cooked chicken in walk-in cooler. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw shrimp in walk-in cooler. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Cut veggies in walk-in cooler.
- Critical - Observed unlabeled spray bottle. Degreaser identified by operator not labeled.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. Cut veggies under unwashed veggies.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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10/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions.BIG FIVE
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.ESTABLISHMENT LICENSED FOR 20 SEATS AND HAS 30 SEATS .ADVISED OPERATOR TO COMPLETE SEATING CHANGE EVALUATION FORM IF THEY WANT TO KEEP EXTRA SEATS.AS PER OPERATOR SHE WILL TALK TO CONTRACTOR
- Observed REACH -in cooler gasket torn/in disrepair.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.EMPLOYEE FOOD STORED ON SHELVE WITH AND ABOVE FOOD IN WALK IN COOLER Corrected On Site.MOVED ON BOTTOM SHELVE
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.SOILED GASKITS ON ALL REACH IN COOLER
- Critical - Observed dented/rusted cans.LEE KUM KEE PANDA BRAND OYSTER FLAVORED SAUCE 5 LB CAN. STOP SALE ISSUED
- Observed employee with no hair restraint.COOKS PREPARING FOOD WITHOUT ANY HAIR RESTRAINT FOR LOOSE HEAD HAIR
- Critical - Observed food being cooled by nonapproved method.FRIED CHICKEN BY FRYER COOLING COVERED Corrected On Site.PUNCHED HOLES IN COVER.AS PER MGR COOLING FOR LESS THAN ONE HOUR
- Critical - Observed food stored on floor.PAN OF CHICKEN STORED ON FLOOR UNDER SHELVE IN WALK IN COOLER
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.TO GO CONTAINERS STORED NOT INVERTED
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.COOKED MEATS IN WALK IN COOLER HELD LONGER THAN 24HRS AND NOT DATE MARKED
- Critical - Screening is not 16-mesh to the inch.BACK DOOR
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.SQUEEZE BOTTEL
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. FRIED CHICKEN AT 85 BY FRYER ASPER MGR COOLING 25 MINUTES . EXPLAINED COOLING PARAMETORS
- Critical. Observed food being cooled by nonapproved method. FRIEDVRICE COOLING COVERED Corrected On Site.
- Critical. Observed food stored on floor.TWO BOXES OF BROCCOLI ON FLOOR HOLDINGBBACK DOOR OPEN
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.FLOUR
- Critical. Observed an open beverage container on a food preparation table Corrected On Site.
- Observed employee with no hair restraint.EMPLOYEES PREPARING FOOD WITHOUT ANY HAIR RESTRAINT
- Food-contact surface not smooth and easily cleanable.BOTTOM SHELF OF PREP TABLE RUSTED
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil buildup inside ice bin.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.REACH IN COOLER GASKITS SOILED
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.PLASTIC FORKS AND KNIVES STORED IN A CONTAINER HANDLE SIDE DOWN Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times.4 PLASTIC TRAYS IN HAND WASH SINK BY THREE COMPARTMENT SINK Corrected On Site.
- Wet mop not hung to dry.
- Critical. Certified Food Manager unable to answer basic Food Code questions.BIG FIVE
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12/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. FRIED CHICKEN AT 51 F BY FRYER Corrected On Site.REHEATED
- Critical. Observed food stored on floor.IN WIF Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.ROUND PLASTIC CONTAINER USED TO SCOOP RICE ON TO GO CONTAINER Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.CORN STARCH Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint.COOK
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Handwash sink not accessible for employee use at all times.HWS BY ICE MACHINE BLOCKED BY COCA COLA CANS
- Critical. Observed container of medicine improperly stored.ON PREP TABLE SHELF Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.BY SODA MACHINE
- 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. ALL INCOMPLETE MISSING DOB Corrected On Site.
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2/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink.
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10/5/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food [ Cooked chicken , eggrolls , cooked meats in all of the coolers] prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Whole eggs 45, on top of cooler. Rechill to 41F. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. scrambled eggs 60F on cookline., Recently made, rechill to 41F. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. White sauce [chicken broth ] 86F on cookline, reheat to 165. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw shrimp in fReezer.
- Critical. Observed raw chicken stored over garlic in oil.
- Critical. Observed raw chicken stored over cooked shrimp in freezer.
- Critical. Observed uncovered food in walkin coolers.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense rice.
- Observed cutting board near walkin cooler grooved/pitted and no longer cleanable.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- Critical. Equipment food-contact surfaces and utensils not sanitized. Observed employee just wash and rinse equipment without sanitizing.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Not using it at all.
- Observed soiled dry wiping cloth in use.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets near fryers.
- Critical. Observed interior of microwave soiled.
- Observed build-up of grease on hood filters.
- Observed residue and grease build-up on the top surface of the cooler next to the fryers.
- Critical. No handwashing sign provided at the rear handsink used by food employees.
- Critical. No handwashing sign provided at cookline handsink used by food employees.
- Critical. No handwashing sign provided at handsink by 3 compartment sink used by food employees.
- Critical. Hand wash sink by fryers lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory near fryers.
- Critical. Screening on rear exit door is not 16-mesh to the inch.
- Carbon dioxide tanks not adequately secured.
- Critical. No Certified Food Manager for establishment.
- Critical. No professional hygiene and/or foodborne illness training provided. Observed employee use his teeth to hold the plastic wrap as he pulled it off the roll. Instructed employee to Discard wrap and washed hands. Corrected On Site.
- 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
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7/23/2009 | Routine - Food | Warning Issued |
| No report available. | 4/24/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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