- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Linguini 49° AFTER 24 HOURS. STOP SALE ISSUED. AT CALL BACK: LINGUINI @ 50° COOKED @ 2000 HRS. 9/10/11.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. LINGUINI. 49° AFTER 24 HOURS. AT CALL BACK: LINGUINI 50° AFTER 15 Hrs. STOP SALE ISSUED.
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09/11/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Ceiling in disrepair. REAR KITCHEN.
- Basic - Ceiling tile missing. SEVERAL IN REAR KITCHEN.
- 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. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. COOK LINE.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Linguini 49° AFTER 24 HOURS. STOP SALE ISSUED.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. LINGUINI. 49° AFTER 24 HOURS.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. CABBAGE @ 56° NOT UNDER REFRIGERATION 4 1/2 HOURS AFTER PREP. CORRECTIVE ACTIONS TAKEN.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. BEEF AND CHICKEN ABOVE KRAB RAGOON.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. PROPER COOLING PROCEDURES, STORING FOODS TO AVOID CROSS CONTAMINATION.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. 10" DEEP IN A COVERED PLASTIC TUB: LINGUINI.
- 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 LINGUINI FROM 7/1/14 @ 0900 HRS.
- Intermediate - Required employee training expired 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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07/02/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. SUGAR.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Single-service articles not stored inverted or protected from contamination. PLATES. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. CABBAGE @ 64°; STOP SALE ISSUED.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. SPRING ROLLS @ 65°. STOP SALE ISSUED.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. SPRING ROLLS AND CABBAGE.
- 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 - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. HOW TO CALIBRATE A PROBE THERMOMETER; WHAT THE TIME FRAMES AND TEMPERATURES ARE FOR PROPER COOLING.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. KEEPING TCS FOODS OUT OF THE DANGER ZONE.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. CHICKEN @ 95°. CORRECTIVE ACTIONS TAKEN.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. FOOD PREPARED 2/3/14 DATED 2/4/14.
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. PANS.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Inside/outside of dumpster not clean.
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Basic - Open dumpster lid.
- Basic - Stored food not covered in walk-in cooler. CHICKEN.
- Basic - Uncovered food stored near sink exposed to splash. SPROUTS, CABBAGE, LINGUINI NEXT TO HAND SINK.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. CUT CABBAGE @ 75°.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. CARDBOARD USED TO DRAIN OIL FROM EGG ROLLS.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. BEAN SPROUTS @ 60°.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. EGG ROLLS, SPRING ROLLS @ 85°, CORRECTIVE ACTIONS TAKEN.
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer _ not all products commercially packaged. FRENCH FRIES STORED IN CONTACT WITH RAW CHICKEN.
- 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 - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. HOW TO CALIBRATE A PROBE THERMOMETER; WHAT IS THE "DANGER ZONE"; WHAT ARE THE PROPER COOLING METHODS.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. COOLING FOOD AT ROOM TEMPERATURE, NOT STORING RAW ANIMAL FOODS SEPARATE FROM READY TO EAT FOODS.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. CHICKEN @ 85°. CORRECTIVE ACTIONS TAKEN.
- 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.
- Intermediate - Torn packages/bags of food exposing the contents to contamination. RICE, FLOUR.
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11/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop in flour container.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Spoon in eggs roll.
- Observed build-up of grease on nonfood-contact surface. At rear door.
- Critical - Observed flammable material stored around water heater. For reporting purposes only.
- Critical - Observed food stored on floor. Produce in kitchen
- Observed nonfood-grade containers used for food storage. Card board boxes used to store cook eggs rolls.
- Critical - Observed potentially hazardous food thawed at room temperature. Chicken in kitchen. **Corrected On-Site**
- Critical - Observed uncovered food in holding unit/dry storage area. Eggs roll in kitchen.
- Observed utensils stored in crevices between equipment. Knives in kitchen **Corrected On-Site**
- Observed wall soiled with accumulated food debris. In service area next to wash hand sink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Eggs roll in kitchen, pasta in walk in cooler
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - No conspicuously located thermometer in holding unit. reach in cooler throughout
- Critical - Observed 2 dented cans of baby corn Corrected On Site.
- Observed attached equipment soiled with accumulated grease. AV vents
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. rear door way
- Observed ceiling in disrepair. leaking water throughout kitchen
- Observed ceiling soiled with accumulated grease. throughout kitchen
- Observed ceiling soiled with accumulated grease. throughout kitchen
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed handwash sink used for purposes other than handwashing. washing wiping clothes Corrected On Site.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 48 degrees F in reach in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 49, 58 degrees F in reach in cooler plantfoods 50 degrees F in reach in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork 45 degrees F in walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork 49 degrees F in reach in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood 49 degrees F in reach in cooler
- Observed residue build-up on nonfood-contact surface. all equipment throughout kitchen
- Observed single-service items stored on floor. takeout container
- Critical - Observed uncovered food in holding unit/dry storage area. chicken in walk in cooler
- Critical - Observed uncovered food in holding unit/dry storage area. rice in stockroom
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken in walk in cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/11/2012 | Routine - Food | Inspection Completed - No Further Action |
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