- Basic - Cloth used as a food-contact surface. Moist cloth covering lettuce in prep reach in cooler right side of kitchen entrance. **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Beef bones in reach in freezer across from back door.
- Basic - Working containers of food removed from original container not identified by common name. Container of salt per employee on shelf above prep cooler needs English labeling.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noodles 70°, eggs 70° on prep table across from cook line, rare beef 53°, meat balls 54°, sprouts 63°, whole shell eggs 63°, tendon 53°, whole shell eggs 53° on prep cooler top across from cookline, manager moved to different cooler and added ice to items
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in reach in cooler reading 35°, actual temperature 53°
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler across from cook line 53° ambient
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. For three compartment sink chlorine **Repeat Violation**
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11/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple throughout on prep table tops. **Corrected On-Site** **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Broth made over 2 hours ago according to manager, broth 120°. Corrective action, placed in freezer. **Warning** At callback - 4 large containers of broth not in reach in cooler back of kitchen not cooled to 41° in 6 hours, made last night according to chef, temperatures 48-50°
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Sprouts, beef tendon, fried tofu 52-53° in prep cooler over 4 hours. **Warning** At callback- 4 large containers of soup 48-50° in reach in cooler back of kitchen made last night according to cook.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Large container of broth in orange bucket reach in cooler across from back door. **Warning** At callback- large containers of broth cooled in large plastic bins.
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07/28/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Cloth used as a food-contact surface. In containers throughout establishment.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee tofu on shelves on stand up reach in cooler across from cookline, corrected and moved to bottom **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table top front of kitchen to right of entrance.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. AC requested on 7/28. Soups in reach in cooler back of kitchen 48-50° made last night according to chef. **Admin Complaint**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Home Depot container used for broth in reach in cooler
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw Chicken over rte sauces reach in cooler, container of raw pork over container of herbs reach in cooler, container of raw pork over wrapped onion reach in cooler front of kitchen, corrected by manager. Whole shell eggs over mung beans in reach in cooler across from cookline.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. AC requested on soups on callback 7/28. Stop sale issued. **Admin Complaint**
- Intermediate - No running water at mop sink. Faucet not working at mop sink next to triple sink
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. AC requested on 7/28. Soups in reach in cooler back of kitchen 48-50° made last night according to chef. **Admin Complaint**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves raw beef in soup (cooked by soup) provided consumer advisory sign. **Corrected On-Site**
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07/28/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Case/container/bag of food stored on floor in kitchen. Pot of raw pork meat on floor in kitchen. **Corrected On-Site** **Warning**
- Basic - Ceiling tile missing. Above prep area and dry storage area center of kitchen. **Warning**
- Basic - Cloth used as a food-contact surface. In lettuce container on prep table top next to grill. **Warning**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Cutting board on front prep table. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Across from stove. **Warning**
- Basic - Nonfood-grade bags used in direct contact with food. Biodegradable doggy bags being used to store bamboo shoots in reach in cooler by cash register. Also in prep area next to stove, throughout. **Warning**
- Basic - Sponge used to clean and sanitize food-contact surface. At triple sink. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple throughout on prep table tops. **Corrected On-Site** **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Broth made over 2 hours ago according to manager, broth 120°. Corrective action, placed in freezer. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. sprouts, beef tendon, fried tofu 52-53° in pre across from cookline. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 110° by triple sink. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Rare beef over rice noodles in reach in cooler back of kitchen. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Sprouts, beef tendon, fried tofu 52-53° in prep cooler over 4 hours. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussel tags for mussels in reach in cooler. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Large container of broth in orange bucket reach in cooler across from back door. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For raw beef. **Corrected On-Site** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. 2 Large containers of broth in reach in cooler across from back door made 2 days ago according to manager not date marked. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing purple substance hanging along cookline. **Corrected On-Site** **Warning**
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5/27/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. On salt **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Faucet/handle missing at plumbing fixture. Faucet at mop sink
- Basic - Food stored in dry storage area not covered. In big bin **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees. Both
- Intermediate - Handwash sink used for purposes other than handwashing. Utensils in it, kitchen
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Prep unit, kitchen
- Intermediate - No probe thermometer provided to measure temperature of food products. 0-220°
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Front counter **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Raw slice beef cook in bowl of soup, gave sign **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Purple solution by water heater
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2/6/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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