- Basic - Accumulation of food debris/soil residue on paper towel dispenser. **Corrected On-Site**
- Basic - Build-up of grease on nonfood-contact surface. On shrouds at wok station and sides . **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in freezer. **Corrected On-Site**
- Basic - Clean bowls not properly air dried - wet nesting. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - Wall soiled with accumulated food debris. At hot water heater area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Bourbon chicken at 119° in steam table for 1/2 hour. PIC turned up steam table and stirred product to heat through. Corrective action taken.
- Intermediate - Soil residue in food storage containers. Sauce containers at cook line and prep area. **Corrected On-Site**
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10/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. On shrouds for woks at cook line.
- Basic - Drink containers with screw-top lids stored in undrained ice. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Nonfood-grade hose used to at wash , rinse , sanitize 3 comp sink..
- Basic - Reach-in cooler gasket torn/in disrepair. At cook line cooler.
- Basic - Shelf under preparation table soiled with food debris. Wire shelf next to cook line.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken chunks at steam table 108°, PIC heated to 168°. **Corrected On-Site**
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2/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Kitchen
- Basic - Build-up of grease on nonfood-contact surface. At cook line.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Clean utensils or equipment stored in dirty container or rack. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. cambro containers.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Nonfood-contact equipment in poor repair. Mop bucket
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut cabbage at 54°, PIC did not know new requirements , discussed cold hold for cabbage. PIC put in walk in cooler. Corrective action taken.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sheet pans of Chicken in oven at 109°. Oven turned off. PIC turned off on and heated chicken to 182° in 25 minutes. **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser . **Corrected On-Site**
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9/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease accumulated on kitchen floor. Along walls
- Basic - Wall soiled with accumulated grease. Kitchen
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Fried rice at 116? in Buffett line, PIC reheated. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing pans in HWS.
- Intermediate - Handwash sink used for purposes other than handwashing. Washing pans.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta and rice, walk in. **Corrected On-Site**
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4/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing SOAP in food preparation room or area. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site.
- Critical - Observed beverage container stored in ice used for drinks. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. mop sink area
- Observed grease accumulated under cooking equipment. cookline
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. eggs over vegies in walkin . Corrected On Site.
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10/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable.*inside of rice steamer*
- Observed build-up of grease on nonfood-contact surface. * water fill pipe and wok holder at cookline *
- Observed dusty ceiling tiles and/or air conditioning vent covers. * prep table *
- Critical - Observed interior of reach-in cooler and shelve soiled with accumulation of residue.* at cookline*
- Observed residue accumulated on kitchen floor. under equipment .
- Observed residue build-up on nonfood-contact surface. wall around pass thru window . Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 PPM Corrected On Site.
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6/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. drain cover missing. Corrected On Site.
- Critical - Food not stored in a clean/dry location . using trash can as table at cookline. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. over 3 comp sink
- Observed employee with no hair restraint. cookline employee , Repeat Violation. Corrected On Site.
- Observed old labels stuck to food containers after cleaning. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Rice in walkin at 48 degrees, PIC separated into 2 containers to chill quickly . Corrected On Site.
- Observed residue build-up on nonfood-contact surface. 3 comp sink
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. eggrolls and wontons at 112 degrees on counter, PIC heated and put on buffett . Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. reachin cookline
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin at cookline , all phfoods moved to walkin cooler. Corrected On Site.
- Equipment and utensils not properly air-dried. wet stacking
- Critical - Hand sink missing paper towels in food preparation room or area. front counter Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta and eggs at 53 degrees in cookline reachin , moved to walkin , PIC states in walkin overnight . Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. corn at 90 degrees and chicken at 105 at buffett , reheated. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pastas in walkin , Corrected On Site.
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8/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. wet stacking
- Observed build-up of grease on nonfood-contact surface. cookline sides, and wok guards.
- Observed nonfood-contact equipment in poor repair,door on reachin at cookline .
- Observed residue build-up on nonfood-contact surface. shelve over prep table.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 400+ Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. spring rolls at 124 out of temperature , reheated, Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken on shelf at cookline off heat at 125 out of temperature , cooked, Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. open beef over open seafood , walkin freezer Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. SS Sponge on cookline , Repeat Violation.
- Observed reachin cooler gasket torn/in disrepair. cookline
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. 0 ppm Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Observed attached equipment soiled with accumulated dust. walkin cooler fan covers , Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers. over 3 comp sink
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1/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken in kitchen not cooked to 165, oven off, PIC turned on. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. rice and pasta in covered containers, cooling in walkin , PIC uncovered. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. brush for woks stored in water heater tray. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when handling SS plasric ware and touching service end
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. SS sponges on cookline
- Equipment or utensils not designed or constructed in a durable manner. no handle for sauce dispenser
- Equipment or utensils not designed or constructed in a durable manner. bowl in cornstarch Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Observed attached equipment soiled with accumulated dust. walkin cooler unit fan covers
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8/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed cut vegies in walkin. cooler
- Critical. Cooked vegetables not held at 135 degrees Fahrenheit or above.eggrolls on line, returned to fryer Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. observed raw chicken over vegetables in walkin cooler. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. preped vegetable s in walkin cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.used bare hand to portion vegetables, implementation of tongs. Corrected On Site.
- Wash solution not clean. Corrected On Site.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. shelf above sink area for drying
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 PPM
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. 3 comp sink greasy
- Equipment and utensils not properly air-dried. wet stacking
- Critical. Observed toxic item stored by utensils.floor soap next to sanitized storage containers
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation. Corrected On Site.
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2/3/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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