- Basic - Clean utensils or equipment stored in dirty container on shelving near 3 compartment sink. **Corrected On-Site**
- Basic - Equipment in poor repair. Can opener and can opener stand rusted.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. FRIGIDAIRE freezer.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At 86° F on crock pot. Crock pot turned on. Corrective action taken.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Reuse of single-service articles. Reuse of butter containers to store salt and msg in fryer area.
- Basic - Stored food not covered in walk-in cooler. Rice noodles. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm . **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Barehand contact while cutting green onions for later use in rear prep area. Gloves used. **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Use of household only RAID. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking . Rice at cookline not time marked. **Corrected On-Site**
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shelled eggs stored above green onions and behind cooked noodles and shrimp on the top of the make table at the cookline cooler . Drippings may contaminate ready to eat foods. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken over raw shrimp at chest freezer in rear prep area. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline flip top cooler.
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09/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Open containers of soy sauce.
- Basic - Clean utensils or equipment stored in dirty container. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Phone stored over food in dry storage shelving. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. At MSG and sugar container. **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Soil residue build-up on nonfood-contact surface. On flour scoop handle. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. At reachin freezer
- Basic - Storage of tools on shelf above or with food. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. MSG container in dry storage.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over wontons at chest freezer. **Corrected On-Site**
- High Priority - Small flying insects in soiled utensil storage container in dry storage shelving.
- High Priority - Toxic substance/chemical stored by or with food. Scope mouthwash stored above fortune cookies. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
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5/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/12/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
|
9/27/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Carrots **Warning**
- Basic - Food storage container cracked or broken. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in water at 84° F. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Rusted lid on chest freezer. Rusted shelving in dry storage area. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken at 3 compartment sink. **Warning**
- Basic - Reuse of single-service articles. Reuse of tofu container to store prepped veggies and meats. **Warning**
- Basic - Soiled reach-in cooler gaskets. At chest freezer, cookline cooler and FRIGIDAIRE freezer. **Warning**
- Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - High Priority - Dead roaches on premises. Observed 2 dead roaches in kitchen area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice at 62° F at cookline under no temperature control. Placed in cooler. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over dumpling and raw shrimp over egg rolls at chest freezers. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw shelled eggs over raw shrimp at walkin cooler. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Observer 4 live roaches by cookline area. **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 12 fresh rodent droppings in cookline area by coolers near fryers ,observed 2 fresh rodent droppings in dry storage area, 3 fresh rodent droppings in front counter area and 20 dry rodent droppings in front counter area. **Warning**
- High Priority - Rodent rub marks present along walls/ceilings. Rub marks with hair observed on piping by walkin cooler. **Warning**
- High Priority - Toxic substance/chemical stored by or with single-service items. Can of RAID next to takeout containers. **Corrected On-Site** **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked shrimp at 131° F left under no temperature control. Placed inside cooler. **Corrected On-Site** **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Soil residue in food storage containers. Flour container in rear prep area. **Warning**
- Intermediate - Walk-in cooler shelves soiled with food debris. **Warning**
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9/26/2013 | Routine - Food | Emergency order recommended |
- Basic - Clean knives/utensils stored in crevices between equipment, shelving.
- Basic - High Priority - Dead roaches on premises, one. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink, tray. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
|
3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed ice scoop with handle in contact with ice. corrected onsite.
- Critical - food manager not certified.
- Critical - no certified food manager for four or more employees engaging in food preparation.
- Critical - observed 1 dead roach on premises, under prep table. corrected on site.
- observed build up of food debris, dust or dirt on nonfood contact surface, handwashing sink in kitchen.
- observed build up of food debris, dust or dirt on nonfood-contact surface, shelving at front counter.
- Critical - observed dead roaches on premises, 1 dead in crock pot. corrected onsite.
- Critical - observed sanitizing solution exceeding the maximum concentration allowed, chlorine 200 ppm. corrected on site.
- Critical - obseved unlabeled spray bottle, cleaner.
- Critical - ready to eat potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. several items in reachin freezer.
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9/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food Service Manager not certified after 30 days of employment, PIC working over 4 months with no employee training. Gigi Leon. This violation must be corrected by : 09/12/11.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 09/11/12.
- Critical - Observed 1 dead roaches on premises, under prep table. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, handwashing sink in kitchen.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, shelving at front counter.
- Critical - Observed dead roaches on premises, 1 dead in crock pot. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed, chlorine 200 ppm. Corrected On Site.
- Critical - Observed unlabeled spray bottle, cleaner.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, several items in reach in freezer.
|
7/11/2012 | Complaint Full | Warning Issued |
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed nonfood-grade containers used for food storage to go bags holding wings in reach in freezer.
- Critical - Observed raw animal food stored over ready-to-eat food raw shrimp over cooked chicken in reach in cooler. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical - Observed uncovered food in holding unit/dry storage area, several items.
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1/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface, hood filters.
|
9/1/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 08/31/11.
- Observed build-up of grease on nonfood-contact surface, hood filters.
- Critical - Observed dented cans, mushroom's and bamboo shoots.
- Critical - Observed food being cooled by nonapproved method, deep bus pan and tightly covered, rice in walk in cooler. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit beef, chicken and shrimp in reach in cooler all 44 degrees.
- Critical - Observed raw animal food stored over cooked food raw beef over cooked chicken in reach in cooler. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed, wiping cloths,200 ppm. Chlorine. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area, flour.
- Observed utensils stored in crevices between equipment, inbetween shelving .
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8/30/2011 | Routine - Food | Warning Issued |
- Critical - Observed food being cooled by nonapproved method, rice tightly covered.
- Critical - Observed raw animal food stored over cooked food raw shrimp over cooked chicken in reach in freezer.
- Critical - Observed raw animal food stored over ready-to-eat food raw chicken over cooked pork in reach in cooler on cookline. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation raw chicken over pork in reach in freezer.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed unlabeled spray bottle, cleaner. Corrected On Site.
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5/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.
- Critical. Please see inspection report for more details.
- Critical. Storage or Display of FOOD in Contact with Water or Ice. (A) PACKAGED FOOD may not be stored in direct contact with ice or water if the FOOD is subject to the entry of water because of the nature of its PACKAGING, wrapping, or container or its positioning in the ice or water. (B) Except as specified in Paragraphs (C) and (D) of this section, unPACKAGED FOOD may not be stored in direct contact with undrained ice. (C) Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water. (D) Raw chicken and raw FISH that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale.
- Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least ...(6 inches) above the floor. (B) FOOD in PACKAGES and working containers may be stored less than ...(6 inches) above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Critical. At the end of each period of operation, all foods and supplies shall be stored in the theme park's commissary or at an approved fixed food service establishment within the park.
- Please see inspection report for more details.
- Please see inspection report for more details.
- If washing in sink compartments or a WAREWASHING machine is impractical such as when the EQUIPMENT is fixed or the UTENSILS are too large, washing shall be done by using alternative manual WAREWASHING EQUIPMENT as specified in Paragraph 4- 301.12(C) in accordance with the following procedures: (B) EQUIPMENT components and UTENSILS shall be scrapped or rough cleaned to remove FOOD particle accumulation;
- Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Water Reservoir of Fogging Devices, Cleaning. (A) A reservoir that is used to supply water to a device such as a produce fogger shall be: (1) Maintained in accordance with manufacturer's specifications; and (2) Cleaned in accordance with manufacturer's specifications or according to the procedures specified under (B) of this section, whichever is more stringent. (B) Cleaning procedures shall include at least the following steps and shall be conducted at least once a week: (1) Draining and complete disassembly of the water and aerosol contact parts; (2) Brush-cleaning the reservoir, aerosol tubing, and discharge nozzles with a suitable detergent solution; (3) Flushing the complete system with water to remove the detergent solution and particulate accumulation; and (4) Rinsing by immersing, spraying, or swabbing the reservoir, aerosol tubing, and discharge nozzles with at least 50 mg/L hypochlorite solution.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical. Conditions of Use. POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY; and (B) Applied so that: (1) A HAZARD to EMPLOYEES or other PERSONS is not constituted; and (2) Contamination including toxic residues due to drip, drain, fog, splash or spray on FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE- SERVICE and SINGLE-USE ARTICLES is prevented, and for a restricted-use pesticide, this is achieved by: (a) Removing the items; (b) Covering the items with impermeable covers; or (c) Taking other appropriate preventive actions, and (d) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application. (C) A RESTRICTED-USE PESTICIDE shall be applied only by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Fungicide and Rodenticide Act, or a PERSON under the direct supervision of a certified applicator.
- Critical. Medicines that are in a FOOD ESTABLISHMENT for the employees' use shall be labeled as specified under Section 7-101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
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10/20/2010 | 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.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Observed nonfood-grade containers used for food storage.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed floor area(s) covered with standing water.
- Observed personal care item stored with food.
- Critical. Observed unlabeled spray bottle.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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4/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.
- Critical. FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Easily cleanable receptacles shall be provided for waste materials and such receptacles in bathrooms for women shall be covered.
- Please see inspection report for more details.
- Using Dressing Rooms and Lockers. (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
- Critical. Conditions of Use. POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY; and (B) Applied so that: (1) A HAZARD to EMPLOYEES or other PERSONS is not constituted; and (2) Contamination including toxic residues due to drip, drain, fog, splash or spray on FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE- SERVICE and SINGLE-USE ARTICLES is prevented, and for a restricted-use pesticide, this is achieved by: (a) Removing the items; (b) Covering the items with impermeable covers; or (c) Taking other appropriate preventive actions, and (d) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application. (C) A RESTRICTED-USE PESTICIDE shall be applied only by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Fungicide and Rodenticide Act, or a PERSON under the direct supervision of a certified applicator.
- Critical. Circuit breakers shall be tripfree and capable of being closed and opened by manual operation.
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4/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/25/2010 | Complaint Full | Call Back - Complied |
- Critical. Original container: properly labeled, date marking
- Critical. Food protection during storage, preparation, display, service, transportation
- In use food dispensing utensils properly stored
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Storage/handling of clean equipment, utensils
- Critical. Cross-connection, back siphonage, backflow
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Toxic items labeled and used properly
- Other conditions sanitary and safe operation
- Critical. Employee training validation
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11/2/2009 | Complaint Full | Warning Issued |
| No report available. | 4/17/2009 | Routine - Food | Warning Issued |
| No report available. | 11/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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