- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Working containers of food removed from original container not identified by common name. 5 gallon food buckets.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta Corrected On Site by disposing.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop reachin cooler on cookline . do not keep any potentially foods in unit until repaired.
- Critical. No conspicuously located thermometer in holding unit. Walkin cooler, all reachin coolers.
- Critical. Observed uncovered food in holding unit/dry storage area. Using newspaper to cover food in walkin cooker
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bbq sauce
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. flour, rice Corrected On Site.
- Observed ripped/worn carboard used as shelf cover.
- Observed nonfood-grade containers used for food storage. unapproved plastic bags used for food storage .
- Observed nonfood-contact equipment in poor repair, rusty shelves in fliptop reachin cooler.
- Observed nonfood-contact equipment in poor repair, rusty chest freezer door.
- Critical. Observed soil residue on and in food storage containers.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. outside of soy sauce container
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Stovetop.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. fan blade guards in walkin cooler.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Observed leaking pipe at plumbing fixture. Under handsink .
- Critical. Observed objectionable odors in both bathrooms.
- Critical. Outer openings of establishment cannot be properly sealed .
- Observed food debris accumulated on kitchen floor.
- Observed attached equipment soiled with accumulated grease. Hood.
- Lights missing the proper shield, sleeve coatings or covers above dishmachine .
- 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
|
12/17/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Various foods in walkin cooler.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked rice & shell eggs .Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Dumpling & hot and sour soups Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. 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. Sauces & garlic in oil
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. flours
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. No cleaning agent provided for dishmachine . Advised to hand wash, rinse & sanitize until soap is obtained for the dishmachine .
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. ADVISED TO HAND WASH, RINSE AND SANITIZE UNTIL MACHINE IS BROUGHT UP TO CODE.
- Critical. Observed interior of microwave soiled.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. mens' bathroom .
- Critical. No handwashing sign provided at a handsink used by food employees. Sushi bar.
- Critical. Identity of food or food product misrepresented. Menus state crab in numerous places, establishment uses imitation crabmeat only. See attached menus. ADMINISTRATIVE COMPLAINT SUBMITTED SEPARATELY.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. Food Service Manager not certified after 30 days of employment.
- 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
|
1/6/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical. (1) An operator may not knowingly and willfully misrepresent the identity of any food or food product to any of the patrons of such establishment. The identity of food or a food product is misrepresented if: (a) The description of the food or food product is false or misleading in any particular; (b) The food or food product is served, sold, or distributed under the name of another food or food product; or (c) The food or food product purports to be or is represented as a food or food product that does not conform to a definition of identity and standard of quality if such definition of identity and standard of quality has been established by custom and usage.
|
1/6/2010 | Routine - Food | Administrative complaint recommended |
Restaurant representatives - add corrected or new information about China Moon & Mr Sushi, 2692 N Univeristy Drive, Fort Lauderdale, FL »