- Basic - Bowl or other container with no handle used to dispense food. Observed establishment using plastic take- out bowls to scoop seasonings and sauces. Bowls were discarded. **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling tile missing above the mop sink.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit by the rice Warmers. Water temp. Was 85°. Discarded the water, cleaned and sanitized the scoop and placed it inside the rice warmer. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers above the cook's line.
- Basic - Raw animal food stored above unwashed produce. Observed raw shell eggs over unwashed produce in a black refrigerator.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Placed into a reach-in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked rice left out on the cook's line. Placed into refrigeration.
- High Priority - Raw animal food stored over cooked food. Observed raw scrambled eggs stored above cooked chicken in a reach-in cooler. Eggs were relocated. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Chicken above beef. Chicken was moved to a bottom shelf. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Menus and menu board advertise CRAB Rangoon and establishment uses imitation crab.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook's line. **Corrected On-Site**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Tempura fried chicken in the walk-in freezer.
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10/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/07/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Admin Complaint** **Repeat Violation**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
- 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. 2 cooks working at inspection. 1 has been working as a cook for the corporation at different locations over a year and the other over 6 months. **Admin Complaint** **Repeat Violation**
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6/5/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.Female Worker. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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. **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.
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6/5/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink. Near the rice cookers in the rear area.
- Basic - Bowl or other container with no handle used to dispense food. Used for many different foods throughout the establishment.
- Basic - Build-up of grease/dust/debris on hood filters. **Admin Complaint** **Repeat Violation**
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. **Admin Complaint** **Repeat Violation**
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop stored with handle in contact with ice in ice machine. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Cooks line **Admin Complaint** **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Cooked chicken and raw pork.
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Reusing chicken boxes to store other food in the walkin cooler. **Admin Complaint** **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cooks line
- High Priority - License expired within 30 days after expiration date. confirmation # 137034262 for $312.00 **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw chicken over sauce in a reach-in cooler. **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs over prepped produce in a black refrigerator.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Advertises " crab Rangoon" on the menu board. **Admin Complaint** **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 2 servers and 2 cooks. **Corrected On-Site**
- 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. 2 cooks working at inspection. 1 has been working as a cook for the corporation at different locations over a year and the other over 6 months. **Admin Complaint** **Repeat Violation**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked chicken , pork and pork ribs in the walkin freezer.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. 2 different kinds of chicken on the cooks line. Placed under refrigeration. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
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12/5/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. **Warning**
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. **Warning**
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4/15/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. Cook line. **Warning**
- Basic - Ceiling tile in disrepair. Storage area. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Containers above 3 compartment sink. **Warning**
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Dish area. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. **Warning**
- Basic - Food placed in soiled container/equipment. Cooked Pork stored on shell egg crate. **Warning**
- Basic - Hood soiled with accumulated dust. **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. Prep table by rice. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Cookline. **Warning**
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Raw animal food Cardboard boxes reused for storage of cooked food on the walk in cooler/freezer, salt and msg in metal cans. **Warning**
- Basic - Soiled reach-in cooler gaskets. Cook line **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over cooked rice, walk in cooler. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Water build up, cook line. **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 left at room temperature to cool. Chicken tenders cooling at room temp moved to reach in cooler. **Corrected On-Site** **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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2/12/2013 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Light not functioning.hood
- Observed ceiling in disrepair.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed personal care item stored with food. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Observed unnecessary items on the premise.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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8/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site.cookline
- Observed unnecessary items on the premise.
- Observed wall in disrepair.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Sanitizer not used in accordance with the manufacturer's recommendations. Corrected On Site.
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6/7/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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