- Basic - Bowl or other container with no handle used to dispense food. Salt. **Corrected On-Site** **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Kitchen shelves
- Basic - Cardboard box used as garbage container. Cookline **Corrected On-Site** **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Flour. **Corrected On-Site**
- Basic - Working container of food not labeled in English. Salt. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs, seafood over sauces in a reach in cooler. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Restroom
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Net to ice machine
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice **Corrected On-Site** **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer. **Corrected On-Site**
|
7/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Rice, salt
- Basic - Cardboard box used as garbage container. Cookline
- Basic - Food stored in dry storage area not covered. Rice, salt. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Poultry in the walk in freezer inside thank you type bags
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **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. Cream cheese for sushi.gloves **Corrected On-Site**
- 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. Cook line, discarded **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, sushi rice **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. "Washing" hands with gloves on. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Prep sink **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice in the walk in cooler **Corrected On-Site**
|
4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - Observed encrusted material on can opener.
- Critical - Observed raw animal food stored over cooked food.Wi cooler.Row Fish over sauce.
- Critical - Observed unlabeled spray bottle.Bleach.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Rice, fish, wi cooler.
|
8/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/19/2012 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Use 3 compartment sink while fixed. Corrected On Site.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.Due $373.00. Repeat Violation.
- 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. 2 employees.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Rice, sushi station. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Rice, sushi station, Corrected On Site. Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Cook, Corrected On Site.
|
1/10/2012 | Routine - Food | Warning Issued |
- Critical - Observed buildup of slime in the interior of ice machine's nozzles, soda station.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Beef, chicken, reach in cooler, cooks line. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse over 12 hours. 1 pound of beef 57 F. and 1 pound of chicken 49 F. reach in cooler, cooks line.
|
7/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice,Corrected On Site. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.See 2a, Corrected On Site.
- Critical. Observed food stored on floor.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date.Late fee owed, $100.00. Corrected On Site.Confimation #107045855, R# 266129923.
|
1/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, sushi rice. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed soil residue in storage containers.
- Critical. Observed soil buildup on ice bin tray. Soda machine.
- Critical. Observed encrusted material on can opener.
- Critical. Handwashing cleanser lacking at handwashing lavatory.Sushi station, Corrected On Site.
- Critical. Portable fire extinguisher tag out-of-date. For reporting purposes only.
|
10/8/2010 | 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. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Cook's line.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Handwash sink not accessible for employee use at all times.Blocked by garbage can, Corrected On Site.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
|
6/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-50-1 Observed a nonfood-grade sushi matt used in food.
- Critical. Violation: 30-03-1 Air gap not installed, cook's line..
- Violation: 38-10-1 Light not functioning.Hood's system.
|
3/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Small plate of rice for desert. sushi station.
- Critical. Observed dented/rusted cans.
- Critical. Working containers of food removed from original container not identified by common name. Rice.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, sweet rice.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods, row chicken over beef. WI cooler.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation, reach in, cook's line. Corrected On Site.
- Critical. Observed food stored on floor, onions, cook's line..
- Critical. Observed cloth used as a food-contact surface, rice pot, sushi bar.
- Observed ice scoop improperly stored. dusty ice machine surface.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed employee food container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed one cutting board grooved/pitted and no longer cleanable.
- Observed a nonfood-grade sushi matt used in food.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at dishmachine.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Clean wiping cloth not properly stored. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed evidence of mop/cleaning waste water not dumped properly.
- Critical. Air gap not installed, cook's line..
- Critical. Hand wash sink lacking proper hand drying provisions, handwash sink, cook's line.
- Light not functioning.Hood's system.
- Observed personal care item stored with food. Corrected On Site.
- Critical. Observed toxic item stored by food.Can of paint on prep table.
- Critical. Observed toxic item stored in food preparation area. Spray cleaner next to food container.
- Observed improper storage of maintenance tools that interferes with cleaning.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Certified Food Manager unable to answer basic Food Code questions. Corrected On Site.
- 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. Using photocopies.
|
1/5/2010 | Routine - Food | Warning Issued |
- Critical. Observed dented/rusted cans.
- Critical. Stop Sale issued due to adulteration of food product. Rice left at room temperature over 24 hours.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, rice.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area, WI cooler.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- 2 Light not functioning, hood's system.
|
10/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/26/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about East Emerald Chinese Restaurant, 11608 City Hall Promenade, Miramar, FL »