- Basic - Cutting board has cut marks and is no longer cleanable.
- 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.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Cutting board(s) stained.
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07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in kitchen. Large container of raw chicken.
- 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. Containers by the cutting board in the kitchen. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - shelves with rust that has pitted the surface by the cook line.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.raw chicken and raw beef over open container of sauce
- High Priority - Raw animal food stored over ready-to-eat food. In the reach in freezer in the kitchen.
- Intermediate - Cutting board(s) stained/soiled.
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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 - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **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. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Chicken.
- Basic - Faucet/handle in disrepair at plumbing fixture. At HANDWASH sink in cookline area. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. At salt container.
- Basic - Soiled reach-in cooler gaskets. At cookline coolers.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Cardboard box used to store cooked chicken.
- 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 and the time removed from temperature control cannot be determined. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shrimp over EGGROLLS at cookline cooler.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over wontons.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Placed in cooler. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. At cookline.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store scrub pad at cookline. **Corrected On-Site**
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5/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. At cornstarch and salt containers.
- Basic - Employee personal items stored in or above a food preparation area. Keys.
- Basic - Food stored on floor. Chicken, onions, sauces, beef at walkin cooler.
- Basic - Gaskets with slimy/mold-like build-up. At cookline coolers and freezer.
- Basic - Stored food not covered in walk-in cooler. Prepped broccoli, chicken.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Scoop made out of oil bottle.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice for sushi at 80? F. Application for time as a public health control completed. Rice 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 y no complete physical barrier between top and bottom. Raw shelled eggs on bowl stored above cooked chicken on make table at cookline. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over spring rolls at reach in freezer by 3 compartment sink.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken , raw beef and raw shrimp over sauces at walkin cooler.
- Intermediate - Soil residue in food storage containers. Flour, cornstarch and salt containers at cookline.
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1/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
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10/8/2012 | Routine - Food | Call Back - Complied |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.NOW 12 SEATS
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical - Handwash sink not accessible for employee use at all times.3 containers of soy sauce blocks haNDWASH access
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraintFOOD HANDLERS
- Critical - Observed food stored on floorWALKI N
- 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.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.WALKIN
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/30/2012 | Routine - Food | Warning Issued |
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