- Basic - Build-up of grease on nonfood-contact surface. Throughout equipment in kitchen such as hood, deep fryer, and stove. 10/9/14: still observed food and grease build up on deep fryer and hood system.
- Basic - Gaskets/seals on holding unit in poor repair. Chest freezer.
- Basic - Light shield damaged/in disrepair. Dry storage.
- Basic - Walk-in cooler gaskets soiled with mold-like build-up.
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10/09/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. Throughout equipment in kitchen such as hood, deep fryer, and stove.
- Basic - Employee eating in a food preparation or other restricted area. Observed employee lunch on prep table. Corrective action taken: food handler moved food to another area away from food for customers.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Scoop in msg cracked.
- Basic - Floor not cleaned when the least amount of food is exposed. Observed floor under deep fryer has accumulation of food and grease debris.
- Basic - Gaskets/seals on holding unit in poor repair. Chest freezer.
- Basic - In-use utensil stored in ice or ice water between uses. Ice scoop in ice in ice machine.
- Basic - Light shield damaged/in disrepair. Dry storage.
- Basic - Reuse of single-use articles.Observed new paper towel placed on old paper towel being reused to drain oil. Observed egg cartons reused to hold food. **Corrected On-Site**
- Basic - Walk-in cooler gaskets soiled with mold-like build-up.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. All items in walk in cooler 45f such as beans, noodles, and sprouts. Corrective action taken : operator called refrigeration repair person. Foods held overnight were discarded. See stop sale.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Vegetables 85f on wok held at room temperature with no time nor temperature guidelines.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch at crash cart 53f for 3 hours placed in an ineffective ice bath where ice only touches bottom of pan. Corrective action taken: advised food manager that he has 1 hour left holding cornstarch at room temp.
- Intermediate - Heavy Accumulation of food debris/grease on food-contact surface. Cast iron pan.
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. All items in walk in cooler 45f such as noodles, beans, and other items.
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10/08/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food, for rice in dry storage area/room. **Repeat Violation**
- Basic - Build-up of grease on nonfood-contact surface, fryers.
- Basic - Cardboard used to line food-contact on stove area.
- Basic - Cardboard used to line nonfood-contact shelves, dry storage area/room dry storage area/room storage.
- Basic - Clean wooden spoon stored in dirty container by back HANDSINK.
- Basic - Cut broccoli tired in used paper box in walk in cooler.
- Basic - Cutting board has cut marks and is no longer cleanable, right side of cook line and both cutting boards above three-compartment sink.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items, jacket on dry storage area/room rack.
- Basic - Equipment in poor repair, wooden bowls on COOKLINE broken and chicken.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food stored in undrained ice, in top of reach in cooler on cooks line.
- Basic - Food stored on floor, soy sauce bucket.
- Basic - Food-contact surface not smooth and easily cleanable, covering food with PAPERTOWEL.
- Basic - Grease accumulated on kitchen floor, under fryers.
- Basic - Hood soiled with accumulated grease, heavy grease build up on filters.
- Basic - Ice scoop handle in contact with ice.
- 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, veggie chunks container. **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, inside Magic Chef refrigerator.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, in walk in cooler.
- Basic - Open dumpster lid.
- Basic - Reuse of single-use number 10 cans, COOKLINE.
- Basic - Soil residue build-up on nonfood-contact surface, reach in cooler soiled around holding pans on cook line.
- Basic - Soiled reach-in cooler gaskets, COOKLINE and back area reach in freezer.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food, unwashed mushrooms over cut carrots, celery, peppers.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Working containers of food removed from original container not identified by common name, corn starch on COOKLINE.
- High Priority - Container of medicine improperly stored, burn medicine stored with plates on cook line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, sprouts 47 in reach in cooler on cooks line, corn starch with water 53°F on COOKLINE.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Cut cabbage cooling overnight at 47°F.
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours, cut cabbage 47°F after cooling overnight.
- High Priority - Raw animal food stored over ready-to-eat food, raw shell eggs over bean sprouts in reach in cooler on COOKLINE.
- High Priority - Vacuum breaker missing at hose bibb, faucet under three-compartment sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, COOKLINE.
- Intermediate - Spray bottle containing toxic substance not labeled, orange liquid shelf under dish machine.
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3/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. BY ICE MACHINE
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation. Cook
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice. **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. SCOOP IN BULK DRY VEGGIE MEAT BIN **Repeat Violation**
- Basic - Lime scale build-up inside ice machine. **Repeat Violation**
- Basic - Reuse of single-service articles. NO. 10 CANS AND PAPER EGG FLATS **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Cutting board(s) stained.
- Intermediate - Handwash sink used for purposes other than handwashing. STORING LARGE ROUND FOOD CONTAINER **Corrected On-Site** **Repeat Violation**
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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Food build up on fryers and grill equipment.
- 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. Observed employee drinks above cleaned mushrooms on FCS. By rear kitchen door.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed Personal food stored with food sold to the public cooked vegetables in the WIC.
- Basic - Food stored on floor. Observed soy bucket on floor.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Scoop handle touching rice in bin and in MSG bin touch MSG. **Corrected On-Site**
- Basic - Lime scale build-up inside ice machine.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Cooked and frozen Cabbage left in HWS to thaw near back of kitchen. **Corrected On-Site**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cut and cleaned zucchini in the WIC.
- Basic - Working containers of food removed from original container not identified by common name. Tempura flakes and sesame seeds container not labeled. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Soy in CH make table holding unit 44F made at 12pm second temp temp 38F within 1/2 hour. **Corrected On-Site** **Repeat Violation**
- 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. Operator stated made at 12pm Sushi rice 80F no time marking. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.shelled eggs stored over RTE ginger in the WIC.
- Intermediate - Handwash sink used for purposes other than handwashing. Cabbage thawing in HWS. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. HWS by sushi bar. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Bleach water not labeled in DM area. **Corrected On-Site**
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3/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-04-1 Observed ambient air thermometer not located in the warmest part of the holding unit.
- Critical - Violation: 08A-04-1 Observed unwashed fruits/vegetables stored with other ready-to-eat food. unwashed tomato above sauce.
- Critical - Violation: 12B-05-1 Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. Employeee food/drink stored above food - walk in cooler.
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner. Non-handled scoop in flour.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. grocery bag ued for bread storage. Callback inspection: grocery bags used for apple storage.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. rice and cornstarch bulk food containers.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair - reuse of egg flats for storage at cookline.
- Violation: 15-32-1 Observed reach-in cooler gasket torn/in disrepair.
- Critical - Violation: 22-20-1 Observed buildup of lime in the interior of ice machine.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. and steamer, and grinder. Callback inspection: steamer and reach in cooler soiled.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up.
- Violation: 26-02-1 Observed reuse of single-service articles. Coffee creamer container with hollow handle used to store sugar.
- Violation: 33-11-1 Missing drain plug at dumpster.
- Critical - Violation: 35B-13-1 Screening is not 16-mesh to the inch.
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust. Walk in cooler fan covers.
- Violation: 38-04-1 Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle.
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11/9/2012 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Stored next to hand wash sink - risk of splash contamination. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. At 45F. cookline make table. This violation must be corrected by : 11-6-12.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Veg spring rolls 103F cooled to 94F in 1 hour. Should cool at 30F per hour. Transferred to walk in cooler. Potato 49F at 2:10pm - cooled to 47F - cooling at 2 degrees per hour. Transferred to walk in cooler.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, 0ppm.
- Critical - Employee not familiar with thermometer calibration.
- Equipment or utensils not designed or constructed in a durable manner. Non-handled scoop in flour.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit, 26F in ice water.
- Critical - Handwashing cleanser lacking at handwashing lavatory, front.
- Missing drain plug at dumpster.
- Critical - No conspicuously located thermometer in holding unit. Sushi cooler.
- No copy of latest inspection report.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees, front., handwash sign not in english - back kitchen.
- 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, expired. This violation must be corrected by : 1-5-13.
- Critical - Observed ambient air thermometer not located in the warmest part of the holding unit.
- Observed attached equipment soiled with accumulated dust. Walk in cooler fan covers.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Critical - Observed buildup of lime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans. ketchup
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before putting gloves on. Corrected On Site.
- Critical - Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.
- Observed equipment in poor repair. Wooden food bowls chipped.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed food stored on floor. Sauce and bottled water - walk in cooler.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed handwash sink used for purposes other than handwashing. Storage of clean container of utensils.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. and steamer, and grinder.
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. Employeee food/drink stored above food - walk in cooler.
- Observed nonfood-contact equipment in poor repair - reuse of egg flats for storage at cookline.
- Observed nonfood-grade containers used for food storage. grocery bag ued for bread storage.
- Observed nonfood-grade containers used for food storage. rice and cornstarch bulk food containers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cookline make table: 49-51F, tofu products: shrimp, chicken, beef. Reach in cooler below: sprouts 49F, tofu 50F, tofu 46F. This violation must be corrected by : 11-6-12. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi rice 79F [cos], black bean sauce 89F, cornstarch at 80F - time as PHC procedure provided and explained.
- Observed reach-in cooler gasket torn/in disrepair.
- Observed residue build-up on nonfood-contact surface. outside of microwave,portable fan.
- Observed reuse of single-service articles. Coffee creamer container with hollow handle used to store sugar.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Observed unlabeled spray bottle.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. unwashed tomato above sauce.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, sushi rice without timemarking at room temperature. (discarded)
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Corn at 45F after 4.5 hours. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Screening is not 16-mesh to the inch.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). ambient cooling [corn], cold hold [sushi rice and black bean soup].
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Squeeze bottle, dry goods.
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11/5/2012 | Routine - Food | Warning Issued |
- Equipment or utensils not designed or constructed in a durable manner. Empty egg crates in use.
- Observed build-up of light grease on nonfood-contact surface. Hood filters.
- Critical - Observed food being cooled by nonapproved method. Container of noodles tightly covered in the walk in cooler cooling at 67 degrees.
- Observed gaskets with slimy/mold-like build-up. Reach in cooler before the fryers.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons at the rice cooker. Repeat Violation.
- Critical - Observed objectionable odors in bathroom. Women's restroom.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornstarch 63 degrees, cookline area. Corrected On Site. [Iced].
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Sesame container on the shelf at the cookline. Repeat Violation.
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10/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. / reach in cooler ambient temp 47F
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor. / observed carton of oil / bucket of soy sauce on dry storage floor
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. / rice scoop
- Observed personal care item stored with food. / observed an employee bag stored on dry storage rack
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / beans sprout at 50F, noodles at 50F mei fun at 50F, tofu at 50F.
- Critical - Observed toxic item stored by food. / observed soap stored next to carton of oil
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). / noodles, mei fun, bean sprouts, tofu / reach in cooler
- Critical - Working containers of food removed from original container not identified by common name. / observed 2 containers of food without labelled / dry storage
- Critical - Working containers of food removed from original container not identified by common name. / observed an unidentified white powder container with no labelled / dry storage /back kitchen
- Critical - Working containers of food removed from original container not identified by common name. / plastic container on top of reach in cooler
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7/27/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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