- No Violations Were Observed
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3/12/2012 | Routine - Food | Warning Issued |
- Critical - No Certified Food Manager for establishment.
- Critical - Observed employee open drink in same container as peeled garlic. Corrected On Site.
- Critical - Observed food stored on floor. oil jug, sugar bucket, onions. Corrected On Site.
- Critical - Observed open beverage containers on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic aand oil at 66.
- Critical - Observed potentially hazardous food thawed in standing water. shrimp Corrected On Site.
- Critical - Observed unlabeled spray bottle. mgr stated it was glass cleaner Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ginger dressing, tofu Repeat Violation.
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12/27/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/25/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. kitchen. soap is there but dispenser does not work
- Critical - Violation: 53B-08-1 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.
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8/29/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. none
- Equipment compartment not equipped to properly drain accumulation of moisture. cookline reachin. full bucket of drip water inside unit
- Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen
- Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.
- No copy of latest inspection report.
- 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.
- Observed a nonfood-grade brushand metal scrubbie used to clean wok.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. kitchen, wait station
- Critical - Observed employee food stored with customer food.
- Critical - Observed food being cooled by nonapproved method. tofu on stove at 94, chicken and beef at 50-86. Corrected On Site. placed in reachin
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. knives
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. rice
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice spoon Corrected On Site.
- Observed nonfood-grade containers used for food storage. printed grocery bags
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.on cookline, raw egg 51, garlic and oil 53, cornstarch and water 60. in reachin, chicken 58.
- Critical - Observed potentially hazardous food thawed at room temperature. chicken Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. eggs over veggies in reachin cooler. opened raw meat on ready to eat food in reachin freezer Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed unlabeled spray bottle. manager stated it contained windex
- Observed unnecessary items on the premise. soiled, unused reachin cooler in kitchen
- Observed unnecessary persons in the food preparation, food storage, or warewashing area. children passing through kitchen
- Observed work clothes and/or linens laundered on premises without a washer and dryer.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. eggrolls, rice, chicken, soup, noodles
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- Critical - Vacuum breaker mising at hose bibb. mop sink
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/24/2011 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in holding unit in all coolers.
- Critical. Vacuum breaker mising at hose bibb at y.
- Observed grease accumulated under cooking equipment in corner by fryer.
- Lights missing the proper shield, sleeve coatings or covers by dry storage.
- No Heimlich maneuver sign posted.
- Critical. Observed expired Food Manager Certification.
- 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.
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12/13/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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