- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. displayed poultry in off steam table.
- Critical. No conspicuously located thermometer in holding unit. reach in cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. open bags. dry storageroom .
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed ripped/worn tin foil used as shelf cover.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of grease on nonfood-contact surface. kitchen equipment .
- Observed reuse of single-service articles. aluminun cans inside walkin coolers.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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10/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- No mop sink or curbed cleaning facility provided.
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12/21/2009 | Complaint Partial | Inspection Completed - No Further Action |
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Violation: 14-32-1 Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
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12/15/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed shellfish received from unapproved/unlisted shipper.
- Critical. Observed dented/rusted cans.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. DUCK AT 50 DEGREES IN KITCHEN AREA.
- Critical. Observed raw animal food stored over ready-to-eat food. RAW FISH OVER VEGETABLE.
- Critical. Observed using of cloth to cover chicken in the 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. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed evidence of employee smoking in food preparation or other non-designated area.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed handwash aids at a non-handwash sink. OBSERVED EMPLOYEE WASHING HANDS AT HANDWASHING SINK.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed one live fly in kitchen area.
- Critical. Observed the presence of rodents (ONE LIVE MOUSE IN TRAP IN KITCHEN AREA)
- Critical. Outer openings not protected with self-closing doors. BQCK DOOR KEPT OPEN.
- Observed grease accumulated under cooking equipment. EXCESIVE GREASE.
- Observed food debris accumulated on kitchen floor.
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12/14/2009 | Routine - Food | Emergency order recommended |
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