- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage areatubs of frozen food in the coffin style reach in freezer.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable, cookline. Repeat Violation.
- Violation: 29-08-1 Plumbing system in disrepair, no running water at the second 3 bay sink faucet's.
- Violation: 36-11-1 Floors not maintained smooth and durable, dish area floor has several broken tile's with dirty water collecting in areas where tile is missing. Repeat Violation.
- Violation: 37-03-1 Observed wall in disrepair, near fry station handwash sink.
- Violation: 37-03-1 Observed wall in disrepair, severe wall damage under dish area. Observed heavy black smelly water between tile and wall.
- 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.
|
1/26/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage areatubs of frozen food in the coffin style reach in freezer.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable, cookline. Repeat Violation.
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable, unsealed wood bowl in a barrell shape used to store cooked rice on the buffet. Repeat Violation.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up, cookline reach in cooler.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink, dish/prep area handwash sink.
- Violation: 29-08-1 Plumbing system in disrepair, no running water at the second 3 bay sink faucet's.
- Violation: 36-11-1 Floors not maintained smooth and durable, dish area floor has several broken tile's with dirty water collecting in areas where tile is missing. Repeat Violation.
- Violation: 37-03-1 Observed wall in disrepair, near fry station handwash sink.
- Violation: 37-03-1 Observed wall in disrepair, severe wall damage under dish area. Observed heavy black smelly water between tile and wall.
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease, hood filters.
- Critical - Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed, chlorine sanitizer tested at 200 ppm at the dish machine.
- 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.
|
11/23/2011 | Routine - Food | Call Back - Extension given, pending |
- Floors not maintained smooth and durable, dish area floor has several broken tile's with dirty water collecting in areas where tile is missing. Repeat Violation.
- Food-contact surface not smooth and easily cleanable, unsealed wood bowl in a barrell shape used to store cooked rice on the buffet. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink, dish/prep area handwash sink.
- 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 attached equipment soiled with accumulated grease, hood filters.
- Observed cutting board grooved/pitted and no longer cleanable, cookline. Repeat Violation.
- Critical - Observed evidence of employee smoking in food preparation or other non-designated area, food employee smoking a cigarette in preperation area.
- Observed gaskets with slimy/mold-like build-up, cookline reach in cooler.
- Observed grease accumulated under cooking equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cut melons on buffet are at 48 degrees F.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, raw chicken, pork, egg rolls, cooked chicken, cooked shrimp, beef, raw shrimp in 2 different reach in coolers on cookline are at 54-58 degrees F. Stop Sale issued.
- Critical - Observed raw animal food stored over cooked food, raw chicken stored over cooked shrimp in the reach in freezer.
- Critical - Observed roach activity as evidenced by live roaches found, 10 live roaches on tape attached to electrical pole on cookline and approximately 2 dozen plus live roaches on rusted out disconnected hot water booster under dish machine. Also observed approximately 1 dozen dead roaches on cookline floor, dish area floor, and in bug traps on cookline floor.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed, chlorine sanitizer tested at 200 ppm at the dish machine.
- Critical - Observed uncovered food in holding unit/dry storage areatubs of frozen food in the coffin style reach in freezer.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area. Observed a small child hanging off the walk in freezer door handle.
- Observed wall in disrepair, near fry station handwash sink.
- Observed wall in disrepair, severe wall damage under dish area. Observed heavy black smelly water between tile and wall.
- Plumbing system in disrepair, no running water at the second 3 bay sink faucet's.
- Critical - Self-service salad bar/buffet not provided with proper dispensing utensils, short handled spoons provided for customers to scoop their own ice cream. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
|
11/22/2011 | Routine - Food | Emergency order recommended |
- Can opener blade not kept sharp - observed metal shavings.
- Floors not maintained smooth and durable, several broken tiles in kitchen with areas collecting water.
- Food-contact surface not smooth and easily cleanable, cloth towel's under cuting boards.
- Food-contact surface not smooth and easily cleanable, unsealed wood bowl used to serve rice out of ln the buffet. Corrected On Site, manager discarded.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, prep cook handeling cut broccoli with bare hands. Corrected On Site.
- Observed cutting board's heavily grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans, 2 dented cans of pineapple chunks and 2 dented cans of peaches in the walk in cooler. Corrected On Site, manager discarded.
- Observed employee with no hair restraint, cook with loose unrestrained hair.
- Critical - Observed encrusted material on can opener.
- Critical - Observed raw animal food stored over ready-to-eat food, bus tub of raw chicken stored over bus tub of green beans in the walk in cooler. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation, tub of raw chicken stored over bus tub of raw fish in the walk in cooler. Corrected On Site.
- Critical - Observed several open beverage container's on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, stuffed shrimp on bufet are at 116 degrees F. Corrected On Site,, manager discarded.
- Critical - Raw fruits/vegetables not washed prior to preparation, prep cook cutting unwashed broccoli. Corrected On Site.
|
3/30/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed food, lemons, stored in ice used for drinks. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Observed insect control device installed over food preparation area, fly strip hanging from ceiling in kitchen over the prep area. Corrected On Site. Corrected On Site.
- Equipment and utensils not properly air-dried.
- Observed attached equipment soiled with accumulated dust, walk in cooler fan motor covers.
|
12/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 52-01-1 Identity of food or food product misrepresented. Observed Subgum wonton containing "King Crab Meat" and "Crab stick fried rice" advertised on menu, person in charge stated imitation krab stick is used in both items.
|
12/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed shell eggs in use or stored with cracks or broken shells, on cookline. Corrected On Site.
- Critical. Observed dented/rusted cans, dented can of loquats on dry food storage shelf.
- Critical. Stop Sale issued due to adulteration of food product.
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Working containers of food removed from original container not identified by common name, bulk food storage bins.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, defrosted shrimp at the prep area is at 60 degrees F. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, raw chicken sitting on the prep table (currently not in process of being worked with) is at 60 degrees F. Observed sushi with krab meat, watermelon, and flan on the buffet is at 59-60 degrees F. Observed cooked shrimp in the reach in cooler is at 48 degrees F.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed cheese pizza on the buffet is at 107 degrees F.
- Critical. Observed potentially hazardous food thawed in standing water, bus tub of 60 degrees F shrimp defrosted in standing water.
- Critical. Self-service salad bar/buffet not provided with proper dispensing utensils. Observed short handled ice cream scoop provided for customers to scoop their own ice cream allows their hand to go below container rim exposing ice cream to potential customer cross contamination. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw shrimp and raw chicken being prepaired next to each other on the prep table.
- Critical. Observed raw animal food stored over ready-to-eat food, open case of raw chicken on prep table above case of bananas. Observed pan of raw whole fish stored over pans of hard boiled eggs and cooked mussells in the walk in cooler.
- Critical. Observed food stored on floor, cases of chicken and bag of cabbage at the prep area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, bowls being used to scoop dry food products.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee drink on prep table spilled on chicken being prepaired on prep table. Instructed employee to discard chicken.
- Equipment or utensils not designed or constructed in a durable manner, bamboo sushi rolling mats in use at sushi counter. Reccommended using a silicone rolling mat that can be washed and does not have crevices.
- Observed equipment in poor repair, large crack in ice machine basin.
- Observed cutting board heavily grooved/pitted and no longer cleanable, cookline.
- Observed nonfood-grade containers used for food storage, large clear plastic "hinged lid storage trunk's" used to store dry food products.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Observed 3 bay sink set up as: wash, dirty dishes soaking, then rinse.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits, prep areas and storage shelves on the cookline.
- Observed reuse of single-service articles, gallon jug cut into a scoop being used to dispense cooked rice on the cookline.
- Critical. Observed handwash sink used for purposes other than handwashing, server dumped pitcher of tea into server station handwash sink.
- Critical. Hand wash sink lacking proper hand drying provisions, dish area handwash sink. Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation, bottom of rear exit door near dish area.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor, throughout the establishment.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed, sanitizer wiping cloths tested at 200 ppm chlorine.
- Linens that do not directly contact food not laundered as necessary, observed dish rack filled with soiled linens being "washed" in the dish machine.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Identity of food or food product misrepresented. Observed Subgum wonton containing "King Crab Meat" and "Crab stick fried rice" advertised on menu, person in charge stated imitation krab stick is used in both items.
- Critical. Certified Food Manager unable to answer basic Food Code questions. Certified food manager unable to answer questions about temperature requirements and overall lack of knowledge of food safety and sanitation.
|
10/21/2010 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Jumbo Buffet, 7159 S Us Hwy 1, Port St Lucie, FL »