- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
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10/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- 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. Plastic cup used, crushed peanut container **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Crushed peanuts **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
- Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. In chopped peanut container, cup used **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by fry oil **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. White rice covered **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked Noodles held over 24 hrs. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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08/13/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cloth used as a food-contact surface. In reach in cooler
- Basic - Food stored on floor. Bag of onions
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Corn starch
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked chicken and tofu
- High Priority - Dented/rusted cans present. Can of coconut milk
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu 58°, bean sprouts 59°
- High Priority - Toxic substance/chemical stored by or with food.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink used for purposes other than hand-washing at front wok area
- Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. Walk in cooler
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Cooked chicken 61°
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Not consistent
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5/21/2014 | Routine - Food | Warning Issued |
- 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 - Food stored on floor. In walk in freezer
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At shake area
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In back kitchen area
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by rolling shelve
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.noodles
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12/30/2013 | Routine - Food | Warning Issued |
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.frozen beef
- Basic - Single-service articles not stored inverted or protected from contamination. On front line
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dented/rusted cans present. Can of coconut milk
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Container too large for noodles
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooled noodles , walk in cooler
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7/29/2013 | 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.
- Basic - Food stored on floor.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over 3 comp sink
- Basic - Single-service articles not stored inverted or protected from contamination. To go boxes
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can
- Intermediate - Handwash sink used for purposes other than handwashing. Toxic spray bottals
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.cooled noodles
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1/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/25/2012 | Routine - Food | Call Back - Complied |
- Critical - Observed food stored on floor. Walkin cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over ready to eat vegetable. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Reachin cooler . Raw eggs over ready to eat vegetable peppers. Corrected On Site.
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7/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Handwash sink not accessible for employee use at all times. bulk container in front employee handsink .
- 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 employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed food stored on floor. walkin freezer .
- Critical - Observed potentially hazardous food thawed in an improper manner. chicken Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. not consistent .
- Critical - Observed raw animal food stored over ready-to-eat food. walkin cooler .
- Observed single-service articles stored without protection from contamination. at front prep area.
- Critical - Observed toxic item stored by utensils.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/24/2012 | Routine - Food | Warning Issued |
- Critical - Food management certification not valid.
- Critical - No employee training.
- Critical - No paper towel at employee hand wash sink
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1/6/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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