- Observed attached equipment soiled with accumulated grease. Clean the grease from the hood filters.
- Critical - Observed dented/rusted cans. Segregate severely dented cans; and return them, to their respective vendors, for exchange.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Do not store rice scoop in unheated water; store it in the rice, with the handle extended up. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Label rewrapped, frozen foods with the date they were rewrapped.
- Observed residue build-up on nonfood-contact surface. Clean the inside surfaces of the mop sink.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Transfer flour, from the open bag, to a clean, covered container.
- Critical - Observed uncovered food in holding unit/dry storage area. wrap frozen foods, in the walk-in freezer, in foodgrade-rated plastic.
- Plumbing system improperly repaired. Replace the broken spiggot on the left side of the four-compartment sink.
- Plumbing system in disrepair. Repair the leaking pipe beneath the four-compartment sink.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Label Krab Salad with a 4-hour-time label. Discard any unserved portion at the end of 4 hours. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Label all items, on the sushi bar, with 4-hour time labels Discard any unserved portions at the end of 4 hours. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Label bulk-storage bins of dry rice with the common names of their contents.
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12/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing buckets, of two capfuls bleach per gallon of water, for storing wiping cloths between uses. Corrected On Site.
- Faucet/handle missing at plumbing fixture. Replace the missing hot-water handle, on the handwashing sink, in the men's restroom.
- Observed build-up of dirt on nonfood-contact surface. Clean and sanitize the baby-changing table daily.
- Observed grease accumulated on kitchen floor. Clean the grease from the floor beneath the deep friers.
- Critical - Observed handwash sink used for purposes other than handwashing. Do not store paper products in the handwashing sink behind the dessert bar.
- Observed single-service items stored on floor. Store cases of napkins and paper towels off the floor.
- Critical - Observed soil buildup inside ice bin. Clean the ceiling of the ice machine.
- Critical - Observed uncovered food in holding unit/dry storage area. Keep foods covered in the reach-in refrigerator.
- Critical - Observed uncovered food in holding unit/dry storage area. Keep raw rice covered in the dry-storage area. Corrected On Site.
- Plumbing system in disrepair. Repair the stripped cold-water handle, at the handwashing sink, in the dishmachine area.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Label items, on the Sushi Bar, with 4-hour-date labels. Discard any unserved items at the end of each 4-hour period.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Label gray-storage bin of dry rice with the common name of its contents.
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7/6/2011 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/22/2011 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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5/26/2011 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. When wrapping silverware in napkins, be sure that any exposed surfaces are handles only.
- Observed attached equipment soiled with accumulated grease. Clean accumulated grease from the cookline-hood filters.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employees must wash hands, and wear disposable-plastic gloves, when preparing raw vegetables. Corrected On Site.
- Critical - Observed food stored on floor. Store cases of chicken off the floor in the walk-in cooler.
- Observed grease accumulated on kitchen floor. Clean grease from the floor beneath the deep friers, and the cookline equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Provide scoops, with handles, in the bulk-storage bins
- Observed reuse of single-service articles. Do not store fried foods in cardboard boxes; store foods in clean, covered plastic containers.
- Critical - Observed soiled reach-in cooler gaskets. Clean the food debris from the crevices of the refrigerator-door gaskets.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Do not leave flour in open bags; transfer the contents to clean, covered containers.
- Critical - Observed uncovered food in holding unit/dry storage area. Keep refrigerated foods covered.
- Critical - Observed unused opening in panel box unprotected. For reporting purposes only. Cover the open space in the electrical-panel box.
- Observed utensils stored in crevices between equipment. Do not store clevers in the cracks between equipment; store them on a clean, dry surface. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or discard, the food item.
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5/17/2011 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Post the Consumer Advisory (provided) in the dining room. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. Label the bulk-storage bin of rice with its common name.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Do not leave flour in open bag; transfer the contents to a clean, covered container.
- Critical. Observed uncovered food in holding unit/dry storage area. Keep iced-tea urns covered. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Do not scoop dry rice with a plastybowl; provide a scoop with handle.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing buckets between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Wipe down the inside surfaces of the refrigerators.
- Observed build-up of food debris on nonfood-contact surface. Clean the food debris from the surface of the wok line.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. When wrapping silverware in napkins, be sure that any exposed surfaces are handles only.
- Plumbing system in disrepair. Repair the leaking cold-water daucet at the kitchen handwashing sink.
- Observed grease accumulated on kitchen floor. Clean the grease, from the floor, beneath the deep friers.
- Observed improper storage of maintenance tools that interferes with cleaning. Empty dirty-mop water, into the mop sink, after each use.
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12/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/1/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Milk
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed manual warewashing wash temperature at less than 110 degrees Fahrenheit.
- Wash solution not clean.
- Wash solution not clean.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical. Observed mold like substance in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of residue on soda dispensing nozzles.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed live flies in kitchen.
- Observed wall soiled with accumulated food debris.
- Observed improper storage in waterheater room.
- Critical. Circuit breaker box blocked and/or inaccessible. For reporting purposes only.
- 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. Pro This violation must be corrected by : 9/30/10.
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7/30/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name./ product on cookline.
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
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4/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans./ dented can /dry storage area.
- Critical. Working containers of food removed from original container not identified by common name./ product on cookline.
- Critical. Observed potentially hazardous food thawed at room temperature./ back storage area.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination./ sushi / dessert bar.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination./ ice cream station.
- Critical. Observed raw animal food stored over cooked food./ reachin cooler across from oven/ prep area.
- Critical. Observed food stored on floor./ kitchen.
- Critical. Observed food stored on floor./ dry storage.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area./ kitchen shelf above reachin cooler.
- Observed nonfood-grade containers used for food storage./ cardboard box used to store cooked food in reachin /across from stove/ prep area.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Observed utensils stored in crevices between equipment./ knife between hot hold cabinet and stove prep area.
- Observed reuse of single-service articles./ product in reachin cooler.
- Critical. No handwashing sign provided at a handsink used by food employees./ sushi bar.
- Critical. Hand wash sink lacking proper hand drying provisions./ sushi bar.
- Critical. Handwashing cleanser lacking at handwashing lavatory./ sushi bar.
- Ceiling tile missing./kitchen.
- Light not functioning./ cookline.
- Critical. License expired within 30 days after expiration date.
- Critical. Manager lacking proof of 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. Pro
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2/25/2010 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Ling's Buffet Of Chen Inc, 4947 Us 98 N, Lakeland, FL »