| Violation
|
|
Observation
|
|
14-01-4
|
|
Basic - Bowl or other container with no handle used to dispense food. In bulk rice, cornstarch **Corrected On-Site** **Warning**
|
|
13-03-4
|
|
Basic - Employee with no hair restraint while engaging in food preparation. one cook **Corrected On-Site** **Warning**
|
|
14-11-4
|
|
Basic - Equipment in poor repair.
Paint peeling from shelves in reach in cooler on cook li **Warning**
|
|
08B-27-4
|
|
High Priority - Basic - Food placed in soiled container/equipment. Cooked chicken placed in lids of boxes that broccoli was delivered in. All put into bus tubs **Corrective Action Taken** **Warning**
|
|
08B-36-4
|
|
Basic - Food stored in a location that is exposed to splash/dust. Cut cabbage put into colander with piece of wood on top and bags of rice on top to press out water, suggested that operator put plastic wrap over cabbage. **Corrective Action Taken** **Warning**
|
|
10-01-4
|
|
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. In bulk rice, corn starch **Corrected On-Site** **Warning**
|
|
14-47-4
|
|
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood shelves in storage room, chair made from wood, unpainted **Warning**
|
|
14-31-4
|
|
Basic - Nonfood-grade bags used in direct contact with food. Gray shopping bags in direct contact with meat in freezer. **Warning**
|
|
16-46-4
|
|
Basic - Old labels stuck to food containers after cleaning. **Warning**
|
|
21-06-4
|
|
Basic - Paper towel used as liner for food container. Under cooked chicken on wok table **Corrected On-Site** **Warning**
|
|
25-35-4
|
|
Basic - Reuse of single-use articles. Egg trays under colander if rice **Corrected On-Site** **Warning**
|
|
08B-14-4
|
|
Basic - Stored food not covered in reach in freezer. All food in plastic bins not covered **Warning**
|
|
14-12-4
|
|
Basic - Utensils in poor condition. Whisk handle repaired with duct tape **Warning**
|
|
14-41-4
|
|
Basic - Walk-in cooler gasket torn/in disrepair. Taped with silver tape **Repeat Violation** **Warning**
|
|
21-12-4
|
|
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of reach in cooler **Corrected On-Site** **Warning**
|
|
02D-01-5
|
|
Basic - Working containers of food removed from original container not identified by common name. Bulk flour, sugar, cornstarch **Repeat Violation** **Warning**
|
|
22-48-4
|
|
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Jug does not state for dishes or food contact surfaces on label **Warning**
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic in. Oil on crash cart - 66°, moved to walk in cooler **Warning**
|
|
08A-05-4
|
|
High Priority - Raw animal food stored over ready-to-eat food. Raw pork and chicken over cooked shrimp in walk in cooler
Raw beef Over shrimp toast in vertical freezer **Corrective Action Taken** **Warning**
|
|
01B-13-4
|
|
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 5 46oz. cans of pineapple juice dented on seam . **Warning**
|
|
41-27-4
|
|
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
> 200ppm, corrected to 100 ppm **Corrected On-Site** **Repeat Violation** **Warning**
|
|
53B-16-4
|
|
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.operator cannot tell inspector how to properly set up, 3 compartment sink to wash dishes, gave manual dish washing poster(5025-010) **Warning**
|
|
27-06-4
|
|
Intermediate - No hot running water at three-compartment sink. 77°, operator adjusted water heater, temperature went up to 83°. **Warning**
|
|
53B-01-5
|
|
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
|
|
03D-19-4
|
|
Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
Cooked chicken left on counter- 71°, chicken, 66°, rice 57°, moved to cooler, all made this morning.bowl of rice on wok table 112°, moved to cooler
5 box lids of cooked chicken 122°/120° made approximately 1 hour ago. Put into pans and in walk in cooler **Warning**
|
