| Violation
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Observation
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36-73-4
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Basic - *Floor soiled/has accumulation of debris. In kitchen and prep area
*tiles, vents and light fixtures soiled.
*tile with staining and damage
*duct tape on ceiling tile
*walls over 3 compartment sink and throughout kitchen and cookline **Repeat Violation** **Warning**
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14-01-4
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Basic - Bowl or other container with no handle used to dispense food. Bulk bins of flour and cornstarch **Repeat Violation** **Warning**
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36-37-4
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Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic tiles **Repeat Violation** **Warning**
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
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35B-01-4
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Basic - Exterior door has a gap at the threshold that opens to the outside. Back door **Warning**
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08B-38-4
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Basic - Food stored on floor.
*bulk oil in kitchen
*bulk sauces in walk in cooler **Repeat Violation** **Warning**
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36-47-5
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Basic - Hood soiled with accumulated grease, dust or food debris. . **Repeat Violation** **Warning**
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05-09-4
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Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation** **Warning**
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12B-13-4
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Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water In Walk in cooler **Warning**
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21-06-4
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Basic - Paper towel used as liner for food container. Menus lining egg rolls bins **Warning**
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25-32-4
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Basic - Reuse of single-service articles. Styrofoam to go, discarded, cans and plastic tubs **Repeat Violation** **Warning**
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25-06-4
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Basic - Single-service articles not stored inverted or protected from contamination. Styrofoam to go Corrected on Site: inverted **Corrected On-Site** **Warning**
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23-05-4
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Basic - Soil residue build-up on nonfood-contact surface.
*dry food storage shelves
*exterior of rice makers
*cooking equipment on cook line
*Reach in cooler and reach in cooler
*gaskets
*prep tables and shelves under prep tables
*oven
*bulk bins
*hand wash sink
*3 compartment sink **Warning**
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08B-13-4
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Basic - Stored food not covered in walk-in cooler.
Cover egg rolls, cut onions, shrimp, cut cabbage **Warning**
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14-41-4
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Basic - Walk-in cooler gasket torn/in disrepair. **Repeat Violation** **Warning**
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name.bulk bins **Warning**
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came in from outside, rinsed hands in 3 compartment sink , no soap used and dried with wiping cloth. Corrected on Site: educated-on proper hand washing at hand wash sink **Warning**
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12A-18-4
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High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee came in from outside, rinsed hands in 3 compartment sink , no soap used and dried with wiping cloth. Corrected on Site: educated-on proper hand washing at hand wash sink **Warning**
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Reach in cooler make station at cook line: raw shrimp (63°F - Cold Holding); Poultry (62°F - Cold Holding); Pork (57°F - Cold Holding); cooked shrimp (57°F - Cold Holding); noodles (66°F - Cold Holding)
Oic states that potentially hazardous food in cooler about 2 1/2 hours , returned to walk in cooler to chill. **Warning**
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08A-05-4
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High Priority - Raw animal food stored over ready-to-eat food.
Walk in cooler :
*Raw chicken over cut onions, open soy buckets,,
*Raw shrimp over celery and peppers
*Shell eggs over carrots
* Raw beef over cooked chicken
*unwashed mushrooms over it cabbage
Person in Charge states he understand safe refrigerator storage **Warning**
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22-16-4
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Basic - Intermediate - *Reach-in cooler shelves, lids, interior and make station edges soiled with food debris.
*food storage containers on shelf over 3 compartment sink **Repeat Violation** **Warning**
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12A-03-4
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Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee came in from outside, rinsed hands in 3 compartment sink , no soap used and dried with wiping cloth. Corrected on Site: educated-on proper hand washing at hand wash sink **Corrected On-Site** **Warning**
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Spray bottle Corrected on Site: removed **Corrected On-Site** **Warning**
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16-35-4
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Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
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53B-01-5
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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**
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02C-02-4
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Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, pork, chicken **Repeat Violation** **Warning**
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41-17-4
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Intermediate - Spray bottle containing toxic substance not labeled. Cleaner **Warning**
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