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Licensee
Name:
SILVER POND CHINESE RESTAURANT
License Number:
SEA1611847
Rank:
Seating
License Expiration Date:
12/01/2019
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
4285 N SR 7 LAUDERDALE LAKES, FL 33319
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Complaint Full
01/09/2019
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
6
7
3
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Working containers of food removed from original container not identified by common name.
Flour and salt containers with no labels. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
corn from can (47°F - Cold Holding); cut cabbage (63°F - Cold Holding); Food is being held on counter, advised to put in reach in cooler to drop temperature down. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.
3 lbs cooked pork (46-48°F - Cooling), observed dice and strip pork in tied plastic bags in walk in cooler per cook was prepared on 1-7-19. **Warning**
High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged.
Raw fish mixed with cooked chicken. Chest freezer next to hand washing sink. **Warning**
High Priority - Stop Sale issued due to food originating from an unapproved source.
15lbs of blue crab stored in reach in freezer, manager has no proof of invoice or box to show where his purchasing it from. Blue crab is written on the menu. **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.
3 lbs cooked pork (46-48°F - Cooling), observed dice and strip pork in tied plastic bags in walk in cooler per cook was prepared on 1-7-19. **Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
3 lbs cooked pork (46-48°F - Cooling), observed dice and strip pork in tied plastic bags in walk in cooler per cook was prepared on 1-7-19.
11:40am cooked carrots (53°F - Cooling); 1:12pm cooked carrots 52F cooling) 11:40am cooked broccoli (63°F - Cooling); 1:12pm Cooked broccoli 61F, 11:40am broccolini (80°F - Cooling); 1:12pm broccolini 80F, items are being cooled on counter. Advised to put in reach in cooler to bring temperature down.
**Warning**
Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
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**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.