| Violation
|
|
Observation
|
|
23-15-4
|
|
Basic - Accumulation of food debris/soil residue on handwash sink by cookline. **Warning**
|
|
14-01-4
|
|
Basic - Bowl or other container with no handle used to dispense food. At flour bag near restroom and at rice container near 3 compartment sink. Bowls discarded. **Corrected On-Site** **Warning**
|
|
40-07-4
|
|
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
Cellphone on top of prep table. Phone moved. **Corrected On-Site** **Warning**
|
|
16-13-4
|
|
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Employee washed and rinse bowl at 3 compartment sink, no sanitization step observed. **Warning**
|
|
14-10-4
|
|
Basic - Equipment or utensils not designed or constructed in a durable manner.
Use of homemade scoop made out with f a plastic bottle. Bottle cap is heavily soiled with debris, **Warning**
|
|
51-15-4
|
|
Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
Observed non Seating restaurant with 6 seats and 2 tables. One customer observed having lunch on table provided. **Warning**
|
|
08B-19-4
|
|
Basic - Food contaminated by unsanitized equipment. See stop sale.
Cooked chicken stored inside 3 compartment which was observed to be soiled with debris in it. Some of the chicken observed to be inside the drain where accumulation of debris was observed. Chicken in contact with debris. See Stop Sale. **Warning**
|
|
10-17-4
|
|
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives removed from gaps. **Corrected On-Site** **Warning**
|
|
14-31-4
|
|
Basic - Nonfood-grade bags used in direct contact with food. Thank you bags used to store Krab Rangoon inside it. Food in direct contact with bag. **Warning**
|
|
16-46-4
|
|
Basic - Old labels stuck to food containers after cleaning. **Warning**
|
|
25-32-4
|
|
Basic - Reuse of single-service articles.
Chicken base buckets being reused not easily cleanable. Full of debris on gaps that are not easily cleanable. **Warning**
|
|
23-05-4
|
|
Basic - Soil residue build-up on nonfood-contact surface.
Speed rack by back door heavily soiled.
Exterior of Artic Air freezer heavily soiled.
Exterior of cookline flip top cooler soiled.
Exterior of walkin cooler door and door handle soiled. **Warning**
|
|
08B-13-4
|
|
Basic - Stored food not covered in walk-in cooler.
Soy sauce, peeled onions, wontons, sauce, noodles, baby corn, bean sprouts and cut veggies. **Warning**
|
|
08B-17-4
|
|
Basic - Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed mushrooms over cut onions at walkin cooler. **Warning**
|
|
14-12-4
|
|
Basic - Utensils in poor condition.
Can opener rusted. **Warning**
|
|
36-27-5
|
|
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Wall behind prep table across from 3 compartment sink heavily soiled. **Warning**
|
|
02D-01-5
|
|
Basic - Working containers of food removed from original container not identified by common name.
Oil bottles not labeled. **Warning**
|
|
22-42-4
|
|
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
Employee washed and rinse bowl at 3 compartment sink, no sanitization step observed. 0 ppm chlorine used. **Warning**
|
|
12A-13-4
|
|
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee went from cleaning the 3 compartment sink to handling cooked chicken with his bare hands without washing hands first.
Employee opened flip top cooler door which was observed to be heavily soiled and sticky then handled veggies without washing hands first.
Employee contacted with his hand a heavily soiled door handle at the walkin cooler and then handled containers with foods without washing hands first.
Employee washed hands.
**Corrective Action Taken** **Warning**
|
|
09-01-4
|
|
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Employee handled cooked chicken for later use with his bare hands . Reviewed proper handling of ready to eat foods and barehand contact. **Corrective Action Taken** **Warning**
|
|
28-14-4
|
|
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Observed the Chef dumping waste water from the mop bucket outside on the ground and not inside the mop sink. Reviewed proper waste water disposal. **Warning**
|
|
22-45-4
|
|
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Employee washed and rinse bowl at 3 compartment sink, no sanitization step observed. 0 ppm chlorine used. **Warning**
|
|
03D-03-4
|
|
High Priority - Heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
Cooked chicken from 93-110F at 1:37 to 89-97F at 2:33 Cooling since 12 noon and cooked chicken wings from 94-104F at 1:37 to 85F-95F at 2:33 Cooling since 12 noon . Both cooling at room temperature on a rack by the back door. Foods have been cooling at room temperature for over 2.5 hours and has not reached 70F or below. See Stop Sale. **Warning**
|
|
50-17-2
|
|
High Priority - Operating with an expired Division of Hotels and Restaurants license. License renewed during the course of inspection. **Corrected On-Site** **Warning**
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Cut Cabbage 58F and noodles 62F both stored on top of make table at cookline flip top cooler under no temperature control. Stored above containers on table.
Foods moved to walkin cooler to quick chill. **Corrective Action Taken** **Warning**
|
|
08A-05-4
|
|
High Priority - Raw animal food stored over ready-to-eat food.
Raw chicken over mini Buns at Haier chest freezer.
Raw chicken and raw beef over cooked chicken at Artic Air freezer at cookline.
Raw chicken stored behind garlic and oiled mixture on make table top at cookline flip top cooler, where drippings from the chicken may contaminate the garlic when being pulled forward. **Warning**
|
|
08A-18-5
|
|
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged.
Raw beef next to and touching raw chicken at Artic Air freezer at cookline. **Warning**
|
|
03A-03-4
|
|
High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
Raw whole shell eggs at 65F ambient temperature at cookline flip top cooler held under no temperature . Eggs stored above containers on top of make table.
Eggs moved inside cooler to quick chill. **Corrective Action Taken** **Warning**
|
|
01B-13-4
|
|
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Food contaminated by unsanitized equipment.
Cooked chicken stored inside 3 compartment which was observed to be soiled with debris in it. Some of the chicken observed to be inside the drain where accumulation of debris was observed. Chicken in contact with debris. **Warning**
|
|
01B-02-4
|
|
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
Cooked chicken from 93-110F at 1:37 to 89-97F at 2:33 Cooling since 12 noon and cooked chicken wings from 94-104F at 1:37 to 85F-95F at 2:33 Cooling since 12 noon . Both cooling at room temperature on a rack by the back door. Foods have been cooling at room temperature for over 2.5 hours and has not reached 70F or below. **Warning**
|
|
41-02-4
|
|
High Priority - Toxic substance/chemical stored by or with food.
Soap stored next to garlic powder on shelving above handwash sink by cookline. Soap moved. **Corrected On-Site** **Warning**
|
|
22-05-4
|
|
Intermediate - Cutting board(s) stained/soiled at cookline flip top cooler. **Warning**
|
|
53B-15-4
|
|
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
Chef showed little knowledge of proper Handwashing practices, proper cold holding of foods, barehand contact, proper food storage practices, proper manual warewashing, and proper handling of waste water. **Warning**
|
|
22-22-4
|
|
Intermediate - Encrusted material on can opener blade. **Warning**
|
|
03D-15-4
|
|
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cooked Noodles from 71-73F at 1:57 to 70-71F at 2:39 Cooling since 1 pm at walkin cooler in plastic covered container. At the current rate of cooling food will not reach 41F or below in the 4.5 hrs left in the cooling process. Food uncovered. **Corrective Action Taken** **Warning**
|
|
31A-03-4
|
|
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Utensils stored inside handwash sink at cookline. Utensils removed. **Corrected On-Site** **Warning**
|
|
53A-01-6
|
|
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**
|
|
31B-02-4
|
|
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near cookline. Paper towels provided. **Corrected On-Site** **Warning**
|
|
02C-04-4
|
|
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Pork made 2 days ago, frozen and thawed today not date marked. **Warning**
|
|
53B-14-5
|
|
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
|
|
22-18-4
|
|
Intermediate - Soil residue in food storage containers. Rice storage container heavily soiled. **Warning**
|
