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Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
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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 - Employee personal food not properly identified and segregated from food to be served to the public.
Various employee food stored in flip top reach in cooler and standing reach in coolers in kitchen.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef in standing reach in cooler stored on top of sauce, raw beef moved. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
curry sauce (47F - Cold Holding); tofu (47F - Cold Holding); sticky rice (48F - Cold Holding); cut cabbage (48F - Cold Holding) all items in standing reach in cooler on the right hand side as you enter the kitchen, per operator doors to reach in cooler have been consistently opened for several hours, operator turned down temperature of cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale.
rehydrated noodles (76F,78F - Cooling); bean sprouts (76F - Cooling) sitting out on counter across from dish machine, per operator all items had water added to containers around 11am and left to sit out, time of temperature check at 4pm. **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
rehydrated noodles (76F,78F - Cooling); bean sprouts (76F - Cooling) sitting out on counter across from dish machine, per operator all items had water added to containers around 11am and left to sit out, time of temperature check at 4pm. **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
curry sauces (119F-123F - Hot Holding) sitting out on counter next to stove top, per operator sauces where made about an hour prior, sauces placed back on stove top and reheated **Corrective Action Taken** **Warning**
High Priority - Toxic substance/chemical improperly stored.
Spray cans of air fresheners stored with to go straws and cans of soda in cabinets under front counter, operator removed cans. **Corrected On-Site**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
rehydrated noodles (76F,78F - Cooling); bean sprouts (76F - Cooling) sitting out on counter across from dish machine, per operator all items had water added to containers around 11am and left to sit out, time of temperature check at 4pm. **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.
