Oct 31, 2023
Routine - Food
Inspection Completed - No Further Action
01B-01-4
High Priority - Dented/rusted cans present. See stop sale. Dry-storage rack a. #10 can of bamboo shoot strip b. 5 three-pint cans of soy sauce c. 4 #10 cans of ketchup d. 5lbs of hoisin sauce
12A-20-4
High Priority - Employee washed hands with no soap. Observed employee wash hands in three-compartment sink without soap. Discussed with operator proper hand-hygiene techniques and the purpose of the hand wash sink. Corrective Action Taken
08B-27-4
High Priority - Food placed in soiled container/equipment. 30 cooked chicken nuggets stored in cardboard box previously used for raw boneless chicken. 15 cooked pork egg rolls stored in raw boneless chicken box. Operator discarded chicken and pork egg rolls. Corrected On-Site Repeat Violation
08A-04-5
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken in open container stored over open produce in walk-in cooler.
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open bag of raw fish stored over cooked pork in reach-in freezer at front counter. Repeat Violation
08A-17-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Open box of raw chicken stored over commercially processed egg rolls in reach-in freezer located against wall near three-compartment sink.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in coolers on cook line at 2:10pm cooked beef (49F - Cold Holding); cooked chicken (49F - Cold Holding); cooked shrimp (50F - Cold Holding) cooked pork (60F - Cold Holding) Operator moved items to reach-in freezer re temp at 3:00pm a. Cooked beef 41f b. Cooked pork 40f c. Cooked shrimp 40f Corrected On-Site Repeat Violation
12A-03-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three-compartment sink. Discussed with operator proper hand-hygiene techniques and the purpose of the hand wash sink. Corrective Action Taken Repeat Violation
11-27-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Will email DBPR Form HR 5030-104
31B-03-4
Intermediate - No soap provided at handwash sink on cook line. Operator placed soap at handwash station. Corrected On-Site Repeat Violation
02C-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in cooler more than 24 hours ago a. Chicken wings cooked b. Cooked pasta Repeat Violation
14-01-5
Basic - Bowl or other container with no handle used to dispense food. Bowl without handle used as scoop in pan of beef on reach-in cooler on cook line. Operator removed bowl. Bowls without handle used as scoop in honey sauce and brown sauce in walk-in cooler. Corrected On-Site
36-37-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-32-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen and dry-storage area.
14-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on reach-in coolers on cook line.
08B-20-4
Basic - Damaged/spoiled/recalled food not properly segregated. Dry-storage rack a. #10 can of bamboo shoot strip b. 5 three-pint cans of soy sauce c. 4 #10 cans of ketchup d. 5lbs of hoisin sauce
35A-03-4
Basic - Dead roaches on premises. 1 dead roach on bottom shelf of prep table. Operator discarded roach, cleaned and sanitized bottom shelf. Corrected On-Site
08B-49-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food located in refrigerator at front counter and walk-in cooler not identified and segregated.
08B-38-4
Basic - Food stored on floor. Bag of onions stored on floor next to prep table in kitchen. Two 5 gallons of cooking oil stored on floor near rear exit of kitchen. Repeat Violation
14-69-4
Basic - Ice buildup in reach-in freezer located against wall in kitchen.
22-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave used more than 24 hours ago.
51-13-4
Basic - No Heimlich maneuver/choking sign posted. Will email DBPR Form HR 5030-105
22-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler on cook line and against wall near three-compartment sink.
14-33-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach-in coolers on cook line.
08B-12-5
Basic - Stored food not covered. Container of salt and sugar not covered on shelf in dry-storage. Walk-in cooler a. Sauce with fresh garlic b. Brown sauce c. Raw bean sprouts
25-02-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Single-serve self-serving utensils stored in container located on table at front counter not protected from customer contamination. Discussed with operator about options for storing utensils with handle presented first.
14-17-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.