Ocean Chinese Food Restaurant Degrades its Sanitary Rating

Basic - Buildup of food debris/soil residue on equipment door handles. Owner cleaned. **Corrected On-Site**

Basic - Ceiling tile missing. Near walk in.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Near walk in.

Basic - Floor soiled/has accumulation of debris. Cracks, crevices and behind equipment and walk in cooler.

Basic - Floors not maintained smooth and durable. Walk in floor with holes, owner states they have a part and will repair.

Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.

Basic - Food debris/dust/soil residue on dry storage shelves.

Basic - Raw animal food not properly separated from unwashed produce. Eggs over cabbage, employee moved. **Corrected On-Site**

Basic - Soil residue build-up on nonfood-contact surface. On rice cooker, owner cleaned. **Corrected On-Site**

Basic - Walk-in cooler/walk-in freezer floor soiled.

Basic - Wood food-contact surface not properly sealed. Wood knive rack.

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over cooked peas. Owner moved. **Corrected On-Site**

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. At knife rack storage. **Warning**Observed violation not complied at call back inspection on 12/7/2015. Time extended until next unannounced inspection.

Basic - Build-up of grease on nonfood-contact surface. On pipes and Ansel tank at hood. **Warning**

Basic - Build-up of grease/dust/debris on hood filters. **Warning**

Basic - Equipment in poor repair. Walk in door closure needs adjusting to hold door closed. **Warning**

Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. **Warning**

Basic - Shelf under preparation table soiled with food debris. Multiple shelves and cart at cook line. **Warning**

Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. **Warning**

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. At knife rack storage. **Warning**

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Fried chicken chunks at 92° and then 88° in 20 minutes. Owner moved some chicken to reach in cooler and some to walk in cooler. **Corrective Action Taken** **Warning**

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. Owner touched cooked chicken with bare hand to feel for temperture. Owner put gloves on to transfer chicken to smaller containers. Discussed bare hand contact with owner. **Corrected On-Site** **Warning**

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Rice and egg-rolls in walk in cooler. **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Fried chicken chunks in bus tub at 92° after 20 minutes 88°. Owner moved some to walk in cooler and some to walk in cooler. **Corrective Action Taken** **Warning**

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Basic - Bowl or other container with no handle used to dispense food.... In all dry food bins.

Basic - Build-up of grease on hood filters.

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.... Soft exposed plywood used as food contact surfaces in kitchen.

Intermediate - Cutting board(s) stained/soiled.... Cook line cold table.

Basic - Accumulation of dead insects, or other pests, in control devices. ... Kitchen ceiling light fixtures. **Warning** -------------------------------- As of 08/13/14 Not Complied.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. ... On sections of all shelving through kitchen. **Warning** ------------------------------------------- As of 08/13/14 Not Complied.

Basic - Equipment in poor repair. Walk.In.Cooler not maintaining foods at 41° or below. WALK IN COOLER... Raw chicken pieces 35° cooked ribs 48° cooked chicken pieces 47° taro cake 47° brown sauce 46°light sauce 47° brown sauce 47° **Warning** ------------------------------------ As of 08/13/14 Not Complied.

Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning** ----------------------------------- as of 08/13/14 not complied.

Basic - Food stored in holding unit not covered. ... in walk.in.cooler, raw cut chicken wings/pieces, cut broccoli florets, peeled onions, cut carrots and celery,**Repeat Violation** **Warning** --------------------------------- As of 08/13/14: ... in walk.in.cooler, raw cut chicken wings/pieces, cut carrots and celery,

Basic - Heavy build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment in kitchen and back of the house areas. **Warning** ------------------------------------- As of 08/13/14 Not Complied.

Basic - Hood soiled with accumulated grease.**Repeat Violation** **Warning** -------------------------------- As of 08/13/14 Not Complied

Intermediate - Interior of "JORDON" reach-in cooler/freezer is not operating, is soiled and heavily mildewed and still used to store dry foods. **Repeat Violation** **Warning** --------------------------------------------- As of 08/13/14 foods foods removed. Cooler remains closed, sealed, not running and mildewed/soiled.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** --------------------------------------- As of 08/13/14 Not Complied.

Basic - Accumulation of dead insects, or other pests, in control devices.... Kitchen ceiling light fixtures. **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.... On sections of all shelving through kitchen. **Warning**

Basic - Build-up of grease/dust/debris on hood filters.**Repeat Violation** **Warning**

Basic - Buildup of food debris/soil residue on equipment door handles.**Repeat Violation** **Warning**

Basic - Equipment in poor repair.Walk.In.Cooler not maintaining foods at 41° or below.WALK IN COOLER... Raw chicken pieces 35° cooked ribs 48° cooked chicken pieces 47° taro cake 47° brown sauce 46°light sauce 47° brown sauce 47° **Warning**

Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**

Basic - Food placed in soiled container/equipment.In cook line under-counter reach.in.cooler, fried egg rolls being held in soiled corrugated cardboard box. See Stop Sale **Warning**

Basic - Food stored in holding unit not covered.... in walk.in.cooler, raw cut chicken wings/pieces, cut broccoli florets, peeled onions, cut carrots and celery,**Repeat Violation** **Warning**

Basic - Food stored on floor.... on kitchen floor an open/uncovered tub of chopped greens. **Warning**

Basic - Heavy build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment in kitchen and back of the house areas. **Warning**

Basic - Hood soiled with accumulated grease.**Repeat Violation** **Warning**

Basic - Wall soiled with accumulated food debris.... Kitchen **Repeat Violation** **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.WALK IN COOLER... cooked ribs 48° cooked chicken pieces 47° taro cake 47° brown sauce 46° light sauce 47° brown sauce 47° AMBIENT TEMPERATURE 47°REACH.IN.COOLER... (Cook Line Cold Table) raw chicken 47° BBQ pork 52°-59° beef 47° AMBIENT TEMPERATURE 48°**Warning**

High Priority - Raw animal food stored over ready-to-eat food.... in walk.in.cooler, raw shell eggs atop sauces and above cooked ribs. **Warning**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.In cook line under-counter reach.in.cooler, fried egg rolls being held in soiled corrugated cardboard box. See Stop Sale **Warning**

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Corrected On-Site** **Warning**

Intermediate - Interior of "JORDON" reach-in cooler/freezer is not operating, is soiled and heavily mildewed and still used to store dry foods.**Repeat Violation** **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.in walk.in.cooler..., soup, at least 7 containers of sauces, cooked ribs, cooked chicken pieces, taro cake, bain marie of dark brown sauce, portion containers of sauces, **Repeat Violation** **Warning**

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Buildup of food debris/soil residue on equipment door handles.... On appliances and equipment throughout.

Basic - Cardboard used to line food-contact shelves. ... **Repeat Violation**

Basic - Food stored in dry storage area not covered.... Dry food bins uncovered

Basic - Hood soiled with accumulated grease.

Basic - No conspicuously located ambient air temperature thermometer in holding units.

Basic - Stored food not covered in walk-in cooler.... Peeled onions, cut vegetables.**Repeat Violation**

Basic - Wall soiled with accumulated food debris....kitchen.

Basic - Working container of food not labeled in English. ...dry food bins.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Handwash sink not accessible for employee use at all times.... **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing.... Cook line hand sink used as storage shelf.**Corrected On-Site**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue."Jordon" Reach.In.Cooler...

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.... Cook line hand sink.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.... Containers of sauces **Repeat Violation**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Kitchen shelving.

Basic - Cardboard used to line food-contact shelves. ...in kitchen.

Basic - Employee with no hair restraints while engaging in food preparation.**Repeat Violation**

Basic - Food debris accumulated on kitchen floor.... In kitchen, floors beneath equipment and shelving.

Basic - Food stored in holding unit not covered.... Shrimp, whole fish, cut vegetables held in refrigerated storage unit uncovered.**Repeat Violation**

Basic - Reuse of single-use articles.... Plastic oil bottles tops cut off and container bottoms are re-used for storing other food items than oils.

Basic - Stored food not covered in walk-in cooler.... In WALK.IN.COOLER... chicken, cut cucumbers, cut carrots, prepped sprouts, cut peppers.**Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.In Kitchen PREP.AREA... Raw Chicken 56° **Corrective Action Taken**In Kitchen REACH.IN.COOLER... (Cook Line Cold Table/Undercounter Cooler) cooked pork 53° **Corrective Action Taken** **Repeat Violation**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.... In WALK.IN.COOLER... Cooked chicken, cut cucumbers, cut peppers, sprouts,**Repeat Violation**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked battered chicken in the walkin cooler

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw beef,chicken, egg roll & cooked chicken in the flip top cooler on the cook''s line.

High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken & pork in the small lip top reaching cooler on the cook''s line.

High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Fried rice in the kitchen at 110F. Rapidly reheated. **Corrected On-Site**

Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Small flip top reach in cooler on the cook''s line

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Flip top cooler on the cook''s line.

Basic - Raw animal food stored above unwashed produce. Raw pork over onions in the walkin cooler

Basic - Food stored in holding unit not covered. Dumplings in the reach in freezer.

Basic - Stored food not covered in walk-in cooler. Raw chicken wings & prepped vegetables.

Basic - Stored food not covered in chest freezer. Raw dumplings.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Basic - Employee with no hair restraint while engaging in food preparation. Cook **Repeat Violation**

Intermediate - Cutting board(s) stained/soiled.

Basic - Leaking pipe at plumbing fixture. Back flow preventer on the cook''s line. **Repeat Violation**

Basic - Water leaking from faucet/faucet handle. 3compartment sink.

Intermediate - Handwash sink used for purposes other than handwashing. Scissors and a measuring cup are in the hand sink. **Repeat Violation**

Intermediate - Spray bottle containing toxic substance not labeled. Stored by the water heater.

Critical - Observed uncovered food in holding unit/dry storage area. Seasonings on the cook's line.

Critical - Observed hand wash sink used for purpose other than washing hands. Handsink by the rear door is used for storage.Repeat Violation.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.Repeat Violation.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed cook handle raw chicken then go switch to cleaning smallwares without washing hands. Corrected On Site.

Critical - Observed employee wash hands with no soap. Corrected On Site.

Observed employee with no hair restraint.Corrected On Site.Repeat Violation.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Instucted the proper way to use the 3 compartment sink.Corrected On Site.

Critical - Three-compartment sink not cleaned after being used for food preparation or washing wiping cloths. Corrected On Site.

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. None used, tried to explain how to pro[erly use the 3 compartment sink.Corrected On Site.

Observed build-up of grease on nonfood-contact surface, the side of the deep fat fryer.

Critical - Cold water not provided/shut off at employee handwash sink. Handsink by the walkin, the water is turned off.Corrected On Site.

Critical - Hot water not provided/shut off at employee hand wash sink. Handsink by the rear door, water turned off.Corrected On Site.

Observed leaking pipe at plumbing fixture. Backflow next to the cook's line.

Observed leaking pipe at plumbing fixture under the handsink by the rear door.

Critical - Observed dead roaches on premises. 1 inside by the rear door. Corrected On Site.

Critical - Observed rodent activity as evidenced by rodent droppings found. 10 dry droppings on the floor next the the chest freezer , Corrected On Site.

Observed attached equipment soiled with accumulated grease. Hood.

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Cooked foods in the primary reachin freezer.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Fried rice in the kitchen , Corrected On Site by refrigerating.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored above raw shrimp in a reachin cooler Corrected On Site.

Critical - Observed hand wash sink used for purpose other than washing hands. Pitcher in handsink in kitchen

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.

Observed employee with no hair restraint.Corrected On Site.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board in the kitchen.

Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Corrected On Site.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Pork

Critical - Working containers of food removed from original container not identified by common name. 5 gallon food buckets used for sauces in the walkin cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggrolls in bain marie cooler on the cook's line

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw chicken in the small bain marie cooler on the cook's line

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All potentially hazardous foods in the Jordan reachin cooler.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Small bain marie cooler on the cook's line , DO NOT KEEP ANY POTENTIALLY HAZARDOUS FOODS IN UNIT UNTIL IT IS PROPERLY REPAIRED .

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Jordan reachin cooler in the kitchen. DO NOT KEEP any Potentially hazardous foods in the unit until it is repaired and operating properly.

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken & beef over cooked shrimp in the jordan reachin cooler.

Observed single-use containers (boxes and/or cans) reused for the storage of food. Reusing oyster sauce can for soy sauce.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. NEED CHLORINE TEST PAPER

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice, pork in walk-in cooler. Corrected On Site. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. porked cooled in walk-in cooler at 45 degrees. pork was put in freezer to properly cool down. Corrected On Site. Repeat Violation.

Critical - Observed food being cooled by nonapproved method. pork in walk-in cooler in air tight closed bags. Corrected On Site.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pork cooled in walk in cooler at 45 degrees. cooked night before. was put in freezer to properly cool down to 41 degrees or below. Corrected On Site.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. chicken over pork, noodles in reach-in cooler in kitchen. Corrected On Site.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. chicken stored behind mushrooms in flip-top cooler on cookline. Corrected On Site.

Observed employee with no hair restraint. Corrected On Site.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. cookline.

Observed clean utensils/equipment stored in dirty drawers/containers.Corrected On Site.

Observed reuse of single-service articles. re-using egg cartons. Corrected On Site.

Critical - Cold water not provided/shut off at employee handwash sink. kitchen. was turned off. Corrected On Site.

Critical - Hot water not provided/shut off at employee hand wash sink. kitchen. was turned off. Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees. kitchen handwash sink.

Observed grease and debris accumulated under cooking equipment and coolers in kitchen.Repeat Violation.

Observed wall soiled with accumulated food debris. expo station.

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk-in cooler at 51 degrees. mostly contains produce. stop order issued for phf. This violation must be corrected by : 09/26/2010.

Critical - Violation: 08A-28-1Observed food stored on floor. sauces in walk-in cooler

Critical - Violation: 08A-28-1Observed food stored on floor. onions in walk-in cooler

Critical - Violation: 08A-29-1Observed uncovered food in holding unit/dry storage area. rice in walk-in cooler

Violation: 15-31-1Observed nonfood-contact equipment in poor repair. rusted shelfs in walk-in cooler

Critical - Violation: 22-17-1Observed soiled reach-in cooler gaskets.all reach-in coolers on cookline and in storage area

Critical - Violation: 22-27-1Observed food-contact surfaces encrusted with grease and/or soil deposits. prep tables in kitchen

Violation: 23-04-1Observed build-up of mold-like substance on surface of nonfood-contact surface. A/C vents in kitchen

Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface. several kitchen shelfs

Violation: 23-06-1Observed build-up of dust or dirt on nonfood-contact surface. heavy build up on several kitchen fans

Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface. spice-rack/shelf on cookline

Critical - Violation: 35B-04-1Outer openings of establishment cannot be properly sealed when not in operation. backdoor by kitchen showing light in corners

Violation: 36-12-1Floors not constructed easily cleanable. rusted floor in walk-in cooler

Violation: 36-13-1Observed grease and debris accumulated under all equipment. throughout kitchen

Violation: 37-06-1Observed wall soiled with accumulated grease and food debris. throughout kitchen

Violation: 37-10-1Observed attached equipment soiled with accumulated grease. hood and filters

Violation: 37-14-1Observed ceiling in disrepair. several ceiling tiles with water damage stains throughout kitchen

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro. This violation must be corrected by : 09/26/2010.

Critical - Stop Sale issued due to adulteration of food product. black, green and white mold-like build-up on approx 1 gallon of sauce in walk-in cooler

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Observed food with mold-like growth. sauce in walk-in cooler. stop sale issued and discarded. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. fried shrimp in walk-in coolerRepeat Violation.Repeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked rice in walk-in cooler

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pastas in tall jordon reach-in cooler in storage areaRepeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in reach-in cooler by cookline observed: cooked pork at 55 degrees, eggs at 55 degrees, shrimp at 56 degrees, pasta at 55 degrees, diced pork at 56 degrees.Corrected On Site/stop sale order issued.Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.in walk-in cooler observed: rice at 51 degrees, cooked shrimp at 51 degrees Corrected On Site/stop sale order issued.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk-in cooler at 51 degrees. mostly contains produce. stop order issued for phf. This violation must be corrected by : 09/26/2010.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Jordan brand reach-in cooler on cookline at 55-56 degrees. stop sale order issued for all potentially hazardous foods (phf). Do NOT use this cooling unit until repaired to maintain 41 degrees or below This violation must be corrected by : 09/26/2010. Do nit use this unit for phf (potentially hazardous foods) until repaired to maintain 41 degrees or below

Critical - Observed raw animal food stored over ready-to-eat food.raw shrimp over cooked noodles in reach-in coolerRepeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over cooked pork in reach-in coolerRepeat Violation.

Critical - Observed raw animal food stored over cooked food. raw pork over sprouts in reach-in coolerRepeat Violation.

Critical - Observed food stored on floor. onions in walk-in cooler

Critical - Observed food stored on floor. sauces in walk-in cooler

Critical - Observed uncovered food in holding unit/dry storage area. rice in walk-in cooler

Critical - Observed uncovered food in holding unit/dry storage area. fried shrimp in walk-in cooler

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in sugar bin

Observed employee with no hair restraint.Repeat Violation.

Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.

Observed gaskets/seals on cold holding unit in poor repair. white westinghouse brand reach-in freezer in storage areaRepeat Violation.

Observed gaskets/seals on cold holding unit in poor repair. Jordon brand reach-in cooler on cooklineRepeat Violation.

Observed nonfood-grade containers used for food storage. shopping bags used in reach-in coolers and freezersRepeat Violation.

Observed nonfood-grade containers used for food storage. fried shrimp on used egg carton (direct contact) in walk-in cooler Corrected On Site.

Observed nonfood-contact equipment in poor repair. rusted shelfs in walk-in cooler

Observed nonfood-contact equipment in poor repair. white westing house reach-in freezer interior rusted

Observed nonfood-contact equipment in poor repair. freezer chest lid in disrepair. next to walk-in cooler

Observed soiled dry wiping cloth in use.

Critical - Observed soiled reach-in cooler gaskets.all reach-in coolers on cookline and in storage area

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. prep tables in kitchen

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. several coolers in kitchen and storage area

Observed build-up of mold-like substance on surface of nonfood-contact surface. A/C vents in kitchen

Observed residue and grease build-up on nonfood-contact surface. on all cooking equipment in kitchen, doors and handles of coolers, backdoor, stoves, prep tables, shelfs in kitchen

Observed build-up of dust or dirt on nonfood-contact surface. heavy build up on several kitchen fans

Observed build-up of food debris, dust or dirt on nonfood-contact surface. several kitchen shelfs

Observed build-up of food debris, dust or dirt on nonfood-contact surface. spice-rack/shelf on cookline

Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior and lids of several food storage containers/soy sauce buckets by back door

Observed reuse of single-service articles. several soy sauce buckets throughout facility used for food storage

Observed reuse of single-service articles. several tofu buckets re-used for food storage

Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor by kitchen showing light in corners

Floors not constructed easily cleanable. rusted floor in walk-in cooler

Observed grease and debris accumulated under all equipment. throughout kitchen

Observed wall soiled with accumulated grease and food debris. throughout kitchen

Observed attached equipment soiled with accumulated grease. hood and filters

Observed ceiling in disrepair. several ceiling tiles with water damage stains throughout kitchen

Wet mop not hung to dry.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro. This violation must be corrected by : 09/26/2010.

Critical - (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.

Critical - FOOD ESTABLISHMENT or manufacturers' dating information on FOODS may not be concealed or altered.

Critical - FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.

Critical - Licensees who provide in-house employee training shall make available on the premises of the establishment, or in a theme park or entertainment complex in a central location, upon the division's request, the curriculum and materials used to conduct training. If training is obtained from an outside provider, the licensee must provide, upon the division's request, information about the selected training program and methods used to evaluate training outcomes. Training outcomes include employees correctly applying procedures and answering questions relative to assigned duties. Employees must perform their work duties safely in a manner consistent with the requirements of the Food Code.

Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Violation: 02-07-1Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Violation: 02-26-1Working containers of food removed from original container not identified by common name.

Violation: 14-51-1Observed nonfood-grade containers used for food storage. Grocerybags.

Violation: 15-30-1Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

Violation: 15-31-1Observed nonfood-contact equipment in poor repair ceiling of walk in cooler.

Critical - Violation: 22-17-1Observed soiled reach-in cooler gaskets.

Violation: 23-07-1Observed gaskets with mold-like build-up cookline cooler.

Violation: 37-14-1Observed ceiling in disrepair. kitchen.

Critical - No Certified Food Manager for establishment.

Critical - No conspicuously located thermometer in holding unit. Walk in and reach in cooler.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Observed ceiling in disrepair. kitchen.

Critical - Observed expired Food Manager Certification.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.

Observed gaskets with mold-like build-up cookline cooler.

Observed nonfood-contact equipment in poor repair ceiling of walk in cooler.

Observed nonfood-grade containers used for food storage. Grocerybags.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed uncovered food in holding unit/dry storage area. Chicken in walk in cooler.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

Critical - Working containers of food removed from original container not identified by common name.

Critical - Violation: 02-05-1Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.

Critical - Violation: 02-26-1Working containers of food removed from original container not identified by common name. Bu containers.

Critical - Violation: 09-05-1Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Bulk containers.

Violation: 14-51-1Observed nonfood-grade containers used for food storage. Grocerybags used as freezer bags.

Violation: 15-17-1Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Walk in cooler panels are separating.

Violation: 15-30-1Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

Violation: 37-11-1Observed attached equipment soiled with accumulated dust. Walk in cooler fan covers.

Critical - Violation: 47-03-2Observed unused opening in panel box unprotected. For reporting purposes only.

Critical - Chlorine sanitizer not at proper minimum strength for wiping solution.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.

Critical - Equipment food-contact surfaces and utensils not sanitized.

Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Walk in cooler panels are separating.

Observed attached equipment soiled with accumulated dust. Walk in cooler fan covers.

Observed employee with no hair restraint.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Bulk containers.

Observed nonfood-grade containers used for food storage. Grocerybags used as freezer bags.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.

Critical - Observed uncovered food in holding unit/dry storage area. Several items in coolers.

Critical - Observed unused opening in panel box unprotected. For reporting purposes only.

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.

Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

Wet mop not hung to dry.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Working containers of food removed from original container not identified by common name. Bu containers.