Rice Bowl Degrades its Sanitary Rating
2731 FL-7
West Park, FL 33023
;
Basic - 3 compartment sink unclean, operator cleaned and set up sanitizer. **Corrected On-Site**
High Priority - 3 comp sink chlorine sanitizer not at proper minimum strength. Operator set it up to 100 ppms, Corrected On-Site** **Corrected On-Site**
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Employee washed hands and changed gloves. **Corrected On-Site**
Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled bottle, sanitatizer **Corrected On-Site**
Basic - Bathroom facility not clean.
Basic - Bowl or other container with no handle used to dispense food. Chicken, replaced by an scoop, **Corrected On-Site**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Storage counters, remove cardboard.
Basic - Build-up of soil/debris on the floor under shelving.
Basic - Exterior door has a gap at the threshold that opens to the outside. Back doors, repeated violations.
Basic - Holes in or other damage to wall. Dry storage room, RIF, room.
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Brought to 100 ppms. chlorine. **Corrected On-Site**
Intermediate - Cutting board(s) stained/soiled.
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door next to mens room. **Repeat Violation**
High Priority - Raw animal food stored over cooked food. Raw shrimp over krab Ragoon in Amana cooler. Placed shrimp to the bottom, **Corrected On-Site** **Repeat Violation**
Basic - Ceiling soiled with accumulated grease, dust or food debris. Good area.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Discarded **Corrected On-Site**
Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pans in it, removed. **Corrected On-Site**
Intermediate - Reach-in cooler shelves soiled with food debris.
Basic - Food stored in holding unit not covered. Reachin freezer in kitchen spring tools, Wong tongs, shrimp, covered foods, **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.46° cooked chicken, cooked pork 48°, 45° beef, 49° pork, 43° shrimp, 45° mushrooms, 50° cooked beef, 3 door Lender cooler. Foods was placd in cooler this morning. Moved foods to walkin cooler, corrective action taken.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over pork. Moved to proper location, **Corrected On-Site** **Repeat Violation**
Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.46° cooked chicken, cooked pork 48°, 45° beef, 49° pork, 43° shrimp, 45° mushrooms, 50° cooked beef, 3 door Lender cooler.
Basic - Ceiling soiled with accumulated grease.
Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
Basic - Exterior door has a gap at the threshold that opens to the outside, restroom area.
Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation**
Basic - Shelf under preparation table soiled with food debris.
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - row shrimp over egg rolls, corrected on site.
Intermediate - Buildup of soiled material on racks in the reach-in cooler.
Basic - Food debris on floor, corridor's storage area.
Basic - Nonfood-grade cans used in direct contact with food, rice, flour.
Basic - One Walk-in cooler shelf with rust that has pitted the surface.
Basic - Rubber/plastic/vinyl storage container cracked/chipped, rice, flour.
Basic - Toilets bottom unclean, also HWS faucet.
Intermediate - Buildup of soiled material on racks in the reach-in cooler.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation**
Basic - No container installed for catching grease from hood drip tray.
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, under table storage counters.
Basic - Small Wall holes, seal to prevent pest harborage, kitchen.
Basic - Toilets unclean.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
Intermediate - Metal stem-type thermometer soiled.
Intermediate - Probe thermometer provided to measure temperature of food products in disrepair.
Intermediate - Reach-in cooler shelves soiled with food debris.
Basic - Equipment in poor repair, storage counter under prep table rusted.
Basic - Food stored on floor, chicken, prep area, corrected on site.
Basic - Garbage on the ground and/or pad around dumpster.
Basic - Plumbing system in disrepair, 3 compartment sink's faucet does not reach 3d compartment. Repeated violation.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
Intermediate - Reach-in cooler shelves soiled with food debris.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours frozen not properly date marked.pork, rice, shrimp, Rif. **Corrected On-Site**
Basic - Bathroom door not self-closing, employee restroom.
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
Basic - Garbage on the ground and/or pad around dumpster.
Basic - Open dumpster lid.
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
High Priority - Plumbing improperly installed, 3 compartment sink faucet does not reach all compartments. An extension must be added.
High Priority - Raw animal food stored over ready-to-eat food, pork over cooked plant food, WIC, **Corrected On-Site**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooling rice from last night 47°, walkin cooler, discarded.
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Rice in walkin 47° from last night, discarded, **Corrected On-Site**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over pork and shrinp **Repeat Violation**
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm 50 ppm. **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses, cookline. **Corrected On-Site**
Basic - Buildup of food debris/soil residue on equipment door handles. Walkin cooler.
Basic - Clean knives/utensils stored in crevices between equipment, knives
Basic - Wall soiled with accumulated dust, window next to back door.
No Violations Were Observed
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Walkin, ribs, egg rolls. **Corrected On-Site** **Repeat Violation**
Critical - Observed potentially hazardous food thawed in an improper manner in mop sink.
Critical - Observed raw animal food stored over cooked food. Raw chicken over cooked ribs in walkin. **Corrected On-Site**
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, before putting on gloves.
Observed walk-in cooler gasket torn/in disrepair and inside door has black debri.
Wet wiping cloth not stored in sanitizing solution between uses, on table. **Corrected On-Site**
Observed residue build-up on nonfood-contact surface. Dining room back door and True freezer outside door.
Critical - Outer openings of establishment cannot be properly sealed when not in operation. dining room back door.
Floors not maintained smooth and durable. **Repeat Violation**
Observed hole in wall. Wall behind True freezer.
Wall not smooth and easily cleanable. Employee bathroom window rusted and crumbling **Repeat Violation**
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked--sauces in buckets; eggrolls-walkin.
Critical - Working containers of food removed from original container not identified by common name-sauces in walkin; eggrolls Repeat Violation.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Nonfood-contact equipment not designed and constructed in a durable manner-floor rusted in walkin
Nonfood-contact equipment not designed and constructed in a durable manner-window seal rusted and crumbling.
Observed residue build-up on nonfood-contact surface--walkin shelves, fan, walls and swinging door.
Observed build-up of food debris, dust or dirt on nonfood-contact surface--back room soiled; walls, door, window byy back door.
Critical - Observed objectionable odors in bathroom.
Observed dumpster overflowing garbage.
Observed open dumpster lid.
Observed garbage on the groundby back door.
Ceiling not smooth and easily cleanable-chiipping paint around hood.
No Heimlich maneuver sign posted/chocking poster.
Critical - Working containers of food removed from original container not identified by common name. Salt. Corrected On Site.
Critical - Observed potentially hazardous food thawed at room temperature. beef, Corrected On Site, cold running water. Repeat Violation.
Critical - Observed food stored in a prohibited area. container with chicken inside the mop sink. Corrected On Site.
Critical - Observed personal food inside a rice warmer with customer's fried rice. Corrected On Site.
Critical - Observed raw animal food stored over ready-to-eat food. raw meat over ham in a reach in freezer. Corrected On Site.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cut vegetables, Corrected On Site. tongs. Repeat Violation.
Observed dispensing equipment that allows contamination. no-handled cup/bowl inside a salt container. Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Critical - Vacuum breaker mising at hose bibb. backflow preventer needed at the mopsink.
Critical - Hand wash sink lacking proper hand drying provisions. kitchen. Corrected On Site.
Critical - Observed potentially hazardous food thawed at room temperature. beef. Corrected On Site. cold running water.
Critical - Observed raw animal food stored over cooked food. raw poultry over cooked rolls in a reeach in freezer. Corrected On Site.
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. gloves
Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink. Corrected On Site.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site. Repeat Violation.
Observed single-use containers (boxes and/or cans) reused for the storage of food. cut plastic bottle used as a scoop. Corrected On Site. discarded. Repeat Violation.
Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. walk in cooler door frame.
Observed walk-in cooler gasket torn/in disrepair.
Critical - Vacuum breaker mising at hose bibb. backflows preventer needed at the mop sink.
Critical - Handwash sink not accessible for employee use at all times. kitchen. Corrected On Site. Repeat Violation.
Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping cloths. Corrected On Site.
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. expired certificates.
No Violations Were Observed
Critical - Food that is contaminated by food employees, consumers, or other persons through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
Critical - Please see inspection report for more details.
Critical - Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from ...(140 degrees Fahrenheit) to ...(70 degrees Fahrenheit); and (2) Within 4 hours, from ...(70 degrees Fahrenheit) to ...(41 degrees Fahrenheit) or less, or to ...(45 degrees Fahrenheit) as specified under Paragraph 3-501.16(C).
Critical - Please see inspection report for more details.
Critical - Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
Critical - 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.
During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes.
Please see inspection report for more details.
Critical - A copy of the written operational procedures must be made available in each food establishment at all times for use by the person in charge and for review by the regulatory authority upon request. The operational procedures must be reviewed by the operator annually and modified as necessary. A verification of the annual review must be recorded as part of the written procedures.
Critical - Please see inspection report for more details.
Critical - Please see inspection report for more details.
Equipment location -- Vending machines, ovens and other equipment shall be located in a room, area or space which is maintained in a clean condition and which is protected from overhead leakage from drains, piping and other sources.
VENDING MACHINES, Automatic Shutoff. (A) A machine vending POTENTIALLY HAZARDOUS FOOD shall have an automatic control that prevents the machine from vending FOOD: (1) If there is a power failure, mechanical failure, or other condition that results in an internal machine temperature that can not maintain FOOD temperatures as specified under Chapter 3; and (2) If a condition specified in Subparagraph (A)(1) of this section occurs, until the machine is serviced and restocked with FOOD that has been maintained at temperatures specified under Chapter 3. (B) When the automatic shutoff within a machine vending POTENTIALLY HAZARDOUS FOOD is activated: (1) In a refrigerated VENDING MACHINE, the ambient temperature may not exceed ...(41 degrees Fahrenheit) or ...(45 degrees Fahrenheit) as specified under Paragraph 3-501.16 (C) for more than 30 minutes immediately after the machine is filled, serviced, or restocked; or (2) In a hot holding VENDING MACHINE, the ambient temperature may not be less than ...(140 degrees Fahrenheit) for more than 120 minutes immediately after the machine is filled, serviced, or restocked.
Please see inspection report for more details.
Please see inspection report for more details.
Please see inspection report for more details.
Critical - (A) Except as specified in Paragraph (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS.
Critical - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
Critical - Please see inspection report for more details.
Water Reservoir of Fogging Devices, Cleaning. (A) A reservoir that is used to supply water to a device such as a produce fogger shall be: (1) Maintained in accordance with manufacturer's specifications; and (2) Cleaned in accordance with manufacturer's specifications or according to the procedures specified under (B) of this section, whichever is more stringent. (B) Cleaning procedures shall include at least the following steps and shall be conducted at least once a week: (1) Draining and complete disassembly of the water and aerosol contact parts; (2) Brush-cleaning the reservoir, aerosol tubing, and discharge nozzles with a suitable detergent solution; (3) Flushing the complete system with water to remove the detergent solution and particulate accumulation; and (4) Rinsing by immersing, spraying, or swabbing the reservoir, aerosol tubing, and discharge nozzles with at least 50 mg/L hypochlorite solution.
Water Reservoir of Fogging Devices, Cleaning. (A) A reservoir that is used to supply water to a device such as a produce fogger shall be: (1) Maintained in accordance with manufacturer's specifications; and (2) Cleaned in accordance with manufacturer's specifications or according to the procedures specified under (B) of this section, whichever is more stringent. (B) Cleaning procedures shall include at least the following steps and shall be conducted at least once a week: (1) Draining and complete disassembly of the water and aerosol contact parts; (2) Brush-cleaning the reservoir, aerosol tubing, and discharge nozzles with a suitable detergent solution; (3) Flushing the complete system with water to remove the detergent solution and particulate accumulation; and (4) Rinsing by immersing, spraying, or swabbing the reservoir, aerosol tubing, and discharge nozzles with at least 50 mg/L hypochlorite solution.
Please see inspection report for more details.
Critical - Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided.
Critical - Prohibiting Animals. (A) Except as specified in (B) and (C) of this section, live animals may not be allowed on the PREMISES of a FOOD ESTABLISHMENT. (B) Live animals may be allowed in the following situations if the contamination of FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES cannot result: (1) Edible FISH or decorative FISH in aquariums, SHELLFISH or crustacea on ice or under refrigeration, and SHELLFISH and crustacea in display tank systems; (2) Patrol dogs accompanying police or security officers in offices and dining, sales, and storage areas, and sentry dogs running loose in outside fenced areas; (3) In areas that are not used for FOOD preparation and that are usually open for customers, such as dining and sales areas, SERVICE ANIMALS that are controlled by the disabled EMPLOYEE or PERSON, if a health or safety HAZARD will not result from the presence or activities of the SERVICE ANIMAL;
Critical - Please see inspection report for more details.
Please see inspection report for more details.
Please see inspection report for more details.
Critical - Conditions of Use. POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY; and (B) Applied so that: (1) A HAZARD to EMPLOYEES or other PERSONS is not constituted; and (2) Contamination including toxic residues due to drip, drain, fog, splash or spray on FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE- SERVICE and SINGLE-USE ARTICLES is prevented, and for a restricted-use pesticide, this is achieved by: (a) Removing the items; (b) Covering the items with impermeable covers; or (c) Taking other appropriate preventive actions, and (d) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application. (C) A RESTRICTED-USE PESTICIDE shall be applied only by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Fungicide and Rodenticide Act, or a PERSON under the direct supervision of a certified applicator.
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cookline fliptop reach in cooler. Corrected On Site. moved to the walk in cooler or ice bath.
Critical - Observed food being cooled by nonapproved method. deep wrapped containers.
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline fliptop reach in cooler. potentiallly hazardous food must not be held in this unit until proper temperature can be maintained.
No mop sink or curbed cleaning facility provided. This violation must be corrected by the time of the next routine inspection.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. rice warmer
Observed build-up of grease on nonfood-contact surface. hood & filters
Observed build-up of food debris, dust or dirt on nonfood-contact surface. under the microwave.
Critical - Covered waste receptacle not provided in women's bathroom. employee restroom. Corrected On Site. Repeat Violation.
Critical - Observed dead roaches on premises. one dead roach under kitchen table. Corrected On Site. cleaned. Pest control conducted on 04/06/11 and 04/10/11. Repeat Violation.
Observed ceiling in disrepair. next to restroom.
Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wipping cloths solution. Corrected On Site.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken, rolls in thhe walk in cooler. Repeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice at the prep area. Corrected On Site. explained and implemented Time Control procedure.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. fried chicken at the cookline. Corrected On Site. explained and implemented time control. Repeat Violation.
Critical - Observed raw animal food stored over ready-to-eat food. raw meat over sauces in the walk in cooler. Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area. sauces in the walk in cooler.
Critical - Personnel food not properly separated from other food.
Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink.
Observed dispensing equipment that allows contamination. cut bottle used as scoop.
Wet wiping cloth not stored in sanitizing solution between uses.
Observed build-up of grease on nonfood-contact surface. cookline equipment
Critical - Bathroom not enclosed with tight-fitting, self-closing doors. employee restroom. Repeat Violation.
Critical - Covered waste receptacle not provided in women's bathroom. employees restroom.
Critical - Observed dead roaches on premises. 3 dead roaches in drystorage area. pest control conducted on 12/12/10. Corrected On Site. cleaned.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. WIC.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork, shrimps inside fliptop cookline RIC. operator turn the unit colder.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice, sprouts at the cookline. Corrected On Site. filled and implemented time control procedure.
Critical - Observed food being cooled by nonapproved method. rice cooled in deep container, Corrected On Site.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. lower cabinet of the fliptop cookline RIC. operator turn the unit colder.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
Observed equipment in poor repair. rice container (big plastic bucket) with a broken lid.
Observed gaskets/seals on cold holding unit in poor repair. fliptop cookline RIC.
Observed dispensing equipment that allows contamination. no-handle cup inside rice container.
Observed soiled dry wiping cloth in use.
Critical - Observed soil residue in storage containers. Drystorage
Observed build-up of grease on nonfood-contact surface. hood & filters.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen tables lower shelves
Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
Critical - Bathroom not enclosed with tight-fitting, self-closing doors. employee restroom
Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic and oil in cookkline.
Critical - Violation: 03D-01-1Observed food being cooled by nonapproved method. food cooled in tightly closed containers. Corrected On Site.
Critical - Violation: 09-01-1Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. serving rice with plastic bowls.
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. using bowl in flour container.
Violation: 10-01-1In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour.
Critical - Violation: 12B-03-1Observed employee drinking from an open beverage container in a food preparation or other restricted area.
Violation: 14-51-1Observed nonfood-grade containers used for food storage. shopping bags in direct contact with food (dumpling, wonton ).
Violation: 15-32-1Observed walk-in cooler gasket torn/in disrepair.
Violation: 23-03-1Observed build-up of grease on nonfood-contact surface. hood.
Violation: 25-06-1Observed single-service articles stored without protection from contamination. aluminum pans.
Critical - Violation: 32-04-1Bathroom not enclosed with tight-fitting, self-closing doors.
Critical - Violation: 32-10-1Covered waste receptacle not provided in women's bathroom. employee's restroom
Violation: 33-11-1Missing drain plug at dumpster.
Violation: 33-16-1Observed open dumpster lid.
Critical - Violation: 41B-01-1Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
Critical - Violation: 52-01-1Identity of food or food product misrepresented. Publiciting "CRAB RANGOON" when using imitation crabmeat (brand OYSTER BAY). During the inspection conducted on 06/12/09 menus handwrited "KRAB RANGOON" were observed.
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. No originals certificates provided.
Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
Critical - Covered waste receptacle not provided in women's bathroom. employee's restroom
Critical - Identity of food or food product misrepresented. Publiciting "CRAB RANGOON" when using imitation crabmeat (brand OYSTER BAY).
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour.
Missing drain plug at dumpster.
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. No originals certificates provided.
Observed build-up of grease on nonfood-contact surface. hood.
Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
Critical - Observed food being cooled by nonapproved method. food cooled in tightly closed containers. Corrected On Site.
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. using bowl in flour container.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. serving rice with plastic bowls.
Observed nonfood-grade containers used for food storage. shopping bags in direct contact with food (dumpling, wonton ).
Observed open dumpster lid.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic and oil in cookkline.
Critical - Observed rodent activity as evidenced by rodent droppings found. aprox 30 dry rodent droppings in drystorage area and prep area, 5 in AC unit room.Pest control treatment conducted on 06/09/09.
Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
Observed single-service articles stored without protection from contamination. aluminum pans.
Observed walk-in cooler gasket torn/in disrepair.
Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. open windows without screen.
Critical - Covered waste receptacle not provided in women's bathroom. employee restroom.
Critical - No handwashing sign provided at a handsink used by food employees.
Observed build-up of grease on nonfood-contact surface. hood and filters.
Observed dumpster overflowing garbage.
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. rice.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. rice.
Critical - Observed interior of microwave soiled.
Observed open dumpster lid.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Rice in prep area. Corrected On Site.
Observed residue build-up on nonfood-contact surface. Kitchen lower shelves.
Observed single-service articles stored without protection from contamination. take out boxes not stored inverted. Corrected On Site.
Observed utensils stored in crevices between equipment.
Observed wall soiled with accumulated food debris. prep area.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Working containers of food removed from original container not identified by common name.
Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken , rice, egg roll in wic
Critical - Violation: 08A-29-1Observed uncovered food in holding unit/dry storage area. chicken , rice, egg roll, sauces in wic
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. rice in kitchen
Violation: 13-03-1Observed employee with no hair restraint.
Critical - Violation: 22-15-1Reach-in cooler not cleaned prior to accumulation of soil residue. at rear of house
Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees. in kitchen
Critical - Violation: 35B-03-1Outer openings not protected with self-closing doors.rear door
Violation: 42-03-1Wet mop not hung to dry.
Critical - Hand wash sink lacking proper hand drying provisions.
Critical - Hand wash sink lacking proper hand drying provisions.in kitchen
Critical - Handwash sink not accessible for employee use at all times.
Critical - No handwashing sign provided at a handsink used by food employees. in kitchen
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 11/24/08 This violation must be corrected by : 11/24/08.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. in ki next to wic
Observed build-up of grease on nonfood-contact surface. hood filter
Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. knife in kitchen
Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
Observed employee with no hair restraint.
Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
Critical - Observed food stored on floor.chicken in kitchen
Critical - Observed handwash sink used for purposes other than handwashing. storing chemical
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. rice in kitchen
Observed personal care item stored with food. keys
Observed single-service items stored on floor.in kitchen
Critical - Observed uncovered food in holding unit/dry storage area. chicken , rice, egg roll, sauces in wic
Critical - Observed uncovered food in holding unit/dry storage area. rice in kitchen next to hot water heater
Critical - Outer openings not protected with self-closing doors.rear door
Critical - Reach-in cooler not cleaned prior to accumulation of soil residue. at rear of house
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken , rice, egg roll in wic
Wet mop not hung to dry.
Wet wiping cloth not stored in sanitizing solution between uses.