Silver Pond Chinese Restaurant Improves its Sanitary Rating
4285 FL-7
Lauderdale Lakes, FL 33319
;
4285 FL-7
Lauderdale Lakes, FL 33319
No Violations Were Observed
Basic - - From inspection on 2016-08-19: Basic - Equipment in poor repair, true refrigerator, walk in cooler, reach in cooler by the handwashing sink, **Warning** - From follow-up inspection on 2016-08-22: Walk in cooler ambient temperature 46°. Operator contacted technician to repair walk in. Operator will not store any TCS foods in walk in until the unit can maintain 41° or below. **Time Extended** - From follow-up inspection on 2016-09-28: **Time Extended**
Basic - - From inspection on 2016-08-19: Basic - No handwashing sign provided at a hand sink used by food employees. **Warning** - From follow-up inspection on 2016-08-22: **Time Extended** - From follow-up inspection on 2016-09-28: **Time Extended**
High Priority - - From inspection on 2016-08-19: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning** - From follow-up inspection on 2016-08-22: Walk in cooler scallops 46°, chicken 48° held under 4 hours moved to walk in freezer. **Time Extended** **Corrective Action Taken** - From follow-up inspection on 2016-09-28: **Time Extended**
Basic - - From inspection on 2016-08-19: Basic - Equipment in poor repair, true refrigerator, walk in cooler, reach in cooler by the handwashing sink, **Warning** - From follow-up inspection on 2016-08-22: Walk in cooler ambient temperature 46°. Operator contacted technician to repair walk in. Operator will not store any TCS foods in walk in until the unit can maintain 41° or below. **Time Extended**
Basic - - From inspection on 2016-08-19: Basic - No handwashing sign provided at a hand sink used by food employees. **Warning** - From follow-up inspection on 2016-08-22: **Time Extended**
High Priority - - From inspection on 2016-08-19: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning** - From follow-up inspection on 2016-08-22: Walk in cooler scallops 46°, chicken 48° held under 4 hours moved to walk in freezer. **Time Extended** **Corrective Action Taken**
Basic - Equipment in poor repair, true refrigerator, walk in cooler, reach in cooler by the handwashing sink, **Warning**
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
Basic - Floor area(s) covered with standing water. **Warning**
Basic - Food stored on floor. **Warning**
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. **Warning**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
High Priority - Raw animal food stored over or with ready-to-eat food in walk-in freezer - not all products commercially packaged. **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
Basic - - From inspection on 2016-06-15: Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In the kitchen **Warning** - From follow-up inspection on 2016-06-16: Time extension given **Time Extended**
Basic - - From inspection on 2016-06-15: Basic - Ceiling/ceiling tile shows damage or is in disrepair due to water marks/leaks. **Warning** - From follow-up inspection on 2016-06-16: Time extension given. **Time Extended**
Basic - - From inspection on 2016-06-15: Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning** - From follow-up inspection on 2016-06-16: Time extension given. **Time Extended**
Basic - - From inspection on 2016-06-15: Basic - Food not stored at least 6 inches off of the floor. Observed meats and poultry on the bottom shelf on the walk-in freezer that's is not 6 inches off the floor. **Warning** - From follow-up inspection on 2016-06-16: Time extension given. **Time Extended**
Basic - Case/container/bag of food stored on floor in kitchen. Observed a container of mushrooms stored on the kitchen floor. **Corrected On-Site** **Warning**
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In the kitchen **Warning**
Basic - Ceiling/ceiling tile shows damage or is in disrepair due to water marks/leaks. **Warning**
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed mold like substances on the AC vents at the wait/servers station by the tanks with the lobster and crabs. **Warning**
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
Basic - Food not stored at least 6 inches off of the floor. Observed meats and poultry on the bottom shelf on the walk-in freezer that's is not 6 inches off the floor. **Warning**
Basic - Food stored in a prohibited area. Observed a container of mushrooms stored on the floor under the hands wash sink with water leaking into the container. Item moved **Corrected On-Site** **Warning**
Basic - Food stored in dry storage area not covered. Observed cut and prepared oranges stored uncovered at the wait station observed ducks and chickens hanging from metal hinges uncovered in the kitchen exposed to flies. **Corrected On-Site** **Repeat Violation** **Warning**
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. In the sugar. **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water @ 82°F. **Corrected On-Site** **Warning**
Basic - Interior of microwave soiled with encrusted food debris. **Warning**
Basic - No copy of latest inspection report available. **Warning**
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed frozen chicken breast thawing at room temperature in the kitchen. **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (51°F); soup (52°F); raw pork ribs (54°F); raw pork chops (53°F); cooked chicken (51°F); cooked rice noodles (50°F) stored in the walk-in cooler. **Warning**
High Priority - Dented/rusted cans present. See stop sale. Observed 1 can of young corn spears and 3 cans of straw mushrooms dented. **Warning**
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. The cooks **Warning**
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed a cooked button his soiled chef coat with glove hand than proceeds to prep food. **Corrected On-Site** **Warning**
High Priority - Employee washed hands with cold water. The manager washed his hands with cold water. **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. **Repeat Violation** **Warning**
High Priority - Raw animal food stored over cooked food. Observed raw chicken stored over cooked rice in the walk-in cooler. Items rearranged. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Observed raw raw shrimp stored over tofu in the walk-in cooler. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed raw chicken 45°F in the reach-in cooler. **Warning**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. The chef is going from different task (food prep to cleaning) with the same gloves. **Corrected On-Site** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (51°F); soup (52°F); raw pork ribs (54°F); raw pork chops (53°F); cooked chicken (51°F); cooked rice noodles (50°F) stored in the walk-in cooler. **Warning**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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. Observed no date marking on the ready to eat tcs foods stored in all the coolers. **Repeat Violation** **Warning**
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**
Intermediate - Walk-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. Observed the walk-in cooler at 51°F and condensation on the walls and shelves. All the food in the walk-in cooler are at 47°F and above. **Warning**
No Violations Were Observed
Basic - Bowl or other container with no handle used to dispense food. In the cornstarch **Repeat Violation**
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Food stored in holding unit not covered. Observed tofu stored in the reach-in-cooler not covered
Basic - Food stored in kitchen area not covered. Observed partially cooked duck hanging in the kitchen not covered exposed to flies. **Repeat Violation** **Admin Complaint**
Basic - In-use tongs stored on equipment door handle between uses. On the oven door handle
Basic - Raw animal food stored above unwashed produce. Observed raw beef, raw pork and raw shelled eggs stored over unwashed green bell peppers
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. **Repeat Violation** **Admin Complaint**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic in oil 61°, cooked cabbage 81°, cooked spinach 79°. Cracked shelled eggs 44°, partially cooked duck 77° hung to dry sitting at room temperature in the kitchen. Cooked seafood and vegetable mix 47° in the walk-in-cooler, operator iced down **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Raw animal food stored over cooked food. Observed raw scallops stored over cooked seafood and vegetable mix in the walk-in-cooler **Repeat Violation** **Admin Complaint**
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Observed raw shrimp stored over tofu in the walk-in-cooler **Repeat Violation** **Admin Complaint**
High Priority - Raw animal food stored over ready-to-eat food. Observed raw beef and rW conch stored over tofu in the reach-in-cooler **Corrected On-Site** **Repeat Violation** **Admin Complaint**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer _ all products not commercially packaged. Observed raw chicken on a try stored over raw beef and raw fish in the walk-in-freezer
High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp 47°, raw scallops 47°, raw chicken 47° in the walk-in-cooler
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Cutting board(s) stained/soiled.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed cooked seafood and vegetable mix in the walk-in-cooler, and cooked beef and Tofu in the reach-in-cooler not date marked **Repeat Violation** **Admin Complaint**
Basic - Food stored in kitchen area not covered. Observed partially cooked ducks hanging in the kitchen uncovered exposed to flies in the kitchen. **Warning**On 5/18/15 at time of callback inspection observed violation not compliedOn 9/24/15 at time of callback inspection observed partially cooked duck hanging in the kitchen in covered exposed to flies.
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Observed flies throughout the kitchen and ware washing areas. **Warning**On 5/18/15 at time of callback inspection observed violation not compliedOn 9/24/15 at time of callback inspection observed flies in the kitchen
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed mustard Reena, bean sprouts, cooked mushrooms, baby corn, cut cabbage, chicken broth, cornstarch in water and garlic in oil all left at room temperature on the cook's line. All were put into coolers. **Corrective Action Taken** **Repeat Violation** **Warning**On 5/18/15 at time of callback inspection observed violation not compliedOn 9/24/15 at time of callback inspection observed fresh garlic in oil 61°, cooked cabbage 81°, butter 81°, cooked spinach 79°, cracked shelled eggs 44°, duck 77° hung to dry. All items the kitchen sitting at room temperature
High Priority - Raw animal food stored over cooked food. Raw chicken over cooked chicken in a reach-in cooler. Raw chicken, was put on the bottom in the cooler **Corrected On-Site** **Warning**On 5/18/15 at time of callback inspection observed violation not compliedOn 9/24/15 at time of callback inspection observed violation not complied. Raw scallops stored over cooked seafood and vegetable mix
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw pork, raw conch, raw chicken over prepped produce and raw shrimp over tofu in the walk-in cooler. **Corrected On-Site** **Repeat Violation** **Warning**On 5/18/15 at time of callback inspection observed violation not compliedOn 9/24/15 at time of callback inspection observed raw shrimp stored over tofu in the walk-in-cooler
High Priority - Raw animal food stored over ready-to-eat food. Raw srimp above rehydrated mushrooms in a reach-in cooler in the kitchen. **Repeat Violation** **Warning**On 5/18/15 at time of callback inspection observed violation not compliedOn 9/24/15 at time of callback inspection observed raw beef, and raw conch stored over tofu in the reach-in-cooler
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed multiple kinds of cooked food not date marked in the walk-in cooler. Did not observe date marking in use anywhere in the establishment. **Repeat Violation** **Warning**On 5/18/15 at time of callback inspection observed violation not compliedOn 9/24/15 at time of callback inspection observed cooked seafood and vegetables mix in the walk-in-cooler, cooked beef and tofu in the reach-in-cooler not day marked
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By slicer.
High Priority - Raw animal food not properly separated from ready-to-eat food. Raw Chicken stored next to and in contact with ready to eat vegetables. **Corrected On-Site**
High Priority - Raw animal food stored over or with ready-to-eat food in walk-in freezer _ not all products commercially packaged. Raw Beef stored above Raw Seafood. **Corrected On-Site**
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On cook line.
Intermediate - Accumulation of black/green mold-like substance inside the lobster tank.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Diced ham from 7/29/15 not date marked. **Corrected On-Site** **Repeat Violation**
Basic - Bamboo whisk used for food prep. **Warning** On 3/11/15 observed violation not compliedOn 5/28/15 at time of callback inspection observed violation not complied.
Basic - Bathroom facility not clean. Fowl odor observed in dishwasher area and dry storage. **Warning** On 3/11/15 observed violation not compliedOn 5/28/15 at time of callback inspection observed violation not complied.
Basic - Buildup of food debris/soil residue on equipment door handles. Also the back door screen knob. **Warning** on 3/11/15 observed violation not compliedOn 5/28/15 at time of callback inspection observed violation not complied.
Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Soy sauce buckets. **Warning** On 3/11/15 observed violation not compliedOn 5/28/15 at time of callback inspection observed violation not complied.
High Priority - Raw animal food stored over ready-to-eat food. Ground meat over mayo in reach in cooler. **Warning** on 3/11/15 observed violation not compliedOn 5/28/15 at time of callback inspection observed violation not complied.
High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Peaking duck hanging @ 75°f. **Warning** observed peaking duck hanging @ 79°. Violation not coliedOn 5/28/15 at time of callback inspection observed violation not complied.
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning** on 3/11/15 observed violation not compliedOn 5/28/15 at time of callback inspection observed violation not complied.
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 chicken wings and nuggets in reach in cooler. All items in house in that were deemed ready to eat had no date marks. **Warning** on 3/11/15 observed violation not compliedOn 5/28/15 at time of callback inspection observed violation not complied.
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple water stained ceiling tiles in the kitchen and ware washing areas. **Warning**On 5/18/15 at time of callback inspection observed violation not complied
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed meat cleavers are stored in a soiled container in the kitchen. **Warning**On 5/18/15 at time of callback inspection observed violation not complied
Basic - Food stored in kitchen area not covered. Observed partially cooked ducks hanging in the kitchen uncovered exposed to flies in the kitchen. **Warning**On 5/18/15 at time of callback inspection observed violation not complied
Basic - Walk-in cooler/walk-in freezer floor soiled. The floors in both the walk-in cooler and walk-in freezer are soiled with food and dirt. **Warning**On 5/18/15 at time of callback inspection observed violation not complied
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Observed flies throughout the kitchen and ware washing areas. **Warning**On 5/18/15 at time of callback inspection observed violation not complied
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed mustard Reena, bean sprouts, cooked mushrooms, baby corn, cut cabbage, chicken broth, cornstarch in water and garlic in oil all left at room temperature on the cook's line. All were put into coolers. **Corrective Action Taken** **Repeat Violation** **Warning**On 5/18/15 at time of callback inspection observed violation not complied
High Priority - Raw animal food stored over cooked food. Raw chicken over cooked chicken in a reach-in cooler. Raw chicken, was put on the bottom in the cooler **Corrected On-Site** **Warning**On 5/18/15 at time of callback inspection observed violation not complied
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw pork, raw conch, raw chicken over prepped produce and raw shrimp over tofu in the walk-in cooler. **Corrected On-Site** **Repeat Violation** **Warning**On 5/18/15 at time of callback inspection observed violation not complied
High Priority - Raw animal food stored over ready-to-eat food. Raw srimp above rehydrated mushrooms in a reach-in cooler in the kitchen. **Repeat Violation** **Warning**On 5/18/15 at time of callback inspection observed violation not complied
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observe red a cook handle up raw beef with a cloves hand then handle cooked chicken with the same hand without washing hands and changing gloves. Mgr made him wash hands and change gloves. Mgr also discarded the chicken. **Warning**On 5/18/15 at time of callback inspection observed violation not complied
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. Battered cooked chicken in bags in a chest freezer in the kitchen. **Warning**On 5/18/15 at time of callback inspection observed violation not complied
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed multiple kinds of cooked food not date marked in the walk-in cooler. Did not observe date marking in use anywhere in the establishment. **Repeat Violation** **Warning**On 5/18/15 at time of callback inspection observed violation not complied
Basic - Bowl or other container with no handle used to dispense food. Observed that a steel bowl is being used for scooping bread crumbs. Bowl was removed **Corrected On-Site** **Warning**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving on the cook's line under prep tables are soiled. **Repeat Violation** **Warning**
Basic - Build-up of soil/debris on the floor under shelving in the dry storeroom. **Repeat Violation** **Warning**
Basic - Buildup of food debris/soil residue on equipment door handles. Reach-in cooler handles in the kitchen. **Repeat Violation** **Warning**
Basic - Case/container/bag of food stored on floor in dry storage area. Gallon bottles of vinegar and tomato shade. **Warning**
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple water stained ceiling tiles in the kitchen and ware washing areas. **Warning**
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed meat cleavers are stored in a soiled container in the kitchen. **Warning**
Basic - Covered waste receptacle not provided in women's bathroom. **Corrected On-Site** **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. 2 cook's in the kitchen. They both put on hats. **Corrected On-Site** **Warning**
Basic - Floor soiled/has accumulation of debris where the cornstarch, sugar and rice barrels are stored. **Repeat Violation** **Warning**
Basic - Food stored in kitchen area not covered. Observed partially cooked ducks hanging in the kitchen uncovered exposed to flies in the kitchen. **Warning**
Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water temperature was 115°. **Repeat Violation** **Warning**
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps in the ware washing room. **Repeat Violation** **Warning**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in the raw meat and seafood lowboy reach-in cooler. **Warning**
Basic - Observed 3 Bamboo whisks are used for food preparation in the kitchen. **Repeat Violation** **Warning**
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed 4 cases of raw duck being thawed at room temperature. Ducks were put under running cold water. **Corrected On-Site** **Warning**
Basic - Stored food not covered in walk-in freezer. Raw chicken **Warning**
Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
Basic - Walk-in cooler/walk-in freezer floor soiled. The floors in both the walk-in cooler and walk-in freezer are soiled with food and dirt. **Warning**
Basic - Wood food-contact surface not properly sealed. Observed the establishment using sections of trees as cutting boards. **Warning**
Basic - Working containers of food removed from original container not identified by common name. Cornstarch and sugar containers . **Warning**
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Observed a kitchen employee do this. Informed him of the need for washing hands, which he then did. **Corrected On-Site** **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. Observed a Cook handle cooked duck bare handed when putting the duck in a cooler. Cook washed hand and put on gloves. **Corrected On-Site** **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Observed flies throughout the kitchen and ware washing areas. **Warning**
High Priority - Pesticide-emitting strip present in food prep area. Observed sticky fly strips hanging in the kitchen with many flies stuck on them directly over uncovered food. Fly strips were removed. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed mustard Reena, bean sprouts, cooked mushrooms, baby corn, cut cabbage, chicken broth, cornstarch in water and garlic in oil all left at room temperature on the cook's line. All were put into coolers. **Corrective Action Taken** **Repeat Violation** **Warning**
High Priority - Raw animal food stored over cooked food. Raw chicken over cooked chicken in a reach-in cooler. Raw chicken, was put on the bottom in the cooler **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw pork, raw conch, raw chicken over prepped produce and raw shrimp over tofu in the walk-in cooler. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Raw animal food stored over ready-to-eat food. Raw srimp above rehydrated mushrooms in a reach-in cooler in the kitchen. **Repeat Violation** **Warning**
High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Observed raw meat stored above eggrolls in a upright reach-in freezer in the kitchen. Egg rolls were put on the top shelf. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observe red a cook handle up raw beef with a cloves hand then handle cooked chicken with the same hand without washing hands and changing gloves. Mgr made him wash hands and change gloves. Mgr also discarded the chicken. **Warning**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by the rice warmer in the kitchen. Manager put paper towels by the sink. **Corrected On-Site** **Warning**
Intermediate - Nonfood-grade basting brush used in food. Observed that a standard 3" paint brush is being used for basting. **Warning**
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. Battered cooked chicken in bags in a chest freezer in the kitchen. **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. Observed multiple kinds of cooked food not date marked in the walk-in cooler. Did not observe date marking in use anywhere in the establishment. **Repeat Violation** **Warning**
Basic - Bamboo whisk used for food prep. **Warning** On 3/11/15 observed violation not complied
Basic - Bathroom facility not clean. Fowl odor observed in dishwasher area and dry storage. **Warning** On 3/11/15 observed violation not complied
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Build up of debris and dust on the ceiling and underneath all equipment and storage. **Warning** on 3/11/15 observed violation not complied
Basic - Buildup of food debris/soil residue on equipment door handles. Also the back door screen knob. **Warning** on 3/11/15 observed violation not complied
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. **Warning** observed violation not complied
Basic - Food stored on floor. Rice bags. **Warning** on 3/11/15 observed violation not complied
Basic - Gaskets with slimy/mold-like build-up. Gaskets on reach ins and walk ins are in need of deep cleaning. **Warning**on 3/11/15 observed violation not complied
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Found in 89°f water. **Warning** on 3/11/15 observed violation not complied
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Above dish machine. **Warning**on 3/11/15 observed violation not complied
Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Soy sauce buckets. **Warning** On 3/11/15 observed violation not complied
Basic - Soil residue build-up on nonfood-contact surface. All shelves are in need of deep cleaning as well as the spray hose at the dish machine. **Warning** on 3/11/15 observed violation not complied
Basic - Wood food-contact surface not properly sealed. Shelves used at the dishwashing station. **Warning** on 3/11/15 observed violation not complied.
High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Found at 45°f. **Warning** on 3/11/15 observed violation not complied
High Priority - Raw animal food stored over ready-to-eat food. Ground meat over mayo in reach in cooler. **Warning** on 3/11/15 observed violation not complied
High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Peaking duck hanging @ 75°f. **Warning** observed peaking duck hanging @ 79°. Violation not colied
Intermediate - Accumulation of food debris/grease on food-contact surface on dish racks and inside of the seafood aquariums. **Warning** on 3/11/15 observed violation not complied
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Temperatures and calabration. **Warning** on 3/11/15 observed violation not complied
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. **Warning** on 3/11/15 observed violation not complied. Kit Wong food manager certification expired on 12/21/14
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/hr/food-lodging/managercertification.html. **Warning** on 3/11/15 observed violation not complied
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning** on 3/11/15 observed violation not complied
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 chicken wings and nuggets in reach in cooler. All items in house in that were deemed ready to eat had no date marks. **Warning** on 3/11/15 observed violation not complied
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** on 3/11/15 observed violation not complied
Basic - Bamboo whisk used for food prep. **Warning**
Basic - Bathroom facility not clean. Fowl odor observed in dishwasher area and dry storage. **Warning**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Build up of debris and dust on the ceiling and underneath all equipment and storage. **Warning**
Basic - Buildup of food debris/soil residue on equipment door handles. Also the back door screen knob. **Warning**
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. **Warning**
Basic - Food stored on floor. Rice bags. **Warning**
Basic - Gaskets with slimy/mold-like build-up. Gaskets on reach ins and walk ins are in need of deep cleaning. **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Found in 89°f water. **Warning**
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Above dish machine. **Warning**
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken. **Corrected On-Site** **Warning**
Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Soy sauce buckets. **Warning**
Basic - Soil residue build-up on nonfood-contact surface. All shelves are in need of deep cleaning as well as the spray hose at the dish machine. **Warning**
Basic - Wood food-contact surface not properly sealed. Shelves used at the dishwashing station. **Warning**
High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Located on on the prep table @ 45°f. placed on ice. **Corrected On-Site** **Warning**
High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. **Warning**
High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Found at 45°f. **Warning**
High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw chicken next to egg rolls in reach in. **Warning**
High Priority - Live frog received from unapproved source. See stop sale. Invoice not in English. **Warning**
High Priority - Raw animal food stored over ready-to-eat food. Ground meat over mayo in reach in cooler. **Warning**
High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Peaking duck hanging @ 75°f. **Warning**
Intermediate - Accumulation of food debris/grease on food-contact surface on dish racks and inside of the seafood aquariums. **Warning**
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Temperatures and calabration. **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. **Warning**
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/hr/food-lodging/managercertification.html. **Warning**
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **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. Cooked chicken wings and nuggets in reach in cooler. All items in house in that were deemed ready to eat had no date marks. **Warning**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Basic - Bamboo whisk used for food prep. **Warning**
Basic - Bathroom facility not clean. Fowl odor observed in dishwasher area and dry storage. **Warning**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Build up of debris and dust on the ceiling and underneath all equipment and storage. **Warning**
Basic - Buildup of food debris/soil residue on equipment door handles. Also the back door screen knob. **Warning**
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. **Warning**
Basic - Food stored on floor. Rice bags. **Warning**
Basic - Gaskets with slimy/mold-like build-up. Gaskets on reach ins and walk ins are in need of deep cleaning. **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Found in 89°f water. **Warning**
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Above dish machine. **Warning**
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken. **Corrected On-Site** **Warning**
Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Soy sauce buckets. **Warning**
Basic - Soil residue build-up on nonfood-contact surface. All shelves are in need of deep cleaning as well as the spray hose at the dish machine. **Warning**
Basic - Wood food-contact surface not properly sealed. Shelves used at the dishwashing station. **Warning**
High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Located on on the prep table @ 45°f. placed on ice. **Corrected On-Site** **Warning**
High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. **Warning**
High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Found at 45°f. **Warning**
High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw chicken next to egg rolls in reach in. **Warning**
High Priority - Live frog received from unapproved source. See stop sale. Invoice not in English. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Items stored in walk in cooler : Shrimp 46° f, cut and washed cabbage 45°f, bean sprouts 46°f, ground beef 48°f, raw chicken 45°f. Cabbage on prep table ready to eat at 71°f, bean sprouts 72°f. **Warning**
High Priority - Raw animal food stored over ready-to-eat food. Ground meat over mayo in reach in cooler. **Warning**
High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Peaking duck hanging @ 75°f. **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Roasted chicken in reach in cooler 53° f, cooked 3 day ago next to raw chicken. **Warning**
Intermediate - Accumulation of food debris/grease on food-contact surface on dish racks and inside of the seafood aquariums. **Warning**
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Temperatures and calabration. **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. **Warning**
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/hr/food-lodging/managercertification.html. **Warning**
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **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. Cooked chicken wings and nuggets in reach in cooler. All items in house in that were deemed ready to eat had no date marks. **Warning**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Intermediate - Walk-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. **Warning**
Basic - Bowl or other container with no handle used to dispense food. Observed take-out containers used for sugar and MSG.
Basic - Case/container/bag of food stored on floor in kitchen. Raw duck thawing at room temp on the floor of the dish washing room. **Corrected On-Site**
Basic - Cloth used as a food-contact surface. Observed cloth used to cover raw duck and prepped vegetables in the walk-in cooler. Observed cloth under cooked duck in a pan in a reach-in cooler. **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation. Kitchen employees. **Corrected On-Site**
Basic - Food stored on floor. Fresh ginger in the dry store room.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water next to a rice warmer with a temperature of 87°. Dumped water. **Corrected On-Site**
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. In the dish washing room.
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Observed drain pipes that pass through a garage door at the rear of the kitchen with a large enough opening that could allow vermin to enter.
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed duck on the floor in the dish washing room being thawed at room temperature. Placed in the walk-in cooler. **Corrected On-Site**
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed raw chicken, raw duck, raw fish and raw ribs all being thawed in standing water. **Corrected On-Site**
Basic - Raw animal food stored above unwashed produce. Observed raw shrimp and raw squid stored above unwashed produce in the walk-in cooler. **Corrected On-Site**
High Priority - Displayed food not properly protected from contamination. Presenting uncovered fried noodles on tables in the dining room.
High Priority - Raw animal food stored over cooked food. Raw chicken over cooked chicken in a reach in cooler in the kitchen. **Corrected On-Site**
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen. **Corrected On-Site**
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. cooked cut-up pork in a freezer.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked pork removed from freezing and placed in walk-in cooler.
Basic - Accumulation of debris on exterior of warewashing machine.
Basic - Accumulation of lime scale on the inside of the dishmachine.
Basic - Case/container/bag of food stored on floor in kitchen. Chicken and beef. **Corrected On-Site**
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Cutting board
Basic - Food debris accumulated on kitchen floor.
Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Found in walk in freezer.
Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
Basic - Wall soiled with accumulated black debris in dishwashing area.
Basic - Wall soiled with accumulated dust. Throughout kitchen
Basic - Wall soiled with accumulated grease throughout kitchen.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
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. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 46° beef 46° pork 46° fish 46° shrimp 46° pasta 46° in walk in cooler. Corrective action taken.
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.
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 used for purposes other than handwashing. Used to wash rice. **Corrected On-Site**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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 in walk in cooler
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pork in walk in cooler
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork, poultry and beef in walk in cooler.
High Priority - Dented/rusted cans present. See stop sale.
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chicken 50° f, veggie roll 50° f, duck 52° f.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ribs, chicken, duck,
Basic - Working containers of food removed from original container not identified by common name. Corn starch, sugar, rice.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken, duck, veggie roll.
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Beef over pasta, fish over produce.
Basic - Stored food not covered in reach-in cooler. Variety of products.
Basic - Case/container/bag of food stored on floor in kitchen. Pot of soup.
Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Sugar and cornstarch.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
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.
Basic - Bowl or other container with no handle used to dispense food. Throughout, also in coolers.
Basic - Reach-in cooler shelves with rust that has pitted the surface.
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Basic - Build-up of grease/dust/debris on hood filters.
Basic - Equipment and utensils not properly air-dried - wet nesting.
Basic - Single-service articles not stored inverted or protected from contamination. To go food containers.
Intermediate - Employee used handwash sink as a dump sink. Ice in sink.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Throughout.
Basic - Open dumpster lid.
Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
Basic - Hood soiled with accumulated grease.
Basic - Wet mop not stored in a manner to allow the mop to dry.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef in walk in cooler
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
Critical - Observed raw animal food stored over cooked food. **Corrected On-Site**
Critical - Observed food stored on floor.
Critical - Observed uncovered food in holding unit/dry storage area.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed soiled reach-in cooler shelves. Walk in cooler
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed bathroom facility not clean.
Critical - Hand wash sink lacking proper hand drying provisions.
Critical - Handwashing cleanser lacking at handwashing lavatory.
Observed food debris accumulated on kitchen floor.
Observed hole in wall.
Observed attached equipment soiled with accumulated dust.
Observed unnecessary items on the premise.
Observed insect control device installed over food preparation area.---flypaper over prep area. Corrected On Site.
Critical - Observed handwash sink used for purposes other than handwashing.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.---garlic in oil. Corrected On Site.
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.---ducks, chicken, ribs, garlic in oil.
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.---raw beef and raw chicken. 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.---FSW with cooked broccoli
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.---several open drinks. Corrected On Site.
Observed employees with no hair restraint.---cooks. Corrected On Site.
Critical - Observed handwash sink used for purposes other than handwashing.---washing mushrooms. Corrected On Site.
Critical - Covered waste receptacle not provided in women's bathroom.
Critical - Hand wash sink lacking proper hand drying provisions.
Critical - Observed live flies in kitchen.
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 in walk-in cooler
Critical - Violation: 08A-22-1Observed improper horizontal separation of raw animal foods and ready-to-eat foods, raw chicken stored over ready to eat in reach-in cooler .
Critical - Violation: 08A-28-1Observed food stored on floor, carrot and\crab in walk-in cooler.
Critical - Violation: 08A-29-1Observed uncovered food in holding unit/dry storage area, chicken,chopped vegetables.
Critical - Violation: 08B-04-1Observed cloth used as a food-contact surface, for cashew, noodles.
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, noodles.
Violation: 10-07-1Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
Critical - Violation: 12A-16-1Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
Violation: 13-03-1Observed employee with no hair restraint. Corrected On Site.
Violation: 14-31-1Equipment or utensils not designed or constructed in a durable manner, plates.
Violation: 14-41-1Food-contact surface not smooth and easily cleanable, wood cutting board.
Violation: 21-12-1Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Violation: 22-17-1Observed soiled reach-in cooler gaskets.
Critical - Violation: 22-26-1Observed buildup of soiled material on racks in the reach-in cooler.
Critical - Violation: 22-28-1Observed interior of reach-in cooler soiled with accumulation of food residue.
Violation: 23-04-1Observed build-up of mold-like substance on surface of nonfood-contact surface, walls of walk-in cooler, and external surface of coolers.
Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface, walk-in cooler floor.
Critical - Violation: 32-16-1Hand wash sink lacking proper hand drying provisions. Corrected On Site.
Violation: 36-13-1Observed grease accumulated under cooking equipment, under cooking station.
Violation: 37-05-1Observed wall soiled with accumulated food debris.
Violation: 37-10-1Observed attached equipment soiled with accumulated grease, hood filters.
Violation: 37-18-1Observed dusty ceiling tiles and/or air conditioning vent covers.
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 in walk-in cooler
Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, walk-in cooler, and true reach-in cooler. This violation must be corrected by : 3-31-11.
Critical - Violation: 08A-22-1Observed improper horizontal separation of raw animal foods and ready-to-eat foods, raw chicken stored over ready to eat in reach-in cooler .
Critical - Violation: 08A-28-1Observed food stored on floor, carrot and\crab in walk-in cooler.
Critical - Violation: 08A-29-1Observed uncovered food in holding unit/dry storage area, chicken,chopped vegetables.
Critical - Violation: 08B-04-1Observed cloth used as a food-contact surface, for cashew, noodles.
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, noodles.
Violation: 10-07-1Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
Critical - Violation: 12A-16-1Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
Violation: 13-03-1Observed employee with no hair restraint. Corrected On Site.
Violation: 14-31-1Equipment or utensils not designed or constructed in a durable manner, plates.
Violation: 14-41-1Food-contact surface not smooth and easily cleanable, wood cutting board.
Violation: 21-12-1Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Violation: 22-17-1Observed soiled reach-in cooler gaskets.
Critical - Violation: 22-26-1Observed buildup of soiled material on racks in the reach-in cooler.
Critical - Violation: 22-28-1Observed interior of reach-in cooler soiled with accumulation of food residue.
Violation: 23-04-1Observed build-up of mold-like substance on surface of nonfood-contact surface, walls of walk-in cooler, and external surface of coolers.
Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface, walk-in cooler floor.
Critical - Violation: 32-16-1Hand wash sink lacking proper hand drying provisions. Corrected On Site.
Violation: 36-13-1Observed grease accumulated under cooking equipment, under cooking station.
Violation: 37-05-1Observed wall soiled with accumulated food debris.
Violation: 37-10-1Observed attached equipment soiled with accumulated grease, hood filters.
Violation: 37-18-1Observed dusty ceiling tiles and/or air conditioning vent covers.
Critical - Observed dented/rusted cans, shitake mushrooms.
Critical - Stop Sale issued due to adulteration of food product, shitake mushroom.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, chicken in walk-in cooler
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, walk-in cooler, and true reach-in cooler. This violation must be corrected by : 3-31-11.
Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods, raw chicken stored over ready to eat in reach-in cooler .
Critical - Observed food stored on floor, carrot and\crab in walk-in cooler.
Critical - Observed uncovered food in holding unit/dry storage area, chicken,chopped vegetables.
Critical - Observed cloth used as a food-contact surface, for cashew, noodles.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, noodles.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
Observed employee with no hair restraint. Corrected On Site.
Equipment or utensils not designed or constructed in a durable manner, plates.
Food-contact surface not smooth and easily cleanable, wood cutting board.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed buildup of soiled material on racks in the reach-in cooler.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
Observed build-up of mold-like substance on surface of nonfood-contact surface, walls of walk-in cooler, and external surface of coolers.
Observed build-up of food debris, dust or dirt on nonfood-contact surface, walk-in cooler floor.
Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
Observed grease accumulated under cooking equipment, under cooking station.
Observed wall soiled with accumulated food debris.
Observed attached equipment soiled with accumulated grease, hood filters.
Observed dusty ceiling tiles and/or air conditioning vent covers.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, cooked meats in reachin coolers.
Critical - Observed torn packages/bags of food exposing the contents to contamination, flour.
Critical - Observed food stored on floor, box with oranges.
Critical - Observed presetting of unwrapped silverware.
Observed worn, torn and/or soiled floors/carpeting in dining room.
Observed wall soiled with accumulated food debris in kitchen.
Observed ceiling tiles water stained.
Ceiling tile missing, in dishwashing area.
Critical - Hand wash sink lacking proper hand drying provisions, by wait station.
Critical - Handwashing cleanser lacking at handwashing lavatory, by wait station.
Observed build-up of mold-like substance on surface of nonfood-contact surface, around walkins and interior of walkin cooler. Repeat Violation.
Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
Observed cutting board grooved/pitted and no longer cleanable, in kitchen.
Critical - Observed dented/rusted cans. Repeat Violation.
Observed dusty ceiling tiles and/or air conditioning vent covers, throughout.
Critical - Observed extension cord in use for non-temporary period, in kitchen. For reporting purposes only.
Observed food debris accumulated on kitchen floor, under icemachine, and in corners.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, True reachin cooler.
Critical - Observed live flies in kitchen.Repeat Violation.
Critical - Observed raw animal food stored over ready-to-eat food, raw beef over vegetable in walkin cooler.
Critical - Observed roach activity as evidenced by live roaches found 1 in ladies' restroom. Corrected On Site.
Critical - Observed torn packages/bags of food exposing the contents to contamination, cornstarch.
Critical - Observed uncovered food in holding unit/dry storage area, in walkin freezer.
Observed wall soiled with accumulated food debris, in kitchen. Repeat Violation.
Observed worn, torn and/or soiled floors/carpeting, in dining room.
Critical - Stop Sale issued due to adulteration of food product, dented cans. Repeat Violation.
Food-contact surface not smooth and easily cleanable, table in prep area next to 3 compartment sink.
Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
Observed ceiling tiles water stained.
Critical - Observed cloth used as a food-contact surface, with cooked ducks.
Observed cutting board grooved/pitted and no longer cleanable.
Critical - Observed dented/rusted cans.
Critical - Observed evidence of employee smoking in food preparation or other non-designated area, in prep area. Corrected On Site.
Critical - Observed food prepared in dining room area.
Critical - Observed raw animal food stored over ready-to-eat food, raw meats over rte vegetables in reachin freezer.
Critical - Observed uncovered food in holding unit/dry storage area, in walkin freezer.
Observed wall soiled with accumulated dust, in dishwashing area.
Observed wall soiled with accumulated food debris, in dishwashing area and cookline.
Critical - Stop Sale issued due to adulteration of food product, dented cans.
Wiping cloth chlorine sanitizing solution not at proper minimum strength-200ppm.
Critical - Violation: 02-07-1Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, in walkin and reachin coolers.
Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable.
Critical - Violation: 22-17-1Observed soiled reach-in cooler gaskets.
Critical - Violation: 22-20-1Observed buildup of slime in the interior of ice machine.
Critical - Violation: 22-27-1Observed food-contact surfaces encrusted with grease and/or soil deposits, reachin cooler track.
Violation: 23-04-1Observed build-up of mold-like substance on surface of nonfood-contact surface, around door of walkins.
Violation: 23-07-1Observed gaskets with slimy/mold-like build-up, walkins.
Violation: 37-14-1Observed ceiling tiles water stained.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, walkin and reachin coolers. This violation must be corrected by : 9/19/08.
Critical - No handwashing sign provided at a handsink used by food employees, in kitchen.
Observed build-up of mold-like substance on surface of nonfood-contact surface, around door of walkins.
Critical - Observed buildup of slime in the interior of ice machine.
Observed ceiling tiles water stained.
Observed cutting board grooved/pitted and no longer cleanable.
Observed food debris accumulated on kitchen floor.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, reachin cooler track.
Observed gaskets with slimy/mold-like build-up, walkins.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, in walkin and reachin coolers (all). This violation must be corrected by : 09/19/08.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, in walkin and reachin coolers.
Critical - Observed soiled reach-in cooler gaskets.
Observed wall soiled with accumulated food debris, in prep area.