Sze-Chuan Panda Improves its Sanitary Rating
8440 W Oakland Park Blvd
Sunrise, FL 33351
Health Inspection Reports
4/7/2016 | 0 Violations | Rating 5/5
No Violations Were Observed
4/6/2016 | 3 Violations | Rating 4.75/5
Basic - - From inspection on 2016-04-04: Basic - Ceiling light covers in the kitchen soiled with accumulated dust. **Warning** - From follow-up inspection on 2016-04-05: Observed the same. **Time Extended** - From follow-up inspection on 2016-04-06: Observed the same.**Time Extended**
Basic - - From inspection on 2016-04-04: Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. The high temp rinse gauge on the dishmachine does not work. **Warning** - From follow-up inspection on 2016-04-05: Observed the same. A new gauge has been ordered. **Time Extended** - From follow-up inspection on 2016-04-06: Observed the same. **Time Extended**
High Priority - - From inspection on 2016-04-04: High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning** - From follow-up inspection on 2016-04-05: Observed that the thermotape did not turn black at the callback inspection on 4/5/16. Upon arrival observed that the dishmachine was being used. **Admin Complaint** - From follow-up inspection on 2016-04-06: Observed that the thermotape did not turn black. **Admin Complaint**
4/5/2016 | 6 Violations | Rating 4.5/5
Basic - - From inspection on 2016-04-04: Basic - Cardboard used to line food-contact shelves in the walk-in cooler. **Warning** - From follow-up inspection on 2016-04-05: Observed the same. **Time Extended**
Basic - - From inspection on 2016-04-04: Basic - Ceiling light covers in the kitchen soiled with accumulated dust. **Warning** - From follow-up inspection on 2016-04-05: Observed the same. **Time Extended**
Basic - - From inspection on 2016-04-04: Basic - Employee with no hair restraint while engaging in food preparation. Upon arrival, observed 5 employees working with food not wearing any any hair restraints. They all put on hats after my arrival. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection on 2016-04-05: Upon arrival, observed a cook not wearing any hair restraint at the callback inspection . **Time Extended**
Basic - - From inspection on 2016-04-04: Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. The high temp rinse gauge on the dishmachine does not work. **Warning** - From follow-up inspection on 2016-04-05: Observed the same. A new gauge has been ordered. **Time Extended**
High Priority - - From inspection on 2016-04-04: High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef. The beef was relocated to a proper area. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection on 2016-04-05: Observed raw chicken stored above raw shrimp in the walk-in cooler at the callback inspection on 4/5/16. **Admin Complaint**
High Priority - - From inspection on 2016-04-04: High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning** - From follow-up inspection on 2016-04-05: Observed that the thermotape did not turn black at the callback inspection on 4/5/16. Upon arrival observed that the dishmachine was being used. **Admin Complaint**
4/4/2016 | 15 Violations | Rating 3.25/5
Basic - Cardboard used to line food-contact shelves in the walk-in cooler. **Warning**
Basic - Ceiling light covers in the kitchen soiled with accumulated dust. **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. Upon arrival, observed 5 employees working with food not wearing any any hair restraints. They all put on hats after my arrival. **Corrected On-Site** **Repeat Violation** **Warning**
Basic - Food stored on floor. Observed raw chicken carcasses that will be used for chicken stock in a box on the floor in the kitchen. This box was put on a shelf. **Corrected On-Site** **Warning**
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. The dripperwell above the ice cream freezer. **Warning**
Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. The high temp rinse gauge on the dishmachine does not work. **Warning**
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed 2 cases of raw pork ribs being thawed at room temperature on a shelf in the kitchen. They were put into the walk-in cooler. **Corrected On-Site** **Warning**
Basic - Working containers of food removed from original container not identified by common name. Observed a 5 gallon container of salt is not labeled in the kitchen. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed that prepped cabbage is left at room temperature on the cook's line . It was put into a reach-in cooler.observed pooled eggs and cornstarch in water eft at room temperature on a table on the cook's line. They were both put into a cooler. **Corrective Action Taken** **Repeat Violation** **Warning**
High Priority - Raw animal food stored over cooked food. Observed raw chicken is being stored above cooked chicken wings in a reach-in cooler. The raw chicken was moved to the bottom of the cooler. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef. The beef was relocated to a proper area. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
Intermediate - Employee filled water pitcher/cup at handwash sink. Observed a waitress fill water pitchers at the hand sink in the dining room. **Warning**
Intermediate - Handwash sink used for purposes other than handwashing. Observed waitresses washing soy sauce bottles in the dining room hand sink. Also observed wiping cloths being soaked in a kitchen hand sink. **Warning**
Intermediate - Spray bottle containing toxic substance not labeled on a shelf under a prep table in the kitchen. It was immediately labeled. **Corrected On-Site** **Warning**
9/16/2015 | 12 Violations | Rating 3/5
Basic - Employee personal items stored in or above a food preparation area. Observed an employee cell phone on a dry wiping cloth on a prep table next to an in use cutting board. This was put in the employees pocket. **Corrected On-Site**
Basic - Hole in or other damage to wall. Observed holes in the wall above a shelf above the meat slicer in the kitchen.
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloths under 3 cutting boards. They were all removed and replaced with plastic wrap. **Corrected On-Site**
Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Observed that a hoisin sauce can is being reused to store cornstarch. The cornstarch was put in a bowl and the can discarded. **Corrected On-Site**
High Priority - Dented/rusted cans present. See stop sale. Observed that a # 10 can of water chestnuts is dented on a seam.
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Observed 3 kitchen employees do this upon arrival. They then removed the gloves, properly washed hands and put on new sets of gloves.
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 3 kitchen employees cutting cooked pork or orange rinds for orange chicken bare handed. They then properly washed hands and put on gloves. The food was not put on stop sale because it it be cooked/reheated before serving. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch in water and scrambled eggs left out on the cook's line. They were both put in a working reach-in cooler. **Corrective Action Taken**
High Priority - Raw animal food stored over cooked food. Observed that raw chicken was being stored above cooked ribs and chicken in a reach-in cooler. The chicken was relocated to the bottom shelf. **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken stored above cooked ground pork. The cooked pork was moved above the chicken. **Corrected On-Site**
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 that bagged raw chicken and bagged raw scallops are being stored in the same container in the walk-in freezer. The chicken was relocated to a chicken box. **Corrected On-Site**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then being thawed and held at refrigeration temperature not properly date marked. Observed thawing cooked chicken in the walk-in cooler with no date mark. This was immediately date marked. **Corrected On-Site**
3/30/2015 | 13 Violations | Rating 3.5/5
Basic - Bowl or other container with no handle used to dispense food. Observed that plastic containers without handles are used for scooping rice. Containers were were removed and replaced by a scoop. **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation. 2 employees working with food in the kitchen. Both put on hats. **Corrected On-Site**
Basic - Food stored in a prohibited area. Observed raw chicken on a sheet pan on top of a garbage. Chicken was taken off the garbage can.
Basic - No handwashing sign provided at a hand sink used by food employees. Men's bathroom.
Basic - Raw animal food stored above unwashed produce. Raw beef over green beans in the walk-in cooler. Beef was moved to a lower shelf. **Corrected On-Site**
Basic - Stored food not covered in walk-in cooler. Prepped broccoli and cabbage. Both were covered. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. Container of MSG on the cook's line. WAS labeled by the owner **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch in water and scrambled eggs on the cook's line. Both were put in a reach in cooler.
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken stored above cooked noodles in the walk-in cooler. Chicken was placed on a bottom shelf. **Corrected On-Site**
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. Chicken over salmon. Chicken was moved. **Corrected On-Site**
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked wontons in the walk-in cooler. They were uncovered and divided into 2 containers to cool faster. **Corrected On-Site**
Intermediate - Slicer blade guard soiled with old food debris.
Intermediate - Spray bottle containing toxic substance not labeled near a rear door. **Corrected On-Site**
11/10/2014 | 0 Violations | Rating 5/5
No Violations Were Observed
9/8/2014 | 30 Violations | Rating 0.25/5
Basic - Bowl or other container with no handle used to dispense food. Observed that a bowl is being used to scoop soy sauce and a bowl used used to scoop cooked wontons in the walk- in cooler **Warning**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed a build-up of old food on the right side of the Bain Marie cooler on the cook's line. **Corrected On-Site** **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. Observed an employee drinking from an open container on the cook's line. **Corrected On-Site** **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. Observed 5 employees working with raw chicken without any hair restraints. **Warning**
Basic - Floors not maintained smooth and durable in the walk-in cooler. **Warning**
Basic - Food stored in a prohibited area. Observed raw uncovered chicken being stored on top of a garbage can. **Corrected On-Site** **Warning**
Basic - Food stored in holding unit not covered. Observed that the prepped cabbage, prepped green and red peppers, prepped mushrooms and cooked eggrolls are not covered in the walk-in cooler. **Corrected On-Site** **Warning**
Basic - Food stored on floor. Observed 8 open cases of raw chicken on the kitchen floor. **Corrected On-Site** **Warning**
Basic - In-use wet wiping cloth/towel used under 3 cutting boards on prep tables in the kitchen. **Warning**
Basic - No handwashing sign provided at a hand sink used by food employees at the west side of the kitchen. **Warning**
Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed employees placing raw chicken into thank-you bags to be stored in the walk-in freezer. **Warning**
High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut cabbage left out on the cook's line in the kitchen. Cabbage was placed into the walk-in cooler. **Corrected On-Site** **Warning**
High Priority - Employee washed hands with cold water. The same employee that washed hands with no soap. **Warning**
High Priority - Employee washed hands with no soap. **Corrected On-Site** **Warning**
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed a prep table was not cleaned and sanitized after raw chicken was prepped on the table. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed 8 assorted cases of raw chicken left out in the kitchen while being cut-up with a temperature of 54°-69° **Warning**
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed raw pooled eggs over uncovered chopped garlic in a reach-in cooler on the cook's line. **Corrected On-Site** **Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken stored over live lobsters in the walk-in cooler. **Corrected On-Site** **Warning**
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. Uncovered raw chicken over raw wontons and raw chicken over raw scallops. **Corrected On-Site** **Warning**
High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran the dish machine 5 times and the test strip still failed to turn black. **Warning**
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. **Warning**
Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
Intermediate - Encrusted, soiled material on slicer. Observed dried chicken remnants on the meat slicer. This meat slicer needs to be cleaned and sanitized before using. **Warning**
Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee rinse a wiping cloth used to wipe prep table used for cutting chicken in a kitchen hand sink. This sink needs to be cleaned and sanitized . **Corrected On-Site** **Warning**
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths. **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. Cooked sliced and diced pork. **Warning**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no training for 3 female employees. **Warning**
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 sliced and diced pork in the walk-in cooler. **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. Eggrolls prepared on 9/6/14 in the walk-in cooler. **Corrected On-Site** **Warning**
Intermediate - Spray bottle containing toxic substance not labeled hanging on a cart in the kitchen. **Corrected On-Site** **Warning**
4/10/2014 | 17 Violations | Rating 3.25/5
Basic - Cloth used as a food-contact surface. Observed cooked fried shrimp wrapped in cloth dinner napkins in a reach-in cooler at the end of the cook's line.
Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 cooks preparing food with no hats on . **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water by a rice cooker in the kitchen with a water temperature of 79° **Corrected On-Site**
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
Basic - Interior of microwave soiled with encrusted food debris in the kitchen. **Corrected On-Site**
Basic - No handwashing sign provided at a hand sink used by food employees. Both kitchen hand wash sinks, the wait staff service area and the guest bathrooms.
Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed bones for broth stored in "thank you bags", in the walk-in freezer.
Basic - Stored food not covered in walk-in cooler. Observed that prepped broccoli and egg rolls are not covered in the walk-in cooler. **Corrected On-Site**
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Found no chlorine in a wiping cloth sanitizer pail when tested. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. Containers of MSG and salt on the cook's line. **Corrected On-Site**
High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Observed cut cabbage left out on the cook's line at 63°. Cabbage was placed into a working reach-in cooler. **Corrected On-Site**
High Priority - Raw animal food stored over cooked food. Observed raw chicken stored above cooked food in a reach-in cooler on the cook's line. **Corrected On-Site**
Intermediate - Encrusted, soiled material on slicer.
Intermediate - Handwash sink used for purposes other than handwashing. Observed a cook rinsing raw shrimp in a kitchen hand wash sink.
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 the walk-in 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. Thawed Cooked cut-up pork in the walk-in cooler that was removed from the walk-in freezer.
Intermediate - Spray bottle containing toxic substance not labeled stored under the service area hand wash sink. **Corrected On-Site**
11/21/2013 | 13 Violations | Rating 3.5/5
Basic - Cloth used as a food-contact surface. Used to cover batter fried shrimp. **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation. All kitchen employees.
Basic - Food stored in a prohibited area. Using a garbage can as a base for a sheet pan being used for prep. **Corrected On-Site**
Basic - Interior of microwave soiled with encrusted food debris. In the kitchen.
Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen and service area.
Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used for cooked chicken and krab ran goons in the walk-in freezer.
Basic - Reuse of single-use number 10 cans for sauce **Corrected On-Site**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken over live lobsters **Corrected On-Site**
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dishwasher **Corrected On-Site**
Intermediate - Encrusted, soiled material on slicer.
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 pork.
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, cooked pork ribs and cooked chicken removed from the walk-in freezer. **Corrected On-Site**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls prepared Saturday. **Corrected On-Site**
3/28/2013 | 16 Violations | Rating 3.75/5
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.several foods in walk in cooler **Corrected On-Site** **Repeat Violation**
High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
Basic - Stored food not covered in walk-in cooler. **Repeat Violation**
Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. In rice
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Basic - Equipment in poor repair.shelves for dishes rusted
Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
Basic - Soil residue build-up on nonfood-contact surface walk in cooler shelves
Basic - Buildup of food debris/soil residue on equipment door handles.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
Basic - No handwashing sign provided at a hand sink used by food employees.
Basic - Walk-in cooler/walk-in freezer floor soiled.
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
8/16/2012 | 14 Violations | Rating 2.25/5
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Egg rolls
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken at 50*F- Corrective Action back in walk in cooler
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw beef at 60* F in kitchen- Corrective action- In walk in freezer
Critical - Observed potentially hazardous food thawed at room temperature. Pork Corrected On Site.
Critical - Observed raw animal food stored over cooked food. Raw eggs over sauce in reach in cooler
Critical - Observed food stored on floor. Raw chicken on floor Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area. Oyster sauce Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area. Several food in walk in cooler
Observed equipment in poor repair. Glass door of tall reach in cooler.
Observed nonfood-grade containers used for food storage. Grocery bag
Critical - Observed soil residue in storage containers.
Critical - Water pressure lacking at fixtures that require the use of water. Hand washing sink by server line-
Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
Observed ceiling in disrepair.By gas heater vent
4/17/2012 | 8 Violations | Rating 3.5/5
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Egg rolls in walk in cooler Corrected On Site.
Critical - Working containers of food removed from original container not identified by common name.Garlic powder Corrected On Site.
Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
Critical - Observed torn packages/bags of food exposing the contents to contamination.Self rising flour-
Observed ripped/worn tin foil used as shelf cover.Cardboard
Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed soil residue in storage containers.
9/29/2011 | 22 Violations | Rating 2.25/5
Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggs- by cook line -49*f- Corrective action in reach in cooler
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All food in reach in cooler by cook line- Corrective action - Lowered thermostat
Critical - Observed food stored on floor. Batter- Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area. Raw chicken in walk in freezerCorrected On Site. Repeat Violation.
Critical - Observed employee eating in a food preparation or other restricted area. Eating fried chicken at prep table by cook line
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.At prep table by cook line
Observed equipment in poor repair. Container lid in disrepair -Corn Starch-
Observed ripped/worn tin foil used as shelf cover. Card board used as non food contact/ botom shelves
Observed gaskets/seals on cold holding unit in poor repair. Reach in freezer
Observed nonfood-grade containers used for food storage. Grocery bags in walk in freezer
Observed nonfood-contact equipment in poor repair- Coffe machine build up calcium-
No mop sink or curbed cleaning facility provided.- Not accessible -
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Critical - Observed soiled reach-in cooler gaskets. Cook lineRepeat Violation.
Critical - Observed soil buildup inside ice bin.
Critical - Observed encrusted, soiled material on slicer.
Observed residue build-up on nonfood-contact surface.Sheves in kitchen
Observed grease accumulated on walk in cooler floor.
Observed dusty ceiling tiles and/or air conditioning vent covers.
Critical - Observed unlabeled spray bottle.Source/ Grease cutter cleaner detergent
Observed unnecessary items on the premise.
4/8/2011 | 8 Violations | Rating 3.25/5
Critical - Observed dented/rusted cans. water chestnuts Corrected On Site.
Critical - Observed raw animal food stored over ready-to-eat food. eggs over sauces reach in cooler
Critical - Observed uncovered food in holding unit/dry storage area. chicken, wontons walk in freezer
Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. cooks preping, cutting up meats Corrected On Site.
Observed employee with no hair restraint. waitstaff fixing soups for customers Corrected On Site. Repeat Violation.
Critical - Observed soiled reach-in cooler gaskets. cookline cooler
Critical - Covered waste receptacle not provided in women's bathroom. employees restroom
Critical - Hand wash sink lacking proper hand drying provisions. employees restroom
12/6/2010 | 6 Violations | Rating 4.25/5
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation raw chicken over raw beef Walkin cooler. Corrected On Site.
Critical - Observed raw animal food stored over cooked food RIC cookline. Corrected On Site.
Observed employee with no hair restraint.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue on cookline.
Observed build-up of food debris, dust or dirt on nonfood-contact surface walkin freezer. Corrected On Site.
Ceiling not smooth and easily cleanable,dust accumulation.
4/14/2009 | 10 Violations | Rating 3.5/5
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Critical - Observed dented/rusted cans.Corrected On Site.
Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
Observed employee with no hair restraint.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination.
Critical - Observed missing/inaccurate/damaged gauges on dishmachine.
Observed ripped/worn cardboard used as shelf cover.
Critical - Observed soiled reach-in cooler gaskets.
Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
10/24/2008 | 7 Violations | Rating 4.25/5
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed attached equipment soiled with accumulated dust. Walkin fans
Observed employee with no hair restraint. Corrected On Site.
Critical - Observed encrusted material on can opener.
Critical - Observed encrusted, soiled material on slicer.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
Observed wall soiled with accumulated food debris.