Szechuan City Restaurant Improves its Sanitary Rating
Deerfield Beach, FL 33442
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High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Found in kitchen next to walk in cooler.
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Carrot in walk in cooler.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Employee personal items stored in or above a food preparation area. Personal food in walk in cooler next and over restaurant supplies.
Basic - Interior of microwave soiled with encrusted food debris.
Basic - Single-service articles not stored inverted or protected from contamination. Take out plates.
Basic - Stored food not covered in walk-in cooler. Rice, egg roll mixture, pasta, chicken, pork, soy sauce and plant foods.
Basic - Wall soiled with accumulated food debris throughout kitchen.
High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Found in kitchen next to walk in cooler.
High Priority - Roach activity present as evidenced by 7live roaches found in kitchen next to rice cooker, 2 live roaches in service area, 4 live roaches in kitchen next to deep fryer, 3 live roaches in kitchen roaster oven and 3 live roaches in dry storage room.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta, pork, and rice found in walk in cooler.
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser found next to 3 compartment sink.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer not all products commercially packaged. RAW CHICKEN OVER RAW BEEF.
Basic - Stored food not covered in walk-in cooler. PORK AND RIBS.
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**
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.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PORK
Critical - Observed uncovered food in holding unit/dry storage area. RICE.Corrected On Site.
Observed nonfood-grade containers used for food storage. FRIED NOODLES STORED IN RE-USED CARDBOARD BOX.
Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. CORRECTIVE ACTIONS TAKEN.
Critical - Observed uncovered food in holding unit/dry storage area. CHICKEN IN REACH IN FREEZER.
Critical - Observed uncovered food in holding unit/dry storage area. SHRIMP IN WALK IN COOLER.
Critical - Observed uncovered food in holding unit/dry storage area. RIBS IN WALK IN COOLER.
Critical - Observed uncovered food in holding unit/dry storage area. WASHED & PEELED PRODUCE IN WALK IN COOLER.
Observed nonfood-grade containers used for food storage. SHOPPING BAGS (PLASTIC).
Observed residue build-up on nonfood-contact surface. SHELF ABOVE HAND SINK.
Observed residue build-up on nonfood-contact surface. FRONT & DOOR OF WALK IN COOLER.
Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. NOT COVERING FOOD IN WALK IN COOLER.
Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. DUMPLINGS.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. RICE #1. Corrected On Site.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. RICE# 2. Corrected On Site.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. #3.
Critical - Observed food stored on floor. SPROUTS WALK IN COOLER.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. LINE REACH IN COOLER LID.
Critical - Establishment operating without a current Hotel and Restaurant license.
Critical - Standards of Identity. PACKAGED FOODS shall comply with standard of identity requirements in 21 CFR 131 - 169 and 9 CFR 319 Definitions and Standards of Identity or Composition, and the general requirements in 21 CFR 130 - Food Standards: General and 9 CFR 319 subpart A - General.
Critical - Standards of Identity. PACKAGED FOODS shall comply with standard of identity requirements in 21 CFR 131 - 169 and 9 CFR 319 Definitions and Standards of Identity or Composition, and the general requirements in 21 CFR 130 - Food Standards: General and 9 CFR 319 subpart A - General.
Critical - Standards of Identity. PACKAGED FOODS shall comply with standard of identity requirements in 21 CFR 131 - 169 and 9 CFR 319 Definitions and Standards of Identity or Composition, and the general requirements in 21 CFR 130 - Food Standards: General and 9 CFR 319 subpart A - General.
Critical - (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.
Critical - (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.
Critical - Please see inspection report for more details.
Please see inspection report for more details.
Please see inspection report for more details.
Critical - Please see inspection report for more details.
Critical - Please see inspection report for more details.
Critical - Please see inspection report for more details.
Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. PORK.
Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. BEEF.
Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. CHICKEN.
Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. RAW SHRIMP & PRODUCE. Corrected On Site.
Critical - Observed raw animal food stored over ready-to-eat food. RAW EGGS ABOVE APPLESAUCE IN WALK IN COOLER.
Critical - Observed uncovered food in holding unit/dry storage area. CHICKEN IN REACH IN FREEZER.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. ALL FOOD BINS.
Observed residue build-up on nonfood-contact surface. SHELF ABOVE LINE COOLER.
Critical - Observed incorrect information on Hotel and Restaurant license. LICENSED AS NOST; OBSERVED 7 SEATS. FILL OUT & COMPLETE SEATING CHANGE EVALUATION AVAILABLE ON OUR WEBSITE BY NEXT UNANNNOUNCED INSPECTION.
Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. EXPIRED.
Critical - Identity of food or food product misrepresented.
Critical - Observed food stored on floor. CABBAGE and ONIONS.
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN ABOVE BEEF IN RIF.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. RIBS, VARIOUS COOKED FOOD IN WALK-IN COOLER. Repeat Violation.
Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. less than 4 hrs. PLACED IN COOLER.
Critical - Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures. UNABLE TO PROPERLY COOL RICE.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
Observed single-use containers (boxes and/or cans) reused for the storage of food.
Critical - Observed uncovered food in holding unit/dry storage area. RIBS, RICE, LINGUINI.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. RIBS, RICE, LINGUINI, EGGROLLS, and OTHER COOKED FOODS.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.