Yeung's Lotus Express Degrades its Sanitary Rating
6419 W Newberry Rd
Gainesville, FL 32605
Observed gaskets/seals on cold holding unit in poor repair. reachin cooler
Wiping cloth chlorine sanitizing solution not at proper minimum strength. none
Critical - Observed buildup of soil in the interior of ice machine.
Critical - Handwash sink not accessible for employee use at all times. trays in front handwash sink Corrected On Site.
Critical - Observed expired Food Manager Certification. amy
No Violations Were Observed
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. on serving line, chicken 114-129. corn 125.
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef cooked last night 44-45. noodles cooked last night 45-46.
Critical - Observed beverage containers on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Critical - Working containers of food removed from original container not identified by common name. bulk salt Corrected On Site.
Single-service cleaning utensils not constructed with the required characteristics. metal scrubbies used on woks
Observed leaking faucet at plumbing fixture. hot water, front handsink
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. noodles at 45, cooked yesterday. discarded Corrected On Site.
Critical - Observed food stored on floor. buckets
Critical - Observed employees food not separate from customer food. Corrected On Site.
Critical - Observed unlabeled spray bottle.Corrected On Site.
Critical - Current Hotel and Restaurant license not properly displayed.
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. original certificates required
Observed employee with no hair restraint.
Multiuse food-contact container not smooth, free of breaks/cracks/chips.Corrected On Site.
Critical - Observed sanitizing solution exceeding the maximum concentration allowed in towel buckets. Corrected On Site.
Critical - Observed unlabeled sanitize solution buckets.
Equipment and utensils not properly air-dried. prep pans are wetnesting
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef and chicken in reachin cooler across from cookline 51 and 50 degrees Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 73 degrees on cookline. Time used for public health. Temperature taken one hour after discard time.Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice, beef and cooked plantations on buffet 117 and 125 degrees Repeat Violation.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Bourbon, pineapple and chicken with mushrooms all 120 degrees F on buffet.Corrected On Site.
Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. BuffetCorrected On Site.
Light not functioning. Hood System
Observed cutting board grooved/pitted and no longer cleanable.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop standing in water at 84 degrees F
Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. chicken
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk
Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. chicken
Observed reuse of single-service articles. #10 food cans reused for food storage of different food products.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Beef, chicken, pasta
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
Critical - Working containers of food removed from original container not identified by common name. Sugar, cornstarch