DIM SUM HOUSE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Rice,52 f held from last night. Warning

High Priority - Food stored in ice used for drinks. See stop sale. Cut lemons and a can of soda. Warning

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Egg roll,124 f held less than four hours.Advised operator to use time as a public health control. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored next to bell peppers on walk in cooler. Raw scallops over noodles in walk in cooler. Raw shells stored over sauce in reach in cooler. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Open package of raw chicken stored next raw shell eggs in walk in cooler. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice,52 f held from last night.Stop Sale. Cream,57 f,varieties of dim sum,45 f,egg roll,47 f,spinach dumplings ,46 f held more than four hours.Stop Sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream,57 f,varieties of dim sum,45 f,egg roll,47 f,spinach dumplings ,46 f held more than four hours.Stop Sale. Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking .Cooked beef,cooked chicken. Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. Bleach water is stored on the prep table.Red coloring is stored next to Raid on food storage rack. Corrected On-Site Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.Quaternary ammonia,500 ppm.Afterwards,200 ppm. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Rice is stacked too high in walk in cooler. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting boards are stained. Warning

Intermediate - Handwash sink not accessible for employee use at all times.Rice container. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container stored inside hand wash sink located in the server area. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Cooks line. Warning

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Water filters expired 4/1/25. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation Warning

Basic - Employee beverage container on a food preparation table . Corrected On-Site Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Bags stored over seasoning in dry storage area. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watches. Repeat Violation Warning

Basic - Holes in wall by dishwashing area. Warning

Basic - Ice scoop handle in contact with ice. Corrected On-Site Repeat Violation Warning

Basic - In-use tongs stored on equipment door handle between uses. Warning

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.Spoon is inside rice cooker. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Cooks line. Corrected On-Site Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site Warning

Basic - Insect control device installed over food preparation area by tea kettles. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are soiled. Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Stored food not covered.Prepped onions in walk in cooler. Repeat Violation Warning

Basic - Unwashed cilantro stored over prepped onions in walk in cooler. Warning

Basic - Water leaking from pipe and/or faucet/handle.Handwash sink at cooks line. Warning

Basic - Working containers of food removed from original container not identified by common name.Starch and sugar. Warning

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. -dinner napkin used to cover rice rolls in preparation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef behind cooked pork in holding unit beside cook line. Operator corrected. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked beef (51F - Cold Holding); cooked chicken (52F - Cold Holding); cooked noodles (50F - Cold Holding); bean sprouts (51F - Cold Holding); pooled eggs(51F - Cold Holding); all held less than four hours per operator. Operator moved to walk in cooler for rapid chill. Advised operator to use Time as a Public Health control. Retemped 30 minutes later...cooked beef 42F, cooked chicken 41F, cooked noodles 40F, pooled eggs 45F, bean sprouts 41F Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by cook line. Operator replaced. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -1 employee

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -barbecue pork and custard in upright reach in cooler in kitchen

Intermediate - Spray bottle containing toxic substance not labeled. -back kitchen. Operator labeled Corrected On-Site

Basic - 2 Lights not functioning over steam area

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -to go area

Basic - Employee eating in a food preparation or other restricted area. -employee eating soup in to go area

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employees on cook line wearing watches and bracelets while preparing food.

Basic - Equipment in poor repair. -gaskets on reach in cooler on cook line and walk in cooler -walk in cooler door at bottom -strainer in back kitchen

Basic - In-use ice scoop stored on soiled surface between uses. -stored directly on ice machine Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. -oven doors on cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler door -filters on ice machine

Basic - Stored food not covered. -hot and sour soup and chicken corn soup not covered on holding unit underneath microwave.

Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. -to go area

High Priority - - From initial inspection : High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Warning - From follow-up inspection 2024-03-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -dish racks in dish area have lime buildup. Warning - From follow-up inspection 2024-03-26: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment removed three compartment sink from the bar and from the kitchen. Establishment relocated the handwash sink at the bar. Establishment added a service station in the dining room. Warning - From follow-up inspection 2024-03-26: Time Extended

Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Warning - From follow-up inspection 2024-03-26: Time Extended

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Warning

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken stored over an open package of raw pork in walk in freezer. Warning

High Priority - Vacuum breaker not at correct location on splitter added to mop sink faucet. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -dish racks in dish area have lime buildup. Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment removed three compartment sink from the bar and from the kitchen. Establishment relocated the handwash sink at the bar. Establishment added a service station in the dining room. Warning

Basic - Accumulation of lime scale on the inside of the dishmachine. Warning

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Warning