SICHUAN KITCHEN
10584 OLD ST AUGUSTINE RD UNIT 10
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 9/25/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/25/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/18/2024
High Priority
4
Intermediate
2
Basic
12
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in sugar container. Warning
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Heavily soiled cooler handles at prep line and walk in cooler , walk in freezer handles. Warning
- 36-36-4:Basic - Ceiling tile missing. Missing ceiling tile directly above reach in cooler / make table in kitchen. Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between equipment. Kitchen Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handles. Warning
- 10-04-5:Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Cutting board, knife under paper towel dispenser. Kitchen. Warning
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of microwave. Kitchen Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavily soiled exterior of multiple equipment in kitchen including : exterior of walk in freezer and walk in cooler doors, sides of multiple coolers, Soiled Counters and shelves multiple locations in kitchen. Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Heavily soiled interior of multiple coolers in kitchen. Warning
- 08B-12-5:Basic - Stored food not covered. Multiple uncovered foods in walk in cooler : cut , prepped vegetables, sprouts. Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen poultry thawing at room temperature in prep sink. Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wipes on counter in : kitchen/ prep line. Warning
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food prep employee handled heavily soiled exterior of equipment, coolers, then engaged in food preparation activities without washing hands. Manager intervened. **Corrective Action Taken** Warning
- 41-22-4:High Priority - Medicine not labeled properly. Personal lotions / medications by utensils at frontline prep station. Moved by manager. Warning
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food service employee handles heavily soiled wet wipe then returned to food preparation activity without changing gloves or washing hands. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container of pooled eggs at 77°. At prep line. Per Person In Charge placed at 11 am. Moved by manager Tray of cooked noodles on rack at 77°. Per Person In Charge placed at about 11 am. Moved by manager to walk in cooler. Rice in kitchen at 100°. Moved by manager **Corrective Action Taken** Warning
- 53B-12-4:Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. Multiple employees not washing hands between handling soiled equipment to food service activities. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at kitchen Hand Wash Sink. Warning
Food safety inspection conducted on 9/18/2024 revealed 18 total violations (4 high priority, 2 intermediate, 12 basic).
Inspection on 9/5/2024
High Priority
1
Intermediate
1
Basic
8
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. And walk in cooler.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Leak from ceiling in kitchen. (Per Person In Charge . In negotiations with landlord for repairs. )
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor in rear kitchen
- 08B-38-4:Basic - Food stored on floor. Tubs of raw chicken raw beef on floor in walk in cooler. Moved by manager Corrected On-Site
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Condensation drip from ac vent in walk in cooler.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled exterior of coolers , Bulk food containers , sides of equipment, interior top of make table. Prep line.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of reach in cooler. Prep line. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Uncovered cut meats in walk in cooler. Repeat Violation
- 09-01-4: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. Employee handling cooked noodles with bare hand contact. Per Person In Charge . Noodles would be reheated but much later after cooling and bagging. Manager intervened. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Missing soap at multiple Hand Wash Sinks. Replaced by manger. Corrected On-Site
Food safety inspection conducted on 9/5/2024 revealed 10 total violations (1 high priority, 1 intermediate, 8 basic).
Inspection on 1/31/2024
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Missing and damaged ceiling tiles above kitchen prep table. Foods subject to contamination. Work in progress. Per manager.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of multiple kitchen coolers.
- 08B-12-5:Basic - Stored food not covered. Multiple prepped uncovered foods in walk in cooler.
- 12A-20-4:High Priority - Employee washed hands in Three compartment sink. Dish washer. Manager intervened. **Corrective Action Taken**
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Container of shell eggs Ambient 69°. Kitchen. Placed at 11 am. Moved by manager. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs at 55°. Kitchen. Placed 11 am. Moved by manager. **Corrective Action Taken**
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. SAFESTAFF employees training incomplete . Forms not completed.
Food safety inspection conducted on 1/31/2024 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).
Inspection on 8/23/2023
High Priority
2
Intermediate
5
Basic
10
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers and walk in cooler. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on prep table. Moved by manager. Corrected On-Site Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Grease build up on floors behind cookline equipment.
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. condensation drip in walk in cooler.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled counters and shelves. Kitchen. Heavily soiled hood vent and sides of system.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Multiple prepped foods uncovered in walk in cooler. Meats. Sauce. Vegetables.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen meats thawing at room temperature in kitchen. Moved by manager. Repeat Violation
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Multiple old coolers stored outside by rear of Establishment. Repeat Violation
- 21-01-4: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. 1 wet wipes on counter in : kitchen.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish ware at Three compartment sink not sanitized. Only washed and rinsed. Manager intervened. Dish ware sanitized 100 ppm. Chlorine.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Shopping bags used for food storage. Cut meats, cut vegetables. Walk in cooler.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chlorine test strips available.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 food service employees onsite with no certified food manager present.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no functioning probe thermometer
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training available. Repeat Violation Admin Complaint
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle at frontline.
Food safety inspection conducted on 8/23/2023 revealed 17 total violations (2 high priority, 5 intermediate, 10 basic).