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East Garden Chinese Restaurant

East Garden Chinese Restaurant
1910 N Wickham Rd
Melbourne, FL 32935
(321)255-5600

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No (0) Emergency Closure Orders Since October 2008
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3 Disciplinary Activity Orders Since January 2007

NoticeThe Division of Hotels and Restaurants conducts regular inspections of public food service establishments to assure compliance with state sanitation and safety laws.

East Garden Chinese Restaurant either allowed conditions to exist that pose an immediate threat to the public's health and safety or repeatedly did not correct non-critical violations noted during routine and call-back inspections, despite being given oral and written warnings and ample time to do so.

Each of the listed cases involves either a signed stipulation (“settlement”) between the Department of Business and Professional Regulation (DBPR) and East Garden Chinese Restaurant or a Final Order issued after a formal administrative hearing has been conducted. Section 509.261, Florida Statutes, authorizes the Division of Hotels and Restaurants to fine, suspend or revoke the license of establishments that do not comply with state health and safety laws.


Case Number: 4--2008024807 - On May 22, 2008 East Garden Chinese Restaurant, Melbourne was ordered to pay $750 for violations observed during its April 11, 2008 inspection.

Case Number: 4--2010012880 - On May 04, 2010 East Garden Chinese Restaurant, Melbourne was ordered to pay $2750 for violations observed during its February 25, 2010 inspection.

Case Number: 4--2010030430 - On July 15, 2010 East Garden Chinese Restaurant, Melbourne was ordered to pay $1500 for violations observed during its June 08, 2010 inspection.

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Food Misrepresentation Cases Since March 2006

NoticeAccording to Florida Statute 509.292; an operator may not knowingly and willfully misrepresent the identity of any food or food product to any of the patrons of such establishment.

The identity of food or a food product is misrepresented if:

  1. The description of the food or food product is false or misleading in any particular;
  2. The food or food product is served, sold, or distributed under the name of another food or food product; or
  3. The food or food product purports to be or is represented as a food or food product that does not conform to a definition of identity and standard of quality if such definition of identity and standard of quality has been established by custom and usage.

Case Number: 2008024807 - Apr 28, 2008 - Crab Cakes Were Advertised On The Buffet Line But Pork Was Used In Crab Cake Instead Of Crab. (observed 4/11/08).

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2 Food Service Inspections Since July 1, 2014
Inspection For: EAST GARDEN CHINESE RESTAURANT
License Number: 1504821
License ID: 3255730
Inspection Visit ID: 5414671
Inspection Date: Monday, December 15, 2014
Inspection Number: 2451060
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of High Priority Violations: 1
Number of Intermediate Violations: 0
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
23-25-4 Basic.Build-up of grease/dust/debris on hood filters. **. Repeat Violation**
24-02-4 Basic.Clean cups/glasses not properly air dried - wet nesting. At beverage station in dining room **. Repeat Violation**
36-03-4 Basic.Cove molding at floor/wall juncture broken/missing. By right rear exterior door wall damaged **. Repeat Violation**
50-09-4 Basic.Current Hotel and Restaurant license not displayed.
36-18-4 Basic.Floor tiles cracked, broken or in disrepair. In front of dish machine and WIC in kitchen **. Repeat Violation**
14-68-4 Basic.Ice buildup in chest freezer. In side room off dining room **. Repeat Violation**
35B-03-4 Basic.Outer openings not protected with self-closing doors. Both rear doors in kitchen
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. Glass front RIC bottom of gasket torn **. Repeat Violation**
38-04-4 Basic.Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
08A-09-4 High Priority.Raw animal food stored over ready-to-eat food in walk-in cooler. Tubs of raw chicken stored over tubs of sauce **Corrected On-Site** **. Repeat Violation**

Inspection For: EAST GARDEN CHINESE RESTAURANT
License Number: 1504821
License ID: 3255730
Inspection Visit ID: 5298781
Inspection Date: Wednesday, September 10, 2014
Inspection Number: 2404922
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 22
Number of High Priority Violations: 5
Number of Intermediate Violations: 1
Number of Basic Violations: 16
Details
ViolationObservations of Inspector [as written on inspection]
23-25-4 Basic.Build-up of grease/dust/debris on hood filters. **Warning**
08B-44-4 Basic.Case/container/bag of food stored on floor in kitchen. Tubs of fryer oil under cook line **Corrected On-Site** **Warning**
24-02-4 Basic.Clean cups/glasses not properly air dried - wet nesting. Plastic cold drink cups at dining room wait station **Warning**
36-03-4 Basic.Cove molding at floor/wall juncture broken/missing. By right rear door wall damaged **Warning**
14-09-4 Basic.Cutting board has heavy cut marks and is no longer cleanable. Operator discarded cutting board **Corrected On-Site** **Warning**
12B-03-4 Basic.Employee drinking from an open beverage container in a food preparation or other restricted area. Bottled water and drink cup over and next to clean utensils on wait station in dining room **Warning**
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. Hotel pans over 3 bay sink **Warning**
36-17-4 Basic.Floor tiles missing in front of WIC **. Repeat Violation** **Warning**
14-68-4 Basic.Ice buildup in chest freezer. In side room off dining room **Warning**
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. On prep station **Corrected On-Site** **Warning**
14-40-4 Basic.Nonfood-contact equipment in poor repair. Freezer chest in side room off dining room the inside of lid is broken with exposed insulation **Warning**
35B-03-4 Basic.Outer openings not protected with self-closing doors. Both rear exterior metal doors **Warning**
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. Glass front RIC in kitchen bottom gasket torn **Warning**
08B-26-4 Basic.Stored food not covered in chest freezer. Pans of raw beef and raw chicken uncovered **Warning**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. At dining room sushi station **Warning**
21-38-4 Basic.Wiping cloth sanitizing solution stored on the floor. At front sushi station and wait station in dining room **Corrected On-Site** **Warning**
41-07-4 High Priority.Container of medicine improperly stored. Assorted medications and vitamins store on shelf at dining room wait station that are next to clean single service items **Warning**
14-15-4 High Priority.Nonfood-grade containers used for food storage - direct contact with food. Tubs with food on hot lineDiscussed with operator the use of food grade plastic bags to be used as a liner in tubs. **Warning**
41-05-4 High Priority.Pesticide/insecticide labeled for household use only present in establishment. Spray can of raid insect spray on shelf with dry goods **Corrected On-Site** **Warning**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw beef strip stored over soy sauce in WIC **Corrected On-Site** **Warning**
41-02-4 High Priority.Toxic substance/chemical stored by or with food. Spray can of WD40 on shelf with dry goods **Corrected On-Site** **Warning**
02B-01-4 Intermediate.Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Rainbow roll which contains smoked salmon not identified on buffet line as being served raw. Operator revised signage accordingly stating that it is served raw. **Corrected On-Site** **Warning**

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5 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: EAST GARDEN CHINESE RESTAURANT
License Number: 1504821
License ID: 3255730
Inspection Visit ID: 5259168
Inspection Date: Monday, June 16, 2014
Inspection Number: 2387359
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: EAST GARDEN CHINESE RESTAURANT
License Number: 1504821
License ID: 3255730
Inspection Visit ID: 5259167
Inspection Date: Friday, June 13, 2014
Inspection Number: 2387359
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 9
Number of High Priority Violations: 2
Number of Intermediate Violations: 1
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
16-03-4 Basic.Accumulation of debris inside warewashing machine. **Warning**
16-21-4 Basic.Accumulation of debris on exterior of warewashing machine. **Warning**
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Bowl on cook line to sixpence raw foods **Warning**
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler/freezer. Tubs of oil and soy sauce **Warning**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
33-16-4 Basic.Open dumpster lid. **Corrected On-Site** **Warning**
22-49-4 High Priority.Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
08A-09-4 High Priority.Raw animal food stored over ready-to-eat food in walk-in cooler. Raw fish over RTE **Warning**
03D-20-4 Intermediate.Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Tub of sauce prepared and stored in WIC **Corrected On-Site** **Warning**

Inspection For: EAST GARDEN CHINESE RESTAURANT
License Number: 1504821
License ID: 3255730
Inspection Visit ID: 5185221
Inspection Date: Wednesday, April 02, 2014
Inspection Number: 2335335
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 2
Number of High Priority Violations: 0
Number of Intermediate Violations: 2
Number of Basic Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
01C-03-4 Intermediate.Clam/mussel/oyster tags not marked with last date served. **Warning**
22-25-4 Intermediate.Heavy Accumulation of encrusted food debris on/around mixer head. **Warning**

Inspection For: EAST GARDEN CHINESE RESTAURANT
License Number: 1504821
License ID: 3255730
Inspection Visit ID: 5029660
Inspection Date: Wednesday, January 29, 2014
Inspection Number: 2335335
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 24
Number of High Priority Violations: 3
Number of Intermediate Violations: 8
Number of Basic Violations: 13
Details
ViolationObservations of Inspector [as written on inspection]
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler **. Repeat Violation** **Warning**
36-22-4 Basic.Floor area(s) covered with standing water. Cook line **Warning**
36-17-4 Basic.Floor tiles missing. Front of walk in cooler **. Repeat Violation** **Warning**
08B-38-4 Basic.Flour, rice and bucket of clams stored on floor in kitchen and dry storage **. Repeat Violation** **Warning**
16-03-4 Basic.Heavy Accumulation of debris inside warewashing machine. **Warning**
16-21-4 Basic.Heavy Accumulation of debris on exterior of warewashing machine. **Warning**
23-06-4 Basic.Heavy Build-up of food debris, dust or dirt on shelving under prep tables on cook line **Warning**
29-11-4 Basic.Leaking pipe at plumbing fixture. Hand sink on the cook line **Warning**
36-62-4 Basic.Light not functioning. Kitchen **Warning**
06-05-4 Basic.Potentially hazardous (time/temperature control for safety) frozen clams thawed in standing water. **Corrected On-Site** **Warning**
36-26-4 Basic.Wall heavily soiled with accumulated black debris in dishwashing area. **Warning**
08B-46-4 Basic.bag of onions stored on floor in dry storage area. **. Repeat Violation** **Warning**
24-11-4 Basic.buffet plates/bowls not properly protected or inverted to prevent contamination. **Corrected On-Site** **Warning**
01D-03-4 High Priority.No proof of parasite destruction or aquaculture documentation fresh salmon served raw or undercooked. Fish must be fully cooked or discarded. Unable to provide documentation for parasite destruction on fresh salmon offered at deli. Must cook salmon to the minimum cooking temperature of 145° until parasite documentation is verified. Letter from Harvest Valley does not state any parasite destruction only thT fresh salmon is fed dry pellitized food and raised in a net pen. **. Repeat Violation** **Warning**
14-15-4 High Priority.Nonfood-grade containers used for food storage - direct contact with food. Dry storage area for garlic and bread crumbs **Warning**
08A-05-4 High Priority.Raw fish stored over cut vegetables in the walk in cooler **Corrected On-Site** **Warning**
01C-03-4 Intermediate.Clam/mussel/oyster tags not marked with last date served. **Warning**
22-05-4 Intermediate.Cutting board(s) severely stained/soiled. **Warning**
22-20-4 Intermediate.Heavy Accumulation of black mold-like substance in the interior of the ice machine. **. Repeat Violation** **Warning**
22-25-4 Intermediate.Heavy Accumulation of encrusted food debris on/around mixer head. **Warning**
22-28-4 Intermediate.Interior of reach-in freezer soiled with accumulation of food residue. **Warning**
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
53A-05-4 Intermediate.No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site** **Warning**
22-27-4 Intermediate.Smoker heavily encrusted with grease and/or soil deposits. **Warning**

Inspection For: EAST GARDEN CHINESE RESTAURANT
License Number: 1504821
License ID: 3255730
Inspection Visit ID: 5029659
Inspection Date: Wednesday, October 30, 2013
Inspection Number: 2335334
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 16
Number of High Priority Violations: 3
Number of Intermediate Violations: 4
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
14-45-4 Basic.Cardboard used to line nonfood-contact shelves. **Corrected On-Site**
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site** **. Repeat Violation**
36-41-4 Basic.Fan cover in walk-in cooler has accumulation of dust/debris.
36-17-4 Basic.Floor tiles missing. In front of walk in cooler.
08B-38-4 Basic.Food stored on floor. Oil. In kitchen and dry storage area.
10-01-4 Basic.In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Sugar corn star, msg **Corrected On-Site**
33-16-4 Basic.Open dumpster lid. **. Repeat Violation**
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair.
25-52-4 Basic.Reuse of single-use number 10 cans.
22-41-4 High Priority.Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
01D-01-4 High Priority.Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Not able to view invoice for parasite destruction, manager took home. Other manager contacting distributor to send letter. Harvest Valley II invoice observed frozen fish products clause. **Corrected On-Site**
29-37-4 High Priority.Spray hose at dish sink lower than flood rim of sink.
22-20-4 Intermediate.Accumulation of black/green mold-like substance in the interior of the ice machine. On door and metal lip
01C-03-4 Intermediate.Clam/mussel/oyster tags not marked with last date served.
22-28-4 Intermediate.Interior of reach-in cooler soiled with accumulation of food residue.
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.

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5 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: EAST GARDEN CHINESE RESTAURANT
License Number: 1504821
License ID: 3255730
Inspection Visit ID: 4897410
Inspection Date: Monday, June 17, 2013
Inspection Number: 2200458
Visit Number: 3
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: EAST GARDEN CHINESE RESTAURANT
License Number: 1504821
License ID: 3255730
Inspection Visit ID: 4920356
Inspection Date: Tuesday, May 21, 2013
Inspection Number: 2271053
Visit Number: 2
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 1
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
27-23-4 Intermediate.Hot water at handwash sink does not reach 100 degrees Fahrenheit. Ran for some time **. Repeat Violation** **Warning**

Inspection For: EAST GARDEN CHINESE RESTAURANT
License Number: 1504821
License ID: 3255730
Inspection Visit ID: 4919410
Inspection Date: Monday, May 20, 2013
Inspection Number: 2271053
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 24
Number of High Priority Violations: 7
Number of Intermediate Violations: 6
Number of Basic Violations: 11
Details
ViolationObservations of Inspector [as written on inspection]
24-05-4 Basic.Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls at the buffet **Warning**
40-07-4 Basic.Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Warning**
14-11-4 Basic.Equipment in poor repair. True cooler found at 61? this unit is not to be utilized to store potentially hazardous foods. Operator stated last inspection he was getting a new one. **. Repeat Violation** **Warning**
36-15-4 Basic.Food debris accumulated on kitchen floor. **Warning**
08B-42-4 Basic.Food stored outside. Container of cooked chicken peppers and onions stored inside a strainer outside asked operator asked why this was outside. Stated it was trash. **Warning**
23-05-4 Basic.Heavy Soil residue build-up on all shelving on cook line **. Repeat Violation** **Warning**
33-16-4 Basic.Open dumpster lid. **Warning**
35B-09-4 Basic.Screen in door torn/in poor repair - live flies present. **Warning**
23-12-4 Basic.Walk-in cooler shelves heavily soiled with encrusted food debris. **Warning**
21-10-4 Basic.Wiping cloth/towel used under cutting board. **Corrected On-Site** **. Repeat Violation** **Warning**
08B-45-4 Basic.containers of food stored on floor in walk-in cooler **. Repeat Violation** **Warning**
03A-15-4 High Priority.All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Chicken 47? cooked ribs 50? cut melon 47? manager states put in the cooler at 11 am recommend rapid chill. **. Repeat Violation** **Warning**
01B-01-4 High Priority.Dented/rusted cans present. See stop sale. 3 cans water chest nuts 18lbs bamboo shoots 6. 5 lbs **Warning**
08B-02-4 High Priority.Displayed food not properly protected from contamination. Dry noodles and cookies at the buffet **Corrected On-Site** **. Repeat Violation** **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked noodles 51? egg rolls 50? manager states placed in unit at 11am. As stated in last inspection cooler was not to be used for potentially hazardous foods till maintaing 41? or below. Placed in the walk in cooler for rapid chilling. **. Repeat Violation** **Warning**
03F-02-4 High Priority.Potentially hazardous (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 and the time removed from temperature control cannot be determined. Cooked breaded chicken and corn starch mixture on the cook line **Warning**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw whole shell eggs over rice noodles in the walk in cooler **. Repeat Violation** **Warning**
35A-08-4 High Priority.Several Live flies in kitchen. Do to open trash out back door **Warning**
12A-03-4 Intermediate.Employee wiped hands with a wet cloth. **Warning**
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. Dishes in the cook line hand sink. **Corrected On-Site** **Warning**
22-25-4 Intermediate.Heavy Accumulation of encrusted food debris on/around mixer head. **Warning**
27-23-4 Intermediate.Hot water at handwash sink does not reach 100 degrees Fahrenheit. Ran for some time **. Repeat Violation** **Warning**
53A-05-4 Intermediate.No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Manager showed up while conducting inspection **Warning**
22-27-4 Intermediate.Smoker heavily encrusted with grease and/or soil deposits. **Warning**

Inspection For: EAST GARDEN CHINESE RESTAURANT
License Number: 1504821
License ID: 3255730
Inspection Visit ID: 4896916
Inspection Date: Thursday, April 11, 2013
Inspection Number: 2200458
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Extension given, pending
Total Number of Violations: 11
Number of High Priority Violations: 0
Number of Intermediate Violations: 3
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
24-02-4 Basic.Clean cups/glasses not properly air dried - wet nesting. **Warning**
29-08-4 Basic.Clogged pipe at hand sink under sushi buffet bar **Warning**
36-41-4 Basic.Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
23-06-4 Basic.Heavy Build-up of food debris, dust or dirt on all shelving and exterior of cook line equipment. **Warning**
36-13-4 Basic.Heavy Grease accumulated under cooking equipment. **Warning**
36-47-4 Basic.Hood heavily soiled with accumulated grease. **Warning**
29-11-4 Basic.Leaking pipe at plumbing fixture. Under hand sink by smoker **Warning**
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. Upright reach in coolers **Warning**
22-22-4 Intermediate.Heavy Encrusted material on can opener blade. **Warning**
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
04-05-4 Intermediate.Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 2 door sliding cooler 55 unit is not to be used till maintains 41 or below **Warning** sign on door not in use.

Inspection For: EAST GARDEN CHINESE RESTAURANT
License Number: 1504821
License ID: 3255730
Inspection Visit ID: 4680350
Inspection Date: Wednesday, April 10, 2013
Inspection Number: 2200458
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 21
Number of High Priority Violations: 5
Number of Intermediate Violations: 5
Number of Basic Violations: 11
Details
ViolationObservations of Inspector [as written on inspection]
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
24-02-4 Basic.Clean cups/glasses not properly air dried - wet nesting. **Warning**
29-08-4 Basic.Clogged pipe at hand sink under sushi buffet bar **Warning**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
36-41-4 Basic.Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
23-06-4 Basic.Heavy Build-up of food debris, dust or dirt on all shelving and exterior of cook line equipment. **Warning**
36-13-4 Basic.Heavy Grease accumulated under cooking equipment. **Warning**
36-47-4 Basic.Hood heavily soiled with accumulated grease. **Warning**
29-11-4 Basic.Leaking pipe at plumbing fixture. Under hand sink by smoker **Warning**
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. Upright reach in coolers **Warning**
21-10-4 Basic.Wiping cloth/towel used under cutting board. **Warning**
03B-12-4 High Priority.All potentially hazardous (time/temperature control for safety) food on buffet hot held at less than 135 degrees Fahrenheit. Sesame chicken123? Indian chicken 127? tilapia 102? **Warning**
03A-15-4 High Priority.All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Raw chicken 47? raw shrimp 45? cooked chicken 50? chicken on a stick 49? in 2 door sliding cooler. Cooked chicken and chicken on a stick manager willingly discarded all other product placed in the walk in cooler rapid chill to 41? **Warning**
08B-02-4 High Priority.Displayed food not properly protected from contamination. Cookies and sugar coated peanuts at the buffet **Warning**
08A-10-4 High Priority.Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over cooked egg rolls **Warning**
03A-01-4 High Priority.mussels53?octopus 52? chicken feet 60? cold held at a temperature greater than 41 degrees Fahrenheit. Buffet **Warning**
22-22-4 Intermediate.Heavy Encrusted material on can opener blade. **Warning**
27-16-4 Intermediate.Hot water not provided/shut off at employee handwash sink. Hand sink by the oven **Warning**
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
04-05-4 Intermediate.Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 2 door sliding cooler 55? unit is not to be used till maintains 41? or below **Warning**

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3 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: EAST GARDEN CHINESE RESTAURANT
License Number: 1504821
License ID: 3255730
Inspection Visit ID: 4532688
Inspection Date: Wednesday, January 11, 2012
Inspection Number: 2092974
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: EAST GARDEN CHINESE RESTAURANT
License Number: 1504821
License ID: 3255730
Inspection Visit ID: 4340794
Inspection Date: Monday, January 09, 2012
Inspection Number: 2092974
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 16
Number of Critical/Risk Violations: 12
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
03B-02-1 Critical. Cooked vegetables not held at 135 degrees Fahrenheit or above. Sprouts at buffet
03B-04-1 Critical. Cooked chicken,fish,beef at buffet not held at 135 degrees Fahrenheit or above.
03D-01-1 Critical. Observed cooked pork found stacked in deep plastic container covered.
03D-05-1 Critical. Cooked pork not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Found at ranges 46F to 49F cooling over night
08A-11-1 Critical. Observed employee food stored on ssame shelf with restaurant food in RIF. Corrected On Site.
08A-24-1 Critical. Observed sheet pans of raw chicken stored over sheet pans of raw fish in RIF
08B-03-1 Critical. Observed employee prepping food in dining room. Corrected On Site.
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
14-35-1 Observed card board used as shelf cover in walkin cooler.
14-37-1 Observed individual cutting boards grooved/pitted and no longer cleanable. Repeat Violation.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar
22-19-1 Critical. Observed interior of microwave heavily soiled. Server bar
27-16-1 Critical. Hot water not provided/shut off at employee hand wash sink. 70F
32-15-1 Critical. No handwashing sign,soap or paper towels provided at a handsink used by food employees. Sushi bar Corrected On Site.
41A-02-1 Critical. Observed jug of bleach stored by food on cook line. Corrected On Site.

Inspection For: EAST GARDEN CHINESE RESTAURANT
License Number: 1504821
License ID: 3255730
Inspection Visit ID: 4340795
Inspection Date: Wednesday, July 20, 2011
Inspection Number: 2092975
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sprouts 63F,cooked noodles 63F. Manager states just placed in RIC. Recommend rapid chill.
05-09-1 Critical. Conspicuously located thermometer in cold holding unit broken. Cook line RIC
08A-12-1 Critical. Observed food stored in undrained ice. Corrected On Site.
08B-04-1 Critical. Observed cloth used as a food-contact surface. Sushi rice. Corrected On Site.
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. After cracking eggs and handling clean equipment. Corrected On Site. Washed hands
14-33-1 Observed interior door badly cracked insulation is showing. In storage area closer to icecream chest.
14-36-1 Observed gaskets/seals on cold holding unit in poor repair. On Chest freezer in storage are closer to icecream chest
14-37-1 Observed individual cutting board moderatly grooved/pitted and no longer cleanable.
21-10-1 Clean wiping cloth not properly stored. Under cutting board
23-06-1 Observed heavy dust or dirt on light in window
30-11-1 Critical. Observed spray hose at dish sink lower than flood rim of sink. Corrected On Site.

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4 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: EAST GARDEN CHINESE RESTAURANT
License Number: 1504821
License ID: 3255730
Inspection Visit ID: 4185714
Inspection Date: Thursday, April 07, 2011
Inspection Number: 2010133
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: EAST GARDEN CHINESE RESTAURANT
License Number: 1504821
License ID: 3255730
Inspection Visit ID: 4031771
Inspection Date: Monday, February 07, 2011
Inspection Number: 2010133
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 12
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fresh garlic oil and corn starch mixture found at 67F. Recommend rapid chill. Repeat Violation.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese cake at buffett c. H 56F. Recommend rapid chill.
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chest freezer
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chest freezer in lobby storage
14-37-1 Observed cook line cutting board BADLY grooved/pitted and no longer cleanable.
14-51-1 Observed nonfood-grade containers used for food storage. Blue bins and clear bins for flour,corn starch,sugar,rice. Repeat Violation.
22-26-1 Critical. Observed heavy buildup of soiled material on racks in the walk-in cooler.
22-27-1 Critical. Observed interior lid of crock pot moderatly encrusted with food debree
22-27-1 Critical. Observed smoker heavily encrusted with grease and/or soil deposits.
23-06-1 Observed heavy build-up of food debris on exterior of food storage containers.
29-08-1 Plumbing system in disrepair. Hand dink on cook line.
53B-08-1 Critical. 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

Inspection For: EAST GARDEN CHINESE RESTAURANT
License Number: 1504821
License ID: 3255730
Inspection Visit ID: 4099416
Inspection Date: Monday, August 30, 2010
Inspection Number: 1938933
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: EAST GARDEN CHINESE RESTAURANT
License Number: 1504821
License ID: 3255730
Inspection Visit ID: 4031772
Inspection Date: Wednesday, August 25, 2010
Inspection Number: 2010134
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fresh garlic oil and corn starch mixture found at 61F on cook line. Recommend rapid chill Corrected On Site.
08A-20-1 Critical. Displayed food not properly protected from contamination. Dry noddles. Powered peanuts,cookies at buffett. Corrected On Site.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. For cooked rice Corrected On Site.
10-08-1 Observed scoop with handle in contact with sugar in dry storage area.
14-51-1 Observed nonfood-grade containers used for food storage. For all bulk. Flour,corn starch,uncooked rice,sugar,salt
15-35-1 Observed using card board for lining shelves in kitchen
16-16-1 Critical. Observed equipment and utensils not being sanitized in 3 bay sink. Corrected On Site.
23-03-1 Observed heavy build-up of grease inside smoker
23-06-1 Observed heavy build-up of food debris, dust or dirt on shelves on cook line
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Sushi/mongolian grill area
51-18-1 No copy of latest inspection report.

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4 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: EAST GARDEN CHINESE RESTAURANT
License Number: 1504821
License ID: 3255730
Inspection Visit ID: 3915809
Inspection Date: Tuesday, June 08, 2010
Inspection Number: 1898956
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Admin. complaint recommended
Total Number of Violations: 3
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
1 3A-07-1on 9/24/10 chicken was at 177 degrees fahrenheit and flounder was 107-108 degrees fahrenheit on the buffet. Chicken was 58 degrees fahrenheit and noodles were 56 degrees fahrenheit in the reach in cooler on 2/25/10 raw chicken was 47 degrees fahrenheit in the reach in cooler cooked chicken was 50 degrees fahrenheit on a shelf and pigs in a blanket were 97 degrees fahrenheit on the buffet
1 8A-26-1on 9/24/10 raw pork was stored over vegetables on the cookline on 2/25/10 raw chicken was stored over cooke pork in walk in cooler
1 09-05-1handless scoops were used to dispense food items 6/18/09-2/25/10

Inspection For: EAST GARDEN CHINESE RESTAURANT
License Number: 1504821
License ID: 3255730
Inspection Visit ID: 3919173
Inspection Date: Tuesday, June 08, 2010
Inspection Number: 1938933
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Partial
Inspection Disposition: Administrative complaint recommended - Existence of critical violations found in an initial inspection require administrative action to ensure compliance.
Total Number of Violations: 3
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Hot hold chicken was at 97,117,120 degrees fahrenheit at various hot hold locations on the buffer. Hot hold fish was at 95 and 110 degrees fahrenheit and pigs in the blanket 118 and 124 degrees fahrenheit also. Repeat Violation.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw chicken is stored over ready to eat sauces ithe walkin cooler, and raw chicken out of the original package is stored over raw fish in the walkin freezer. Repeat Violation.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Repeat Violation.

Inspection For: EAST GARDEN CHINESE RESTAURANT
License Number: 1504821
License ID: 3255730
Inspection Visit ID: 3695205
Inspection Date: Thursday, February 25, 2010
Inspection Number: 1898956
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Administrative complaint recommended - Existence of critical violations found in an initial inspection require administrative action to ensure compliance.
Total Number of Violations: 30
Number of Critical/Risk Violations: 20
Number of Noncritical Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
01B-12-1 Critical. Observed shell eggs in use or stored with cracks or broken shells. Top box of cook line RIC. Corrected On Site.
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice at mongolian bar Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken stored in True RIC found at 47F. Recommend rapid chill. Corrected On Site. Repeat Violation.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked chicken on shelf under oven at 50F. Recommend rapid chill. Corrected On Site.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pig n blanket 97F. Corrected On Site. Discarded. Repeat Violation.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sweet n sour chicken 98F. Corrected On Site. Discarded. Repeat Violation. Repeat Violation.
05-06-1 Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. Corrected On Site.
05-09-1 Critical. No conspicuously located thermometer in holding unit. True RIC
08A-24-1 Critical. Observed raw chicken over raw pork in the walkin freezer. Repeat Violation.
08A-24-1 Critical. Observed container of raw chicken stored over live crab in the walkin cooler. Repeat Violation.
08A-26-1 Critical. Observed raw chicken over cooked pork in the walkin cooler. Repeat Violation.
08A-29-1 Critical. Observed uncovered pork in the walkin freezer. Corrected On Site. Repeat Violation.
08A-29-1 Critical. Observed uncovered cooked chicken in walkin cooler
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Bowls found in container of flour
14-35-1 Observed card board being used as a shelf liner where opened containers of sauces are stored heavily soiled. Recommend tonchange daily
14-37-1 Observed cook line cutting board badly grooved/pitted and no longer cleanable. Recommend to flip or resurface
14-41-1 bamboo wraps at mongolian bar being used for sushi
16-01-1 Critical. Observed audio/visual alarm on dishmachine
16-03-1 Critical. Observed heavy accumulation of debris in warewashing machine and associated equipment.
21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bleached stick out at mongolian bar. Corrected On Site. 50 ppm
21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength.
21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bleached out stick at waitstaff
21-12-1 Wet wiping cloths not stored in sanitizing solution between uses.
22-22-1 Critical. Observed heavy encrusted material on can opener blade. Corrected On Site. Repeat Violation.
23-06-1 Observed heavy build-up of food debris on shelves on cook line
24-05-1 Clean bus pans not stored inverted. Corrected On Site.
27-16-1 Critical. Hot water not provided/shut off at employee hand wash sink. Kitchen handsink by oven Corrected On Site.
38-07-1 Lights missing the proper shield, sleeve coatings or covers. Walkin frezzer. Repeat Violation.
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. At the mongolian bar and waitstaff area sanitizer buckets were over 200ppm. Bleached stick. Corrected On Site.
45-38-2 Critical. Portable fire extinguisher not fully charged. For reporting purposes only. Abc in kitchen by dishmachine

Inspection For: EAST GARDEN CHINESE RESTAURANT
License Number: 1504821
License ID: 3255730
Inspection Visit ID: 3695206
Inspection Date: Thursday, September 24, 2009
Inspection Number: 1898957
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked noodles and cooked chicken on a stick stored in the 2 door true RIC. Operator states he placed in RIC at 10:30 Am. Corrected On Site. Recommend rapid chill.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken on a stick 117F flounder 107F. Corrected On Site. Recommend to reheat to 165F
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2 door true RIC located on cook line ambient temperature is 60F. No warning issused other working coolers maintaing 41F. This unit is not to be used untill replaced or maintaing 41F or below.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw pork over vegitables in white RIF located on the cook line.
10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop. Corrected On Site.
14-50-1 Observed a nonfood-grade basting brush used in food. Metal band brush. Corrected On Site.
22-22-1 Critical. Observed heavy encrusted material on can opener.
29-11-1 Observed leaking pipe at plumbing fixture. Hand sink on cook line.
31-09-1 Critical. Handwash sink not accessible for employee use at all times. Water turned off. Corrected On Site.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.

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4 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: EAST GARDEN CHINESE RESTAURANT
License Number: 1504821
License ID: 3255730
Inspection Visit ID: 3589773
Inspection Date: Thursday, June 18, 2009
Inspection Number: 1829524
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 13
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
08A-29-1 Critical. Observed uncovered tea in holding unit/dry storage area. Corrected On Site.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Tea grains. Corrected On Site.
14-41-1 walkin cooler shelves not smooth and easily cleanable. Heavily rusted. Repeat Violation.
16-01-1 Critical. Observed no audio or visual alarm on dishmachine
32-10-1 Critical. Covered waste receptacle not provided in women's bathroom.
33-12-1 Observed dumpster rusted out on bottom.
35A-08-1 Critical. Observed several live flies in kitchen. Repeat Violation. From 02/23/09
35A-09-1 Critical. Observed the presence of a fling insect in the dining room.
35B-05-1 Critical. Outer openings not protected and vermin and/or environmental cross-contamination present. Screen doors in kitchen has gaps around door. Repeat Violation. Is working on doors has new doors to put up.
37-02-1 Observed hole in wall. Behind icemachine
37-03-1 Observed wall bowing behind dishmachine and by back door in kitchen
38-07-1 Lights missing the proper shield, sleeve coatings or covers. Walkin freezer
42-02-1 driving surfaces not maintained. At rear dumpster area large pot holes which causes standing water.

Inspection For: EAST GARDEN CHINESE RESTAURANT
License Number: 1504821
License ID: 3255730
Inspection Visit ID: 3514321
Inspection Date: Thursday, April 23, 2009
Inspection Number: 1707077
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: EAST GARDEN CHINESE RESTAURANT
License Number: 1504821
License ID: 3255730
Inspection Visit ID: 3240602
Inspection Date: Monday, February 23, 2009
Inspection Number: 1707077
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 28
Number of Critical/Risk Violations: 18
Number of Noncritical Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Dry noodles
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Dressing bottle on the cook line.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Fried dumplings 101F,orange chicken 124F peanut chicken 121F located at the buffet line. Corrected On Site. Recommended reheat.
08A-06-1 Critical. Self-service salad bar/buffet not provided with proper dispensing utensils. Icecream scoops
08A-21-1 Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Icecream chest. This violation must be corrected by : 04/23/09.
08A-24-1 Critical. Observed raw chicken over raw fish in the coca cola RIC
08A-26-1 Critical. Observed raw chicken over cooked chicken including bone they used for soup in the walkiin cooler. Repeat Violation from 09/30/08.
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Bowl in bucket of raw shrimp located in the walkin cooler
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Through out cook line.
14-33-1 Observed walkin cooler shelves located at the entrance of the walkin heavly rusted.
14-37-1 Observed several cutting boards badly grooved/pitted and a hole and no longer cleanable. Corrected On Site.
14-51-1 Observed nonfood-grade containers used for food storage. Grocery bags used as food storage bags in the cook line 2 door cooler. Repeat Violation from 09/30/09
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation from 09/30/08.
22-12-1 Critical. Observed the use of an unclean thermometer. Corrected On Site.
22-22-1 Critical. Observed heavy encrusted material on can opener.
22-28-1 Critical. Observed interior rice cooker on the cook line heavly soiled.
23-03-1 Observed build-up of grease and food on shelf under rice cooker by smoker.
23-06-1 Observed heavy build-up of food debris, dust or dirt on shelf on the prep
24-07-1 Cleaned and sanitized equipment bowls and plates at the buffet line not stored inverted. Repeat Violation from 09/30/08.
24-10-1 Observed utensils stored in crevices between equipment. Meat clever. Corrected On Site.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Kitchen. Repeat Violation from 09/30/08.
32-17-1 Critical. Handwashing cleanser lacking at handwashing lavatory. At either handsink in kitchen
35A-08-1 Critical. Observed several live flies in kitchen.
35B-05-1 Critical. Outer openings not protected from vermin or pests. 2 inch gap around screen door in kitchen and dry storage area. Repeat Violation from 09/30/08.
37-19-1 Observed moldy ceiling tiles in the dry storage area. Repeat Violation from 09/30/08.
38-07-1 Lights missing the proper shield, sleeve coatings or covers. Lights over the food in the buffet
41B-02-1 Critical. Observed pesticide-emitting strip present in food prep area. Repeat Violation from 09/30/08.
53B-08-1 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 05/08 This violation must be corrected by : 04/23/09.

Inspection For: EAST GARDEN CHINESE RESTAURANT
License Number: 1504821
License ID: 3255730
Inspection Visit ID: 3240603
Inspection Date: Tuesday, September 30, 2008
Inspection Number: 1707078
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 32
Number of Critical/Risk Violations: 13
Number of Noncritical Violations: 19
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Cooked chicken left in large wok over night. Repeat Violation.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. 89F left in large wok overnight
06-01-1 Critical. Observed potentially hazardous food thawed in an improper manner. Frozen shrimp in a bucket in the walkin cooler
08A-23-1 Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chicken over crab legs raw fish over immitation crab in the walkin cooler. Repeat Violation.
08A-29-1 Critical. Observed uncovered food in chest freezer located in the dry storage area
08B-09-1 Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
12A-03-1 Critical. Observed food employee (cook, dishwasher, wait staff, etc. ) washing hands in a sink other than an approved hand wash sink.
12B-06-1 Critical. Observed evidence of employee eating in food preparation
14-03-1 Observed galvanized metal in contact with acidic foods. Opened cans of ketchup
14-33-1 Observed wire baskets being used for egg rolls chipping and rust
14-33-1 Observed shelf where clean dishes are stored chipping and cracking
14-35-1 Observed ripped/worn tin foil used as shelf cover. Under oven cook line
14-36-1 Observed gaskets/seals on cold holding unit in poor repair. RIC located at the front cooking area
14-51-1 Observed grocery bags being used as food storage bags in the upright
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Through out the facilitiy
22-17-1 Critical. Observed heavyly soiled reach-in cooler gaskets. Cook line RIC
23-03-1 Observed heavy build-up of grease on hood filters
23-03-1 Observed heavy build-up of grease on hood filters front cook area
24-07-1 Cleaned and sanitized forks,knives properly stored.
24-07-1 Cleaned and sanitized plates properly stored.
24-08-1 Ice scoop not stored on a clean contact surface
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Kitchen
33-09-1 Garbage in receptacles not protected from insects and rodents.
33-11-1 Missing drain plug at dumpster.
33-14-1 Observed dumpster overflowing garbage.
33-16-1 Observed open dumpster lid.
33-20-1 Evidence of Solid waste and garbage disposed of in the woods behind building
35B-04-1 Critical. Outer openings of establishment cannot be properly sealed when not in operation. Rear screen door has about a 2 in gap around door
37-14-1 Observed ceiling tiles in the back area of kitchen with heavy mold like substance
38-07-1 Lights missing the proper shield, sleeve coatings or covers. Lights in the buffet
41B-02-1 Critical. Observed pesticide-emitting strip present in food prep area. Above prep table.
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.

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4 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: EAST GARDEN CHINESE RESTAURANT
License Number: 1504821
License ID: 3255730
Inspection Visit ID: 3103533
Inspection Date: Friday, April 11, 2008
Inspection Number: 1633904
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Administrative complaint recommended - Existence of critical violations found in an initial inspection require administrative action to ensure compliance.
Total Number of Violations: 15
Number of Critical/Risk Violations: 11
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
01B-08-1 Critical. Observed the reuse of shell of crabs stored in the walkin cooler
01B-08-1 Critical. Observed the reuse of crab shell for imitation crab cake
01B-14-1 Critical. Observed 1 dented can of tomatoe sauce
01B-15-1 Critical. Stop Sale issued due to crab shell being reused for stuff crab cake that they were using pork instead of crab meat
08A-29-1 Critical. Observed uncovered food in walkin freezer. Salmon and beefin WIF. Repeat Violation. 01/08/08
14-21-1 Observed molluscan or crustacean shell being re-used.
14-33-1 Observed chest freezer door in bad condition iterior door is cracked and insulation showing
14-51-1 Observed nonfood-grade containers used for food storage. Grocery bags being used as food storage bags in chest freezer
20A-09-1 Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Over 200 ppm. Repeat Violation. Corrected On Site. 100ppm
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm Corrected On Site. 50 ppm
22-16-1 Critical. Observed heavyly soiled walkin cooler shelves.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Sushi bar. Repeat Violation.
37-19-1 Observed moldy ceiling tiles above walkin freezer.
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Manual warewashing over 200ppm chlorine. Repeat Violation.
52-01-1 Critical. Identity of food or food product misrepresented. Observed crab cakes listed on the buffett line. Asked what kind of ingredients was being used inside of the crab cake shell and manager stated pork and vegitables

Inspection For: EAST GARDEN CHINESE RESTAURANT
License Number: 1504821
License ID: 3255730
Inspection Visit ID: 2900992
Inspection Date: Tuesday, January 08, 2008
Inspection Number: 1569921
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 22
Number of Critical/Risk Violations: 15
Number of Noncritical Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
02-13-2 Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked chicken,cooked pork,boiled eggs Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Salmon in RIC sushi area
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked pork cook line RIC
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken on stick Corrected On Site. Recommended reheat
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. RIC in sushi bar area. RIC is not to be used till repaired.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw pork over vegitables in RIF on cook line
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw pork ove spinach in WIC Corrected On Site.
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. WIF chicken,fish and egg rolls
08B-04-1 Critical. Observed cloth used as a food-contact surface. In sushi rice warmer Corrected On Site.
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in sushi bar area Corrected On Site.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen
13-03-1 Observed employee with no hair restraint. Corrected On Site.
15-36-1 Observed knife block in use to store knives. Kitchen Corrected On Site. Threw away
16-13-1 Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Just washing not set up for sanitizer Corrected On Site.
22-22-1 Critical. Observed moderate encrusted material on can opener blade
23-03-1 Observed heavy build-up of grease on hood filters at sushi bar
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Sushi bar
37-14-1 Observed ceiling tiles in dry storage area with several water stains that have a black substance
38-10-1 Light not functioning. In kitchen above dishmachine
38-10-1 Light not functioning. Dry storage area above chest freezer
41B-02-1 Critical. Observed pesticide-emitting strip present in food prep area. Hanging from kitchen ceiling

Inspection For: EAST GARDEN CHINESE RESTAURANT
License Number: 1504821
License ID: 3255730
Inspection Visit ID: 2900993
Inspection Date: Friday, July 27, 2007
Inspection Number: 1569922
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
02-07-1 Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Spinach in a bucket,pigs n a blanket in walkin cooler. Repeat Violation.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef cook line RIC. Repeat Violation.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Fried rice Corrected On Site.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cutting celery with ba hands
14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Cook line cooler. Repeat Violation.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable in front of cooking equipment. Repeat Violation.
14-51-1 Observed shopping bags being used as food storage bags
23-03-1 Observed heavy build-up of grease on hood filters at sushi bar and kitchen. Repeat Violation.
37-01-1 2 Ceiling tile's missing above walkin cooler
47-06-1 Critical. Observed extension cord in use for microwave at eait staff area

Inspection For: EAST GARDEN CHINESE RESTAURANT
License Number: 1504821
License ID: 3255730
Inspection Visit ID: 2826440
Inspection Date: Tuesday, July 24, 2007
Inspection Number: 1495916
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 13
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
02-06-1 Critical. Violation: 02-06-1Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. Egg rolls,cooked chicken and cooked pork in walkin cooler
02-09-1 Critical. Violation: 02-09-1Label on a food item packaged on-site lacking required information. Food container of powdered peanuts
03A-07-1 Critical. Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. In cookline reach in cooler.
12B-03-1 Critical. Violation: 12B-03-1Observed employee drinking from an open beverage container in a food preparation or other restricted area. On cooks line
14-36-1 Violation: 14-36-1Observed gaskets/seals on cold holding unit in poor repair. Cooks line reach in cooler
14-37-1 Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable. On cooks line coolers
23-03-1 Violation: 23-03-1Observed heavy build-up of grease on hood filters at sushi station
31-12-1 Critical. Violation: 31-12-1Observed handwash sink used for purposes other than handwashing. Observed food and a cloth in hand sink at cook's line
32-16-1 Critical. Violation: 32-16-1Hand wash sink lacking proper hand drying provisions. In kitchen by cooks line
32-17-1 Critical. Violation: 32-17-1Handwashing cleanser lacking at handwashing lavatory. At sink on cooks line
35A-06-1 Critical. Violation: 35A-06-1Observed the accumulation of dead or trapped Flys on a fly trap's in kitchen Corrected On Site.
37-01-1 Violation: 37-01-1Ceiling tile missing above freezer
37-14-1 Violation: 37-14-1Observed water stains on ceiling tile above freezer.

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2 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: EAST GARDEN CHINESE RESTAURANT
License Number: 1504821
Inspection Date: Friday, June 22, 2007
Inspection Number: 1495916
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 16
Number of Critical/Risk Violations: 11
Number of Noncritical Violations: 5
Details
2 risk violations of code 01 which requires:
  • “01a - Food obtained from approved source.”
  • “01b - Wholesome, sound condition.”
2 risk violations of code 02 which requires:
  • “02 - Original container; properly labeled, date marking, shell stock tags.”
  • “02-11 - Consumer advisory on raw/undercooked oysters.”
  • “02-13 - Consumer advisory on raw/undercooked animal products.”
1 risk violation of code 03 which requires:
  • “03a - Cold food at proper temperatures during storage, display, service, transport and cold holding.”
  • “03b - Hot food at proper temperature.”
  • “03c - Foods properly cooked/reheated.”
  • “03d - Foods properly cooled.”
1 risk violation of code 12 which requires:
  • “12a - Hands washed and clean, good hygienic practices (observed), alternative operating plan.”
  • “12b - Proper hygienic practices, eating/drinking/smoking (evidence.)”
2 violations of code 14 which requires:
  • “Food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 23 which requires:
  • “Non-food contact surfaces clean.”
1 critical violation of code 31 which requires:
  • “Toilet and hand washing facilities, number, convenient, designed, installed.”
2 risk violations of code 32 which requires:
  • “Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue, covered waste receptacles.”
1 critical violation of code 35 which requires:
  • “35a - Presence of insects/rodents. Animals prohibited.”
  • “35b - Outer openings protected from insects, rodent proof.”
2 violations of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
1 critical violation of code 45 which requires:
  • “Fire extinguishers - proper and sufficient (For Reporting Purposes Only)”

Inspection For: EAST GARDEN CHINESE RESTAURANT
License Number: 1504821
Inspection Date: Friday, October 13, 2006
Inspection Number: 1524201
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 28
Number of Critical/Risk Violations: 19
Number of Noncritical Violations: 9
Details
1 risk violation of code 01 which requires:
  • “01a - Food obtained from approved source.”
  • “01b - Wholesome, sound condition.”
4 risk violations of code 02 which requires:
  • “02 - Original container; properly labeled, date marking, shell stock tags.”
  • “02-11 - Consumer advisory on raw/undercooked oysters.”
  • “02-13 - Consumer advisory on raw/undercooked animal products.”
1 risk violation of code 03 which requires:
  • “03a - Cold food at proper temperatures during storage, display, service, transport and cold holding.”
  • “03b - Hot food at proper temperature.”
  • “03c - Foods properly cooked/reheated.”
  • “03d - Foods properly cooled.”
1 critical violation of code 04 which requires:
  • “Facilities to maintain product temperature.”
1 violation of code 10 which requires:
  • “In use food dispensing utensils properly stored”
3 risk violations of code 12 which requires:
  • “12a - Hands washed and clean, good hygienic practices (observed), alternative operating plan.”
  • “12b - Proper hygienic practices, eating/drinking/smoking (evidence.)”
2 violations of code 14 which requires:
  • “Food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
1 violation of code 24 which requires:
  • “Storage/handling of clean equipment, utensils”
1 critical violation of code 28 which requires:
  • “Sewage and wastewater disposed properly.”
1 violation of code 29 which requires:
  • “Plumbing installed and maintained”
1 risk violation of code 32 which requires:
  • “Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue, covered waste receptacles.”
1 violation of code 34 which requires:
  • “Outside storage area clean, enclosure properly constructed”
2 critical violations of code 35 which requires:
  • “35a - Presence of insects/rodents. Animals prohibited.”
  • “35b - Outer openings protected from insects, rodent proof.”
3 violations of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
1 critical violation of code 45 which requires:
  • “Fire extinguishers - proper and sufficient (For Reporting Purposes Only)”
1 critical violation of code 47 which requires:
  • “Electrical wiring - adequate, good repair (For Reporting Purposes Only)”
2 risk violations of code 53 which requires:
  • “53a - Food management certification valid.”
  • “53b - Employee training verification.”

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day East Garden Chinese Restaurant in Melbourne Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Melbourne's East Garden Chinese Restaurant.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while East Garden Chinese Restaurant may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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