Spring Hill News | CHOPSTIX Restaurant Inspection Records

CHOPSTIX

11068 SPRING HILL DR, SPRING HILL


Inspection records

Dec 01, 2022

HIGH
INTERMEDIATE
BASIC
1
1
5

Violations

  • Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2022-11-30: **Time Extended** - From follow-up inspection 2022-12-01: **Time Extended**
  • Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under cooking equipment on cook line **Warning** - From follow-up inspection 2022-11-30: **Time Extended** - From follow-up inspection 2022-12-01: **Time Extended**
  • Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled Walk in cooler shelves soiled Exterior of prep table, reach in cooler and cooking equipment soiled **Warning** - From follow-up inspection 2022-11-30: **Time Extended** - From follow-up inspection 2022-12-01: **Time Extended**
  • Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning** - From follow-up inspection 2022-11-30: **Time Extended** - From follow-up inspection 2022-12-01: **Time Extended**
  • Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2022-11-30: **Time Extended** - From follow-up inspection 2022-12-01: **Time Extended**
  • High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 3 live in between reach in cooler and hot well 4 in drain under hot well table 2 on shelf under hot well **Warning** - From follow-up inspection 2022-11-30: 4 live in wheel of reach in cooler Operator killed and will sanitize **Admin Complaint** - From follow-up inspection 2022-12-01: 1 live under prep sink 1 dead under prep sink Operator discarded and sanitized the area **Time Extended**
  • Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2022-11-30: **Time Extended** - From follow-up inspection 2022-12-01: **Time Extended**

Dec 01, 2022

HIGH
INTERMEDIATE
BASIC
0
1
4

Violations

  • Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2022-11-30: **Time Extended** - From follow-up inspection 2022-12-01: **Time Extended** - From follow-up inspection 2022-12-01: **Time Extended**
  • Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under cooking equipment on cook line **Warning** - From follow-up inspection 2022-11-30: **Time Extended** - From follow-up inspection 2022-12-01: **Time Extended** - From follow-up inspection 2022-12-01: **Time Extended**
  • Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled Walk in cooler shelves soiled Exterior of prep table, reach in cooler and cooking equipment soiled **Warning** - From follow-up inspection 2022-11-30: **Time Extended** - From follow-up inspection 2022-12-01: **Time Extended** - From follow-up inspection 2022-12-01: Walk in cooler shelves need cleaning **Time Extended**
  • Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2022-11-30: **Time Extended** - From follow-up inspection 2022-12-01: **Time Extended** - From follow-up inspection 2022-12-01: **Time Extended**
  • Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2022-11-30: **Time Extended** - From follow-up inspection 2022-12-01: **Time Extended** - From follow-up inspection 2022-12-01: Safe staff books have been ordered. **Time Extended**

Nov 30, 2022

HIGH
INTERMEDIATE
BASIC
1
1
5

Violations

  • Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2022-11-30: **Time Extended**
  • Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under cooking equipment on cook line **Warning** - From follow-up inspection 2022-11-30: **Time Extended**
  • Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled Walk in cooler shelves soiled Exterior of prep table, reach in cooler and cooking equipment soiled **Warning** - From follow-up inspection 2022-11-30: **Time Extended**
  • Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning** - From follow-up inspection 2022-11-30: **Time Extended**
  • Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2022-11-30: **Time Extended**
  • High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 3 live in between reach in cooler and hot well 4 in drain under hot well table 2 on shelf under hot well **Warning** - From follow-up inspection 2022-11-30: 4 live in wheel of reach in cooler Operator killed and will sanitize **Admin Complaint**
  • Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2022-11-30: **Time Extended**

Nov 30, 2022

HIGH
INTERMEDIATE
BASIC
2
3
8

Violations

  • Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
  • Basic - Dead roaches on premises. 1 dead under rack behind prep table 3 dead on floor behind reach in cooler 1 dead above to go containers on cook line 6 dead under prep sink 5 dead under 3 compartment sink **Warning**
  • Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
  • Basic - Floor soiled/has accumulation of debris. Under cooking equipment on cook line **Warning**
  • Basic - Food stored on floor. Bucket of beef on floor in walk in cooler **Warning**
  • Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled Walk in cooler shelves soiled Exterior of prep table, reach in cooler and cooking equipment soiled **Warning**
  • Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
  • Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
  • High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed cabbage, raw pork over unwashed celery in walk in cooler **Warning**
  • High Priority - Roach activity present as evidenced by live roaches found. 3 live in between reach in cooler and hot well 4 in drain under hot well table 2 on shelf under hot well **Warning**
  • 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. **Warning**
  • Intermediate - No soap provided at handwash sink. No soap at hand sink at front counter **Warning**
  • Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles, cut cabbage in walk in cooler not date marked **Warning**

Dec 27, 2021

HIGH
INTERMEDIATE
BASIC
1
2
2

Violations

  • Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching flour, discussed the need to store scoop handles so the do not touch food
  • Basic - Stored food not covered. Walk in cooler- prepped onions, broccoli,
  • High Priority - Raw animal food stored over or with unwashed produce. Raw eggs over a bag of fresh carrots **Corrected On-Site**
  • Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line
  • Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pork thawing no prep or freeze date

Nov 23, 2021

HIGH
INTERMEDIATE
BASIC
1
0
2

Violations

  • Basic - Employee eating in a food preparation or other restricted area. Employee eating near cook line. Discussed the need to not eat in food prep or holding areas.
  • Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp being thawed in standing water. Discussed with operator the need to run cool water over foods that are thawing
  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over prepped onions in walk in cooler. Operator moved chicken to bottom shelf **Corrected On-Site**

Feb 24, 2021

HIGH
INTERMEDIATE
BASIC
1
1
0

Violations

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter; cut cabbage (65°F - Cold Holding) Returned to reach in cooler to chill
  • Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wonton, shrimp, cut cabbage

Dec 10, 2020

HIGH
INTERMEDIATE
BASIC
0
1
0

Violations

  • Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, chicken, pork

Jan 27, 2020

HIGH
INTERMEDIATE
BASIC
1
1
4

Violations

  • Basic - Build-up of grease/dust/debris on hood filters.
  • Basic - Equipment in poor repair. Wood drop leaf table, not painted and wood is splintering.
  • Basic - Light not functioning. Hood
  • Basic - Stored food not covered in walk-in cooler. Cut onion, cut broccoli, cut cabbage
  • High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over bulk sauces
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork, cut cabbage, chicken

Sep 18, 2019

HIGH
INTERMEDIATE
BASIC
1
0
2

Violations

  • Basic - - From initial inspection : Basic - Equipment in poor repair. Table in kitchen, wood peeling off, soiled **Warning** - From follow-up inspection 2019-09-18: **Time Extended**
  • Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Back door **Repeat Violation** **Warning** - From follow-up inspection 2019-09-18: **Time Extended**
  • High Priority - - From initial inspection : High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cooked chicken 45°, cooked shrimp 45°, raw chicken 46°, raw shrimp 45°, lo mein 46°, rangoons 48°, ribs 47°, all moved to walk in cooler, manager turned cooler down On refrigerator at end of cook line- egg rolls 45°, raw chicken wings 45°, moved to walk in cooler **Corrective Action Taken** **Warning** - From follow-up inspection 2019-09-18: in reach in cooler - Pork 43°, raw chicken 42°, shrimp 42°, cooked chicken 42° In refrigerator - egg rolls made yesterday 45°, crab rangoons made yesterday 45°, moved to walk in cooler **Time Extended** **Corrective Action Taken**

Sep 17, 2019

HIGH
INTERMEDIATE
BASIC
2
1
4

Violations

  • Basic - Bowl or other container with no handle used to dispense food. At lift top, bowl used for raw shrimp **Warning**
  • Basic - Equipment in poor repair. Table in kitchen, wood peeling off, soiled **Warning**
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit. In refrigerator in kitchen **Warning**
  • Basic - Outer openings not protected with self-closing doors. Back door **Repeat Violation** **Warning**
  • High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cooked chicken 45°, cooked shrimp 45°, raw chicken 46°, raw shrimp 45°, lo mein 46°, rangoons 48°, ribs 47°, all moved to walk in cooler, manager turned cooler down On refrigerator at end of cook line- egg rolls 45°, raw chicken wings 45°, moved to walk in cooler **Corrective Action Taken** **Warning**
  • High Priority - Raw animal food stored over ready-to-eat food. In walk in cooler raw chicken over sprouts **Corrected On-Site** **Warning**
  • Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked chicken on speed rack in kitchen 86°, moved to walk in cooler Cooked pork in oven 112/116° operator removed and moved to walk in cooler **Corrective Action Taken** **Repeat Violation** **Warning**

Mar 19, 2019

HIGH
INTERMEDIATE
BASIC
0
1
3

Violations

  • Basic - Building components, attachments or fixtures in poor repair. Back door taped at bottom to hold screen
  • Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelf over 3 compartment sink
  • Basic - Outer openings not protected with self-closing doors. Back door
  • Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cabbage cut this morning 64°, put in reach in cooler

Aug 21, 2018

HIGH
INTERMEDIATE
BASIC
3
0
1

Violations

  • Basic - Reach-in cooler shelves with rust that has pitted the surface. Lift top on cook line
  • High Priority - Dented/rusted cans present. See stop sale. 1 can of baby corn, 1 can of oyster flavored sauce
  • High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Asked cook to wash hands **Corrective Action Taken**
  • High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Tray, cutting board and knife only rinsed, then put away. Discussed 3 compartment sink set up and chlorine sanitizer levels **Corrective Action Taken**

Mar 01, 2018

HIGH
INTERMEDIATE
BASIC
2
1
5

Violations

  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.cook
  • Basic - Paper towel used as liner for food container. Menu used as liner for cooked chicken **Corrected On-Site**
  • Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.
  • Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. On table next to refrigerator **Corrected On-Site**
  • High Priority - Dented/rusted cans present. See stop sale. 1 can of oyster flavored sauce, dented to points
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprout 74° - on counter **Corrective Action Taken**
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bag of vegetables and knife **Corrected On-Site** **Repeat Violation**

Aug 24, 2017

HIGH
INTERMEDIATE
BASIC
0
0
2

Violations

  • Basic - - From inspection on 2017-08-23: Basic - Build-up of grease/dust/debris on hood filters. **Warning** - From follow-up inspection on 2017-08-24: **Time Extended**
  • Basic - - From inspection on 2017-08-23: Basic - Outer openings not protected with self-closing doors. Back door **Warning** - From follow-up inspection on 2017-08-24: **Time Extended**

Aug 23, 2017

HIGH
INTERMEDIATE
BASIC
2
2
5

Violations

  • Basic - Build-up of grease/dust/debris on hood filters. **Warning**
  • Basic - Duct tape used to repair nonfood-contact surface. Handles of lift top cooler **Repeat Violation** **Warning**
  • Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. Walk in cooler **Warning**
  • Basic - Food stored in a location that is exposed to splash/dust. Cut chicken in pan in front of hand wash sink **Corrected On-Site** **Warning**
  • Basic - Outer openings not protected with self-closing doors. Back door **Warning**
  • High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Pork 47°, shrimp 46°, chicken 46°, shrimp 47°, cooked chicken 47°, cooked pork 50°. Lift top on line **Warning**
  • High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shell eggs over onions, raw chicken over bucket of sprouts **Corrected On-Site** **Repeat Violation** **Warning**
  • Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Cardboard Barrel with raw chicken in bus tub in blocking sink **Corrected On-Site** **Warning**
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Rubber gloves blocking handles **Corrected On-Site** **Repeat Violation** **Warning**

Mar 20, 2017

HIGH
INTERMEDIATE
BASIC
0
0
2

Violations

  • Basic - - From inspection on 2017-03-02: Basic - Duct tape used on nonfood-contact surface. Handles of lift top on cook line **Repeat Violation** **Warning** - From follow-up inspection on 2017-03-20: **Time Extended**
  • Basic - - From inspection on 2017-03-02: Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler on cook line, top of left door **Repeat Violation** **Warning** - From follow-up inspection on 2017-03-20: **Time Extended**

Mar 02, 2017

HIGH
INTERMEDIATE
BASIC
6
2
3

Violations

  • Basic - Duct tape used on nonfood-contact surface. Handles of lift top on cook line **Repeat Violation** **Warning**
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp, moved to sink and turned on water **Corrective Action Taken** **Warning**
  • Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler on cook line, top of left door **Repeat Violation** **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts 71°, cooked chicken 62° left on counter **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Brown rice in left steamer 116/104°. Operator tried to explain that it was made today, at 2:00, it will be hot soon. **Warning**
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Chicken over fish on speed rack **Corrected On-Site** **Repeat Violation** **Warning**
  • High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. 69°, put in reach in cooler **Corrective Action Taken** **Warning**
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Oyster sauce- opened at 11am, not refrigerated , left on shelf. 80° **Warning**
  • High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation** **Warning**
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In sink by prep table, large knife **Corrected On-Site** **Warning**
  • Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Warning**

Aug 15, 2016

HIGH
INTERMEDIATE
BASIC
3
0
5

Violations

  • Basic - Duct tape used to on nonfood-contact surface. Handles of lift top.
  • Basic - Outer openings not protected with self-closing doors. **Repeat Violation**
  • Basic - Reach-in cooler gasket torn/in disrepair. 3 door on cook line
  • Basic - Soil residue build-up on nonfood-contact surface. Door knob coated with soil/ dirt, back screen door.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. On wok table
  • High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator purchased approved sanitizer before end of inspection . **Corrected On-Site**
  • High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shell eggs over onions, raw chicken over sprouts **Corrective Action Taken** **Repeat Violation**
  • High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**

All data from myfloridalicense.com