LAN XANG-LAO.THAI.VIETNAMESE.DIM SUM LLC
1400 COLONIAL BLVD, STE 57, Fort Myers FL 33907
Last inspected Nov 21, 2024 · 4 visits since September 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
SEP 23
MAY 24
NOV 24
▲ GETTING WORSE
3 inspections trending down, 25 points off where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw salmon (49F - Cold Holding); raw tuna (48F - Cold Holding); raw yellow fin tuna (47F - Cold Holding); ambient (38F- cold holding) Per operator items have been set in reach-in cooler for two hours. Operator placed ice bag on each item.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2019000143 | Dec 4, 2018 | May 20, 2019 | $800 |
Inspection history
4 visits, newest first
Nov 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate7 Basic
What the inspector wrote — 7 findingsThe state's own report →
Accumulation of black/green mold-like substance in the interior of the ice machine.
Grease on the ground and pad around grease receptacle.
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hood soiled with grease.
Show the remaining 3 findings ▾
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease behind the hood and cooking equipments.
Worn, torn and/or soiled floors/carpeting. Soiled floors at walk-in cooler.
Nov 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Dishmachine (chlorine 00ppm)sanitizer not at proper minimum strength. Operator discontinued use of dishmachine for sanitizing and set up triple sink (chlorine 100ppm)sanitization until dishmachine is repaired and sanitizing properly.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line; raw shrimp stored over mix herbs. Operator removed mix herbs to proper storage.
Toxic substance/chemical improperly stored. Two chemical spray bottles stores above clean plates at cook line. Operator removed all spray bottles to proper storage.
Handwash sink used for purposes other than handwashing. Hand washing sink at prep area and sushi bar used to stored food containers. Operator removed the food containers.
Spray bottle containing toxic substance not labeled at dish machine area.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Grease on the ground and pad around grease receptacle.
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hood soiled with grease.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease behind the hood and cooking equipments.
Wet wiping cloth not stored in sanitizing solution between uses at prep area.
Worn, torn and/or soiled floors/carpeting. Soiled floors at walk-in cooler.
May 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 2 high priority.
2 High priority6 Intermediate10 Basic
Show 18 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw salmon (49F - Cold Holding); raw tuna (48F - Cold Holding); raw yellow fin tuna (47F - Cold Holding); ambient (38F- cold holding) Per operator items have been set in reach-in cooler for two hours. Operator placed ice bag on each item.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At sushi bar; cooked rice (121F - Hot Holding) Per operator rice will be discarded after 4 hours. Discussed with operator using time as a public health control form. Provided operator time as public health control form.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Food manager certification for Lavinia Hanlotxomphou expired on 07/19/2023. There is no other person with valid food manager certification at establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine nozzles soiled with mold-like substance. Operator cleaned nozzles at time of inspection.
No soap provided at handwash sink at server station and sushi bar. Operator provided soda for both handwashing sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At sushi bar; cooked rice (121F - Hot Holding) Per operator rice will be discarded after 4 hours. Discussed with operator using time as a public health control form. Provided operator time as public health control form.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Per operator cooked chicken thawed from previous day at walk in cooler, not date marked.
Spray bottle containing toxic substance not labeled at prep area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned ice machine at time of inspection.
Ceiling/ceiling tile shows damage or is in disrepair throughout kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee key and cell phone on preparation area where food plated. Discussed with operator and employee removed his personal items.
Faucet/handle missing at plumbing fixture at handwashing sink near dishmachine.
Floor soiled/has accumulation of debris throughout kitchen area under equipments and shelves.
Food stored on floor. Rice containers stored on floor at sushi bar and dry storage.
In-use ice scoop stored on soiled ice machine surface between uses at bar area. Operator removed ice scooped and sanitized it.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep area at server station soiled with grease, food debris next to soda machine. Operator cleaned area at time of inspection.
Scoop handle in contact with rice. Operator removed scoop and placed it at proper storage.
Wet mop not stored in a manner to allow the mop dry at kitchen exit door.
Sep 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate6 Basic
Show 10 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed Lavina Hanlotxomphou 07/19/2018 CFM is expired.
Handwash sink not accessible for employee use at all times to pitcher stored on the inside of the hand washing sink.
No paper towels or mechanical hand drying device provided at handwash sink at the sushi station.
No soap provided at handwash sink at the sushi station.
Bowl or other container with no handle used to dispense food at the sushi station. Cook removed the bowl.
Buildup of food debris/soil residue on equipment door handles at yet reach in coolers on the cook line.
Equipment and utensils not properly air-dried - wet nesting on shelf near the ware washing station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust reach in cooler gaskets on t(e line.
Reach-in cooler interior/shelves have accumulation of soil residues on the reach in coolers on the line.
Wet wiping cloth not stored in sanitizing solution between uses at the severs station. Operator placed the wet wiping cloth inside the sanitizer bucket.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.