CHINA BOWL

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked at dishwash area , Manager removed obstruction Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Food dispensed (flour )with a bowl without a handle. Manager removed bowl Corrected On-Site

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cardboard soiled with grease o floor of cookline

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tile throughout kitchen are not smooth and cleanable.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. gasket on reach in freezer at front of kitchen torn

Basic - Covered waste receptacle not provided in unisex bathroom. No covered waste receptacle provided in unisex bathroom.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked ( bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. Repeat Violation

Basic - Food stored on floor. Bag of beef on floor of walk in freezer, containers of soup on floor of walk-in-cooler . Manager placed all items on shelf. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In-use utensil stored with handle touching food product( rice.). Manager removed scoop. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave buttons on cookline soiled with grease Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. single service lids not inverted or protected. Manager inverted lids. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of food removed ( flour ) from original container not labeled with name of contents.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began to handle to go containers to portion food without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line stove: noodles (45F - Cold Holding). Manager stated noodles were placed in reach-in cooler one hour prior to temperature being taken. Manager moved noodles to interior of cooler to reduce temperature to 41F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line stove. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Gloves stored in front counter hand washing sink. Employee removed gloves during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken stored in walk-in cooler. Manager stated chicken was cooked the previous morning. Manager placed proper date on chicken. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored at end of three compartment sink. Repeat Violation

Basic - Equipment in poor repair. Interior of microwave on shelf across from cook line fryers. Gasket for reach-in freezer across from cook line fryers. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Containers stored on shelf above three compartment sink.

Basic - Food stored on floor. Container of soy sauce stored on kitchen floor. Case of shrimp stored on walk-in freezer floor. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. No choking poster posted. Inspector provided operator with choking poster. Manager posted choking poster during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door of reach-in freezer across from cook line fryers.

High Priority - Food with mold-like growth. See stop sale. Head of lettuce in walk-in cooler.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing, rinsing and stacking dishes without sanitizing. Manager had employee setup three compartment sink to rewash dishes. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cut cabbage in walk-in cooler. Raw chicken not in original package stored over bag of fries in walk-in freezer. Manager moved chicken to bottom shelf in both instances. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork stored in reach-in cooler across from cook line fryer. Manager stated pork was prepared the previous morning. Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information. Two employee training certificates missing certificate number. Manager placed his certificate number on certificates. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Cardboard on shelf across from three compartment sink. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored in front counter reach-in cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored at end of three compartment sink. Repeat Violation

Basic - Equipment in poor repair. Microwave on shelf across from cook line fryer. Repeat Violation

Basic - Food stored on floor. Container of MSG and cooking oil stored on kitchen floor. Manager placed items on shelf. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go containers at end of front counter. To go containers on kitchen shelf. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature on rolling rack in front of walk-in cooler. Manager moved chicken inside of walk-in cooler to finish thawing. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling pans of food without washing hands. Manager had employee wash hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee talking on phone then proceeded to handle food and clean to go boxes on cook line. Manager had employee wash hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked ribs in reach-in cooler across from cook line fryers. Raw chicken stored over sauces in walk-in cooler. Manager moved chicken to bottom shelf in both areas. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in walk-in cooler. Manager moved chicken to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in coolers across from cook line. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped water in front counter hand washing sink. Serving spoon stored in kitchen hand washing sink.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Four employees working with no certified food manager present.

Intermediate - No soap provided at handwash sink. No hand soap at kitchen hand washing sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and egg rolls stored in walk-in cooler. Employee stated items were prepared on 6/30/2024. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowls used to scoop flour from bins on kitchen shelf next to dish area. Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Cardboard used to line shelf underneath warmers with rice on kitchen shelf. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf above bins of flour in kitchen.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee hot dogs stored on walk-in cooler shelf. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on reach-in cooler across from cook line. Employee removed phone. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored above three compartment sink.

Basic - Equipment in poor repair. Inside of microwave on shelf across from fryers. Gaskets of reach-in cooler across from cook line. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Containers used to store egg rolls in walk-in cooler. Container used to store chicken in reach-in cooler across from fryers.

Basic - Food stored on floor. Chicken stored on walk-in freezer floor. Sauces stored on walk-in cooler floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon stored in standing water, 98F. Manager removed spoon from water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Fan covers in walk-in cooler. Walk-in cooler gasket. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf. Manager turned containers over. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bins of flour stored on shelf next to dish area.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and placed prepped bags of pork in walk-in cooler. Manager had employee wash hands. Repeat Violation Admin Complaint

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee placed cooked pork in bags with bare hands. Manager had employee wash hands and put on gloves to handle remaining pork. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Chicken in walk-in freezer stored in to go bags.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over wonton wraps in walk-in freezer. Manager moved chicken to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line stove stained. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in reach-in cooler across from cook line grill. Manager stated item prepared on 1/9. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar from container in dry storage area.

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining bottom shelf of table across from walk-in cooler. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on shelf above reach-in cooler across from cook line stove. Manager removed bottle of water from shelf. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on shelf in walk-in cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored at the end of the three compartment sink.

Basic - Equipment in poor repair. Gaskets of reach-in cooler across from cook line stove torn. Repeat Violation

Basic - Food stored on floor. Soy sauce stored on kitchen floor across from walk-in cooler. Sauces stored on walk-in cooler floor. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line stove greasy. Gaskets of reach-in cooler across from cook line stove.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf above kitchen reach-in coolers. Manager turned containers over. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling clean pans in dish area. Manager had employee wash hands and rewash pans. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored above tofu in walk-in cooler. Manager moved eggs to shelf below tofu. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from stove stained. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink next to three compartment sink blocked by cases of cooking oil. Manager placed cooking oil on shelf. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Steel wool stored in hand washing sink next to three compartment sink. Manager removed steel wool. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls stored in walk-in cooler, manager stated item was prepared on 8/4. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of degreaser stored on cook line floor.

Basic - Cardboard used to line food-contact shelves. Shelves in back of kitchen across from walk-in cooler. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans stored on dish rack next to three compartment sink. Manager turned containers over. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above containers of starch in dry storage area. Manager discarded drinks. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on rack next to three compartment sink.

Basic - Equipment in poor repair. Gasket of reach-in freezer across from fryers.

Basic - Food stored on floor. Cases of cooking oil stored on floor in front of hand washing sink next to three compartment sink. Manager moved cases of cooking oil to shelf. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system. Gaps in hood filters above stove and grill. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles of hand washing sink behind front counter. Mop sink in back of kitchen. Gasket of Reach-in cooler across from stove. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Containers stored above three compartment sink.

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler across from cook line stove.

Basic - Stored food not covered. Containers of noodles stored in reach-in freezer across from fryers. Manager placed covers on items. Chicken and egg rolls stored in walk-in cooler. Manager placed covers on items. Corrected On-Site Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in empty mop bucket in front of mop sink. Manager hung up mop to air dry. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on prep table across from fryers.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling clean single service items without washing hands. Manager had employee wash hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over brown sauce in walk-in cooler. Manager moved chicken to bottom shelf. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Containers of dish soap stored next to cooking oil in prep area of kitchen. Manager moved cooking oil to dry storage area. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available for establishment. Inspector provided operator with written procedure, operator printed written procedure and placed on wall. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board reach-in cooler across from cook line oven. Cutting boards stored above three compartment sink.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at end of cook line blocked by cart. Manager moved cart. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Steel wool and gloves stored in hand washing sink behind front counter. Manager removed items from hand washing sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. No hand soap or hand towels at hand washing sink at end of cook line or next to three compartment sink. Manager provided soap and towels for both sinks. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork stored in reach-in cooler across from cook line fryers. Manager stated item prepared on 3/4. Manager placed proper date on item. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop rice stored on cook line. Manager discarded cup. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Shelf at end of cook line across from three compartment sink.

Basic - Food stored on floor. Brown sauce stored on floor in walk-in cooler. Pork stored on floor in walk-in freezer. Manager placed items on shelf. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system. Gaps in between hood filters above cook line fryers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach-in cooler across from oven. Mop sink area. Outside of food containers in dry storage area next to three compartment sink.

Basic - Single-service articles improperly stored. To go cup lids stored on floor in dry storage area. Manager placed items on shelf. To go containers on shelf in prep area not inverted. Manager turned containers over. Corrected On-Site

Basic - Stored food not covered. Chicken stored in walk-in cooler. Manager placed cover on chicken. Corrected On-Site

Basic - Worn, torn and/or soiled floors. Floor beneath cook line fryers greasy.

High Priority - Chlorine sanitizer in spray bottle/bucket not at proper minimum strength. Observed the sanitizer bucket on the front line at 0ppm for chlorine. Bleach was added to 100 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed the rice at the front line lacked a time mark. The remaining time on a sticker was added. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the inside of the second flip top has an accumulation of debris. Observed a cutting board over the 3 compartment sink is stained.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a ladle in the second hand wash sink. ALSO, 2 bowls in the third hand wash sink. All items were removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels at all hand wash sinks. Paper towels were added. ALSO, the back hand wash sink lacked soap. Soap was added. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a phone and keys stored over the second flip top. These were pocketed. Corrected On-Site

Basic - Food stored on floor. Observed multiple gallon jugs of oil stored on the floor in the kitchen.