MELBOURNE HOP BO CHINESE RESTAURANT

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored above tofu in walk in cooler.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Walk in freezer speed rack has raw chicken over raw pork.

Intermediate - Handwash sink used for purposes other than handwashing. Clear bowl and chop sticks stored in hand sink front counter.

Basic - Building components, attachments or fixtures in poor repair. Walk in freezer door does not close all the way.

Basic - Light not functioning. 3 lights under hood not functioning.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated grease.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall next to back door is heavily soiled

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink end of cook line Corrected On-Site

Basic - Stored food not covered. Egg rolls in walk in cooler not covered

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed snow peas over prepped carrots and onions Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 27 rodent dropping on lid stored on dry storage shelves by back door. Admin Complaint

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. Emailed to operator

Intermediate - Handwash sink used for purposes other than handwashing. Brillo scrub in hand wash sink back line of kitchen sink

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on prep table with restaurant food. Raw fish stored with raw chicken, fish for personal use. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook had no hair restraint when I walked in Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Walk in cooler floor heavily soiled with old food debris underneath shelvings

Basic - Food stored on floor. Raw chicken stored on walk in cooler floor

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.

Basic - Walk-in cooler interior/shelves have accumulation of soil residues.

Basic - Working containers of food removed from original container not identified by common name. Names are no longer legible. Containers of salt, sugar and flour

Intermediate - Handwash sink not accessible for employee use at all times. Storing ladles and scrub in sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Out of paper towels at handwashing sink end of cook line and next to triple sink.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Current Hotel and Restaurant license not displayed. License displayed expire 4-1-24. License is current. Operator said printer broke, so unable to print new license.

Basic - Employee eating in a food preparation or other restricted area. Drink in prep cooler on cook line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Open orange drink in walk in cooler above food.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap under screen door back door.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Stored food not covered. Egg rolls in walk in cooler not covered.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. personal items above prep table. Cell phone Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fly swatter on prep table, prep table soiled with food debris. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear liquid. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowls in rice, and sugar Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone next to chicken Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

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

Basic - Working containers of food removed from original container not identified by common name. Sugar, salt and pepper mixture.

Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Undated milk in reach in cooler - From follow-up inspection 2023-02-03: Time Extended - From follow-up inspection 2023-02-07: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-02-03: Time Extended - From follow-up inspection 2023-02-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer left over food debris - From follow-up inspection 2023-02-03: Time Extended - From follow-up inspection 2023-02-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle clear liquid - From follow-up inspection 2023-02-03: Time Extended - From follow-up inspection 2023-02-07: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Using bowl to scoop dry rice Corrected On-Site Repeat Violation - From follow-up inspection 2023-02-03: Time Extended - From follow-up inspection 2023-02-07: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated grease, gas appointment for next month Corrective Action Taken Repeat Violation - From follow-up inspection 2023-02-03: Time Extended - From follow-up inspection 2023-02-07: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2023-02-03: Time Extended - From follow-up inspection 2023-02-07: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. In walk in freezer, holding cooked pork in thank you grocery bags Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over ready to eat sauces Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw steak (49-51F - Cold Holding); raw chicken (48F - Cold Holding); cooked pork (51F - Cold Holding); raw shrimp (44-47F - Cold Holding) Operator states they stocked these items in the fridge 20 minutes ago but were left on the counter while setting up. Ambient air in cooler OK at 41F, suggested to rapid chill items with bagged ice to bring them back down to temp. Retemped raw shrimp 41F Raw chicken 40F Raw steak 41FCorrective Action Taken Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Steal Wool scrubbie brush in hand wash sink Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No dates on any items in walk in cooler

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water only temping at 83F at hand wash sink at the end of the cook line

Basic - Bowl or other container with no handle used to dispense food. Using bowl to scoop dry rice Using bowl to scoop sugar Repeat Violation

Basic - Equipment in poor repair. Torn gasket on cookline unit

Basic - Exterior door has a gap at the threshold that opens to the outside. At back door to restaurant Repeat Violation

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cookline unit left over food debris Plastic shelf liners in dry storage soiled Hood filters accumulated grease Repeat Violation

Basic - Stored food not covered. In walk in cooler multiple items uncovered, egg rolls, cooked noodles, cut veggies, cooked pork, etc....

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

High Priority - Nonfood-grade bags used in direct contact with food. In walk in cooler

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on April 1st, 2022. Please visit dbpr website to renew license Admin Complaint

High Priority - Raw chicken stored over raw beef. Operator rotated meats. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw steak 45-47F Raw chicken 45-48F Operator states they had the lid open for service and food was placed here at 11. Suggested rapid chill. Went back to temp both items below 42F Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. 2 hand wash sinks in building have scrubbies in then

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at front

Basic - Bowl or other container with no handle used to dispense food. Using plastic bowl to scoop rice Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on prep table

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and AirPods on cookline Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. Oil stored on floor under wok station

Basic - Light not functioning. In hood, not affecting visibility

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood accumulated grease Gaskets cookline unit soiled Wire white shelves in back soiled accumulated debris Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Unlabeled sugar in bins Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee went from lobby to kitchen put on gloves no handwash educated on proper handwash Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Raw beef over uncut green bell peppers Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. No date marking in walk in cooler or in units on cookline

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. See stop sale. Opened at 11:00 Food was placed there at 11 according to operator. Napa 61°f noodles 59°f Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Meat slicer

Intermediate - Handwash sink used for purposes other than handwashing. Food debris left in handwash sink

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Could not located time plan paper, provided operator with new time plan paper and filled out. Did have time marks on food items. Must keep available or future inspectionsCorrective Action Taken Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Iced coffee in unit with customers Food Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. White cutting board in back prep area

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In unit on cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in multiple reach in coolers on cookline White wire rack shelf above prep area soiled Repeat Violation

Basic - Stored food not covered. Crab rangoons and springs rolls not covered in reach in freezer Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on counter in kitchen Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Unlabeled sugar and salt in bins Repeat Violation