HOP BO CHINESE FOOD

High Priority - Non-food grade paper/paper towel used as liner for food container. Foam type material at cookline.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wonton filling holding at 48-49° manager states they are prepping it. Advised rapid chill to 41° or colder.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at mid kitchen. found towels behind me on shelf. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cooked rice and other items. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf with single service items.

Basic - Food stored in a location that is exposed to splash/dust. Cooling rice at handwash sink at 3 bin sink area.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in ambientair.

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

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No sanitizer at three compartment sink. Spoke to operator regarding wash steps . Did not sanitize dishes stored on clean rack . Found bleach on back shelf. Re-educated and Had operator set up three compartment sink to sanitize at 50 ppm chlorine . There is an instructional poster above sink Corrected On-Site** Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked wontons in walk in cooler Corrected On-Site** Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Open raw beef over raw shrimp , reach in freezer Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken in case 54° , per manager received 30 minutes prior and put on stool. Recommend move to cooler to rapid chill. Rechecked at 47° after 30 minutes Outside left from shipment , raw shell eggs 69°. Per manager shipment arrived 30 minutes prior . Recommend rapid chill. Moved to walk in cooler Rechecked at 52° Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Bottle of hand sanitizer by bowl of chicken wings at cookline Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Box in front line hand sink Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front line Corrected On-Site

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. 2 expired Qing and Hua. One hired over 60 days no training- Tony

Intermediate - Spray bottle containing toxic substance not labeled. Soap, degreaser

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front line handsink 81°

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Cove molding at floor/wall juncture broken/missing. Loose by upright freezers Wall panel loose by upright freezers

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee on counter by food being prepped

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on dry storage shelf

Basic - Food stored on floor. Buckets of duck, soy sauces on floor under shelving Repeat Violation

Basic - Missing drain plug at dumpster.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cookline lift top cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease Walk in cooler shelf soiled

Basic - Open dumpster lid.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Front line hand sink

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill, various tools by dry storage food items

Basic - Stored food not covered. Flour on dry storage shelf Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. In drawers at front counter

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

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Peeling coating under back food storage shelf

Basic - Water draining onto floor surface. Under back handwash sink

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter

Basic - Wiping cloth sanitizing solution stored on the floor.