CHINA SPRING

High Priority - Dented/rusted cans present. See stop sale. 2 cans of 6 lbs 8oz water chestnuts

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked noodles. Manager moved shrimp. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shelled eggs left on counter after lunch rush. Cook moved to reach in cooler Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings; (69F - Cold Holding) left on counter after lunch rush. Manager moved chicken wings to reach in cooler Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink by three compartment sink and restroom

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Bowl or other container with no handle used to dispense food. Used bowl as rice scoop. Manager removed bowl Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling where pipes go into ceiling

Basic - Cloth used as a food-contact surface. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation not wearing a hair restraints.

Basic - Faucet/handle missing at plumbing fixture. Cold water faucet handle missing on three compartment sink.

Basic - Food stored on floor. Boxes of food on the floor in walk in freezer

Basic - In-use knife/knives stored in cracks between pieces of equipment. Clever in between reach in cooler ripped. Cook removed Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Nonfood-grade bags used in direct contact with food. Non food grade plastic thank you bags used store and in direct contact with cooked pork in walk in cooler and raw pork in walk in freezer. Operator removed. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over ready to eat hydrated rice noodles in walk in cooler. Raw chicken and raw beef stored over box of ready to eat cream cheese in walk in cooler. Operator reorganized. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw whole shell eggs held at ambient room temperature of 82F on cook line. Per operator, eggs were left out for 2 hours. Operator moved eggs to reach in cooler to chill. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken (90F - Cooling for 1 hour at 2:00, 87F at 2:35) cooling at room temperature 81F in deeply filled container in prep area. At current rate of cooling item will not reach 70F within required 2 hour window. Operator moved item to walk in cooler to quick chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep table can opener blade heavily soiled with slime and food debris.

Basic - Floor soiled/has accumulation of grease and food debris through kitchen and back prep areas.

Basic - Food stored in a prohibited area. Boxes of crispy noodles stored in bathroom. Operator removed. Corrected On-Site Repeat Violation Admin Complaint

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on small white residential reach in cooler heavily soiled with slime and food debris. Ceiling fan above back prep areas heavily soiled with dust. Prep line printer heavily soiled with food debris. Walk in cooler shelves soiled with food debris and mold like substance. Repeat Violation Admin Complaint

Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee take green onions from original packaging and begin cutting without removing original tie and washing item first.

Basic - Soiled cardboard used to line nonfood-contact shelves throughout kitchen prep areas. Repeat Violation Admin Complaint

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken wings (131F - Cooling for 5 min at 11:15, 113F at 12:00) stored at room temperature at kitchen prep shelf will not reach 70F within two hours at current rate of cooling. Operator moved item to walk in cooler to ensure proper cooling.

High Priority - Dented/rusted cans present. Heavily dented can of water chestnuts stored at back dry storage shelves. See stop sale.

High Priority - Nonfood-grade bags used in direct contact with food. Plastic thank you shopping bags used to store cooked pork ribs in walk in cooler. Operator removed items from bags. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs stored over buckets of ready to eat sauce in cook line reach in cooler. Raw shrimp stored over buckets of hydrated rice noodles in walk in cooler. Operator reorganized. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for fried rice. Emailed form to operator.

Intermediate - Ready-to-eat, time/temperature control for safety food including cooked chicken, cooked ribs, cooked egg rolls prepared onsite and held more than 24 hours not properly date marked in walk in cooler and front glass reach in cooler. Operator date marked. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves throughout kitchen and back prep areas.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling tiles throughout triple sink and back prep areas.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on back prep table. Operator removed.

Basic - Food stored in a prohibited area. Boxes of crispy noodles stored in restroom. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on small cook line reach in freezer heavily soiled with grease/food debris. Ceiling fan above triple sink area heavily soiled with dust.

Basic - Screen in door torn/in poor repair. Screen in back door ripped creating a risk of vermin entry.

High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags to store food in walk in freezer. Chef changed bags Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form emailed

Intermediate - Water pressure lacking at fixtures that require the use of water. No water pressure, chef fixed sink water pressure returned Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used as a rice scoop, manager discarded Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Door handles on three door cooler on cook line sticky and old debris

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

Basic - Working containers of food removed from original container not identified by common name. Flour and corn starch not labeled

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg yolks in a pint Togo container were stored inside a pan of sliced water chestnuts. The eggs were removed. 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.

Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler and walk in freezer door handles.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in restroom. Manager filled paper towels Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Manager discarded bowl Corrected On-Site

Basic - Food stored on floor. Bag of onion on the walk-in cooler floor. Manager picked up Corrected On-Site

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

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

High Priority - Nonfood-grade bags used in direct contact with food. In the walk in freezer, ground meat stored in a thank you bag. Operator removed from bag to a food grade bag.

Basic - Bowl or other container with no handle used to dispense food. In the bucket of potato starch, a pint sized Togo container was used to dispense the food and stored in the container. The item was removed. Corrected On-Site

Basic - Food stored on floor. In the walk in freezer, multiple buckets of food stored on the floor. Operator will move the buckets off of the floor.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-22 Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: raw chicken 47F, cooked pork 46F, less than 1 hour per manager. Items moved to freezer for cooling. New temperatures raw chicken 45F, cooked pork 45F Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Spoons stored in dish area hand wash sink. Items removed at time of inspection. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between back prep table and wall. Knife stored between cook line prep table and each in cooler. All items sent to dish area for cleaning and relocating. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen Spoon and serving fork in water at 87F, manager dumped water, sent utensils to dish. Advised manager to store in 135F water or without water. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soil/residue on walk-in cooler and walk in freezer handles. Grease/residue build up on exterior of cook line reach in freezer door. Repeat Violation

Basic - Reuse of single-service or single-use articles. Observed card board egg flats lining tables and shelves. Manager discarded egg flats. Observed card board lining shelves under prep tables.

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

Intermediate - - From initial inspection : Intermediate - 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 manager certification for Qiao Feng Tang expired on 11/26/2021. Warning - From follow-up inspection 2022-07-13: Observed same. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles damaged giving way to holes in ceiling in kitchen area. Warning - From follow-up inspection 2022-07-13: Observed same. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed torn gaskets on glass door cooler at front of establishment. Warning - From follow-up inspection 2022-07-13: Observed same. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed external screen door with gaps between threshold and door and gaps in screening. Warning - From follow-up inspection 2022-07-13: Observed same. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy soil residue on walk-in cooler gaskets and glass door cooler gaskets. Warning - From follow-up inspection 2022-07-13: Observed same. Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves in walk-in cooler heavily rust pitted. Warning - From follow-up inspection 2022-07-13: Observed same. Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Plastic crate containing bags of rice.

Intermediate - Handwash sink used for purposes other than handwashing. Store utensils.

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

Basic - Bowl or other container with no handle used to dispense food. Plastic container in bag of floor

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

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

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).

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

Intermediate - Spray bottle containing toxic substance not labeled. Bottle contains clear liquid

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

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