GOU LOU CHEONG BBQ INC

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed at triple sink operator washing and rinsing dishes without the sanitizing step . Advised operator to set up triple sink and sanitize all dishes that was washed . Operator set up triple sink reading chlorine 100 ppm and sanitized dishes during the inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler , raw shell eggs stored on top of ginger roots. Educated operator on proper storage . Operator place raw shell eggs to the lower shelf. Corrected On-Site Repeat Violation Admin Complaint

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. Observed in walk in freezer , raw chicken, raw beef and raw pork not properly separated in walk in cooler. Cooler is packed and in disarray. Operator began re organizing cooler during the inspection. Corrective Action Taken

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 items on time , Crispy pork, roasted duck, honey roasted pork, honey roasted pork, chicken, cooked cabbage, rice cake, sticky rice, steamed buns, fried dumplings not time stamped. Per operator items were out for approximately one hour. Operator time stamped items during the inspection. Corrected On-Site Repeat Violation Admin Complaint

Basic - Food stored on floor. In walk in cooler Bucket of oil stored on floor . Operator elevated during the inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in the walk in cooler across street from establishment, floor is soiled food debris.

Basic - Working containers of food removed from original container not identified by common name. Observed in kitchen , salt, sugar and msg removed from its original packaging not properly labeled. Operator labeled during the inspection. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over fresh ginger in walk in cooler. Operator stored correctly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed dry rub container soiled with food debris, mold-like substance or slime.

Basic - Bowl or other container with no handle used to dispense food. Plastic cup with no handle used to dispense seasoning. Operator removed. Corrected On-Site

Basic - Food stored on floor. Observed plastic containers of sauce on the floor in walk in cooler. Observed boxes or vinegar on the floor in storage area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in season container the handle in contact with seasoning. Operator removed. Corrected On-Site

Basic - Stored food not covered. Observed raw pork in pan not covered in walk in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed dry rub containers soiled with food debris, mold-like substance or slime.

Basic - Bowl or other container with no handle used to dispense food. In rice container,salt and sugar.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Food stored on floor. Multiple plastic containers of flour and salt stored on floor in rear of kitchen

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in dry rub container the handles in contact with dry rub.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk-in freezer and cooler soiled with grease, food debris, dirt, slime or dust.

Basic - Single-service articles improperly stored. Observed Togo containers on floor in storage area. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Prep area

Basic - Working containers of food flour,salt msg removed from original container not identified by common name.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed buildup of food debris/soil residue on equipment walk in cooler and freezer door handles. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on shelf with clean equipment over three compartment sink.Employee removed. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

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

Basic - Food stored on floor. Observed plastic buckets of sauce stored on walk-in cooler floor Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk in cooler and freezer soiled with grease, food debris, dirt, slime or dust

Basic - Single-service articles improperly stored. Observed a box of single serving soup containers on storeroom floor.

Basic - Working containers of food sugar,salt,msg removed from original container not identified by common name.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over fresh ginger in walk-in cooler. Operator moved eggs to lower shelf. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator had items on time could not find time sheet Emailed operator new form.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers with no date mark. Repeat Violation

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

Basic - Food stored on floor. Observed plastic container or vinegar stored on floor in storage area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on front counter In-use utensil stored in standing water temperature of 77F

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers with no date mark.

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

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork (80°-85°F - Hot Holding) at front counter. Per operator foods have been hot holding for less than 4 hours. Operator began to reheat. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can in front of hand wash sink in kitchen. Operator moved. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in microwave in kitchen across from walk in cooler.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed though-out the entire main kitchen.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main prep table at walk-in cooler- observed soiled wiping cloth on prep table. Operator removed wiping cloth.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Front counter service prep line- observed employee preparing ready to eat food to customers with no gloves. Advised operator to have employee wear gloves due to serving different ready to eat proteins and using utensils and no hand washing in between.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter steam table- observed pork stomach and pork ears temperature ranges 125-127°F. Operator immediately reheated items above 165°F and placed on steam table for service. Corrective Action Taken