CHINA SKY

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs not vertical separated from cut vegetables in flip top cooler. Operator relocate shell eggs. 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 at 12:28 p.m. no time mark on cooked chicken wings held using time as a public health control. Per operator, chicken cooked 30 minutes prior to the inspection. Operator correctly time marked chicken wings. 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. -Observed no date mark on cooked egg rolls stored in walk in cooler. Per operator, item cooked on 12/24/2026. Operator correctly date marked. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed a buildup of old food debris on Atosa refrigerator door.

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

Basic - Food not stored at least 6 inches off of the floor. -Observed several food items stored in walk in cooler not stored 6 inches off the floor.

Basic - Stored food not covered. -Observed several uncovered containers with TCS foods not covered in walk in cooler. Operator covered. Corrected On-Site

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. In 2 door reach in freezer, observed raw chicken over raw beef. Operator reorganized Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top; cooked pork, diced (40-44F - Cold Holding). As per operator food not portioned or prepared today. In unit less than 4hrs. Observed food over fill line. Operator adjusted portion in unit. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Soap empty at hand wash sink behind front counter. Operator refilled. Corrected On-Site

Intermediate - Records/documents for required employee training appear to be falsified. Observed: Mei Hui Gao 2/8/22 - 9/29/26 Jin Yun Chen 2/25/22 - 9/29/26

Basic - Employee with no hair restraint while engaging in food preparation. Upon arrival operator conducting food preparation with no cover. Operation donned a hat Corrected On-Site

Basic - Food stored on floor. In walk in cooler multiple food items stored on floor

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up around up in the back of 2 door reach in cooler

Intermediate - No probe thermometer provided to measure temperature of food products. Operator unable to locate thermometer

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in for fried rice and uncooked rice.

Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen

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. In 2 door reach in freezer, raw chicken over ready to eat cheese, dumplings. Operator rearranged Corrected On-Site

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Operators thermometer not properly calibrated

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer calibration test failed. Put thermometers in cup of ice water. Operator's thermometer on 80F, unmoving. Repeat Violation

Basic - Food stored on floor. Frying Oil stored in direct contact with floor, operator moved Corrected On-Site Repeat Violation

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Handwash sink behind front counter, no trash can.

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. New employee, no employee agreement for. Provided form for operator Corrective Action Taken

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee car keys left on kitchen counter shelf. Operator removed Corrected On-Site

Basic - Food stored on floor. RTE sauce in food grade bucket, in direct contact with floor. Operator removed. 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. Egg rolls.Walk In Cooler Owner labeled Egg rolls 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.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table. Operator removed item Corrected On-Site

Basic - Stored food not covered. Cooked Egg rolls in Walk Cooler. Owner covered Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shrimp stored over French fries in standing reach in freezer. Observed raw chicken not all packaged stored over pork in standing reach in freeze.

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.

Intermediate - Handwash sink not accessible for employee with fried rice in container blocking sink. Operator removed and stored correctly. Corrected On-Site

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

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Food not stored at least 6 inches off of the floor. Observed oil not stored 6 inches off floor

Basic - Food stored on floor. Observed marinated chicken wings in buckets stored on floor in walk in

Basic - Observed Bowl or other container with no handle used to dispense fried rice at cook line.

Basic - Observed Food-contact surface not cleaned and sanitized between contact with different raw animal products. Operator set up chlorine sanitizing solution and cleaned surfaces Corrected On-Site

Basic - Observed Raw fruits/vegetables not washed prior to preparation. Operator washed. Broccoli before meal preparation Corrected On-Site

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in standing reach in freezer atosa in kitchen area. Observed raw chicken over raw beef in walk in cooler. Operator removed and stored correctly Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed lid of rice cookers with built up old food debris

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed spare ribs, pork egg rolls, general tsao chicken, sweet and sour chicken made more than 24 hours not labeled. Operator labeled containers of food. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed no handle scoop used to dispense rice at cook line. Observed no handle scoop used to dispense rice Operator removed stored correctly.

Basic - Buildup of food debris/soil residue on equipment door handles and gaskets of reach in cooler

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

Basic - Food stored on floor. Observed gallons of oil on floor in kitchen. Operator removed and stored correctly Corrected On-Site

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

Basic - In-use tongs stored on equipment door handle between uses. Operator removed and stored correctly Corrected On-Site

Basic - Observed Unwrapped single-service utensils not presented so that only the handles are touched. Operator inverted utensils Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed clear bottle at cook line not labeled Operator labeled water. 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. Observed chicken wings, tsao chicken, egg rolls, sweet and sour chicken, cooked pork wonton, cooked tofu with noodles per operator made 24 hours not labeled. Operator labeled products. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed equipment door handles and gaskets with build up grease residue Operator started cleaning door handles Corrective Action Taken

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles not easily cleanable and Nonabsorbent throughout kitchen area.

Basic - Food stored on floor. Observed raw chicken wings in container and soya sauce stored on floor in walk in cooler. Operator removed and stored correctly Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on equipment handle.. Operator removed and stored correctly Corrected On-Site

Basic - Stored food not covered. Observed cooked tofu, mushrooms and noodle mix not covered in reach in cooler located on cook line. Operator covered products Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed bottles of unknown substance on prep shelf. Operator labeled water. Observed containers of salt, sugar, msg not labeled. Operator labeled products. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Observed no working thermometer in restaurant - From follow-up inspection 2022-02-02: Still observed Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed filters, vents fryers with heavy grease build up. - From follow-up inspection 2022-02-02: Still observed Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Observed exterior door without self closing device - From follow-up inspection 2022-02-02: Still observed Time Extended

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. Operator placed a time mark for the fried rice. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the Steam Table- wontons (111-117°F) prepared less than 2 hours ago, per operator. Operator moved the wontons to the Wok station and REHEATED TO 188°F. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the cookline- hood vents soiled with accumulation of grease.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the front counter- employee purse stored on the shelf with single service items.

Basic - Food not stored at least 6 inches off of the floor. 1) Throughout kitchen- buckets of sauce 2) Walk in cooler- case of raw chicken

Basic - Wiping cloth sanitizing solution stored on the floor. At the Warewashing station- operator stored properly. Corrected On-Site