CHIFA TAY PA RESTAURANT

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Kitchen shelf; raw shell eggs (76F - Cold Holding). As per operator food kept out of cooler for less than 4hrs. Operator placed food inside walk in freezer for quick chill Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top; diced pork (51F - Cold Holding). As per operator food not portioned or prepared today. In unit less than 3hrs. As per operator food constantly taken in and out of cooler. Operator placed in walk in freezer for quick chill. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed white food grade container stored on hand wash sink. Operator removed Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. At triple sink, observed white cutting board with grayish black cut marks. Repeat Violation

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm).

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed raw fish left uncovered in chest freezer. As per operator, raw fish belongs to him and is for personal consumption. Operator removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on clean serving plate establishment.

Basic - Stored food not covered. Inside white chest freezer, frozen crab rangoons left uncovered

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed used rag on kitchen flip top

Intermediate - Handwash sink used for purposes other than handwashing. Container stored in front kitchen hand sink. Operator removed Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen contains cut deep cut marks

Basic - Food stored on floor. Container of frying oil in kitchen stored on floor. Operator elevated Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filter at cook line soiled with grease 2. Sides of cooking equipment soiled with food debris Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at cook line handled raw chicken then handled clean equipment without first washing hands and changing gloves. Reviewed proper hand washing procedures with employee. Employee washed hands then put on new gloves Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sin. Reviewed proper hand washing procedures. Operator washed hands in hand wash sink Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cooking utensils stored in kitchen hand wash sink. Operator removed Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation. Employee at cook One performing food preparation without hair restraint. Employee put on cover. Corrected On-Site

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

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 walk in freezer: observed Raw chicken not in commercial packaging over raw pork. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh Cooked Garlic oil at 82F. As per operator, Food out of temperature for 1 hour. Operator moved to reach in cooler, not prepared or portioned today. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed food prep cart blocking hand wash sink at front of cook line. Operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone stored over food prep area. Operator removed. Corrected On-Site

Basic - Food stored on floor. Observed several food items stored on floor throughout kitchen.

Basic - Ice buildup in reach-in freezer.

Basic - Stored food not covered. In walk in freezer: observed container of raw pork uncovered.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher sanitizer chlorine 0 Ppm. Operator primed rechecked 100 Ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw chicken on shelf over container of peeled onions in walk-in cooler. Operator placed chicken on lower shelf.

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container of water and chef fork stored in hand washing sink at cook line. Operator removed Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap in men's bathroom

Basic - Food stored on floor. Observed plastic container of soy sauce stored on floor at cook line. Observed plastic container of frying oil stored on floor by hand washing sink Observed plastic containers of soy sauce stored on floor by walk-in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 96F. Operator replaced water rechecked 170F Corrected On-Site

Basic - - From initial inspection : Basic - Food stored on floor. Cases of fryer oil on floor in kitchen. Corrected On-Site Warning - From follow-up inspection 2024-01-08: Observed at callback inspection same. Buckets of sauce on floor by cook line and case of eggs in walk in cooler. Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Observed chlorine sanitizer solution at dishwashing machine at 00 ppm.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -Observed employee cutting cook pork with bare hands.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed hotel and restaurant license expired on 12/01/2022

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. A copy has been given to the operator. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwash sink used to stored food containers.

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. Observed some employees training certification expired on 9/6/2022

Basic - Cardboard used to line nonfood-contact shelves. -Observed soiled cardboard boxes used to line walk in cooler and freezer shelves

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

Basic - Food stored on floor. -Observed food items stored on kitchen floor.

Basic - Reuse of single-service or single-use articles. -Observed jug cut and use to scoop cooked rice.

Basic - Stored food not covered. -Observed a uncovered container with corn starch at dry storage area. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front line.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees training certification expired 02/27/022

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substance buildup inside ice machine. Corrected On-Site Repeat Violation

Basic - Cardboard used to line food-contact shelves. -Observed cardboard used to line shelves at cookline.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Observed clean cups stored next to hand wash sink.

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone and keys stored on food preparation table. Corrected On-Site

Basic - Food stored on floor. -Observed containers with cooking oil stored on kitchen floor.

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

Basic - Working containers of food removed from original container not identified by common name. Observed chicken seasoning removed from the original container not identified by common name. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bathroom door left open other than during cleaning or maintenance. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1/2 Bottle Drinking water

High Priority - Operating with an expired Division of Hotels and Restaurants license.license expired 13 days license paid on site Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cabbage left on counter cabbage (51 - Cold Holding), chef put in walk-in cooler

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

Basic - Cloth used as a food-contact surface. Blue cloth towel on top of pasta, chef removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water, chef removed Corrected On-Site

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

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Left on counter during lunch time

Intermediate - Handwash sink used for purposes other than handwashing. Cook8ng utensils in sink during inspection,chef removed Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Found #pray bottles with no type of labeling, chef took the spray bottles avlav0beled each bottle Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Found bowls used In the rice, chef discarded,Chef discarded bowls Corrected On-Site

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