ORIENT CHEF

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm), employee made new solution, chlorine sanitizer at 50 ppm. 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. Poster emailed to Operator. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Walk in Cooler- Bowl inside cut onions, employee removed. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Under prep shelf- storage of condiments and sauces. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. - 4 broken tiles above walk in cooler -7 tiles with water damage above prep table and dishwasher area.

Basic - Floor soiled/has accumulation of debris. Inside walk in freezer floor- build up of old food residues under storage racks.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. 2) flip top- metallic bowl inside cooked chicken strips. Employee removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in middle of cook line. Build up of grease.

Basic - Wet mop not stored in a manner to allow the mop to dry. Two mops inside yellow bucket, employee removed. Corrected On-Site

High Priority - Container of medicine improperly stored. Antiseptic cream stored on top of open container of soy sauce - under shelf in cook line- employee removed. Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. 1) flip top- ready to eat beef, touching raw shrimps. Employee removed and stored cooked beef on top of raw shrimps. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Can of 3-1 lubricant oil between two open containers of soy sauce in under storage shelf- cook line. Employee 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. Poster emailed to Operator

Basic - Bathroom facility not clean. Employee-Toilet and hand wash sink

Basic - Cardboard used to line food-contact shelves. Cook line under storage shelf of soy sauce

Basic - Floor soiled/has accumulation of debris. Inside walk in freezer- old food residues under storage shelves.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line stove- cooking and serving utensils in water temperature (101F). Employee removed utensils to be wash and sanitize Corrected On-Site

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Soiled wiping cloths stored inside large bin with water.Employee removed wiping cloths from water to be wash and sanitize. Corrective Action Taken

Basic - Food stored on floor. Walk in freezer- One container of food, employee removed from floor. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above fry canister, build up of grease. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler/ Walk in Freezer- build up of rust in all shelves

Basic - Wet mop not stored in a manner to allow the mop to dry. 3 mops on floor, employee removed and stored properly. Corrected On-Site

Basic - Wiping cloth not air-dried in a manner to prevent contamination of food equipment, utensils, linens, single-service and single-use articles. Observed clean wiping cloths stored wet on tray cart. Employee removed to placed on dryer machine 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. Chicken wings, egg rolls and chicken nuggets, per employee food on time at 11:30. manager placed time label Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. wontons (95-112F - Hot Holding), per employee food hit held less than 2 hours. Employee reheated on boiling water to 167F Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm), employee made new solution, chlorine at 50 ppm Corrected On-Site Repeat Violation Admin Complaint

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

Basic - Bathroom facility not clean. Employee bathrooms: -soiled toilet -soiled floor.

Basic - Cardboard used to line food-contact shelves. Under shelf of rice cooking pats, employee removed Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Substantial build up of old food residues and grease -under fry canisters and cooking equipment -inside walk in freezer"

Basic - Food stored on floor. Several bags of frozen food stored on floor, inside walk in freezer employee p,aced on shelves. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Metal bowl inside chopped onions container in walk in cooler. Employee removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled microwave next to fry station

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filter, middle of cop line. -fry filters in fry station

Basic - Ripped/worn tin foil used as shelf cover. Two under shelf prep tables in cook line

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (54F - Cold Holding) observed eggs above prep table in cook line, per operator eggs held less than two hours, manager placed them back inside walk in cooler. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm, employee discarded , made new solution, chlorine sanitizer at 50 ppm. 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. Poster emailed to operator Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Right side of hood filters, soiled- in cook line.

Basic - Single-service articles improperly stored. To go containers boxes stored on top of mop sink, Employee removed. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop inside yellow bucket, Employee removed and stored properly. Corrected On-Site

Intermediate - - From initial inspection : 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. Not cleaning kit or procedures on site, poster emailed. Corrective Action Taken Warning - From follow-up inspection 2023-12-18: Observed same Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form provided and explained Corrective Action Taken Warning - From follow-up inspection 2023-12-18: Observed same Time Extended

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Employee made new solution, chlorine sanitizer at 100 ppm. 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. Poster emailed

Basic - Employee eating in a food preparation or other restricted area. Employee eating next to steam table. In kitchen

Basic - Floor soiled/has accumulation of debris. -Under cooking equipment in cook line - inside/ out of WIC/WIF Repeat Violation

Basic - Food stored on floor. WIF- container gallon of soy sauce, employee placed on shelf Corrected On-Site Repeat Violation

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Cooking and serving spoons seating on dirty surface, shelf next to stoves, in cook line, Employee removed and placed on hot water of 160F Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters -fryer filters Build up of grease and food debris Repeat Violation

Intermediate - - From initial inspection : 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. March 20/2022 Warning - From follow-up inspection 2022-08-08: Same Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Cook line flip top. Bowl on top of cooked beef, Employee removed Corrected On-Site Warning - From follow-up inspection 2022-08-08: Observed same. Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave next to sushi station Warning - From follow-up inspection 2022-08-08: Observed same Time Extended

High Priority - Container of medicine improperly stored. Observed Tylenol stored on top of dry storage bucket. Operator stored properly. Corrected On-Site

High Priority - Non-food grade paper/paper towel and brown paper bags used as liner for food container. Observed paper towel lining containers with fish eggs, cooked eel, fried chicken and chopped onions. Operator removed the paper towel. Corrected On-Site

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed at sushi bar above Pepsi cooler.

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking from an open beverage cup at the prep table at the cook line. Employee discontinued that action. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee at sushi bar handling food without hair restraint.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulation of grease. Repeat Violation

Basic - Reuse of single-service or single-use articles. Operator cuts the plastic bottles and reuse as a scoop. Operator discarded the cut bottles. Corrected On-Site

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2021-10-26: Observed same. Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at front counter hand sink at 83°F. Warning - From follow-up inspection 2021-10-26: Observed same. Time Extended

Basic - - From initial inspection : Basic - 1.) Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. 2.) Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in unisex bathroom. Warning - From follow-up inspection 2021-10-26: 1.) Observed same. Time extended. 2.) Observed same. Time Extended

Basic - - From initial inspection : Basic - 1.) Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at hood/ hood filters at cook line. Operator stated service scheduled for next week. Corrective action taken. 2.) Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed heavy accumulation on tops of fryers and on wok table- at cook line. Warning - From follow-up inspection 2021-10-26: 1.) Observed same. Operator stated cleaning scheduled for next week. Corrective action taken. Time extended. 2.) Observed same. Time Extended

Basic - - From initial inspection : Basic - Gaskets torn/ in disrepair. Observed at walk in cooler door. Warning - From follow-up inspection 2021-10-26: Observed same. Time Extended