CHINA PAVILION

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee removed clean ware from machine immediately after handling and loading dirty dishes without washing hands first. 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 Atosa reach in freezer, container of raw portioned beef above container of portioned raw squid. Employee rearranged. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep shelf above middle fliptop unit and under no time temperature control, fried fresh garlic (78F - Hot Holding). Per manager prepared at 11:00am and holding since then. Employee moved container to cooler to chill and cold hold. Corrective Action Taken

Intermediate - Equipment drain line draining into handwash sink. Drain line from electric water tank draining into hand wash sink at dim sum station.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in freezer, portioned bags of cooked pork not date marked.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on shelf beside clean plates at right end of make line.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between center and right fliptop units. Employee removed knife. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on top of 2 Door Lowboy cooler in prep area. Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Soup spoons at service station not stored with all handles facing same direction.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall area around prep and hand wash sink in dim sum station soiled.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. In walk in cooler, cut vegetables being stored directly in cardboard boxes. Employee began to switch vegetables to metal pans. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board at prep station opposite fryers and opposite walk in cooler.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in center fliptop unit.

Basic - Stored food not covered. Containers of cooked wontons at proper temperature not covered in walk in cooler.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Kitchen sanitizer bucket reading less than 50ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. No date marks on clam tags. Repeat Violation Admin Complaint - From follow-up inspection 2024-12-12: Observed at callback inspection same. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2024-05-01: Time Extended

High Priority - Dented/rusted cans present. Can of pineapple, can of bamboo shoots dented. See stop sale.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Greens stored in direct contact with cardboard boxes in walk in cooler. Operator removed and placed in food grade containers Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef/shrimp stored above cut greens in prep line reach in cooler. Operator reorganized Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling raw pork with gloved hands then proceed to rinse gloves hands, discussed with operator. Operator instructed employee to remove gloves and wash hands Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at wait station used to strain tea. Discussed with operator. Operator removed strainer Corrected On-Site

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.

Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at prep line hand wash sink

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed on cook line. Operator removed and moved to ware washing area Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water. Operator turned on running water Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) Container of ground beef stored over open bag of fries , opened bag of sweet plantains and bags of vegetables egg rolls. 2) Container of raw chicken stored behind container of raw beef in flip top Meat station across from walk in cooler. Chef inverted. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top Vegetables station- ; Cut Cabbage (42-50F - Cold Holding Flip top- Meat station- ; Cooked chicken (41-50F - Cold Holding. Per Manager food item in units less than 4 hour. Observed both pans overfilled. Chef divided and placed top part in walk in cooler to quick chill. Corrective Action Taken

Basic - Container of oil stored on floor in kitchen.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee working on cook line, stepped out of kitchen , touched dirty doors and came back to continue working with food , discarded gloves and put in new pair of gloves , no hand wash. After manager instructed, employee discarded gloves,washed hands and put in new pair of gloves. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Construction tools and chemicals sprays stored on same shelf of sing,e use plates and bowls. Employee removed tools and chemicals from rack. 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. Poster explained and provided Corrective Action Taken

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. 2/4/2022

Basic - Floor soiled/has accumulation of debris. WIF- build up of food debris

Basic - Food stored on floor. Several containers of duck and soy sauce stored on floor, by hot tea station. Employee placed on shelves Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed single package of metallic straws inside dirty boxes . Employee removed the straws from boxes . Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -stove in cook line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 3 doors glass cooler, shelves have build up of grease and food debris

Basic - Soiled dry wiping cloth in use. Two wiping cloths on top of stove . Employee removed Corrected On-Site

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Observed back of WIC without any light Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back entrance , above interior door, substantial build up of dirt and grease.

Basic - Working containers of food removed from original container not identified by common name. Cook line - by prep station, several containers of soy sauce, cooking oil, seasoning sauce. Employee labeled Corrected On-Site

Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Warning - From follow-up inspection 2022-06-15: 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. Chlorine sanitizer 200 ppm. After running machine 2 times, chlorine sanitizer at 100 ppm Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Beef on same shelf of frozen peas, employee moved beef bellow Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line-Flip top; cut lettuce (48°F - Cold Holding); bean sprouts (49°F - Cold Holding); noodles (48°F - Cold Holding). Observed overflowing cambros of food, per operator food held less than 4 hours. Containers emptied half way, second temperature taking (40-42°F). Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -covers of sugar and salt containers

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee cleaned and sanitized Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Cook line and under cooking equipment

Basic - Food stored on floor. Duck sauce by storage area. Employee moved to shelves Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Container of flour, employee removed Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. On top of dirty stove. Employee removed to be clean and sanitize Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Stove and oven

Basic - No conspicuously located ambient air temperature thermometer in holding unit. 5 low boy cooler by cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Two Sliding glass door RIF -two doors units

Basic - Time/temperature control for safety food thawed in an improper manner. -Tempura shrimps at room temperature, operator placed under running water -pork on standing water, employee placed under running water 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. Observed raw chicken stored over raw shrimp in walk in freezer. Both wrapped in plastic wrap. Raw chicken moved to lowest shelf by manager. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed cart blocking hand wash sink in dish wash area. Cart moved away from sink by manager. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed small cups stored in hand wash sink on left side of wait station. Cups removed by manager. Corrected On-Site

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

Basic - Floor has accumulation of debris in dry storage hall. Area swept by employee. Corrected On-Site

Basic - Food stored on floor. Observed three large buckets of soy sauce on floor in kitchen. Empty buckets placed under full buckets to lift off of ground. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed five wiping cloths on cook line. Moved to sanitizer buckets by manager. Corrected On-Site Repeat Violation