CHINA TASTE

High Priority - Dented/rusted cans present. See stop sale. #10 can ketchup with creased metal side.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table at end of make line, cooked chicken (68F - Cold Holding); cut cabbage (67F - Cold Holding). Per employee neither prepared or portioned today and out of cooler since 1:00pm. Employee returned both to walk in cooler to rechill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Connor find original plan. New form provided to complete.

Basic - Food stored on floor. Fryer oil on floor by cook line. Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks in container at prep counter not presented handles up. Manager corrected. Corrected On-Site Repeat Violation

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 upright white reach in freezer at back of kitchen, tray of raw prepared chicken on shelf above portioned bags of raw pork. Employee rearranged for proper separation. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On kitchen prep table, under no temperature/time control, cut cabbage (86F - Cold Holding) . Per manager not prepared or portioned today and out of cooler approximately 30-45 minutes. Manager returned to walk in cooler to rechill. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage container on top shelf of make line next to to go boxes. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In front beverage cooler, container of cut watermelon not labeled as employee food. Repeat Violation

Basic - Food stored on floor. Containers of fryer oil under cookline. Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Container of plastic forks on prep table not stored with handles up. Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Opened food item metal can being reused for sugar storage on cook line cart. Employee replaced sugar into proper container. 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) In white reach in freezer by front counter, open bag raw breaded shrimp on shelf above open bag of fries. 2) In upright freezer by back door, trays of raw chicken above bagged artificial crab meat. Manager rearranged all items to properly separate. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, containers of raw chicken wings and cut chicken above bucket of raw shrimp. Manager moved shrimp to rack on floor to properly separate. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Metal can in bulk container of rice near end of cook line. Employee removed can. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage container on shelf next to togo containers and spices above fliptop unit in kitchen. Employee moved beverage to lower shelf under prep table. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. 1) Employee personal food in front beverage cooler 2) Employee frozen fish in large chest freezer in back of kitchen area.

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

Basic - Floor not cleaned when the least amount of food is exposed. Food debris buildup on floor around chest freezers in prep area and behind cook line.

Basic - Food stored on floor. Containers of fryer oil on floor under cook line. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on prep table. Manager removed cloth and cutting board to be cleaned. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease buildup.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Container of plastic forks opposite fryers not presented handles up. Employee rearranged forks to present properly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Containers of salt, sugar, msg, and bottle of oil on cook line cart not labeled. Employee labeled all containers. Corrected On-Site Repeat Violation

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. Cut cabbage and bean sprouts on kitchen prep table by fliptop unit missing time marks from 2:15pm. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing on one threaded hose bibb at mop sink.

Basic - Employee eating in a food preparation or other restricted area. Employee eating at prep table in back of kitchen. Employee moved to dinner room. Corrected On-Site

Basic - Food stored on floor. Container of fryer oil on floor under cook line.

Basic - Working containers of food removed from original container not identified by common name. Containers of salt and sugar on cooking cart not labeled. Manager labeled both. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in cook line ,cooked chicken 46F( cold holding) held under 4 hours ago , operator moved to walk in cooler to quick chill. Three door reach in cooler under flip top in cook line ; cooked pork (46F - Cold Holding) held in cooler under 4 hours ago. Operator moved to walk in cooler to quick chill. Foods not prepared or portioned today.

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. Emailed procedure to manager Repeat Violation

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. Employee training will be reviewed at the next routine inspection.

Basic - Food not stored at least 6 inches off of the floor. Buckets with raw chicken on floor inside walk in cooler. Operator elevatedRepeat Violation Corrected On-Site Repeat Violation

Basic - Stored food not covered. Raw chicken not covered inside 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. Raw pork stored over container with cooked chicken inside chest freezer in kitchen. Operator moved raw pork to another freezer and stored correctly. 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. Emailed procedures to manager 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. Fried rice in cook line using TPHC without a written procedure. Emailed TPHC form to manager.

Basic - Food not stored at least 6 inches off of the floor. Container with raw shrimp on floor inside walk in cooler. Operator elevated Corrected On-Site

Basic - Nonfood-contact surface soiled. Top flour Container lids soiled in kitchen. Operator cleaned during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cut cabbage inside walk in cooler. Operator moved cut cabbage and stored correctly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Cutting board under prep table in kitchen. Operator moved to be washed, rinsed and sanitized. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Operator filled sanitizer bucket with water at hand sink in front counter. Informed manager that hand washing sink should be used for hand washing only.

Basic - Food not stored at least 6 inches off of the floor. Bucket with rice stored on floor in dry storage area. Operator elevated Corrected On-Site

Basic - Food storage container/container lid cracked or broken inside reach in cooler opposite wok station in cook line. Operator changed Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface opposite wok station.

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer bucket 10 ppm, operator prepared new solution, 50 ppm. Corrected On-Site

High Priority - Metal stem-type thermometer soiled. Employee cleaned and sanitized Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Long chest freezers-chicken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee working on cook line. After manager instructed employee, gloves discarded, hand washed hand and put on new pair of gloves Corrected On-Site

Intermediate - Packaged food not labeled as specified by law. Container of rice, employee labeled 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. Walk in cooler-container of pasta, container of chicken,container of beef. Employee dated Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cook line flip top

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -reach in freezer in front of triple sink -reach in freezer next to fryers -long chest freezer -2 low boy coolers by cook line

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator removed to be clean and sanitized Corrected On-Site

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

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 in plastic wrap stored over raw beef in large white freezer by mop sink. 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 steel cam or stored in handwash sink by walk in cooler. Cam bro removed by manager. Corrected On-Site

Basic - Food stored on floor. 1. Large bag of onions stored on floor by back door. Onions moved to shelf by manager. 2. Four five-gallon containers of cooking oil and soy sauce observed on floor under cook line. Containers moved onto empty buckets by employees. 3. Several five gallon containers of frying oil on floor in service area. Corrective Action Taken Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on cook line not in sanitizer. Manager moved cloth to sanitizer bucket. Corrected On-Site