ASIAN CHAO

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 moved trash can and proceeded to cut cabbage without removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Tray of raw shell eggs stored above containers of cooked pasta in walk in cooler. Manager inverted. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Shrimps (98-110F - Hot Holding) Per cook food item in unit less than 2 hours. Reheated to 166F Corrected On-Site

Basic - Water leaking from faucet in triple sink

High Priority - Dented/rusted cans present. See stop sale. Oyster sauce can bent at the seam in dry storage. Operator discarded.

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. See stop sale. At the front counter time mark missing on rice, noodles, ribs . Operator placed mark near foods to be identified. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle next to single service items at front counter. Operator moved. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone left on same shelf as dry storage items. Operator moved. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in kitchen next to cook line orange chicken (76F - Cold Holding). Per operator, item has been out of temperature for approximately 30mins. Item placed in walk-in cooler to rapid cool. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on steam table, ribs (108F - Hot Holding). Per operator, item has been out of temperature for approximately 15mins. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in kitchen used to wash wiping cloth. Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed: - ice scoop handle not stored above ice in ice machine. - Scoop handle not stored above salt PIC removed and stored appropriately. Corrected On-Site Warning

Basic - Stored food not covered. Observed Spring roll and Crab Rangoon stored unprotected in reach in freezer. PIC covered items. Corrected On-Site Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed in walk-in cooler, unwashed vegetables stored above ready to eat vegetables. PIC removed and stored appropriately. Corrected On-Site Warning

Basic - Floor area(s) covered with standing water. Front of cook line.

Basic - Floor soiled/has accumulation of debris. Under cooking equipment in cook line

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine 0ppm. Corrected to 50ppm. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.- Front line Observed bourbon chicken (114F - Hot Holding); ribs (115F - Hot Holding). per operator items have been out of temperature for approximately 30mins prior to inspection. Operator placed items to be reheated. Second temperature (bourbon chicken 170F; ribs 182F) Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced paper towel. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting above three compartment sink. PIC stored in a way to allow proper air drying. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tong stored over grill handle. PIC removed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in cooler gasket with an accumulation of black mold like debris.

Basic - Stored food not covered. Observed opened bags of uncovered vegetable spring roll and egg roll stored in reach in freezer.

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk-in cooler there are four pans of rice that was cooked the previous day at (53F - Cooling). See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the bottle of the make table cooler in front of the wok raw beef is stored over cut peppers. Operator moved items to proper storage order. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk-in cooler there are four pans of rice that was cooked the previous day at (53F - Cooling).

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance on the side walls and the ice chute inside the ice machine.

Intermediate - No soap provided at handwash sink. There is no soap at the hand sink next to the triple sink. Operator provided soap. Corrected On-Site

Basic - Equipment and utensils not rinsed between washing and sanitizing. Operator had the employee fill the rinse sink. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the front counter there is a wet wiping towel not stored in sanitizer solution. Operator moved the towel to a sanitizer bucket. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over RTE teriyaki sauce in reach-in cooler on cook-line. Chef reversed. 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 bags and hat stored on dry storage shelf next to large white chest freezer.

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

Basic - Stored food not covered. Observed bag of chicken loose in large chest freezer near back door.

Basic - Working containers of sugar, salt and cornstarch removed from original container not identified by common name.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face mask and use utensil and wok to cook dish. Operator had employee wash hands and change gloves. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed 3 compartment sink and wiping cloth solutions at 200 ppm and 200 ppm respectively of chlorine. Operator diluted both solutions to 100 ppm. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in front line. Operator provided paper towels. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold-like growth on plastic guard of ice machine. Operator cleaned. 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 stored on dry storage shelf above dried goods for use in food service. Operator removed and stored appropriately. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans above warewash area stacked, still wet from warewashing, and wet nested. Repeat Violation

Basic - Equipment in poor repair. Observed Gaskets of reach in freezer in kitchen torn.

Basic - No handwashing sign provided at a hand sink used by food employees at front counter. Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed total of 6 employees present engaged in food preparation and/or dispensing without Certified Food Manager present. Certified food manager Lin Hongyu certified 06/06/2018 arrived at time of inspection. Corrected On-Site

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Observed soy container with dry detergent powder stored not properly labeled for detergent use only. Operator labeled at time of inspection. Corrected On-Site

Basic - A) Wet wiping cloths stored in detergent and sanitizer mixed together. Observed employee make sanitizer bucket with solid detergent and chlorine mixed and stored wiping cloths in solution. PIC dumped solution and remade with Bleach only. B) Wet wiping cloth not stored in sanitizing solution inbetween uses. Observed wet wiping cloth stored on counter in front of soda machine. Operator removed and stored in solution inbetween uses. C) In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board for cooked chicken. Operator had employee remove and store in sanitizing solution inbetween uses. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle stored on counter on cook line prep table. PIC removed and discarded product. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal pans with water between stacked items above warewashing station.

Basic - Food stored on floor. Observed bag of lettuce heads stored on floor in kitchen. Operator removed and stored on table. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed handwash sink at front counter missing sign. Operator posted sign accordingly. Corrected On-Site