TOA TOA CHINESE RESTAURANT

Basic - Food stored on floor. Rice in bulk container on floor

Basic - In-use ice scoop stored on soiled surface between uses. At wait station on soda machine surface, ice scoop

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils by rice cooker in 78F water. Operator dumped water out. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go containers in kitchen not upside down

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 raw shell egg cracked in flat of raw shell eggs, see stop sale

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for bulk container of cornstarch Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Right flip top cutting board grooved

Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 cooks prepare raw food with no hair restraint

Basic - Food stored on floor. Bulk container of rice stored on floor in kitchen Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go plates exposed to kitchen sealing, not inverted. Operator inverted Corrected On-Site

Basic - Stored food not covered. Red ready to eat sauce stored on bottom shelf of cook line with no lid Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top(left); raw chicken (43-45F - Cold Holding). In unit less than 4hrs. Per operator food not portioned or prepared today. Observed food overfilled. Operator readjusted Corrected On-Site Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in rice cooker

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food and customer food not segregated in 3 door cooler inside kitchen

Basic - Food stored on floor. Bucket of rice on floor. Operator removed Corrected On-Site

Basic - Stored food not covered. Reach in freezer, frozen dumplings stored unprotected/uncovered

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on shelving over prep counter. Operator removed Corrected On-Site Repeat Violation Warning - From follow-up inspection 2024-12-26: Observed same Time Extended

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 shrimp underneath raw pork in walk in freezer not in commercial packaging. Operator inverted Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed large bucket in hand wash sink inside kitchen

Intermediate - No soap provided at handwash sink. Hand wash sink inside kitchen. Operator placed soap Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in kitchen soiled with dust and grease like substance.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed car keys and cigarette lighter on prep table shelf inside kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. Upon arrival at inspection observed cook employees with no hair restraint. Cooks placed hats to restrain hair Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. In direct contact with ice machine surface operator placed in clean sanitized bucket Corrected On-Site

Basic - Plumbing system in disrepair. Handwashing sink in kitchen next to back exit door, leaking pipe.

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. Technician came during ins lectionary and fixed machine Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawed in standing water. Employee turned auction on. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind Dishwasher

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Fresh garlic in oil (70F - Cooling) by cutting board at cookline. Per manager cooling 3 hours.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over container of cooked chicken in flip top lower cooler. Employee rearranged items to separate 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. Bulletin provided to operator. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top upper and lower cooler, fried chicken 55F at 2:40PM (cooked cooling 1 hour) to 53F at 3:30Pm; Flip top lower - cooked chicken 55F at 2:50Pm (prep cooling 1.25 hours) to 53F at 3:30Pm. Based on time and temperature will not reach 41F temperature within 4 hours.

Intermediate - No soap provided at handwash sink in kitchen. Kitchen hand sink missing soap. Manager replaced. Corrected On-Site

Basic - Food stored on floor. Container of rice, bags of flour, case of bottle sauces in kitchen and storage room. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses on flip top cutting board in kitchen. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 10 PPM . Employee added bleach to 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. Chest freezer at wait station: raw fish stored above cooked vegetables. Operator inverted. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top : pork dumplings 50°, cooked shrimp 52°, observed stored above rim line. Food in units less than 2 hours. Operator removed foods above rim line and placed in reach in cooler. Corrected On-Site Repeat Violation Admin Complaint

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. Certificates expired 4/22.

Basic - Bowl or other container with no handle used to dispense food. Repeat Violation

Basic - Food stored on floor. Observed spices and oil stored on floor. Operator elevated. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

High Priority - Employee washed hands with cold water. Observed employee wash hands with cold water

High Priority - Employee washed hands with no soap. Observed employee wash hands without using soap to wash hands.

High Priority - Food placed in soiled container/equipment. Observed containers of flour, corn starch sugar stored in dirty containers with mold like substance, and old food residue on container and interior of containers throughout the kitchen area and cooks line.

High Priority - Food preparation sink has soil/old food residue. Observed food prep sink soiled with old food residue

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels used to line pans of sweet and sour chicken and egg rolls in reach in cooler and walk in cooler.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef skewers stored over sweet and sour chicken in true reach in cooler at cook line. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken, raw beef over cabbage and sauce in walk in cooler. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs stored over cooked roast pork iat reach in flip top. Observed raw cracked eggs uncovered stored over cooked roast pork in standing reach in cooler. Observed raw eggs stored over cooked meat at reach in cooler at cooks line. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw pork stored over vegetables in standing reach in freezer. Observed prepped raw chicken in containers stored over soup in walk in freezer.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash gloved hands with water in food prep sink and return to food preparation without changing gloves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed TCS food rice (56F) ; cooked noodles (61F - Cold Holding) held at room temperature on prep shelf, Per operator rice and pasta cooked from 12/12 removed from walk in at 11am, first temperature at 12:30, Operator placed pasta in freezer and returned rice in walk in cooler.

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.

Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed employee using bare hands to place raw ground pork in dumplings at prep station

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in food prep sink.

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards at cooks line soiled with grease and food build up. Observed smoked cigarette butt on grill at wok station Observed mold like substance and grease build up at wok station. Observed lids of containers used to store prepped items with old food residue. Observed interior of lid of rice bin with heavy mold like substance.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink located next to3 compartment sink inaccessible with container inside sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink located in server aisle being used to wash sanitizing cloth

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper at hand washing sink located next to 3 compartment sink. Operator placed paper towel at sink. Corrected On-Site

Intermediate - Observed Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sweet and sour chicken and egg roll made 12/12 not date marked per operator. Operator labeled products. Observed all TCS foods in walk in cooler, containers of egg roll, sweet and sour chicken, cooked roast pork, sauces, cooked vegetables, cooked fried rice with no date marks. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottles throughout kitchen are with no labels Operator labeled degreaser. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine located in front of walk in cooler with heavy mold like substance build up

Basic - Bowl or other container with no handle used to dispense food. Observed no handle scoop used to dispense flour in kitchen area.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on shelf with clean plates at cook line.

Basic - Employee personal food , beverages not properly identified and segregated from food to be served to the public in reach in cooler at server aisle.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys and cellular phone stored on shelf with clean plates at cook line.

Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Observed smoked cigarette butt on wok station grill area.

Basic - Food stored on floor. Observed carrots, cabbage, cooked sauces, stored in walk in cooler floor. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice build up at gasket of walk in freezer.

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 handle of scoop directly touching flour, sugar in containers throughout kitchen area. Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of scoop directly touching fried rice in container.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water for wonton, and rice at temperatures 78-109°F Operator emptied containers of water Corrected On-Site

Basic - Interior of oven/microwave located on shelf close to walk in cooler has accumulation of black substance/grease/food debris.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Observed Nonfood-contact surface, floors and behind wok grill station under wood for standing in kitchen soiled with grease, food debris, dirt, slime or dust.

Basic - Observed Ceiling/ceiling tiles/vents, hoods in kitchen area soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Observed Employee with no hair restraint while engaging in food preparation at cook line.

Basic - Observed In-use tongs stored on oven door door handle between uses.

Basic - Observed Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Observed Single-service articles to go containers throughout all kitchen areas not stored inverted or protected from contamination.

Basic - Observed Wet wiping cloth not stored in chlorine sanitizing solution between uses. Repeat Violation

Basic - Observed Wiping cloth sanitizing solution stored on the floor at cook line. Repeat Violation

Basic - Observed Working containers of flour, corn starch removed from original container not identified by common name. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Observed ripped dirty foil used as shelf lining for utensils whisk at cook line. Operator had employees start changing foils. Corrective Action Taken

Basic - Stored food not covered. Observed fried rice stored on top of flour bin uncovered under moldy 3 compartment sink. Repeat Violation

Basic - Uncleanable knife block in use to store knives. Observed knife blocks with heavy build up of grease and mold like substance storing clean knives in blocks.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce in walk in cooler stored over cooked sauces in walk in cooler.

Basic - Wet mop not stored in a manner to allow the mop to dry.

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 at dishwashing machine at 00 ppm.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken stored over cooked rice in walk in cooler. -Observed raw shell eggs stored over cooked pork and chicken in flip top cooler. Operator removed and stored properly. 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. -Observed cooked chicken, pork and eggs rolls stored in walk in cooler not date marked. Per operator, all items were cooked on 03/22/2022.

Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with glass cleaner in wait station.

Basic - 1. Ice scoop handle in contact with ice at ice bin. 2. Observed in-use utensils stored in unclean water at 77 degrees Fahrenheit.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Food stored on floor. -Observed various food items stored on walk-in freezer and cooler floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy ice buildup inside walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed soiled residue buildup on corn starch container.

Basic - Single-service articles improperly stored. -Observed cases with takeout containers stored on dry storage floor.

Basic - Stored food not covered. -Observed cooked shrimp stored in walk-in cooler not covered.

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

Basic - Working containers of food removed from original container not identified by common name. -Observed corn starch removed from the original container not identified by common name.