FORTUNE DRAGON

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. Dishwasher (Chlorine 0ppm) Warning

Basic - Employee eating in a food preparation or other restricted area. Observed operator drinking from an open can of cocacola inside kitchen 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 scoop handle in direct contact with rice inside bulk container. Operator removed Corrected On-Site Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Observed rag beneath white cutting board by cook line Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed rags not stored in sanitizer bucket after wiping down prep counter Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Fried chicken (70F at 0200pm to 69F at 0300pm- Heated Cooling since 1200am). Cut ribs (56F at 0300pm to 52F 0340pm - Ambient Cooling since 0200pm); cooked shrimp (62F at 0335pm to 63F at 0350pm - Ambient Cooling 1200) Foods moved to freezer to quick chill. Corrective Action Taken Warning

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. 1) Kitchen Flip Top: cooked chicken (52F - Cold Holding); sliced ham (48F - Cold Holding). Per operator foods in unit more than 4hrs, not portion or prepared today. Observed cold holding inside unit in disrepair. 2) Walk in cooler: raw chicken (55F - Cold Holding). Per operator in unit more than 4hrs, not prepared or portioned today. Observed cold holding in unit in disrepair. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Kitchen Flip Top: cooked chicken (52F - Cold Holding); sliced ham (48F - Cold Holding). Per operator foods in unit more than 4hrs, not portion or prepared today. Observed cold holding inside unit in disrepair. 2) Walk in cooler: raw chicken (55F - Cold Holding). Per operator in unit more than 4hrs, not prepared or portioned today. Observed cold holding in unit in disrepair. See stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Next to fryer on kitchen counter: fried rice (128FF - Hot Holding). Left out of temperature less than 4hrs. Operator reheated to 165F. Introduced TPHC to operator. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: Fried chicken (70F at 0200pm to 69F at 0300pm- Heated Cooling since 1200am). Cut ribs (56F at 0300pm to 52F 0340pm - Ambient Cooling since 0200pm); cooked shrimp (62F at 0335pm to 63F at 0350pm - Ambient Cooling 1200). Cooling in a unit in disrepair. Foods moved to freezer to quick chill. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed pot being filled with water from hand wash sink in kitchen. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Glass Front Cooler: White rice; Cooked pork. Items cold held in unit more than 48hrs with no date marking. Operator date marked.Warning Corrected On-Site Warning

Basic - Cloth used as a food-contact surface. Inside walk in cooler, cloth used as cover for containers of fried chicken. Operator removed cloth. Corrected On-Site Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler. Warning

Basic - Employee eating in a food preparation or other restricted area. Employee eating food behind expo line. Employee moved to dining area to eat food. Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth placed and stored on kitchen prep counter Repeat Violation Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel use to absorb grease from egg roll in container.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked noodles in walk in cooler.

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 10 or more rodent droppings on top of dish machine in dish ware area with meat being sliced in this area Observed 1 rodent dropping on sink directly above chopped raw beef Observed 1 rodent dropping on prep table by tea machine at assembly line in kitchen.

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 - Handwash sink used for purposes other than hand washing as a dump sink.

Intermediate - Observed No paper towels or mechanical hand drying device provided at handwash sink located at server area.

Intermediate - Observed Ready-to-eat, time/temperature control for safety food pork dumplings , tofu , cooked chicken prepared onsite and held more than 24 hours not properly date marked . Prepped 12pm ,3/21

Intermediate - Spray bottle containing toxic substance not labeled. Observed bleach in spray bottle not labeled.

Basic - Bowl or other container with no handle used to dispense beef in walk in cooler.

Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line containers to absorb grease for egg rolls.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/ and beside clean dishes and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee personal items cellular phone, cups stored in or above a food preparation area, food, clean equipment and utensils, or single-service items at dish ware area.

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

Basic - Food not stored at least 6 inches off of the floor. Observed gallon of oil and sauces not stored 6 inches from floor at cook line.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed containers, handle touching salt and sugar.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container on fried wontons.

Basic - No handwashing sign provided at a hand sink used by food employees at server area.

Basic - Uncovered water being served to guest stored directly on side of sink exposed to splash.

Basic - Wet wiping cloth not stored in sanitizing solution between uses throughout cook and kitchen area.

High Priority - Dish-machine 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 Dish-machine chlorine sanitizer not at proper minimum strength 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator corrected to 100ppm Warning

High Priority - Employee washed hands with cold water. Observed employee wash hand with no hot water. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed Food-contact surfaces on cook line not sanitized during food preparation from raw to ready to eat. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored on sauce in walk in cooler. Observed raw chicken stored in walk in freezer above beef. Warning

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. Observed TCS foods stored in walk in cooler and reach in cooler from July 27 above 41°F. general tsao chicken (48-51F - Cold Holding); chicken wing (48-51F - Cold Holding); shrimp (48-51F - Cold Holding pad; noodles (51F - Cold Holding) cooked pork (47F - Cold Holding) Tofu 51°F. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed TCS foods stored in walk in cooler and reach in cooler from July 27 above 41°F. general tsao chicken (48-51F - Cold Holding); chicken wing (48-51F - Cold Holding); shrimp (48-51F - Cold Holding pad; noodles (51F - Cold Holding) cooked pork (47F - Cold Holding) Tofu 51°F. Warning

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. Observed wet wiping cloth chlorine solution at prep above 200ppm Warning

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. Warning

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 hand contact with raw beef and chicken unnecessarily without use of gloves while touching other products and without washing hands or changing gloves. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with mold like substance. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed Handwash sink not accessible for employee use due to scrub metal cleaner inside sink. Observed hand washing sink inaccessible with sauce in front of sink. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink located at prep area used as a dump sink. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed No paper towels or mechanical hand drying device provided at handwash sink.located at prep area. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork dumplings shredded cooked pork, sliced cooked chicken, sliced pork, egg rolls, general tsao chicken, sweet and sour chicken, noodles, chicken wingscooked 24 hours not date marked. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle of degreaser not labeled at dish ware area. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at any hand washing sinks, 3 compartment sink or dish machine. Warning

Basic - Accumulation of debris inside warewashing machine. Observed accumulation of lime scale on exterior and interior of dish machine. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or other container with no handle used to dispense salt, msg, sugar, corn starch and potato starch and self rising flour. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Observed Buildup of food debris/soil residue mold build up on equipment door handles, reach in coolers , walk in coolers, gaskets Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on condiment shelf with to go containers Warning

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employees at cook line drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed Employee personal food not properly identified and segregated from food to be served to the public. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phones on prep shelves in kitchen area. Warning

Basic - Employee preparing food in customer section of dining area. Observed employee prepping snow peas in dining room area. Warning

Basic - Floor soiled/has accumulation of debris. Observed floors throughout kitchen area, dish ware area and kitchen area with grease build up. Warning

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly sticky bug zapper installed directly over drain table where clean sanitized dishes are stored. Warning

Basic - Food stored on floor. Observed sauces stored on floor at prep sink area. Observed gallons of oil stored on floor in kitchen area with raw uncovered pork on top of oil container. Observed boxes of meat, seafood stored on floor in walk in freezer. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed In-use knife/knives stored in cracks between pieces of equipment. 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 scoop of handle directly touching rice, corn starch, msg, potato starch sugar, salt in container at prep area. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of duck oven with heavy build up grease. Observed reach in cooler shelves with accumulated food residue and mold like substance. Observed walk in shelves with accumulated food residue and mold like substance. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometers located in any reach in coolers, throughout establishment. Warning

Basic - Objectionable odors in bathroom or other areas of the establishment. Observed Objectionable odors in bathroom or other areas of the establishment. Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Observed vegetables not washed before cooking on cook line. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce stored with cooked shrimp, cooked beef in walk in cooler. Warning

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution between uses.on cook line. Warning

Basic - Wiping cloth sanitizing solution stored on the floor. Observed wet chlorine sanitizing solution stored on floor by dish ware area. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Flip top cooler- raw shrimp stored over cooked chicken- operator stored inverted. * Corrected on Site 2) Walk in cooler- raw meats stored over broccoli- operator began rearranging the cooler to store the raw meats properly. *Corrective Action Taken Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

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 trainings with Safe Staff expired 5/2021. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Warning

Basic - Food not stored at least 6 inches off of the floor. 1) At the cookline- sauces and frying oil. 2) Walk in freezer- cases of chicken. Warning

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Scoop for the chow mein noodles- operator stored properly. Corrected On-Site Warning