KONG FU CHINESE FOOD

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings stored above ready to eat vegetables in walk in cooler. Operator reorganized Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained, soiled, has cut marks and no longer cleanable

Intermediate - No soap provided at handwash sink. Observed at women's restroom. Operator refilled Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing yellow substance not labeled. Operator labeled grill cleaner Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense rice in walk in cooler. Operator removed Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Observed on shelving in walk in cooler

Basic - Food-contact surface not smooth and easily cleanable. Cut off container used as rice scoop. Operator discarded Corrected On-Site

Basic - Ice buildup in reach-in freezer. Observed at chest freezer in kitchen

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter's soiled, gaskets at flip top reach in cooler soiled, gaskets at chest freezers soiled

Basic - Toilet/urinal not flushing/functioning properly. Observed in men's restroom. Per operator work order in, men's restroom out of order Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, container of frozen shrimp on shelf above case of raw peppers and cabbage. Manager moved shrimp to bottom shelf for proper separation. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table opposite kitchen fliptop, bean sprouts (72F - Cold Holding). Per employees prepped less than 4 hours and on table approximately 1.5-2 hours. Employee moved sprouts to fliptop cooler to rechill. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded hose bibb by front cook line missing vacuum breaker.

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 printed and provided. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At prep area hand sink. Manager replaced. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In chest freezer in back prep area, containers of cooked chicken not dated marked.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle under kitchen hand sink. Manager labeled as wall cleaner. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water by rice cooker in back prep area.

Basic - No Heimlich maneuver/choking sign posted. Bulletin printed and posted. Corrected On-Site