CHENS GARDEN

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator is using unapproved chlorine bleach to sanitize. Employee purchased approved bleach during the inspection. Corrected On-Site Admin Complaint

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 form to operator

Intermediate - Handwash sink used for purposes other than handwashing. Plastic tub in hand wash sink at front counter. Operator removed 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 - 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 form to operator

Intermediate - No soap provided at handwash sink. Hand wash sink in 3 compartment sink area. Operator supplied soap. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All items in walk in cooler including cooked meats and noodles missing date marks. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator has shut off hot water valve at hand wash sink at front counter. Operator turned valve back on. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee in kitchen area Repeat Violation

Basic - Food stored on floor. Buckets of sauce/food in walk in cooler and walk in freezer Jug of oil in cook line area Operator moved items to shelves Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 2 door reach in cooler in cook line area

Basic - Stored food not covered. Cooked chicken and shrimp in walk in cooler

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet. Bell vacuum breaker missing - From follow-up inspection 2022-06-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Lack of hot water for entire establishment. - From follow-up inspection 2022-06-02: Operator has called a plumber and set an appointment to have the hot water heater fixed Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2022-06-02: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Metal screen door at the back of kitchen - From follow-up inspection 2022-06-02: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 8 live flies in 3 compartment sink area 2 live flies landing on cutting board of make line cooler in kitchen

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Fried chicken stored in cardboard box at cook line

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored on top of bucket of soy sauce in walk in cooler

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in cardboard box on shelf next to mop sink 2 live roaches on bottom shelf of metal prep table in kitchen Approximately 7 live roaches under front counter with electrical equipment Approximately 4 live roaches under make line cooler on cook line 1 live roach in door way of walk in freezer

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 15 rodent droppings on floor behind door in storage room in the back of kitchen. Approximately 5 rodent droppings on wooden shelf in storage room in the back of kitchen.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken in batter (55 - Cold Holding) fried chicken (66 - Hot Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. chicken in batter (55 - Cold Holding)

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried chicken (66 - Hot Holding)

High Priority - Vacuum breaker missing at mop sink faucet. Bell vacuum breaker missing

Intermediate - Lack of hot water for entire establishment.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cook line. Operator refilled. 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. No items in walk in cooler are date marked

Basic - Bowl or other container with no handle used to dispense food. Scoops in bulk flour and rice

Basic - Dead roaches on premises. 2 dead roaches on floor in storage area in back of the kitchen

Basic - Employee with no hair restraint while engaging in food preparation. Male employee preparing food

Basic - Exterior door has a gap at the threshold that opens to the outside. Metal screen door at the back of kitchen

Basic - Food stored on floor. Multiple food items in walk in freezer Vegetables and noodles in buckets on floor in walk in cooler Vegetable oil in kitchen area

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Microwave on cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf of metal prep table in prep area Shelves In walk in freezer Shelves in walk in cooler Fan guards in walk in cooler

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in reach in cooler on cook line

Basic - Reuse of single-service or single-use articles. Plastic single service jugs used as scoops

Basic - Stored food not covered. Multiple food items in walk in cooler and walk in freezer

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken on prep table and in 3 compartment sink not under running water

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2:55 pm general chicken (79°F - Cold Holding) ; fried yellow rice (78°F - Cold Holding); cooked pasta (66°F - Cold Holding) All foods were moved to cooler for quick cooling moved to cooler for quick cool down. At. 3:45 general chicken (40°F - Cold Holding) ; fried yellow rice (40°F - Cold Holding); cooked pasta (40°F - Cold Holding) Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings, beef pork and chick cut and from uncovered. Operator date marked all foods.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarettes. On cooks line. Operator moved employee cigarettes from kitchen.

Basic - Food not stored at least 6 inches off of the floor. Case of beef on floor in walk in cooler. Operator moved food off the floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of cooks line