ZHIS HOP SHING RESTAURANT

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. 1 food handler scratched face with bare hand then continued to handle clean utensils without washing hands first

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Multiple bags of raw pork mixture, raw fish, raw chicken, and cooked pork mixed into together inside reach in freezer chest in back of kitchen, all removed from original packaging. Also multiple containers of raw chicken stored over buckets of various sauces in walk in cooler. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tempura chicken (53F - Cold Holding) in reach in cooler by fryers on cook line, per operator chicken was left out for lunch rush less then 2 hours prior.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. noodles (69F - Cooling, after 20 minutes ); raw chicken (53F, 55F - Cooling, after 20 minutes 53F,55F); sliced chicken (58F - Cooling, after 20 minutes 58F) all items in overfilled covered containers in walk in cooler, covers removed. Corrective Action Taken

Basic - Equipment in poor repair. Ripped gaskets of flip top reach in cooler on make line.

Basic - Floor soiled/has accumulation of debris. Under prep table behind make line next to triple sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers, wok station, and hot holding unit inside kitchen. Hood filers over cook line. Gaskets of flip top reach in cooler on make line. Repeat Violation

Basic - Stored food not covered. Containers of flour in the back storage area not covered while not in use. Repeat Violation

High Priority - Container of medicine improperly stored. Bottle of prescription medicine stored on shelf over the flip top reach in cooler in kitchen. Operator moved medicine to appropriate location. Corrected On-Site

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. Open raw chicken on sheet pan stored above open raw beef on sheet pan in reach in freezer by front counter. Operator rearranged to proper storage. Corrected On-Site

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. Cut cabbage being held under time controls per operator not marked. Operator states cabbage placed on counter at 12:00. Operator marked correct time on cut cabbage. Also, operator does not have written plan available, operator had blank form and completed the time as a public health control paperwork during inspection. Corrected On-Site Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by the three compartment sink. Operator replaced towels. Corrected On-Site

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing one employee food reporting agreement.

Basic - Bowl or other container with no handle used to dispense food. Bowl used in raw carrots in cold bar and in bucket of soy sauce. Employee removed both bowls. Corrected On-Site

Basic - Food stored on floor. Bucket of soy sauce on floor in front of oven and case of oil on floor by three compartment sink. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel used under cutting board at back prep table. Operator removed wet towel. Sanitizer water stored on the floor in front of hand wash sink by front counter. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler gaskets are soiled. Shelf above flip top reach in cooler is soiled. Repeat Violation

Basic - Stored food not covered. Multiple containers of food not covered in walk in cooler.

High Priority - Dented/rusted cans present. See stop sale. Two cans of bamboo strips on rack by back door have denting along the seam of cans. Operator segregated cans from rest of supply for vendor credit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese at prep area at 67F. Per operator, cream cheese taken from walk in cooler approximately one hour prior. Operator moved product to walk in cooler. Temperature taken approximately 30 minutes later at 54F.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded faucet with attached hose to left of back door missing vacuum breaker. Operator installed during inspection. Corrected On-Site

Basic - Damaged/spoiled/recalled food not properly segregated. Two cans of bamboo strips on rack by back door not segregated. Operator removed cans to another location for vendor credit. Corrected On-Site

Basic - Food stored on floor. Sauce buckets and cases of oil stored on the floor near back door. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer by back door has excessive ice build up.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fronts of hot cooking equipment soiled.

Basic - Reach-in/Walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelving with build up of debris.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored in same container with ready to eat broccoli in walk in cooler. Operator moved mushrooms to proper storage. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor at kitchen hand wash sink.

Basic - Wood food-contact surface not properly sealed. Piece of wood used as a shelf at wok station not sealed, raw wood.

High Priority - Container of medicine improperly stored. Eye drops stored on shelf over fliptop, person in charge moved to appropriate location. Corrected On-Site

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

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Two shell eggs with cracks observed in kitchen.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from mop sink hose bibb with hose attached.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by triple sink blocked by stool, stool was moved. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds cut cabbage and shell eggs on time per person in charge. Unable to provide paperwork. Provided form during inspection.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water only reaching 78F in kitchen during inspection. Hot water heater was off. Person in charge turned on and retested water at 100F. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Exterior handle on microwave with debris buildup. Also, wok station with debris buildup. Repeat Violation

Basic - Dumpster with rust. Observed holes from rust in shared dumpster.

Basic - Food stored on floor. Food stored in buckets on floor in walk in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler observed, shell eggs ambient (55F - Cold Holding). Operator stated they had been pulled out for prepping multiple item an hour prior to temperature and placed in reach-in freezer to cool. Corrective Action Taken

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. Observed no written cleanup procedures. Provided operator with handout during inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink near front counter blocked by a stool. Operator moved stool during inspection. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one employee hired over 60 days without proof of training.

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. Observed blank form available but no employees have signed the form.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed bathroom door not closing completely.

Basic - Bowl or other container with no handle used to dispense food. Observed out with no handle stored in rice. Operator removed pot during inspection. Corrected On-Site

Basic - Food stored on floor. In walk-in cooler observed multiple containers of food stored on floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple shelves with buildup rough out kitchen area.

Basic - Ripped/worn tin foil used as shelf cover. On cook line observed torn and dirty foil on shelf under soups.

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed dirty apron hanging over open container of flour near back door. Operator moved apron during inspection. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Observed multiple containers of food stored uncovered.

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

High Priority - Toxic substance/chemical improperly stored. Observed hand sanitizer stored over the cook line flip top. This was moved below. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the rice cookers have an accumulation of dried food debris on the internal top edge.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a knife sharpener in the kitchen hand wash sink. This was removed. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap by the 3 compartment sink hand wash sink. Soap was moved to the area. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed the reach-in freezer by the front line with an accumulation of debris where the door is pulled open.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored over guest food in the walk-in cooler and over the cook line.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed when the back screen door is fully closed, there is a gap around 3 sides. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Observed a wet cloth stored under a cutting board being used for cutting chicken.

Basic - Outer openings not protected with self-closing doors. Observed the spring on the back door does not effectively close the door.

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed used aprons stored over the cook line.

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. Employee's raw squid stored under raw beef, both removed from original packaging in standing reach in freezer across from fryers, manager rearranged items during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (44°F - Cold Holding) in large covered container in walk in cooler, per manager door was constantly opened for approximately one hour prior.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Establishment did not have hot water at beginning of inspection, per manager hot water heater was not turned on, heater turned on, water at hand wash stations over 100°F. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door to bathroom does not close all the way by itself.

Basic - Buildup of food debris/soil residue on equipment door handles. Build up of debris on hand wash station handle by front counter.

Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door to back of kitchen has an opening near the handle that is not covered.

Basic - Ripped/worn tin foil used as shelf cover. On lower shelve of prep table near back door to kitchen.

Basic - Stored food not covered. In walk in cooler: Four containers of cut onions. Two containers of cut broccoli. One container of egg rolls. One container of fried chicken. Also four bags of flour/corn starch are not covered when not in use by back door to kitchen. Repeat Violation