CHOI'S CHINESE FOOD

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 and the time removed from temperature control cannot be determined. See stop sale. Observed multiple items held on TIME As A Public Health Control without time mark. Manager placed time mark on TCS foods. Manager stated food was made at 12:30pm. Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed bug zapper glue trap with an accumulation of dead insects located near entrance door. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed bowl without a handle used to dispense in large container of flour. Manager removed and stored properly. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed in walk in cooler large pan of cooked noodles stored on floor . Manager removed and stored properly.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed employee handwashing stations on cook line and in prep area without employee handwashing signs. Inspector will provide establishment with copies of handwashing signs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled with mold like substance. Observed reach in cooler door gaskets on cook line soiled with mold like substance. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Repeat Violation

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed accumulation of dead insects in bug zappers. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Observed card board lining shelf in reach in cooler under drinks. Observed card board lining shelf on cook line under sauces. Employee removed and stored properly. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table. Employee removed and stored properly. Corrected On-Site

Basic - Light shield damaged/in disrepair. Observed light shield near prep table cracked.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled. Observed reach in cooler door gaskets soiled on cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in stand alone cooler raw shell eggs over ready to eat foods. Manager removed and stored properly. 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 and the time removed from temperature control cannot be determined. See stop sale. Observed pork and chicken tempura being held on time control with without time mark. Employee stated items were brought out at 11am. Employee placed time mark on pork and chicken. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Chicken wings (125F - Hot Holding). Employee placed wings in cooler to cool down. Corrective Action Taken

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 and the time removed from temperature control cannot be determined. See stop sale. Observed pork and chicken tempura being held on time control with without time mark. Employee stated that the TCS foods were brought out one hour prior and employee placed time mark on containers . 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. Observed establishment without written procedures for vomiting and diarrhea clean up. Inspector provided copy of written procedures on vomiting and diarrhea clean up. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener located in kitchen soiled . Manager removed can opener and cleaned during inspection . Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 2 fly lamps in kitchen with accumulation of dead insects.

Basic - Food stored on floor. Observed large bags of onions on floor of food, storage units outside kitchen. Manager removed and stored properly . Corrected On-Site Repeat Violation

Basic - Outer openings not protected with self-closing doors. Observed exterior door not self closing. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live flying insect in kitchen next to fryer area

High Priority - Nonfood-grade bags used in direct contact with food. Produce stored inside in direct contact of non-food grade bags in walk in cooler. Employee removed and properly stored in food grade bags 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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink with bowl inside. Moved by manager. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front line hand wash sink next to fryer

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. Discussed and provided the Employee Health Reporting Agreement form during the inspection. Corrective Action Taken

Basic - Bathroom door left open other than during cleaning or maintenance. Interior employees restroom door left open Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored on back kitchen prep table

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on back kitchen prep table. Employee removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint. Emplput on hat Corrected On-Site

Basic - Food stored on floor. Pan of food stored on floor in walk in cooler. Moved by manager. Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable. Operator has non-food grade drill with attached blade hanging at dry equipment area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on cooking equipments exterior on cook line

Basic - Outer openings not protected with self-closing doors. Exit Kitchen side door not self closing. Operator place hinges back on door and now self closing Corrected On-Site Repeat Violation

Basic - Stored food not covered. Multiple foods in walk in cooler not covered. Manager covering during inspection Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled can opener. Moved by manager Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Utensils in Hand Wash Sink. Moved by manager. Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance. Restroom door left open. Closed by manger. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at kitchen.

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.

Basic - Outer openings not protected with self-closing doors. Side door not self closing. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken thawing in kitchen. Moved by manager Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wipes on counter in : kitchen. Moved by manager. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef on shelf above cooked wonton and cooked broccoli, reach in cooler at cook line, shelled eggs on shelf above cooked chicken, upright cooler in prep area, employee rearranged Corrected On-Site Repeat Violation Admin Complaint

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. Egg rolls and chicken, employee wrote times on Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Cases with chicken, handsink by triple sink, employee moved them to walk in cooler Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Four people touching food. Mgr arrived Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 45f in ice water

Basic - Bathroom door left open other than during cleaning or maintenance. Employee closed it Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep area by cook line, employee moved it Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Eating on prep table by rice cooker

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Walker, cellphone on shelf above prep area, cook line, employee moved them Corrected On-Site Repeat Violation

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

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No handwashing sign provided at a hand sink used by food employees. Handsink by cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in back area

Basic - Outer openings not protected with self-closing doors. Side door

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 3 door upright cooler by rice cooker, storage/prep area

Basic - Reuse of single-service or single-use articles. Mad it into rice scoop, employee discarded it Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. In standing water, 43f raw shrimp, employee placed them in cooler Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cutting mushrooms

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. A couple, employee placed them in sanitizer bucket Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. White powdery in soy bucket, employee wrote name on, by rice cooker, storage/prep area Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over butter in glass door reach in cooler in prep area. Manager properly separated food. Corrected On-Site Repeat Violation Admin Complaint

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. Sanitizer bucket at over 200ppm in prep area. Manager remade solution to 50ppm. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Training certificates missing date of birth.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys stored on shelf next to togo plastic boxes on cook line. Manager properly stored keys. Corrected On-Site

Basic - Reuse of single-service or single-use articles. Plastic jug cut in half and reused as a scoop on cook line. Manager voluntarily discarded jug. Corrected On-Site