NEW CHINA

High Priority - Container of medicine improperly stored. Above to go container, shelf by rice warmer, mgr rearranged Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cutting raw chicken then grabbed container to put cooked chicken in, explained to him and he washed hands Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp on shelf above sauces, raw shelled eggs on shelf above cooked shrimp in walk in cooler, mgr rearranged Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 56f egg rolls by cook line, mgr write them on time as public health control Corrective Action Taken 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. Chart says 11:20 but wontons were taken out at 11:00, no time for shelled eggs, mgr wrote time, mgr marked them 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. Emailed one

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, mgr placed it by triple sink to be washed Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Rinsing spoon for tea,

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. Has blank form, explained to her

Intermediate - No soap provided at handwash sink. Handsink by triple sink, mgr placed some Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken on Saturday, mgr write date on

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired in January 5th

Basic - Carbon dioxide/helium tanks not adequately secured. Storage room Repeat Violation

Basic - Ceiling tile missing. By ice machine

Basic - Clean utensils or equipment stored in dirty drawer or rack. Container for lids, employee placed them by triple sink to be washed Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on shelf above food on steam table, front counter, mgr removed it Corrected On-Site Repeat Violation

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 75f water, rice spatula, employee removed it Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in box freezer by cook line, shelves in walk in cooler, exterior of a couple of containers with food in walk in cooler, shelves by triple sink Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Cutting dirty mushrooms

Basic - Stored food not covered. Cut cabbage, onions, and cooked chicken 41f, in walk in cooler, employee covered them Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Raw pork 32f on table, employee placed it in cooler Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. By steam table Repeat Violation

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. Raw chicken on tray on top of tray with raw with beef in walk in freezer

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 55f shelled eggs, on table, explained time as public health control, employee placed them in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 80f sprouts and cut cabbage on table, explained to her and she wrote time and wrote them in procedure Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 90f wonton, and chicken, no time or procedure, mgr wrote time on Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by triple sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink at front counter, mgr placed some Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Mgr couldn't find it, some foods with times on, emailed one

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Blue container by rice warmer, employee wrote name on Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. For cooked chicken, mgr removed it Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. In storage area

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal foods on shelf of above sauces for customers in walk in cooler Corrected On-Site

Basic - Equipment in poor repair. Gasket in walk in cooler

Basic - Food storage container/container lid cracked or broken. Container for cooked chicken is cracked

Basic - Food stored on floor. Oil jug

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In soy sauce, mgr moved handle Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in walk in cooler

Basic - Reuse of single-service or single-use articles. Cardboard box used to put wonton, mgr placed it in a food grade bag Corrected On-Site

Basic - Stored food not covered. Peeling and cleaned onions in walk in cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses. In back prep area, mgr discarded them Corrected On-Site