CHINA UNO CHINESE RESTAURANT

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken and raw beef above unwashed produce in walk-in cooler. Educated operator and he stated he was going to re-arrange storage in walk-in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink beside door blocked by cutting board and utensils. The operator removed all items from handwashing sink. 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/

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork and chicken not date marked. Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed food handler booklets SafeStaff but not filled out or signed by Certified Food Manager.

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

Basic - Equipment in poor repair. Observed walk-in cooler gasket torn.

Basic - Exterior door has a gap at the threshold that opens to the outside.

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

Basic - Smoking or vaping in an enclosed indoor workplace. Observed packs of cigarettes above prep table. The manager removed the boxes of cigarettes. Corrected On-Site

High Priority - Food placed in soiled container/equipment. Observed exterior of food containing bins in the walk in cooler that the exterior is soiled.

High Priority - Toxic substance/chemical improperly stored. Observed can of raid sitting on a sealed bag of flour. Operator moved can. 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 no clean up plan, emailed form to operator. Corrective Action Taken

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 copy to operator Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed bulk batches of cooed chicken, egg rolls, pasta, sliced pork prepared over 24 hours according to the operator not date marked.

Basic - Employee preparing food in customer section of dining area. Observed employees bagging won ton noodles in the dining room.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in gaskets, and shelving in the walk in cooler soiled with food debris.

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 Employee reporting agreement DBPR FORM HR 5030-103 Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust, cobwebs like substance on kitchen ceiling.

Basic - Employee eating in a food preparation or other restricted area.observed employee beverage on shelf above make table on the cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup of food debris on walk in cooler fan guards and shelves.

Basic - Stored food not covered. Observed 3 trays of shrimp in reach in freezer not covered.

Basic - Current Hotel and Restaurant license not displayed. Observed expired license displayed although restaurant is current with license informed operator they need to print a new one for the current year, operator stated they had called Tallahassee to request a current license. Corrective Action Taken

Basic - Employee preparing food in customer section of dining area. Observed employee cleaning peas in dining room area.

Basic - Equipment in poor repair. Observed gaskets torn on reach in cooler across from wok station.

Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster posted emailed operator a choking sign form Choking Handout DBPR FORM HR 5030-105. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit to test for sanitizing solution strength when using bleach.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no adequate hair protection.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers in reach or walk in coolers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in and walk in refrigerator gaskets soiled with build up of food debris.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on prep sink heavily soiled with food debris.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in refrigerator and freezer door handles soiled with food debris. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open monster energy drink on prep table across from wok station.

Basic - Floor soiled/has accumulation of debris. Observed buildup of food debris under prep tables in kitchen and under wok station in kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup of food debris/ mold like substance in walk cooler on wire shelves. Repeat Violation

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine available at time of inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed not all food in walk in cooler date marked. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed buildup of food debris under 3 compartment sink and on cook line under wok stove.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign in kitchen next to mop sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of bulk storage bins and lower prep table shelves in kitchen soiled with food debris.

Basic - Working containers of food removed from original container not identified by common name. Observed bins of flour, salt, sugar not labeled.

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 appropriate information. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marking in use at time of inspection.

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed dripping grease on Ansul piping above cook area.

Basic - Floor soiled/has accumulation of debris. Observed build up of food debris around perimeter of kitchen.

Basic - Stored food not covered. Observed not all food in walk in cooler was covered.