CHINA 1 OF WEST HERNANDO LLC

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in rear of kitchen blocked with a stand with a box of chicken being prepared on it. Operator moved making handwash sink accessible. Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Food manager certification expired for Qitao Guo 02/09/2026 through Prometric. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Multiple items slacking partially frozen at time of inspection. Operator moved to walk-in cooler. Corrected On-Site Warning

Intermediate - Food-contact surface: The fan in the reach-in refrigerator at the front counter is soiled with a mold-like substance, and the gaskets inside the reach-in cooler by the front counter across from the fryer buckets also have a mold-like substance.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips.

Intermediate - Spray bottle containing toxic substance not labeled. 1 bottle by the 3 compartment sink. The operator labeled the bottle. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. 1 cook in the kitchen.

Basic - Equipment in poor repair. Microwave interior chipped and rusted. Repeat Violation

Basic - Equipment or utensils are not designed or constructed in a durable manner. Several cut milk-gallon jugs are being used to scoop food items.

Basic - No copy of latest inspection report available.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put gloves on without washing hands . Review3d with manager and employee . Employee removed gloves , washed hands then put new gloves on Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching cooked noodles with bare hands . Reviewed with manager then reviewed with employee . Employee washed hands and put gloves on . Manager touched cut vegetables with fingers , manager discarded food that were touched Corrective Action Taken

High Priority - Employee washed hands with no soap in front counter area . Reviewed with manager handwashing procedures . Employee washed hands correctly . Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage on counter at 72 F placed on counter at 11:30 am manager moved cabbage inside reach in cooler recheck at 1:00 pm 45-47 F

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked broccoli at 94 F at steam holding area . Manager reheated broccoli to 170 F 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. Reviewed with manager.

Intermediate - Handwash sink not accessible for employee use at all times. Containers of sauce stacked in front of back kitchen hand wash sink . Reviewed with manager hand wash sinks must be ax at all times. Containers relocated 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. Egg rolls and Meats cooked over 24 hours , cut vegetables cut over 24 hours in reach in coolers . Reviewed with manager

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. Qitaoguo expired training in 2024 . Manager to retrain employee

Intermediate - Spray bottle and jug containing toxic substance not labeled in dishwashing area . Manager labeled containers Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler. Reviewed with manager .

Basic - Equipment in poor repair. Microwave interior chipped and rusted . Reviewed with manager

Basic - Floor soiled/has accumulation of debris in kitchen areas behind coolers and under cooking equipment . Reviewed with manager

Basic - Food stored on floor in walk in cooler, walk in freezer and storage areas . Reviewed with manager

Basic - In-use wet wiping cloth/towel used under cutting board in food prep area . Reviewed with manager .

Basic - Microwave has accumulation of black substance/grease/food debris.. Reviewed with manager

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - shelves soiled in kitchen . Reviewed with manager

Basic - Stored food not covered in walk in cooler . Reviewed with manager

Basic - Utensils in poor condition. Chipped bowls in use at cook line and dishwashing areas . Reviewed with manager .

Basic - Wiping cloth sanitizing solution stored on the floor in dishwashing area . Manager placed sanitizer bucket in a second bucket Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name in dry storage areas. Manager labeled containers . Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed two buckets of raw scallops stored over unwashed produce in walk-in cooler. Operator moved and stored correctly. 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. Observed krab rangoon filling with cream cheese prepared on site Sunday, 02/17/24 without a date mark and fried chicken for sweet and sour chicken without a date mark made on Saturday, 02/17/24. . Employee marked containers. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed 4 employees without hair restraints engaged in food preparation. Repeat Violation

Basic - Food stored on floor in walk-in freezer. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Observed two buckets of raw scallops stored over unwashed produce in walk-in cooler. Operator moved and stored correctly. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Two employees preparing food without hair restraints. Repeat Violation

Basic - Food stored on floor in walk-in freezer. Repeat Violation

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. Observed establishment using a bleach that is not approved for use with food contact surfaces. Operator went to the store and returned with correct bleach. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over noodles.

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink in rear of kitchen across from walk-in cooler with spoon stored in sink and scoop stored on top of faucet. Employee removed. Corrected On-Site

Basic - Boxes of food stored on floor in walk-in freezer and containers of sauce stored on floor in walk-in cooler. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint while preparing food in the wok. Repeat Violation

Basic - Equipment or utensils not designed or constructed in a durable manner. Wooden bowls used to move items from reach-in cooler to wok are chipped and broken. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed containers of sugar and flour removed from original packaging and put in containers in dry storage without label. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling above water heater. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint while preparing meat. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat Violation

Basic - Equipment or utensils not designed or constructed in a durable manner. Wooden bowls used to move items from reach-in cooler to wok are chipped and broken. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed a puddle of water in rear closet and in front of rear exit door to the kitchen coming from water heater.

Basic - Food stored on floor in walk-in freezer.

Basic - Reach-in cooler shelves with rust that has pitted the surface in reach-in cooler across from cook line and on walk-in cooler shelves. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed noodles on sheet tray slacking at room temperature. Operator moved to walk-in cooler. Corrected On-Site

Basic - Water leaking from pipe at water heater. Operator said it has been leaking for a month and they are trying to get it repaired.

Basic - Working containers of food removed from original container not identified by common name. Observed containers of sugar and flour removed from original packaging and put in containers in dry storage without label.

High Priority - Food placed in soiled container/equipment. Cut broccoli put back into box, operator moved to bus tub Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - raw pork over noodles and sauce, raw chicken over peeled onions. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp in bowl in lift top cooler 45F, moved to walk in cooler Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rangoons (127F - Hot Holding), operator turned up heat on table re check - 128F, operator put in wok to reheat reheated to 167 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. Egg rolls made yesterday morning not dated, operator put dates on all Corrected On-Site

Basic - Ceiling shows damage or is in disrepair. Hole in ceiling above water heater

Basic - Cloth used as a food-contact surface. Cloth over cooked chicken in walk in cooler, operator removed Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal beverage and opened bottle Of water on reach in cooler, operator removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. One prep cook Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. Wood bowls used at lift top cooler are chipped, have pieces missing

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

Basic - Reach-in cooler shelves with rust that has pitted the surface.

High Priority - Food placed in soiled container/equipment. Washed cut broccoli put back into box, operator will put into bus tub.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items, phone over lift top cooler on cook line

Basic - Food stored on floor. Fry oil on floor by walk in cooler Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior has accumulation of soil residues. 2 door lift top on cook line

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed squash in bin with cut onions. Unwashed produce over buckets of sauce

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 56F Bean Sprouts 63F. Out at room temperature. Manager moved to walk in cooler. Corrective Action Taken Warning - From follow-up inspection 2022-03-30: Cut cabbage on counter 61°, operator states it was cut today, moved to cooler Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Food stored on floor. Soy sauce and seasoning buckets on floor. Multiple food items on floor in walk in freezer. Warning - From follow-up inspection 2022-03-30: Sauce on floor by walk in cooler Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Egg rolls and noddles in walk in cooler not covered. Manager covered. Corrected On-Site Warning - From follow-up inspection 2022-03-30: Cabbage , egg rolls not covered Time Extended