CHINA KITCHEN

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pea/carrot mixture 49F sitting on counter Operator states vegetables were just taken out of the cooler and voluntarily discarded. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. Reach in coolers on cooks line soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By three compartment sink Corrected On-Site

Intermediate - No soap provided at handwash sink. By three compartment sink Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink next to three compartment sink has water shut off - operator tuned on. Hand sink in front counter area hot water is 75F

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tile

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and air pods on prep table next to broccoli on cooks line. Operator removed Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of soil on the outside of flour containers. Build up of soil on multiple prep tables and on the outside of cooking equipment. Build up of soil in sauce area on cooks line Repeat Violation

Basic - Plumbing system in disrepair. Faucet on hand sink dripping when water is turned off.

High Priority - Dented can present. See stop sale.

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper menu used to drain fried food. Repeat Violation

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 the operator with the DBPR HR form 5030-104. The operator posted. Corrected On-Site

Intermediate - Food-contact surface: The fan in the walk in cooler is soiled with a mold-like substance.

Intermediate - Handwash sink used for purposes other than handwashing. Empty boxes in the hand sink by the front counter. The operator moved the boxes. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. The hand sink in the back of the kitchen. The operator placed paper towels. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on the cutting board of the reach in cooler. The operator moved the cell phone and sanitize the area. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Provided the operator with the DBPR HR form 5030-105. The operator posted. Corrected On-Site

Basic - No copy of latest inspection report available.

High Priority - Container of medicine improperly stored. Cold medicine stored in refrigerator with storing food. Operator moved medicine out of the refrigerator. Corrected On-Site

High Priority - Live, small flying insects found. 1 live fly in prep area.

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper menu used to drain fried foods.

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over produce in walk in cooler. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ribs Garlic in oil

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ribs (45F - Cold Holding) garlic in oil (81F - Cold Holding) Operator states items were made yesterday and no temperature monitoring.

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. Bleach sanitizer was too strong over 200ppm. Operator add water and recheck was 100ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked with garbage can. Operator moved garage can. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Can used as a scoop in the rice bin.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Soiled acoustic ceiling tiles in kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored next to steam table. Operator moved employee water bottle.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled in the reach in cooler on cook line

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing no running water. Operator started running cool water on shrimp. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour bin no label in dry prep area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw Shell eggs stored over ready-to-eat cut cabbage in walk-in cooler. Operators moved and stored correctly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of food debris and grease on fryers on the cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked pork in reach-in cooler across from fryers and raw chicken stored above ready-to-eat sauce in walk-in cooler. Operator started to move products to store correctly. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink to the left of the fryers with cleaning products stored in sink. Operator removed. Corrected On-Site

Intermediate - No soap provided at handwash sink at rear handwash sink to the right of the rice cooker. Operator placed soap. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink to the left of the fryers. Repeat Violation

Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink to the left of the fryers. Warning - From follow-up inspection 2023-09-28: Operator stated they contacted plumber for repair. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over bags of cut cabbage in walk-in cooler. Operator moved. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Fresh Garlic in Oil Mixture (80F - Cold Holding) on table in front of cook line at 12:20 PM. Operator stated he made the item this morning. Operator placed in walk-in cooler for rapid cooling. Informed operator that the item requires refrigeration and operator stated it will be moved to reach-in cooler on cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed to go bowls used as scoops in gray rolling bins in dry storage area. Repeat Violation

Basic - Floor soiled/has accumulation of debris throughout kitchen underneath equipment and tiles in disrepair at entrance of walk-in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease and food debris.

High Priority - Non-food grade paper/paper towel used as liner for food container for egg rolls in racks in walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Garlic in Oil Mixture (81F - Cold Holding) on table in front of cook line at 3:15 PM. Operator stated he made the item 1 hour ago. Operator placed in walk-in freezer for rapid cooling. Informed operator that the item requires refrigeration and operator stated it will be moved to reach-in cooler on cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Corrective Action Taken Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth chlorine sanitizing solution at 200ppm. Operator corrected to 100 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mixer blade soiled with accumulation of food debris and meat slicer blade stored in box on floor in walk-in freezer with accumulation of food debris. Discussed with operator proper cleaning procedures for equipment.

Intermediate - No soap provided at handwash sink in the front of the kitchen and in rear of kitchen next to prep sink. Operator placed soap at rear handwash sink.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in rear of kitchen. Observed handwash sink to the left of prep sink in rear of kitchen with no hot water.

Basic - Bowl or other container with no handle used to dispense food. Observed to go bowls used as scoops in gray rolling bins in dry storage area.

Basic - Floor soiled/has accumulation of debris throughout kitchen, walk-in freezer, and walk-in cooler.

Basic - Floor tiles missing and/or in disrepair. Observed 4 broken tiles and 1 tile shattered in walk-in freezer.

Basic - Food stored on floor. Observed multiple food items and containers stored in walk-in freezer and throughout kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat Violation

Basic - Plumbing system in disrepair. Observed handwash sink in front of kitchen with pipe in disrepair.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with accumulation of a mold-like substance above mop sink area and throughout kitchen.

Basic - Wiping cloth sanitizing solution stored on the floor underneath three compartment sink.

Basic - Working containers of food removed from original container not identified by common name. Observed dry goods like sugar and flour removed from original containers and stored in gray rolling bins in dry storage area without label.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 53F, on counter, moved to walk in cooler, cut this morning at approximately 11 am.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On hot hold table - cooked chicken (101F - Hot Holding), cooked one hour ago, operator discarded Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Pans, ladles, scoops in hand wash sink in kitchen, operator removed Corrected On-Site

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator purchased sanitizer before end of inspection Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage to acoustic tiles in kitchen Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on prep table, operator discarded Corrected On-Site Repeat Violation

Basic - Food stored on floor. In walk in cooler and freezer

Basic - Ripped/worn tin foil used as shelf cover. On bottom shelf of prep table next to black refrigerator Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water in reach in cooler on cook line Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at lift top cooler

High Priority - Food placed in soiled container/equipment. Cooked chicken stored in cardboard box, chicken will be cooked again before service. Moved to clean pan Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. In walk in cooler

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage to acoustic tile in kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottled beverages on prep table, operator removed Corrected On-Site

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Refrigerator on cook line and 3 door cooler

Basic - Ripped/worn tin foil used as shelf cover. On bottom shelves in kitchen

Basic - Standing water in bottom of reach-in-cooler.on cook line

Basic - Standing water or very slow draining water in handwash sink. At front counter, slow draining and water sprays to side