CHINA GARDEN

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken in plastic container stored over shelled eggs in walk in cooler , manager had employee move items to an approved location. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee used triple sink to rinse face and hands, employee washed hands at handwashing sink. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed , a can of Red Bull and a can of monster energy drink on prep table across from triple sink, and on prep table next to chest freezer closest to exit door , manager moved and discarded the drinks. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal sweatshirt , and bag stored on top of large bags of rice on shelf closest to triple sink , manager moved item to an employee designated area for personal items. Corrected On-Site

Basic - Food stored on floor. A large plastic container of marinated pork stored on floor during preparation close to the exit door , and a 5 gallon bucket of soy sauce was stored on the floor in the walk in cooler , manager moved all items off of the floor to the appropriate location. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 3 dented cans of hoisin sauce. 1 dente can of soy sauce.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork egg roll, wings, and pork skewers stored over cooked chicken and fried chicken in front line Reach in cooler, adjacent to fryers. Raw wings stored over raw pork in Walk in cooler. Manager relocated all raw items to an approved location during time of inspection. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in establishment soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Employee handwash sink blocked by stool, located at front register. Manager relocated stool during time of inspection. 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 stored in Walk in cooler not date marked. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over Ready to eat vegetables in Reach in cooler on front line cook. Raw wings stored over cooked wontons on front line cook Reach in cooler. Raw chicken stored over raw shrimp in Walk in cooler. Operator relocated all items during time of inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs 84F at 2:56F left out at 1:56pm retempt to 56F at 3:15pm. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled on front line Reach in cooler. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking for bbq pork or cooked chicken in Walk in cooler.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Stored food not covered. Cooked chicken, frozen egg rolls, spring rolls, bbq pork, in multiple Reach in coolers and Reach in freezers are not covered. Operator began to cover some items during time of inspection. Corrective Action Taken Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked shrimp in walk in cooler. Operator relocated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting +frboards in kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on reach in cooler in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and head phones on reach in cooler in kitchen.

Basic - Stored food not covered. Cooked chicken and multiple items in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp at 49F. Placed in walk in cooler. New temperature check at 12:07 43F. Corrected On-Site

Basic - Food stored on floor. Meat product on the floor in walk in cooler. Operator removed from items from the floor. Corrected On-Site

Basic - Stored food not covered. Front counter reach in freezer. Operator covered food. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooling cook chicken on cardboard box. Employee removed box and placed on sheet tray. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cook pork reach in cooler across from cooks line hand washing sink. Manager moved to proper storage Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. on counter cook chicken 56 operator moved to cooler. 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.

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.printed for management. Manager signed and some employees signed.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cold holding: cook chicken 43 f cook wanton 43 f reach in cooler by cash register Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In rice bin.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler. Restaurants food mixed with employee food. Repeat Violation

High Priority - Container of medicine improperly stored. On shelf with restaurants food

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 a sanitizer not for food contact surfaces. Employee went to store to buy correct sanitizer. Observed correct sanitizer. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat chicken walk in cooler. Raw beef over ready to eat food in walk in cooler. Operator removed to proper storage. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter Raw shelled eggs 70 f 2n temp 54 f On counter Cold holding: fresh garlic oil 77 f 2nd temp 64 f Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 3 employee trainings.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook breaded chicken reach in cooler cooks line Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. For rice

Basic - Cutting board has cut marks and is no longer cleanable.

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

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

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken cooked wantons in reach in cooler by fryer not dated. Walk in cooler cooked chicken not dated operator dated cooked chicken. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2022-08-05: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Sauce on floor in kitchen. Operator removed from floor. Corrected On-Site Warning - From follow-up inspection 2022-08-05: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Warning - From follow-up inspection 2022-08-05: Time Extended

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch door from coming from outside and began working no hand washing. Discussed with operator the importance of hand washing. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked beef. Observed employee move raw beef to bottom shelf reach in cooler on cooks line. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: fresh garlic with oil at 60 f operator moved to reach in freezer 2nd temp at 12:00 pm at 47 3rd temp at 12:19 pm at 43f Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken broth 131 f held under prep table. Operator put on stove to re heat . 2nd temp 165 f Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked noodles with plastic wrap covered during cooling processes.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on top prep shelf on prep line employee removed. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler on cooks line gasket soiled.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee Employee drink in reach in freezer.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef and raw chicken on counter by three compartment sink.

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw pork, raw beef and raw chicken stored over cut onions in walk-in cooler. Operator rearranged raw items to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container of breaded chicken (72°F - Cold Holding) stored on prep table next to fryer. Operator moved into reach-in freezer for rapid cooling. Re temped breaded chicken 52 °F. Corrective Action Taken 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 cooked chicken, egg rolls and various food items not date marked stored in walk-in cooler. Repeat Violation

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

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

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed a cut plastic bottle used as a food dispensing scoop. Operator discarded.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in coolers gaskets soiled. Repeat Violation

Basic - Stored food not covered. Observed cooked chicken not covered stored in walk-in cooler. Operator covered. Corrected On-Site