CHINA GATE

High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. On prep table. - From follow-up inspection 2023-05-19: Observed on prep table shelf Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in white cooler by cash register. Cold holding: cooked chicken 46 f Cold holding: cook pork 46 f cheese wanton 46 f Cold holding cooked egg rolls 46 f employe moved to freezer 2nd temps Ambient cooling temperature 70 f operator stated reach in cooler went down 1 hour prior to arrival.Reach in cooler at cooks line Cold holding: cook chicken 59 f cook shrimp 59 f raw shelled eggs 59 f cooked chicken 59 f raw seed sprouts 59f . Operator moved all time/temperature control for safety food to walk in cooler. - From follow-up inspection 2023-05-19: Cold holding: reach in cooler. Ambient temperature 60f cook pork 53f 5 lbs raw seed sprouts 56 f raw beef 56 f 3lbs raw chicken 56 f 10 lbs dumplings 56 f 2lbs cook pork 56 f 10 lbs cook shrimp 56f 2 lbs cook chicken 56f 3 lbs raw shrimp 56f 5lbs raw beef 56 f3 lbs raw beef 56 f 3lbs. Food held less than 4 hours. Operator moved all foods to reach in freezer. Cooked noodles on counter 72 f cut cabbage 78 f on counter. Admin Complaint

Intermediate - - From initial inspection : 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. Repeat Violation - From follow-up inspection 2023-05-19: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine - From follow-up inspection 2023-05-19: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-05-19: Time Extended

Intermediate - - From initial inspection : 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. Repeat Violation - From follow-up inspection 2023-05-19: Time Extended

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. Cook chicken and egg rolls. Reach in cooler. - From follow-up inspection 2023-05-19: Time Extended

High Priority - Container of medicine improperly stored. On prep table.

High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Sneezed on hand and began putting away food prep items.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed dishes with water only. Discussed with employee the importance of wash rinse and sanitize.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in white cooler by cash register. Cold holding: cooked chicken 46 f Cold holding: cook pork 46 f cheese wanton 46 f Cold holding cooked egg rolls 46 f employe moved to freezer 2nd temps Ambient cooling temperature 70 f operator stated reach in cooler went down 1 hour prior to arrival.Reach in cooler at cooks line Cold holding: cook chicken 59 f cook shrimp 59 f raw shelled eggs 59 f cooked chicken 59 f raw seed sprouts 59f . Operator moved all time/temperature control for safety food to walk in cooler.

Intermediate - Employee washed hands in a sink other than an approved handwash sink.

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. Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covering cooked chicken with plastic wrap.

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

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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. Repeat Violation

Intermediate - No soap provided at handwash sink. Operator restocked

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook chicken and egg rolls. Reach in cooler.

Basic - Employee eating in a food preparation or other restricted area. On top of reach in freezer

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 4 roaches at hand washing sink. 1 live roach on floor under cooks line. 5 live roaches under cooks line. 30 live roaches under cooks line stove. 30 live inside the bottom of cooks line 20 live inside of the cooks line stove 18 live roaches inside of the prep table by rice maker. Warning - From follow-up inspection 2023-03-08: 1 live roach under prep table. 1 live roach on dry storage shelf wall. 1 live roach in wheel of reach in cooler. operator killed roaches and removed and sanitized area. Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 20 dead roaches under three compartment sink. 4 dead roaches under reach in freezer. Warning - From follow-up inspection 2023-03-08: 6 dead roaches under prep table. 4 dead roaches under prep table. 4 dead roaches under cooks line 7 dead roaches under soup warmer table. 3 dead under three compartment sink. 3 dead roaches in hand washing sink. 3 dead roaches under reach in freezer. Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors and walls soiled throughout cooks line. Warning - From follow-up inspection 2023-03-08: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.10 flies in mop sink area. Warning

High Priority - Roach activity present as evidenced by live roaches found. 4 roaches at hand washing sink. 1 live roach on floor under cooks line. 5 live roaches under cooks line. 30 live roaches under cooks line stove. 30 live inside the bottom of cooks line 20 live inside of the cooks line stove 18 live roaches inside of the prep table by rice maker. Warning

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 to operator Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. On cooks line. Warning

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 to operator Corrective Action Taken Warning

Basic - Dead roaches on premises. 20 dead roaches under three compartment sink. 4 dead roaches under reach in freezer. Warning

Basic - Floor soiled/has accumulation of debris. Floors and walls soiled throughout cooks line. Warning

Basic - Food stored on floor. Bag of carrots on floor in walk in cooler. Warning

High Priority - Container of medicine improperly stored. Observed on reach in cooler top shelf pain relief bottle. Employee removed. Corrected On-Site 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. Operator had incorrect sanitizer that did not wash food contact surfaces. Operator purchased correct sanitizer. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding raw reach in freezer by cash register.chicken 45 f operator placed in reach in freezer 2nd temp 43 f4:15 pm Cold holding:reach in cooler on cooks line.cook noodles 68 f wanton 47 f fresh garlic oil 56 f operator moved to reach in freezer 2nd temp all foods to 43 f 4:15pm Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restocked. Corrected On-Site Repeat Violation

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

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

Basic - Food stored on floor. Soy sauce buckets. Employee moved from floor. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl with no handle in rice cooker. Employee removed bowl. Corrected On-Site

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