TOP CHINA INC

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In restroom.

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

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

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

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on counter.

Intermediate - Handwash sink not accessible for employee use at all times. Food containers stored in handwash sink at cook line. Operator removed. 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 pork, cooked chicken and various cooked/prepped food in walk-in cooler.

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

Basic - Employee drinking in a food preparation or other restricted area. Employee drinking next to rice warmer at cook line.

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

Basic - Employee with no hair restraint while engaging in food preparation. 1 employee working at cook line. Employee put on hat. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken wings 91 F and cooked yellow rice 95 F. Operator adding to existing time as a public health control form

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

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Food stored on floor. Observed in kitchen and walk-in-cooler

Basic - Open dumpster lid.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Containers in dry storage

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 meats in the back of walk in cooler Repeat Violation - From follow-up inspection 2024-07-03: Time Extended - From follow-up inspection 2024-07-03: Time Extended

Intermediate - - From initial inspection : 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. Chao Guo and Da Za - From follow-up inspection 2024-07-03: Time Extended - From follow-up inspection 2024-07-03: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets are soiled - From follow-up inspection 2024-07-03: Time Extended - From follow-up inspection 2024-07-03: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms in walk in cooler stored over read to eat cabbage. - From follow-up inspection 2024-07-03: Time Extended - From follow-up inspection 2024-07-03: Time Extended

High Priority - Container of medicine improperly stored. Bottle of medicine stored on shelf with menus and drinks in back kitchen area Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Plastic container stored in hand sink near walk-in-cooler 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. Cooked food in walk-in-cooler

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

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

Basic - Food stored on floor. Bags of rice on floor near walk-in-cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease 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 - Food-contact surface soiled with food debris, mold-like substance or slime. Large white container holding rice and no lid soiled

Intermediate - Handwash sink used for purposes other than handwashing. Cooking equipment stored in hand sink near back kitchen door. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near back kitchen door. Corrected On-Site

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.

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

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

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

Basic - Open dumpster lid.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large white container on wheels solid with mold-like substance

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by cooking equipment

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

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

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

Basic - Employee eating in a food preparation or other restricted area.

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

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

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

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing frozen beef out at room temperature. Operator placing in walk-in-cooler

Basic - Working containers of food removed from original container not identified by common name.

High Priority - Single-service containers not constructed with the required characteristics. Plastic jug cut in half and reused as scoop

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

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees food stored on top shelf in walk-in-cooler

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cooksline prep table

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

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

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

Basic - Open dumpster lid.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Walk-in-cooler