FISHHAWK CHINA STAR

High Priority - Nonfood-grade bags used in direct contact with food. Observed to go begs with raw chicken in walk in freezer

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White dotting board on Cooke line and prep areas stained

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed open can of Diet Coke on cook line shelf by to go containers. Manager removed Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed container of employee food with fork on cook line make table

Basic - Food stored on floor. Case of oil on floor on cook line. Manager got off of floor Corrected On-Site

Basic - Stored food not covered. Observed multiple containers of prepped vegetables not covered in walk in cooler

Basic - Working containers of food removed from original container not identified by common name. Containers of salt, sugar and flour not labeled

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 currently has 101 brand bleach designed for general kitchen, bathroom and laundry use. Does not indicate to be used with food contact surfaces. Manager went and got bleach designed for food contact surfaces. Corrected On-Site Admin Complaint

High Priority - Observed 2 bulging cans of thick soy sauce present. See stop sale.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed green peppers.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk in cooler and reach in cooler on cook line not dated

Basic - Bowl or other container with no handle used to dispense food. In bin of flour in storage

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed flat of duck eggs in walk in cooler over raw chicken for restaurant. Discussed separating personal food form customer food

Basic - Food stored on floor. Observed oil stored on floor of cook line. Manager moved. Observed cases of meats on floor in walk in freezer. Buckets of sauces on floor in walk in cooler.

Basic - Working containers of food removed from original container not identified by common name. Bins of flour, sugar and corn starch in dry storage not labeled

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 manager answer phone then handled Togo box. Had manager wash hands Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Observed to go bags with raw and cooked meats in cooler units

High Priority - Raw animal food stored over ready-to-eat food. Raw chicken stored over sauces and celery in walk in cooler

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cooked chicken pieces on cook line. Manager time marked 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. Emailed

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

Intermediate - Records/documents for required employee training do not contain all of the required information. Missing data of births, and food manager name and number

Basic - Bowl or other container with no handle used to dispense food. Bowl in bin of sugar

Basic - Current Hotel and Restaurant license not displayed. Current copy posted expired 2-1-2022

Basic - Stored food not covered. Cooked chicken and washed and cut vegetables in walk-in cooler not covered

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

High Priority - Toxic substance/chemical improperly stored. Observed pack of cigarettes and lighter on shelf next to egg shade. Manager removed Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee rinse hands in three compartment sink then dry hands on pants. They then grabbed container of vegetables. Discussed proper hand washing and sent handouts

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 - Handwash sink not accessible for employee use at all times. Hand sink by front counter blocked by stool and box of chow mein. Manager removed Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in back kitchen

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing health policy for two employees

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. Missing safe Staff cards for two employees

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed car keys on shelf next to dry storage items. Manager removed Corrected On-Site

Basic - Food stored on floor. Observed containers of sauces and meats on floor in walk in cooler.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line Warning - From follow-up inspection 2024-02-13: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen prep, and dish area. Observed missing ceiling tile in back kitchen Warning - From follow-up inspection 2024-02-13: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Plastic lid in front sink

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

Basic - Food stored on floor. Bag of onion at back door Repeat Violation

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

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

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

Basic - Food stored on floor. Bag of onions Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage shelf

Basic - Single-service articles not stored inverted or protected from contamination. Cookline

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 49 Put in cooler Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Bags of noodles on sink

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

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

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

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table 49f Put in cooler Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back of kitchen sink

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Old soiled cardboard on shelves in walkin in cooler

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

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breaded chicken on prep line Put in cooler Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Paper towels in sink front sink Corrected On-Site

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

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

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

Basic - Wet mop not stored in a manner to allow the mop to dry.

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