CHINA 1 TAKEOUT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat sauce reach in cooler cooks line operator moved to proper storage. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cabbage cut 47 f raw seed sprouts 47 f n counter operator moved to reach in cooler 2nd temp Cold holding walk in cooler : raw beef 44 f raw seed sprouts 44 f Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Exposed on counter below 135 f cooked rice and cooked chicken. Discussed with operator to move to walk in cooler. Warning

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. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on shelf with Togo containers. Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Corn starch container. Warning

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

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings over washed vegetables, operator moved them. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Items stored in back sink, operator moved them.

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

Basic - Time/temperature control for safety food thawed in an improper manner. At room temperature ribs (31F - Cold Holding) operator moved to wic

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken and cut greens 44-45f operator moved to reach in cooler to cool , now 43f Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice 130f, noodles 128, less than 2 hours, operator moved to walk in cooler Corrective Action Taken

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer reading 28 in ice bath method. Showed operator how to calibrate it properly. 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. Multiple items in walk in cooler not date marked. Cooked Chicken, beef, cut greens, crimp cooked.

Basic - Floor soiled/has accumulation of debris. Floors walls and ceiling in kitchen soiled with debris.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In dry container of corn starch

Basic - Wood food-contact surface not properly sealed. Under equipment in kitchen shelving in kitchen.