ASIAN CHAO

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed produce in walk in cooler. Employee moved to correct storage 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 observed sitting in turned off oven at 109f. Employee states chicken was made 2 hours ago. Advised to reheat to 165f.

Basic - Condensation dripping onto floor surface from ceiling tile. No cross contamination observed. Manager is aware of leak and has already been in contact will mall owner.

Basic - Wiping cloth sanitizing solution stored on the floor. Advised to double bucket

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Employee states Cooked rice cooling 2.5 hours.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. cooked rice (98-117F - Cooling) 2.5 hours

Intermediate - Spray bottle containing toxic substance not labeled. Front counter glass cleaner

Basic - Equipment in poor repair. Ice bin lids plastic covering is seperating

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. Front counter employee handled cell phone and then scooped food and handled clean food containers for customer without washing hands.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Ice buildup in reach-in freezer door. Ice melting and draining onto floor

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 83f. In kitchen Front counter 103f. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bell peppers over prepped cut veggies in walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken in marinade sitting out. Employee stated he was going to cook in 25minutes. Was moved back to cooler Corrective Action Taken

Basic - Equipment in poor repair. Walk in freezer is broken and not being used 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. Bulk rice bin Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 70° water at front counter Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

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

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Walk in cooler broken but not being used 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. In rice bin. Employee moved Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 70F water Repeat Violation

Basic - Water draining onto floor surface. Water dripping from ceiling near dish area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. spring roll (98F - Hot Holding); egg rolls (105F - Hot Holding)been in service 1.5 hours. Advised to rapid reheat Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade dirty Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ manager Ricardo came in Corrected On-Site Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. Leading into walk-in cooler Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Walk-in freezer not working. Frozen foods being held in reach in freezer Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon next to rice Repeat Violation

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Had to use flashlight to check temperatures in walk-in cooler Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Reading over 200++ppm, remade bucket, now reading 100ppm Corrected On-Site Repeat Violation

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Unwashed mushrooms stored over green beans

High Priority - Toxic substance/chemical improperly stored. Grill cleaner on shelf with pans Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade dirty

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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 a copy

Basic - Cove molding at floor/wall juncture broken/missing. Leading into walk-in freezer

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

Basic - Equipment in poor repair. Walk-in freezer not in operation due to Freon leak

Basic - Food storage container/container lid cracked or broken. Manager threw away Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Fan guards in walk-in cooler dirty

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 container of raw rice Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon on front counter Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Had to use flashlight to read temps.

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket on front counter reading over 200+++ppm. Advised to remake bucket,now reading 100ppm Corrected On-Site Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated manager and employee Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken found at 94°, cooked 1 hour ago. Advised rapid reheat, reheated to 165° Corrected On-Site

Intermediate - No 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. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 109°. Advised to turn up heat Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Reading 200++++. Advised to remake. Now reading 100ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over shredded carrots Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Food storage container/container lid cracked or broken. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water is at 124°

Basic - Old labels stuck to food containers after cleaning.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooks line

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken hot holding at 152-136°. Advised rapid reheat to 165 and hood hot at 135;or hotter. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bleach levels tested at 300-400 ppm. Advised remix to level of 50-100. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food-contact surface not smooth and easily cleanable. Sliced mushrooms returned to dirty box that unwashed produce came in.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 125°. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Employees slicing unwashed mushrooms.