NY CHINESE RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp over cooked noodles in walk in cooler -raw chicken over cooked chicken in walk in cooler Operator moved all cooked items to top and separated raw food according to hierarchy Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sprouts (57F - Cold Holding), cook line, less than four hours per operator, moved to walk in cooler for quick chill, 44FCorrective Action Taken Corrective Action Taken Warning

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/ 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 - Bowl or other container with no handle used to dispense food. -sugar container on dry goods shelf, operator removed Corrected On-Site Repeat Violation Warning

Basic - Equipment in poor repair. -fryer baskets Warning

Basic - Ice buildup in reach-in freezers Repeat Violation Warning

Basic - In-use wet wiping cloth/towel used under cutting board in prep area. Warning

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -back kitchen, operator provided Corrected On-Site Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -cook line Warning

Basic - Stored food not covered. -multiple items in walk in cooler and sugar container on dry storage shelf, operator covered. Corrected On-Site Repeat Violation Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed bok choy over cut cabbage in walk in cooler, operator moved cabbage to ready to eat shelf. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over prepped carrots in walk in cooler Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cook line and in dish area

Intermediate - No soap provided at handwash sink near back door. Operator provided. 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. -roast pork, cooked chicken in walk in cooler and reach in freezer Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -fried rice cooker Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. -white cutting board on cook line Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. -screen door torn, has holes

Basic - Food stored on floor. -oil on floor under cook line, operator placed off floor Corrected On-Site

Basic - Ice buildup in white reach-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. -between reach in coolers on cook line, operator removed. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior top of rice cooker -gaskets on all reach in coolers, walk in cooler and

Basic - Reuse of single-service or single-use articles. -clean utensils stored in single service plastic container in dish area.

Basic - Stored food not covered. -multiple items in walk in cooler Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over cooked noodles in walk in cooler -raw shell eggs behind raw vegetables on make table on cook line. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sweet and sour sauce (124F - Hot Holding), held less than four hours per operator. Operator moved to stove to reheat, 176F. 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 dumplings in reach in cooler

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. -both hand sinks in kitchen.

Intermediate - Spray bottle containing toxic substance not labeled. -under hand sink at entry to kitchen. Operator labeled. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -flour container and rice container on cook line. Operator removed. Corrected On-Site Repeat Violation

Basic - Cardboard used to line food-contact shelves. -walk in cooler Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

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

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

Basic - Floor soiled/has accumulation of debris under fryers

Basic - In-use knife/knives stored in cracks between pieces of equipment on cook line. Operator removed. Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior fryer cabinets and top back of fryers -gaskets on reach in coolers and freezers on cook line and kitchen Repeat Violation

Basic - Stored food not covered. -multiple items in walk in cooler Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed celery over cut cabbage in walk in cooler. Repeat Violation

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee picked up cooked broccoli and put in to go container with rice and chicken. Educated operator

High Priority - Operating with an expired Division of Hotels and Restaurants license. -expired 4/1/24, operator renewed during inspection Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over peas and carrots, cut veggies on cook line. Corrected On-Site Repeat Violation

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. -several eggs in crate on cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line -can opener holder Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. -back handwashing sink blocked by rice cookers. Corrected On-Site Repeat Violation

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

Intermediate - No soap provided at handwash sink. -back handwashing sink

Intermediate - Spray bottle containing toxic substance not labeled. -bottle of liquid under handwashing sink in front kitchen

Basic - Bowl or other container with no handle used to dispense food. -cooked rice on cook line, uncooked rice in back kitchen Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Cardboard used to line food-contact shelves. -walk in cooler shelves

Basic - Cutting board has cut marks and is no longer cleanable. -green cutting board on storage rack

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -tostones and raw beef in upright reach in freezer in front lobby. Corrected On-Site

Basic - Equipment in poor repair. -bottom exterior walk in cooler door

Basic - Food stored on floor. -shortening, soy sauce in kitchen -crispy noodles by front counter Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers/freezers and walk in cooler -shelf holding flour and cornstarch in front of kitchen -white chest reach in freezer in kitchen -exterior reach in cooler/freezer doors on cook line

Basic - Single-service articles improperly stored. -boxes of paper to-go bags on floor in front lobby Corrected On-Site

Basic - Single-service items for customer self-service not properly protected to prevent contamination. -plastic unwrapped utensils in front lobby

Basic - Stored food not covered. -multiple items in walk in cooler Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed mushrooms over fresh garlic/oil in walk in cooler. -unwashed carrots over prepped onions in walk in cooler

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw chicken over raw pork. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. -Raw shell eggs over produce. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over cooked chicken. Corrected On-Site Repeat Violation

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 and the time removed from temperature control cannot be determined. -Chicken, Eggrolls. Operator determined correct time. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Rice 119f. Less than 4 hours. Advised to reheat.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board. -Rice holder above cookline.

Intermediate - Handwash sink not accessible for employee use at all times. -Jug in rear handsink. Corrected On-Site

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

Basic - Food stored on floor. -Box of crispy noodles by front counter. -Cooking oil in kitchen. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Reuse of single-service or single-use articles. -Cooked chicken in cardboard chicken boxes. Corrected On-Site Repeat Violation

Basic - Stored food not covered. -Multiple items in dry storage. Corrected On-Site

Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. Warning - From follow-up inspection 2023-12-13: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. wooden shelf used for rice above cookline Warning - From follow-up inspection 2023-12-13: Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled wiping cloth and then grabbed container to plate food.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over wontons.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over wontons in white refrigerator.

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 and the time removed from temperature control cannot be determined. Manager determined correct time. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Rear handsink. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator. Corrected On-Site

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

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Bag of flour. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In white refrigerator.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves.

Basic - Single-service articles improperly stored. Case of plastic cups. Corrected On-Site

Basic - Stored food not covered. Multiple items in walk in cooler.

Basic - Trash receptacles not provided where needed in establishment. Rear handsink.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg rolls, sweet and sour chicken, General chicken, chicken wings 57° Operator said food items were pulled from walk-in 40 minutes prior. Operator place food items in walk-in cooler for quick chill.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener White cutting boards on cooks line.

Intermediate - Handwash sink not accessible for employee use at all times. Pan stored in Hand sink next to rice cooker

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls prepared 2 days prior.

Basic - Bowl or other container with no handle used to dispense food. Mixing powder for egg rolls.

Basic - Buildup of food debris/soil residue on equipment door handles. All cooling units in entire kitchen area.

Basic - Employee with no hair restraint while engaging in food preparation. Cooks preparing food in kitchen area

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door open at the time of inspection.

Basic - Food stored on floor. Case of Cookies stored on floor at front counter. Carrots stored in walk-in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Superior freezer.

High Priority - Nonfood-grade bags used in direct contact with food. Multiple items in walk in cooler stored in plastic grocery bags.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw beef in walk in cooler. Operator corrected. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef in upright freezer, operator corrected. Corrected On-Site

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. Chicken and egg rolls on table have beginning time, but no ending time. Operator corrected label. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Bowl in hand washing sink by mop sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink by front counter. Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand washing sink by front counter. Corrected On-Site

Basic - Buildup of black mold like substance on gaskets of walk in cooler and lowboy coolers.

Basic - Employee with no hair restraint while engaging in food preparation. 3 employees in kitchen with no hair restraints. All 3 put on caps after inspector announced arrival. Corrected On-Site

Basic - Equipment in poor repair. Torn gasket on walk in cooler door.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in bulk flour. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. On prep table where cutting chicken.

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

Basic - Stored food not covered. Egg rolls in walk in cooler stored uncovered.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in ringer of mop bucket.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shell eggs over won-ton wrappers in walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp 44° in make table less than 4 hours, operator took to walk in. Corrective Action Taken

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

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in bulk starch. Corrected On-Site

Basic - Equipment in poor repair. Torn gasket Walk in cooler.

Basic - Equipment or utensils not designed or constructed in a durable manner. Half cut vinegar bottle used as scoop for rice. Corrected On-Site

Basic - Food stored on floor. Multiple items on floor in walk in cooler. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife wedged between 2 lowboy coolers. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. On top of chest freezer. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lowboy cooler gaskets. Bottom of upright silver cooler.

Basic - Stored food not covered. Multiple open cans of product stored uncovered in lowboy cooler. Corrected On-Site

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

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