CHINA FIRST

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above raw beef. Operator separated food properly during time of inspection. 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 and the time removed from temperature control cannot be determined. Operator stated sushi was put out at 11:30. Operator wrote time down during time of inspection. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Xiang Dong Xie 3/16/2021 Warning

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed raw shrimp sitting inside handwashing sink on cook line. Employee removed shrimp during time of inspection. Corrected On-Site

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 - Floor soiled/has accumulation of debris. Observed floor soiled with grease and food debris underneath fryers.

Basic - Food stored on floor. Observed buckets of raw chicken stored on floor inside walk in cooler. Operator properly placed chicken during time of inspection. Corrected On-Site

Basic - Food stored outside. Observed buckets of lettuce stored outside behind restaurant. Employee properly placed food during time of inspection. Corrected On-Site

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed 2 live roaches on floor in front of fryers. Warning - From follow-up inspection 2024-12-18: Observed 2 dead roaches. Operator clean and sanitized area during time of call back. Admin Complaint

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting onions to be stored in walk in cooler, no gloves, no heat applied.

High Priority - Nonfood-grade bags used in direct contact with food. Observed beef stored directly in T-shirt bags in walk in cooler and reach in freezer near fryers.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored over cut cabbage in walk in cooler. Owner stored properly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed chicken stored over fish in walk in cooler. Owner stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pasta salad 44°F, and imitation crab salad 45°F, at buffet, per owner placed 40 minutes ago, owner placed on more ice. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed general tso chicken 118°F at buffet, per owner placed 30 minutes ago, owner replaced chicken. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink in servers area with sanitizer bucket in it, also observed handwashing sink in cooks station with ice.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager cleaned during inspection. Corrected On-Site

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed cardboard soiled near fryer.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles throughout kitchen area soiled with grease and or dust.

Basic - Clean utensils stored between equipment and wall. Observed knives stored between wall and handwashing sink, servers area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone above prep table with cut cabbage, and chicken, owner removed cell phone.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed sinks wash, rinse not sanitizing.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath back door and side exit door. Owner fixed during inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed an accumulation of grease and food debris on floor under grill and fryer, and oven.

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles disrepair near grills and oven.

Basic - Food stored on floor. Observed cut potatoes stored on the floor in walk in cooler located outside, owner stored properly. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored directly on top of ice machine.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers in any of the reach in coolers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease, also observed seals on walk in cooler soiled with mold like substance and or dirt.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths stored on prep tables, owner stored properly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed rice, sugar not labeled in working container.

Basic - Ceiling soiled with accumulated dust, mold-like substance, dry storage area.

Basic - Food stored on floor. Observed raw chicken stored in plastic buckets on floor in walk-in cooler and walk-in freezer. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee open drink can inside upright glass door cooler.

Basic - Stored food not covered. Observed raw chicken stored uncovered in walk-in cooler and walk-in freezer. Operator properly covered during inspection. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef and cooked chicken in reach in cooler. Also saw raw chicken stored over raw cut cabbage in walk in cooler and raw beef.

High Priority - Stop Sale issued due to adulteration of food product. Observed fish on floor in walk in freezer with no wrapping and pork ribs in container with mold like substance.

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. Observed ice machine, containers for dry seasonings and handles on reach in cooler doors with build up of food debris and mold like substance.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedure for sushi kept on food bar.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed containers of thawed marinated chicken and meat with no date marks.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers with no handles in tea, flour, and vinegar. Employee removed. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed forks stored tong side up. Employee turned all forks handle side up. Corrected On-Site

Basic - Stored food not covered. Observed beef and chicken in walk in freezer not covered. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken nuggets on buffet line to read at 96 F @1:30pm. Manager states chicken nuggets were cooked at 12:00pm. Chicken nuggets reheated to 165 F @1:35pm. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed food inside hand washing sink across from reach in cooler.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food prep without a hair restraint.

Basic - Food stored on floor. Observed shrimp stored on floor inside dry storage. Manager removed shrimp from the floor.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed shrimp thawing at room temperature in dry storage. Shrimp reading at 40 F. Shrimp no longer frozen. Manager removed shrimp to walk in cooler. Corrective Action Taken

Basic - Stored food not covered. Observed clams, shrimps and ribs uncovered in reach in cooler left of ice machine. Manager covered all items. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed salt and pepper shrimp to read at 109 F at 12:35pm. Per manager shrimp were placed out at approximately 12:20 pm. Reheated to 167 F @12:46pm. Observed chicken nuggets to read at 109 F at 12:40pm. Per manager chicken nuggets were prepared at 11:30am. Chicken nuggets reheated to 167 F at 12:48pm. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade to have heavy food debris. Manager cleaned can opener blade. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil right of ice cream bin to be stored in water only reading at 126 F. Manager replaced water, now reading 175 F. Corrected On-Site Repeat Violation

Basic - No Heimlich maneuver/choking sign posted.

Basic - Stored food not covered. Observed chicken in walk in freezer to be uncovered. Manager covered chicken. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the kitchen, observed raw chicken held at 52°F during preparation Manager corrected and moved prepared chicken to cold holding unit Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed salt and pepper shrimp held at 106°F and Mongolian pork held at 121°F

Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled doors and handles of reach in cooler in kitchen

Basic - Floor soiled/has accumulation of debris. Floor underneath cook line soiled with grease and debris

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove top on cook line soiled with food debris

Basic - Working containers of food removed from original container not identified by common name. Observed rice and sugar/MSG containers in dry storage missing labels

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp on cook line for 30 minutes temping 47°F Manager removed and placed in cooler Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink on cook line missing paper towels

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler on cook line doors and handles soiled with food debris

Basic - Carbon dioxide/helium tanks not adequately secured. Pressurized tanks stored in dry storage shed behind restaurant not secured

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and fan above cook line soiled with dust

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of reach in cooler and refrigerator on cook line soiled with grease and debris

Basic - Standing water in bottom of walk-in-cooler.

Basic - Stored food not covered. Multiple items in walk in cooler missing proper cover. Raw chicken, cut cabbage, cut onions and cut broccoli.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees shoes stored on can rack

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath back door leading to building exterior.

Basic - Food stored in a prohibited area. Observed food preparation activity in dining area. Employee preparing and cutting green beans to be cooked.

Basic - Working containers of food removed from original container not identified by common name. Flour container in prep area not properly labeled