NEW CHINA OF TALLAHASSEE INC

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Went over documentation with operator with translator to make sure expectations and guidelines were understood. Repeat Violation

Basic - Stored halved cabbage stored directly on walk in cooler shelves, no protection. Operator placed into container. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Breaded cooked chicken 77F ( 1:00-5:00 ) held on time. Provided establishment with written form. Corrective Action Taken

Basic - Cooling- rice 108F, egg rolls 133F, fried chicken 113F ( 1:00-1:35) and stored on speed rack and bowls/trays not covered near back open door with screen.

Basic - No handwashing sign provided at a hand sink used by food employees near 3 compartment sink. Provided establishment with paper handout. Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken wings cooling per manager since 2pm, down to 86 at 4:08 pm. See stop sale.

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. Chicken wings cooling per manager since 2pm, down to 86 at 4:08 pm.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in walk-in cooler. Operator rearranged items on site. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment requires chlorine test strips for 3 compartment sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance on hood vents over cook line.

Basic - Cutting boards on dish rack has cut marks and is no longer cleanable. Operator discarded during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed above three compartment sink.

Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Observed bed in single service item storage room by back door of restaurant

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed bin of raw chicken stored above buckets of sauces. Manager properly stored chicken during inspection. 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 egg drop soup 123F at 3:30. Per manager held since 2:30. Manager properly stored soup in steam table. New temperature at 4:25: 144F. Corrected On-Site

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 plan for use of time as a public health control for egg rolls and chicken wings. Provided operator with time as a public health form. Manager labeled food items with time marks during inspection. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork and roasted vegetables in reach in cooler at cook line not date marked. Per manager pork and vegetables was made on 12-20-23. Manager labeled food items during inspection. Corrected On-Site

Basic - Food stored on floor. Observed bucket of raw chicken stored on floor in walk in cooler. Manager properly stored raw chicken during inspection. 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.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above ready to onions in walk in cooler. Observed manager remove chicken from above onions. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over French fries and ready to eat pork in reach in freezer in back. Observed manager place fries above chicken. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves throughout kitchen. Observed manager remove cardboard.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in standing water at 66°F. Observed manager wash rinse and sanitize scoop.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg rolls in top of make not touching cold air since 2pm at 61°F.