MYA'S CHINESE RESTAURANT

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Dish machine chlorine 0ppm. Manager primed machine, still 0ppm. Manager changed chlorine bottle, then 50ppm. Inspector instructed manager to resanitize all dishes that have been sanitized in the dish machine today. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Case of raw shell eggs stored on shelf directly above wrapped bowl containing cooked chicken inside walk-in cooler. Manager moved the raw eggs to the bottom shelf during this inspection. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in the three-compartment sink. Inspector had employee finish washing hands in the handwash sink. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior walls and interior of door on ice machine soiled with mold-like substance. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Absorbent and porous acoustic ceiling tiles in-use throughout kitchen. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cardboard box containing unwashed bell peppers stored on shelf above pan containing fully-cooked chicken inside walk-in cooler. Manager moved the box of peppers to the bottom shelf during this inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lime-like buildup on interior wall of ice machine. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Plastic container lid stored down inside handwash sink near fountain machine. Inspector removed lid from sink before washing hands. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous and absorbent acoustic ceiling tiles in-use throughout kitchen. Repeat Violation

Basic - Food stored on floor. Jug of frying oil stored directly on floor at cookline manager placed oil on a shelf during this inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Exterior of ice machine soiled with lime-like buildup. 2. Area around nozzles of fountain machine soiled with lime-like buildup. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on edge of table in storage area, near fountain machine. Manager placed wiping cloth back into the sanitizer bucket during this inspection. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior walls of ice machine near back door soiled with black substance.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pan of fried shrimp missing date mark on shelf in reach-in cooler in kitchen near cookline. Manager stated the shrimp was cooked two days prior and added proper date mark. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One food handler certificate expired in 2022.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic ceiling tiles in-use throughout kitchen.

Basic - Cloth used as a food-contact surface. Cloth aprons used to cover several pans of food inside walk-in cooler. Manager removed cloth from containers and covered them with lids during this inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup on shelving in back of walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill in kitchen soiled with grease.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine 0PPM. Inspector instructed manager to sanitize dishes in the three-compartment sink until the dish machine can be serviced.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On buffet line: chicken (130F - Hot Holding) Manager stated the chicken was held on buffet line for approximately one hour and had an employee reheat the chicken to 178F. Corrected On-Site Repeat Violation Admin Complaint

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. None available. Inspector provided during this inspection. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. Two co2 tanks not secured in prep area near back door. Manager secured both tanks with a chain during this inspection. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf near rice and spices in kitchen at cookline. Manager removed drinks from shelf during this inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and jacket on shelf above bottled water in dry storage area. Manager removed both from shelf during this inspection. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and began to handle food without washing hands. Inspector had employee wash hands. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item on buffet bar: dumplings (120F - Hot Holding). Manager stated item was placed on buffet 2 hours prior to temperature being taken. Manager reheated item in fryer, 169F. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer. Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks next to soda machine in storage area. Manager used chain to secure tanks.

Basic - Food stored on floor. Cooking oil stored on floor in kitchen.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket. Repeat Violation

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer. - From follow-up inspection 2022-03-21: No change Time Extended

Basic - Carbon dioxide/helium tanks not adequately secured. Observed one of two carbon dioxide tanks not adequately secured in drink server area.. Manager chained tank Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic tile ceiling in kitchen , not smooth, non-absorbent and easily cleanable

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up under cooing unit in Walk-in Freezer