DIM SUM KING

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. Observed an employee handling dirty dish ware then clean dish ware without washing hands.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled and rusted can opener on prep table in kitchen. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ready to eat pork, beef and chicken in walk in freezer not date marked. Repeat Violation

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed the water filter for the ice machine with a black mold like substance inside it.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents above the walk in coolers are heavily soiled. Repeat Violation

Basic - Food stored on floor. Observed food items stored on the floor of the walk in cooler. Operator moved items. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Observed back door without an automatic closure and screens ripped open.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves in the walk in cooler and dry storage area Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed grease dripping down the wall next to the hood into a light box. Repeat Violation

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. Observed an employee handling dirty dish ware then clean dish ware without washing hands. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled and rusted can opener on prep table in kitchen. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink next to the dishmachine blocked with cans, towels and cups. Operator removed items. 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. Observed ready to eat pork, beef and chicken in walk in freezer not date marked. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents above the walk in coolers are heavily soiled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drinks in the food preparation area. Operator removed. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Observed back door without an automatic closure. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves in the walk in cooler and dry storage area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed grease dripping down the wall next to the hood into a light box.

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. Observed an employee handling dirty dish ware then clean dish ware without washing hands. Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed an employee handling raw pork and then ready to eat food without washing handles or wearing gloves.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled and rusted can opener on prep table in kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ready to eat pork, beef and chicken in walk in freezer not date marked.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a black mold like substance on the ice drop tray inside the ice machine. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed 3 employees handling food and plate ware without a hair restraint.

Basic - Food stored on floor. Observed raw beef, pork and chicken stored on the floor in bus tubs. Also, a pot of cooked rice stored on the floor. Corrective Action Taken

Basic - Outer openings not protected with self-closing doors. Observed back door without an automatic closure. Repeat Violation

Basic - Soiled dry wiping cloth in use. Observed soiled dry towels used to wipe down cutting boards in use with ready to eat food. Repeat Violation

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. Observed an employee handling dirty dish ware then clean dish ware without washing hands. Coached on site. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener on prep table in kitchen. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sink next to dish machine.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed food items in the walk in freezer and the walk in cooler prepared on site, held more than 24 hours without date marking.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a black mold like substance on the ice drop tray inside the ice machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed an employee scooping rice with a plastic bowl and no handle.

Basic - Cardboard used to line food-contact shelves. Observed 2 different shelves under a food prep table storing food items lined with heavily soiled cardboard.

Basic - Outer openings not protected with self-closing doors. Observed back door without an automatic closure.

Basic - Soiled dry wiping cloth in use. Observed soiled dry towels used to wipe down cutting boards in use with ready to eat food. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener on prep table in kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed food items in walk in freezer prepared on site, held more than 24 hours without date marking.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a black mold like substance on the ice drop tray inside the ice machine. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drinks stored above prep table. Repeat Violation

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed grease build up on walls and ansul pipes over cooking line and dripping.

Basic - Food stored on floor. Observed cornstarch and potato starch stored on floor under shelf in back kitchen.

Basic - Soiled dry wiping cloth in use. Observed soiled dry towels used to wipe down cutting boards in use with ready to eat food.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees handling utensils, soiled door handles and then to ready to eat food without glove change and hand wash. Operator coached employees on proper glove use and hand wash. Corrective Action Taken

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 - 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. Observed some employee illness reports completed but not all. Operator will complete Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a black mold like substance on the ice drop tray inside the ice machine. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drinks on shelf above prep table. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a 1 inch gap at the bottom of the back door.

Basic - Food stored on floor. Observed chicken feet stored on the floor in an uncovered bus tub. Observed food stored on the floor in the walk in under the metro shelf. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use spatulas and tongs stored in dirty standing water not at 135 degrees.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towel in contact with turnips in walk-in cooler. Operator removed and replaced with liner approved for food contact. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles of microwave in kitchen across from cook line on prep table.

Basic - Drain covers missing throughout kitchen.

Basic - Wall soiled with accumulated grease and food debris near reach-in freezer chest off cookline, in prep area, and in warewashing area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Fried Garlic (53F - Cold Holding); Bean Sprouts (53F - Cold Holding) in three door and two hood reach-in cooler on cook line stacked above fill line. Operator stated the items had been in the cooler for 30 minutes. The operator moved and stored in below cooler. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed toxic chemical stored on shelf above raw vegetable next to reach-in cooler on cook line. Operator removed chemical. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizing solution in sanitizer bucket in kitchen at 200 ppm. Employee made new chlorine solution that read at 100 ppm. Corrected On-Site

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Observed crabmeat rangoons listed on menu but imitation krab is in item. Operator corrected on menus with relabeling. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed two spray bottles in service area without label.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing in hallway with walk-in freezer and walk-in cooler. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Food stored on floor. Observed plastic containers of sauce stored on the floor in the walk-in cooler. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall near dishmachine with an accumulation of a mold-like substance and in kitchen behind floor mixer.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloths not stored inside sanitizing solution in front wait station and in kitchen. Employee moved and stored correctly.

High Priority - Raw animal food stored over or with unwashed produce. Observed shell eggs stored over ready to eat sauces in Walkin Cooler . As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed shrimp, chicken, and pork in Walkin Freezer without date mark. Spoke to manager about dating procedures.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black substance inside ice machine bin. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers in multiple bulk bins such as sugar, salt, msg without handles. Manager corrected by removing the containers. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Observed missing coving in hallway outside Walkin Freezer.

Basic - Food stored on floor. Observed broccoli, Congee, and other sauces stored on floor in Walkin Cooler . As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. 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. Observed scoop handle in sugar, salt, and msg bins. Manager corrected by removing. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease buildup on hood filters. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves in Walkin Cooler with rust. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

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. Employee handled there phone then clean equipment without washing hands. Instructed employee and manager on proper hand washing protocol.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat sauces in the walk-in cooler. Employee removed the eggs. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained and soiled though out the kitchen. Can opener blade soiled.

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

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 probe thermometer provided to measure temperature of food products.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 14 employees 5 have food handler training.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Cloth used as a food-contact surface. Cloth towels used to to cover dough. Employee removed the towel. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under all equipment on the cook line.

Basic - Food stored on floor. Several containers of food stored on the floor in the walk-in cooler, walk-in freezer and the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Employee removed the utensils. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Floor fan in the kitchen soiled. Exterior of all food containers in the kitchen soiled. Dry storage shelves soiled though out the kitchen.

Basic - Walk-in cooler shelves with rust that has pitted the surface. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Exterior walls and doors of the walk-in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee placed the towels in a sanitizer bucket. Corrected On-Site