CHINA HOUSE

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee entered kitchen touching the back door then placed bin of chicken in cooler without washing hands.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee cooking chicken with hand on shirt continued to pick up tongs without washing hands.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer: bags of raw pork on shelf over bags of cooked pork. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of make table at cookline: spring roll (68F - Cold Holding for 1.5 hours) discussed Time as a Public Health Control (TPHC) and emailed DBPR forms. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. One bowl in thick sauce. Removed during this inspection. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowl on shelf over triple sink not inverted.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on shelf over customer food in reach in cooler. Operator moved all to bottom shelf. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Several metal pans on clean dish shelf stacked together wet.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in water at 109F on cookline. Operator refreshed then 155F. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of reach in cooler. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One at triple sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer: raw pork bags stored over bags of fries. Bags of raw chicken over cooked pork. Moved all. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Two in use scoop handles broken. Operator discarded. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in kitchen soiled with food debris.

Basic - Reuse of single-service or single-use articles. Cut broccoli in box in walk in cooler. Operator removed and placed in clean bin. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Trays on shelf over make table not inverted. Flipped over. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with food debris near back door.

Basic - Water leaking from pipe and/or faucet/handle. Under triple sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on shelf over ready to eat shrimp and cooked chicken. Moved during this inspection. Corrected On-Site

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

High Priority - Medicine not labeled properly. Tums and icy hot on shelves over prep table and single service items. Both were moved. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2024

Basic - Bowl or other container with no handle used to dispense food. In two bulk rice containers. Manager removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease. Manager stated filters are scheduled to be changed Wednesday night. Corrective Action Taken

Basic - Reuse of single-service or single-use articles. Boxes that contained unwashed broccoli being reused for washed and cut broccoli. Manager removed broccoli and placed in pan. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Two pans of eggrolls in reach in freezer. It covered. Manager covered during this 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. Pans of chicken and egg rolls on cookline. Manager stated food was placed out 1 hour prior and added time mark.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Case of energy drinks on shelf over food to be served to the public. Moved 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. Jacket on shelf over rice in dry storage room. Moved. Corrected On-Site Repeat Violation

Basic - Reuse of single-service or single-use articles. Box containing cut broccoli that was originally used to transport soiled broccoli.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: bins of raw chicken and raw beef on shelf over buckets of sauce.

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. Provided DBPR form during this inspection. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken 109F cooked one hour prior cooling at room temperature. Manager placed walk in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in make table on cookline soiled with food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Sponge in hand sink near back door. Removed during this inspection. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk in cooler, pork cooked and placed in freezer last week then thawed yesterday with no date mark.

Basic - Bowl or other container with no handle used to dispense food. Metal bowl inside bag of chicken on cookline. Removed during this inspection. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen area, liquid stained tiles.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Vape pen, phone, and headphones on shelf over prep table in kitchen area. All were moved. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on clean dish shelf wet nested.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of scoop in chicken in make table on cookline. Repeat Violation

Basic - No copy of latest inspection report available. Unable to provide last inspection

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of bulk food containers soiled with food debris and grease. Shelves in kitchen soiled with food debris and grease.

Basic - Single-service articles not stored inverted or protected from contamination. Several trays on cookline not inverted. Manager flipped over. Corrected On-Site

Basic - Unwashed fruits/vegetables and personal food stored with ready-to-eat food. In reach in cooler near walk in cooler, personal food on shelf over food for customers. Manager moved. In walk in cooler, cases of unwashed broccoli on shelf over cut celery. Manager moved. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Stored mop head down near back door

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on prep table. Placed in sanitizer. 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.

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.

Basic - Bowl or other container with no handle used to dispense food. Reach-in cooler at the cook line, bowl no handle inside Chicken container, employee moved. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, tong in 102F water, Employee removed the water. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the prep area, opened employee drink above prep table, employee moved. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. At the prep area, wet blue cloth under round cutting board.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Freezer with some insulation exposed and fixed with duct tape.

Basic - Single-service articles not stored inverted or protected from contamination. At the prep and cook area, lids not inverted, Employee stored properly. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. At the three compartment sink, raw shrimps bags in standing water 69F, manager removed water and placed food inside cooler. Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Freezer lid near walk-in cooler entrance.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the prep area, opened drinks above prep table, manager moved all. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. At the three compartment sink, raw chicken thawed at room temperature, also another container of raw chicken in standing water, manager moved containers to walk-in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, sweet and sour chicken 66°, Manager moved to freezer to drop temperature, per manager item pulled out at 11:30. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One card (female operator February, 2021)

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tong in 118° water, Manager moved to sink. Corrected On-Site Repeat Violation