TAIPEI GARDEN

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in make table: pan of raw shrimp stored on shelf over sauce cups. Moved during this inspection. In walk in cooler: pan of raw chicken on shelf over noodles. Moved during this inspection. Also, In reach in freezer: pans of raw chicken stored above pans of raw beef. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon arrival, chicken 54-55F on prep table on cookline. Employee placed chicken in reach in make table during this inspection. 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. Inspector provided form during this inspection.

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. Interior of reach in freezer in ware wash area soiled with food debris. Several cutting boards soiled and with food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Sink near back door has large bag of rice stored in front.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink near back door.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in make table: two pans of chicken cooked on Saturday with no date mark. In walk-in cooler: pans of egg rolls made Saturday with no date mark. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in dining area containing alcohol. Spray bottle in kitchen containing degreaser.

Basic - Bowl or other container with no handle used to dispense food. Bowls in several bulk containers of food and sauce. Manager removed some. Corrective Action Taken Repeat Violation

Basic - Employee eating and/or drinking in a food preparation or other restricted area. Several plates of food and several drinks on prep table over clean dishes and pan of flour. All were moved during this inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Pan of personal food on shelf over noodles. Manager moved during this inspection. Corrected On-Site

Basic - Equipment in poor repair. Interior of upright freezer has several areas inside broken. Ice build up in chest freezer near back door. Several cutting boards are grooved and no longer cleanable. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor has heavy grease build up under fryers. Floor in ware wash area heavily soiled with food debris.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Large knife between make table and prep table. Moved during this inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under prep tables are rusted and soiled with food debris. Hold filters over cooking equipment soiled with grease.

Basic - Reuse of single-service or single-use articles. Can being used as a scoop in rice. Jug with open handle cut in half and being used as a scoop. Manager discarded all during this inspection. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two on cookline.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Chlorine 0 ppm, Female employee added chlorine, 50 ppm. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Freezer at the prep area, tray of wonton under tray of raw chicken

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

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One female employee

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler At the cook line, pork and chicken containers no date marked, also In Walk-in cooler, tofu, chicken, ribs and egg rolls no date marked, per manager all items were cooked 10/23-24/2022.

Basic - Bowl or other container with no handle used to dispense food. Multiple bowl no handles inside food containers (rice, flour, salt)

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in Freezer near front kitchen entrance. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Dirty Knife stored between reach-in cooler and prep table at the end of the cook line, employee moved to three compartment sink. Corrective Action Taken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line, shelves heavily soiled, also with mold-like substance. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. At the end of the cook line, to go containers not inverted.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with clear liquid inside located on hand washing sink near front counter. Manager labeled substance as bleach during inspection. Corrected On-Site** Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed handle to microwave door missing. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed some debris on floors located near rear exit to kitchen under dry storage shelves and cold holding equipment.

Basic - Ice buildup in reach-in freezers. Observed ice build up along sides and gaskets of reach in freezers and chest freezers throughout kitchen. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed pair of tongs hanging from handle of cooking cart in kitchen. Manager removed during inspection. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in coolers and reach in freezers throughout kitchen with old food and debris accumulation on inside of shelves and inside top of cold holding units where food items are stored. Repeat Violation

Basic - Stored food not covered. Observed baking tray of egg rolls stored in reach in freezer near three compartment sink not covered. Manger covered with clear wrap during inspection. Corrected On-Site

High Priority - Container of medicine improperly stored. Observed container of medicine on shelf above make table in kitchen. Manager removed during inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler two cartons of shell eggs on shelf above sauce and watermelon. Manager corrected during inspection. Corrected On-Site Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table in back of kitchen near dish sink. Manager removed during inspection. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed no handle on microwave door. Observed gaskets broken and falling off door of reach in cooler across from cook line.

Basic - Ice buildup in reach-in freezer. Observed throughout kitchen reach in freezers with heavy ice build up and old food debris.

Basic - Single-service articles not stored inverted or protected from contamination. Observed on shelf above prep table, to go containers not properly inverted with no overhead protection. Manager corrected during inspection. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on cook line soiled wet wiping cloth on cook line. Manager removed during inspection. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher in lobby area in overcharge zone.