NEW CHINA

High Priority - Raw animal food stored over or with unwashed produce. In walk-in cooler, raw chicken and raw beef stored above cases of cabbage.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Standing freezer, raw chicken stored above raw pork Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the kitchen area, next to triple sin, raw chicken 58F, Employee moved to cooler, also at the end of the cook line, cooked rice 61F, manager moved back to freezer, items were moved from refrigeration 1hour ago. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee washed hands in triple sink, inspector addressed situation. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the end of the cook line, container stored inside sink, manager removed. 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. Inspector provided a digital copy

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler and reach-in coolers, no date marked on any item, per manager food were cooked between 01/12-15/26.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table at the cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves and liner heavily soiled with food residue. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler shelves soiled with food residue.

Basic - Reuse of single-service or single-use articles. Plastic jug cut in half and use to scoop rice, Manager discarded. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. At the triple sink area, raw beef thawing at room temperature (frozen) employee moved to walk-in cooler. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken stored above cooked chicken, also at the cook line raw pork stored above cut vegetables, employee moved all. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In freezer, raw chicken tray stored above raw beef tray, Employee moved and stored properly. Corrected On-Site Repeat Violation Admin Complaint

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. For one new male employee

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside MSG container, manager removed the bowl. Corrected On-Site Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves and liners soiled.

Basic - Reuse of single-service or single-use articles. At the end of the cook line, gallon cut in half and use as a scoop. Repeat Violation

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employee at the triple sink, washed and rinsed containers and no sanitization occurred, Inspector instructed to set triple sink, chlorine 50-100ppm. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Reach in freezer, raw chicken trays stored above raw beef.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, pork stored above filling line at 52F, Manager voluntarily discarded.

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. For one new male employee

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. Reach-in cooler at the cook line and also in walk-in cooler, pork cooked freeze and no date.

Basic - Bowl or other container with no handle used to dispense food. In walk-in cooler, bowl no handle inside pork, manager removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, employee moved. Corrected On-Site 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. At the dry storage area, spoon handle in direct contact with sugar, manager moved. Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler shelves soiled. Repeat Violation

Basic - Reuse of single-service or single-use articles. Observed a plastic gallon cut in half and use to scoop rice.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Female employee coming front outside started handing single service and served food to a customer, inspector instructed to stop and washed her hands. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employee rinsed and scrubbed containers with raw chicken juice and immediately after placed it inside cooler, Inspector instructed to properly washed the container. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Observed frozen raw shrimp stored in direct contact with Thank you bags.

High Priority - Raw animal food dripping into container of ready-to-eat food when raw animal food is removed from holding unit for cooking. See stop sale. Raw chicken juice dripped into cooked pork.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, observed multiple containers with raw chicken and raw beef stored above opened buckets of sauces. Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw chicken juice dripped into cooked pork.

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. Female employee

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Under triple sink, observed bucket with white-blue powder not labeled, Manager labeled detergent. Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Chest freezers handles with tape. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink above reach-in cooler/prep table at the cook line, Manager moved

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the cook line, observed purse and keys stored above reach-in cooler/prep table, manager moved. 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. Scoop handle inside rice bin in dry storage area, manager moved. Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler at the cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wet towels on prep tables, employee moved to bucket. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food and/or Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in cooler: several pans of raw chicken on shelf over sauce buckets. Moved during this inspection. In reach in make table : pans of raw chicken stored on shelf over cabbage and onions. Moved during this inspection. In reach in freezer:unpackaged raw chicken in freezer on top of bags of cooked pork. Also, sheet pan of raw chicken on shelf over sheet pan of raw beef in upright freezer. Moved during this inspection. Corrective Action Taken Repeat Violation Admin Complaint

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. Multiple items on cookline held using time have a discarded time of 3 pm. Manager stated items were placed out at 3 pm and updated time on board. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Large bin of chicken in front of hand sink in back kitchen area near walk-in cooler. Moved. 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. Chicken and pork cooked Sunday morning with no date mark in reach in cooler. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl in soy sauce.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large pans on top of reach in upright freezer. Flipped over. Corrected On-Site Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. Handles of two reach in chest freezers have tape. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Black cup on prep table. Moved. Corrected On-Site 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. Two scoop handles inside rice in dry storage. Manager removed handles. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Chicken stored in chest freezer on top of bags of cut pork not wrapped. Wrapped during this inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet towels in kitchen area. Some placed in sanitizer. Corrective Action Taken Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: pans of raw chicken on shelf over buckets of sauce. In reach in make table: raw shell eggs on shelf over cabbage. In reach in freezer: sheet pans with raw chicken on shelf over bags of peas and carrots. All were moved during this 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. Provided DBPR form via email during this inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler near register cooked Monday with no date mark.

Basic - Bowl or other container with no handle used to dispense food. Bowl in soy sauce. Removed. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large pots on top of reach in freezer not inverted.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf over bulk containers of food near back door. All were moved. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf over bulk containers of food near back door.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms and/or not wearing hair restraint while preparing food. Female employee cooking wearing bracelet. Male employee cooking has no hair restraint.

Basic - Equipment or utensils not designed or constructed in a durable manner. Cardboard lining shelf near back hand sink. Tape used to secure lid on reach in chest freezer near ware wash area. Unsealed wood used as a leg for the triple sink drain board.

Basic - Food stored on floor. Buckets of oil, sauce, seasoning and rice on floor throughout kitchen.

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 pot inside rice in green bin near walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with slimy substance on make table at cookline. Crevice between prep table containing soup steam tables and reach in make table soiled with food.

Basic - Operator does not permit customers to use bathroom. Sign on restroom door says out of order. Operator stated the restroom is working and does not let anyone use it. Discussed restroom being made available for customer use being a requirement. Operator removed sign. Corrected On-Site

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Hammer on shelf next to clean cutting board.

Basic - Unclean building components, attachments or fixtures. Several ceiling tiles stained. Floor soiled with food debris in ware wash area.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer 200 ppm. Operator began adding water. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Soy buckets containing oil and seasonings not labeled.