MAN LI CHINESE RESTAURANT

High Priority - Employee washed hands with no soap. Cook washed his hands in triple sink, without soap after handling raw chicken and starting to prep crab Rangoon's. Cook went to wash his hands in hand sink with soap.

High Priority - Raw chicken over raw pork, not properly separated from each other, in walk in cooler based upon minimum required cooking temperature. Operator removed pork. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 53F, Noodles 60F, cooked yesterday removed from walk in cooler 1 hour ago and left out on cook line. Operator placed items in walk in cooler. At the end of inspection rice is 43F, noodles 51F. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken (100F-109F - Hot Holding), operator stated chicken was cooked 30 minutes ago and left on stove turned off. Operator reheated chicken to 178F for further hot holding. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed his hands in triple sink, without soap after handling raw chicken and starting to prep crab Rangoon's. Cook went to wash his hands in hand sink with soap. Corrected On-Site

Intermediate - Food-contact surface on can opener soiled with food debris, mold-like substance or slime.

Basic - Buildup of food debris/soil residue on equipment door handles all coolers on cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 72F on cook line. Operator discarded water. Corrected On-Site

Basic - Raw chicken stored on floor in front of triple sink. Operator placed chicken on triple sink. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw pork in standing water thawing.

Basic - Wet wiping cloth not stored in sanitizing solution between uses on cook line. Operator placed in sanitizer container. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Cooked vegetable egg rolls stored and in direct contact with paper towels at walk in cooler. Advised operator to remove paper towels and use only food safe materials such as parchment paper or deli paper.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw pork over duck sauce at walk in cooler. Operator stored products properly. Corrected On-Site 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. Observed Raw chicken not in commercial packaging over raw pork at walk in freezer. Operator stored products properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken broth (130F - Hot Holding) Observed in steam well on cook line. Operator returned to stove to reheat to 165+F, rechecked 184F Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. smoker box: pork (111F - Cooling) at 1:48; cooling since 1:18 - 102F at 2:15 At current rate of cooling product will not reach 70F within 2 hours. Operator moved product to walk in cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed Rice cooker lid in hand wash sink by triple sink. Operator removed lid. 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 Cooked vegetable egg rolls made 10/8 no date mark at walk in cooler.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean mixing bowls stored on rack that an accumulation of oil residue and black mold like substance.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on flip top cooler.

Basic - Exterior door has a gap at the threshold that opens to the outside. At rear entrance of kitchen. Repeat Violation Admin Complaint

Basic - Food stored on floor. Corn starch stored on floor at cook line, duck sauce stored on floor at walk in cooler. Corrected On-Site Repeat Violation Admin Complaint

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line reach in coolers - soiled with food debris and oil residue. Repeat Violation Admin Complaint

Basic - Time/temperature control for safety food thawed in an improper manner. Ground pork and chicken thawing on counter by triple sink. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Pooled raw shell eggs over sliced vegetables at reach in cooler on cook line. Operator stored products properly. Corrected On-Site 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. Observed Raw ground pork over raw shrimp and raw pork ribs at walk in freezer. All products not in commercial packaging. Educated operator on proper storage procedures and advised operator to store all products properly.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (44F - Cold Holding); cooked vegetable egg rolls (44F - Cold Holding) Observed in walk in cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator placed products in walk in freezer to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken broth (131F - Hot Holding) Observed in hot well on cook line. Per operator, out of temperature for approximately 45 minutes. Operator placed back on stove to reheat to 165+F. Corrective Action Taken

Basic - Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen.

Basic - Food stored on floor. Cooking oil and corn starch stored on floor at cook line. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At both flip top cooler shelves on cook line.

High Priority - Container of medicine improperly stored. Observed Medication and hydrogen peroxide stored over beer in store room. Operator stored properly. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed Dumplings stored in shopping to go bag at chest freezer. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw pork over duck sauce, Raw chicken over chili oil at walk in cooler. Raw chicken over vegetable spring rolls at walk in freezer. Bot products not in commercial packaging. Operator stored all products properly. Corrected On-Site

High Priority - Observed: Non-food grade paper/paper towel used as liner for food container. Observed Paper towel covering chicken at reach in cooler. Operator removed paper towel. Linen napkin covering cocked chicken at walk in cooler. Corrected On-Site Priority: High Priority

High Priority - Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw beef, raw chicken over raw pork at walk in freezer. All products not in commercial packaging. Raw chicken over raw pork at walk in cooler. Sent safe storage chart to operator. Priority: High Priority

High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken broth (121F - Hot Holding) Observed at steam table. Per operator, out of temperature for approximately 30 minutes. Operator returned product to stove, rechecked 190F reheating. Corrected On-Site Priority: High Priority

High Priority - Observed: Toxic substance/chemical improperly stored. Observed Peroxide on flip top cooler. Prescription medications over clean sheet pans. Operator stored all properly. Corrected On-Site Priority: High Priority

High Priority - Observed: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose Bibb on back dock. Priority: High Priority

Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Observed heavy Oil like residue on can opener blade. Operator removed can opener to clean. probe thermometer has heavy soil of oil like residue.Corrective Action Taken Corrective Action Taken Priority: Intermediate

Intermediate - Observed: 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. Observed Cooked chicken in freezer made 8/21 not date marked. Advised operator to date mark cooked chicken. Priority: Intermediate

Intermediate - Observed: Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated in ice water. Inspector- 32F Operator- between 0-220F Priority: Intermediate

Intermediate - Observed: Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle not labeled by triple sink. Advised operator to label all chemicals. Priority: Intermediate

Basic - Observed: Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in threecompartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Operator, ran machine again. 50ppm chlorine sanitizer. Corrected On-Site Priority: Basic

Basic - Observed: Food stored on floor. Cooking oil on floor in kitchen. Corrected On-Site Repeat Violation Reference: 3-305.11(A)(3), (B) and (C) FC: (A) Except as specified in Paragraphs (B) and (C) of this section, food shall be protected from contamination by storing the food: (3) At least 6 inches above the floor. (B) Food in packages and working containers may be stored less than 6 inches above the floor on case lot handling equipment as specified under Section 4-204.122. (C) Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. Priority: Basic

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 7.20.22 - From follow-up inspection 2023-12-15: Expired Time Extended

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. Dishwasher (Chlorine 0ppm); operator to switch to 3 compartment sink; Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork ribs (49F - Cold Holding); Eggrolls (49F - Cold Holding);in reach in cooler #1 at cook line Operator stated food not prepared today; food out of temperature for approximately 2 hours; food moved to different cooler; Corrective Action Taken Repeat Violation Admin Complaint

Basic - Food stored on floor - chicken in walk-in cooler and oil cases at cook line Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- at 122 in steam table ; operator discarded Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (55F - Cold Holding) in the kitchen by handwash sink; as per operator food not prepared or portioned today; food out of temperature for less than 30 minutes; food moved to walk-in cooler Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. soup (166F - Hot Holding); in steam table Operator stated that soup cooked earlier and placed in steam table; steam table not hot enough ; operator moved food to the stove to reheat to 165 F Corrective Action Taken

Basic - Food stored on floor- cases of oil and buckets of chicken at cook line ; Operator stored properly Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- at 110 F in steam table ; Operator removed utensils Corrected On-Site Repeat Violation

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

High Priority - Non-food grade paper/paper towel used as liner for food container- for Egg rolls in walk-in cooler Operator removed Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked noodles (81-82F - Cooling)at 12:40 to 82° F at 12:55 since 11:30 in reach in cooler at cook line; Food covered and overstocked in plastic containers; At this rate food will not reach 70 F or below; Operator uncovered and moved to walk-in cooler 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. Egg rolls cooked on Saturday- no date mark in walk-in cooler Operator dated Corrected On-Site

Basic - Food stored on floor- oil cases, onions, sauce, and raw meat buckets in walk-in cooler and kitchen Operator stored properly Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.- rice scoops stored in 82 F at cook line Operator discarded water Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line

Basic - Working containers of food removed from original container not identified by common name- corn starch container not label; Operator labeled Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wok station, pooled eggs (80F - Cold Holding). Item being held at room temperature. Item out of refrigeration for less than two hours. Item returned to refrigeration Corrective Action Taken

Basic - Employee beverage container in ice machine/ice bin. Drink removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cook line flip top- raw chicken and raw beef stored in top of unit over prepared produce with no physical barrier protecting produce from contamination. Barrier created. Corrected On-Site

Basic - Food stored on floor. Walk in cooler - multiple cases of raw shell eggs. Cases elevated. Corrected On-Site