ASIAN CHAO

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cokes chicken in steam table at 118F Per operator food out of temperature for approximately 15 minutes Operator placed food to reheat to 165F Corrected On-Site

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

High Priority - Employee left kitchen to use the bathroom in food court lobby, returned to kitchen and then engaged in food preparation and handled clean equipment or utensils, without washing hands upon returning to employee area. Manager reviewed and made all kitchen staff wash hands properly at time of inspection Corrected On-Site

High Priority - Observed at 2:15 Cooked rice held using time as a public health control marked with a time that exceeds the 4-hour limit. Time stamp reads 10:00-2:00 Food left out of temperature for more than 4 hours See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at 2:15 Cooked rice held using time as a public health control marked with a time that exceeds the 4-hour limit. Time stamp reads 10:00-2:00 Food left out of temperature for more than 4 hours See stop sale.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle dirty dish rag then proceed to put on gloves and prepare food without washing hands first. Operator reviewed proper hand washing for employees to wash hands.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed dirty dish rag on clean prep table.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quaternary ammonium sanitizing solution at 0 ppm at triple sink. Operator made fresh solution and retested to 200ppm. 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. Observed cooked rice at 62F on counter of cook line. Per operator, items placed on counter at 10:30 left out of temperature for approximately 1 hour. Operator placed time stamps for time as a public health control for remaining time. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored over single serve soy sauce packages at front counter. Operator stored items properly. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed clean Plastic container with old label on it on drying rack above triple sink. operator removed. Corrected On-Site

Basic - Stored food not covered. observed cheese rangoons uncovered in stainless reach in cooler at back kitchen area. Operator covered items properly. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed wash cloth sanitizer bucket at 0ppm. Operator mixed fresh solution to 150ppm. Corrected On-Site

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed employee removed chicken from grill to stored for service at Cooked chicken 160F cooking. Operator moved back to grill to keep cooking . Rechecked a few minutes later, 187F cooking Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 2 cans of tomatoes sauce.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw beef inside walk-in cooler Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside flip top cooler on cook line raw chicken 50F cold Holding, pooled eggs 50F cold Holding . Per operator products not prepared or portioned today Per operator products stored for approximately 3 hours. Operator iced down Corrective Action Taken 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. Observed a container seating on top of oven on prep area with cooked chicken 107F hot Holding . Per operator product stored for approximately 30 minutes. Operator moved to inside of oven to reheat to 165F + Corrective Action Taken

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Observed a bag with cooked noodles inside microwave at cooked noodles 90F reheating . Per operator product done reheating approximately 30 minutes ago. Operator moved bag to microwave for reheating to 165F+ Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. A vase with zucchini stored above sauces inside walk-in cooler Operator stored properly Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked white rice (61F - Cold Holding); fried rice (61F - Cold Holding) Observed cooked pans of rice on speed rack by walk in cooler. Employee states out of temperature for 30 minutes. Employee states waiting for an order to reheat for service. Operator decided to use time control, operator placed time stamp for remaining 3.5 hours. Sent time control document to operator.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed scallions over washed and cut squash and bell peppers at walk in cooler. Operator stored properly. 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.

Basic - Floor area(s) covered with standing water. Kitchen/corrective action taken/operator squeegee water. Corrective Action Taken

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken/vegetables @149 degrees(cooking)/corrective action taken/operator put chicken back in wok, new temperature at 168 degrees. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area/corrective action taken/operator installed paper towels. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler. Was removed to proper storage. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed drink dumped into front counter hand wash sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cracked pooled egg 44f in bottom Reach-in cooler drawer.

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.

Basic - Employee with no hair restraint while engaging in food preparation.