CANTON HOUSE RESTAURANT

High Priority - Observed: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line area- employee touched their face than proceeded to handle container of food- educated operator - employee washed their washed hands properly. Corrective Action Taken Warning Priority: High Priority

High Priority - Observed: Rodent activity present as evidenced by rodent droppings found. At dry storage room near kitchen approximately 10 rodent droppings on the floor. At cook line area by handwashing sink - approximately 5 rodent droppings on floor. At sever station area- approximately 3 rodent droppings inside empty cabinet underneath handwashing sink. Admin Complaint Priority: High Priority

High Priority - Observed: 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 and the time removed from temperature control cannot be determined. See stop sale. No time mark for bean sprouts - operator placed in reach in cooler. Corrected On-Site Warning Priority: High Priority

Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line area visibly soiled with grease on equipment and debris on floor. Warning Priority: Basic

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. At kitchen double door reach in freezer, Raw chicken stored over raw shrimp, not all commercially packaged. Advised operator of proper storage. Operator stored correctly. Corrected On-Site Warning

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. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. At kitchen, double door freezer doors soiled with food debris. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At kitchen cook line prep table, soiled with food debris, dust. Repeat Violation Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked pork (49F - Cooling); egg rolls (49F - Cooling. See stop sale.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face, then proceeded to touch clean utensils without washing hands. Advised operator to wash hands.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Raw chicken stored over cooked pork . Raw scallops over cooked pork advised operator of proper storage. Operator stored properly. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line, Raw eggs stored over clean plates Walk in cooler Raw chicken over cooked pork. Advised operator to stored properly Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler Raw chicken over raw beef Advised operator to store properly

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 over raw beef Advised operator to store properly

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, bean sprouts (49F - Cold Holding); bamboo chutes (49F - Cold Holding); tofu (48F - Cold Holding); egg rolls (55F - Cold Holding); cream cheese (49F - Cold Holding), not prepared or portioned today. Operator stated items held over 6 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, cooked pork (49F - Cooling); egg rolls (49F - Cooling. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen, Cracked shell raw eggs (85F - Cold Holding), it prepared or portioned today. Operator stated item held out of temperature for approximately 30 minutes prior. Operator discarded. At walk in cooler, bean sprouts (49F - Cold Holding); bamboo chutes (49F - Cold Holding); tofu (48F - Cold Holding); egg rolls (55F - Cold Holding); cream cheese (49F - Cold Holding), not prepared or portioned today. Operator stated items held over 6 hours. See stop sale.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen, cooked rice (112F - Cooling) @2:35, since 1:45 100F @3:25; cooked chicken wings (97F - Cooling)@2:35, since 1:45 88F @3:25. At this rate, products will not reach 70F within 2 hours. Advised operator to place product into freezer first quick chill. Operator placed into freezer. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Unwashed fruits/vegetables( potatoes )stored with ready-to-eat food.( cut broccoli and cabbage) Operator stored properly Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket chlorine 0ppm. Operator corrected to chlorine 100 ppm. 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. Observed Raw chicken (not in commercial packaging) over shrimp, raw chicken over raw pork (both not in commercial packaging) reach in freezer by back door. Operator stored properly. Corrected On-Site Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Sent Big 6 poster to operator.

Intermediate - Person in charge unable to answer basic questions about allergens. Sent allergen poster to operator.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine by back door.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed Vegetable peelers stored on rack in contact with wall soiled by food debris. Operator removed, washed and sanitized peelers.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed chlorine sanitizer dish machine not functioning properly. Advised operator to sanitize using three compartment sink until dish machine is fixed. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed single cigarette on top of dish machine. Operator removed cigarette. Corrected On-Site

Basic - Stored food not covered. Observed fried wontons in bowls for customers not covered at server station. Operator covered. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed a container seating on top of flip top cooler with cooked noodles at 12:57pm (48 - Cooling)rechecked at 1:30pm same temperature. Per operator product cooling for approximately 30 minutes. At the current cooling rate product will not cooled to 41°F within 6 hours. Operator moved product to inside of reach in cooler Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed a container seating on dish area with cooked chicken at 12:57pm (76 - Cooling); rechecked at 1:30pm, same temperature. per operator product cooling for approximately 30 minutes . At the current cooling rate product will not cooled to 70°F within 2 hours. Operator moved to walk-in cooler Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce Observed a container with raw chicken stored above a container with unwashed brocoli inside walk-in cooler Operator stored properly . Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw chicken stored above a container with cooked pork 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 seating on cook line egg rolls (71 - Cold Holding); bean sprouts (70 - Cold Holding); cut cabbage (70 - Cold Holding). Per operator products stored for approximately one hour. Per operator products not prepared or portioned today. Operator decided to use time as a public health control form. Emailed form to operator Operator Time marked for the remaining time of 3 hours. Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed a deep overstocked container on top rail of flip top cooler with cooked pork at 12:56pm (45 - Ambient cooling)rechecked at 1:30pm same temperature,per operator product ambient cooling for approximately 30 minutes. At the current cooling rate product will not cooled to 41°F within 4 hours. Operator removed overstocked product and transferred 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. Observed inside steam table fried rice (120 - Hot Holding). Per operator product was reheated on the stovetop and then transferred to steam table. Operator moved to pan for reheating. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed a container with soy sauce stored next to a container with windex cleaner. Operator stored properly Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine at 200 ppm. Operator corrected to 100 pm chlorine Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Spiders webs build up throughout the restaurant

Basic - Floor soiled/has accumulation of debris. Under steam table , next to ice machine, under flip top cooler

Basic - Food stored on floor. Observed containers with cooking oil and flour and coconut milk stored on the floor on dry storage. Operator stored properly Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving throughout the restaurant is dirty. Hood filters full of grease.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the restaurant