KING PALACE CHINESE BBQ

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. Observed Dishwasher (Chlorine 0ppm). Operator will be using 3 compartment sink until dishwasher is repaired. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over cooked pork in the walk in freezer. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (119F - Hot Holding); bbq pork (108F - Hot Holding); intestines (128F - Hot Holding) stored in the display case for less than 1 hours, as per operator. Placed items to reheat. Warning

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout the kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves soiled next to dishwasher. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed squid, pork, raw beef, bbq pork, chicken wings and shrimp thawing in room temperature. Operator placed items inside reach in cooler. Corrected On-Site Warning

Basic - Worn, torn and/or soiled floors/carpeting. Observed inside the walk in cooler and walks in freezer floor with old food debris. Warning

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2024-07-10: No probe thermometer provided to measure temperature of food products. Time Extended

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. Observed Zhili, Qixun, Christian, Xiao, Haiying, Yao expired on 2/1/24. - From follow-up inspection 2024-07-10: Observed Zhili, Qixun, Christian, Xiao, Haiying, Yao expired on 2/1/24. Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2024-07-10: Covered waste receptacle not provided in women's bathroom. Time Extended

Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Throughout the kitchen. - From follow-up inspection 2024-07-10: Floors not constructed to be easily cleanable. Throughout the kitchen. Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Throughout the kitchen. - From follow-up inspection 2024-07-10: Floors not maintained smooth and durable. Throughout the kitchen. Time Extended

Basic - - From initial inspection : Basic - Missing drain plug at dumpster. - From follow-up inspection 2024-07-10: Missing drain plug at dumpster. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in the reach in cooler, walk in cooler and walk in freezer soiled. - From follow-up inspection 2024-07-10: Observed gaskets in the reach in cooler, walk in cooler and walk in freezer soiled. Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout the kitchen. Repeat Violation - From follow-up inspection 2024-07-10: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout the kitchen. Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted. - From follow-up inspection 2024-07-10: Observed walk in cooler shelves rusted. Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed sugar, salt, flour and corn starch containers with no name label, removed from their original packaging. Repeat Violation - From follow-up inspection 2024-07-10: Observed sugar, salt, flour and corn starch containers with no name label, removed from their original packaging. Time Extended

Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Observed floor of the whole kitchen soiled with food debris. - From follow-up inspection 2024-07-10: At the time of the callback inspection observed floor under oven is soiled. Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 10+ live flies by the duck hot holding unit. Observed 1 live fly on foam single service item, item was discarded. Observed 2 live flies laying on a cook duck and cook pork by the hot holding area. Stop sale was issued. Observed approximately 25+ live flies by the dishwasher area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shrimp in the walk in cooler.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 2 live flies laying on a cook duck and cook pork by the hot holding area. Stop sale was issued.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (47F - Cold Holding); beef (49F - Cold Holding); scallops (48F - Cold Holding); chicken (50F - Cold Holding); bottom: wonton (51F - Cold Holding); egg roll (50F - Cold Holding); chicken wings (49F - Cold Holding) stored in the reach in cooler at the cookline for less than 2 hours, operator placed items under ice on the top portion of the cooler, items on the bottom were placed back into walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed duck (126F - Hot Holding); chicken (117F - Hot Holding); pork ribs (133F - Hot Holding) stored in the hot holding unit for less than 1 hour, as per operator. Items are being reheated.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed salt and sugar food containers soiled.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 2 servers and 6 employees in the kitchen engaging in food preparation with no manager on duty.

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

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. Observed Zhili, Qixun, Christian, Xiao, Haiying, Yao expired on 2/1/24.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Throughout the kitchen. Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler at the cookline with ambient temperature of 50F.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Dead roaches on premises. Observed 1 dead roach by the exit door.

Basic - Floors not constructed to be easily cleanable. Throughout the kitchen.

Basic - Floors not maintained smooth and durable. Throughout the kitchen.

Basic - Food stored on floor. Observed case of noodles and pork on the floor in the walk in cooler and cooking oil on the floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed walk in cooler and deep reach in freezer with ice build up.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon by rice maker in standing water.

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in the reach in cooler, walk in cooler and walk in freezer soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed cookline reach in cooler interior soiled.

Basic - Single-service articles not stored inverted or protected from contamination. Observed foam containers not inverted. Operator stored properly. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout the kitchen. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar, salt, flour and corn starch containers with no name label, removed from their original packaging. Repeat Violation

Basic - Worn, torn and/or soiled floors/carpeting. Observed floor of the whole kitchen soiled with food debris.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over sprouts inside reach in cooler. Operator properly stored it. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked duck (128°F - Hot Holding); cooked chicken (112°F - Hot Holding) pork (110°F - Hot Holding) inside hot holding cases, also fried rice (122°F - Hot Holding)on steam table, for less than 4 hours as per operator. Operator placed inside oven. Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed white rice (102°F/98°F - Cooling) covered inside walk in cooler, operator uncovered. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Warning

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

Basic - Buildup of food debris/soil residue on equipment door handles. Warning

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Warning

Basic - Floor soiled/has accumulation of debris. Walk in freezer, under kitchen equipment. Warning

Basic - Floors not maintained smooth and durable. Warning

Basic - Food stored on floor. Observed raw shell eggs on kitchen floor, cases of oil on kitchen floor. Operator properly stored it. Corrected On-Site Warning

Basic - Garbage on the ground and/or pad around dumpster. Observed multiple empty boxes around dumpster. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Hand wash sink soiled next to ice machine, filter, exterior of food storage container. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed duck inside standing water. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet wiping towel inside chlorine sanitation at 0 ppm. Operator properly set up the chlorine sanitation bucket, recheck 100 ppm. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. Warning