MIAMI LAKES CHINESE RESTAURANT

High Priority - Metal stem-type thermometer soiled.

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.

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

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.

Basic - Bowl or other container with no handle used to dispense food, inside flour container.

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

Basic - Cove molding at floor/wall juncture broken/missing.

Basic - Floors not maintained smooth and durable.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Filter soiled.

High Priority - Container of medicine improperly stored. Observed bottle of MSM with Gluccosamine on top of preparation table. Operator properly stored it. Corrected On-Site

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 machine with chlorine sanitation solutions at 0 ppm, operator set up the three compartment sink with chlorine sanitation solutions at 100 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken wings (74°F - hot- Holding); cooked eggs roll (78°F - Hot Holding), on preparation table for less than 2 hours as per operator. Operator reheated at 167°F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food storage container soiled, interior of dishwasher soiled, reach in cooler gasket soiled.

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed white single cutting board with cut marks. Repeat Violation

Basic - Food stored on floor. Observed plastic container with raw chicken on kitchen floor. Operator properly stored it. Corrected On-Site

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

Basic - Utensils in poor condition. Observed multiple plastic cracked lids food container inside walk in cooler.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name. Observed salt, msg and sugar container without labeled it. Repeat Violation

Intermediate - Nonfood-grade basting brush used in food.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Cook line.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair.

Basic - Food stored on floor. Observed cases of rice packages on the floor, operator properly stored it. Corrected On-Site

Basic - Hole in or other damage to wall. Behind the hand wash sink located on the back area next to three compartment sink.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop inside water at 83°F. Operator discarded it. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp inside standing water, operator open the cold faucet. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt, sugar, flour container located in front of the cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sprouts (61°F - Cold Holding); Beef (55°F - Cold Holding); for less than 4 hours as per operator. Operator placed the food items under ice. Corrective Action Taken

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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

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

Basic - Floor area(s) covered with standing water. In front of walk in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer floor.

Basic - In-use wet wiping cloth/towel used under cutting board.

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

Basic - Stored food not covered. Observed fried rice (43°F - Cold Holding);not covered inside walk in cooler. Operator properly covered it. Corrected On-Site Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in freezer and walk in cooler. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Near dishwasher machine, cook line. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Salt, msg container. Operator labeled it. Corrected On-Site Repeat Violation