CHINA FUN

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked chicken on cart at 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. Observed cooked pork (47F - Cold Holding) at cook line, as per employee less than 1 hour. Employee moved to walk in cooler. Also observed bean sprouts (47F - Cold Holding) next to steam table at cook line, as per employee less than 2 hours. Employee moved food containers to walk in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled food containers on shelves at walk in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed towels, sponges and gloves inside hand wash sink next to fryers.Operator removed during inspection. Corrected On-Site

Intermediate - 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 frozen cooked pork not properly date marked on shelves at walk in cooler, operator dated correctly during inspection. 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 chicken and cooked pork prepared onsite and held more than 24 hours not properly date on shelves at walk in cooler.

Basic - Equipment in poor repair. Observed broken gaskets in unit across fryers.

Basic - Food stored on floor. Observed batter mix container stored on floor at dry storage area, operator stored properly. Corrective Action Taken

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on flour container at dry storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit across fryers. Repeat Violation

Basic - Stored food not covered. Observed food containers not covered on shelves at walk in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp (43F - Cold Holding) next to 3 compartment sink. As per operator less than 2 hours. Operator moved container to walk in cooler. Corrective Action Taken

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Observed raw shrimp (40F - Cold Holding) at 3 compartment sink, operator turned on water. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line, employee removed during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked chicken inside walk in cooler. Operator properly rearranged. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cigarettes box and lighter on shelves over washing area next to clean equipment. Operator removed the items. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing fried foods without hair restraint.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed next to cook line. Operator removed the towel. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled at cook line. Repeat Violation

High Priority - Metal stem-type thermometer soiled.

High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked pork being stored on nonfood grade bags, on reach in cooler at cook line, employee removed cooked pork from bag and stored on clean metal container. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (49F - Cold Holding) on shelves at walk in cooler, as per employee raw shrimp was thawed on preparation table 2 hours ago, employee moved raw shrimp to walk in freezer to cool down temperature. raw shrimp (43F - Cold Holding) Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed stuffed won tons (125F - Hot Holding) on steam table, as per employee less than 2 hours, employee proceeded to reheat won tons. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled food containers at walk in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed cooked pork thawing on shelves at walk-in cooler not date marked, as per operator pork was moved this morning from walk in freezer.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired training for Chongsong Zhao on 08/27/2024.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table by rice warmer. Operator removed personal drink. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on raw rice container, operator stored properly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on units at cook line. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line next to steam table. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.

Basic - Working containers of food removed from original container not identified by common name. Observed rice container not identified with common name at dry storage. Repeat Violation

High Priority - Container of medicine improperly stored. Observed personal medications next to food by 3 compartment sink. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cooked sauces inside reach in cooler at cook line. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked crispy chicken (48F - Cold Holding); cooked pork (54F - Cold Holding); cooked spring rolls (53F - Cold Holding) on reach in cooler at front counter as per Manager over 24 hours. Manager discarded during inspection. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed in all units atcook line. Also at walk in cooler/freezer.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.

Basic - Food stored on floor. Observed cooking oil container stored on floor at cook line. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on rice container at dry storage area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on all units at cook line.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler at cook line. Corrected On-Site

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

Basic - Stored food not covered. Observed raw rice container not covered at dry storage area. Corrected On-Site Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed salt,sugar and msg containers not identified with common name at cook line. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled slicer at the back of the kitchen. - From follow-up inspection 2024-03-13: Still observed. Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at unisex bathroom. - From follow-up inspection 2024-03-13: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units throughout kitchen. - From follow-up inspection 2024-03-13: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the cook line. - From follow-up inspection 2024-03-13: Still observed. Time Extended

High Priority - Metal stem-type thermometer soiled.

High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked pork stored on nonfood grade bags inside walk in freezer, employee start to change bags during inspection. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cooked pasta in reach in cooler at the cook line, employee rearranged properly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed crispy chicken (49F - Cold Holding) in reach in cooler in front fryer. As per Manager less than 4 hours, Manager moved chicken to walk in cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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. Provided form during inspection.

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. Provided form during inspection.

Basic - Bowl or other container with no handle used to dispense food. Observed in sugar container, employee removed during inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed food containers stored on floor inside walk in cooler. Manager rearranged properly during inspection. Also a cooking oil container stored on floor at the cook line.Corrected On-Site Corrected On-Site

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed in hood filters.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in unit in front fryer.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed whole chicken (frozen) in preparation area. Employee moved to walk in cooler. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm); Manager discard solution and made a new one. Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed salt container not identified in dry storage area.

High Priority - Nonfood-grade bags used in direct contact with food. Observed krab rangoons stored in shopping bags located in the walk-in freezer.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw pork above cooked chicken strips located in the walk-in cooler. 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 beef with egg rolls located in the chest freezer. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed gloves and other utensils stored in the unit by the 3 compartment sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in the unisex bathroom. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to dispense bulk sugar. Corrected On-Site Repeat Violation

Basic - Cardboard used to line food-contact shelves. Observed in the walk-in cooler. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents above ware washing area soiled with accumulation of dust and grease.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Food stored on floor. Observed jug containing cooking oil stored on the kitchen floor. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the chest freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets,unit opposite cookline., repeat violation. Observed hood filters soiled with accumulation grease. * Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line sprouts (56 F - Cold Holding) As per employee taken out less than 2 hours for order. Sprouts were moved to reach in cooler. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed sponge in front counter hand sink. Sponge was removed.

Basic - Bowl or other container with no handle used to dispense food. Cup in rice. Cup was removed. Corrected On-Site Repeat Violation

Basic - Cardboard used to line food-contact shelves. Observed cardboard board under white cutting board front counter.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on prep table shelf. Phone was removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Towel was removed. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket on reach in coolers. Repeat Violation

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen chicken wings thawing at room temperature. Water was turned on. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed fish in card board box. Fish was discarded.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in prep table cooler raw eggs over cooked noodles.raw eggs were moved to bottom shelf. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed as per operator 2.5 cases of chicken in sink chicken wings (71°F - Cold Holding) As per operator waiting to be marinated taken out less than 2 hours. Wings were moved to walk in cooler until ready to be marinated. Corrective Action Taken Repeat Violation

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. Observed in bucket Sanitizer Bucket (Chlorine 400ppm) Sanitizer was adjusted to 100 ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed gloves in hand wash sink front counter.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Chicken had time labeled. Operator loss procedures. Provided operator with procedures and they were filled out during inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked noodles as per operator cooked over 24 hours not date marked. Noodles were dated. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed cup in cooked rice. Cup was removed. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler front counter.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled handles on hand wash sink front counter. Observed soiled gasket reach in cooler.

Basic - Stored food not covered. Observed in walk in cooler fish not covered. Fish was covered. Corrected On-Site Repeat Violation

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation