CHINA CITY RESTAURANT

High Priority - Metal stem-type thermometer soiled. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken wings (100F - Hot Holding); fried rice (76F - Hot Holding); for less than 4 hours as per operator, operator reheated at 165°F. Corrected On-Site

Basic - Bathroom facility not clean.

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

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

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

Basic - Floor soiled/has accumulation of debris. Observed kitchen, walk in cooler floor soiled.

Basic - Food stored on floor. Observed oil container on kitchen floor.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop storage in standing water at 88°F. Operator discarded it. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in gasket soiled, filter, hand sink.

Basic - Single-service articles improperly stored. Observed to go food container on front station floor.

Basic - Unnecessary items/unused equipment on the premises. Observed multiple mechanical tools on kitchen area.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

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

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wipping towel on top of preparation table.

High Priority - Metal stem-type thermometer soiled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over fried rice in walk in cooler. Operator properly stored it. Corrected On-Site Repeat Violation

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

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. Employee name Xim Ming.

Basic - Food stored on floor. Observed oil container on kitchen floor.

Basic - Ice buildup in reach-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in hot water of 85°F, operator discarded it. Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. Observed to go container on the floor.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

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

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet wiping towels inside chlorine sanitation solution at 0ppm. Operator redo the sanitation solution, recheck 100 ppm. Corrected On-Site

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 walk in cooler, operator properly stored it. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sproud (60F - Cold Holding); raw chicken (66F - Cold Holding) for less than 4 hours as per operator, operator placed in walk in cooler. Corrective Action Taken

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels was replaced during inspection. Corrected On-Site Repeat Violation

Basic - Bathroom facility not clean.

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

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

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

Basic - Floor soiled/has accumulation of debris.

Basic - Floors not maintained smooth and durable.

Basic - Food stored on floor. Observed cases of raw chicken underneath of the preparation table. Operator properly stored it. Corrected On-Site

Basic - Ice buildup in reach-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen fish in standing water, operator placed in walk in cooler. Corrective Action Taken

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

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

Basic - Working containers of food removed from original container not identified by common name. Salt, msg,sugar container with not label.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed rice scoop inside standing water at 80°F, operator discarded it. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed diced ham inside thank you bags. Operator changed during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (48°F - Cold Holding); sprouts (49°F - Cold Holding) in front the cook line for less than 4 hours as per operator. Operator placed inside walk in cooler. Corrective Action Taken

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

Basic - Floor soiled/has accumulation of debris.

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

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

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

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

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw ribs, raw chicken stored inside thank you bags in reach in freezer.

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

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

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

Basic - Floor soiled/has accumulation of debris. Walk in cooler floor soiled.

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

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

High Priority - Metal stem-type thermometer soiled.

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.

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. Corrected On-Site Repeat Violation

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. Operator printed the firm and signed during inspection. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on top of preparation table.

Basic - Food stored on floor. Observed rice bag on kitchen floor. Operator properly stored it. Corrected On-Site

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

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

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 Clean-Up of Vomiting and Diarrheal Events poster to operator Corrective Action Taken

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 Food Employee Reporting Agreement to operator. Corrective Action Taken

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

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop inside hot water at 80°F. Operator discarded the water. Corrected On-Site Repeat Violation

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

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

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

Basic - Working containers of food removed from original container not identified by common name. Sugar, msg container. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over fried rice inside walk in cooler, operator properly stored it. Corrected On-Site Repeat Violation

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

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

Basic - Floor soiled/has accumulation of debris. Kitchen area. Repeat Violation

Basic - Ice buildup in reach-in freezer. Repeat Violation

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

Basic - Reach-in freezer with rust that has pitted the surface.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

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

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

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

Basic - Working containers of food removed from original container not identified by common name. Salt , sugar, msg without label. Operator labeled it . Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked chicken stored in thank you bags in the walk in cooler. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken wings stored over cooked egg rolls stored in the walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food container, cutting board and prep tables soiled in the kitchen area.

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, chopped ham, cooked egg rolls with no date marked stored in the walk in cooler.

Intermediate - Records/documents for required employee training do not contain all of the required information. Employee certificate missing expiration date. Corrected On-Site Repeat Violation

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 employee Xin Ming Li with the certificate expired. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Front counter and kitchen area.

Basic - Floors not maintained smooth and durable. Repeat Violation

Basic - Food stored on floor. Observed soy sauce stored on the kitchen floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer located at the front.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop stored in standing water at 84°F.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled at the front counter.

Basic - Soiled dry wiping cloth in use.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen area.

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

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Warning - From follow-up inspection 2021-08-24: Still observed Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2021-08-24: Still observed Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Warning - From follow-up inspection 2021-08-24: At the time of callback inspection observed floor not maintained smooth and durable. Time Extended