JC #2 CHINESE RESTAURANT

High Priority - Non-food grade paper/paper towel used as liner for food container. In the reach in freezer I the kitchen entrance observed a wiping cloth used to cover food-spring rolls. Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. In the reach freezer located by the kitchen entrance observed a cardboard box used to store spring rolls. Employee removed food from container and placed it in a food graded container. Corrective Action Taken Warning

High Priority - Roach activity present as evidenced by live roaches found. Reach in cooler located in the cook line observed 4 live roaches crawling in the reach in cooler door hinge and gasket. ( Food inside reach in cooler, but the roaches were not in direct contact ) Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line observed cooked rice (71F - Cold Holding); raw chicken (60 F - Cold Holding), as per chef outside for an hour. Employee placed the food in walk in cooler for a rapid cool. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed drainers and spoons stored in the hand wash sink located in the cook line. Employee removed items. 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. Jianwei Guan. Warning

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating in the kitchen area. Warning

Basic - Floor soiled/has accumulation of debris. Under the kitchen equipments, food storage shelves in the kitchen, under microwave. Warning

Basic - Food not stored at least 6 inches off of the floor. In the walk in cooler observed raw beef, raw chicken, soy sauce stored in the walk in cooler floor. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in standing water at 87 F. Warning

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed reach in coolers along the cook line in the cook line interior soiled. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hand sink soiled, hand sink located in the kitchen. Warning

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

Basic - Stored food not covered. In the walk in cooler observed cooked ribs, cooked chicken stored in the walk in cooler not covered. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw pork over diced ham in the walk-in cooler.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken over raw onions in the walk in cooler.

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. Observed cooked shrimp (47F - Cold Holding); diced ham (47F - Cold Holding); diced pork (49F - Cold Holding); cut peppers (50F - Cold Holding); cut lettuce (50F - Cold Holding). In the prep reach in cooler. As per the operator the items were placed in the cooler last night. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (47F - Cold Holding); diced ham (47F - Cold Holding); diced pork (49F - Cold Holding); cut peppers (50F - Cold Holding); cut lettuce (50F - Cold Holding). In the prep reach in cooler. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting boards soiled on the prep line. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed a shop vac blocking the sink at the kitchen entrance. Also observed a strainer in the sink next to the flat top.The manager moved the items. Corrected On-Site

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

Intermediate - No soap provided at handwash sink. Observed in the mens room. The manager put soap in the restroom. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed next to the kitchen entrance.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed in a large container of rice and a bag of flour by the back door. Also observed a pan of diced ham in the walk-in cooler.The manager removed the bowls. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed on the reach in coolers.

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

Basic - Ceiling tile missing. Observed over the walk-in cooler.

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

Basic - Equipment in poor repair. Observed the gaskets on the reach in coolers torn.

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

Basic - Food stored on floor. Observed several plastic containers of cooking oil in the kitchen. The manager moved the items in the kitchen. Observed pots with cooked food on the floor in the walk in cooler. Also cases of vegetables on the walk-in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed between reach in cooler and prep table. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Observed on the prep table. The chef removed the towel. Corrected On-Site

Basic - Light not functioning. Observed in the kitchen.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in the glass door reach in cooler in the dining room and the cook line reach in coolers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods soiled. Observed reach in cooler at kitchen entrance gasket soiled. Observed the fan guard in the walk-in cooler soiled. Observed the reach in cooler doors soiled.

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

Basic - Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

Basic - Single-service articles improperly stored. Observed a case of to go containers on the floor next to the walk-in cooler.

Basic - Standing water in floor drain/floor drain draining very slowly. Observed next to the ice machine.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed a large container of shrimp with standing water at the triple sink. The manager moved the shrimp to the walk in cooler.

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

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.

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Hood soiled.

Basic - Food stored on floor. Walk in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Reach in cooler front.

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

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

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

Basic - Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

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

Basic - Worn, torn and/or soiled floors/carpeting. Kitchen.