CHIFA DU KANG CHINESE RESTAURANT

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shelled eggs stored above raw shrimp inside walk in cooler. Operator removed eggs. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice inside hand wash station located at the front counter. Operator removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing mixture of bleach and water with no label. Operator labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed two plastic cups used as a scoop inside bin of salt in dry storage area. Operator removed. Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board at the main prep table in kitchen with cut marks and no longer cleanable.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice spoon inside standing water at 64F next to rice cooker. Operator discarded water. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth underneath white cutting board at the main prep table. Operator removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash station next to ware wash area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall on right hand side of cook line soiled.

Basic - Working containers of food removed from original container not identified by common name. Observed working containers of MSG, Salt, and other seasonings with no label at the cook line. Operator labeled. Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed several ceiling and wall vents soiled throughout kitchen area. Warning - From follow-up inspection 2025-08-21: Observed several ceiling and wall vents soiled throughout kitchen area. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board with cut marks and no longer cleanable at prep table. Warning - From follow-up inspection 2025-08-21: Observed white cutting board with cut marks and no longer cleanable at prep table. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled. Warning - From follow-up inspection 2025-08-21: Observed hood filters at the cook line soiled. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler near cook line with soiled interior. Warning - From follow-up inspection 2025-08-21: Observed reach in cooler near cook line with soiled interior. Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Observed shell eggs over unwashed vegetables, shrimp.

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

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

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed duck in standing water inside of the three compartment sink.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete by walk in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled in the kitchen area.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook placed gloves to start cooking no hand washing prior, coached operator on correct procedures.

High Priority - Metal stem-type thermometer soiled.

High Priority - Nonfood-grade bags used in direct contact with food. Observed produce stored inside thank you bag at walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked chicken inside walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic in oil (77F - Cold Holding) at room temperature. Operator requested time as a public health written procedures as it only last for 2 hours maximum. Repeat Violation

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unaware of minimum hot holding temperature, coached operator on correct hot holding temperatures.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled, operator moved inside 3 compartment sink. Corrective Action Taken

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed operator unaware of thermometer calibration temperature. Coached operator on correct temperature.

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 inside walk in cooler no date marking, as per operator for more than 24 hours prior. 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 employees Ruben Gonzalez and Esteban Quitano both expired on 03-17-2024. Repeat Violation

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. Observed metal container stored inside raw chicken container inside reach in cooler by 3 compartment sink.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates and bowls not inverted at cook line.

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

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

Basic - Food stored on floor. Observed onions stored on floor at walk in cooler.

Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining on hand washing sink next to mop sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of preparation table at kitchen entrance.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing cutting boards at 3 compartment sink, no sanitizing step. Discussed with operator manual ware washing procedures. Provided Manual washing procedures hand out to operator via email.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed on storage shelf near hallway leading to bathrooms.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed wonton (54F - Cold Holding); pooled eggs (51F - Cold Holding) inside sliding door reach in cooler at cook line. As per operator, products were left out at room temperature for less than 30 minutes. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork at walk in cooler not date marked. As per operator, product was prepared on the previous day.

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 training certificate for Reuben expired. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Observed cardboard lining preparation counter and on microwave at cook line. Observed cardboard lining shelves inside walk in cooler and dry storage room.

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

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean cooking utensils stored in drawer soiled with old food debris at cook line. Operator took utensils to warehouse washing area and began removing debris from drawer.

Basic - Cove molding at floor/wall juncture missing. Observed cove molding missing behind standing reach in cooler at preparation area and underneath 3 compartment sink.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet plastic containers stacked in storage shelf at preparation area.

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

Basic - Floor soiled/has accumulation of debris. Observed floor soiled with food debris at dry storage area. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Observed hood soiled with accumulated grease. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over wontons at standing reach in cooler across from cook line. Operator rearranged products. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (64F - Cold Holding) at walk in cooler. As per operator, product was held at room temperature for less than 1 hour. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can stored in front of hand sink at warehouse washing area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink at cook line and ware washing areas. Operator replenished paper towels. Corrected On-Site

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 training certificate expired for Ruben.

Basic - Cardboard used to line food-contact shelves. Observed cardboard lining shelves inside walk in cooler. Also observed cardboard lining shelves at cook line.

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed across from cook line.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at bottom of back exit door. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed floor soiled with food debris at storage area. Also observed wall at cook line soiled with accumulated food debris.

Basic - Unclean building components, attachments or fixtures. Observed hoods soiled with accumulated grease.

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-10-05: 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. Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of cooked chicken not date marked at walk in cooler. As per manager, item was prepared on the previous day. Warning - From follow-up inspection 2023-10-05: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of cooked chicken not date marked at walk in cooler. As per manager, item was prepared on the previous day. Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled. Warning - From follow-up inspection 2023-10-05: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled. Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup stored in sugar in preparation area. Warning - From follow-up inspection 2023-10-05: Bowl or other container with no handle used to dispense food. Observed plastic cup stored in sugar in preparation area. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole at ceiling near preparation tables. Warning - From follow-up inspection 2023-10-05: Ceiling/ceiling tile shows damage or is in disrepair. Observed hole at ceiling near preparation tables. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment. Warning - From follow-up inspection 2023-10-05: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back exit door. Warning - From follow-up inspection 2023-10-05: Exterior door has a gap at the threshold that opens to the outside. Observed at back exit door. Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed cracked tiles near ice machine in kitchen. Warning - From follow-up inspection 2023-10-05: Floor tiles missing and/or in disrepair. Observed cracked tiles near ice machine in kitchen. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cabbage (68F - Cold Holding); noodles (65F - Cold Holding) at room temperature at cook line. As per manager, less than 1 hour. Employee placed item inside reach in cooler. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine. Observed top of dish machine soiled.

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

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed cooking utensils stored inside drawer soiled with old food debris.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee preparing food in customer section of dining area. Observed employee preparing snap peas at dining area. Employee removed items.

Basic - Food stored on floor. Observed plastic containers of raw beef and chicken stored on floor at walk in freezer. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between preparation tables near ware washing area. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at sliding door reach in cooler at cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at unisex bathroom.

Basic - Stored food not covered. Observed raw beef not covered at walk in freezer. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Observed hoods soiled with accumulated grease.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with food debris at cook line and ware washing area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed she'll eggs stored above sauces and vegetables in walk-in cooler. Manager moved eggs to bottom shelf observed poultry stored above sauces in reach in cooler Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed some water damage on ceiling tiles in kitchen area

Basic - Current Hotel and Restaurant license not displayed. Observed expired license displayed

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

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

Basic - Food stored on floor. Observed cooking oil container stored on floor of kitchen Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled floor fan, soiled hood filters Repeat Violation

Basic - Stored food not covered. Observed multiple food items in reach in cooler stored with no cover Repeat Violation

Basic - Unclean building components, attachments or fixtures. Observed fan cover soiled in walk in cooler Repeat Violation

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Manager removed and tossed in laundry Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine strength at 0ppm. Operator set up 3 compartment sink and called service technician. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Observed vegetables stored in shopping bags located in the walk-in cooler. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed marinated chicken above raw pork wontons,located in the glass door reach in cooler. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued due to adulteration of food product. Observed employee drinks stored in contact with the ice in the ice machine.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at the front used as dump sink, evidenced by the presence of ice in the unit.

Basic - Bowl or other container with no handle used to dispense food. Observed for the bulk msg, sugar bins. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents on wall opposite cookline soiled with accumulation of mold like substance, including adjacent area on wall. Observed vents in the dining area soiled with accumulation of dust. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed in the prep area.

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

Basic - Floor soiled/has accumulation of debris. Observed under the cookline by the fryers. Repeat Violation

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in the kitchen

Basic - Stored food not covered. Observed egg rolls,wontons located in the chest freezer not covered. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Observed hood soiled with accumulation of grease. Observed fan cover soiled with accumulation of dust.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind the cookline, by dish washing area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in the kitchen,prep area. Corrected On-Site