CHINA GARDEN

High Priority - Container of medicine improperly stored. Observed iodine stored on dry dish rack above triple sink, . Operator corrected during inspection. Observed container of menthol cream above reach in coolers across cook line. Operator removed cream during inspection. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed dented can; 16 oz Szechuan Sweet Bean Sauce.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored above veggies chopped in walk in cooler. Operator corrected order during inspection. Observed in cooler next to prep sink; raw beef stored above tempura chicken. Operator changed order during inspection. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no breaker.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dry food shelves. Observed soiled dry dish racks.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed on knife magnets. Observed on dry food and dish racks.

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 2 expired certificates Kevin and Si Qi; 8/14/24 and 07/14/24.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at men's restroom hand sink.

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

Basic - Bathroom facility not clean. Observed urinal and toilet stained.

Basic - Bowl or other container with no handle used to dispense food. Observed deli cup stored inside sugar located in dry storage room. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave handles soiled next to cook line.

Basic - Cardboard used to line food-contact shelves. Observed in kitchen under dish and dry food racks across cook line.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed cracks/ water damage to multiple tiles in kitchen.

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

Basic - Employee preparing food in customer section of dining area. Observed snow peas being prepped in dining area. Observed dumplings being made outside of restrooms. Operator discontinued food prep on both areas; all items returned to kitchen. Corrected On-Site

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

Basic - Food stored on floor. Observed cases of soy on floor outside of walk in cooler. Observed case of soy in walk in cooler. Repeat Violation

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

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

Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster on site. Inspector provided via email. Corrective Action Taken

Basic - No copy of latest inspection report available. Observed no printed copy on site.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in multiple coolers. Observed hood system heavily soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple coolers. Observed in walk

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers across cook line.

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

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

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching apron and touching clean utensils.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed yellow rice (130 F - Hot Holding) inside kitchen. As per Operator rice has been outside for 30 minutes. Operator stored rice inside rice cooker to be reheated. Corrective Action Taken

Basic - Accumulation of debris inside warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside soy container in kitchen. Operator removed cup. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed grease accumulated on floor under cook line.

Basic - Food stored on floor. Observed oil plastic containers stored on kitchen floor. Operator removed containers from floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hand wash sink in kitchen. Also, observed soiled reach in cooler gaskets in front of cook line.

Basic - Stored food not covered. Observed chicken container uncovered inside reach in cooler in kitchen. Operator covered container. Corrected On-Site

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

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels throughout kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked ribs, in walk in cooler. Operator properly stored it. Corrected On-Site Repeat Violation

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server touched dirty dishes than bring food plate to a customer. Instructed operator regarding the hand washing. Operator properly washed hand. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked ribs (78/75F - Cooling); cooked beef (74/70F - Cooling) covered it in walk in cooler, operator uncovered it. Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance. Woman bathroom

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container inside bag of flour. Operator removed it. Corrected On-Site Repeat Violation

Basic - Floors not maintained smooth and durable. Back kitchen area.

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

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

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

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

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside flour container inside dry storage. Operator removed cup. Corrected On-Site Repeat Violation

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

Basic - Ice buildup in reach-in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled, located at cooking line.

Basic - Reach-in freezer interior have accumulation of soil residues.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cooked shrimps inside reach in cooler in front of cook line. Operator stored products correctly. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside flour container inside dry storage. Operator removed cup. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaged with food preparation without hair restraint inside kitchen.

Basic - Equipment in poor repair. Observed ice machine lid in disrepair. Repeat Violation

Basic - Food stored on floor. Observed oil plastic containers stored on kitchen floor. Operator removed containers from floor. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled black fan inside kitchen. Also, observed soiled reach in cooler gaskets inside kitchen. Repeat Violation

Basic - Stored food not covered. Observed cooked chicken container uncovered inside white refrigerator in kitchen. Operator covered container. Corrected On-Site

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

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from fryers: chicken (47F - Cold Holding); beef (46F - Cold Holding). Manager stated items placed in cooler 2 hours prior to temperatures being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. Items in reach-in cooler at end of cook line near kitchen entrance from dining room: chicken (47F - Cold Holding); beef (46F - Cold Holding); egg roll (47F - Cold Holding). Manager stated items stored in cooler overnight. Items stored in walk-in cooler: shrimp (47F - Cold Holding); slaw (45F - Cold Holding); chicken (47F - Cold Holding); pork (48F - Cold Holding); egg roll (48F - Cold Holding). Manager stated items were at proper temperature 2 hours prior to temperatures being taken. Manager had employees move some items to walk-in freezer and place bags of ice on the other items. Items stored on cook line counter: chicken (58F - Cold Holding); shrimp (53F - Cold Holding). Manager stated items placed on counter 30 minutes prior to temperature being taken. Manager placed items in reach-in freezer to reduce temperature to 41F. Manager stated items would be held on time going forward, inspector provided operator with time as a public health control paperwork. Repeat Violation Admin Complaint - From follow-up inspection 2023-09-28: Walk-in cooler:bean sprouts 47F, beef 47F,cream cheese 47F. Manager stated items placed in walk-in cooler from walk-in freezer two hours prior to temperature being taken, these are the only Time/Temperature controlled for Safety stored in cooler. Manager moved items to walk-in freezer to reduce temperature to 41F.Admin Complaint Admin Complaint - From follow-up inspection 2023-09-29: Walk-in cooler: tofu47F. Manager stated item was placed in cooler two hours prior to temperature being taken, ice on product melted. Tofu is the only Time/Temperature controlled for Safety item in walk-in cooler. Repairman had ambient temperature down to 45F and steadily dropping. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sprouts (74°F - Cold Holding) for less than 4 hours as per operator. Operator placed inside walk in cooler. Corrective Action Taken

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

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored over cooked chicken at reach in cooler across from cook line. Employee rearranged items. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed noodles (48F - Cold Holding); cut cabbage (47F - Cold Holding) at walk in cooler. As per person in charge, walk in cooler door was open for approximately 30 minutes for restocking. Advised person in charge to submerge containers in ice. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. 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.

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

Basic - Cardboard used to line food-contact shelves. Observed cardboard lining shelves containing flour at dry storage area. Observed cardboard lining shelves underneath microwave at cook line.

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

Basic - Clean utensils stored between equipment and wall. Observed knife stored between wall and reach in freezer at cook line. Corrected On-Site

Basic - Equipment in poor repair. Observed walk in cooler gasket in disrepair. Observed reach in freezer gasket in disrepair at cook line. Repeat Violation

Basic - Food stored on floor. Observed raw chicken stored on floor at walk in cooler. Person in charge placed items on shelf. Observed sauces and cooking oil stored on floor at cook line. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gasket and reach in cooler gaskets at cook line soiled. Observed shelves soiled with old food debris at cook line. Observed hood vents soiled with accumulated grease.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed near ware washing area and server station.

Basic - Stored food not covered. Observed bags of flour not covered at dry storage area. Person in charge covered items. Corrected On-Site

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. Corrected On-Site

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

Basic - Accumulation of debris in three-compartment sink.

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

Basic - Cloth used as a food-contact surface.

Basic - Equipment in poor repair. Observed damage walk-in cooler door gaskets.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled cooler door gaskets to cooking area cooler.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Clean kitchen walls from food spills throughout.

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