CHUNG XIANG CHINESE FOOD INC

High Priority - Raw animal food stored over or with unwashed produce. Buckets of raw chicken in walk-in-cooler over unwashed produce Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, in kitchen

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and bag on rack with single service items Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Floor tiles cracked by 3 compartment sink and under cooking equipment

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

Basic - Single-service articles not stored inverted or protected from contamination. Single service not inverted in kitchen Corrected On-Site

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Open packs of Raw chicken over shrimp in walk-in-freezer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts on line 84°; less than 4 hours, operator moved to walk-in-cooler for immediate temperature recovery Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, in kitchen

Basic - Equipment in poor repair. Gaskets torn to reach in cooler at entrance to kitchen Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Floor tiles cracked by 3 compartment sink Repeat Violation

Basic - Food storage container/container lid cracked or broken. Container holding salt in kitchen cracked Lid to rice bin cracked Container holding broccoli cracked

Basic - Garbage on the ground outside back door Corrected On-Site

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

Basic - Unnecessary items/unused equipment on the premises. Cardboard boxes stored in dining room and entrance to kitchen

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

Basic - Water leaking from pipe and/or faucet/handle. Cold water faucet handle leaks to hand sink in kitchen

High Priority - Dented/rusted cans present. See stop sale. 3 cans of Soy Sauce 15 oz each - dented cans

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw poultry on bucket in walk-in-cooler on top of bagged mixed vegetables Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. 2 spray chemical bottles stored next to egg roll containers Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer over 200 ppm Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Foods from previous day in walk-in-cooler not dated Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl in raw chicken Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on top of green beans, operator washed green beans Corrected On-Site

Basic - Equipment in poor repair. Gaskets torn to unit at entrance of kitchen on right side

Basic - Floor tiles missing and/or in disrepair by three compartment sink Repeat Violation

Basic - Food being prepared in dining room Green beans being prepped on table in dining room on top of non food grade surface, with office supplies and case of thermal paper, operator moved to kitchen and rewashed Corrected On-Site

Basic - Food stored on floor. Multiple food boxes and containers on floor in walk-in-freezer Buckets of foods on floor in walk-in-cooler Repeat Violation

Basic - Garbage on the ground outside back door, multiple discarded buckets and boxes outside back door

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled Hand sink soiled Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. Numerous cardboard boxes in dining room and kitchen Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Flat of raw eggs on top of box of unwashed citrus 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. Open packs of Raw chicken over shrimp

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg rolls 72°/ poultry 68° Per operator items sitting out less than an hour, moved to walk-in-cooler for immediate temperature recovery, advised operator to try and limit the amount of foods being prepped at a time. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Yellow rice 115°; operator reset rice cooker to bring temperature up Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer over 200 ppm, operator corrected to 50 ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Scoops used for food heavily soiled with old food debris, operator moved to 3 compartment sink for cleaning 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. Numerous foods in walk-in-cooler not dated from previous day Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust

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

Basic - Floor tiles missing and/or in disrepair by 3 compartment sink Repeat Violation

Basic - Food storage container/container lid cracked or broken. Bowl used for measuring- cracked

Basic - Food stored on floor. Case of cookie oil on floor on cooks line Corrected On-Site

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

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

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

Basic - Outer openings not protected with self-closing doors.

Basic - Unnecessary items/unused equipment on the premises. Numerous cardboard boxes in establishment, in kitchen and dining room

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

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. Numerous foods not dated in coolers Repeat Violation Warning - From follow-up inspection 2024-04-22: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw poultry over unwashed produce in walk-in-cooler Corrected On-Site Warning - From follow-up inspection 2023-12-19: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sauces in walk-in-cooler Corrected On-Site Warning - From follow-up inspection 2023-12-19: 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. Numerous prepared foods in walk-in-cooler from previous day not dated Repeat Violation Warning - From follow-up inspection 2023-12-19: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. To board on line Repeat Violation Warning - From follow-up inspection 2023-12-19: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors soiled under fryers Repeat Violation Warning - From follow-up inspection 2023-12-19: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair by 3 compartment sink Repeat Violation Warning - From follow-up inspection 2023-12-19: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled Sides of fryers soiled itch food debris Warning - From follow-up inspection 2023-12-19: Time Extended

High Priority - Dented/rusted cans present. See stop sale. 15 Oz dark soy sauce can dented

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 food borne illness Operator has form, in process of having all employees complete

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous cooked Items in walk-in-cooler not dated

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in raw beef on line

Basic - Cardboard used to line food-contact shelves. Soiled Card board on shelves in walk-in-cooler and Walk-in-freezer Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Repeat Violation

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

Basic - Cutting board has cut marks and is no longer cleanable to board on line

Basic - Duct tape used to repair nonfood-contact surface. Tape used to repair rice cooker handle Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on table in kitchen where all orders are bagged Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Grease on kitchen floor by cooking equipment Repeat Violation

Basic - Floor tiles missing and/or in disrepair by 3 compartment sink Repeat Violation

Basic - Food storage container/container lid cracked or broken. Cracked lid on rice bin 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. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle in raw beef Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Repeat Violation

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

High Priority - Container of medicine improperly stored. Bottle of sinus medication on shelf with food for public

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over produce in walk-in-cooler

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs on line 49°; less than 4 hours, operator moved to reach in cooler for immediate temperature recovery Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked noodles 51°; sitting out on counter, moved to walk-in-cooler for immediate temperature recovery Corrective Action Taken

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous containers of food prepared in walk-in-cooler not dated

Basic - Bowl or other container with no handle used to dispense food. Bowl in raw shrimp

Basic - Cardboard used to line nonfood-contact shelves.

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

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

Basic - Employee eating in a food preparation or other restricted area. Employee open drink on prep table

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table Repeat Violation

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

Basic - Floor tiles missing and/or in disrepair by 3 compartment sink

Basic - Food not stored at least 6 inches off of the floor. Numerous bags of food in Walk-in-freezer on the floor

Basic - Food storage container/container lid cracked or broken. Numerous Container holding foods, shredded lettuce , mushrooms spices are cracked

Basic - Food stored on floor. Bag of onions and cooking oil on floor Corrected On-Site

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

Basic - Outer openings not protected with self-closing doors. Repeat Violation

Basic - Soiled Cardboard used to line food-contact shelves. Soiled cardboard in walk-in-cooler, Walk-in-freezer on food shelves

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

Basic - tape used to repair nonfood-contact surface, handle to rice cooked repaired with tape Repeat Violation

Basic - towel used under cutting board. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in kitchen, operator had back door open, closed door to eliminate the presence of more flying insects

High Priority - Nonfood-grade bags used in direct contact with food. Krab Rangoon in to go bags Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over sauces in walk-in-cooler Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Shrimp 52°; Poultry 51°; beef 51°; in make station on cooks line, operator went and bought ice and iced down for immediate temperature recovery Corrective Action Taken Repeat Violation

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut board stained cooks line

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink kitchen blocked by buckets Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Owner Chang Wen Lin - Food manager, arrived before completion of inspection Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by 3 compartment sink Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with written plan Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous pans in walk-in-cooler from previous day not dated Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair by cooks line

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

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Duct tape used to repair nonfood-contact surface. Tape on rice cooker handle

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee wallet, phone charger and cell phone on prep table with food Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor soiled under fryers

Basic - Food stored on floor, cooking oil on floor Corrected On-Site Repeat Violation

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

Basic - Outer openings not protected with self-closing doors.

Basic - Reuse of single-service or single-use articles. Jug cut to use as scoop in rice, operator discarded Corrected On-Site

Basic - Soiled Cardboard used to line food-contact shelves in kitchen Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt in 2 containers not labeled Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw chicken over the lomein in the walk in cooler plus 2 other containers of raw chicken over other food items

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lomein (55°F - Cold Holding); cut napa (65°F - Cold Holding) items are sitting out . Eggs 75° ambient cooked chicken 60° sitting out No Time marks and no plan present

High Priority - Toxic substance/chemical improperly stored. Peroxide stored over a open container of chili past

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided the correct form for the operator

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items not dated and labled

Basic - Food stored on floor. Cleaned onions in a crate on the floot

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavy grease build up, walk in cooler shelves

Basic - Working containers of food removed from original container not identified by common name. Sugar and cornstarch not identified