88 CHINESE RESTAURANT

Basic - Bowl or other container with no handle used to dispense food. Bowl in container with rice and sugar

Basic - Working containers of food removed from original container not identified by common name. Sugar in white container no label

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Exterior of all bulk containers soiled with food debris.

Basic - Bowl or other container with no handle used to dispense food. Plastic bowls used as scoop in all bulk containers containing, corn starch, flour and spices. Operator removed. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Reach-in coolers on cooks line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer and white standing freezer on cooks line and back of kitchen.

Basic - Stored food not covered. Several containers of cooked food uncovered in walk-in cooler. Operator began covering. Corrective Action Taken

Basic - Unnecessary items/unused equipment on the premises. Inoperable rotisserie machine, make-table cooler and reach in cooler in kitchen. Repeat Violation

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All food prepared on site in reach-in and walk-in coolers not date marked.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach-in cooler next to glass chest freezer. Corrected On-Site

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

Basic - Unnecessary items/unused equipment on the premises. Inoperable reach-in cooler used as storage back of kitchen.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed dry wiping cloth over bean sprouts, in direct contact with food. Operator removed. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop touching food in msg container by shelving at entrance to kitchen. Operator placed upright. Corrected On-Site

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up - From follow-up inspection 2024-12-30: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. top of the other make table (); eggs (51F - Cold Holding); cut cabbage (51F - Cold Holding). Operator stated that been at the walk-in cooler all night and he moveded to the make table less than 2 hours ago .operator move all the food to the walk-in cooler to cool down. Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator stated that his wife just start working with him 2 weeks ago and he does have the training just need to fill it out .

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 115f. Second checked 157f. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of the make table . Mop sink .

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table and the walk-in cooler .

Basic - Wall soiled with accumulated grease, food debris, and/or dust. The wall by the mop sink and the one top of the 3 compartment sink . Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm Second checked 100 ppm . Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed food items stored in cardboard box lids in walk in cooler. Operator discarded box and placed in plastic container Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs over ready to eat tofu and rice noodles in reach in cooler. Operator moved ready to eat items to the side. Corrected On-Site

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Observed on menu Chaufa de Mariscos states crab meat however owner stated they use imitation crab meat. Employee changed the c for a k during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl in rice bin. Operator removed bowl Corrected On-Site

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

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed grease receptacle on grass/soiled, operator moved it Corrected On-Site

Basic - Ice buildup in reach-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water temperature of 85F. Operator turn on the heat Corrective Action Taken

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

Basic - Open dumpster lid. Shared dumpster

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By walk in cooler and underneath the 3 compartment sink Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. In cookline, operator placed in sanitizer bucket Corrected On-Site

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 completed form with employee Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over 3 compartment sink Repeat Violation

Basic - Equipment in poor repair. First reach in cooler gaskets in disrepairRepeat Violation Repeat Violation

Basic - Light not functioning. 1 light out hood

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over 3 compartment sink

Basic - Covered waste receptacle not provided in women's bathroom. Corrected On-Site

Basic - Equipment in poor repair. Torn gasket on reach in cooler Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw pork over cooked noodles in walk in cooler - operator removed pork Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature - shrimp 46F held over night - wontons 50 held over night

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - shrimp 46F held over 4 hours - wontons 50 held over night

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. - pork - operator labeled pork stating this it was frozen on 4-30-2022 Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - operator removed drink Corrected On-Site

Basic - Equipment in poor repair. - torn reach in cooler gasket

Basic - Food not stored at least 6 inches off of the floor. - cooking oil stored on floor - operator removed oil Corrected On-Site

Basic - ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance. - over reach in cooler

Intermediate - Spray bottle containing toxic substance not labeled. -operator labeled bottle 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 tablet over reach in cooler - operator removed tablet Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. - employee put on hat Corrected On-Site

Basic - Equipment in poor repair. - torn reach in cooler gasket

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - reach in cooler gasket soiled - employee cleaned gasket Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind 3 comp sink

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

Basic - Working containers of food removed from original container not identified by common name. - white powdery substance in clear container - manager labeled products Corrected On-Site