CHINA LEE EXPRESS

High Priority - Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2021. Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over cut mushrooms, Raw chicken over noodles Raw chicken over sauces Walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw chicken 48F, steamed shrimp 49F, noodles 47F, raw beef 48F, cut cabbage 50F, a tray of shell eggs on top of the reach in cooler at 68F/all less than 4 hours per cook/moved to reach in freezer/rechecked raw chicken 42F, raw beef 40F, steamed shrimp 43F, noodles 42F, cut cabbage 45F. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties./cook has no knowledge of cold holding and cooking temperature.

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/6 employees working but no certificates manager on duty/manager walked in in the middle of the inspection, manager: Dan Jin Li, 10/7/2019 Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels./kitchen hand sink.

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./missing kitchen 4 employee's training certificates.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./roast pork, egg roll not labeled/walk in cooler.

Intermediate - Spray bottle containing toxic substance not labeled./chemical spray bottle not labeled/by 3 compartment sink. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food./to go container with no handle used to scoop sweet sour chicken, front counter refrigerator.

Basic - Employee with no hair restraint while engaging in food preparation./two cooks. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Grease build up under cooking equipments

Basic - Light not functioning./all lights at cook line not functioning.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Walk in cooler gaskets soiled Reach in freezer gaskets soiled Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner./raw chicken wings thawed in standing water/ Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food/cut vegetables, walk in cooler.

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

Basic - Working containers of food removed from original container not identified by common name./flour containers not labeled. Repeat Violation