SICHUAN ALLEY

High Priority - Container of medicine improperly stored. Hydrogen peroxide stored on shelves over make table in cook line , removed Corrected On-Site** Corrected On-Site Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched ready to eat peppers with bare hands. Inspector asked to discard and he did Warning

High Priority - Nonfood-grade bags used in direct contact with food. Cabbage stored in non grade bags Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over wontons in reach in freezer Raw pork stored over egg rolls in reach in freezer Raw pork stored cooked duck , blood from raw pork dripping into cooked duck. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Towels stored in hand sink located by three compartment sink. Removed Corrected On-Site** Corrected On-Site Repeat Violation Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for chlorine sanitizer Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In ladies bathroom

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef kept in front counter cooler made two days ago with no date marked. Boneless chicken feet cooked 5 days ago no date marked Beef broth made on Monday no date marking . Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl use to scoop sesame oil , removed Corrected On-Site** Corrected On-Site Repeat Violation Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

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

Basic - Floor soiled/has accumulation of debris. Grease build up on floor in between fryer and woks Repeat Violation Warning

Basic - Food not stored at least 6 inches off of the floor. Bucket of sesame oil and regular oil on floor under hand wash sink Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between prep tables . Removed Corrected On-Site** Corrected On-Site Warning

Basic - In-use tongs stored on equipment door handle between uses. Thongs stored in oven handle Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have a heavy amount of grease Repeat Violation Warning

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind woks have grease build up Warning

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

Basic - Working containers of food removed from original container not identified by common name. Bulk salt no label Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler at front service counter opened on Monday per operator.

Intermediate - Handwash sink not accessible for employee use at all times. Towels, aprons and equipment in hand sink by 3 compartment sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink. Both hand wash sinks back of the house.

Intermediate - Records/documents for required employee training do not contain all of the required information. No trainer ID or name. Repeat Violation

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

Basic - Buildup of food debris/soil residue on equipment door handles. All reach in cooler doors at back of the house.

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

Basic - Floor soiled/has accumulation of debris. Underneath all equipment and cooking equipment at back of the house.

Basic - Food stored on floor. Chicken thawing and stored on the floor underneath 3 compartment sink. Beef tendon stored underneath 3 compartment sink thawing. 4 cases of oil stored on the floor at entrance to back of the house kitchen.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature hanging from 3 compartment sink. Chicken thawing on the floor underneath 3 compartment sink.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line.

High Priority - Non-food grade paper/paper towel used as liner for food container. Towel covering noodles in reach in cooler. Staff removed towel. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Missing trainer information. Manager added.. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Staff cleaned. Corrected On-Site

Basic - Light not functioning. Hood Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer Repeat Violation

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Sink on front counter and sink next to wok. Manager removed cups and pitcher from sink. Corrected On-Site Repeat Violation - From follow-up inspection 2024-10-08: Time Extended - From follow-up inspection 2024-10-21: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On front counter - From follow-up inspection 2024-10-08: Time Extended - From follow-up inspection 2024-10-21: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-10-08: Time Extended - From follow-up inspection 2024-10-21: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor.oil cases - From follow-up inspection 2024-10-08: Time Extended - From follow-up inspection 2024-10-21: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Stove on cook line. Manager removed tongs. Corrected On-Site - From follow-up inspection 2024-10-08: Time Extended - From follow-up inspection 2024-10-21: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 70F. Manager removed water. Corrected On-Site - From follow-up inspection 2024-10-08: Time Extended - From follow-up inspection 2024-10-21: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. Hood Repeat Violation - From follow-up inspection 2024-10-08: Time Extended - From follow-up inspection 2024-10-21: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom of prep tables throughout kitchen - From follow-up inspection 2024-10-08: Time Extended - From follow-up inspection 2024-10-21: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer - From follow-up inspection 2024-10-08: Time Extended - From follow-up inspection 2024-10-21: Time Extended

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Staff washing dishes in one compartment without setting up sink. Educated operator. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. At entrance to kitchen next to cook line. Fry basket in the hand sink. Manager removed 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. Provided form and employees signed. 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. Pig ears, vegetables, and beef at front counter.

Basic - Food stored on floor. Oil on cook line

Basic - Light not functioning. Hood

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower tables in kitchen. Repeat Violation

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

Basic - Single-service articles improperly stored. Togo boxes on shelf. Manager turned over. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Weight and other exercise equipment on storage shelf with to go containers. Manager removed items. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower table

Intermediate - - From initial inspection : 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. Provided operator with form.Form must be filled out by each individual employee and Kept on file in facility. - From follow-up inspection 2023-04-03: 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. Bao buns in reach in cooler and freezer. - From follow-up inspection 2023-04-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink in male restroom water temperature 77F. - From follow-up inspection 2023-04-03: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Repeat Violation - From follow-up inspection 2023-04-03: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Salmon in chest freezer.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked cabbage in hot holding 119F less than 1 hour per operator. Turned hot well temperature higher. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in ware wash area. Corrected On-Site

Intermediate - No soap provided at handwash sink. Sink in ware wash area. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Pan of cooked chicken on floor under table in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease and food debris on outside of all cooking equipment. Repeat Violation

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

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on front counter.

Basic - Time/temperature control for safety food thawed in an improper manner. Pork at room temperature.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks and spoons on front counter.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind deep fryers.

Intermediate - Handwash sink not accessible for employee use at all times. Both hand washing sinks blocked one has a sheet pan on top other has a jug of water in it Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. In back sink Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl soy beans Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler and freezer

Basic - Floor not cleaned when the least amount of food is exposed. Under equipment on line

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. hand sinks, equipment on line top and sides soiled, Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef out package above edamame. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork 115°F less than one hour per operator Placed pork back in fryer and broth on stove for temperature recovery. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Dishes in both hand sinks. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk beans.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on table with bread prep. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between wall all pipe. Corrected On-Site

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink soiled food debris. Hood filters, splash guard in between equipment and stove top food debris and grease.

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

Basic - Single-service articles improperly stored. Straws underneath hand sanitizer nozzle. Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons and forks at front counter.

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

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