NEW CHINA PANDA

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Whit cutting board on prep table. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Blocked with trash can. Operator removed. Corrected On-Site

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

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

Basic - Floor soiled/has accumulation of debris. Floor between prep table and upright white freezer in the kitchen. Floor by reach in cooler and three compartment sink. Repeat Violation

Basic - Food stored on floor. Bucket of Soy Say in dry storage.

Basic - Light not functioning. 2 bulbs at cook line.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Reach in cooler gaskets at cook line. Reach in freezer gasket across from three compartment sink. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line. Reach in freezer interior across from three compartment sink. Repeat Violation

Basic - Reuse of single-service or single-use articles. Soy sauce and oyster sauce cans used to store shrimp in reach in freezer.

Basic - Water leaking from pipe and/or faucet/handle. At hand washing sink at front counter.

Basic - Working containers of food removed from original container not identified by common name. Flour in container in dry storage. Operator labeled. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Chicken over cooked Chicken and cooked pork in reach in cooler. Wonton on top of raw beef in upright freezer. Operator removed. Corrected On-Site Repeat Violation

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One cracked egg in cooler at cook line. Operator discarded. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to cooler. Cooked Wings (63F - Cold Holding); General Chicken (49F - Cold Holding) Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Vitamins and Advil stored on prep table. Operator removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked with Chair. Operator removed. Corrected On-Site

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

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

Basic - Equipment in poor repair. Reach in cooler basket at cook line.

Basic - Floor soiled/has accumulation of debris. Floor by three compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket at cook line soiled. Hood filters. Upright white GE Freezer gasket in the kitchen Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line soiled. Upright white GE Freezer in the kitchen Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator but in sanitizer. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Chicken Wings over cooked pork in reach in cooler. Operator removed. Raw chicken over raw beef in reach in cooler operator removed. . Corrected On-Site

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back ware washing area Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at cook line. Hood Filters at cook line spiked Fan guards soiled Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer in dry storage area soiled.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table in the kitchen

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

Basic - Employee with no hair restraint while engaging in food preparation. One male on cook line Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On prep table next to rice steamer (87F) manager removed water. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cook line soiled Gaskets in reach in coolers by cook line Repeat Violation

Basic - Plumbing system in disrepair. Water line under 3 comp sink leaking

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

Basic - Water leaking from pipe and/or faucet/handle. At hand washing sink at front counter.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, manager replaced sanitizer now 50/ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over cooked pork. 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. -Raw chicken over beef in double door freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken 86f. Less than 4 hours. Manager placed in refrigerator. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Under meat grinder.

Intermediate - No soap provided at handwash sink. -Front handsink.

Intermediate - Spray bottle containing toxic substance not labeled. -Purple spray bottle.

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

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

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.

Basic - Reuse of single-service or single-use articles. -Cooked chicken stored on cardboard box lid.

Basic - Working containers of food removed from original container not identified by common name. -Bulk container of flour.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken (54F); cooked shrimp (53F); cooked pork (50F) in reach in cooler less than 1 hour @10:55 am (per operator). Removed to walk in. At 11:30 am: pork 43F; chicken 50F; shrimp 50F Corrective Action Taken** Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on make line Repeat Violation

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

Basic - Floor soiled/has accumulation of debris. -in walk in cooler

Basic - Food stored on floor. -sauce bucket on floor of walk in cooler -oil jugs stored on kitchen floor

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -scoop near rice steamers Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in cooler soiled

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

Basic - Working containers of food removed from original container not identified by common name. -bins throughout kitchen

High Priority - Nonfood-grade bags used in direct contact with food. Observed Walmart bags used to stored food inside reach in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored directly on the soy sauce container inside walk in cooler.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed black bean not date marked stored inside reach in cooler over 24 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of breaded chicken wings 46°f vegetable egg rolls 46°f stored inside reach in cooler near fryer, per operator less than 4 hours recommend to quick chill product, in another cooler or freezer. Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed Lysol spray can stored next to soda in the front service area. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no clean up of vomit procedures operator given poster.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has stains left on the surface located on the Cook line.

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 Food employee training expired 3/20/2020 Spoke with owner concerning the training, in Chinese Repeat Violation** Repeat Violation

Basic - Cardboard used to line food-contact shelves. Observed greasy cardboard lining shelves used for fry basket next to fryers. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at the back door showing light Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop in standing water for rice Corrected On-Site

Basic - No copy of latest inspection report available. Observed no copy of last inspection

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed old dried blood spilled on the bottom of reach in freezer operator cleaned at time of inspection. Corrected On-Site

Basic - Screening is not 16-mesh to the inch. Observed mesh on the back door not 16 mesh inch Repeat Violation

Basic - Stored food not covered. Observed container of sliced carrots and celery stored uncovered inside walk in cooler. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizing bucket stored directly on the floor in the front service area. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale.3 cans of oyster sauce stored at cans racks.

High Priority - Food placed in soiled container/equipment.Egg rolls stored on baskets that have debris. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw shrimp stored over spring rolls wrappers in reach in freezers. Raw shrimp stored over french fries on reach in freezer. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw chicken wings stored over smoked bbq in reach cooler across from fryers. Raw pork loins stored over sauces in walk in cooler. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Wings kept at table next to fryer for less than 4 hrs with temperature of 88F. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Wings kept on fryer basket for less than 4 hrs with temperature of temperature of 108F. Dumplings kept on cook line for less than 4 hrs with temperature of 106F. Ask manager to reheat to 165F.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Cooked chicken kept in walk in cooler prepared 2 days ago with no date marked.

Basic - Employee preparing food in customer section of dining area.Employee preparing wonton bags on dinning room. Corrected On-Site

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

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

Basic - Screening is not 16-mesh to the inch.Back exit door.

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw beef stored behind cooked chicken in prep cooler. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over peas and corn. AÂ "Please be aware repeat High Priority Violations could result in Administrative Action on your next routine inspection" Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 48f, Shrimp 49f. Less than 4 hours. Advised to rapid chill. Repeat Violation

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.

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

Basic - Cardboard used to line food-contact shelves. By fryers.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets.

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

Basic - Single-service articles improperly stored. To go containers on floor in front storage.

Basic - Wiping cloth sanitizing solution stored on the floor.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar in side prep area. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork and raw beef over vegetables in upright freezer. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken behind raw beef in make table. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 56° on table by fryers, for 1 hour. Operator took to cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Bucket in hand washing sink by front counter. Corrected On-Site

Basic - Food stored on floor. Bucket of sugar on floor. Corrected On-Site

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

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Packaged sweet tea in front cooler, brewed on site, has no label.

Basic - Stored food not covered. Multiple items stored uncovered in lowboy cooler.

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar not labeled. Corrected On-Site