CHINA STAR

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Cracked shell eggs container stored on top of cooked pork in make table located in cook line. 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 stored over cooked pork in walk in freezer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut carrots in walk in cooler. Raw chicken stored over lo main sauce in walk in cooler Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in walk in cooler.

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 stored on top of raw beef in walk in cooler.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Egg rolls and general tos chicken kept on prep table by fryer since 11:00 pm

Intermediate - Handwash sink used for purposes other than handwashing.Can and pot stored inside hand sink located by three compartment sink. Corrected On-Site

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.Bleach kept in facility not for sanitizing. Operator bought the correct bleach. Corrected On-Site

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 opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Chicken and pork pulled from freezer with no date marked.

Basic - Employee with no hair restraint while engaging in food preparation.Employee preparing food orders with no hair restraint.

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

Basic - Food stored on floor.Oil, brown sauce stored in cook lines floor. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination.Black to go containers kept in cook line shelves.

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

Basic - Working containers of food removed from original container not identified by common name. Bulk flour, sugar , cornstarch Repeat Violation

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut carrots in walk in cooler - From follow-up inspection 2023-11-21: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles,shrimp,pork all temping between 46F-47F at reach in cooler on cooks line - From follow-up inspection 2023-11-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Yellow colored chemical in spray bottle stored under triple sink - From follow-up inspection 2023-11-21: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowls in sugar and flour - From follow-up inspection 2023-11-21: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On make table at cooks line - From follow-up inspection 2023-11-21: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. At reach in cooler at cooks line - From follow-up inspection 2023-11-21: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. No labels on sugar cornstarch and flour at dry storage - From follow-up inspection 2023-11-21: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce at reach in cooler at cooks line Raw shell eggs over cut vegetables

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink at front counter

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. Printed operator food employee reporting agreement Corrective Action Taken

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

Basic - Food stored on floor. Case of bottled water stored on floor at the front counter

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at storage area

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in direct contact with cooked chicken at first reach in cooler on cooks line

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened bottle water and bottled drink stored at soda glass case at front counter

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Non food containers being used to store cut vegetables in reach in cooler and walk in cooler

Basic - Bowl or other container with no handle used to dispense food. Silver bowl in rice container being used as scoop Repeat Violation

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer located by storage area

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife being stored in between make table and metal wall Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter has grease build up at cooks line

Basic - Working containers of food removed from original container not identified by common name. Flour and cornstarch in gray containers not labeled

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ready to eat vegetables Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. 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. Cooked chicken, cooked general chicken, cooked pasta,cooked pork, cooked wonton. No date Corrected On-Site Repeat Violation

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

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

Basic - Employee with no hair restraint while engaging in food preparation. Cook

Basic - Food stored on floor. Onions on floor walk in cooler Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets all reach in coolers

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged, raw chicken over raw beef in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit, egg rolls 88° cooked chicken 76°; operator stated they have been out less than 4 hours, had our for busy lunch, moved to refrigeration for immediate temperature recovery Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items, emailed Big 6 handouts to operator

Intermediate - Employee washed hands in a sink other than an approved handwash sink, operator washed hands in 3 compartment sink, discussed proper Hand wash sink with operator Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times due to utensils stored in sink 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, all prepared foods in walk in cooler have no dates Repeat Violation

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

Basic - Food stored on floor, cases of cooking oil on floor

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

Basic - Time/temperature control for safety food thawed in an improper manner, large amount of raw wings in 3 compartment sink in standing water defrosting, operator drained water and now has running water Corrected On-Site