CHINA PALACE CHINESE RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler - Raw chicken over unwashed peppers, raw chicken over cooked pork, raw beef over unwashed broccoli. Operator rearranged items. 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 sweaters on top of dry goods in dry storage area. Operator removed. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White chest freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between maketable and prep table at entrance to kitchen. Operator removed. Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pooled eggs over sauce in maketable cooler by table cooler. Raw shell eggs over sauce containers in walk-in cooler. Operator moved. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on reach-in cooler of cookline.

Basic - Food stored on floor. Several cases of sodas and water bottles on floor in dry storage area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White chest freezer on cookline has heavy build up.

Basic - In-use wet wiping cloth/towel used under cutting board. Under white cutting board on top of reach-in cooler of cookline.

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee gatorade drink in make table reach-in cooler.

Basic - Standing water in bottom of reach-in-cooler. Bottom of maketable reach-in cooler has standing water on cookline.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ready to eat foods. Top shelf. Walk in cooler Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Rice in sink by triple sink Educated Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Has test strips for quaternary. Uses chlorine. Operator took picture of correct strips

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by triple sink 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. All cooked items in walk in cooler Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop flour and rice Corrected On-Site Repeat Violation

Basic - Ceiling tile missing. Over walk in cooler

Basic - Cutting board has cut marks and is no longer cleanable. Single board

Basic - Drain cover(s) missing. Corrected On-Site

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

Basic - Equipment in poor repair. Ice machine not working. Repeat Violation** Repeat Violation

Basic - Floor area(s) covered with standing water. Kitchen

Basic - Food stored on floor. Raw carrots walk in cooler Several boxes walk in freezer Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table Hood filters Repeat Violation

Basic - Stored food not covered. Flour Cooked pork walk in cooler Corrected On-Site** Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs in walk in cooler top shelf over buckets of sauces Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting out on cookline garlic in oil (79F - Cold Holding) per operator for 3 hours. Put in freezer to rapid chill Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make line

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Need chlorine test strips, operator has quaternary test kit

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter Operator replaced 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 operator with a copy

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing in facility is date marked

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in flour and rice Operator removed Corrected On-Site Repeat Violation

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several ceiling tiles have water damage

Basic - Current Hotel and Restaurant license not displayed. 2024 displayed

Basic - Equipment in poor repair. Ice machine front counter not working

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Entrance to kitchen Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink kitchen Vents in hood Outside of equipment in kitchen Fan covers in walk in cooler

Basic - Stored food not covered. Several items in walk in cooler

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

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. - 101 bleach observed in establishment. Manager sent employee to Publix for correct bleach. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over bean sprouts Corrected On-Site

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in food prep area.

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - at entrance to kitchen

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw chicken stored over soy sauce in walk in cooler. Corrected On-Site

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