ST CLOUD CHINA HOUSE LLC

High Priority - Nonfood-grade bags used in direct contact with food. Various foods in freezer in the-shirt type grocery bags.

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw chicken piled high stored next to cut peppers and onions. 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 on a stick over raw beef and shrimp.

Basic - A minimum of one bathroom facility is not available for public use. Facility has a restroom and they do allow customers but signs hinder them. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Can used as scoop. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.

Basic - Cardboard used to line nonfood-contact shelves. Reach in freezer shelves.

Basic - Equipment in poor repair. Ripped upright freezer gasket.

Basic - Equipment or utensils not designed or constructed in a durable manner. Top of chest freezer heavily rusted.

Basic - Food stored in a location that is exposed to splash/dust. Various bowls used for measuring and various condiments placed on raw proteins and moved around as needed.

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 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. Raw pork. Reach in freezer 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. Sent to operator Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Items stacked on sink by triple sink Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by triple 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. Cooked chicken cooked general chicken. Cooked egg rolls cooked shrimp. Walk in cooler

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

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

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Gaskets make table

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

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over egg rolls.

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. Prepped raw chicken over prepped pork, raw steak over wontons,

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked noodles holding at 46f, has 1/2 left to make 41f.

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and holster heavily soiled.

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 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.

Intermediate - Records/documents for required employee training do not contain all of the required information. Employee certifications state employees were trained on 7/2/2023 and 6/15/2023. Neither date has come to fruition at this time.

Basic - Bowl or other container with no handle used to dispense food. Long boards at cook line.

Basic - Cutting board has cut marks and is no longer cleanable. Long boards in cook line.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table.

Basic - Floor soiled/has accumulation of debris. Floors throughout, under cooking equipment, under tables, under 3 bin sink etc heavily soiled.

Basic - Food-contact surface not smooth and easily cleanable. Scoop made from plastic gallon jug.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bulk containers heavily soiled. Freezer gaskets heavily soiled.

Basic - Raw fruits/vegetables not washed prior to preparation. Onions.

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 cooked pork over raw pork. Repeat Violation

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled.

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.

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.

Basic - Cutting board has cut marks and is no longer cleanable. Long board at cookline.

Basic - Equipment in poor repair. Double door upright cooler with ripped gaskets. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under equipment and surrounding 3 bin sink area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chest freezer lid ans gaskets at chest freezer in rear of facility.

High Priority - Nonfood-grade containers used for food storage - direct contact with food.egg rolls fried and removed from fryer putting them to cool in a cardboard box. Advised to use a bus pan or similar container.

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 wontons, raw pork wonton mixture over dumplings and wontons. 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. No proof for owners daughter-Selina.

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

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled. Operator states she has an appointment on Tuesday: 5 days.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Restroom with soiled exhaust fan.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board grooved, pitted and discolored.

Basic - Equipment in poor repair. Gaskets on reach in freezer.

Basic - Floor soiled/has accumulation of debris, grease and grime under cooking equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer shelves. Reach in cooler shelves. Tall stainless oven heavily soiled inside and outside.

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. Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Basic - Bowl or other container with no handle used to dispense food. Used in flour and soy sauce.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Food stored on floor .

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

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

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

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs above dumplings and sauces in walk-in cooler.

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

Intermediate - Handwash sink not accessible for employee use at all times. Both hand wash sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer front counter Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under equipment and prep tables.

Basic - Food not stored at least 6 inches off of the floor. Frying oils at cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for white rice in water 80° Corrected On-Site

Basic - Light not functioning. 2 Lamps at kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food containers in dry storage area. Heavy Build-up of grease on hood filters. Repeat Violation

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Repeat Violation

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

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