CHINA TOWN

High Priority - Cook. dried hands on clothes/apron/soiled towel after washing. Reviewed washing hands instead. Corrective Action Taken

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook mixed marinated raw chicken with bare hands and than engaged in handling clean equipment. Reviewed when to hands with cook. She than washed her hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp behind cooked chicken on cook line. Cook reversed. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts (60°F - Cold Holding) container on top of chicken in flip top cooler at cook line,for less than one hour. Operator placed sprouts inside cooler. Corrective Action Taken

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. Emailed poster. Corrective Action Taken

Basic - Employee food container on a food preparation table in kitchen. Employee removed. Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Equipment only washed not sanitized. Reviewed proper set up of triple sink with operator. She set up triple sink in correct order and sanitized equipment. Corrective Action Taken

High Priority - Raw chicken stored behind cooked chicken in make table on cook line. Operator reversed. Corrected On-Site

Intermediate - Cook washed hands in a triple sink other than an approved handwash sink. Reviewed washing hands only in hand washing sink. Cook than washed his hands in hand wash sink. Corrected On-Site

Intermediate - Food manager certification expired. 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 - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 2.15.22

Basic - Cook drinking from an unenclosed beverage container in a dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook went to wash hands. Corrected On-Site

Basic - Cook with no hair restraint while engaging in food preparation. Cook put hat on. Corrected On-Site

Basic - Ice buildup in reach-in freezer to the right of cook line.

Basic - Pork stored on floor, in prep area., Chicken on the floor under triple sink. Operator placed items on chairs. Corrected On-Site

Basic - Stored spring rolls in freezer not covered.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in triple sink. Operator turned water on. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses in prep area. Cook placed in sanitizer container. Corrected On-Site

High Priority - Raw shrimp stored behind, not properly separated from ready-to-eat cooked chicken at flip top cooler on cook line. Cook reversed.

High Priority - Time/temperature control for safety Fried chicken 50°F-54°F, identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control was 1 hour ago . Operator time marked. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 50°F on prep table at cook line. Cook stated for less than one hour. Cook placed noodles in refrigerator. Corrected On-Site

Basic - Raw washed onions and raw beef stored on floor next to walk in cooler. Operator placed on a cradle. Sprouts and onions on the floor in walk in cooler Operator placed on shelf.Corrected On-Site Corrected On-Site

High Priority - Raw shrimp stored behind/not properly separated from ready-to-eat chicken on cook line. Operator reversed. Raw beef stored over Spring rolls and carrots in walk in cooler. Operator placed beef to the bottom shelf. Corrected On-Site

Basic - Ice buildup in white reach-in freezer.