CHINA UNO

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left kitchen with a dirty box to the outside back area, came back and started to handle clean containers with food without washing hands first. Employee washed hands Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer Raw chicken over French fries Advised operator to stored properly. Raw chicken on the bottom

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw steak over cut vegetables Operator stored properly Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler Raw chicken over raw shrimp Operator stored properly 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. Reach in freezer Raw chicken over raw beef Advised operator to stored properly Raw chicken on the bottom

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Sitting on top of prep table Cooked chicken 56F cold holding, cooked noodles 53F cold holding Per operator stored for approximately 1 hour and not prepared or portioned today. Operator moved to inside of reach in cooler Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table Wonton soup 125F hot holding, egg drop soup 125F hot holding Per operator stored for approximately 1 hour. Operator moved items to be reheated to 165F++ Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook line sitting on top of prep table Cooked chicken at 3:08pm (80F cooling ) since 2pm. At 3:34 pm same temperature At this current cooling rate product will not cool to 70F within 2 hours. Operator moved to inside of walk in cooler Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. By plastic container stored inside sink Operator removed 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. Walk in cooler Cooked chicken per operator made 3 days ago with not date marking. Advised operator to date mark

Basic - Dead roaches on premises. 1 dead on the floor by back door. Operator removed and clean floor Corrected On-Site

Basic - Food stored on floor. Several cooking oil and sauces stored on the floor on kitchen area Advised operator to stored at least 6" from the floor. Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen through rear exit door and began handling clean equipment, clean utensils and preparing food for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Non-food grade containers (cardboard boxes re-used after raw chicken) used for food storage/in direct contact with food (washed/cut broccoli and washed/cut cabbage). See stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Non-food grade containers (cardboard boxes re-used after raw chicken) used for food storage/in direct contact with food (washed/cut broccoli and washed/cut cabbage). See stop sale.

Basic - Bowl or other container with no handle used to dispense food (corn starch/rice). Operator removed. Corrected On-Site

Basic - Food (bag of unwashed onions) in walk-in cooler stored on floor. Operator removed from floor. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator touch face then handled clean container of cut cabbage; no hand wash. Advised operator to wash hands.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At small deep freezer: raw chicken on stick stored above cooked chicken. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler unit: raw beef stored above cooked noodles. Operator stored properly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: raw chicken stored above raw beef. At walk in cooler: raw chicken stored above raw shrimp. Operator stored items properly. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on prep counter in containers: cooked wings (99F at 4:00pm; 85F at 4:30pm- Cooling) As per operator, cooling since 30 mins; cooked rice (124F at 4:00pm; 116F at 4:30pm- Cooling) As per operator, cooling since 30 mins At current rate of cooling, items will not cool from 135F to 70F in a total of 2 hours. Operator moved to walk in cooler to quick chill. Corrective Action Taken

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At deep freezer: cooked ribs cooked 3 days prior then frozen; not date marked. At small deep freezer: cooked chicken cooked 3 days prior then frozen; not date marked. Advised operator to date mark.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler: cooked ribs cooked 3 days prior not date marked. Advised operator to date mark.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled customer payment at front counter and then handled clean equipment on cook line without washing hands. Discussed with employee who then washed hands. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cardboard box re-used to store/in direct contact with washed/cut broccoli. Box re-used after storage of raw chicken. See Stop Sale.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; open box of raw shrimp stored over fries. Operator moved raw shrimp. 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. At reach in freezer; plastic wrapped/portioned raw chicken over raw beef. Operator moved raw chicken to lower shelf. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cardboard box re-used to store/in direct contact with washed/cut broccoli. Box re-used after storage of raw chicken. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep table; cut cabbage (58F - Cold Holding). Operator stated not prepared or portioned today, held on prep table 30 minutes, moved to reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; cooked rice (118F - Hot Holding). Operator stated rice was reheated prior to being placed in container and held at room temperature for one hour. Advised Operator to reheat to 165F.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by storage of multiple items. Operator removed items from sink. Corrected On-Site 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. Emailed one.

Intermediate - Handwash sink not accessible for employee use at all times. Reynolds's wrap box stored on top of hand sink by three compartment sink

Intermediate - Spray bottle containing toxic substance not labeled. Blue color liquid spray bottle at front counter not labeled

Basic - Bowl or other container with no handle used to dispense food. Round plastic container in salt bin.

Basic - Food stored on floor. Box of oil stored on floor on cook line. Repeat Violation

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

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

Basic - Time/temperature control for safety food thawed in an improper manner. diced pork thawing at room temperature by three compartment sink temperature 30 f

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

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

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area...employee washing hands after discussion. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food...stored cooked egg rolls , cooked chicken wings in card boards boxes . Operator moved food . 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 beef above cooked egg rolls , cooked chicken at reach in freezer . Operator properly stored food. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken,raw beef above bean sprouts, cooked chicken , brown sauce in walk in cooler and raw chicken , raw beef , raw shrimp above egg rolls , cooked chicken , sauce in reach in cooler . Operator properly stored food. 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...raw chicken, raw beef above raw shrimp at walk in cooler . Operator properly stored Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding cooked to serve rice 98°-129° , chicken wings 96°-101° at cook line being held less than four hours. Operator time marked. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...sauce container lids at walk in cooler. ..operator cleaned. Corrected On-Site Repeat Violation

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again...egg rolls , cooked chicken, cooked beef, cooked pork at reach in freezer. Operator date marked 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.

Basic - Food stored on floor...onion .employee moved onion. Corrected On-Site

Basic - Reuse of single-service or single-use articles...re use soy sauce containers for different food without proper labeling .

Basic - Stored food not covered...sauce beef, chicken inreach in cooler , bean sprouts at walk in cooler .

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....brown sauce 52° in walk in cooler . Per operator sauce was cooked last night. Stop sale issue. Employee discarded food. Corrective Action Taken Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...raw chicken above cooked egg rolls in reach in freezer . Operator properly stored food Corrected On-Site Warning

High Priority - Raw animal food stored over or with unwashed produce...raw ground pork above vegetables at walk in cooler . Operator properly stored food Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken above sauce at walk in cooler . Operator properly stored Corrected On-Site Repeat Violation Warning

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 above raw beef in reach in freezer. Operator properly stored food Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....brown sauce 52° in walk in cooler . Per operator sauce was cooked last night. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tofu 45°, noodles 45° in walk in cooler being held less than four hours. Operator closed door tightly . Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...sauces food containers at walk in cooler. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...sauces in walk in cooler. Warning

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit...cooked to serve fried rice 93°-101° being held less than four hours. Operator time marked Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw beef steak above cooked egg rolls in reach in cooler . Raw chicken above sauce in walk in cooler . Employee properly stored food Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.....raw chicken above raw beef at walk in cooler . Employee properly stored food Corrected On-Site

Basic - Wood food-contact surface not properly sealed....used vinaigrette container to scooping rice . Operator discarded container 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. Noodles, chicken, pork, and shrimp all in walk in cooler with no date.

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

Basic - Cardboard used to line food-contact shelves. Observed cooked chicken being stored in direct contact with cardboard box. Cook removed chicken. Corrected On-Site

Basic - Floor soiled/has accumulation of debris.

Basic - Ice buildup in chest reach-in freezer

Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing under three compartment sink. Cook removed off floor. Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Warning - From follow-up inspection 2021-08-04: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under prep tables and kitchen equipment. Warning - From follow-up inspection 2021-08-04: Time Extended