CHINA STAR

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer chlorine bucket test >200 ppm , operator add more water into the bucket and tested as 100ppm

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles and chicken no date mark over 24 hours in walk in cooler

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board grooved in kitchen

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Multiple rice warmers interior soiled and grease buildup heavily behind.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled and black mold like substance buildup

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior soiled and black mold like substance buildup

Basic - Stored food not covered. Sauce container not covered I. Walk in cooler

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots above cooked noodles in walk in cooler

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from outside touching back door and began preparing food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shelled eggs 67F on counter held less than 4 hours. Employee moved to walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried rice located by ware washing area tested at 120F discussed with employee to raise the temperature

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink in top make table front line

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came from back door entrance entered the kitchen touched trash can no hand washing observed

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.

Basic - Bowl or other container with no handle used to dispense food. In white rice cooking pot. Employee removed.

Basic - Working containers of food removed from original container not identified by common name.flour and beans in containers back kitchen

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready to eat carrots employee removed to proper storage reach in cooler on cook line. Raw shelled eggs over sauce buckets in walk in cooler

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling fried chicken with plastic wrap covering food in walk in cooler

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

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee at register discussed with operator employee washed hands Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Wanton dumplings in customer to go backs reach in freezer

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. Raw shrimp over ready to eat carrots prep cooler on cooks line employees remove to proper storage Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab Ragoon 45 f reach in cooler in white cooler employee removed to freezer Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Above 100 ppm employee remade to 50 ppm Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Card board on prep tables.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in the reach in freezer by back door mixed with restaurants food. Employee removed Corrected On-Site Repeat Violation

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

Basic - Reuse of single-service or single-use articles. Scoop for flour created from a vinegar bottle. Employee removed Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp sitting in bucket by three compartment sink. Employee removed shrimp to walk in cooler

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked chicken in carboard box. On counter. In walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 48 f on counter. Employee moved to freezer. On counter Cold holding: cook egg rolls 63 f 2nd temp 58 f

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 being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling cooked chicken with lid over on counter.

Basic - Bowl or other container with no handle used to dispense food. Rice container manager removed from bin Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food with restaurants reach in cooler cooks line. Walk in cooler employee eggs stored by restaurants food. Employee removed eggs Corrective Action Taken

High Priority - Dented/rusted cans present. Lee kum kee oyster sauce 1 can 3 cans of tuong an pho sauce hoisin sauce

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. Raw shrimp over ready to eat carrots cook line. Operator removed to proper storage Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic oil 60 on counter

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: fried rice 120 f operator reheated to 135f 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. Provided by email Corrective Action Taken

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. Not signed.

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

Basic - Damaged/spoiled/recalled food not properly segregated.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp on counter

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. Bleach establishment is using does not state for food contact surfaces or dishes, operator went store and came back with the proper bleach for food contact surfaces Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over buckets of sauce in walk in cooler, operator moved chicken to bottom shelf 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. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowls used to scoop sugar and flour, bowls removed from containers Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Cardboard used to line non working cooking equipment by fryers, cardboard removed Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep table next to fryer, drinks removed Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler gaskets torn

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled Repeat Violation

Basic - Reuse of single-service or single-use articles. Scoop for flour made from vinegar bottle, item removed and discarded from use Corrected On-Site Repeat Violation

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked chicken at 11:00am at 70 F at 2:00 pm in reach in cooler - manager discarded Corrective Action Taken

High Priority - Raw animal food ( raw chicken ) stored over/not properly separated from ready-to-eat food.( bag of carrots , cooked pork ) in walk in cooler Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cut onions stored in box used to store raw chicken in walk in cooler - manager discarded Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken at 11:00am at 70 F at 2:00 pm in reach in cooler- manager discarded Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts 50 F , cooked pork 49 F , in reach in cooler - manager voluntarily discarded Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm chlorine in dish washing area - manager changed solution -100 ppm chlorine Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken in bag closed bag in cooler at cook line - reviewed proper cooling procedures and methods with operator

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink covered by a cutting board in dish washing area , buckets in front of hand wash sink in dishwashing area and food prep areas - discussed with manager that hand wash sinks must be accessible at all times - manger moved item from hand sink areas Corrective Action Taken Repeat Violation

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 prepared onsite and held more than 24 hours not properly date marked. Repeat Violation

Basic - -Food ( bucket of shrimp ) stored on floor in walk in cooler . - rice cooker in use stored on floor in food prep area - manager relocated rice cooker

Basic - -Food-contact surface not smooth and easily cleanable --Nonfood-grade containers used for food storage - direct contact with food. Cut washed onions stored in box for raw chicken delivery - operator discarded washed onions -Nonfood-grade bags used in direct contact with food in reach in freezer Repeat Violation

Basic - -Stored food ( bulk containers of rice ) not covered in back storage area - chips uncovered in walk in freezer Repeat Violation

Basic - Employee personal food ( plates of cakes) not properly identified and segregated from food to be served to the public in refrigerator in front counter area

Basic - Floor soiled/has accumulation of debris under fryers Repeat Violation

Basic - Interior of oven has accumulation of black substance/grease/food debris. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit in refrigerator in front counter area

Basic - No waste receptacle installed at handwash sink provided with disposable towels in back kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled shelves in walk in cooler Repeat Violation

Basic - Reuse of single-service or single-use articles - number 10 cans reused to store slices at cook line - manager discarded cans and put spices in food grade pans - scoop made from vinegar container in back kitchen - manager discarded scoop Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched - plastic ware at front counter - manager properly arranged plastic ware Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses on counters at cook line Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. White spices in bulk containers in storage area Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Spoke to operator about proper hand washing. Corrective Action Taken Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Rice bins in back of kitchen

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over container of cooked noodles, operator moved them. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sink by 3 compartment sink blocked by rack and unused fryer. Employees moved these items.

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

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

Basic - Employee with no hair restraint while engaging in food preparation. Employees put on hats when I came in.

Basic - Floor soiled/has accumulation of debris. Floors and walls soiled with debris in the kitchwn

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in kitchen soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy build up on sides of prep tables and cooking equipment in the kitchen.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and walk in cooler shelving soiled.

Basic - Stored food not covered. Food items, in walk in freezer.

Basic - Wet mop not stored in a manner to allow the mop to dry.

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

Basic - Working containers of food removed from original container not identified by common name. Multiple items not properly identified. Sugar, seasonings, oil in bottle.