NEW TUNG TUNG 2

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 shrimp in walk in cooler, operator removed chicken to bottom shelf

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitation bucket tested > 200ppm. Operator remade it and tested 100ppm

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained in prep area Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Cutting on hand sink in kitchen, operator removed it

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

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, operator removed it

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Rice warmer interior soiled and grease buildup

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

Basic - Stored food not covered. Egg roll not covered in walk in cooler, operator covered it with plastic wrap Corrected On-Site Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled clean utensils

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw shrimp on shelf in walk in cooler, operator removed the chicken to bottom shelf Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Vegetables slicer interior soiled and food debris buildup 3 rice warmers interior soiled and grease buildup.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked wings, cooked pork, and cooked shrimp no date marked oven 24 hours prepared, operator marked date Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. A blue substance chemical bottle not labeled in triple sink area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of prep table, operator removed it Corrected On-Site

Basic - Floor soiled/has accumulation of debris around kitchen

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed the wiping cloth Corrected On-Site

Basic - Stored food not covered. Cooked meat ball and cooked chicken not covered in walk in cooler, operator covered them with plastic wrap Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Thawing beef in running water barely running. Operator turned on water faucet fully Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink stored dishes inside employee removed. Warning - From follow-up inspection 2025-02-17: Still observed Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Fried meat balls cut cabbage cook egg rolls walk in Cooler. Warning - From follow-up inspection 2025-02-17: Still observed Time Extended

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in top portion of make table - no complete physical barrier between top and bottom. Raw beef over cook chicken on main prep line. Employee removed to proper storage Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cook dumplings reach in cooler across from big stove pots. Employee removed to proper storage Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler top grab section cook line . cook chicken 46 f cook noodles 47 f employee moved to walk in Corrective Action Taken Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked noodles have plastic wrap over during cooling stage in walk in cooler. Management removed wrap. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. For rice. Employee removed Corrected On-Site

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

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink by walk in cooler.

Basic - Stored food not covered. Walk in cooler. Cooked egg rolls and cooked chicken.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Discuss with management the importance of hand washing employees entered kitchen after sitting down in dining room and began touching clean equipment.

High Priority - Nonfood-grade bags used in direct contact with food. Raw pork in customer Togo bag in walk in freezer.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cardboard used as a container for cook chicken in walk in cooler.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

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 pork over cook chicken and pork main reach in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken walk in cooler. Employee removed to proper storage.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce. 47 f on counter.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling cook chicken with plastic wrap and placed in cooler.

Basic - Food stored on floor. Walk in freezer in buckets. Dry storage.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink slow draining in back kitchen

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Biyng had no training - From follow-up inspection 2023-10-12: Time Extended

High Priority - Dented/rusted cans present. See stop sale. Two dented cans in dry storage. One of baby corn and one soy sauce.

High Priority - Nonfood-grade bags used in direct contact with food. Meats stored in to go bags in walk in freezer.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2023.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container used for raw foods over cooked pork in reach in cooler. Manager removed. raw chicken over cooked chicken in walk in cooler. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Discussed with manager.

Intermediate - No soap provided at handwash sink by walk in cooler and by rice warmers. Manager placed soap at both sinks. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand sink by triple sink.

Basic - Damaged/spoiled/recalled food not properly segregated. One dented can of baby corn and one dented can of soy sauce in dry storage. Manager segregated. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Three cooks no hair restraints.

Basic - Food stored on floor. Soy sauce buckets on floor in dry storage.

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

Basic - Reuse of single-service or single-use articles. Operator reusing cans to store other food items in. Discussed with manager.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs at room temperature on cook line. Manager moved to cooler. 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. Multiple food items cooked yesterday with no date mark in walk in cooler. Discussed importance of date marking with manager.

Basic - Bowl with no handle used to dispense msg. Manager removed. Corrected On-Site

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. Bulk bin of msg not labeled. Manager labeled. Corrected On-Site