NEW CHINA

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 the operator with the DBPR HR form 5030-904. The operator posted. Corrected On-Site

Basic - Dead roaches on premises. 6 dead roaches, under the cook line area. The operator swept up the dead roaches and sanitized the area. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. The area behind the reach-in freezer is soiled with food debris, and the floor on the left side of the prep table under the cook line is soiled with grease. The operator cleaned the floor behind the reach-in freezer. Corrective Action Taken

Basic - Floor tiles missing and/or in disrepair. In front of the walk in cooler.

Basic - Missing drain plug at dumpster.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The ceiling fans in the dining area are soiled with dust. The hood filters are soiled with grease. The sides of the fryer bucket machine are soiled with grease.

Basic - Screen in door torn/in poor repair - vermin present. The back screen door of the restaurant.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Stainless bowl washed in prep sink, not properly rinsed or sanitized, dried with towel. Discussed with manager on duty, emailed manual dish washing poster. (5025-101)

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - raw ground pork over noodles, operator moved pork to bottom shelf In vertical freezer by 3 compartment sink - trays of raw chicken over pork dumplings and fish Corrected On-Site

Intermediate - No hot running water at three-compartment sink.water at 3 compartment sink 77F, operator turned water heater back on, has called for repairs. Corrected to 117F. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at hand wash sink 75F, operator turned water heater back on, has called for repairs. Corrected to 90F Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 1 can double black soy sauce, dented at seam. 60 oz.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm, corrected to 100 ppm Corrected On-Site

Basic - Damaged/spoiled/recalled food not properly segregated. 1 can double black soy sauce, dented at seam. 60 oz.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler - personal food over food for customers, not labled

Basic - Equipment in poor repair. In walk in cooler - shelves rusted Walk in cooler gasket torn

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

Basic - Reuse of single-service or single-use articles. Egg trays used under colanders in walk in cooler, operator discarded trays Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over open can of corn in walk in cooler, moved to bottom shelf In vertical freezer - raw chicken over pork Corrected On-Site

Basic - Building components, attachments or fixtures in poor repair. Walk in cooler gasket torn Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food on shelf over raw chicken in walk in cooler

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In refrigerator

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cook line, 2 door cooler, soiled

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelves Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board, put in bucket Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In vertical freezer- raw chicken over ready to eat, moved to bottom Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm, corrected to 50 ppm 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. Emailed poster to operator (5030-104)

Basic - Bowl or other container with no handle used to dispense food. In corn starch, operator removed Corrected On-Site

Basic - Building components, attachments or fixtures in poor repair. Walk in cooler gasket torn

Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Standing water in 2 door reach in cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On lift top cooler on cook line, operator moved to bottom shelf Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on lift top cooler, removed Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bulk seasonings, operator put handles up Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in cooler on cook line Walk in cooler shelves Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. 2 door cooler on cook line Interior of rice holder broken

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

Basic - Working containers of food removed from original container not identified by common name. Bulk seasonings, sugar, salt not labeled, operator wrote names on containers 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. Employee put hat on then started touching clean dishes without washing hands Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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. Cutting boards

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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, cut vegetables, chicken in walk in cooler not date marked Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom.

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

Basic - Floor tiles missing and/or in disrepair. Throughout the kitchen Repeat Violation

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

Basic - Stored food not covered. Cut vegetables and chicken wings in walk in cooler not covered Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Where tile is missing in kitchen Repeat Violation

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

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles, chicken and beef in walk in cooler Repeat Violation - From follow-up inspection 2022-08-31: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2022-08-31: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2022-08-31: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Tiles in kitchen missing and cracked - From follow-up inspection 2022-08-31: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler Ali in cooler Walk in cooler shelves soiled - From follow-up inspection 2022-08-31: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Concrete where tiles are missing - From follow-up inspection 2022-08-31: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2022-08-31: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and raw beef stored above whole shelled eggs. Operator moved the raw chicken and beef to the bottom shelf of the walk-in cooler. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash his hands in the triple sink. I explained to the employee that they need to wash his hands correctly in the hand sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta noodles and cut chicken over 24 hours old with no labels or dates on the items.

Basic - Food stored on floor. Observed oil stored on the floor in the kitchen. Operator moved the oil onto the shelves. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils. Employee touched soiled pan and scrubber then returned to food prep with out washing hands. Discussed proper hand washing.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on a box of pre packaged sauce Corrected On-Site

Basic - Food stored on floor. Box of oil stored on the floor

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle not above flour. Corrected On-Site

Basic - Stored food not covered. Walk in cooler- broccoli, cabbage, onions. Discussed the need to cover and protect stored foods

Basic - Time/temperature control for safety food thawed at room temperature. Chicken thawing at room temperature at 3 compartment sink. Operator corrected by running cold water during thawing process. Chicken was still frozen

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Discussed 5he need to store wet wiping cloths in sanitizer bucket