CHINA 1

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 in white freezer chest in food prep area and tall white freezer in back storage area . Reviewed with manager safe food storage .

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - yellow cutting board has food debris in cracks of cutting board . Reviewed with manager

Intermediate - Handwash sink used for purposes other than handwashing. - can inside hand wash sink opposite walk in cooler. Reviewed with manager hand wash sinks are for washing hands only. Manager removed Heaney from hand sink Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee kick ball stored next to bulk containers of food ion dry storage shell . Manager relocated personal items Corrected On-Site

Basic - Food ( container of raw chicken) stored on floor in walk in cooler .

Basic - Stored food ( cut vegetables and cut meat) not covered in walk in cooler

Basic - Wiping cloth sanitizing solution stored on the floor in dishwashing area . Manager placed wiping bucket on top of an empty bucket Corrected On-Site

Basic - Yellow cutting board has cut marks and is no longer cleanable. Repeat Violation

High Priority - -Raw animal food ( raw beef ) stored over or with unwashed produce ( unwashed celery ) in walk in cooler -raw chicken over sauce in walk in cooler Repeat Violation

High Priority - Raw animal food ( raw chicken on trays ) stored over or with ready-to-eat food ( cooked peas and carrots) in a freezer - not all products commercially packaged. Reviewed with manager

Intermediate - Food-contact surface soiled with food debris - Cutting board on salad prep station soiled with food buildup in cracks at cook line

Basic - Food ( buckets of sprouts )stored on floor in walk in cooler Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board at cook line

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

Basic - Stored food ( cut vegetables, cut raw and cooked meat ) not covered in walk in cooler Repeat Violation

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

Basic - Yellow cutting board has cut marks and is no longer cleanable at cook line

High Priority - Dented cans of baby corn and ketchup present in dry storage area. Manager serrated cans for return . See stop sale. Corrective Action Taken

High Priority - Raw animal food ( shell eggs) stored over or with unwashed produce in walk in cooler . Reviewed with manager

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 - Handwash sink not accessible for employee use at all times by meat grinder . Reviewed with manager hand wash sinks must be accessible at all times. Manager relocated equipment Corrected On-Site

Basic - Food ( container of shrimp , box of dry noodles ) stored on floor in walk in cooler . Reviewed with manager .

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Maintenance tools stored next to can goods in storage area . Reviewed with operator . Operator relocated tools Corrected On-Site

Basic - Stored food ( sauces, cut vegetables , chicken , shrimp ) not covered in walk in cooler . Reviewed with manager safe food storage .

High Priority - Container of medicine improperly stored. Miralax on counter with food for restaurant. Repeat Violation

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Cooked Shrimp on grill 139. Employee plus back on grill second temp 150. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cut cabbage in walk in cooler. Employee moved. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. out on counter chicken (62F - Cold Holding) Employee put in reach in cooler. Cook line garlic in oil (56F - Cold Holding); Put inside reach in cooler. Repeat Violation

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Basic - Bowl or other container with no handle used to dispense food. Inside sugar and chicken. Employee moved Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. Super under hand wash sink near back door.

Basic - Food stored on floor. Boxes of oil on floor Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front white reach in cooler.

High Priority - Container of medicine improperly stored in cooler near front counter . Reviewed with manager. Medicine removed from cooler Corrected On-Site

High Priority - Metal stem-type thermometer soiled. Manager cleaned thermometer Corrected On-Site

High Priority - Raw animal food ( raw chicken) stored over/not properly separated from ready-to-eat food.( bean sprouts , noodles ) in walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork at 45 F on counter under 20 minutes - manager placed pork in reach in cooler. Recheck 40 F 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.

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

Basic - Cutting board has cut marks and is no longer cleanable in dishwashing area . Reviewed with manager .

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to container of broccoli. Reviewed with manager . Manager discarded drink . Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler . Reviewed with manager . Repeat Violation

Basic - Floor soiled/has accumulation of debris at cook line

Basic - Food stored on floor in walk in cooler. Manager relocated food Corrected On-Site

Basic - Ice buildup in reach-in freezer in food prep. area . Reviewed with manager .

Basic - In-use knife/knives stored in cracks between pieces of equipment at cook line . Employee removed knife and placed in dish washing area to clean Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board in food prep area. Manager removed towels . Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled handles of reach in cooler at cookline - soiled walk in cooler shelves

Basic - Reach-in freezer interior/shelves have accumulation of soil residues in storage area . Reviewed with manager . Repeat Violation

Basic - Stored food ( cooked meats , cut vegetables )not covered in walk in cooler Repeat Violation

Basic - Utensils in poor condition. Vinegar container reused to make a scoop - not smooth and easily cleanable . Manager discarded Corrected On-Site

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

Basic - Wet mop not stored in a manner to allow the mop to dry in back kitchen area

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine in food prep area . Manager changed solution recheck 100 ppm chlorine Corrected On-Site

Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed used as shelf in storage area - From follow-up inspection 2023-07-28: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-04-03: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-04-03: Time Extended

High Priority - Container of medicine improperly stored. -On prep table near register, and in back storage area stored on shelf above bags of rice. Person in charge moved to designated employee space. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. -Thin soy sauce in back storage area, manager segregated can. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw Chicken stored above raw shrimp inside walk in cooler, discussed with operator Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Interior of smoker soiled with old food and grease, employee started cleaning out smoker during inspection, Corrective Action Taken. -Cutting boards soiled on cooks line with grooves and stains.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Chicken, rice noodles, egg rolls not date marked. Discussed with person in charge.

Basic - Employee eating in a food preparation or other restricted area. -Employee eating on prep table in the front of the kitchen prep table near register. -Employee eating on prep table in back of kitchen across from reach in freezer. Pic moved employee food. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Personal book bag stored above rice bags in back storage area. -Cell phone stored on prep area across from register, on top of shelf above on cooks line. Person in charge moved phones. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -Above three compartment sink on shelf, discussed proper drying of food storage equipment with person in charge.

Basic - Food stored on floor. -Soy sauce stored on floor at end of cooks line, person in charge moved soy sauce. -Rice noodles stored on floor in walk in cooler, employee moved noodles. 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. -Container of rice near prep sink, with small sauce pot as a scoop with handle in rice. Operator moved scoop handle. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets -Reach in cooler shelf soiled -Fan on top of reach in freezer soiled -Exterior of stove on cooks line soiled.

Basic - Raw fruits/vegetables not washed prior to preparation. -Green onions prepped with stickers still on, without being washed. -Broccoli prepped without being washed, straight from produce box. Discussed the need to wash vegetables before they are prepped, person in charge agreed to wash vegetables before they are cut/prepped.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. -Sanitizer solution soiled with multiple soiled towels inside. Manager took towels out and changed solution. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. -Above reach in freezer to-go containers not inverted, person in charge inverted containers. Corrected On-Site

Basic - Stored food not covered. -Inside walk in cooler chicken, rice noodles, egg rolls etc. -On cooks line cooked chicken in reach in cooler. Discussed with person in charge. -Kababs stored inside reach in freezer not covered. Discussed with manager. Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. -Non-operating fryer, stored outside back door.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Stored on cook line and prep areas throughout kitchen.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Tested at 0ppm, person in charge changed sanitizing solution. Retested at 50ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - Raw chicken over shredded cabbage and raw beef over raw shrimp - operator moved raw chicken and beef to lower shelf. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Empty can inside kitchen hand 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. Fried chicken nuggets in Walk in cooler - operator date marked. Corrected On-Site Repeat Violation

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

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Bowl in fried rice warmer - operator removed. Corrected On-Site

Basic - Stored food not covered. Shrimp, chicken cabbage in walk in cooler - operator covered. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Manager washed food containers without sanitizing - discussed proper use of triple sink - manager properly set up triple sink and rewashed , rinsed and sanitized containers Corrective Action Taken

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. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked noodles 48° , cut cabbage 47° on counter at cook line

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. Ping M Lin

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

Basic - Employee eating in a food preparation or other restricted area. Employee eating in food prep area- discussed designating a proper eating location for employees such as the dining area

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks in storage shelf next to rice wine in back storage area , employee cooked plate of seafood on shelf in walk in cooler next to food for public - manager removed food Corrected On-Site

Basic - Stored food ( cut vegetables , sprouts, cooked meats , noodles ) not covered in walk in cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses in food prep area on prep tables