CHINA GARDEN

High Priority - Raw animal food ( raw pork) stored over/not properly separated from ready-to-eat food ( cooked chicken) in walk in cooler - operator rearranged food Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cut cabbage 56F and cooked broccoli 89 F on counter for under one hour - operator moved to walk in freezer for quick chill down- cut cabbage 36 F cooked broccoli40 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. Repeat Violation

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of coffee on prep table at cook line.- operator relocated drink Corrected On-Site

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

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

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 - 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 - 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.

Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler

Basic - Stored food ( shredded vegetables) not covered in walk in cooler Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Single service clear quart to-go containers used for cashews and peanuts on cooks line, interior soiled, manager put in new containers and discarded soiled ones. -Interior of reach in cooler at front counter holding cheese wontons and egg rolls soiled. Discussed with manager.

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. -Frozen shrimp and donuts inside reach in freezer not labeled with date made, manager was able to determine date prepared and placed date mark on these items. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -Spray bottle with yellow liquid inside dinning room, not labeled, manager labeled bottle. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Employee food, pork, stored above steam table, employee moved food. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. -Two employees working without hair restraints on cooks line. Manager had employees put hats on. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets at reach in cooler on cooks line soiled. -Exterior of microwave door and handles soiled with food debris. -Exterior of walk in cooler and walk in freezer door handles soiled.

Basic - Reuse of single-service or single-use articles. -Single service clear quart to-go containers used for cashews and peanuts on cooks line, discussed with manager.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Chlorine sanitizer tested at 10ppm, employee changed sanitizer bucket and retested at 50ppm. -Wet wiping cloth not stored inside sanitizer solution. Manager placed inside solution. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. -Inside walk in freezer wood shelves used to keep food off of the floor are not sealed. Discussed with manager.

Basic - Working containers of food removed from original container not identified by common name. -Squeeze bottles of white vinegar, soy sauce and other sauces not labeled on cooks line, manager labeled bottles. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sauces in walk in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked ribs, wontons, egg rolls.

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle for scooping in white bins. Corrected On-Site

Basic - Equipment in poor repair. Gasket torn on right door of reach in cooler on cooks line.

Basic - Food stored on floor. Oil stored on floor in store room.

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

Basic - Reuse of single-service or single-use articles. Plastic bottle cut in half for portioning. Item discarded.

High Priority - Dented/rusted cans present. See stop sale. Dented can of water chestnuts on dry storage shelf.

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. Operator unable to name the big 6 foodborne illnesses. Emailed operator sign

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler of cook line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in walk-in cooler made 4 days ago, frozen and then thawed yesterday not date marked. Discussed proper date marking with employee. Cooked chicken in tall sliding door reach-in cooler of front line made 4 days ago.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink of cook line ran for 2 minutes 94°F

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of water chestnuts on dry storage shelf. Operator segregated Corrective Action Taken

Basic - Employee drink in walk-in cooler over tofu. Discussed with operator to mark and segregate drinks to an area where food meant to be served to the public won't be stored

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee rice on prep station that has raw broccoli and carrots meant for customers. Discussed with operator to mark and segregate

Basic - Food stored on floor. Bucket of raw shrimp on floor of kitchen. Operator elevated Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on gas line at wok station. Employee removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on walk-in cooler shelves. Gaskets of reach-in cooler of cook line have black mold-like substance

Basic - Stored food not covered. Cooked chicken, egg rolls, and bean sprouts in walk-in cooler

Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp that's still frozen thawing in standing water

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Discussed with operator to add chlorine

Basic - Wiping cloth sanitizing solution stored on the floor. Chlorine sanitizer bucket on floor of back prep area. Discussed with operator to elevate bucket