CHINA STAR CHINESE RESTAURANT

High Priority - Observed - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler, raw chicken stored over cooked pork. Operator rearranged the refrigerator to gain compliance. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2024-06-10: *Time Extended

Intermediate - Observed - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Round cutting board Repeat Violation Warning - From follow-up inspection 2024-06-10: *Time Extended

Basic - Observed - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employees beverages stored next to slicer. Employee beverages removed to gain compliance Corrected On-Site Repeat Violation Warning - From follow-up inspection 2024-06-10: Time Extended

Basic - Observed - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation Warning - From follow-up inspection 2024-06-10: Time Extended

Basic - Observed - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wiping cloths stored on prep table in cook line. Discussed the importance of storing wiping cloths in sanitizer between uses Repeat Violation Warning - From follow-up inspection 2024-06-10: Time Extended

High Priority - Container of medicine improperly stored. Medicine stored on bottom shelf of prep table on cook line. Operator removed medicine from cook line. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over sauces In walk in cooler. Operator moved eggs to be stored on bottom shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pork, egg rolls.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork 50F cold hold, egg rolls 47F cold hold, held overnight in refrigerator that is not holding proper temperature.Operator stated that a new refrigerator has been ordered. We discussed the need to store food in another cooler or on ice until the refrigerator has been replaced.. see stop sale Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled knife stored on magnet with clean knives. Operator removed knife to be washed, rinsed and sanitized. Wooden cutting boards on drain board of 3 compartment sink stained.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep table on cook line. Operator removed employee beverage Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee with no hair restraint involved in food prep cooking egg rolls on cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on counter of cooks line. Discussed the need to store wet wiping cloths in sanitizer solution between uses.

Basic - Wood food-contact surface not properly sealed. Wooden shelf in reach in refrigerator not sealed Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Food containers on cook line holding food removed from its origional container not labeled with common name. Discussed the need to label all containers of food removed from its original container with its common name.

High Priority - Container of medicine improperly stored. OTC medicine stored on shelf in dry storage next to food. Operator removed medicine from food storage area. Corrected On-Site

High Priority - Food placed in soiled container/equipment. Egg rolls tired on paper inside of raw chicken box lid. Discussed the importance of not storing food In used chicken box lids

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Egg mixture stored over ready to eat vegetables. Operator removed egg mixture and properly stored it Corrected On-Site Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Discussed the need to store eggs in refrigerated unit. Operator stated the eggs were out less than 4 hours. Operator placed eggs in refrigerator Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork 45F cold hold stored over the wells of the make table.

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. Discussed and provided handout pertaining to vomit and diarrheal events.

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. Discussed and provided employee agreement

Intermediate - Spray bottle containing toxic substance not labeled. Large sprayer used to hold cleaner not labeled. Operator labeled sprayer with common name Corrected On-Site

Basic - A minimum of one bathroom facility is not available for public use. Operator has access to hallway containing restrooms blocked off. Discussed the need to provide access to restroom to customers.

Basic - Food stored on floor. A case of beef stored on the floor of walk in cooler, a box of fryer oil stored on the floor of hallway leading to kitchen. Discussed the need to store all food a minimum of 6" off the floor to prevent contamination.

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

Basic - Wood food-contact surface not properly sealed. Shelf in reach in cooler constructed of unsealed wood. Repeat Violation

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line Warning - From follow-up inspection 2022-10-19: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Bowl of raw chicken stored on the floor under bottom shelf in walk in cooler. Operator moved chicken Corrected On-Site Warning - From follow-up inspection 2022-10-19: Time Extended

Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Wooden cutting board Repeat Violation Warning - From follow-up inspection 2022-10-19: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Printed paper menu used to line food container Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit Pork 46F, cold hold,chicken wings 46F cold hold. Operator moved items to an alternate refrigerator until it can be determined if the reach in is working properly. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. WD 40 stored on lower shelf of prep table near food Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Handwash sink not accessible for employee use at all times. Utensils stored in the hand wash sink. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Lower shelves of prep table

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 touching flour Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Unsealed wood used as a prep surface near 3 compartment sink. Discussed the importance of using a non porous surface fore prep area

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bare hand contact with carrots and peas, employee was mixing with chopped vegetables bare hands. Employee stopped working, washed hands and put on gloves before resuming prep. Corrected On-Site

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 over raw beef in stand up freezer. Educated manager on proper storage of raw foods.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs at room temperature. Manager moved eggs to cooler. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Educated manager on washing hands in approved sinks only.

Intermediate - No soap provided at handwash sink. In women's bathroom. Manager placed soap at sink. 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. No dates on eggrolls, wontons, and chicken in walk in cooler. Manager date marked all items. Corrected On-Site Repeat Violation

Basic - Ceiling tile missing. Above walk in cooler.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In soda cooler at front counter, employee food not segregated. Manager segregated foods properly. Corrected On-Site

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

Basic - Stored food not covered. Chicken and eggrolls not covered in walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Manager moved all wet wiping cloths to sanitizer bucket. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Manager fixed to 50ppm. Corrected On-Site