CANTON CHINESE RESTAURANT

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut meats, cut vegetables, dumplings, cooked noodles and egg rolls in walk-in cooler and reach-in freezer Employee stated the above items had been prepare onsite more than 24 hours prior.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Ceiling shows damage or is in disrepair. Observed holes open gaps and holes in ceiling of storage area.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal employees food in reach-in freezer and dry storage area area shelves stored with and over food served to public.

Basic - Food stored on floor. Observed in walk-in cooler and dry storage area plastic buckets of sauce, produce and canned goods. Repeat from last inspection 3-26-25 Repeat Violation

Basic - Hole in or to wall. Observed holes and unsealed openings in walls of storage area.

Basic - Unsealed concrete floor in food storage area. Repeat from last inspection 3-26-25 Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat from last inspection 3-26-25 Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh chop garlic at cooks line at 69F. Operator stated it taken out of walk-in cooler 3 hours prior. Operator voluntarily disposed of garlic and replaced with fresh chopped from walk-in cooler to reach-in cooler at cooks line. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Missing signature and expiration dates.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink in kitchen.

Basic - Food stored on floor. Observed buckets of sauce on floor in walk-in cooler. Repeat 11-5-24 Repeat Violation

Basic - Unsealed concrete floor in food storage area at back of kitchen. Repeat 11-5-24 Repeat Violation

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

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed raid bug spray and rodent bait in back storage area. One removed items from establishment. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over unwashed cabbage in walk-in-cooler.

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. Observed raw chicken over raw pork in reach-in-freezer.

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 - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

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 - Records/documents for required employee training do not contain all of the required information. Observed some missing dates and trainers name.

Basic - Food stored on floor. Observed rice container, bag of onions and canned good stored on floor dry storage area. Observed buckets of sauces and cut vegetables on floor in walk-in-cooler.

Basic - Unsealed concrete floor in food storage.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed eggrolls , noodles, chicken all prepared onsite more then 24 hours prior as per employee statement not date marked

Basic - Food stored on floor observed buckets of sauce stored on floor in Walk-in cooler.

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

High Priority - Pesticide/insecticide labeled for household use only present in establishment at back store room area. Observed operator remove pesticide

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

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. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. Repeat 3-3-23 Corrective Action Taken Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed training certifications missing information. Repeat 3-3-23 Repeat Violation

Basic - Food storage container/container lid cracked or broken. Observed coated wire baskets used for holding egg rolls with cracked chipped coatings. Repeat 3-3-23 Repeat Violation

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. Observed raw chicken over raw pork in reach-in-freezer.

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. Spoke with person in charge about the Big 6 food borne illnesses, person in charge did not have knowledge of Big 6 illnesses or signage to reference. Emailed operator Big 6 food borne illnesses signage and reference material. Corrective Action Taken

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. Email Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104 Corrective Action Taken

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. Email operator EMPloyee Health Agreement Corrective Action Taken

Intermediate - Records/documents for required employee training do not contain all of the required information.

Basic - Food storage container/container lid cracked or broken. Observed wire baskets used for egg rolls in Walk-in cooler with chipped plastic coating.

Basic - Food stored on floor. Observed plastic jug of oil on floor in dry storage area and buckets of sauce on floor in Walk-in cooler. Repeat 10-19-22 Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cut vegetables in Walk-in cooler. Observed raw fish over sauce.

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. Spoke with person in charge about the Big 6 food borne illnesses, person in charge did not have knowledge of Big 6 illnesses or signage to reference. Emailed operator Big 6 food borne illnesses signage and reference material.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prepared onsite dumplings, cut chicken and egg rolls made more then 24 hours prior not date marked.

Basic - Food stored on floor. Observed buckets of sauces stored on floor Walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked BBQ in the reach in cooler 45°F(Cold Holding) on the line. Had operator to place inside the walk in cooler to get the cooked bbq to 41°F or below. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked egg rolls in the walk in cooler not date marked. Operator placed date mark on the cooked egg rolls 8/22/21. Corrected On-Site Repeat Violation

Basic - Building components, attachments or fixtures in poor repair. Observed dirty fan cover inside the walk in cooler.

Basic - Buildup of food debris/soil residue on equipment door handles. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting on shelf near the three compartment sink.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn at the reach in cooler doors in front of the cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residue on the reach in cooler racks.

Basic - Silverware/utensils stored upright with the food-contact surface up on shelf near the hand washing sink. Operator rewashed and placed food contact surface down. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety fish thawing in standing water. Operator turned on cold water to assist with the power thaw. Corrected On-Site