CHINA STAR

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw shrimp over frys

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 ground beef

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

Basic - Bowl or other container with no handle used to dispense food. - plastic bowls, metal bowls no handle used to scoop various bulk dry foods Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. - cookline cooler - walk in cooler door handle Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles over ware wash station

Basic - Food stored on floor. - jugs cooking oil

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in fan covers

Basic - Outer openings not protected with self-closing doors. - back door Repeat Violation

Basic - Reuse of single-service or single-use articles. - egg trays reused to store metal bowls of breaded chicken - paper bag used to cover cut broccoli

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - operator states had out during busy rush.

Basic - Bowl or other container with no handle used to dispense food. - metal bowl no handle used to scoop bulk rice Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. - walk-in cooler door handle

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

Basic - Outer openings not protected with self-closing doors. - back door closing device broken

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - at hand wash sink near triple sink

Basic - Bowl or other container with no handle used to dispense food. - plastic bowl used to dispense bulk sugar and flours

Basic - Clean utensils stored between equipment and wall. - knife stored between cookline coolers

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in fan covers dusty

Basic - Outer openings not protected with self-closing doors. - back door closure device broken

Basic - Reuse of single-service or single-use articles. - gallon jug cut and used to scoop rice

Basic - Bowl or other container with no handle used to dispense food. - observed in bulk dry items

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over triple sink

Basic - Food stored on floor. - cooking oil

Basic - Outer openings not protected with self-closing doors. - door closure device broken at back door

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

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by triple sink blocked with mini umbrella Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Clear chemical in spray bottle not labeled at front counter

Basic - Bowl or other container with no handle used to dispense food. Bowl used to dish out cooked rice instead of spoon Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Cooking oil stored on floor by walk in cooler

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line

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

Basic - Working containers of food removed from original container not identified by common name. Baking soda in clear container no label at bottom of prep table

High Priority - Raw animal food stored over or with unwashed produce. Raw wings over unwashed broccoli in the walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -line hand sink needs cleaning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open water bottle in the line make cooler

Basic - Outer openings not protected with self-closing doors. Closer is disconnected

Portable fire extinguisher gauge in red zone. For reporting purposes only. At the back door

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the white GE freezer a tray of chicken is stored over a tray of beef

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 DBPR HR 5030-104 Clean-Up of Vomiting 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. Provided DBPR HR 5030-103 EMPLOYEE HEALTH Food Employee Reporting Agreement

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Crab Rangoon

Basic - Food stored on floor. Cases of oil

Basic - Light not functioning. In the kitchen

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Inspector needed the use of a flash light to conduct the inspection

Basic - Water leaking from pipe and/or faucet/handle. The supply line at the kitchen hand sink is leaking

Portable fire extinguisher gauge in red zone. For reporting purposes only. At the back door extinguisher is in the red

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the white frigidaire freezer , repackaged raw chicken is over beef

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cream cheese (45F - Cold Holding) in the walk in cooler

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

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tofu, battered chicken not labled

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At the front line no hot water

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In the white frigidaire freezer

Basic - Light not functioning. 2 in the kitchen

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored wet in the winger