CHINA ONE

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Various raw seafood, removed from original packaging, stored over bags of krab sticks in reach in freezer chest behind make line. Also raw chicken stored over cooked pork and raw beef in walk in cooler. All items rearranged. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. general tso chicken (64F - Cold Holding) sitting out next to fryer on cook line, per operator chicken was taken out of walk in cooler not long before the inspection began and has been sitting out for approximately 30 minutes during inspection, chicken placed back in walk in cooler. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray bottle of all purpose cleaner stored over cooling noodles on speed rack by triple sink, bottle moved. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by walk in cooler at end of cook line. Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 food handler that has been working over 4 months per owner does not have any food handler training. Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense rice and flour in dry storage area, bowls removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Operator on cook line making food without hair restraint.

Basic - Floor soiled/has accumulation of debris. Under cook line has a build up of grease and food debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line have a build up of grease. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of ketchup on rack in back of kitchen stored with other canned foods. Repeat Violation Admin Complaint

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, removed from original container, over raw shrimp in standing reach in freezer behind make line. Also raw lobster and raw chicken, both removed from original container, stored over krab meat and cooked pork in reach in freezer chest behind make line. Operator began to rearrange items during inspection. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (54F - Cold Holding); egg rolls (48F - Cold Holding) sitting out on table on cook line, per manager both items have been sitting out for less then 30 minutes, both items put back in reach in cooler. Corrective Action Taken

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Missing for chlorine test strips Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by roasting cabinet on cook line.

Intermediate - No soap provided at handwash sink. In bathroom.

Basic - Damaged/spoiled/recalled food not properly segregated. Dented/rusted cans present. See stop sale. 1 dented can of ketchup on rack in back of kitchen stored with other canned foods.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on prep table in make line, bottles moved. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone over reach in cooler on make line, phone moved. Corrected On-Site

Basic - Objectionable odors in bathroom or other areas of the establishment. Around triple sink in kitchen.

Basic - Outer openings not protected with self-closing doors. Back door and screen door inside kitchen.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bell peppers stored over cut cabbage in walk in cooler, peppers moved. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of soy sauce stored with other canned foods in back of kitchen.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed large metal bowl then placed on rack to dry without sanitizing bowl first.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored raw shell eggs and raw pork in walk in cooler, all items rearranged. Also raw chicken stored over raw pork mixture in standing reach in freezer behind make line, all items rearranged Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle of purple liquid stored on speed rack over cutting board and sheet pan of cooling noodles, bottle removed. Corrected On-Site

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Missing color chart for chlorine test strips, operator is keeping chlorine test strips in old quaternary ammonium vial.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of purple liquid stored on speed rack over cutting board and sheet pan of cooling noodles

Basic - Bowl or other container with no handle used to dispense food. Pans with missing handles in rice bins in back of kitchen.

Basic - Damaged/spoiled/recalled food not properly segregated. 2 dented cans of soy sauce stored with other canned foods in back of kitchen.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple items of personal food stored over produce in walk in cooler.

Basic - Floor soiled/has accumulation of debris. Around roasting cabinet on cook line.

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cut broccoli in prep area without washing them first