CHINA STAR RESTAURANT

High Priority - Nonfood-grade bags used in direct contact with food. In freezer Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over buckets of sauce Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Bleach stored under prep table with sauces, employee moved Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in sink, employee removed items

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Food stored on floor. Bulk sauce, bucket of carrots and oil Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Used in walk in cooler

High Priority - Raw animal food stored over or with unwashed produce. Raw beef over vegetables, raw chicken over vegetables Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cooks line Corrected On-Site

Basic - Food stored on floor. Bulk oil, bulk sauces Repeat Violation

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Stand up freezer near counter

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw eggs over cooked pork, raw chicken over ready to eat sauces

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Bowl or other container with no handle used to dispense food. In soup Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Food stored on floor. Bulk oil and sauces

Basic - Improper storage of maintenance equipment. Above food storage Repeat Violation

Basic - Single-service articles improperly stored. Case of containers on floor

Basic - Time/temperature control for safety food thawed in an improper manner. At room temperature still frozen Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce.Raw chicken over cabbage in walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control. Product has been out less than 1 1/2 hours manger will correct.

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. Emailed poster to operator.

Basic - Bowl or other container with no handle used to dispense food. In Wonton soup. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cook line, purse and personal items.

Basic - Food stored on floor. Bulk oil Repeat Violation

Basic - Improper storage of maintenance equipment. Stored above food products, educated operator.

Basic - Open dumpster lid in shared plaza.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Tall reach in freezer by cash register.

Basic - Self-closing device on bathroom door disconnected/broken. Garbage can needs a lid.

Basic - Water leaking from pipe and/or faucet/handle. Hand sink Faucet by cash register leaking from cold handle and 3 bay sink.

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Repeat Violation - From follow-up inspection 2024-06-24: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cabbage Corrected On-Site - From follow-up inspection 2024-06-24: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation - From follow-up inspection 2024-06-24: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Bulk oil Repeat Violation - From follow-up inspection 2024-06-24: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf's through out kitchen Corrected On-Site - From follow-up inspection 2024-06-24: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. In freezer shrimp in non food grade bag Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature. Determined foods were put out less than a hour ago. Marked Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Next to three compartment sink buckets in front of sink and items stored in it Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Food dumped in sink front sink, sink by smoker items stored in it, sink by three compartment sink items stored in it Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food. Bowl in meat on line Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cook line 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 on cook line Corrected On-Site Repeat Violation

Basic - Food stored on floor. Bulk oil, bulk sauces, case of chicken, case of oranges, bag of onions Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under where rice pot is stored, and shelf where dry rice is stored

Basic - Self-closing device on bathroom door disconnected/broken. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk items flour etc Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Several items in deep freezer Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken in triple sink in strainer 80F, operator states it's been there 1 hour, rapid chill Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained cut marks Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Next to triple sink, 5 gallon buckets in front of sink Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at sink next to wok

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Degreaser not labeled in spray bottle Corrected On-Site

Basic - Cardboard box used as garbage container.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone next to prepping beef Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. 2 employee no hair restraint

Basic - Food stored on floor. Jugs of oil stored on floor Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. At sink next to triple sink

Basic - Self-closing device on bathroom door disconnected/broken.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken in 3 compartment sink in strainer. 80F

Basic - Working containers of food removed from original container not identified by common name. All bulk items in containers are not labeled

High Priority - Dented/rusted cans present. See stop sale. 3 cans of oyster sauce and 1 can of water chestnuts

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Front sink took over 2 minutes to get to 100°

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cut cabbage Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of brown rice holding unit dirty

Intermediate - Handwash sink not accessible for employee use at all times. Rear sink blocked by buckets

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

Basic - Bowl or other container with no handle used to dispense food. Cup used in corn starch 2. Cutting boards no longer cleanable Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. 2. Cove base broken across from lowboy in front

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone over prep table

Basic - Employee with no hair restraint while engaging in food preparation. Both cooks

Basic - Equipment in poor repair. Gaskets torn on front lowboy cooler Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear screen door

Basic - Food stored on floor. Jugs of fry oil

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dirty Repeat Violation

Basic - Single-service articles improperly stored. Takeout containers stored on floor

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Educated . Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Equipment in poor repair. Gasket in single door freezer. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Located under cooking equipment.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Located by chest freezer. Walls at back door area by water heater and light lens.

Basic - Working containers of food removed from original container not identified by common name. Repeat Violation

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.

High Priority - Nonfood-grade bags used in direct contact with food. Repeat Violation

High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Oven cleaner.

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Equipment in poor repair. Gasket on freezer door - single door prep area.

Basic - Floor soiled/has accumulation of debris. Floor by mop sink area and hot water heater. Corrected On-Site

Basic - Hole in or other damage to wall. Wall by mop sink area.

Basic - Reuse of single-service or single-use articles. Egg cartons use to drain grease from rods used for cooking meat products.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink by rice bags . Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Corrected On-Site