CHINA GOURMERT VI

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 00 ppm. Operator set up bucket Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 12:00 pm egg roll (55°F - Cold Holding); General chicken (63°F - Cold Holding); sweet and sour chicken (63°F - Cold Holding); food was put on the cooler to cool down 12:40 pm egg roll (41°F - Cold Holding); General chicken (41°F - Cold Holding); sweet and sour chicken (41°F - Cold Holding); Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener operator cleaned opener. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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. 2 of the 4 employee needs training.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Marinated beef, marinated shrimp, marinated shrimp. Operator dated date food in freezer. Corrected On-Site

Basic - Employee personal items stored in or above a food and single-service items. Operator moved personal items from from shelf Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of cooks line.