CHINA CHEF

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Reach-in cooler at the from line, chicken wings cooked today and started cooling down around 11:00am, at 2:28 temperature was 73F, food stored in plastic deep half covered container.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Reach-in cooler at the from line, chicken wings cooked today and started cooling down around 11:00am, at 2:28 temperature was 73F, food stored in plastic deep half covered container.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Female employee came from outside and started handling cleaned utensils inside food container, no hand washed occurred.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken stored above portioned lemonade (drink).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, per manager chicken moved from cooler at 11:00 am and left at room temperature, chicken 82F and 83F, inspector provide time as a public health control form. Per manager chicken will be discarded at 3:00

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk-in cooler and cook line, multiple bags with cooked chicken and cooked pork not dated, per manager food was moved from freezer 05/27-28/26.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drink on prep table

Basic - Food storage container/container lid cracked or broken. Containers with cracks.

Basic - Food stored on floor. On cook line, oil jugs on floor, manager moved. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Front line, tongs handles touching chicken and ribs, manager removed the tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled with mold like substance.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, unwashed peppers stored above cut vegetables and cooked chicken Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. At the front area, blue buckets with sanitizer solution and towels on floor.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler including cooked meats Repeat Violation

Basic - Nonfood-contact surface soiled. Walk in cooler shelves Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over cooked chicken in walk in cooler

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler

Basic - Equipment in poor repair. Interior or rice warmer pot damaged/scratched

Basic - Food stored on floor. Multiple sauce buckets in cook line area. Operator corrected Corrected On-Site

Basic - Nonfood-contact surface soiled. Walk in cooler shelves

Basic - Time/temperature control for safety food thawed in an improper manner. Pork and chicken on prep table with no running water. Employee moved to walk in cooler. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over sauces in reach in cooler. Operator corrected shelves

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Wontons in walk in cooler pulled from freezer this morning

Basic - Nonfood-contact surface soiled with food debris. Walk in cooler shelves

Basic - Working containers of food removed from original container not identified by common name. Bulk cornstarch/flour bins

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator is using unapproved chlorine sanitizer. Operator purchased approved sanitizer during inspection. Corrected On-Site Admin Complaint

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 digital copy to operator

Intermediate - Handwash sink not accessible for employee use at all times. Multiple items stacked in hand wash sink at cook line. Operator cleared sink. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler including cooked meats and egg rolls

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken in 3 compartment sink no running water. Operator turned water on. Corrected On-Site

High Priority - Employee touched soiled clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on pants, touched clean utensil without hand wash.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs stored on top of reach in cooler. Operator moved eggs into reach in cooler. 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. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator removed to be washed. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has form printed but not filled out Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverage on top shelf of prep table Repeat Violation

Basic - Equipment in poor repair. Interior pot of rice warmers scratched

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies in kitchen area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food and raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler: pan of raw chicken on shelf over pan of raw beef. In walk in freezer: sheet pans of raw chicken on speed rack over pans of raw beef. Operator began moving during this inspection. Corrective Action Taken Repeat Violation Admin Complaint

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 form during this inspection. Corrective Action Taken

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

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. Missing for two employees that have not yet been employed for 60 days.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment utilizing Time as a Public Health Control (TPHC) for multiple items, times are marked with no documentation filled out. Manager filled out DBPR form for Time as a Public Health Control (TPHC) during this inspection. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler: noodles made yesterday with no date mark. In reach in cooler: chicken and pork cooked two days ago with no date mark.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Establishment utilizing FRLA for training, two certificates provided are photocopied on card stock then filled out. Unable to provide original certificates.

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

Basic - Bowl or other container with no handle used to dispense food. In several bulk food containers.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on shelf over prep table. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. In kitchen area: jugs of oil and buckets of sauce on floor. In walk in freezer: several cases of food on floor. In walk in cooler: several buckets of sauce on floor.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of measuring cup in msg. Manager removed during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of reach in make table soiled with black substance.

Basic - Reuse of single-service or single-use articles. Cut broccoli stored in original cardboard box that unwashed broccoli was received in. Also, several boxes near back door have oil marks from food being drained onto boxes.

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

Basic - Working containers of food removed from original container not identified by common name. Bins with salt, msg and seasoning with no labels. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. One dented can of hoisin sauce. Manager segregated. Corrective Action Taken

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled money/credit card at register. Then proceeded to touch clean equipment and bag food items to go without washing hands. Discussed with manager.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked pork in reach in cooler. Manager moved beef below pork. Raw chicken over cooked chicken in walk in freezer. Manager moved cooked chicken below. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked by container of saran wrap. Manager removed. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Chicken held on time and marked properly with time. No written plan. Provided written plan to operator.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. All hand sinks 76F. Triple sink 86F. One prep sink at 99F.

Basic - Employee beverage container on a food preparation table by rice warmers. Manager removed. Corrected On-Site Repeat Violation

Basic - One dented can of hoisin sauce not properly segregated. Manager segregated. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Bulk bins of flour and cornstarch not labeled.

Intermediate - Handwash sink not accessible for employee use at all times. Roll of plastic wrap on sink

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open water bottle on prep table

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Marinaded chicken, marinated beef, marinated shrimp. Operator property date marked foods in walk in cooler Corrective Action Taken

Basic - Food not stored at least 6 inches off of the floor. 3 boxes of frozen Food on floor in walk in cooler. Operator moved food from floor to shelf. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator moved knife from equipment. Corrected On-Site

Basic - Stored food not covered. General chicken, sweet and sour pork. Operator covered foods in walk in cooler. Corrective Action Taken