CHINA FUN

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Raw animal food stored over or with unwashed produce. -raw chicken stored with unwashed onions in walk-in cooler, operator reorganized walk-in cooler Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over cut cabbage in walk-in cooler, operator reorganized walk-in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fried chicken 58-64F, per employee stored on prep table next to fryer less than 1 hour, employee relocated to reach-in cooler to rapidly cool Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -chlorine far exceeding 200ppm, operator diluted with water, rechecked 200ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. -table-mounted can opener blade

Basic - Ice buildup in reach-in freezer. -long white chest freezer next to soda cans

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -spoon handle in contact with white rice, operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink soiled -lower shelves of prep tables Repeat Violation

Basic - Reuse of single-service or single-use articles. -aluminum cans, operator discarded Corrected On-Site Repeat Violation

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washed and rinsed pot in triple sink then failed to sanitize

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee rinsed hands in triple sink

Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink at entrance to kitchen being used to store steel wool, operator removed Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -bowl stored in cooked pork in reach-in cooler near front counter

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers on shelf above triple sink, operator separated Corrected On-Site

Basic - Food storage container/container lid cracked or broken. -sugar container yellow lid is cracked

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink next to triple sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers have an accumulation of grease and food debris -shelf underneath white rice pot

Basic - Reuse of single-service or single-use articles. -aluminum cans and egg carton

Basic - Water leaking from pipe and/or faucet/handle. -triple sink faucet leaking continuously

Basic - Working containers of food removed from original container not identified by common name. -sugar and flour containers lacking label

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. Low splash bleach. Operator purchased approved sanitizer. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over soy sauce, in walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line fryer cooked pork (120F - Hot Holding)/less than 4 hours . Operator reheated . Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ ppm chlorine . Operator reduced to 100 ppm chlorine.

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened beverage can in cook line make table .

Basic - Wiping cloth sanitizing solution stored on the floor, under three compartment sink. Operator relocated. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -multiple employees began food preparation without washing their hands

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored above buckets of sauce in walk-in cooler, operator reorganized walk-in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked beef 81F, per operator less than 1 hour stored overfilled in top of reach-in cooler, operator relocated to lower portion of reach-in cooler to rapidly cool -shredded cabbage 67F, per operator less than 1 hour stored on top of prep table next to reach-in cooler, operator relocated to lower portion of reach-in cooler to rapidly cool Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. -tube of "Neosporin" stored on top of reach-in cooler, operator removed Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. -white cutting board on top of reach-in cooler lightly stained Repeat Violation

Basic - Bathroom facility not clean. -unisex bathroom sink and mirror soiled

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

Basic - Cardboard used to line nonfood-contact shelves. -cardboard lining shelf in food packaging area

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -various ceiling tiles throughout kitchen have apparent water damage

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee keys stored on top of reach-in cooler, operator removed Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -large white chest freezer

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -spoon for white rice handle in rice

Basic - Light not functioning. -lights over rear storage area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -tops and sides of fryers have an accumulation of grease and food debris -tall white reach-in freezer door has an accumulation of grease and food debris Repeat Violation

Basic - Reuse of single-service or single-use articles. -stack of egg cartons on top of stand-up oven, operator discarded Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall above handwash sink next to triple sink

Basic - Water leaking from pipe and/or faucet/handle. -triple sink faucet

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -blue wet wiping cloth stored on prep table at entrance to kitchen , operator relocated to sanitizer bucket Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. -raw pork over raw cauliflower in walk in cooler -raw chicken over raw book choy in walk in cooler Corrected On-Site

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. -chicken wings over beef

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board soiled (on prep table next to walk in cooler)

Intermediate - Handwash sink used for purposes other than handwashing. -handsink at back door held plastic, open cans Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -in potato starch 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 water on prep table Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -lower shelf of tables next to steam table/reach in cooler soiled Repeat Violation

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

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -one employee training expired, Yan Zheng, expired 10/1/23

Basic - Buildup of food debris/soil residue on equipment door handles. -upright and chest freezers

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phones on prep table next to upright freezer

Basic - Food stored on floor. -buckets containing sauces on floor next to cook line, next to walk-in cooler door, and inside walk in cooler Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -chest freezers

Basic - No handwashing sign provided at a hand sink used by food employees. -provided Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -bottom shelf of work table next to reach in cooler soiled

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -next to upright freezer

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over cooked pork.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 49f. Item moved to 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. Corrected On-Site

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

Basic - Employee eating in a food preparation or other restricted area. Corrected On-Site

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Large plastic tub with rope handles used to store food.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food storage containers soiled.

Intermediate - Spray bottle containing toxic substance not labeled. Cleaner.

Basic - Clean utensils stored between equipment and table. Knife. Corrected On-Site

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

Basic - Equipment in poor repair. Rice container cracked.

Basic - Food stored on floor. Bottled cooking oil stored on floor under cook line.

Basic - Stored food not covered. Numerous items walk in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed off bowl in sink. Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored with food. Corrected On-Site

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

Basic - Stored food not covered. Cut produce, Walk in Cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area: cook chicken 91f. Item moved to reach in cooler. Corrective Action Taken

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