CHINA STAR OF FL INC

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -smoked pork 44-45F, precooked chicken 43-45F inside lowboy at entrance to kick line with a door that is not in a state of good repair. Advised to monitor cooler/keep door secured shut/repair as soon as possible to help equipment maintain cold air inside the unit.

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. -broth, raw shell eggs at cookline station held on 4 hour time control. Manager stated placed out 3 hours prior to inspection.

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. -soup container used for dispensing sesame seeds has a broken lid to allow for pouring, advised to purchase containers with adequate lids for intended purpose of shaking/dispensing. -lexan food container with damaged/broken top corner section

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

Intermediate - Spray bottle containing toxic substance not labeled. -yellow chemical near 3 compartment sink

Basic - Door of refrigerator in disrepair. -lowboy at entrance to cook line

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -section of ceiling tiles in prep area

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee beverage on top of prep table in back next to seasonings on same table Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -under table in back next to mop sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled hand sink basin -walk in cooler door gaskets Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink faucet

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee cutting onions without gloves on, advised operator that produce is ready to eat after cutting

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked shrimp 42F at bottom, 46F at top portion due to overfilling past recommended fill level from equipment manufacturer. Manager states recently loaded from other cooler ready for rush. Advised to keep backup stock down below. -Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs stored at room temperature, advised to use 4 hour time as public health control

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

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -soiled ceiling tiles in prep area in back

Basic - Dumpster overflowing garbage.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on top of multi use prep table inside kitchen Corrected On-Site

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler door gaskets

Basic - Screening is not maintaining 16-mesh to the inch.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -cook touched raw beef with gloved hands prior to touching cut vegetables from bulk container to load onto wok. Advised to use utensils to avoid unnecessary contact with raw foods when also needing to handle cut vegetables or ant other ready to eat food out of bulk containers. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee touched cooked breaded chicken with bare hands during prep

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -soiled knife from prep use rinsed off at 3 compartment sink and placed onto knife storage magnet for clean utensils

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken stored above packaged bean sprouts inside walk in cooler Single-use gloves not changed as needed after changing tasks from handling raw food/soiled gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked shrimp 45F inside bottom section of cooler across from cookline

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. -smoked pork

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - Cardboard used to line for direct food-contact. -cardboard from food boxes used for direct contact with cooked chicken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -in back storage area

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

Basic - Stored food not covered. -smoked pork inside walk in cooler

High Priority - Nonfood-grade containers used for food storage - direct contact with food. -inside walk in cooler, green bin Corrected On-Site

High Priority - Raw animal food stored over ready-to-eat food in a freezer - not all products commercially packaged. -raw beef stored above cooked chicken, packaged on site after prep. Corrected On-Site

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. -cookd pork, chicken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles, black substance on some in back area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink next to curry powder/other food product on prep table near food service wrap.

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

Basic - Floor area(s) covered with standing water in the warewashing area Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. -fryer oil jug, prep area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of some bulk containers in prep area -gaskets

Basic - Objectionable odors areas of the establishment. -main entrance/lobby

Basic - Screening is not maintaining 16-mesh to the inch due to disrepair. -back screen door

Basic - Water leaking from pipe and/or faucet/handle. -hand sink next to 3 compartment sink

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -white sauce (broth and fresh garlic) 57f less than 4 hours -sprouts 45f to 50f less than 4 hours

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -egg roll made monday

Basic - Covered waste receptacle not provided in women's bathroom. -employee bathroom

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

Basic - Equipment in poor repair. -shelf rusted under prep table -gasket torn on cookline reach in cooler -some walk in cooler shelves rusted

Basic - Food stored on floor. -bucket of soy sauce stored on floor -soy sauce Corrected On-Site

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

Basic - Stored food not covered. -chicken walk in freezer -walk in cooler cut peppers and egg rolls Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. -brute container with direct contact with bulk rice

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw/undercooked poultry stored above sauces inside walk in cooler -raw shrimp stored above boiled chicken inside walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chopped garlic mixed with oil kept at room temperature on cook line 45F. Advised to use commercial produced product or avoid mixing cut garlic with oil prior to cook step using separate containers. Manager moved to cooler Corrective Action Taken

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. -partial cook of chicken, no current procedure for partially cooking and identifying raw-undercooked/ready to eat foods for storage. Provided written plan via email. 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

Intermediate - No approved sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. -manager purchased during inspection Corrected On-Site

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. Corrected On-Site

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

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -photocopied safestaff certificates for employees

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -packs of cigarettes on top of single service container boxes stacked near back door. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. -bucket of sauce Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of smoker -area surrounding woks on cook line

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -wastewater pipe from beneath 3 compartment sink -Hose attached to faucet at mop sink eliminating required air gap.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -smoked pork 95-105F after 2 hours per manager. Cooked Pork is dense and held for cooling inside 1/6 pan not allowing adequate cool air around the pork. Advised to use sheet pans and speed racks with walk in cooler during cooling stage. -manager had employee break down pork on sheet pans 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 picked up loose garbage on ground prior to moving to line up front handling in use utensils. Manager had employee wash hands Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef sticks stored above cooked chicken Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. smoked pork 95-105F after 2 hours per manager. Cooked Pork is dense and held for cooling inside 1/6 pan not allowing adequate cool air around the pork. Advised to use sheet pans and speed racks with walk in cooler during cooling stage. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -current operator and daily manager stated certified food manager certification expired, other CFM certification is present

Intermediate - Handwash sink used for purposes other than handwashing. -hand sink with cutting board inside

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked gravy inside walk in, manager added date mark Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on top of prep cooler on shelf Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris. -under smoker/cook equipment

Basic - Food not stored at least 6 inches off of the floor. -2 liter sodas up front Corrected On-Site

Basic - Open dumpster lid. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -bean sprouts in water

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. -cooked and already cooled chicken removed from temperature control near fryers without time marking at 48F, operator state less than 30 mins, added time for dinner rush -bean sprouts 78F removed from temperature control hours ago, time could not be determined. See stop sale.. Manager discarded. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -stack of buckets in front if hand sink Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -items stored inside hand sink, operator removed Corrected On-Site

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

Basic - Covered waste receptacle not provided in women's bathroom.

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

Basic - Employee with no hair restraint while engaging in food preparation. -cook-expo

Basic - Food not stored at least 6 inches off of the floor. -inside walk in freezer

Basic - Food stored in undrained ice. -bean sprouts Corrected On-Site

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 to scoop resting inside flour

Basic - Working containers of food removed from original container not identified by common name. -spices/seasoning

High Priority - Pesticide/insecticide labeled for household use only present in establishment.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Noodles 43-46F inside cooler across from grill loaded in top side. Manager states brought from walk in prior to inspection less than 1 hour, lid was left open. Manager closed lid Raw beef 46-48F, manager states from prior day. See stop sale

Intermediate - Handwash sink used for purposes other than handwashing. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Floor soiled/has accumulation of debris. -back room near rear door under/behind equipment.

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. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bean sprouts in water 67F, less than 3 hours. Manager replaced. -cut cabbage 51F, less than 1 hour stated manager, moved to cooler and began time tracking on replacement cabbage.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -egg rolls, cooked chicken inside walk in from days prior without date marked

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

Basic - Food stored on floor. Fryer oil Corrected On-Site

Basic - Single-service items for customer self-service not properly protected to prevent contamination. -single service utensils unwrapped in container out front in lobby, not stored in a manner that can prevent contact with end that touches food.

Basic - Water leaking from pipe and/or faucet/handle. -handwash sink in back, slow drip

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. Garlic in oil, manager added time from initial opening

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

Basic - A minimum of one bathroom facility is not available for public use. -manager removed sin preventing access to restrooms by manager Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -near back door

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

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

Basic - Stored food not covered inside walk in cooler