CHINESE KITCHEN

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings stored above ready to eat sauces and peeled and washed onions in walk in cooler. Operator reorganized Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth sanitizer tested at 200+ppm chlorine. Sanitizer bucket stored on prep table holding rice holders and above single service items. Instructed operator on proper dilution and retested at 100ppm chlorine. Operator properly stored Corrected On-Site

Basic - Cloth used as a food-contact surface. Cloth used to cover cooked noodles in cook line flip top. Operator removed Corrected On-Site

Basic - Equipment in poor repair. Chest freezer in establishment not functioning. No foods stored in unit. Operator states freezer to be removed Corrective Action Taken

Basic - Floor tiles missing and/or in disrepair. Observed in dining room area, front counter area

Basic - Food-contact surface not smooth and easily cleanable. Cut off container used as rice scoop. Operator discarded Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. In the bin of corn starch, a pint container was being stored inside and used to dispense the food. The container was removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Between and behind the cook line equipment.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cut broccoli in the walk in cooler. The chicken was moved. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in the walk in cooler. The chicken was moved down. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In the rice cooker, a pint sized container was stored inside and being used to dispense the product. The container was removed Corrected On-Site

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

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.

Intermediate - Spray bottle containing toxic substance not labeled. Under the cook line, a spray bottle of oven cleaner was not labeled. The operator labeled the bottle 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 wallet and phone stored over the flip top cooler. The items were removed. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. On the cook line, two knives were stored between the flip top cooler and adjacent table. The knives were removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over raw broccoli in the walk in cooler. The operator corrected Corrected On-Site

Basic - Raw chicken was thawing in standing water. The operator moved to the sink and placed under running water. Corrected On-Site

Basic - - From initial inspection : Basic - #1. Nonfood-contact surface ( hood filters)soiled with grease, food debris, dirt, slime or dust. #2. Fan guard inside walk in cooler soiled with dust. Warning - From follow-up inspection 2023-08-03: #1. Fan guard cleaned inside walk in cooler.*complied * #2. Observed Hood filters soiled Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of grease under cooking equipments in cook line. Repeat Violation Warning - From follow-up inspection 2023-08-03: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork 58F cold holding on prep table under no temperature control for food safety in cook line. Cooked pork held under 4 hours ago. Operator moved to reach in cooler to quick chill. Suggested using TPHC. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, Cutting board in kitchen, operator moved to be washed ,rinsed and sanitized during inspection. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled at front counter. Operator labelled bleach Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal (dumplings), stored inside rice cooked with brown rice. Operator removed Employee foods above restaurant foods inside walk in cooler. Operator moved and stored correctly. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under rice cooker in kitchen. Under shelves in dry storage room. Operator cleaned during inspection.* corrected on site*

Basic - Food not stored at least 6 inches off of the floor. Containers of soy sauce on floor in kitchen. Repeat Violation

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

Basic - Hood filters missing from automatic fire suppression/exhaust system. Filters inside container to be cleaned outside of establishment.

Basic - Stored food not covered. Cut vegetables, cooked chicken and cooked shrimp not covered inside walk in cooler. Operator covered Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing inside container of water next to 3 compartment sink in kitchen. Operator placed under cold running water. Corrected On-Site Repeat Violation

Basic - Walk in cooler floor have accumulation of soil residues and food debris.

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef inside walk in cooler. Operator moved raw chicken to bottom shelf and stored correctly. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled bleach Corrected On-Site

Basic - Bowl or other container with no handle used to dispense cooked fried rice inside rice warmer in cook line. Operator removed. Corrected On-Site

Basic - Containers of oil not stored at least 6 inches off of the floor in dry storage room.

Basic - Employee personal food not properly identified and segregated from food to be served to the public inside walk in cooler. Operator removed Corrected On-Site

Basic - Food storage container/container lid cracked or broken Yellow rice bucket and lid cracked/ chipped in dry storage area.

Basic - Grease on the ground and/or pad around grease receptacle rear of building behind exit door.

Basic - Stored food not covered. Cut vegetables not covered inside walk in cooler. Operator covered Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water next to 3 compartment sink. Operator placed under cold running water. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 1 can hoisin sauce dented with creases. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Sheet pan of raw chicken above sheet pans with egg rolls and wontons in Ikon freezer in hallway. Manager moved chicken to bottom shelf. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Container of cut raw chicken above container of cut broccoli in walk in cooler. Manager moved chicken to bottom shelf. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at 200ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. In restroom cove molding separated from wall.

Basic - Employee with no hair restraint while engaging in food preparation. One employee on cookline. Employee put on hat. Corrected On-Site

Basic - Equipment in poor repair. Lid on chest freezer by kitchen not seated properly when closed. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Food debris on floor in walk in cooler.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On speed rack in kitchen first temperature taken 12:05pm cooked noodles (103-111°F - Cooling) Per manager items cooked and cooling approximately 1 hour. Second temperature taken @ 12:45pm cooked noodles (96-104F - Cooling). Manager moved noodles to walk in cooler to rapidly chill to 70F. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. One can soy sauce on dry storage rack with creased rim.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Cans of insect spray under front counter. Manager removed pesticides from restaurant. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) chest freezer in kitchen containers and bags of raw meats on top of cases of shrimp, bags of vegetables, and bags of prepared items 2) Kool-It freezer in hall pans of raw chicken above pans of other meats Reviewed proper separation policies with manager and separation handout sheet provided. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cart by cookline garlic in oil (81°F - Cold Holding) Per manager prepared 1 hr. Manager moved to cooler to chill and cold hold. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Two bottles unknown substance at front counter not labeled. Manager marked bottles. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic container in bag of corn starch by dry storage shelves. Manager removed container. Corrected On-Site

Basic - Equipment in poor repair. Gasket coming off of chest freezer lid in kitchen. Repeat Violation

Basic - Equipment or utensils not designed or constructed in a durable manner. Chest freezer in hallway no lid. Plexiglass being used to cover unit. Repeat Violation

Basic - Food stored on floor. Buckets of rice in hallway. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Pan of shrimp and block of shrimp in bucket by 3 compartment sink thawing in standing water. Manager placed under running cold water. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at 10ppm chlorine. Manager remade to proper 100ppm chlorine. Corrected On-Site