MEET CHONGQING HOT POT

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM Xian Guang Yang 3-3-2021 Service Safe Person in charge - Selena Wu Repeat Violation Warning

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle in server station by front counter. Employee labeled as general cleaner. Corrected On-Site Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on cutting board in back prep area of kitchen. Employee moved beverage to under prep table. Corrected On-Site Repeat Violation Warning

Basic - Food stored on floor. Buckets of sauces and containers of fryer oil on floor in back prep area of kitchen. Repeat Violation Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee closed beverage container in left Atosa reach in cooler on shelf with public food items. Employee moved beverage to bottom of cooler. Corrected On-Site Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Employee removed from walk in cooler and began to cut raw squash without first washing them. Stopped employee, reviewed proper food handling procedures and employee washed squash. Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen bag raw scallops thawing at room temperature in back prep sink. Employee turned on cold running water for proper thawing. Corrected On-Site Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees in kitchen changed gloves and begin food preparation after putting away boxes into freezer without washing hands first. Reviewed proper procedures and employee washed hands and put on new gloves. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling clean dishware from machine immediately after handling and rinsing dirty dishware to put in machine. Reviewed proper handwashing and employee washed hands. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee gloved hands on hips and returned to cutting food items without washing hands and changing gloves. Reviewed proper procedures with employee and employee washed hands and changed gloves. Food items discarded. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, cartons of raw shell eggs above containers of broth. Employees rearranged to properly separate. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on faucet at mop sink.

Intermediate - Handwash sink not accessible for employee use at all times. Server station handsink blocked with clean containers and utensils. Person in charge removed items. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink by triple sink being used for soaking utensils and pans. Employee drained and cleaned sink. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM - Xian Guang Yang 3-3-2021 ServSafe Person in charge - Selena Wu Repeat Violation Repeat Violation Admin Complaint

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink between ice machine and triple sink. Employee replaced paper towels. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. At hand sink in back of kitchen. Employee replaced soap. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Nonfood-grade basting brush used in food. Standard paint brush in container of oil in kitchen. Employee discarded brush. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle in server station.

Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk bag of cornstarch.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic containers under prep table in kitchen not inverted.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open top canned beverage on prep table in kitchen. Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top canned beverage on prep table in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple e,plots cell phones on prep tables in kitchen.

Basic - Food stored on floor. 1) Buckets of chili oil and fryer oil on floor by dry storage shelves. 2) Bus pan raw pork and cases of chicken on floor in walk in freezer. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup of ice under cooling unit in walk in freezer.

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting boards in kitchen.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened beverages in kitchen right Atosa reach in cooler. Repeat Violation

Basic - Stored food not covered. Open bag of cornstarch on storage shelves in back of kitchen away from any active food preparation.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer sink reading less than 50ppm chlorine. Employee added bleach to correct 100ppm chlorine. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after handling frozen raw pork and began to prep vegetables without first washing hands. Reviewed proper procedures with employee and employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Kenmore reach in freezer in kitchen, container of raw shaved chicken on shelf above open bag of cooked cuttlefish. Employee moved chicken to bottom of freezer to properly separate. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table in back kitchen, under no temperature control, commercial beef soup base (89F - Cold Holding). Item not prepared or portioned today. Per manager packages opened at 3:00pm. Employee placed soup base in ice bath to chill. Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager - Xian Guang Yang Person in Charge - Lian Wu Repeat Violation Admin Complaint

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by ice machine. Repeat Violation Admin Complaint

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. At hand sink by ice machine. Repeat Violation Admin Complaint

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee canned beverage on cutting board by back prep sink. Employee removed beverage.

Basic - Food stored on floor. 1) Container of fryer oil on floor in back prep area of kitchen. 2) Plastic buckets of sauce on floor in back storage area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee canned beverage in right Atosa reach in cooler in kitchen.

Basic - Working containers of food removed from original container not identified by common name. Bottles of oil on prep table in back of kitchen not labeled. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, cases of frozen shrimp on top shelf above packaged precooked fish balls removed from original cases. Employee rearranged freezer shelves to properly separate. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink by ice machine being used to soak dirty utensils. Employee removed utensils and drained sink. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified food manager Xian Guang Yang Person in Charge Jessie Qi

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by ice machine / triple sink. Employee replaced paper towels. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. 1) Soap not immediately beside hand sink in far back of kitchen. Employee replaced soap. 2) No soap at hand sink by ice machine/triple sink. Employee replaced soap. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand sink at far back of kitchen. Employee turned hot water back on. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil on prep table opposite cooking stoves not labeled.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, containers of raw non commercially wrapped chickens above cases of ready to eat fish balls. Employee began to rearrange all items to properly separate. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In right Atosa reach in cooler in prep area, containers of raw calamari, fish, and trip,above containers of cut ham. Employee rearranged all items for proper separation. 2) In walk in cooler, cases of raw shell eggs above containers of sauces. Employee inverted for proper separation. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table in kitchen under no time of temperature control, beef fat (68F - Cold Holding). Per person in charge pulled cold from cooler at 2:00pm. Employee moved to refrigerator to rechill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At start of inspection on prep table in kitchen prep area, sliced tomatoes (70F - Cooling) under no time or temperature control. Per employee cut at 2:00pm. Employee moved to refrigerator to begin cooling properly. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda dispenser nozzles at server station have mold like buildup.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink to left of reach in coolers blocked by table.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager - Xian Guang Yang Person in Charge - Botian Wang

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by triple sink.

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Admin Complaint

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water turned off at hand sink by cook line due to leaking drain pipe. Person in charge turned water back on.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. 1) Ice bin at server station has mold like buildup in upper back edges of bin. 2) Main ice machine baffle has mold like buildup. Repeat Violation Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in server station not secured. Repeat Violation

Basic - Food stored on floor. Bulk container of rice and multiple buckets of sauces on floor in prep area.

Basic - Water leaking from pipe and/or faucet/handle. Drain line under hand sink by cook line leaking.

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2024-01-30: Observed same Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2024-01-30: Observed same Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2024-01-30: Observed same Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured in wait station. Warning - From follow-up inspection 2024-01-30: Observed same Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. 1. Under soda rack in wait station. 2. Inside walk in cooler. Warning - From follow-up inspection 2024-01-30: Observed same Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. 1.Bags of rice in P1 room in dining area. 2. Buckets with crabs in walk in freezer. 3. Buckets with sauces inside walk in cooler. 4. Bucket with pepper/ seasoning on floor in kitchen . Warning - From follow-up inspection 2024-01-30: Observed same Time Extended

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Evidence of grease and dirty water runoff out of back door. Grease visible on ground area around back door landing.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer bags of raw meats and seafood above boxes of various fish balls and noodles.

High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler cases of eggs above cases of limes and lettuce.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Container of raw shell eggs on side of cold buffet at ambient temperature 74F. Per manager out of cooler less than one hour. Ice added to rechill eggs. Recommended using Time As Public Health Control. Form provided to be filled out. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet RIGHT END - cut melon (54F - Cold Holding); quail eggs (72F -Cold Holding); rice cakes (56F - Cold Holding); bean sprouts (54F -Cold Holding). Per manager items on buffet less than 45 minutes. Employee lowered temperature of cold unit and added ice to items. Second temperatures taken. All temperatures below 41F. Corrected On-Site

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Business open for less than 2 months. Owners unaware of need to keep tags and proper marking procedures. Reviewed with operator and manager proper procedures for marking and maintaining tag records.

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. Business has not been open 60 days. Some employees still need training.

Basic - Bowl or other container with no handle used to dispense food. Metal bowl in container of rice. Employee removed bowl. Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine has no dispenser mechanism attached for soap, rinse aids, and sanitizer.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Three compartment sink set up with wash sink and sanitizer sinks side by side. Employees drained sinks to remake properly. Corrective Action Taken

Basic - Floor area(s) covered with standing water. Around three compartment sink area.

Basic - Food stored on floor. Containers of rice in back prep kitchen area. Employee moved rice onto shelf. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In glassfront cooler in kitchen, 2 employee bottled beverages. Manager removed. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Ground level mop sink drain outside back door stopped up. Standing water in basin.