ASIAN CHAO STORE #F45

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Operator remade to 100ppm

Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris and wet paper towel inside kitchen handwash sink. Operator removed 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/ Upon arrival employee left establishment to call owner. As per owner both managers on vacation

Basic - Cutting board has cut marks and is no longer cleanable. Observed tan grooved cutting board

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet rag under cutting boards

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef and proceeded to store cooked food in clean container without removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers under prep table in kitchen. Employee removed and dried containers during inspection. Corrected On-Site

Basic - Interior of oven has accumulation of black substance and grease

Basic - Nonfood-contact surface soiled with grease, dirt, slime. Shelf under prep table next to cook line soiled. Employee cleaned during inspection. Corrected On-Site

Basic - Floor area(s) covered with standing water. Next to triple sink water near drain. Operator cleared floor area of water. 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. In kitchen next to cookline handle touching rice. Operator moved.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at triple sink - 200+ ppm, operator dumped and created a new sanitizing solution. 100ppm Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee cutting unwashed broccoli, proceeded to handle Ready to Eat Egg rolls. Employee discarded items at will.

High Priority - Raw animal food stored over or with unwashed produce. Observed box of raw chicken stored directly on top of cabbage heads. Operator stored correctly. Corrected On-Site

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 and the time removed from temperature control cannot be determined. Observed at display counter - pork ribs, sweet plantains, fried rice and noodles without time marks. As per operator items held for approximately 2 hours. Operator provided proper time marks. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on counter top in kitchen - cooked rice (64F - Hot Holding); cooked noodles (66F - Hot Holding); fried nuggets (76F - Hot Holding) as per employee items held for future orders. As per employee items held out of temperature for approximately 30 minutes, employee placed items in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking from open container in preparing counter in kitchen. Employee discarded drink at will. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food preparation while wearing a wrist watch.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed in sink next to triple sink - shrimp thawing in standing water (74F). As per operator items held out of temperature for approximately an hour.

Basic - Old labels stuck to food containers after cleaning. Observed at shelf under prepping table in kitchen - plastic containers with old labels. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed in sink next to triple sink - shrimp thawing in standing water (74F). As per operator items held out of temperature for approximately an hour.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk-in cooler raw chicken stored above raw shrimp. PUC removed and stored appropriately. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (55F - Cold Holding) at prep sink. Per operator item has been out of temperature for approximately 30mins. Item placed in walk-in cooler to rapid cool.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on cook line orange chicken (86-176F - Hot Holding). Per operator item has been out of temperature for approximately 15mins. Item placed to be reheated. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with an accumulation old food debris.

Basic - Old labels stuck to food containers after cleaning. Observed on clear container above three compartment sink. PIC removed label.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawed in standing water in prep sink.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Chlorine 0ppm, corrected to 50ppm. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. - Kitchen Observed 1 live roach crawling on wall next to storage shelf.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cabbage (71F - Cold Holding); lo mien (64F - Cold Holding). Per operator, items were not prepared or portioned today. items were taken from walk-in cooler approximately 1.5 hours prior to inspection. Items were placed into walk-in cooler to allow rapid cooling. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Front Counter Observed vegetable spring roll (121F - Hot Holding, reheated to 176F), ribs (133F - Hot Holding). Per operator, item has been out of temperature for approximately 30mins. Corrected On-Site

Basic - Dead roaches on premises. - kitchen Observed 3 dead roach on floor under storage shelf. PIC cleaned and sanitized area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags stored next to single service items. PIC removed and stored appropriately. Corrected On-Site

Basic - Food stored on floor. - kitchen Observed buckets of sauces stored on floor. Employee removed. Corrected On-Site

Basic - Stored food not covered. Deep freezer, observed cheese rangoon stored unprotected. Employee covered. Corrected On-Site

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

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on can opener blade. Warning - From follow-up inspection 2023-10-10: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -Observed food containers stocked piled before properly air dried. Corrective Action Taken Warning - From follow-up inspection 2023-10-10: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water at dishwashing areas. Warning - From follow-up inspection 2023-10-10: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residue buildup inside microwave. Warning - From follow-up inspection 2023-10-10: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer next to the ice machine raw chicken, out of the commercial packaging is stored on top of raw beef.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler Poultry (48F - Cold Holding). Per operator the chicken has been in and out of the cooler over the past two hours. Operator iced the chicken. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk-in cooler employee personal food and drinks are not identified and segregated from food to be served to the public.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. There are employees wearing a watch and wearing a bracelet handling food at the front counter.

Basic - In-use tongs stored on equipment door handle between uses. There are tongs hanging from the grill handle. Operator moved the tongs to proper storage. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. There is rusted and pitted metal shelving in the walk-in cooler.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Triple Sink (Chlorine 10ppm) Operator added a capful of bleach testing at 50ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (49°F - Cold Holding) In flip top cooler in kitchen, plastic container that tofu is packaged in placed in metal pan. Informed operator to place tofu directly in metal pan. Operator removed plastic container. Corrective Action Taken

High Priority - Employee drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from water bottle and touch mask then start cooking using woks without properly washing their hands and changing gloves. Operator had employee wash hands and change gloves before continuing service. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed mop sink with hose added missing vacuum breaker.

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink blocked by mop bucket in rear kitchen area. Repeat Violation

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. Observed employee training expired for M. Josefina 12/10/2021.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to scoop raw chicken in walk-in cooler. Operator removed bowl. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards with grooves in kitchen area. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee coffee on prep table at cook line next to oven. Operator had employee remove drink and store appropriately. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers stacked wet nested on warewashing station shelf. Repeat Violation

Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink. Observed Triple Sink at Chlorine 0ppm. Operator remade to 100 ppm Chlorine. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed front counter - Mongolian beef (105°F - Hot Holding); breaded fish (110°F - Hot Holding); fries (98°F - Hot Holding), per operator items made 30 minutes prior. Operator had employee add water to steam table and reheat items to 180°F, 168°F and 190°F respectively. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink at warewashing area blocked by mop bucket. Operator removed and restored access.

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards with heavy grooves in kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting at warewashing station with dishes stacked with water between them.