NEW CHINA KITCHEN

High Priority - Food placed in soiled container. Crispy noodles placed in box previously containing raw chicken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken in walk in cooler. Operator corrected shelves. Corrected On-Site

Basic - Interior of microwave has accumulation of grease/food debris.

High Priority - Nonfood-grade bags (to-go bags) used in direct contact with cut vegetables and nonfood-grade containers (cardboard) used for food storage - in direct contact with multiple food items in walk-in cooler. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw breaded shrimp stored over spring rolls in reach-in freezer across from fryer. Operator moved and stored correctly. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed multiple food items in reach-in freezer and reach-in cooler with ready-to-eat items in direct contact with a non-food grade plastic bag. Discussed with operator proper storage.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed multiple ready-to-eat food items stored in cardboard containers in cooler on cook line and walk-in cooler (krab rangoons, cut and washed vegetables, etc.). Discussed proper storage with operator. Employee started to correct. Corrective Action Taken Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready-to-eat krab rangoons in reach-in cooler across from fryers. Operator moved and stored correctly. Discussed in depth with operator on proper storage. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times to the right of the three compartment sink, blocked with equipment. Operator moved. Corrected On-Site

Intermediate - No soap provided at handwash sink to the right of the three compartment sink. Operator placed soap. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has fried chicken, rice, and egg rolls, and eggs on time as a public health control with a time stamp but no written procedure. Operator has written plan on phone, but it is not filled out. Discussed procedure in depth with operator. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. License from 2024 displayed. Repeat Violation

Basic - Interior of microwave has accumulation grease/food debris on cook line near reach-in freezer on cook line. Repeat Violation

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. Establishment is utilizing unapproved chlorine sanitizer. Operator purchased approved chlorine sanitizer from the store before the end of the inspection. Corrected On-Site Admin Complaint

High Priority - Food placed in soiled container. Fried chips placed in cardboard box that previously stored raw chicken and heavily soiled in grease. Egg rolls in walk in cooler stored in cardboard boxes that previously stored raw chicken and heavily soiled in grease. Discussed with operator who started moving food to clean pans. Corrective Action Taken

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Multiple items in walk in cooler stored in nonfood-grade plastic containers

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked pork in walk in cooler Raw chicken stored over sauce buckets in walk in cooler Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Bucket and steel wool stored in hand wash sink at front counter Bucket in hand wash sink in 3 compartment sink area Operator removed items Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with written procedure DBPR Form HR 5022-090

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler including cooked meats and noodles

Basic - Bowl or other container with no handle used to dispense food. Pot with no handle stored in bulk rice Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Displayed license is expired

Basic - Food stored on floor. Bags of cooked pork on the floor in walk in freezer Repeat Violation

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Reach-in cooler shelves have accumulation of soil residues. Vertical glass door cooler at front counter Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Reuse of single-service or single-use articles. Establishment is reusing cardboard boxes previously storing raw chicken to store fried foods.

Basic - Water leaking from faucet at hand wash sink at front counter.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef over washed produce in Walk-in-Cooler. Operator moved Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in hand sink near service window and sink near three compartment sink . Operator removed 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. Multiple items in Walk-in-Cooler not date marked (cooked chicken, rice, noodles)

Basic - Bowl or other container with no handle used to dispense food. Bowls used for flour

Basic - Food stored on floor. Buckets of produce on Walk-in-Cooler floor

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removes Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line interior soiled

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

Basic - Stored food not covered. Multiple items in Walk-in-Cooler uncovered (cooked chicken, cut produce)

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

High Priority - Food placed in soiled container/equipment. Wontons stored in old produce/chicken boxes Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen beef removed from original packaging stored with frozen vegetables. Operator moved. Corrected On-Site Repeat Violation

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. Operator states all items kept on time (eggs, egg rolls, rice, cooked chicken) were just made within last hour of my arrival. Operator time marked items.

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. Provided operator with DBPR HR Form 5030-104 Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -exterior of flour bins heavily soiled -cutting board on cooks line soiled/stained

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in dish area has plastic racks stacked on top of it. Operator removed Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Steel scrubber and bucket in hand sink near front counter.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Egg rolls, cooked chicken, wontons, rice kept at room temperature without written TPHC plan. Printed operator TPHC paperwork, operator filled out

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No prepared items in walk,in cooler dated Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic pint container without handle used to scoop rice and flour

Basic - Buildup of food debris/soil residue on cooks line cooler door handles.

Basic - Cardboard used to line nonfood-contact shelves. On cooks line soiled card board used to line shelves.

Basic - Floor soiled/has accumulation of debris throughout kitchen area under equipment. Walk in freezer floor heavily soiled Repeat Violation

Basic - Food stored on floor. -Soy sauce buckets and bags of flour on floor in dry storage area -sauce buckets and sprouts on floor in walk in cooler Repeat Violation

Basic - Interior of microwave on cooks line on top of white freezer has accumulation of black substance/grease/food debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -bottom dry storage shelf soiled -shelves under prep tables soiled -shelf under steam table soiled -floor fan in front area soiled

Basic - Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.

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

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

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple tiles soiled through kitchen Warning - From follow-up inspection 2023-06-07: Time Extended - From follow-up inspection 2023-06-12: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior screen door in rear of kitchen has 1" gap at bottom and along hinge side. Warning - From follow-up inspection 2023-06-07: Time Extended - From follow-up inspection 2023-06-12: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -floor and wall behind equipment on cooks line soiled -floor under three compartment sink -floor near hot water heater Warning - From follow-up inspection 2023-06-07: Time Extended - From follow-up inspection 2023-06-12: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Cases of chicken, deep fryer oil, soy sauce buckets. Warning - From follow-up inspection 2023-06-07: Time Extended - From follow-up inspection 2023-06-12: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on top of single door white cooler. Warning - From follow-up inspection 2023-06-07: Time Extended - From follow-up inspection 2023-06-12: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -two floor fans in kitchen soiled -shelves on table below rice warmer on cooks line -shelves above cooks line -shelves below steam table Warning - From follow-up inspection 2023-06-07: Time Extended - From follow-up inspection 2023-06-12: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-03-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make line cooler Warning - From follow-up inspection 2023-03-22: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-03-22: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Soiled acoustic ceiling tiles in kitchen area Warning - From follow-up inspection 2023-03-22: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Make line cooler in cook line area Warning - From follow-up inspection 2023-03-22: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler in cook line area Warning - From follow-up inspection 2023-03-22: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. In bowl for fried items next to fryers Fried chicken stored in cardboard boxes in walk in cooler. Operator removed paper towels from bowl and transferred chicken into food grade containers. Corrected On-Site

High Priority - Presence of insects, rodents, or other pests. Spider and large web under 3 compartment sink. Operator removed spider and knocked down, clean and sanitized area. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored over produce. Operator relocated to proper storage shelf Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Lighters stored on prep table

Intermediate - Handwash sink not accessible for employee use at all times. Wiping cloth bucket in hand wash sink at front counter. Operator removed bucket. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in bathroom

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Soiled acoustic ceiling tiles in kitchen

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen

Basic - Food stored on floor. Fryer oil at cook line Soy sauce buckets in walk in cooler. Operator moved items to shelf. Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Microwave at cook line heavily soiled

Basic - No hot running water at mop sink.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Make line cooler at cook line

Basic - Reuse of single-service or single-use articles. Plastic jug cut and used as scoop for rice

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.

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. No date marking on eggs.

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

Intermediate - Handwash sink not accessible for employee use at all times sink blocked . Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. #10 can Can in sink. To catch drips.

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

Basic - Interior of microwave has accumulation of grease and food debris.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, drill

Basic - Stored food not covered. General chicken 41°F, egg rolls 40°F, Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation