MING DYNASTY RESTAURANT

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. By the storage area, observed cooked breaded chicken (107F - Cooling) @3:30pm Operator stated cooked chicken was finished cooking at 1:00pm. Advised operator to place cooked breaded chicken in cold holding unit. Operator placed cooked breaded chicken in the freezer. Provided operator with cooling handout. Corrective Action Taken

High Priority - Observed Employee eating then engaged in food preparation, handled clean equipment and utensils. Discussed with operator employee must wash hands after eating if employee is going to engage in food preparation. Employee washed hands and used new clean equipment. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler, across from the cook line observed cooked pork (48F - Cold Holding). Operator stated cooked pork was cooked the day prior and has been in the reach in cooler over night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler, across from the cook line observed cooked pork (48F - Cold Holding). Operator stated cooked pork was cooked the day prior and has been in the reach in cooler over night.

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. On the cook line, observed raw shelled eggs (67F - Cold Holding). Operator stated eggs were taken out two hours prior to the beginning of inspection. Operator time marked eggs. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, observed cooked chicken and cooked pork. Operator stated cooked chicken and cooked pork was made three days prior to inspection. Discussed with operator date marking for ready to eat foods.

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. In the cook line observed bean sprouts, cooked rice, cut cabbage, and raw shelled eggs with no time mark. Operator stated foods have been put since 12pm, three and a half hours prior to inspection. Discussed with operator the importance of time marking time-temperature control for safety foods.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near the back door and walk in freezer. Operator provided paper towels. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle next to the walk in freezer without a label. Repeat Violation

Basic - Food stored on floor. Observed multiple containers of raw beef on the floor of the walk in cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. The sink near walk in freezer and back door.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front counter or kitchen Hand washing sinks. Operator replenished towels 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. Observed in house made breaded shrimp in freezer with no date marking

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled chemical spray bottle at Three compartment sink

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Observed scoop in sugar container with the handle touching the sugar. Operator moved handle above product Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cooks line, observed tongs in 76F standing water. Operator removed water and tongs. Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Several acoustic tiles near back door Warning - From follow-up inspection 2024-08-22: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has gaps and is in disrepair Warning - From follow-up inspection 2024-08-22: Time Extended

Basic - - From initial inspection : Basic - Grease recycling container overflowing onto ground. Warning - From follow-up inspection 2024-08-22: Time Extended

Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Observed can opener table with un sealed wood. Warning - From follow-up inspection 2024-08-22: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has accumulated debris. Operator moved to dishwasher area Corrective Action Taken

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

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

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 handout for compliance Corrective Action Taken

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. Provided Operator with Employee Illness Agreement Hand out. Employee began filing it out. Corrective Action Taken

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler and adjacent steam table have accumulated grease and debris

Basic - Wet wiping cloth not stored in sanitizing solution between uses. In kitchen prep area

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

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. Employee washing green cut peppers without gloves or utensils.After discussion employee washed hands and put on gloves Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Three compartment sink being used without proper levels of water, soap and no sanitizer. Showed operator how to set up triple sink

High Priority - Nonfood-grade bags used in direct contact with food. Won tons stored in garbage bags in prep area of kitchen. Discussed options with operator

High Priority - Raw animal food stored over or with unwashed produce. Raw beef and eggs stored above unwashed cabbage in walk-in cooler. After discussion operator moved raw beef to lower location Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs and garlic in oil held at 75 f degrees.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. At triple sink, employee washed hands. After discussion employee, washed hands at designated hand sink Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. At three compartment sink

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees no proof of training

Basic - Cloth used as a food-contact surface. Cloth under colander of vegetables in kitchen near triple sink.

Basic - Reuse of single-service or single-use articles. Egg cartons being used to absorb grease. After discussion operator discarded egg cartons Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and Cooked pork portions not dated Warning - From follow-up inspection 2022-11-08: Portioned bags of cooked pork and chicken in walk-in not date marked observed this visit Discussed with operator importance of time tracking potentially hazardous foods Time Extended

Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. Warning - From follow-up inspection 2022-11-08: Time Extended

High Priority - Raw animal food stored over or with unwashed produce. In the walk-in cooler raw chicken is stored over unwashed cabbage.

Intermediate - Records/documents for required employee training do not contain all of the required information. Some of the employee certificates are missing birth dates.

Intermediate - Spray bottle containing toxic substance not labeled.there is an unlabeled chemical spray bottle at the triple sink.

Basic - Bowl or other container with no handle used to dispense food. In a container of diced onion in the walk-in cooler there is a to go cup. Operator discarded the to go cup. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed one 68oz can of sliced mushrooms with approximately 4inch dent on side not segregated from non dented cans. Educated operator on the importance of segregating damaged foods. Operator moved to separate shelf for return.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and immediately handle container of cooking oil without washing hands while preparing marinated chicken. Educated operator on the importance of proper hand washing. Operator instructed employee to remove gloves and wash hands between steps to prevent cross contamination.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in walk in cooler. Educated operator on the importance of proper food arrangement. Operator moved items into proper order. This is a repeat violation from 3/15/2021 and 12/15/2020. Corrected On-Site Repeat Violation

Basic - Damaged/spoiled/recalled food not properly segregated. Observed one 68oz can of sliced mushrooms with approximately 4inch dent on side not segregated from non dented cans. Educated operator on the importance of segregating damaged foods. Operator moved to separate shelf for return. Corrected On-Site