HUNAN RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler; raw chicken stored over cooked broccoli. Operator removed raw chicken to proper storage. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled near dish machine. Operator labeled the spray bottle. Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

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

Basic - Floor soiled/has accumulation of debris under cooking equipments and storage shelves in the kitchen.

Basic - Food stored on floor. Plastic water bottles case stored on floor in the dining room.

Basic - Garbage on the ground around dumpster.

Basic - Multiple ceiling tiles not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - No mop sink or curbed cleaning facility provided at establishment.

Basic - Open dumpster lid.

Basic - Working containers of food removed from original container not identified by common name. Sugar container not label at dry storage. Operator labeled sugar container. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. In the stand alone refrigerator next to hand wash sink in the kitchen, a container of raw chicken was placed above unwashed ginger and limes. Operator rearranged foods for proper storage. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. In the reach in cooler next to the storage area, a container of raw chicken was placed over raw shelled eggs and raw beef. Operator rearranged foods for proper storage. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook handle soiled dish machine and touch floor, cook washed hands with gloves on. Advised operator that cook should change gloves and then wash hands. Cook began washing hands without gloves. 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/. Four employees engaging in food preparation and no certified food manager present.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the reach in freezer across from door that leads into kitchen, observed cream cheese krab Rangoon with no date mark. Operator stated it is prepared in house and was prepared four days ago.

Intermediate - Spray bottle containing toxic substance not labeled in the dish machine area.

Basic - Food-contact surface not smooth and easily cleanable. Observed food storage containers above dish machine broken and heavily soiled on the rim of containers. Operator stated they are used to store food.

Basic - Stored food not covered. Container of Raw chicken not covered in the stand alone cooler next to the hand wash sink in the kitchen. Operator provided cover for container of raw chicken. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed newspaper used as a cover in contact with bean sprouts in the two-door reach in cooler in the back of the kitchen. The operator removed the newspaper. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed a non-food grade container used to stored sugar near the rear exit.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over cooked pork won tons in the glass door reach in cooler near the entrance to the kitchen. The operator properly stored the raw pork. 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. Observed rice and eggs held at time as public health control with no time marking. The operator stated the above foods had been held for approximately 1 hour. The operator placed a time mark on the potentially hazardous foods. Corrected On-Site

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

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed incorrect expiration date on employee food handler training certificates.

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.

Basic - Current Hotel and Restaurant license not displayed. Observed the license on display expired 12/1/2024.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee shoes stored next to containers of soy sauce in the back storage area. The operator properly stored the shoes. Corrected On-Site

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles for salt, sugar, and msg not stored above the foods. The operator properly stored the scoop handles. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoops stored in 81F standing water. The operator removed the scoops from the water. Corrected On-Site

Basic - Open dumpster lid. The operator closed the lid. Corrected On-Site

Basic - Rear exit not protected with self-closing doors.

Basic - Equipment in poor repair. Chest freezer lid is in disrepair

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in chest freezer has accumulated frost

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed several shelves with unsealed wood

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated grease and debris. Cooking area has accumulated grease and debris.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Several kitchen walls have accumulated debris.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Portioned chicken breast in white reach in cooler over shrimp. Educated Operator about food storage.

Intermediate - Spray bottle containing toxic substance not labeled. Observed At dishwasher area.

Basic - Employee preparing food in customer section of dining area. Observed two employees snapping peas in the dining room

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated grease and debris

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen walls are soiled with debris

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 forms, employees will fill out Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. One number 10 can of sliced mushrooms was on the dry storage shelf and had deep dents on the surface and the rim.

High Priority - Nonfood-grade container used in direct contact with food. Rubber Maid trash can used for storing corn starch.

High Priority - Raw animal food stored over or with unwashed produce. Raw beef and whole shelled eggs stored above produce in reach in cooler. Operator moved food to proper storage . Corrected On-Site

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. Not all employees have signed reporting agreement. Provided operator with additional copies of DBPR Form HR 5030-103

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wonton soup prepared 24 hours prior not date marked.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles damaged and water stains in dry storage area.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gape under rear screen door at kitchen.

Basic - Food stored on floor. Containers of soy sauce stored on floor in dry storage area

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill used a mixer for food. Discontinue use of maintenance equipment for food preparation

Flammables stored near a source of ignition. For reporting purposes only. Newspaper stored on shelf above range burners.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher has 0 ppm chlorine, after discussion, operator set up sanitizer solution at triple sink 5-20-2022 Corrective Action Taken Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Chicken feet and raw shrimp stored over unwashed produce, per operator discussion operator moved items to lower shelf

High Priority - Toxic substance/chemical improperly stored. Sternos stored above canned foods near back door

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

Basic - Accumulation of debris on exterior of warewashing machine. On sides and top

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwashing machine chlorine at 0ppm. Operator set up three compartment sink. Corrective Action Taken

High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Observed cooking utensils in container washed daily per operator. Educated operator on washing utensils every four hours. Operator moved utensils to dishwashing area. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw frozen chicken over frozen beef. Operator removed and rearranged chicken under beef. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling not smooth easily cleanable.

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed no cove molding by back exit door.

Basic - Floor soiled/has accumulation of debris. Observed floor soiled with an accumulation of food debris in dry storage area under racks by wall.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths in kitchen counter not stored in sanitizer solution. Operator removed wet cloth. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over bean sprouts in reach in cooler on cook line. Educated operator on the importance of proper food arrangement. Operator moved items into proper order. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed bottle of bleach stored with bottles of food coloring. Educated operator on the importance of proper chemical storage. Operator moved bleach. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light above dry food storage shelf to the left of wok station missing light shield.