CHINA CAFE

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook place gloves on without washing hands first. Addressed immediately and person washed hands then placed gloves on. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel Ling a container of scallions.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Non food grade Paper towel lining scallions.

Intermediate - Handwash sink not accessible for employee use at all times. Metal bowl in hand washing sink in front of 3 compartment sink.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired 2.24. Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in chicken and in flour starch, and flour. Person in charge removed all scoops. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in back a grooved.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water. Person in charge turned water on. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Rice not labeled. Person in charge labeled. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler; beef 47F, chicken 45F, shrimp 52F, chicken 58F, beef 55F; ( - Cold Holding) in overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler; beef 47F, chicken 45F, shrimp 52F, chicken 58F, beef 55F; ( - Cold Holding). In overnight. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled.

Intermediate - Handwash sink used for purposes other than handwashing Spoon in hand washing sink. Person in charge removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Can used as scoop in rice and cups in sugar and corn starch. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle water and coke on prep counter. Person in charge moved drinks. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Ear buds on dry storage shelf. Person in charge moved ear buds. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Floor is soiled behind cookline.

Basic - Food storage container/container lid cracked or broken. Cut jug used as a scoop. Person in charge threw away. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in dry storage area has ice buildup. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Wet rags under cutting boards. Person in charge removed. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Several soiled wiping clothes laying on wok table. Person in charge removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Pork and peas thawing at room temperature. Still frozen, person in charge placed in walk in cooler. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler; raw chicken over raw beef. Person in charge moved chicken to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler; Shrimp, chicken, beef 48F, cooked pork, cooked chicken, cooked pork, 48F; ( - Cold Holding). Per person in charge all went in cooler at different times from 11-1:30. Could not determine amount of time. Now 2:30pm. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Person in charge placed can opener in dish. Corrective Action Taken Repeat Violation

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. Establishment is missing some training for newer employees.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Sides of ice machine have mold on them.

Basic - Bowl or other container with no handle used to dispense food. To go containers used as scoops in flour and sugar. Person in charge removed. Corrected On-Site

Basic - Employee preparing food in customer section of dining area. Observed employee prepping wonton at front counter. Addressed immediately and person took the the kitchen. Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food in make; Eggs 51F, chicken, beef, shrimp 52F,pork, chicken, shrimp 47F; ( - Cold Holding) per person in charge cooler was frozen over this morning. Items at temperature since opening. Time 1pm. Admin Complaint - From follow-up inspection 2022-09-06: Shrimp, pork, chicken 51F, shell eggs 49F raw chicken, raw pork, raw beef raw shrimp 52F Admin Complaint

High Priority - Employee touched cell phone/bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed person have cell phone in hands then begin work without 1st washing hands. Addressed immediately and person washed hands. Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Bug spray at back hand washing sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in freezer; raw chicken over cooked pork. Person in charge moved cooked pork to store properly. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food in make; Eggs 51F, chicken, beef, shrimp 52F,pork, chicken, shrimp 47F; ( - Cold Holding) per person in charge cooler was frozen over this morning. Items at temperature since opening. Time 1pm. Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop chicken, bell peppers.. Also cups used to scoop sugar, corn starch. Person in charge removed all items. Corrected On-Site Repeat Violation

Basic - Employee preparing food in customer section of dining area. Observed employee preparing wonton at front counter with of a screen or splash guard. Explained he can not prep food out where customer are and he moved everything. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed a pair of tongs on gas line. Person in charge removed tongs. Corrected On-Site Repeat Violation

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. Raw chicken over raw pork in freezer. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs 82F, corn starch mixture 82F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line; Batter 82F, shell eggs 82F. On cook line; chicken 52F; ( - Cold Holding) shrimp 64F; ( - Cold Holding) in make table; Chicken, shrimp 51F; ( - Cold Holding) Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line; Rice 132F; ( - Hot Holding). Rice added to time/temperature control for safety. Corrected On-Site

Intermediate - Time/temperature control for safety food held using a 6-hour time control plan is not monitored to ensure the temperature is not greater than 70 degrees Fahrenheit. Establishment did not know that food can not go above 70F. Shell eggs 82F.

Basic - Bowl or other container with no handle used to dispense food. Bowls used to scoop flour and corn starch. Person in charge removed all cups. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from cart.