HOUSE OF CHINA

High Priority - Food preparation sink has soil with grease buildup Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above sauce in walk in cooler, operator removed the chicken to bottom shelf

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fried sweet and sour chicken no date mark over 24 hours in walk in cooler Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Food container used as a scoop in corn starch, operator removed it Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen Repeat Violation

Basic - Food stored on floor. Cooking oil on floor

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Cutting boards Stained in kitchen. Rice warmer interior soiled and grease buildup.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All reach in cooler and reach in freezer handle soiled and grease buildup

Basic - Stored food not covered. Sauce containers not covered in walk in cooler, operator covered them with plastic wrap

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched down bell without washing hands and go back to food preparation.

High Priority - Food preparation sink has soil/old food residue.

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken above unwashed produce in walk in cooler .

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles in walk in cooler more than 24 hours no date marked

Basic - Buildup of food debris/soil residue on equipment door handles. Vertical reach in freezer door soiled

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drink on prep table in kitchen, operator restored the drink properly Corrected On-Site

Basic - Stored food not covered. Sauce in walk in cooler not covered. Operator covered it Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Using Togo bags in reachin freezer for food storage. Operator replaced bag with food grade bag. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off operator turned on hot water tempted 102 F Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on stock shelves.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned Corrected On-Site

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

High Priority - Nonfood-grade containers used for food storage - direct contact with food. To go bags used for food storage in freezers

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over produce and sauce buckets in walk-in cooler, chicken relocated 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. Unpackaged raw chicken over unpackaged raw beef in reach in freezer, order corrected Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line

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. Two food handler certificates expired

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over cook line

Basic - Employee eating in a food preparation or other restricted area. Staff observed eating on prep tables next to cook line, food removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing on dry storage shelves over food, removed Corrected On-Site

Basic - Equipment in poor repair. Broken freezer handles behind cook line

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in cornstarch, removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 77 F water on cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Cooler gaskets soiled.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on floor next to hand sink

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, staff corrected to 100ppm Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Using Togo bags for food storage in reachin freezers

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.

Intermediate - No soap provided at handwash sink. At hand washing sink in back Kitcken beside mop sink.

Basic - Bowl or other container with no handle used to dispense food. Using pint bowls for scoops in bulk items ex ex flour and corn starch.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustics ceiling tiles being used in cooking, storage and preparation of kitchen Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Employee using take out customer bags to store cook beef employee removed from bag to place in food grade container.

High Priority - Raw animal food stored over or with unwashed produce. Raw beef over unwashed produce walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat sauce reach in cooler main line

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine above 100 ppm employee remade to 100 ppm Corrected On-Site

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.

Intermediate - No running water at mop sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook chicken walk in cooler not dated

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. 1 employee

Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. 1 person whom does not work in the restaurant

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf over food preparation

Basic - Employee with no hair restraint while engaging in food preparation. 1 employee

Basic - Faucet/handle missing at plumbing fixture. At mop sink out back by walk in cooler.

Basic - Food stored on floor. Raw chicken on floor in kitchen employee removed from floor Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken on counter three compartment sink no running water

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. Manager is using a bleach that is not approved for food contact surfaces. Manager provided approved bleach during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked wontons in walk in cooler. Manager moved chicken below. Corrected On-Site Repeat Violation

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.

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.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles in kitchen. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table. Employee removed. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public in coolers and dry storage.

Basic - Equipment in poor repair. Three door freezer handle is missing.

Basic - Floor soiled/has accumulation of debris throughout kitchen.

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cut cabbage in walk in cooler. Manager. Moved mushrooms below. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in walk in cooler. Employee moved raw chicken under cooked chicken. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wontons 96F on steam table. Manager turned up temperature to reheat. Recheck 134F Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket >200ppm chlorine. Manager fixed to 200ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Ladder blocking hand sink at front counter. Manager removed. Corrected On-Site

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

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

Basic - Dead roaches on premises. 1 dead roach under triple sink. Manager removed and cleaned area. Corrected On-Site

Basic - Reuse of single-service or single-use articles. Egg trays reused to set pans and pots on top of in walk in cooler. Discussed with manager. Manager removed. Corrected On-Site