CHINA FUN

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over noodles and sauces in walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked broccoli 81 F sitting on counter. Employee states it was there for 10 minutes, employee began to reheat. Corrective Action Taken Repeat Violation Admin Complaint

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

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink next to fryers temped 80 F, ran approximately 2 minutes. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice and pork. Repeat Violation

Basic - Food stored on floor. Multiple food items on floor in kitchen and walk in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table. Repeat Violation

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched phone then grabbed containers of chicken.

High Priority - Nonfood-grade bags used in direct contact with food. Pork in grocery bag located in walk in freezer.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 68 F left on counter, cooked ribs 48 F in reach in cooler. Employee placed in another cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Broccoli 84 F left on counter.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork and chicken in coolers not date marked. Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink. Ext to fryers temped 78 F, ran water for approximately 2 minutes.

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in pork. Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink water bottle on prep table.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting over 3 compartment sink. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Seasoning container lid cracked in dry storage.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table. Employee removed at time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of seasoning not labeled in dry storage.

Intermediate - Handwash sink used for purposes other than handwashing. Observed stainless steel scrubber in hand wash sink by entrance to kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bulk vegetables and proteins in walk in cooler at time of inspection.

Basic - Bowl or other container with no handle used to dispense food. Observed clear plastic bowl in bulk flour at time of inspection.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on metal food containers stored on back shelves at time of inspection.

Basic - Food stored on floor. Observed soy sauce buckets stored on floor in back room by back door at time of inspection.

Basic - In-use tongs stored on equipment between uses. Observed tongs stored on gas pipe to wok station near floor at time of inspection.

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. Establishment has no approved Alternative Operating Procedure. Observed employee touch cooked chicken with bare hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over noodles in walk in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 55 F, cut lettuce 78 F on counter, operator placed in reach in cooler at time of inspection. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Broccoli 90 F, Chicken 84 F on counter, advised operator to reheat. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and pork in reach in cooler and walk in cooler not date marked. Repeat Violation

Intermediate - Records/documents for required employee training appear to be falsified. Completion date changed on food handler certification.

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in pork and rice. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on soda. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 compartment sink. Repeat Violation

Basic - Food stored on floor. Oil on floor, operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table on 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 sugar and flour.

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name. Containers of flour and sugar not labeled. Operator labeled at time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked chicken in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 64 F on counter, operator placed in reach in cooler at time of inspections. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Broccoli 128 F, chicken wings 88F on counter.

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

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

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on reach in cooler, operator removed at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink.

Basic - Food stored on floor. Soda on floor near register. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No sign at handwash sink in dish area. Repeat Violation

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

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

Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pork, wontons and multiple items in walk in freezer nor labeled. Repeat Violation Warning - From follow-up inspection 2023-09-27: Time Extended

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. Pork, shrimp and multiple items in walk in freezer . Repeat Violation Warning - From follow-up inspection 2023-09-27: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside at back door. Repeat Violation Warning - From follow-up inspection 2023-09-27: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in coolers. Warning - From follow-up inspection 2023-09-27: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation Warning - From follow-up inspection 2023-09-27: Time Extended

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer bucket with chlorine tested at 0 ppm. Operator remade at time of inspection. Tested at 50 ppm. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags used to hold chicken and other items in walk in freezer. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked pork and chicken in reach in cooler. Operator relocated at time of inspection to avoid cross contamination. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Stay bottle contains oven cleaner held on dry storage shelf next to MSG. Operator relocated at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in front of kitchen has sponge and towel being held in it.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork,raw chicken and multiple items in walk in cooler not labeled. Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Repeat Violation

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

Basic - Cardboard used to line nonfood-contact shelves soiled with grease. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored over reach in cooler near wok station.

Basic - Exterior door has a gap at the threshold that opens to the outside of back door. Repeat Violation

Basic - Food stored on floor. Raw pork on floor of reach in freezer. Operator relocated at time of inspection. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs held on cook line. Operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In dish area and throughout kitchen. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk rice,flour and sugar not labeled.

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags used as storage for spring rolls in freezer. Warning - From follow-up inspection 2022-07-14: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw meat in freezer over cooked cooked frozen chicken and shrimp. Warning - From follow-up inspection 2022-07-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained at prep area. Warning - From follow-up inspection 2022-07-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Raw diced chicken, sliced beef and homemade egg rolls in freezer. No date marking on cooked chicken and cooked beef in walk-in cooler. Warning - From follow-up inspection 2022-07-14: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining prep area shelf soiled with grease. Warning - From follow-up inspection 2022-07-14: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of pans in dish area. Repeat Violation Warning - From follow-up inspection 2022-07-14: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has gap at the bottom. Repeat Violation Warning - From follow-up inspection 2022-07-14: Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Rice storage lid and sugar containers cracked. Warning - From follow-up inspection 2022-07-14: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Bucket of Duck sauce stored on floor in dry storage area. Repeat Violation Warning - From follow-up inspection 2022-07-14: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. On cook line. Warning - From follow-up inspection 2022-07-14: Time Extended

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Sugar,salt and flour bin Warning - From follow-up inspection 2022-07-14: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. Shared dumpster with plaza. Warning - From follow-up inspection 2022-07-14: Time Extended

Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Only hand wash sink in Kitchen drains slow. Repeat Violation Warning - From follow-up inspection 2022-07-14: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Raw chicken held in freezer with no cover. Warning - From follow-up inspection 2022-07-14: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back wall soiled with dust and debris. Ceiling tiles stained throughout kitchen. Cove molding at floor/wall juncture broken/missing. By prep sink and bbq stove. Warning - From follow-up inspection 2022-07-14: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation Warning - From follow-up inspection 2022-07-14: Time Extended

Basic - Bowl or other container with no handle used to dispense food. Observed plastic and metal bowls used as scoops stored in flour and rice.operator relocated items from food contact at time of inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee engaging in food preparation without hair restraint.

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans wet nesting. Stored on rack above three compartment sink.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom of rear exterior door.

Basic - Food not stored at least 6 inches off of the floor. Unwashed produce stored on the floor inside walk in cooler. Box of chicken stored on the floor inside walk in freezer. Operator relocated items at time of inspection. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between equipment on cook line reach in cooler. Operator relocated item at time of inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees.No hand washing signage at cook line handwash sink.

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

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink on cook line drains slowly.

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator relocated item at time of inspection. Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed one can of Raid used to kill flying insects under three compartment sink.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in cooler on cooks line. Raw chicken over raw beef in walk-in cooler

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

Intermediate - No soap provided at handwash sink. Observe no soap by handwash sink next to fryer. Operator provided soap at time of inspection. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Observed walk-in cooler shelf with rust and debris.

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 - Bowl or other container with no handle used to dispense food. Observed bowl with no handles used to dispense food.

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed torn gaskets in reach in cooler on cooks line.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between table and reach in cooler on cooks line.

Basic - Observed operator fill three compartment sink detergent and sanitizer mixed together. Discussed proper sanitization procedure and operator remade during inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed large container of rice and flour not labeled. Operator labeled at time of callback. Corrected On-Site