NEW CHINA

High Priority - Nonfood-grade bags used in direct contact with food. Wontons in grocery bags in chest freezer.

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

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 reach in cooler not date marked. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowls with no handle in container of sugar, employee removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Employee eating on prep table in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board, employee removed at time of inspection. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Floor tile in disrepair near back door.

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

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 container of sugar.

Basic - Stored food not covered. Multiple food items in walk in cooler stored uncovered. Repeat Violation

High Priority - Container of medicine improperly stored. A bottle of mouth rinse stored on dry food storage shelf over canned food and flour bins.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink used as prep sink next to walk-in cooler in kitchen.

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

Intermediate - Spray bottle containing toxic substance not labeled. 1 spray bottle with purple substance stored over handwash sink by walk-in cooler.

Basic - Bowl or other container with no handle used to dispense food. Plastic containers with no handles used in flour bins. Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened canned soda stored on prep table in kitchen.

Basic - Food not stored at least 6 inches off of the floor. A case of fry oil stored on floor at cook line. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour bins.

Basic - Reach-in cooler shelves with rust that has pitted the surface. At cook line. Repeat Violation

Basic - Stored food not covered. Cooked shrimp, cooked chicken and various food in walk-in cooler.

Basic - Working containers of food removed from original container not identified by common name. Flour bins.

High Priority - Nonfood-grade bags used in direct contact with food. Meat in grocery bags.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 47 F-retemp 43 F, beef 47 F- retemp 43 F, Cut leafy greens 59 F- retemp 50 F. Manager placed in reach in freezer. Corrective Action Taken Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In bathroom.

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 and reach in cooler not date marked. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle near prep sink.

Basic - Bowl or other container with no handle used to dispense food. Bowls with no handle in chicken, employee removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Clean, single-use gloves not handled in a sanitary manner. Glove left in chicken, employee removed at removed at time of inspection. Corrected On-Site

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

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

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

Basic - Food stored on floor. Oil on floor on cook line, sauce on floor in walk in cooler. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelves rusted in cook line.

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, employee removed at time of inspection. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk in cooler. Operator removed chicken at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 46 F in reach in cooler, operator placed chicken lower in cooler. 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. Chicken 83 F on counter, operator placed in reach in freezer. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler. 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 ribs in reach in cooler not date marked. Repeat Violation

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 board on prep cooler. Repeat Violation

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

Basic - Food stored on floor. Oil on floor on cook line. Sauce on floor in walk in cooler. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on side near wok.

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 rice, operator removed at time of inspection. Corrected On-Site Repeat Violation

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 on dry storage shelf, operator removed at time of inspection. Corrected On-Site

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

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

Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled, operator labeled at time of inspection. Corrected On-Site

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 touching noodles with bare hands.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 46 F on counter, employee placed in walk in cooler at time of inspection. Corrective Action Taken

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

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 walk in cooler not date marked.

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. One food handler certification is expired.

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in container of flour.

Basic - Clean, single-use gloves not handled in a sanitary manner. Used glove in reach in cooler, operator removed at time of inspection. Corrected On-Site

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

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

Basic - Food stored on floor. Noodles on floor in walk in cooler.oil on floor 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 container of flour.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in water temped 110 F, operator emptied water at time of inspection. Corrected On-Site