CHINA STAR

High Priority - Cooked chicken stored on egg crates in kitchen. Cooked chicken stored in a box in walk in cooler.

High Priority - Employee began working with food without first washing hands. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken,50 f cream cheese,48 f,cooked pork,48 f held less than four hours stated operator. Cooked pork,57 f,raw shrimp,58 f ,raw chicken,57 f held less than four hours stated operator.Technician has been called

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 Chicken wings,sweet and sour chicken,noodles.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop holder is soiled. White cutting board is stained,

Intermediate - Handwash sink not accessible for employee use at all times.Blocked by containers at back line area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Cooks line.

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.

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.

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

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

Basic - Ceiling tiles soiled throughout the establishment.

Basic - Clean utensils not stored inverted or in a protected manner.

Basic - Employee beverage container on a food preparation table.

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor.Raw chicken in walk in cooler.

Basic - Grease receptacle not on proper pad/nonabsorbent surface.Sitting on the grass.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over sauces in walk in cooler. Raw chicken over sauces in walk in cooler. Raw scallops over krab Rangoon in white reach in freezer. Open package of Raw chicken over cooked pork in freezer. Warning - From follow-up inspection 2024-02-13: Time Extended

Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided a copy to operator. Warning - From follow-up inspection 2024-02-13: Time Extended

Intermediate - - From initial inspection : Intermediate - Employee training does not include food allergen awareness information. Warning - From follow-up inspection 2024-02-13: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line is stained. Interior of rice cooker is soiled. Warning - From follow-up inspection 2024-02-13: Cutting board on cooks line is stained. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-02-13: Time Extended

Intermediate - - From initial inspection : 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 a copy to operator. Warning - From follow-up inspection 2024-02-13: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning - From follow-up inspection 2024-02-13: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Multiple use of bowls to dispense food. Warning - From follow-up inspection 2024-02-13: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling is soiled throughout establishment. Vents are soiled throughout the establishment. Warning - From follow-up inspection 2024-02-13: Time Extended

Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. Warning - From follow-up inspection 2024-02-13: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in cold holding units. Warning - From follow-up inspection 2024-02-13: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2024-02-13: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over sauces in walk in cooler. Raw chicken over sauces in walk in cooler. Raw scallops over krab Rangoon in white reach in freezer. Open package of Raw chicken over cooked pork in freezer. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Milk,49 f held more than four hours.Stop Sale. Fried chicken,52 f,egg roll,55 f,cooked chicken,54 f held less than four hours transferred to walk in cooler for a quick chill. Cabbage,62 f,noodles,51 f held less than four hours transferred to walk in cooler for a quick chill. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Tapioca,91 f held less than four hours.Advised operator to use time as a public health control. Warning

High Priority - Toxic substance/chemical improperly stored. Grill cleaner stored over meat grinder. Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided a copy to operator. Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at boba station. Warning

Intermediate - Employee training does not include food allergen awareness information. Warning

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. Provided a copy to operator. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line is stained. Interior of rice cooker is soiled. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by equipment near 3 comp sink. Warning

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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 a copy to operator. Warning

Intermediate - Nonfood-grade basting brush stored with clean utensils near 3 comp sink. Warning

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning

Basic - Bowl or other container with no handle used to dispense food. Multiple use of bowls to dispense food. Warning

Basic - Cardboard used to line food-contact shelves. Throughout the establishment. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling is soiled throughout establishment. Vents are soiled throughout the establishment. Warning

Basic - Egg crates stored over baking soda on food storage shelf. Warning

Basic - Employee beverage container stored over prep table. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone was sitting on prep table. Corrected On-Site Warning

Basic - Garbage can soiled on cooks line. Warning

Basic - Grease on the ground and/or pad around grease receptacle. Warning

Basic - Ice buildup in walk-in freezer. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Warning

Basic - No conspicuously located ambient air temperature thermometer in cold holding units. Warning

Basic - No suitable facilities provided to store employee clothing and other possessions. Warning

Basic - Oil at cooks line stored on floor. Food stored on floor in walk-in freezer. Warning

Basic - Unwrapped single-service utensils not presented so that only the handles are touched.Front counter area. Corrected On-Site Warning

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cooks line. Corrected On-Site Warning