CHENS CHINA BISTRO

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on cook lint solid.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. The manager arrived during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in coffee station.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed Manager Time As Public Health Form for noodles, cut broccoli and cut leafy greens. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed spare ribs and chicken not date marked.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

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

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ready to eat chicken in walk-in cooler. The manager moved the ready to eat chicken to other side of walk-in cooler. Corrected On-Site

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

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

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Equipment in poor repair. Observed reach-in cooler gaskets torn. Repeat Violation

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

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Self-closing device on bathroom door disconnected/broken women's and men's restroom doors.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed noodles (48F - Cold Holding) and cut leafy greens (47F - Cold Holding) on prep table across from cook line. The owner is filling Time As Public Health Form. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed Owner Time as Public Health Form for Noodles, Cut Leafy Greens and Broccoli. Corrective Action Taken

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

Basic - Accumulation of lime scale on the inside of the dishmachine. Observed inside dishwasher soiled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personnel food in reach-in cooler across from cook line.

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

Basic - Equipment in poor repair. Observed walk-in cooler gasket torn.

Basic - Exterior door has a gap at the threshold that opens to the outside.

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of chips. The operator removed the scooper from container of chips. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed can storage table under prep table is soiled with rust like surface.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water in 3 compartment sink.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Educated operator in proper handwashing and not touching cloths while engaging in food preparation. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken wing over ready to eat chicken in reach-in cooler across from deep frier. The manager moved the raw chicken wings on bottom shelf in reach-in cooler across from cook line. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink in kitchen blocked by dishes in kitchen. The manager removed dirty dishes from inside handwashing sink. Corrected On-Site

Intermediate - No soap provided at handwash sink beside storage rack. The manager placed soap at handwashing sink. Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled. The manager placed name on bottle of sanitizer. Corrected On-Site

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

Basic - Food stored on floor. Observed bottles of water stored on floor in front prep area.

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Educated operator in proper handwashing and not touching cloths or aprons while engaging in food preparation. Corrective Action Taken

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

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

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

Basic - Equipment in poor repair. Observed walk-in cooler gasket torn.

Basic - Food stored on floor. Observed bag of onions on floor in kitchen.

Basic - Ice scoop handle in contact with ice in prep station.

Basic - In-use wet wiping cloth/towel used under cutting board.