CHINA MAX

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. Male employee touched trash can then continued to cook chicken without washing hands. Operator stopped employee and had him wash hands. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Raw animal blood in bottom of reach in freezer ear triple sink.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for three employees.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door handles of reach in freezer soiled with food debris. Hood filters soiled with grease Repeat Violation

Basic - Reuse of single-service or single-use articles. Can holding wontons in reach in cooler at front counter. Operator removed. Corrected On-Site

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. Male employee in black shirt standing with hand on waist then began cooking without washing hands. Male employee in blue shirt wiped soiled hand on clothes then retrieved noodles from cooler without washing hands. Manager addressed with employees. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in make table on cookline: pans of raw beef in upper section over dishes of cooked noodles. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in ware wash area. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Chopped pork ribs placed in cooler two days ago with no date marked. Manager added date. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Male employee wearing bracelet while cooking food.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops at end of cook line in water at 85F.

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

Basic - Stored food not covered. Wontons and chicken on top shelf in walk in cooler. Covered during this inspection. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm chlorine. Manager had employee refresh bucket. Corrective Action Taken

High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee sneezed, touched apron then picked up pan without washing hands. Manager corrected employee and hands were washed. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: raw ground pork on shelf over pastry shells. Moved during this inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer soiled with food debris.

Basic - In-use wet wiping cloth/towel used under cutting board. Towel under cutting board near warewash area. Removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Sink in ware wash area. Sign was added to sink. 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. Male employee cutting up cooked pork holding meat with bare hand and cutting with knife. Employee washed hands and put on gloves. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee washed hands in triple sink.

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 DBPR form during this inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer soiled with food debris.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee wearing watch while cooking. One employee wearing bracelet while cooking. Both were removed during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in freezer soiled with food debris.

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. Male employee chopping broccoli with bare hands and placing back into soiled box.

High Priority - Employee washed hands with no soap. Male employee cutting raw broccoli rinsed hands at hand sink with no soap or water then continued to cook line and began cooking without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: pan of raw shrimp on shelf over cooked pork.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer containing sheet pans of chicken soiled with food debris.

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. Missing for one new employee. Operator had employee sign form during this inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment utilizing Time as a Public Health Control (TPHC) for multiple items. Board posted with items listed. Date missing on board and no written documentation available for plan. Emailed DBPR Time as a Public Health Control (TPHC) forms to operator.

Basic - A minimum of one bathroom facility is not available for public use. Partition built in front of restroom leaving the restroom not accessible. Operator stated partition will be removed Monday. Instructed operator that customers will need to be escorted to the restroom from back door if the need arrises.

Basic - Bowl or other container with no handle used to dispense food. Bowl in bucket of sauce on shelf on cookline.

Basic - Cardboard used to line food-contact shelves. Lining shelves on cookline.

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

Basic - Employee with no hair restraint while engaging in food preparation. Missing for all employees on cookline.

Basic - Food stored in a prohibited area. Bag of personal food on top of sauce bucket. Unwashed green onions stored on shelf over pan of sliced mushrooms. Buckets of sauce and seasoning on floor in kitchen. Bucket of onions on floor in walk in cooler. Several pans of chicken, pan of cabbage, bucket of onions not covered 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. In bin of rice near hand sink, handle of scoop in rice. Employee removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around gaskets of multiple reach in coolers soiled with slimy substance and food debris. Shelf at end of cookline soiled with food debris. Hood filters soiled with grease.

Basic - Reuse of single-service or single-use articles. Soiled box that previously contained unwashed broccoli being used to store cut broccoli.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket with mop head down.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two towels on cookline.

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.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At the cook line, broccoli tong handle I. Direct contact with the food, manager removed. Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. Pink tong at the cook line with build up of food debris on handle, Manager moved to sink. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer at the prep area, raw chicken above raw pork, Manager moved and stored properly. Corrected On-Site

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. At the cook line, broccoli no time marked, Manager time marked. Corrected On-Site