ZEN DUMPLING

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm . Operator replaced the chlorine buckets and second check 50 ppm . 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 stored over raw pork at the walk-in cooler . Operator switch it . Corrected On-Site

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/

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment Cook fried chicken didn't know what temperature for cooking either chicken or beef .

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. Only observed 7 certification out of 38 employees.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At the employee hand sink prep area back of the house.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing chemicals not labeled at prep area .

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. To go soup containers used as scoop at the rice . Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at prep area next to customer food and other employee drinking at the prep table . Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bottle of drink and energy drink stored next to clean equipment kitchen area . Operator removed it . Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Throughout kitchen .

Basic - Food stored on floor. Chicken containers stored on floor under the 3 compartment sink . Operator removed it . Corrected On-Site Repeat Violation

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table .

Basic - Reuse of single-service or single-use articles. Raw shell eggs boxes used as liner at the prep area . Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken stored in standing water at room temperature . Operator replaced it under cold running water . Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed limes stored over clean and pealed ginger at the walk-in cooler . Operator switch it . Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.

Marked exit/path to marked exit blocked. For reporting purposes only. Blocked with 2 big trash can . Repeat Violation

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm . Second check 50 ppm . Corrected On-Site - From follow-up inspection 2025-08-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed employee with anail polish touching scooping ice without a gloves on . - From follow-up inspection 2025-08-18: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed employee using cup without handle to fill the cup with ice . Observed plastic containers without handle used as portion for the dry rice . Observed plastic containers without handle used as portion for the gelatin . Repeat Violation - From follow-up inspection 2025-08-18: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water stored on top of dishwasher. Corrected On-Site - From follow-up inspection 2025-08-18: Time Extended

Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking at the make table station . - From follow-up inspection 2025-08-18: Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on top of customer food at the walk-in cooler without any identification as employee food . - From follow-up inspection 2025-08-18: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bottle of water stored next to naking powder at the storage shelves. - From follow-up inspection 2025-08-18: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Multiple boxes of food stored on floor at the walk-in freezer. Repeat Violation - From follow-up inspection 2025-08-18: Time Extended

Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cut green onion before washed . - From follow-up inspection 2025-08-18: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment. - From follow-up inspection 2025-08-18: Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Reused eggs boxes as liner . Corrected On-Site - From follow-up inspection 2025-08-18: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Most of the dumplings at the reach-in one door freezer at the kitchen not covered. - From follow-up inspection 2025-08-18: Time Extended

• From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. Blocked with trash can and a lot of boxes. Corrected On-Site - From follow-up inspection 2025-08-18: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored on top of ground beef and beef steak at the walk-in cooler . Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Employee hand sink next to the exit door .Blocked with a food cart. Operator removed it . Corrected On-Site

Intermediate - No soap provided at handwash sink. The employee hand sink at the kitchen the one next to the stove . Operator provided some . Corrected On-Site

Basic - employee beverage container in a cold holding unit with food to be served to customers. Observed employee bottle of water at the bottom of make table . Operator discarded it . Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. White plastic container without handle used as scoop at the sugar and the MSG . Operator discarded it . Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor so sticky throughout kitchen.

Basic - Food stored on floor. Chicken Sauce bucket stored on floor back of the house and fryer oil stored on floor at the kitchen. Operator removed it . Corrected On-Site

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door left open . Operator close it Corrected On-Site

Basic - Wash/Rinse/Sanitizing solution not maintained clean. Observed employee manually doing dishes only wash and rinse no sanitizer. Operator take all the dishwasher to run to dishwasher and spoke to dishwasher person. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen area .