CHINA TASTE OF ST CLOUD

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

Basic - Bowl or other container with no handle used to dispense food. Bowl scoop in sugar on dry storage shelf

Basic - Food stored on floor. Several buckets in walk in cooler Repeat Violation

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Shelving Repeat Violation

High Priority - Container of medicine improperly stored. Tylenol on dry storage shelf over rice bags in room with mop sink Operator removed Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink next to three compartment sink blocked by buckets

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For chicken, cooked noodles on cookline Repeat Violation

Basic - Equipment in poor repair. Several torn gaskets on reach in coolers under cookline make tables

Basic - Food stored on floor. Soy sauce buckets in walk in cooler Fryer oil and several other food cases in kitchen Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at room temperature in pan on top of chest freezer near mop sink Operator moved to three compartment sink and ran water over it Corrected On-Site Repeat Violation

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Shelves Repeat Violation

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Chicken, pork, eggs, several other items on cookline all out for less than 4 hours per operator Emailed operator time plan paperwork

Basic - Bowl or other container with no handle used to dispense food. Bowls in containers of rice by walk in cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on make table on cookline

Basic - Food stored on floor. Buckets of cut onions, bean sprouts in prep area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over cookline Several equipment gaskets throughout Walk in cooler fan cover Repeat Violation

Basic - Stored food not covered. Cut vegetables, cooked pork, several other items in walk in cooler

Basic - Time/temperature control for safety food thawed in an improper manner. Boxes of wings thawing at room temperature at three compartment sink

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Shelves

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and raw chicken wings stored over cooked beef at walk in cooler

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink blocked with lid and container of bay leaves at cooks line

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand washing sink by triple sink No soap at hand washing sink on cooks line

Basic - Bowl or other container with no handle used to dispense food. Stainless steel bowls in containers of rice

Basic - Food not stored at least 6 inches off of the floor. Case of raw chicken at prep area Cooking oil by hand washing sink on cooks line

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer by walk in cooler

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in reach in cooler at cooks line

High Priority - Toxic substance/chemical improperly stored. Observed several chemicals stored with case of Duck sauce Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by triple sink blocked by empty buckets Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at cooks line hand washing sink 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. General Tso's chicken,chicken wings are not on a time plan. Operator has time plan but it is not filled out. Items were placed on time less than 30 minutes

Basic - Bowl or other container with no handle used to dispense food. Observed bowls in rice,flour and MSG containers

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee engaged in food prep with not hat or hair net

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

Basic - Stored food not covered. Chicken and chicken skewers not covered at reach in cooler on cooks line

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

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at end of cooks line was blocked by lid and a container of bay leaves Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at end of cooks line had no soap or paper towel 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. General Tso chicken,wings and eggs per operator are discarded after four hours but there is no tracking system in place.Emailed operator time plan in Mandarin Corrective Action Taken

Basic - Food stored on floor. Case of pork and chicken stored directly on floor at prep area

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. End of tong in direct contact with breaded chicken Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flies in kitchen

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table. Cooked chicken 51f cold holding. Cooked pork 48f cold holding. Raw beef 46f cold holding. Raw shrimp 46f cold holding. Operator claims the had busy lunch and recently restocked items suggest rapid chill in freezer Rechecked cooked chicken 44f cooling. Cooked pork 42f cold holding raw shrimp 42f cold holding. Raw beef 43f cold holding after 45 minutes Corrective Action Taken

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. Inspector sent copy to operator Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Machine and pan in sink by triple sink Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by triple sink Corrected On-Site

Intermediate - No soap provided at handwash sink. By cookline 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. Chicken wings general chicken walk in cooler Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on make table Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Floors not maintained smooth and durable. Tiles by back door Repeat Violation

Basic - Food stored on floor. Onions and sauces on floor walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Bottom of upright reach in freezer and gasket

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

Basic - Stored food not covered. Flour Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. AMOY, GOLD LABEL SOY SAUCE 2 cans 5 lbs each. Repeat Violation

High Priority - Employee washed hands with no soap.

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

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.

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.

Basic - Bowl or other container with no handle used to dispense food. Large take out container in bulk MSG.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floors not maintained smooth and durable. Near. Ack door.

Basic - No handwashing sign provided at a hand sink used by food employees. Restroom.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw frozen chicken thawing in ambient air at 3 bin sink area.

High Priority - Dented/rusted cans present. See stop sale. BAMBOO SHOOTS 6.5 lbs cans x 3, kingman brand

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp 48f, raw beef 50f at 240 pm advised rapid chill to 41f or colder. Chilled temp at 300 pm 40-41f,

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at back cook line near walk in cooler locked with no trainers of oil and other items including push cart. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Tongs in sink basin.

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled with gooey dark colored substance.

Basic - Floors not maintained smooth and durable. At threshold of back door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of Reach in freezer near back door.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook employee cracked eggs returned to cook no wash hands

Intermediate - Handwash sink not accessible for employee use at all times. Front counter hand wash sink blocked with food cart.

Intermediate - No soap provided at handwash sink. Hand wash sink end of cook line and next to 3 bay sink

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.

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

Basic - Floor soiled/has accumulation of debris. Floor edges Behind / under hand wash sink next to 3 bay sink

Basic - Food not stored at least 6 inches off of the floor. Frying oils

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under prep tables shelves

Intermediate - Employee washed hands in a sink other than an approved handwash sink. At 3 bay sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board using to cut cabbage have mold- like substance, and all other 2 white cutting boards are soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Next to 3 bay sink with chicken cases.

Basic - Employee with no hair restraint while engaging in food preparation. 1 of the cook employees.

Basic - Floor soiled/has accumulation of debris. Under shelves walking cooler

Basic - Food not stored at least 6 inches off of the floor. Frying oils under prep tables and next to cook line

Basic - Food stored on floor. 9 Cases of raw chicken waiting to use, clean and seasoning and 4 cases of pork

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimps in a pail with water. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface and soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walking cooler

Basic - Working containers of food removed from original container not identified by common name. Sugar, salt at cook line and all white powders in dry storage