CHINA HUT

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face while adjusting hat/wiping forehead then continued preparing food for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freeze; plastic portioned bags of raw chicken stored over cooked pork. Operator moved raw chicken to bottom shelf. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other (raw chicken stored over raw shrimp) in holding unit (walk-in cooler) based upon minimum required cooking temperature. Operator moved raw chicken below raw shrimp. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At tumbling tenderizer; cut/prepped raw chicken (72F - Ambient Cooling 2:50/73F 3:20). Operator stated chicken removed from temperature control for preparation 20 minutes prior, at this rate will not return to 41F within 4 hours, split into two containers , placed in walk-in cooler uncovered to facilitate faster cooling. Corrective Action Taken

Intermediate - Hand wash sink used for purposes other than hand washing. Hand washing sink next to triple sink used to store plastic storage container. Operator removed from sink. 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 and the time removed from temperature control cannot be determined. Fried rice, cooked chicken not time marked. Operator time marked. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense flour.

Basic - Food stored on floor. At walk in cooler: buckets of sauces stored on the floor.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: unwashed bell peppers stored above buckets of sauces. Operator stored properly. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee was on her personal phone for a while then an order came in and she started to prepared food without washing hands first. Employee washed hands Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched face then handled several clean pans of food in reach in cooler unit; no hand wash. Employee washed hands. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Cooked pork stored in non food grade bag (take out bag) in walk in freezer. Operator removed. 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 and the time removed from temperature control cannot be determined. No time mark on raw shelled eggs, general chicken and cut cabbage. Operator time marked. Corrected On-Site Repeat Violation Admin Complaint

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. Employee employed 2 weeks. Emailed form to operator.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Various buckets of sauces made from cooked vegetables and cooked chicken prepared more than 24 hours as per operator; not date marked. Advised operator to date mark.

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed manager entered kitchen from restroom then handled sheet pan of food, handled clean pan with cut cabbage; no hand wash. Manager washed hands. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: Raw beef ( box to verify beef could not be provided) stored above raw shrimp portioned in metal pan. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cooked pork (52F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. Stored over stacked. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cooked pork (52F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. Stored over stacked. See stop sale.

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 and the time removed from temperature control cannot be determined. No time mark on fresh garlic and oil mixture. Operator time marked.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep counter: cooked rice (129F at 2:10pm; 119F at 2:40pm- Cooling) As per operator, cooling since 1 hour. At current rate of cooling, item will not cool from 135F to 70F in 2 hours. Operator moved item to quick chill. Corrective Action Taken

Basic - Food stored on floor. Buckets of rice stored on floor.

Basic - Several food items stored in walk in cooler not covered.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw pork not commercially packaged in walk in freezer Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. wontons (101F - Hot Holding). Out less than four hours. Reheated to 165F. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Cup as scoop white rice

Basic - In-use knife/knives stored in cracks between pieces of equipment. Stored between flip top and counter

Basic - Wiping cloth sanitizing solution stored on the floor. At cook-line

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 and the time removed from temperature control cannot be determined. Observed several items like cooked chicken, fried rice , cut cabbage, raw shell eggs with no time mark. Per operator products stored for approximately 30 minutes. Operator timed marked products for the remaining time of 3 hours and 30 minutes Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed wontons (118F - Hot Holding);on steam table. Per operator products stored for approximately 1 hour. Operator moved product to hot water for reheating Corrective Action Taken

Basic - Employee personal items( keys) stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Operator removed Corrected On-Site

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed a deep container stored on top of prep table with cooked rice (189°F cooking); cooked pork at 2:49pm (108 - Cooling)rechecked at 3:17pm same temperature. Per operator product cooling for approximately one hour. At the current cooling rate product will not cooled to 70°F within 2 hours. Operator transferred to walk-in freezer Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed two containers with raw chicken stored above several containers with sauces inside walk-in cooler. Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed several containers inside small reach in cooler by fryers with cooked chicken (46 - Cold Holding); cooked pork (46 - Cold Holding); egg rolls (46 - Cold Holding). Per operator products stored for approximately two hours. Per operator products not prepared or portioned today. Operator moved products to walk-in freezer. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.at 0 ppm on cook line. Operator corrected to 100 ppm chlorine. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw shell eggs stored above a container with cooked chicken inside flip top cooler on cook line. Observed several containers with raw chicken stored above several containers with plum sauce inside walk-in cooler. Operator stored properly all products . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed several containers with cooked chicken (48°F - Cold Holding); raw beef (48°F - Cold Holding); cooked ribs (48°F - Cold Holding)stored inside small reach in cooler next to fryers on cook line. Per operator products stored for approximately two hours. Per operator products not prepared or portioned today. Operator noticed compressor full of ice. Operator moved products to walk-in cooler. Corrective Action Taken

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed small reach in cooler next to fryers with compressor full of ice. Operator moved products to walk-in cooler.