CHINA HOUSE CHEN INC

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee dried hand on apron. Discussed with operator and she washed hands properly and dried hand with paper towel

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hand less than 15 seconds. Discussed with operator and she washed hand properly

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken above u washed mushroom, operator removed chicken to bottom shelf

Intermediate - No soap provided at handwash sink. No soup at ha d wash sink in cook line, operator refilled it

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. Ren haired more the 60 day and engaging food preparation doesn't have any proof of state approved training .

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and noodles no date mark over 24 hours in walk in cooler

Basic - Cutting board has cut marks and is no longer cleanable. 4 cutting boards grooved with deep cut marks and no longer cleanable. Operator discarded them voluntarily

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with grease buildup under equipments, Repeat Violation

Basic - Stored food not covered. Sauce bucket not covered in walk in cooler, operator covered it with lid

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

Basic - Employee eating in a food preparation or other restricted area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cups and other small items stored on shelf over prep table.

Basic - Employee with no hair restraint while engaging in food preparation. 2 employees in kitchen.

Basic - Food not stored at least 6 inches off of the floor. Fry oils stored on floor. Moved to shelves. Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw eggs stored over cooked riced in walk in cooler. Operator rearranged the walk in to gain compliance

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over unwashed produce in walk in cooler. Operator rearranged cooler to gain compliance Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by boxes and pans

Basic - Food stored on floor. 5 gal buckets of food stored on the floor of the walk in cooler. Corrected On-Site

Basic - Stored food not covered. Walk in cooler- peeled onions, sauces, cooked chicken pork

High Priority - Nonfood-grade bags used in direct contact with food. Uncovered vegetables stored in grocery bag in reach-in cooler on cooks line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line across from wok grill at 1:10pm. Operator added ice and closed cooler door. Re temp at 1:35pm a. cooked pork (47F - Cold Holding); 44f b. raw beef (46F - Cold Holding); 42f c. raw chicken (46F - Cold Holding) 42f Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is stained with black substance.

Basic - Cutting board on reach-in cooler has cut marks and is no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on top of cutting board on reach-in cooler on cooks line. Employee removed phone. Discussed with operator cleaning and sanitizing cutting board. Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold-like substance on walk-in cooler fan guards.

Basic - Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.

Basic - Reach-in cooler on cooks line shelves with rust that has pitted the surface.

Basic - Standing water or very slow draining water in handwash sink near fat-fryers.

Basic - Stored food not covered. multiple containers of sauces and vegetables not covered in walk-in cooler. Repeat Violation

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. Employee touched cash payout and then went to grab fryer handles.

High Priority - Medicine not labeled properly. On prep table employee removed Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw beef over unwashed carrots walk in cooler employee removed to proper storage Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat egg rolls white fridge by cash pay out. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shelled eggs on counter 62 f employee moved to reach in freezer 2nd temp Reach in cooler cooks line.Cold holding: cook pork 48 f raw beef 44 f 2nd temp to 43. F Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink blocked by boxes of oil employee removed.

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 two employees

Basic - Cardboard used to line food-contact shelves. Walk in cooler and under microwave

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on reach in freezer employee removed. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Cooked chicken and egg rolls In walk in cooler. Repeat Violation

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. Operator touched fried chicken with bare hand to evaluate temperature.

High Priority - Food placed in soiled container/equipment. Dry spice stored in soiled container. Discussed the need to move spice to clean sanitized container

High Priority - Nonfood-grade bags used in direct contact with food. Food stored in grocery bags in chest freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. battered chicken (71F - held on the counter); egg rolls (44F - Cold Holding), food items out of temperature less than 4 hours per operator. Operator placed items in cooler. Unable to get a second temperature on these foods, I could not find them. Discussed time as a public health control with operator

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink no paper towels. Operator replenished paper towels during inspection. Corrected On-Site

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. Some employees not trained. No reporting agreement. Repeat Violation

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. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta, egg rolls

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Bowl or other container with no handle used to dispense food. To go container used as a scoop in spice bucket. Operator removed to go container.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf above cook line. Ryobi hand held mixer stored on bags of sugar. Discussed with operator the need to used equipment designed for food contact. Operator stated the mixer was for personal use at home

Basic - Employee with no hair restraint while engaging in food preparation. 2 employees with no hair restraint.

Basic - Food stored on floor. Fryer oil and a bag of carrots stored on the floor. Operator moved the food a minimum of 6" off the floor.

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

Basic - Stored food not covered. Walk in cooler cooked chicken , egg rolls not covered. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp being thawed in standing water. Shrimp still frozen. Operator turned on cool running water. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses.2 wiping cloths stored on cook line on counter. Operator moved wiping cloths and placed in sanitizer solution. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Containers containing food removed from its original container not labeled with common name. Dry ingredients on Cook line

High Priority - Dented/rusted cans present. See stop sale. One dented can of corn and bamboo shoots.

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken and pork over unwashed mushrooms in walk in cooler. Raw chicken over shell eggs in walk in cooler. Discussed proper food storage with manager.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs put on cart by wok station. Manager moved to cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 45F in door of white household refrigerator. Manager put inside main shelf of fridge to cool. Cabbage 70F out on counter at room temperature. Manager put in cooler to chill. 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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled.

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.

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.

Basic - Damaged/spoiled/recalled food not properly segregated. One dented can of corn and one dented can of bamboo shoots in dry storage. See stop sale.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler.

Basic - Equipment in poor repair. Gaskets of cooler on cook line torn. Chest freezer top/gaskets broken.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of coolers soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Manager moved all cloths to sanitizer bucket. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Rice cooker being cleaned in a single well sink, not sanitized. Discussed proper cleaning of rice cooker

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over pears and sauces. Operator relocated fresh eggs. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 67F held on counter. Operator placed in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 81F held on counter for less than 4 hours. Operator placed chicken in cooler. 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.rice noodles, egg rolls, Operator was able to determine the prep dates of undated foods and dated accordingly. Corrected On-Site Repeat Violation

Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. 2 small children in kitchen area. Discussed with operator the importance of keeping children out of kitchen area

Basic - Cardboard used to line food-contact shelves.

Basic - Cutting board has cut marks and is no longer cleanable. Cook line cutting board has deep cuts and is no longer cleanable

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on prep table holding condiments

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing and purses stored with food in dry storage

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop touching dry ingredients in bin. Discussed the import of keeping the handle above the foods stored

Basic - Stored food not covered. Egg rolls, cream cheese, shrimp. Discussed the importance of covering stored food in the walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on counter of cook line. Operator removed wiping cloths Corrected On-Site Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Discussed with operator proper hand washing.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked items in walk in cooler, operator moved them Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Food pans stored in back hand wash sink, operator moved them. 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. Repeat Violation

Basic - Food stored on floor. Food items in walk in cooler, chicken wings in large pan on floor in kitchen., operator moved them Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Moved to laundry Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside reach in cooler s in kitchen. Warning - From follow-up inspection 2022-04-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items in walk in cooler date marked Warning - From follow-up inspection 2022-04-21: Time Extended

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed a food container rinsed it but did not sanitize. Discussed proper procedure of manual ware washing with operator. Employee not English speaking.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg rolls 75°Held on table for less than 4 hours Cooked chicken 70°F held on table less than 4 hours. Operator placed food in refrigerated unit Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Bowl stored in hand wash sink on cook line. Discussed the importance of keeping sinks clear and to use them for nothing other than washing hands Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken Egg roll Cream cheese mixture Operator was able to determine the prep date and dated accordingly Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of milk stored next to pork, coffee stored next to rice. Operator removed from prep areas

Basic - Employee with no hair restraint while engaging in food preparation. 2 staff no hair restraint. Discussed the importance of proper hair restraints

Basic - Food stored on floor. Oil on cook line

Basic - Stored food not covered. Walk in cooler- onions, cooked chicken, cabbage