SUPER CHINA

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. Cook put broccoli in to go box with bare hand, discussed with person in charge

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 beef and cooked pork in walk in freezer, operator moved chicken to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in kitchen- wontons (67F - Cold Holding), moved back to cooler Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Cut off jug and ladles in hand wash sink in kitchen, operator removed Corrected On-Site

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Medicine over prep table on cook:,one, operator removed Corrected On-Site

Basic - Damaged/spoiled/recalled food not properly segregated. One 7 lb can of ketchup, dented at seam

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 3 door on cook line

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler - unwashed produce over lo mein, cut broccoli Corrected On-Site

High Priority - Food placed in soiled container/equipment. Broccoli prepped and put back in the same box that the unwashed broccoli came in

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket at cook line , employee added water now at 100ppm Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Scoop in hand sink on cook line, scoop removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand sink to fill sanitizer bucket

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp, cooked pork, cut cabbage, cooked chicken wings in walk in cooler not date marked Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee discarded gum Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler gaskets torn Walk in cooler gasket torn

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled All gaskets soiled on cold holding equipment

Basic - Open dumpster lid. Employee closed lid Corrected On-Site

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

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Shell eggs in use or stored with cracks or broken shells. 4 eggs with broken shells in prep table. Operator discarded eggs. See stop sale.

Intermediate - Food manager certification expired. 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 - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site 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 pork, egg roll, cooked chicken, cooked shrimp. Operator was able to determine the prep dates and dated accordingly Corrected On-Site Repeat Violation

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 - Raw fruits/vegetables not washed prior to preparation. Mushrooms in make table were not washed. Visible dirt. Operator removed and cleaned. Corrected On-Site

High Priority - Employee washed hands with no soap. Employee washed hands no soap and then began working on cook line. Discussed proper hand washing with operator.

High Priority - Nonfood-grade bags used in direct contact with food. Cabbage stored in grocery bag, discussed the importance of using bags that are approved for food storage

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink. Discussed using hand wash sink with operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Utensils soiled with food debris stored in a container on the shelf with clean utensils. Utensils were removed from the shelf to be cleaned and sanitized Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink behind front counter. Discussed the need to keep hand wash sinks stocked with both soap and paper towels

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls Cooked pork and cooked chicken, operator was able to determine prep dates and marked them accordingly. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Food container used to scoop sugar.

Basic - Cardboard used to line nonfood-contact shelves. Lower shelves storing equipment and utensils

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees open drinks stored on upper shelf of cook line.

Basic - Food stored on floor. Walk in cooler- onions, sauces Kitchen- oil for fryer

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching sugar in bulk ingredient bin. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving

Basic - Stored food not covered. Walk in cooler- Prepped onions, shrimp, egg rolls, sweet and sour sauce.