CHINA GATE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice cooked at 11:00am did not reach temperature of 70 with in 2 hours 2:30pm. Operator placed in walk in cooler

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken cooked yesterday in reach in cooler not date marked. Operator dated chicken during inspection.

Basic - Cloth used as a food-contact surface. Wiping cloth used to cover fresh cut broccoli. Operator removed cloth

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

Basic - Food stored on floor. Fryer oil x2 stored on the floor. Operator moved the oil a minimum of 6" off the floor Corrected On-Site

Basic - Reuse of single-service or single-use articles. Plastic jug cut into a scoop. Operator discarded jug Corrected On-Site

Basic - Stored food not covered. Multiple raw vegetables cut and prepped not covered in walk in cooler. Operator covered vegetables during inspection Corrected On-Site

High Priority - Multiple nonfood-grade bags used in direct contact with food. Discussed with operator.

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. Observed raw chicken stored over raw beef in freezer near three compartment sink. Discussed proper storage with operator.

Intermediate - 2 spray bottle containing toxic substance not labeled underneath three compartment sink.

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 on trays over raw beef in vertical freezer by 3 compartment sink. Operator moved chicken to bottom Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fresh garlic in oil, made at approximately 11 am, on crash cart -garlic in oil (79F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil, made at approximately 11 am, on crash cart -garlic in oil (79F - Cold Holding) see stop sale Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Metal bowls in hand wash sink by 3 compartment sink, operator removed Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table on cook line, moved to bottom shelf Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - shell eggs over sauces , operator moved eggs to bottom shelf In vertical freezer- raw chicken over pork, operator moved pork to top Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in cook line - raw chicken (46F - Cold Holding), moved back to walk in cooler recheck , still 46F Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Raw fruits/vegetables not washed prior to preparation. Broccoli being cut, taken straight out of case, discussed washing before cutting

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water, 35F, moved to dosing and turned water on. Corrective Action Taken

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. In vertical freezer- trays of raw chicken over raw beef, operator move beef to top Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At wok table, moved to bucket Towel bucket 0 ppm, corrected to 100 ppm Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in 3 compartment sink, did not dry them, went back to cook line. Discussed Warning - From follow-up inspection 2024-04-18: Not seen at this visit Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Warning - From follow-up inspection 2024-04-18: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In vertical freezer in kitchen- trays of raw chicken over beef, discussed proper food storage with manager on duty. Walk in cooler - raw round pork over washed cut broccoli, operator moved to bottom self Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (56F - Cold Holding) from refrigeration 1 hour ago, moved back to walk in cooler, discussed danger zone with manager on duty

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. Kexi S.

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

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. OM wok table, operator set up sanitizer bucket to put them in Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and raw shrimp over container of ready to eat sauce in walk-in cooler and raw animal food over ready-to-eat food in reach-in freezers. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Fresh Garlic in Oil Mixture (60F - Cold Holding) in reach-in cooler stacked above fill line on top of carrots. Operator removed and placed in the freezer for rapid cooling. Discussed proper storage. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink to the right of the three compartment sink has bowls stored on top of sink blocking sink. Operator removed. Corrected On-Site Repeat Violation

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser pump broken at handwash sink to the right of the three compartment sink.

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

Basic - Ice buildup in reach-in freezers. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in coolers, reach-in freezer, and walk-in cooler gaskets soiled. Repeat Violation

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over washed onions in walk in cooler, chicken moved to bottom shelf Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Container in hand sink, container removed Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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

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

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

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

Basic - Floor tiles missing and/or in disrepair. Throughout the kitchen

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezers

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

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

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored above whole onions in the walk-in cooler. Operator moved the raw chicken to the bottom shelf and put the onions on top. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a mop bucket and a mixing bowl blocking the hand sink. Operator moved the items away from the hand sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed a unlabeled spray bottle with red liquid in it. Operator labeled it degreaser. Corrected On-Site

Basic - Stored food not covered. Observed a sweet and sour sauce not with a cover on the bucket. Operator covered the sweet and sour sauce. Corrected On-Site

High Priority - Employee washed hands with cold water. No cold water in building during inspection

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Cut cabbage (61 - held on counter);rice noodles in water (64 - held on counter). Operator placed items in walk in cooler to cool. Cut cabbage and rice noodles were held on counter less than 4 hours Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Operator washed hands in 3 compartment sink. Repeat Violation

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

Intermediate - Handwash sink not accessible for employee use at all times. Food containers stored in the hand wash sink in the rear of the establishment. Discussed the importance of using hand wash sinks for washing hands only Corrected On-Site

Intermediate - No hot running water at three-compartment sink. Pilot light was out 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. Cooked chicken Egg rolls Cooked pork Cooked shrimp Operator was able to determine the prep dates and marked accordingly

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Pilot light was out

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 touching food in dry ingredient bins Corrected On-Site

Basic - No hot running water at mop sink. Pilot light was out Corrected On-Site

Basic - Stored food not covered. Walk in cooler- cut broccoli, egg rolls,dumplings, sweet and sour sauce Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sesame seeds,salt. Discussed the need to label foods that are removed from their original container