CHINA EXPRESS TAKE-OUT

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 storage area- plastic containers of raw chicken on stick over vegetables and rice.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - raw chicken over sauces Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at lift top and small white board stained and grooved . Repeat Violation

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. paper copies from safe Staff book Repeat Violation

Basic - Food stored on floor. In walk in cooler -buckets of sauce in floor

High Priority - Food placed in soiled container/equipment. Washed produce stored in soiled blue containers

High Priority - Nonfood-grade bags used in direct contact with food. In chest freezer- dumplings in grocery bagels

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In refrigerator by front counter- raw beef and chicken over portioned sauces, operator removed sauces and put chicken on bottom, beef above it. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Cutting board at lift top stained

Intermediate - Handwash sink not accessible for employee use at all times. Plastic jugs in was by 3 compartment sink, operator removed Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of safe Staff certificates, discussed with operator.

Basic - Accumulation of black mold-like substance in the interior of the ice machine bin. Small ice machine by 3 compartment sink Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Boxes of shrimp in bucket on floor, some portions 61F, operator removed all from box, put in buss tub and turned water on, shrimp will be prepped to cook immediately after thawing. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with cooked pork in walk-in cooler. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above open pan of sauce in walk-in cooler. Operator placed item on bottom shelf. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From refrigerator near front counter at 11:35am. Operator moved item to the freezer. a. cooked egg rolls (48F - Cold Holding) Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained with black substance and food debris between cracks. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located in warewashing area. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Single-serve container without handle stored inside container of cooked peas and carrots in reach-in cooler on cooks line.

Basic - Cardboard used to line shelf above reach-in cooler on cooks line.

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

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

Basic - Equipment in poor repair. Bottom shelf of prep table near walk-in cooler is rusted.

Basic - Food stored on floor. Bowl of raw shrimp stored on floor in walk-in cooler.

Basic - Ice buildup in all reach-in freezers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwave is soiled with grease buildup and debris on top.

Basic - Stored food not covered. Multiple containers of cut vegetables, cooked egg rolls, shrimp and sauces not covered in walk-in cooler. Repeat Violation

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

High Priority - Employee washed hands with no soap. Employee just rinsed hands, did not use soap

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food pans and put on shelf to dry without sanitizing them, discussed proper wash, rinse sanitize procedure with employee.

High Priority - Nonfood-grade bags used in direct contact with food. Garbage bag and to go bag used to store cooked food in chest freezer Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw chicken above sauces, cooked egg rolls and cooked chicken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shell eggs (70F - Cold Holding) sitting out on cook line, no temperature monitoring Repeat Violation

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

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by three compartment sink blocked by multiple different items, all items removed Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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

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

Basic - Stored food not covered. Raw beef, raw chicken and raw pork in reach in freezer not covered Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. To go bags used for cooked pork, discussed proper bags for food with manager

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Soda crates used for cooked egg rolls, discussed proper food storage containers with manager Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef, raw chicken above cooked noodles in walk in cooler -raw chicken above portion sauces in white refrigerator Discussed proper food storage with manager, provided establishment with DBPR Form HR 5030-098 Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. eggs (76F - Cold Holding) Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eggs (76F - Cold Holding) sitting out on cook line Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by mop bucket, lids stored hand sink, items removed 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 meats, cut vegetables, cooked noodles not date marked in walk in cooler, discussed date marking with manager Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Can used to scoop food Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Discussed proper hair restraints with manager Repeat Violation

Basic - Reuse of single-service or single-use articles. Peanut butter containers used to store food, discussed the use of single service containers

Basic - Stored food not covered. Wings, raw chicken, raw beef in freezer not covered, discussed covering food with manager 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 handling cash and credit cards from customers then preparing food without washing hands, discussed proper hand washing with operator

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper menus used for lining containers that food is stored in

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Establishment using soda bottle holders for storing food, discussed proper food containers for storing food with operator

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings above cut carrots in walk in cooler Raw chicken wings above sauces in reach in cooler at front counter Discussed proper food storage with operator

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (64F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (64F - Cold Holding) in concrete mixer by back door

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. Provided operator with printed copy of DBPR HR 5030-104 Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by 3 compartment sink blocked by garbage can, garbage can removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Soap stored in hand sink by prep sink, discussed not storing anything in hand sink with operator

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Concrete mixer used for raw chicken has cracks, crevices and chips in it

Intermediate - Non-pitting surface rust on food-contact equipment. Concrete mixer with raw chicken in it has surface rust inside it, discussed proper food grade equipment to be used with operator

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles, cut vegetables, cooked meats in walk in cooler not date marked, discussed with operator proper date marking

Basic - Bowl or other container with no handle used to dispense food. To go bowls used to scoop food out of containers, discussed only using scoops with handles with operator

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

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

Basic - Food stored on floor. Sauces stored on floor in walk in cooler and on cook line, discussed not storing food on floor with operator

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Concrete mixer exterior soiled

Basic - Stored food not covered. Frozen food in reach in freezer not covered

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

High Priority - Nonfood-grade bags used in direct contact with food. To go bags used in freezer for food items

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 soilec

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

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

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

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked chicken (77F - cooling); cooked pork in deep plastic container(77F on top-90F in lower part of container - Cooling), these item were cooked approximately 12:00pm temp taken during inspection 2:20pm. Operator moved to shallow pan and placed in cooler. Corrective Action Taken Warning - From follow-up inspection 2022-11-17: Time Extended

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. 7 bags of pork stored directly in grocery bags. Discussed with operator the need to use bags approved for food contact Warning - From follow-up inspection 2022-11-17: 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. Cooked pork, cooked chicken, cooked noodles, egg rolls Repeat Violation Warning - From follow-up inspection 2022-11-17: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tile used on the ceiling Warning - From follow-up inspection 2022-11-17: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Fryer oil stored on the floor Repeat Violation Warning - From follow-up inspection 2022-11-17: Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Operator reusing metal cans. Discussed with operator the need not reuse containers used for single service Warning - From follow-up inspection 2022-11-17: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Faucet on 3 compartment sink leaking Warning - From follow-up inspection 2022-11-17: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Put gloves on after coming from outside and started preparing food

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose used in 3 compartment sink Repeat Violation

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

Intermediate - Handwash sink not accessible for employee use at all times. Bowl in hand sink next to 3 compartment sink, bowl removed Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink next to 3 compartment sink, paper towels restocked 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. Cook chicken, cooked pork in walk in cooler with no date Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator turned hot water tank on, water temperature 117F Corrected On-Site Repeat Violation

Basic - A minimum of one bathroom facility is not available for public use. Out of order sign on bathroom door, operator removed sign Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In rice, sugar and flour Repeat Violation

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

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

Basic - Food stored on floor. Chicken wings Raw shrimp on floor in walk in cooler

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. All reach in coolers Repeat Violation

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

Basic - Stored food not covered. Cooked pork Cooked chicken Raw shrimp Raw chicken Cut cabbage All in walk in cooler Shrimp Chicken Pork in reach in freezer not covered Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on tables on cook line Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Dented can of baby corn operator removed can 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. Discussed with operator proper hand washing.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shrimp over washed cut vegetables, operator moved them.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Under 3 compartment sink.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pork with red marinade (55°F - Cooling); pork dumpling (52°F - Cooling); Poultry (50°F - Cooling) all items moved to walk in cooler to cool back down. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. operator moved container Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. On reach in freezers in storage in kitchen

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All items in walk in cooler, cooked chicken , cooked beef, cooked shrimp, cut leafy greens.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water for entire establishment, operator was able to turn on quick heat tankless heater and provide hot water 120°f Corrected On-Site

Basic - A minimum of one bathroom facility is not available for public use. Operator made restroom accessible. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In rice bin, operator removed

Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator moved them. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweater hanging on oven

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

Basic - Floor soiled/has accumulation of debris. Floors walls and ceilings in kitchen soiled.

Basic - Food not stored at least 6 inches off of the floor. Sauce containers in walk in cooler

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in back of kitchen. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In kitchen

Basic - Stored food not covered. Chicken and other meats in reach in freezer in back of kitchen. Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. Large cement mixer in kitchen, operator states they will remove it.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name. No labels on food items in walk in cooler and dry bins