CHINA FEAST

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw shrimp over cooked shrimp in walk in cooler. Operator removed Raw Pork over open container of sauce in bottom prep cooler. Removed Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shell eggs in walk in cooler . Operator removed Corrected On-Site

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 out of its original packaging over cooked pork 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. Chicken and broccoli, made 10 minutes ago per operator

Intermediate - Handwash sink not accessible for employee use at all times. -fan blocking handsink. Operator removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. - hand sink had Cutting board and lid inside. Operator removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. . Operator replaced Corrected On-Site

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked meats in walk in cooler. Wontons in bottom prep cooler . All made less than 7 days per operator.

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

Basic - Floor soiled/has accumulation of debris. Behind equipment on cook line

Basic - Food stored in a prohibited area. Canned soy sauce and ase of cooking wine stored in employee bathroom . Operator removed Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles touching food in rice, flour, sugar, cornstarch containers. Removed Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handles touching cooked chicken. Operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in cooler under microwave by front area - sides of fryers - left side of smoker . -Top of freezer directly across triple sink

Basic - Working containers of food removed from original container not identified by common name. -flour, sugar, cornstarch containers.Operator labeled Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -2 expired.

Basic - Food stored in a prohibited area. -cases of canned goods stored in employee restroom.

Basic - Grease on the ground and/or pad around grease receptacle. -grease on sidewalk outside back door around grease receptacle.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwave soiled. -grease build up on foil on shelf next to fryer. -dry rice container soiled. -walk-in cooler fan covers and some shelves soiled. -grease build up on some hood filters.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -trays of raw chicken above package of egg roll wrappers in upright reach-in freezer.

Basic - Cloth used as a food-contact surface. -yellow towel on top of container in contact with cooked chicken in walk-in cooler. Operator removed towel. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -grease, food debris on floors under fryers and table next to fryers.

Basic - Food stored on floor. -1 pan of chicken on floor under shelf in walk-in cooler. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have build up of grease.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -some walk-in cooler shelves rusted or soiled with food debris.

High Priority - Food placed in soiled container/equipment. -cut broccoli in cardboard chicken box lid. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. -paper bags lining eggroll containers.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -tubs and containers of raw shrimp and chicken above sauces in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken delivered today warmed to 47° while waiting to be prepped.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -dry goods container soiled inside and out.

Basic - Employee eating in a food preparation or other restricted area. -employee eating on cook line.

Basic - Floor soiled/has accumulation of debris. -grease, food debris under table next to 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. -rice scoop handle in product. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -build up of grease on hood filtered. -exterior of microwave soiled.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall and ceiling near back door soiled with dust webs.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -trays of raw chicken above frozen fish, frozen burritos in upright freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut cabbage 66 less than 2 hours in counter in kitchen. Operator moved to cooler, but may add cut cabbage to time plan. Corrective Action Taken

Intermediate - Records/documents for required employee training do not contain all of the required information. -1 certificate has 10 year expiration date. Manager will correct.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open can of energy drink on shelf above prep table. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -under all equipment on cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -large amount of ice and food debris in large chest freezer behind cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled, especially those above wok. -build up of grease between pieces of equipment on cook line. -exterior of microwave at front of cook line soiled. -pipes on exterior of bbq soiled.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -line cook moved trash can, then picked up knife without washing hands. Employee instructed to stop and wash hands. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -pans of raw chicken, beef over sauces, cream cheese filling on walk-in cooler shelf.

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. -operator located blank forms from prior visit. All staff read and signed during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -build up of grease and food debris on shelf by fryers, sides of fryers. -some rust, some food debris on walk-in cooler shelves. -exterior of microwave soiled with food debris.

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. -employee dried hands on apron. Advised.

High Priority - Food placed in soiled container/equipment. -4 batches of cooked chicken in lids of cardboard boxes. Operator moved product to sheet pans. Corrected On-Site Repeat Violation

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler -raw shrimp above cooked shrimp. -raw chicken above sauces. -raw chicken above raw shell eggs. Safe Food Storage handout posted on walk-in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. -items in hand wash sink next to 3 compartment sink at start of inspection. Operator removed. Corrected On-Site Repeat Violation

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. -provided blank forms in English and Spanish.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -large amount of food debris and grease between fryer and wok. -

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -open energy drink on shelf in walk-in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. -shrimp thawing in tub in sink in standing water. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -back wall of restaurant by back door soiled with spider web, dead insects.

High Priority - Food placed in soiled container/equipment.Operator re using chicken boxes to keep broccoli. Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container.Paper towel use to line egg rolls. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw beef stored over vegetables on chest freezer across from three bay sink. Raw beef stored over Krab Rangoon on tall chest freezer at kitchen entrance. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw beef stored over cooked shrimp at walk in cooler. Raw chicken stored over multiple sauces on walk in cooler. Raw shell eggs stored over cooked noodles in walk in cooler. Corrected On-Site

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 stored over raw scallops on tall reach in freezer across from three bay sink.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.She'll eggs kept on cook line for less than 4 hrs with temperature of 50F. Operator placed on walk in cooler.

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 . Per operator placed on time for less than 4 hrs.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Chicken kept next to fryer for less than 4 hrs with temperature of 101. Cooked broccoli kept on cook line for less than 4 hrs with temperature of 102F. Operator reheat to ver 165F. 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.sweet and sour chicken placed on reach in cooler behind front counter, bourbon chicken kept on reach in cooler at front counter. Sweet and sour chicken in walk in cooler . Per owner products made 3 days ago with no date marked. Egg rolls kept on reach in cooler behind front counter with no date marked., per operator made 4 days ago.

Intermediate - Records/documents for required employee training do not contain all of the required information.Missing last name, birthday , trainers name. Corrected On-Site

Basic - Food offered in a way that misleads/misinforms the consumer.Menu states no msg, inspector saw msg on cart in front of woks. Operator admitted to be using a mixture that includes msg to cook food. per owner he will no longer use the mixture. Corrected On-Site

Basic - Food stored on floor.Water bottles in front of bathroom.

High Priority - Food placed in soiled container/equipment. -cooked wings draining in cardboard lid of raw chicken box. Operator moved chicken to metal pan. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -multiple raw items over egg roll wrappers, onion rings, in multiple bench and upright freezer. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut cabbage sitting on counter near cook line 54f less than a hour. Recommend making space in make table for cut cabbage.

Intermediate - Handwash sink not accessible for employee use at all times. -lid, utensils in hand wash sink.

Basic - Bowl or other container with no handle used to dispense food. -plastic containers with no handle in dry goods. Per operator, used to measure. Corrected On-Site

Basic - Food stored in a prohibited area. -containers of fryer oil, case of canned goods stored in employee restroom.

Basic - Food stored on floor. -buckets of sauce, bucket of chicken on floor in walk-in cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler shelves soiled with food debris, rust.

High Priority - Container of medicine improperly stored. Tube if neospord stored on dry storage shelf with food Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken and beef stored over ready to eat foods in walk-in cooler. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken, pork , beef over ready to eat foods in walk-in cooler Corrected On-Site

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 all unpackaged over prepared ready to eat foods in Frigidaire freezer.

High Priority - Toxic substance/chemical improperly stored. Gallon of Paint stored at front counter area. Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls prepared 2 days prior in walk in cooler Corrected On-Site

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. WD40 stored on bottom shelf of prep table next to clean utensils and pans across from wok station. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Food stored on floor. Raw chicken stored on floor in Walk-in cooler Corrected On-Site

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open can of Pepsi stored on shelf with restaurant food in walk-in cooler