CHOPSTIX CHINESE RESTAURANT

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint - From follow-up inspection 2024-07-03: Time Extended

Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. - license is No Seating. Establishment has tables and chairs with customers sitting for lunch. - provided seating change evaluation form. Warning - From follow-up inspection 2024-07-03: Time Extended

Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. - hood filter removed and temporary, portable A/C exhaust piped into open space of missing hood filter Warning - From follow-up inspection 2024-07-03: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filter baffles soiled Warning - From follow-up inspection 2024-07-03: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Cut vegetables in containers lined with paper towels in walk in cooler

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over lettuce at walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over sautéed mushrooms in reach in cooler at cooks line Raw pork stored over cut vegetables at reach in cooler at cooks line Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork temping at 60F at reach in cooler on cooks line Cooked chicken temping at 54F at reach in cooler at cooks line. Per operator both items were in reach in cooler overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork temping at 60F at reach in cooler on cooks line Cooked chicken temping at 54F at reach in cooler at cooks line. Per operator both items were in reach in cooler overnight

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/ Expired manager certificate-Fanzhang Li-1-28-19-ServSafe

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing towel in hand wash sink at cooks line

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee foods stored on shelf at walk in cooler with food served to the public

Basic - Equipment in poor repair. First reach in cooler at cooks line not keeping temperature 41F and below

Basic - Food not stored at least 6 inches off of the floor. Cooking oil stored on floor by triple sink Corrected On-Site

Basic - Single-service articles improperly stored. Case of water stored on the floor at front counter

Basic - Standing water in bottom of reach-in-cooler. First reach in cooler at cooks line

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the mop sink splitter

Basic - Equipment in poor repair. Fry basket damaged

Basic - Floor soiled/has accumulation of debris. -in the stock room rice on the floor

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of the fryers -hood filters soiled

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

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. When adding a splitter each side needs protection

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

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

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Kitchen hand sink

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

Basic - Equipment in poor repair. Gasket ripped on the make cooler

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in the walk in cooler -exterior of the cans used as bins - From follow-up inspection 2023-01-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chicken battered, bbq pork , dumplings not dated Admin Complaint - From follow-up inspection 2022-04-19: 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. Sushi items not dated in the low boy cooler . Fish, krab Admin Complaint - From follow-up inspection 2022-04-19: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. In the freezer cases under the racks - From follow-up inspection 2022-04-19: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. In the kitchen 2 lights out - From follow-up inspection 2022-04-19: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gasket on the low boy cooler at the sushie area -racks in the walk in cooler are soiled - From follow-up inspection 2022-04-19: Time Extended

Basic - - From initial inspection : Basic - Operator does not permit customers to use bathroom. - From follow-up inspection 2022-04-19: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs 70° sitting out operator placed back into the 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 and the time removed from temperature control cannot be determined. Sushi rice not time stamped

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front hand sink

Intermediate - No soap provided at handwash sink. Front hand sink

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rusted rack in the walk in cooler

Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Lights out in the ware wash area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp cooked (90°F - Cold Holding); chicken cooked (85°F - Cold Holding) items were at the 3 compartment sink stored in water . Explained the cooling peramators to the operator . Operator removed product to the cooler Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Windex stored in the food storage rack over food

Intermediate - Handwash sink not accessible for employee use at all times. Sink at the front cases of soda blocking the sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.no dating system in place

Basic - 3 compartment sink is in use but not properly set up . No sanitizer in the sanitation sink

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the sushi front area(knives) rice scoops

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the smoker left dirty

Basic - Light not functioning. In the prep area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets to the low boy sushi cooler are heavily soiled , shelves in the walk in cooler rusted and soiled

Basic - Outer openings not protected with self-closing doors. Back door is propped open including the screen door

Basic - Stored food not covered. Items in the walk in cooler

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At the prep counter the wall has a black mold like substance on the wall at the electrical outlet and 3 compartment sink