KUNGFU CHEF

High Priority - Container of medicine improperly stored. 3 containers of employee medicine above food prep line. Manager moved. Corrected On-Site Warning

High Priority - Nonfood-grade bags used in direct contact with food. Raw beef and vegetables stored in plastic bags in walk in cooler and freezer. Discussed with manager the need to use food safe containers. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp in container above vegetables on cook line cold holding reach in. Manager moved. Discussed importance of keeping raw separate from ready to eat foods. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken broth temp 3 gallons Pork dumplings 57F 2lbs stop sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork dumplings 57F 2lbs stop sale 3 gallons chicken broth stop sale Warning

Intermediate - Handwash sink used for purposes other than handwashing. Front hand wash sink used for washing towels. Manager removed dish soap in sink for that purpose. Corrective Action Taken Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl being used to scoop sugar on prep line. Warning

Basic - Cardboard used to line food-contact shelves. Cart used to store food on cook line. Discussed with manager. Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on cook line by soda fountain by rice steamers in disrepair. Manager removed food from cooler. See stop sale on dumplings. Warning

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

Basic - Food stored on floor. Multiple white buckets filled with food stored on floor. Manager moved them 6 inches off the floor. Discussed the importance of storing food off the floor. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled. Discussed with manager as uncovered food was underneath soiled shelves. Warning

Basic - Reuse of single-service or single-use articles. Reuse of egg flats, used to hold strainer full of cooked rice. Soy sauce containers being resued to hold food. Discussed with manager. Warning

Basic - Server scooping/portioning food (other than ice and beverages) has ineffective hair restraint. Server not wearing hair restraint while portioning food on plate. Discussed with manager. Warning

Basic - Stored food not covered. Walk in color: Uncovered dumplings, noodles and ketchup. Uncovered rice in dry storage. Manager covered items and we discussed importance of covering stored food. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. Open containers with food removed from original containers. Discussed with manager the need to label all food once it is removed from its original container Warning

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. Employee washing dishes handled soiled equipment then clean dishes without washing hands. Discussed with manager who had employee wash hands. Corrective Action Taken Warning

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 walked outside the back door of the kitchen with soiled cardboard box, came back inside to cut vegetables without washing hands. Discussed with manager who had employee wash hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Food placed in soiled container. Fried chicken placed in cardboard box that previously stored raw chicken. Operator removed chicken from box and placed in food grade bins. Corrected On-Site Warning

High Priority - Paper towel used as liner for food container in deep fryer area. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over raw pork in walk in freezer. Raw shrimp stored over mushrooms in walk in cooler. Operator corrected shelves. Corrected On-Site Repeat Violation Admin Complaint

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. Garlic in oil at cook line. Operator marked 12pm. Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. Can of WD-40 stored above seasonings on storage shelf. Operator removed. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Pan with spoons blocking hand wash sink in dish machine area. Operator removed from hand wash sink. Corrected On-Site Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Operator rinsed out wiping cloth in hand wash sink by front counter Warning

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. Emailed form to operator Warning

Basic - Dead roaches on premises. 4 dead roaches on floor under dish machine area 2 dead roaches behind rice cooker on the floor in kitchen area 1 dead roach on the floor in the front counter area. Operator cleaned and sanitized the areas where dead roaches were found. Corrected On-Site Admin Complaint

Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees in cook line area. Employees put hats on. Corrected On-Site Repeat Violation Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in beverage station Repeat Violation Warning

Basic - Equipment in poor repair. Interior of both rice warmers chipped and scratched Warning

Basic - Food stored on floor. Jug of oil on the floor in prep area. Operator moved to shelf. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice utensils in 86F water. Operator removed to be washed. Corrective Action Taken Repeat Violation Warning

Basic - Interior of microwave has accumulation of grease/food debris. Warning

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill and screws stored on prep table shelf in cook line area Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over cooked chicken and sauces in walk in cooler. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth next to hand wash sink in front counter area Warning

Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen area Warning

High Priority - Container of medicine improperly stored. Bottle of prescribed medication on shelf over prep table. Moved. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched clothes then continued to add sauce to pan without washing hands.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies in kitchen area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food and raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler: Pan of raw pork stored on shelf over sauce bucket. Pans of raw chicken stored on shelf over vegetables. Pans of raw chicken stored over cases of shell eggs. In walk in freezer: Portioned bags of raw chicken stored over bags cooked chicken. Bags of raw chicken stored over raw pork. Employees began moving to proper order. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table near fryer: spring/egg rolls 64F-70F. Manager stated they were cooked two hours ago, placed in reach in cooler. Discussed Time as a Public Health Control (TPHC) and provided form. In reach in make table on cookline: noodles 46F. Shrimp 51F. Pork 52F. Chicken 49F. Noodles 50F. Corn 50F. Unit has an ambient temperature of 50F. Manager stated items were placed in unit today, ice bags added to all TCS products. Warning

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 DBPR form during this inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine has substance on deflector plate.

Intermediate - Handwash sink not accessible for employee use at all times. Three sinks have dishes stored inside. Moved during this inspection. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Establishment has more than ten employees on site with no certified food manager. Manager arrived during this inspection. Corrected On-Site

Intermediate - Records/documents for required employee training appear to be falsified. Certificates are written in pencil, some have erased information with new information written over. Also, some certificates are photo copies.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. More than 50 dead flies on fly strips throughout kitchen.

Basic - Bowl or other container with no handle used to dispense food. Several bulk food containers have bowls inside.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in make table near back door has an ambient temperature of 50F. Ice bags added to all product in unit. Condensation on back wall of unit.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Three drinks over make tables on cookline.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on shelf over make table. Jacket on dry storage shelf.

Basic - Employee with no hair restraint while engaging in food preparation. Several employees in kitchen. Hats were added during this inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at front counter

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Multiple strips throughout kitchen, over prep tables, clean dishes, make tables, triple sink.

Basic - Food stored in a prohibited area. Personal food in box with sauces in cooler at front counter. Several bags of chicken on floor in walk in freezer. Several buckets of sauce on floor in kitchen. Pans of dumplings on speed rack under fly strips.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit and/or improperly stored. Rice scoops in water at 74F. Tongs on fryer handle. Knifes stored between prep tables.

Basic - In-use wet wiping cloth/towel used under cutting board. Two under boards in prep area.

Basic - Old food stuck to clean dishware/utensils. On several clean dishes.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Crack between door and jam on entry located in kitchen.