CHINA TASTE

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 beef in reach in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked noodles at 50°f, bean sprouts at 47°f. Operstor voluntarily discarded.

Intermediate - Food-contact surface soiled. -hand held slicer soiled with food debris.

Intermediate - Handwash sink used for purposes other than handwashing. -container stored in handwash sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -metal sauce can used to scoop rice.

Basic - Buildup of food debris/soil residue on equipment door handles. Repeat Violation

Basic - Cardboard used to line food-contact shelves at cookline.

Basic - Cloth used as a food-contact surface. -cloth used to cover cooked chicken in walk in cooler. Corrected On-Site

Basic - Floor soiled/has accumulation of debris in dry storage area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -rolling cart at cookline soiled with old food debris. -exterior of food storage containers soiled. -shelving in dry storage area soiled with food debris. -reach in freezer doors soiled.

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

Basic - Reuse of single-service or single-use articles. -egg flats and metal sauce cans reused. Operator discarded. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. -exterior panels of walk in cooler soiled with food debris.

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

High Priority - Nonfood-grade bags used in direct contact with food. -garbage bag used to store frozen chicken.

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 beef in reach in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken at 45°f in reach in cooler. Operator moved to another cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -soup at 127°f. Less than 2 hours in steam table.

Intermediate - Food-contact surface soiled with food debris. -oversized mixing bowl hanging on wall heavily soiled with food debris, grease.

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

Basic - Bowl or other container with no handle used to dispense food. -cup used to dispense cooked rice.

Basic - Buildup of food debris/soil residue on equipment door handles. -reach in cooler by front counter. -microwave door.

Basic - Cardboard used to line nonfood-contact shelves. -soiled cardboard on top of chest freezer.

Basic - Cloth used as a food-contact surface. -dry cloth used to cover cooked chicken in walk in cooler.

Basic - Floors soiled: - grease, debris under fryer. -food debris on walk in cooler floor.

Basic - Ice buildup in chest freezer.reach-in freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -exterior of rice cooker has accumulation of food debris. -exterior of chest freezer soiled with food debris. -exterior of food storage containers heavily soiled. -bottom shelf in dry storage area soiled with food debris. -exterior of upright freezers soiled with food debris.

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

Basic - Reuse of single-service or single-use articles. -metal cans.

Basic - Time/temperature control for safety food thawed in an improper manner. -shrimp thawed in standing water.

Basic - Unclean building components, attachments or fixtures. -walk in cooler wall soiled.

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

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. -walls behind three compartment sink with areas of rust.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls in back kitchen soiled with oil, grease. -wall behind three compartment sink soiled with food debris.

High Priority - Metal stem-type thermometer soiled.

High Priority - Nonfood-grade bags used in direct contact with food. -grocery bags used in direct contact with raw chicken wings in reach in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over sauce containers in walk in cooler.

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. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -utensils stored in handwashing sink. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles, reach in cooler at cook line. Repeat Violation

Basic - Floor soiled/has accumulation of debris under food storage containers in dry food storage area.

Basic - Nonfood-contact surface soiled with food debris. -shelving in walk in cooler. Repeat Violation

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

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

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 beef in reach in freezer. Corrected On-Site

Intermediate - No soap provided at handwash sink located next to 3 bay sink. Repeat Violation

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.

Basic - Bowl or other container with no handle used to dispense corn starch. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. -microwave door handle soiled.

Basic - Floor soiled/has accumulation of debris under fryers, in front of dry food storage shelving and in front of walk in cooler door.

Basic - Ice buildup in reach-in freezer.

Basic - Interior of microwave has accumulation of food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -shelving in prep area soiled either food debris. -buildup of grease and debris on oven. -buildup up of grease and food debris on stainless ledge at end of cookline. -buildup of food debris on table with rice cooker. -exterior of food storage containers for flour and sugar soiled. Repeat Violation

Basic - Soiled cardboard used to line top of chest freezers.

Basic - Stored food not covered. -cornstarch Corrected On-Site

Basic - Wall behind 3 bay sink soiled with accumulated grease, food debris, and/or dust.

High Priority - Nonfood-grade bags used in direct contact with food. Frozen egg rolls stored in grocery bags.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu at 69°f. Out of cooler 2 hours. Operator moved to cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Fan stored on top of handwash sink. Corrected On-Site

Intermediate - No soap provided at handwash sink.

Basic - Bowl or other container with no handle used to dispense food. Cup used to dispense sugar. Corrected On-Site Repeat Violation

Basic - Employee personal items (shirt) stored on food storage shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled Food debris: food storage containers.

Basic - Wall soiled with accumulated food debris behind three compartment sink.

High Priority - Cooked chicken placed back in empty box for raw chicken. Advised operator to reheat chicken to 165°f.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil at 46°f at cookline. Operator moved back to cooler.

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used to dispense cooked rice.

Basic - Buildup of food debris/soil residue on equipment door handles, reach in coolers.

Basic - Floor soiled/has accumulation of debris under equipment.

Basic - Ice buildup in reach-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust: shelf at cookline above coolers, wire shelving in walk in cooler, table with rice cooker, shelving in dry storage area, exterior of food storage containers.

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

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. Open container of screws/bolts stored on top of reach 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 beef in reach in freezer.

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 - 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, egg rolls in walk in cooler.

Basic - Buildup of food debris/soil residue on reach in cooler door handles.

Basic - Floor soiled/has accumulation of debris under fryer.

Basic - Improper storage of maintenance equipment that interferes with cleaning.

Basic - Nonfood-contact surface soiled with food debris: shelf above reach in cooler at cookline, wire shelving in walk in cooler, shelving in dry storage area.

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

Basic - Wall soiled with accumulated food debris behind 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 stored over raw beef in freezer.

Basic - Employee personal items (keys, cellphone) stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris: oven, shelving at cookline, stove top, handles at hand wash sink, exterior of sugar and salt containers, shelving for dry foods.

Basic - Operator does not permit customers to use bathroom. Sign states bathroom out of order. Repeat Violation

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

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Repeat Violation

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

Basic - Buildup of food debris/soil residue on equipment door handles (cooler lid handle).

Basic - Employee cellphone stored in a food preparation area.

Basic - Floor soiled/has accumulation of debris behind oven, in front of dry storage shelving, walk in cooler floor.

Basic - Nonfood-contact surface soiled with food debris: dry storage shelving.

Basic - Operator does not permit customers to use bathroom. Sign on bathroom says out of order. Corrected On-Site

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

Basic - Single-service articles stored in restroom.

Basic - Working containers of food removed from original container not identified by common name, potato flour.

High Priority - Nonfood-grade bags used in direct contact with food. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken at cook-line at 69°f. Out of cooler 1.5 hours. Operator moved back to cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken broth at 131°f. Operator turned up unit.

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

Basic - Floor soiled/has accumulation of debris, by dry storage shelf, walk in cooler.

Basic - Ice buildup in reach-in freezer.

Basic - Nonfood-contact surface soiled, exterior of reach in coolers.

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

Basic - Wall soiled with accumulated food debris behind three compartment sink.