DYNASTY CHINESE CUISINE

Intermediate - No soap provided at handwash sink on cook line (empty) and in wait station. Repeat Violation

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Cloth used as a food-contact surface in wait station under tea urn spout. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple employee food dishes stored in upright cooler next to consumer food not labeled or segregated. Repeat Violation

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface near expo.

Basic - Exterior door has a gap at the threshold and side that opens to the outside. Door open/ screen door has gaps. Repeat Violation

Basic - Hole in or other damage to wall.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Soiled dry wiping cloth in use in multiple areas in kitchen. Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet soiled cloth stored on cook line table.

Basic - Wood food-contact surface not properly sealed at painted table near expo. Repeat Violation

High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Dish washer chlorine sanitizer 0 ppm. Employee adjusted sanitizer and re primed machine to 100ppm. Corrected On-Site

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

Intermediate - No soap provided at handwash sink. On cook line soap dispenser empty. Repeat Violation

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

Basic - Bathroom walls and door soiled.

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Cloth used as a food-contact surface in wait are near tea urn and latte maker.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in upright cooler, on food contact shelf next to equipment and in rice warmer on prep table near ware washing area. Manager removed food. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Fan stored on prep table near rice warmer and to go containers. Phone stored on food shelf at expo next to dish with tongs.

Basic - Equipment in poor repair. Handle broken on rice warmer.

Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door to side of kitchen has gaps at threshold and sides .

Basic - Soiled dry wiping cloth in use on food contact surfaces on cook line in multiple areas.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Door and walls near office soiled.

Basic - Wood food-contact surface not properly sealed. At expo shelf and table are made of wood that paint is deteriorating and wood is not sealed.

Basic - Working containers of food removed from original container not identified by common name. Pork, chicken, beef and other items in reach in freezer not labeled.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled dirty dishes and then began to engage in food prep, no glove change, no hand wash, discussed with employee, employee removed gloves and washed hands. Observed employee handle raw shrimp then begin to handle deli paper for plating ready to eat food. Discussed with employee, employee washed hands and discarded deli paper. Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. A/c drain line drains into server station hand wash sink. Water filter used for filling drinks connected to server station hand wash sink faucet. Manager disconnected water filter, states drain line is no longer active, pulled drain hose out of sink. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Glass door protein cooler handles soiled with residue. Back door to kitchen soiled around handle. Bathroom light switch and door soiled. Manager began cleaning items at time of inspection. Corrective Action Taken

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/ 3 kitchen staff and (1server/manager/owner) on duty.

Intermediate - No soap provided at handwash sink. At hand wash sink near three compartment sink. Operator stocked during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In fried chicken on make bar line. Operator removed during inspection. Corrected On-Site