Asian Chao #62 Degrades its Sanitary Rating
1700 W New Haven Ave
Melbourne, FL 32904
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High Priority - Cut cabbage held at greater than 41 degrees Fahrenheit. 75° recommend rapid chill
High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 63° recommend rapid chill. Manager placed on ice bath
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
No Violations Were Observed
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./ rice 116 degrees f on front line recommended rapid reheat to 165 degrees f **Warning**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds.raw chicken was cooked to 157 @ on the grill. The cook was educated to the proper cooking temperature of 165 and will use a. Calibrated thermometer to insure proper cook temperature **Corrected On-Site**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.the cooked white rice was being held in the kitchen on metal racks at 58 to cool, manager stated the rice was cooked in the last hour , the rice was rapid chilled during the inspection to 41 **Corrected On-Site**
Basic - Build-up of grease on nonfood-contact surface.on the sides of the fryers, heavy
Basic - Buildup of food debris/soil residue on equipment door handles.the walk in cooler and freezer handles have a heavy build up on the inside part of the handles
Intermediate - Handwash sink used for purposes other than handwashing.the kitchen hand sink had a food picher in it **Corrected On-Site** **Repeat Violation**
Basic - Grease accumulated on kitchen floor.under the fryers and cook line equipment
Basic - Attached equipment soiled with accumulated grease.on the hood and pipes and frame
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.in use corn starch and water mix is at 76 the cook rapid chilled the mix to 39 and is using an ice bath to keep it at or below 41 **Corrected On-Site**
Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds.chicken on the grill not cooked to 165 only 136 to 159 on some pieces . Cook rebooked all under cooked chicken to 165 **Corrected On-Site**
Observed cutting board grooved/pitted and no longer cleanable. **Repeat Violation**
Critical - Observed handwash sink used for purposes other than handwashing.the kitchen hand sink has a pan on it **Corrected On-Site**
Lights missing the proper shield, sleeve coatings or covers.in the kitchen
Observed cutting board grooved/pitted and no longer cleanable.
Observed floor and wall junctures not coved.broken and missi g cove molding observed at the walkin cooler and near the hand wash sink
Observed ceiling soiled with accumulated grease.in the kitchen area
Violation: 36-11-1Floors not maintained smooth and durable.the walk in cooler floor is rusted and no longer cleanable Repeat Violation.
Critical - Working containers of food removed from original container not identified by common name.sugar Repeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.the corn starch mix on the cook line is at 65 degrees fahrenheit . discarded by the manager , new mix will be kept less than 41 df using an ice bath Corrected On Site.
Critical - Observed food stored on floor.a box of meat is on the floor in the walk in freezer
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.a crew member used a bowel with no handles to scoop ice from the ice maker Corrected On Site.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.at the rice maker on the cookline
Observed cutting board grooved/pitted and no longer cleanable. the square cutting boards are cut and grooved Repeat Violation.
Food-contact surface not smooth and easily cleanable.many containers and lids are broken and or melted. Repeat Violation.
Observed old labels stuck to food containers after cleaning. Repeat Violation.
Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.chlorine tested at a toxic level plus 200 ppm Corrected On Site.
Observed single-service items stored on floor.a case of small to go containers is on the floor
Floors not maintained smooth and durable.the walk in cooler floor is rusted and no longer cleanable Repeat Violation.
Observed grease accumulated under cooking equipment.heavy build up
Critical - Observed sanitizing solution exceeding the maximum concentration allowed.sanitizer in the 3 comp sink was tested at plus 200 ppm Corrected On Site.
Critical - Working containers of food removed from original container not identified by common name.sugar container is not labled
Observed cutting board grooved/pitted and no longer cleanable.
Food-contact surface not smooth and easily cleanable.multiple food containers are broken and or cracke
Observed old labels stuck to food containers after cleaning.
Observed build-up of food debris, dust or dirt on nonfood-contact surface.on the reach in coolers
Floors not maintained smooth and durable.the walk in cooler floor is heavily rusted
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.at the rice cooker Corrected On Site.
Observed old labels stuck to food containers after cleaning.
Critical - Hot water not provided/shut off at employee hand wash sink.a company has attached a connection to the kitchen handwa h sink making it unusable.
Critical - Vacuum breaker mising at hose bibb.attached to the handwash sink in the kitchen
Critical - Handwash sink not accessible for employee use at all times.a company has blocked the use of the only handwash sink in the kitchen/prep/dishroom by diverting the water supply
Observed grease accumulated on kitchen floor.under the cook line equipment
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. the walk in cooler is holding food at 44 degress fahrenheit , must be 41 or less
Observed gaskets/seals on cold holding unit in poor repair.on the 2 door cook line reachin cooler
Food-contact surface not smooth and easily cleanable.many broken plastic food containers
Observed old labels stuck to food containers after cleaning.
Drain cover(s) missing.in front of the walkin freezer
Observed grease accumulated under cooking equipment.moderate build up
Observed attached equipment soiled with accumulated grease. the hoodsystem surface has a heavy buidup of grease
Critical - Working containers of food removed from original container not identified by common name. possibly flour in the kitchen
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. ice is being scooped with a no handle drink cup on the front service line
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.rice scoops in 75 degress fahrenheit water
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.above the 3 compartment sink
Observed gaskets/seals on cold holding unit in poor repair.on the 2 dooor cooks line reachin cooler
Observed single-service items stored on floor.a case of foam plates is on the floor next to the soda boxes
Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.Repeat Violation.
Observed hole in wall.many holes are in the prep area walls
Carbon dioxide/helium tanks not adequately secured.
Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Found at 0 ppm in 3 comp sink. Corrected On Site. 50ppm
Observed build-up of grease on hood filters above fryers
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, next to large rice cooker in grill area. Corrected On Site.
Observed nonfood-contact equipment in poor repair, walkin freezer not working properly; not in use, repairs to be done.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Found at 0 ppm. Corrected On Site. 100ppm
Carbon dioxide/helium tanks not adequately secured.
Observed gaskets/seals on cold holding unit in poor repair on cook's reachin.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl used as scoop in bulk salt container. Corrected On Site.
Observed walk-in freezer gasket torn/in disrepair.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths on front line counter,prep table and on cutting board at cook's line.
Equipment and utensils not properly air-dried. Clean dishes wetnesting. Pans seperated. Corrected On Site.