C C Chinese Take Out Degrades its Sanitary Rating

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

Basic - Grease receptacle not on proper pad/nonabsorbent surface.

Basic - In-use tongs stored on equipment door handle between uses. On cooker door, employee removed **Corrected On-Site**

Basic - Observed standing water in mop sink.. Very slow drainage. Repair man called to clear drain

Basic - Open dumpster lid. Employee closed lid **Corrected On-Site**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink in flip top cooler on cook line.. Employee removed **Corrected On-Site**

Basic - Stored food not covered in reach in freezer. Veggie rolls in 2 door white freezer, uncovered in door of freezer

High Priority - Dented/rusted cans present. See stop sale. Tomatoe sauce cans

High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over potatoe fries In reach in freezers.

Intermediate - Handwash sink not accessible for employee use due to being blocked by buckets and pans. Employee removed **Corrected On-Site**

Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. Replaced **Corrected On-Site**

Basic - Bathroom facility not clean. Toilet.

Basic - Bowl or other container with no handle used to dispense food.sugar, rice, replaced **Corrected On-Site**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Storage shelfs, remove cardboard.

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Discarded. **Corrected On-Site**

Basic - Equipment in poor repair. Freezer lid briken

Basic - Food placed placed in a non food grated plastic container, won tongs, RIF.

Basic - Grease accumulated on kitchen floor and/or under cooking equipment, standing water on floor.

Basic - Grease on the ground and/or pad around grease receptacle. **Repeat Violation**

Basic - Water leaking from pipe and/or faucet/handle. 3 comp sink.

Basic - Wood food-contact surface not properly sealed. Chicken counter, cooks line.

Intermediate - Reach-in cooler shelves soiled with food debris.

Intermediate - Soil residue in food storage containers. Sugar, flour.

Basic - Dripping water coming from AC to floor in Walkin cooler.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Single-service articles not stored inverted or protected from contamination. Forks, spoons front counter.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in bucket, **Corrected On-Site**

Intermediate - Nonfood-grade basting brush used in food. Threw away, **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Chicken in black bins, removed some chicken, **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken covered in walkin, uncovered, **Corrected On-Site**

Basic - Bathroom facility not clean, toilet.

Basic - Build-up of food debris, grease debris build up on fryers, and cooking equipment. repeated violation.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Repeat Violation**

Basic - Floor tiles cracked, broken or in disrepair, hood area, tiles missing.

Basic - Food stored in holding unit not covered, regoons, freezer, dry storage room, repeated violation, corrected on site.

Basic - Grease accumulated under cooking equipment.

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.

Basic - No conspicuously located ambient air temperature thermometer in holding unit, main RIC, cooks line, corrected on site.

Basic - Open dumpster lid, overflowing.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**

Basic - Wall soiled with accumulated food debris, back door area.

High Priority - Employee failed to wash hands before putting on gloves to work with food. **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/hr/food-lodging/managercertification.html. **Corrected On-Site**

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic tiles in kitchen.

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Throughout restaurant.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic tiles in kitchen.

Basic - Dusty ceiling tiles and/or air conditioning vent covers. Kitchen.

Basic - Food stored in holding unit not covered. True and whirlpool freezers in dry storage, ragoons not covered

Basic - Grease accumulated under cooking equipment. Fryers, cookline.

Basic - Interior of refrigerator in disrepair/has exposed insulation. Chest freezer in dry storage.

Basic - Screen in window torn/in poor repair -in exhaust fan by back door, vermin present.

High Priority - Live rodent present, 2 medium live roaches in dry storage room. 1 baby dead roach behind freezer in dry storage. 1 baby dead behind flour container in kitchen.

Intermediate - Soil residue in food storage containers. White flour container. Being washed, **Corrected On-Site**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, squid, COS

Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored, Rif.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling, chicken, veggies, corrected on site.

Basic - Accumulation of debris in three-compartment sink. **Corrected On-Site**

Basic - Bathroom facility not clean.

Basic - Buildup of food debris/soil residue on equipment door handles, WIC, RIC.

Basic - Cutting board has cut marks and is no longer cleanable.

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**

Basic - Soil residue build-up on nonfood-contact surface, storage shelves.COS

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**

High Priority - Pesticide/insecticide labeled for household use only present in establishment, Product discarded.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, shrimp 47 f, RIC, cooks line. COS, PRODUCT DISCARDED

High Priority - Potentially hazardous (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, rice, 106 f, cooks line.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse, shrimp 47 f over 4 hours, RIC, front line, product discarded.

Intermediate - Interior of refrigerator soiled with accumulation of food residue.

Intermediate - No soap provided at handwash sink, kitchen, COS

Intermediate - Reach-in cooler shelves soiled with food debris.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, egg noodles, WIC, COS

Intermediate - Soil residue in food storage containers.

High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Noodles at 50 discarded.

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Noodles cooked last night and covered at cookline 50, discarded.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp spoke about repeat violations, can result in an Administrative Complaint.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pork over chicken,m **Corrected On-Site**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cooked food putting in container, **Corrected On-Site**

Intermediate - No soap provided at handwash sink, kitchen **Corrected On-Site**

Critical - Observed potentially hazardous food thawed in an improper manner-shrimp, chicken.

Critical - Packaged foods not properly protected from cuts when the case-overwrap is opened--rice noodles Corrected On Site.

Critical - Observed food stored on floor-. sauce, soup; Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area.-chicken, ragoon Corrected On Site.

Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area.Employee dishes, fork on banmarie Corrected On Site.

Observed gaskets/seals on cold holding unit in poor repair-cookline.

Nonfood-contact equipment not designed and constructed in a durable manner-freezer in dry storage .

Wet wiping cloth not stored in sanitizing solution between uses-kitchen

Critical - Observed soil residue in storage containers.

Critical - Observed toxic item improperly stored. Corrected On Site. bathroom

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-ribs-walkin.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation-shri,p next to vegetables Corrected On Site.

Nonfood-contact equipment not designed and constructed in a durable manner.-Whirlpool refrig; freezer rusted; wallkin door rusted and freezer with shrimp.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue-true freezer-eggrolls.

Critical - Outer openings of establishment cannot be properly sealed when not in operation-back door.

Observed wall soiled with accumulated food debris-kitchen

Ceiling not smooth and easily cleanable-acoustic tiles in prep . Repeat Violation.

Observed dusty ceiling tiles and/or air conditioning vent covers-kitchen . Repeat Violation.

Critical - Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. garlic & oil. Corrected On Site. discarded.

Critical - Observed food being cooled by nonapproved method. chicken cooling at ambient temperature. Corrected On Site. mobed to a freezer.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. fried chicken at 80 degrees fahrenheit after 2 h cooling at ambient temperature. Corrected On Site. moved to a freezer.

Critical - Equipment food-contact surfaces and utensils not sanitized. 3 compartment sink. Corrected On Site.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. spices shelf.

Observed food debris accumulated on kitchen floor.

Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.

Observed dusty ceiling tiles and/or air conditioning vent covers.

Critical - Observed unlabeled spray bottle. degreaser. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw chicken at the prep area. Corrected On Site. moved inside the cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. noodles, wontons at the prep area. Corrected On Site. implemented time control procedure.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour. Corrected On Site.

Observed dispensing equipment that allows contamination. no-handled cup inside a flour container. Corrected On Site. Repeat Violation.

Critical - Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.

Critical - Observed encrusted material on can opener. Corrected On Site.

Ceiling not smooth and easily cleanable. acousoustic tiles in prep areas. Repeat Violation.

Violation: 23-03-1Observed build-up of grease on nonfood-contact surface. cookline equipment. Repeat Violation.

Violation: 37-12-1Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. some products on the walk in cooler (pork, shrimp) not date marked. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. walk in cooler.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler

Critical - Observed uncovered food in holding unit/dry storage area. seasoning. Corrected On Site. Repeat Violation.

Observed dispensing equipment that allows contamination. no-handled cup inside seasoning container. Corrected On Site. Repeat Violation.

Observed single-use containers (boxes and/or cans) reused for the storage of food. cut plastic bottle reused as food container. Repeat Violation.

Critical - Equipment food-contact surfaces and utensils not sanitized. 3 compartment sink. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Observed build-up of grease on nonfood-contact surface. cookline equipment. Repeat Violation.

Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walk-in cooler.

Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Corrected On Site.

Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.

Critical - Observed raw animal food stored over cooked food. raw chicken over cooked rice on the walk-in cooler.

Critical - Observed uncovered food in holding unit/dry storage area. drystorage

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.

Observed equipment in poor repair. chest freezer lid.

Observed dispensing equipment that allows contamination. no-handled cups inside food containers. Repeat Violation.

Observed single-use containers (boxes and/or cans) reused for the storage of food. cut plastic bottles used as food containers.

Observed nonfood-grade containers used for food storage. shopping bags wich wontons in the reach in freezers.

Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. spices shelf (wood)

Observed build-up of grease on nonfood-contact surface. cookline equipment

Observed build-up of grease on nonfood-contact surface. hood & filters. Repeat Violation.

Observed single-service articles stored without protection from contamination. not inverted. Corrected On Site.

Critical - Covered waste receptacle not provided in women's bathroom.

Observed wall soiled with accumulated food debris. Walk-in cooler.

Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.

Observed dusty ceiling tiles and/or air conditioning vent covers.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. walk in cooler. according to operator the door was left open during rush hour, operator turn the unit colder.

Critical - Observed torn packages/bags of food exposing the contents to contamination. Corrected On Site.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. fliptop RIC.

Critical - Observed food stored on floor. walk in cooler.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. gloves.

Critical - Observed employee improperly washing hands. touching garbage can after washing hands. Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Observed beverage/ice dispensing equipment that allows contamination of the lip-contact surface. bowls in pork container.

Observed single-use containers (boxes and/or cans) reused for the storage of food. cleaning container (backing soda) reused for sauces.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Observed build-up of grease on nonfood-contact surface. hood & filters

Observed build-up of grease on nonfood-contact surface. cookline equipment

Observed build-up of food debris, dust or dirt on nonfood-contact surface. prep table lower shelves.

Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bean sprouts, eggs at the cookline.

Critical - Observed food being cooled by nonapproved method. deep containers, tightly wrapped, Corrected On Site.

Critical - Observed torn packages/bags of food exposing the contents to contamination.

Critical - Observed raw animal food stored over cooked food. raw eggs over cooked pork in WIC. Corrected On Site.

Critical - Observed food stored on floor. eggs in the WIC.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. rice.

Observed gaskets/seals on cold holding unit in poor repair. RIF.

Observed food debris accumulated on kitchen floor. drystorage area.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. observed two expired employee training certificates.

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. egg rolls, chicken tempura at room temperature. Corrected On Site. (moved to the wic). Observed chicken tempura at room temperature.

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork, shrimps, chicken at 45 degrees fahrenheit in fliptop RIC, less than 4 hr according to PIC. Observed pork, shrimps, chicken at greater than 41 degrees fahrenheit in fliptop RIC.

Violation: 14-51-1Observed nonfood-grade containers used for food storage. shopping bags with pasta and meat in RIF.

Critical - Violation: 30-02-1Vacuum breaker mising at hose bibb.

Critical - Violation: 32-10-1Covered waste receptacle not provided in women's bathroom.

Critical - Violation: 35A-08-1Observed live flies in kitchen.

Critical - Violation: 35B-04-1Outer openings of establishment cannot be properly sealed when not in operation.

Violation: 37-12-1Ceiling not smooth and easily cleanable. ceiling tiles in prep areas not smooth .

Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers. RIF area.

Critical - Bathroom not enclosed with tight-fitting, self-closing doors.

Ceiling not smooth and easily cleanable. ceiling tiles in prep areas not smooth .

Critical - Covered waste receptacle not provided in women's bathroom.

Critical - Hand wash sink lacking proper hand drying provisions. restroom . Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen . Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory. restroom. Corrected On Site.

Lights missing the proper shield, sleeve coatings or covers. RIF area.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. (Gloves) .

Critical - Observed employee wash hands with no soap. Corrected On Site.

Critical - Observed frayed/spliced electrical wires. For reporting purposes only. next to backdoor .

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. cooked rice.

Critical - Observed live flies in kitchen.

Observed nonfood-grade containers used for food storage. shopping bags with pasta and meat in RIF.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. egg rolls, chicken tempura at room temperature. Corrected On Site. (moved to the wic).

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork, shrimps, chicken at 45 degrees fahrenheit in fliptop RIC, less than 4 hr according to PIC.

Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.

Observed single-service articles stored without protection from contamination. take out boxes not inverted. Corrected On Site.

Observed single-use containers (boxes and/or cans) reused for the storage of food. cardboard boxes reused for food storage, egg rolls in RIF.

Critical - Outer openings not protected with self-closing doors.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.

Critical - Vacuum breaker mising at hose bibb.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed employee eating in a food preparation or other restricted area.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands-observed employees bring trash out to dumpster and immediately come back into kitchen and start working. Repeat Violation.

Observed hood filters soiled with accumulated grease.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat-soy sauce Repeat Violation.

Critical - Observed live flies in kitchen. Repeat Violation.

Observed nonfood-grade containers used for food storage-reused cans used for holding various sauces on line.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-chicken wings-wic. Repeat Violation

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-pork ribs wic- Repeat Violation.

Critical - Observed rodent activity as evidenced by rodent droppings found-2 dry rodent droppings observed on shelf above prep area. Corrected On Site-cleaned.

Critical - Observed soiled reach-in cooler gaskets-ric flip top.Repeat Violation.

Critical - Observed uncovered food in holding unit/dry storage area-various meat in rif. Repeat Violation.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above-precooked rice. Repeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-breaded precooked chicken. Repeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-ribs-wic Repeat Violation.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation-chicken, ribs, in wic.