China Bowl Improves its Sanitary Rating

No Violations Were Observed

Basic - No handwashing sign provided at a hand sink used by food employees. Men's room and Lady's room **Warning**

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

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over cooked pPork **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked rice covered before cooling. **Warning**

Intermediate - Nonfood-grade basting brush used in food. **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Rice **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Underneath cookline equipment and reach in cooler. **Warning**At time of callback on 12.17.15 observed food debris under reach in coolers across from cookline.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**At time of callback on 12.17.15 observed ceiling tile in kitchen exhibiting an accumulation of dust and stains.

Basic - Dead roaches on premises. 1 in ladies bathroom ceiling tile. 1 in cabinet 1 underneath prep table across from stove in kitchen . 1 in cup **Admin Complaint**At time of callback on 12.17.15 observed 1 dead roach on bag of rice next to walk in cooler. Operator removed the carcass.

Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**At time of callback on 12.17.15 observed wet nesting above three compartment sink in hotel pans.

Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**At time of callback on 12.17.15 gap at threshold of door.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Underneath cookline equipment and reach in cooler. **Warning**

Basic - Build-up of grease on nonfood-contact surface. Underneath fryer **Warning**

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

Basic - Dead roaches on premises. 1 in ladies bathroom ceiling tile. 1 in cabinet 1 underneath prep table across from stove in kitchen . 1 in cup **Admin Complaint**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**

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

High Priority - Employee washed hands with no soap. **Warning**

High Priority - Roach activity present as evidenced by live roaches found. 1 in garbage can in kitchen 1 on tray in checkout area 1 on crawling on table in dining room 1 crawling from underneath prep table to stove. **Admin Complaint**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Underneath cook line equipment **Warning**At callback on 12.15.15 observed build of food debris, dust, or dirt underneath cookline equipment. At callback on 12.16.15 observed build-up of food debris, dust, dirt, and grease underneath cookline equipment.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen above three compartment sink **Warning**At callback on 12.15.15 observed Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen above three compartment sinkAt callback on 12.16.15 observed ceiling still dirty.

Basic - Dead roaches on premises. Approximately 10 underneath steam table Approximately 25 in glue trap underneath sink near back door of kitchen Approximately 10 in dry storage area Approximately 30 in cabinets at front counter Approximately 5 in reach in cooler tracks at from counter **Warning**At callback on 12.15.15 observed dead roaches on premises. 1 in handwash sink near rear door of kitchen. 2 in cabinets underneath expediting window. 2 underneath shelves in dry storage.At callback on 12.16.15 observed 1 dead roach on bag of rice in kitchen. 1 dead roach in cabinet. 1 dead roach in ceiling tile of ladies restroom. 1 dead roach underneath prep table across from stove in kitchen.

Basic - Garbage on the ground and/or pad around dumpster. **Warning**At callback on 12.15.15 observed garbage on the ground and/or pad around dumpster. At callback on 12.16.15 observed dumpster pad dirty.

Basic - Hole in or other damage to wall. In men's bathroom behind urinal **Repeat Violation** **Warning**At callback on 12.15.15 observed hole in wall in men's bathroom behind urinal. At callback on 12.16.15 observed hole in wall in men's bathroom behind urinal.

Basic - Soiled reach-in cooler gaskets. Flip top at cookline **Warning**At callback on 12.15.15 observed soiled gaskets on flip top reach in cooler at cookline. At callback on 12.16.15 observed gaskets soiled.

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Approximately 5 in kitchen **Repeat Violation** **Warning**At callback on 12.15.15 observed approximately 2 flies in kitchen. At callback on 12.16.15 observed approx. 1 live fly in the kitchen.

High Priority - Roach activity present as evidenced by live roaches found. 1 on floor in dining room 3 on counter in cash-up with paper products 1 in kitchen on prep table 1 on wall in kitchen near handwash sink **Warning**At callback on 12.15.15 observed roach activity present as evidenced by live roaches found. 1 live roach crawling on counter across from stove with single service items. 1 live roach crawling in cabinet underneath expediting windowAt callback on 12.16.15 observed 1 live roach crawling from underneath prep table towards stove. 1 live roach crawling in garbage can. 1 live roach on tray.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Underneath cook line equipment **Warning**At callback on 12.15.15 observed build of food debris, dust, or dirt underneath cookline equipment.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Beef and cases of chicken **Warning**At callback on 12.15.15 observed chicken, beef, and rice stored on the floor in walk in cooler.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen above three compartment sink **Warning**At callback on 12.15.15 observed Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen above three compartment sink

Basic - Dead roaches on premises. Approximately 10 underneath steam table Approximately 25 in glue trap underneath sink near back door of kitchen Approximately 10 in dry storage area Approximately 30 in cabinets at front counter Approximately 5 in reach in cooler tracks at from counter **Warning**At callback on 12.15.15 observed dead roaches on premises. 1 in handwash sink near rear door of kitchen. 2 in cabinets underneath expediting window. 2 underneath shelves in dry storage.

Basic - Garbage on the ground and/or pad around dumpster. **Warning**At callback on 12.15.15 observed garbage on the ground and/or pad around dumpster.

Basic - Hole in ceiling. In ladies bathroom **Warning**At callback on 12.15.15 observed hole in ceiling in ladies room.

Basic - Hole in or other damage to wall. In men's bathroom behind urinal **Repeat Violation** **Warning**At callback on 12.15.15 observed hole in wall in men's bathroom behind urinal.

Basic - Interior of microwave soiled with encrusted food debris. **Warning**At callback on 12.15.15 observed microwave encrusted food debris.

Basic - Soiled reach-in cooler gaskets. Flip top at cookline **Warning**At callback on 12.15.15 observed soiled gaskets on flip top reach in cooler at cookline.

Basic - Stored food not covered in walk-in freezer. Fried shrimp. **Warning**At callback on 12.15.15 observed fried shrimp stored in walk in freezer uncovered

Basic - Unnecessary items/unused equipment on the premises. In ladies bathroom. Cooler, equipment, and tools **Warning**At callback on 12.15.15 observed unnecessary items/unused equipment on the premises in ladies bathroom. Cooler, equipment, and tools.

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Approximately 5 in kitchen **Repeat Violation** **Warning**At callback on 12.15.15 observed approximately 2 flies in kitchen

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees. Corn starch slurry 85°, advised operator to use time in lieu of temperature. Printed out application for operator. **Corrective Action Taken** **Warning**At callback on 12.15.15 observed no application for time in lieu of temperature nor time mark sticker on corn starch slurry at room temperature.

High Priority - Roach activity present as evidenced by live roaches found. 1 on floor in dining room 3 on counter in cash-up with paper products 1 in kitchen on prep table 1 on wall in kitchen near handwash sink **Warning**At callback on 12.15.15 observed roach activity present as evidenced by live roaches found. 1 live roach crawling on counter across from stove with single service items. 1 live roach crawling in cabinet underneath expediting window

Intermediate - Encrusted material on can opener blade. **Warning**At callback on 12.15.15 observed encrusted material on can opener blade.

Intermediate - No soap provided at handwash sink. Near back door **Warning**At callback on 12.15.15 observed no soap at handwash sink near back door.

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Noodles 64-66° in walk in cooler, uncovered. **Corrected On-Site** **Warning**At callback on 12.15.15 observed noodles in walk in cooler covered while cooling. 55-51°

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Underneath cook line equipment **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Beef and cases of chicken **Warning**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen above three compartment sink **Warning**

Basic - Dead roaches on premises. Approximately 10 underneath steam table Approximately 25 in glue trap underneath sink near back door of kitchen Approximately 10 in dry storage area Approximately 30 in cabinets at front counter Approximately 5 in reach in cooler tracks at from counter **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. Both cooks **Warning**

Basic - Garbage on the ground and/or pad around dumpster. **Warning**

Basic - Hole in ceiling. In ladies bathroom **Warning**

Basic - Hole in or other damage to wall. In men's bathroom behind urinal **Repeat Violation** **Warning**

Basic - Interior of microwave soiled with encrusted food debris. **Warning**

Basic - Reuse of single-service articles. Operator uses dish washing liquid bottles to store soy sauce. **Warning**

Basic - Soiled reach-in cooler gaskets. Flip top at cookline **Warning**

Basic - Standing water or very slow draining water in mop sink. **Warning**

Basic - Stored food not covered in walk-in freezer. Fried shrimp. **Warning**

Basic - Unnecessary items/unused equipment on the premises. In ladies bathroom. Cooler, equipment, and tools **Warning**

High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.Fried chicken 107°-115° in fryer basket, fried chicken 81°-83° in steam table, Explained the proper parameters for hot holding and effective steam table use. Discarded. **Corrected On-Site** **Warning**

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. Operator grabbed fried chicken with bare hands. **Warning**

High Priority - Employee washed hands with cold water. In three compartment sink **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Approximately 5 in kitchen **Repeat Violation** **Warning**

High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Soy sauce stored in dish liquid containers **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees. Corn starch slurry 85°, advised operator to use time in lieu of temperature. Printed out application for operator. **Corrective Action Taken** **Warning**

High Priority - Roach activity present as evidenced by live roaches found. 1 on floor in dining room 3 on counter in cash-up with paper products 1 in kitchen on prep table 1 on wall in kitchen near handwash sink **Warning**

High Priority - Toxic substance/chemical stored by or with food. Oven cleaner next to egg drop soup. Removed by operator **Corrected On-Site** **Warning**

Intermediate - Encrusted material on can opener blade. **Warning**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sinks used to store dumplings cooling in water and an empty bucket. Bucket removed. **Warning**

Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. **Warning**

Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. **Warning**

Intermediate - Hot water not provided/shut off at employee handwash sink. In kitchen by back door **Warning**

Intermediate - No hot running water at three-compartment sink. **Warning**

Intermediate - No soap provided at handwash sink. Near back door **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Noodles 64-66° in walk in cooler, uncovered. **Corrected On-Site** **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Dumplings 82° in standing water in handwash sink. Rice 135-109° at cookline. Moved to walk in cooler **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. Labelled by operator **Corrected On-Site** **Warning**

Basic - Hole in or other damage to wall. Observed in men's bathroom next to toilet, and behind urinal. **Warning**

Basic - Accumulation of food debris/soil residue on handwash sink. Observed near cookline. **Warning**

Basic - Bathroom facility not clean. Observed in men's bathroom. **Warning**

Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**

Basic - Hole in or other damage to wall. Observed in men's bathroom next to toilet, and behind urinal. **Warning**

Basic - Shelf under preparation table soiled with food debris. Observed in food preparation area,and shelf above food preparation table. **Repeat Violation** **Warning**

Basic - Stored food not covered in walk-in cooler. Observed container of raw chicken uncovered in walk in cooler. Operator covered. **Corrected On-Site** **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Observed approximately 5-7 live flies in dish and food preparation area. **Warning**

Intermediate - Encrusted material on can opener blade. operator cleaned. **Corrected On-Site** **Repeat Violation** **Warning**

No Violations Were Observed

Basic - Clean utensils or equipment stored in soiled container on food prep table in dish area.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed shrimp thawing in prep sink by dish washing area. **Admin Complaint** **Corrected On-Site** **Repeat Violation**

Basic - Shelf over preparation table soiled with food debris.

Basic - Wall in disrepair. Observed under 3-compartment sink.

Basic - Wall soiled with accumulated black debris in dishwashing area. **Admin Complaint** **Repeat Violation**

Basic - Wood food-contact surface not properly sealed. Observed as shelf under food prep table across from 3-compartment sink.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed newspaper and egg crates used as food storage. **Admin Complaint** **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed Flip top unit ham 50°f, cooked pork 50°, cooked chicken 50°, cooked shrimp 50°,breaded chicken 53°, pork ribs 50°, raw pork 51°, all left overnight 10 hrs plus. Due to Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. of 41 degrees Fahrenheit or colder. **Admin Complaint** **Repeat Violation**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed Flip top unit ham 50°f, cooked pork 50°, cooked chicken 50°, cooked shrimp 50°,breaded chicken 53°, pork ribs 50°, raw pork 51°, all left overnight 10 hrs plus. Due to Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. of 41 degrees Fahrenheit or colder.

Intermediate - Encrusted material on can opener blade. **Admin Complaint** **Repeat Violation**

Intermediate - No probe thermometer provided to measure temperature of food products. **Admin Complaint** **Repeat Violation**

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed Flip top unit ham 50°f, cooked pork 50°, cooked chicken 50°, cooked shrimp 50°,breaded chicken 53°, pork ribs 50°, raw pork 51°, all left overnight 10 hrs plus. Operator adjusted temperature setting and will monitor as A Corrective Action.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed pasta in WIC not date marked prepared on site more than 24 hrs. **Admin Complaint** **Repeat Violation**

Basic - Build-up of food debris, on nonfood-contact surface. Observed on counters, by food prep sink and storage shelves.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed food containers wet nesting under food prep table.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in crevice behind food prep sink.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed by rice cooker on cookline near rear exit.

Basic - Soiled reach-in cooler gaskets. Observed in flip top unit on cookline.

High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed cooked pork in WIC at 49°f, due to improper cooling.

High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator purchased from neighboring business during inspection. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed in Flip top unit cooked pork 44°f, shrimp 43°, ham 43°, ribs 44°, Due to Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. of 41 degrees Fahrenheit or colder. Operator lowered temperature and will monitor as a Corrective Action.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed cooked pork at 49°f in WIC. In a 6 inch food container from left overnight, also covered..

Intermediate - Hot water not provided/shut off at employee handwash sink. Observed at front counter.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Observed in flip top unit on cookline.

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed cooked pork at 49°f in WIC. In a 6 inch food container from left overnight, also covered.

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed in Flip top unit cooked pork 44°f, shrimp 43°, ham 43°, ribs 44°. Operator adjusted temperature and will monitor as a Corrective Action.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed over ware washing area. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed in flip top unit RIC beef,shrimp, pasta and pork at 45f. Operator lowered ambient temperature to comply. **Corrected On-Site** **Warning**

Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**

Intermediate - Person in charge fails to exhibit active managerial control. **Warning**

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed over ware washing area. **Warning**

Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter. **Corrected On-Site** **Warning**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed shrimp thawing in standing water in prep sink. **Warning**

Basic - Raw animal food stored above unwashed produce.observed raw shrimp over unwashed green bell peppers. **Corrected On-Site** **Warning**

Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**

Basic - Soil residue build-up on nonfood-contact surface. Observed under equipment throughout kitchen. **Warning**

Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**

Basic - Wall soiled with black debris near exit door. **Warning**

Basic - Wood food-contact surface not properly sealed. Observed as shelving under food prep table. **Warning**

Basic - Working containers of food removed from original container not identified by common name. Observed soy sauce not labeled. **Warning**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at 200 ppm. **Corrected On-Site** **Warning**

High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Observed cardboard egg crates for wings. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed in flip top unit RIC beef,shrimp, pasta and pork at 45°f. Operator lowered ambient temperature to comply. **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed chicken soup at 126°f on steam table, operator reheated to 165°. **Warning**

Intermediate - Encrusted material on can opener blade. **Warning**

Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**

Intermediate - Person in charge fails to exhibit active managerial control. **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed various products in walk in cooler. **Warning**

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Intermediate - Scoop for flour soiled with old food debris. **Corrected On-Site** **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken **Warning**

Basic - Stored food not covered in walk-in cooler. Chicken **Warning**

Basic - Stored food not covered in walk-in freezer. Egg rolls **Warning**

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen **Warning**

Intermediate - Food manager certification expired. **Warning**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPRys contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken **Warning**

High Priority - Raw animal food not properly separated from ready-to-eat food. Eggs **Warning**

Basic - Stored food not covered in walk-in cooler. Chicken **Warning**

Basic - Stored food not covered in walk-in freezer. Egg rolls **Warning**

Basic - Case/container/bag of food stored on floor in kitchen. Chicken **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Chicken **Warning**

Basic - Food not stored at least 6 inches off of the floor. Chicken. Walk In Cooler **Warning**

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. **Warning**

Intermediate - Employee used handwash sink as a dump sink. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Warning**

Intermediate - No soap provided at handwash sink. Kitchen **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen **Warning**

Basic - Open dumpster lid. **Warning**

Intermediate - Food manager certification expired. **Warning**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. **Warning**

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

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

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken #1, Walk In cooler

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken #3, Walk In cooler

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Egg roll #1, Walk In cooler

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Egg roll #2 Walk In cooler

Critical - Working containers of food removed from original container not identified by common name. Chicken #2 Walk In cooler

Critical - Observed food stored on floor. Shrimp, Walk In Freezer

Critical - Observed uncovered food in holding unit/dry storage area. Pork, Walk In cooler

Critical - Observed uncovered food in holding unit/dry storage area. Shrimp, Walk In cooler

Critical - Observed uncovered food in holding unit/dry storage area. Chicken #1, Walk In cooler

Critical - Observed uncovered food in holding unit/dry storage area. Chicken #2, Walk In cooler

Critical - Observed uncovered food in holding unit/dry storage area. Chicken #3, Walk In cooler

Critical - Observed uncovered food in holding unit/dry storage area. Chicken #4, Walk In cooler

Critical - Observed uncovered food in holding unit/dry storage area. Chicken #5, Walk In cooler

Critical - Observed uncovered food in holding unit/dry storage area. Chicken #6, Walk In cooler

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

Observed employees with no hair restraint.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed encrusted material on can opener.

Observed utensils stored in crevices between equipment. Knives behind Hand wash sink

Critical - Observed handwash sink used for purposes other than handwashing. Front counter

Critical - Observed bathroom facility not clean. Ladys room

Critical - No handwashing sign provided at a handsink used by food employees. Kitchen

Critical - Observed unlabeled spray bottle. Clear liquid, Above K class Fire extinguisher

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Eggs over beef, Walk In Cooler

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Chicken over vegetables, Walk In Cooler

Wet wiping cloth not stored in sanitizing solution between uses.

Observed utensils stored in crevices between equipment.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken #1, Walk in cooler

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken #2, Walk in cooler

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

Critical - Observed food stored on floor. Chicken, Walk in cooler

Critical - Observed food stored on floor. Beef, Walk in cooler

Critical - Observed uncovered food in holding unit/dry storage area. Chicken #1, Walk in cooler

Critical - Observed uncovered food in holding unit/dry storage area. Chicken #2, Walk in cooler

Critical - Observed uncovered food in holding unit/dry storage area. Chicken #3, Walk in cooler

Critical - Observed uncovered food in holding unit/dry storage area. Chicken #4, Walk in cooler

Critical - Observed uncovered food in holding unit/dry storage area. Chicken #5, Walk in cooler

Critical - Observed uncovered food in holding unit/dry storage area. Chicken #6, Walk in cooler

Critical - Observed uncovered food in holding unit/dry storage area. Chicken #7, Walk in cooler

Critical - Observed uncovered food in holding unit/dry storage area. Egg roll, Walk in cooler

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken #1, Walk in Cooler, Repeat Violation. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken #2, Walk in Cooler, Repeat Violation. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken #3, Walk in Cooler, Repeat Violation. Corrected On Site.

Critical - Observed raw animal food stored over cooked food. Eggs, Walk in Cooler, Repeat Violation. Corrected On Site.

Critical - Observed food stored on floor. Rice, Repeat Violation.

Critical - Observed food stored on floor, Onions. Kitchen

Critical - Observed uncovered food in holding unit/dry storage area. Chicken, Walk in Cooler, Repeat Violation. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. Chicken #2, Repeat Violation. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. Chicken #3, Walk in Cooler, Repeat Violation. Corrected On Site.

Observed employee with no hair restraint.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed unlabeled spray bottle.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken #1, WIC

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken #3, WIC

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken #4, WIC

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken #5

Critical - Observed food stored on floor. Shrimp, WIF

Critical - Observed uncovered food in holding unit/dry storage area. Chicken #1, WIC

Critical - Observed uncovered food in holding unit/dry storage area. Chicken #2, WIC

Critical - Observed uncovered food in holding unit/dry storage area. Chicken #3, WIC

Critical - Observed uncovered food in holding unit/dry storage area. Chicken #4, WIC

Critical - Observed uncovered food in holding unit/dry storage area. Chicken , #5, WIC

Critical - Observed uncovered food in holding unit/dry storage area. Egg roll, WIC

Critical - Observed uncovered food in holding unit/dry storage area. Chicken, WIF

Wet wiping cloth not stored in sanitizing solution between uses. Kitchen

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

Critical - Observed food stored on floor. Chicken, WIC. Corrected On Site.

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

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

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

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

Wet mop not hung to dry.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Handwashing cleanser lacking at handwashing lavatory. Mens room

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing. Front Counter

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense flour

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

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

Critical - Observed unlabeled spray bottle.Mens room

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - No handwashing sign provided at a handsink used by food employees. KITCHEN Corrected On Site.

Critical - Observed food stored on floor. Pork WIC

Critical - Observed food stored on floor. Shrimp WIC

Critical - Observed handwash sink used for purposes other than handwashing.

Critical - Observed objectionable odors in bathroom. Ladys bathroom

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

Critical - Observed uncovered food in holding unit/dry storage area. Chicken 1

Critical - Observed uncovered food in holding unit/dry storage area. Chicken 2

Critical - Observed uncovered food in holding unit/dry storage area. Chicken 3

Critical - Observed uncovered food in holding unit/dry storage area. Chicken 4

Critical - Observed uncovered food in holding unit/dry storage area.Chicken 5

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken 2 WIC

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken 1 WIC

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken 3

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken 4