China Inn Improves its Sanitary Rating

Basic - - From inspection on 2016-08-03: Basic - Hood soiled with accumulated grease, dust or food debris. . **Warning** - From follow-up inspection on 2016-08-05: **Time Extended**

Basic - - From inspection on 2016-08-03: Basic - Soiled reach-in cooler gaskets. Front of house Cook line refrigerator doors. All 4. **Warning** - From follow-up inspection on 2016-08-05: **Time Extended**

Basic - Food stored in holding unit not covered. Multi items in ric not covered overnight, cut cabbage, 3 ind sauces. **Warning**

Basic - Food stored on floor of walk in cooler, 2 large tubs raw chicken wings. **Warning**

Basic - Hood filter not fully installed from automatic fire suppression/exhaust system. **Warning**

Basic - Hood soiled with accumulated grease, dust or food debris. . **Warning**

Basic - Ice scoop handle in contact with ice. In bin in freezer with ice. **Corrected On-Site** **Warning**

Basic - Soiled reach-in cooler gaskets. Front of house Cook line refrigerator doors. All 4. **Warning**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Items in walk in cooler are not arranged so that ready to eat are above raw unwashed. **Warning**

Basic - Working containers of food removed from original container not identified by common name. Raw chicken wings in front cooler not correctly labeled. **Corrected On-Site** **Warning**

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Found Rice cooked on 8/2/16 in Walkin at 55° that was not cooled properly. STOP SALE ITEM. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked rice not cooled to prior temp, found at 55° at opening. See stop sale. **Warning**

High Priority - Raw animal food stored over cooked food. Observed raw she'll eggs stored above ready to eat sauces in reach in cooler on cooks line. **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over ready-to-eat food. In chest freezer. Items not in original packaging and stored over ready to eat ice cream and vegetables. **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked rice from previous day found at 55° in walk in cooler. **Warning**

Intermediate - Buildup of soiled material on racks in the reach-in cooler. In walk in freezer and refrigerator. **Warning**

Intermediate - Non-pitting surface rust on food-contact equipment. Bottom shelf of prep table needs resurfaced. **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water. **Corrected On-Site**

Basic - Hood soiled with accumulated grease, dust or food debris. .

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

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. Raw shell eggs, operator states they were pulled out 1 hour ago, must discard at 6 pm. **Corrective Action Taken**

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Could not find, filled out new one. **Corrected On-Site**

Basic - Food stored on floor. Jug of oil , buckets of sauce. ** **Corrected On-Site** **Repeat Violation**

Basic - Reuse of single-use articles. Cardboard for to go orders. **Repeat Violation**

Basic - Single-service articles not stored inverted or protected from contamination. Form containers for To go **Corrected On-Site**

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

High Priority - Spray hose at mop sink lower than flood rim of sink. **Corrected On-Site**

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Cookline cooler ambient temperature 47°

Basic - Food stored on floor. Jugs of oil and buckets of sauce.

Basic - Reuse of single-use articles. Cardboard for to go

High Priority - Container of medicine improperly stored. On shelf with food in dry storage. **Corrected On-Site**

High Priority - Employee washed hands with cold water.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw pork 46°

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom.

Basic - Hood soiled with accumulated grease.

Basic - Reuse of ridged single-use container. Cardboard reused for to go. **Repeat Violation**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.

Intermediate - Encrusted material on can opener blade. Portable.

Intermediate - Encrusted, soiled material on slicer. Pusher piece

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Bottled water, phone, keys. **Corrected On-Site** **Repeat Violation**

Basic - Food stored on floor. Jug of oil. **Corrected On-Site**

Basic - In-use knife/knives stored in cracks between pieces of equipment. Table and reach in cooler **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons 81° water. **Corrected On-Site** **Repeat Violation**

Basic - Outer openings not protected with self-closing doors. **Repeat Violation**

Basic - Reuse of ridged single-use container. Cardboard used for to go orders.

Basic - Wood food-contact surface not properly sealed. Walk in cooler.

High Priority - Dented/rusted cans present. See stop sale. 5 cans of hoisin sauce.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cashier after ringing up order grabbed to go cartons for order. **Repeat Violation**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over shell rggs. **Repeat Violation**

Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**

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

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Phones on shelf with restaurant food. **Repeat Violation**

Basic - Equipment or utensils not designed or constructed for food. Paint mixer wand attached to drill used to mix food.

Basic - Food stored on floor. Jugs of oil buckets of sauce. **Repeat Violation**

Basic - In-use utensil stored in water between uses. 85° water, rice scoop. **Corrected On-Site** **Repeat Violation**

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

Basic - Reuse of single-use number 10 cans.

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

High Priority - Container of medicine improperly stored. Above prep table **Corrected On-Site**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Employee washed hands with cold water.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishes being done by hand not sanitized.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over shell eggs

Intermediate - Heavy Encrusted, soiled material on slicer. **Repeat Violation**

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked chicken. 115°-120°**Corrected On-Site**

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 rolls, chicken.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Silver by registers.

Basic - Bowl or other container with no handle used to dispense food. Flour

Basic - Employee personal items stored in or above a food preparation area. Cell phone above prep table

Basic - Food stored on floor. Oil, buckets of sauce

Basic - Hood soiled with accumulated grease.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop **Corrected On-Site**

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

Basic - Single-service articles not stored inverted or protected from contamination. Foam to go containers

Basic - Storage of tools on shelf above or with food.

Basic - Stored food not covered in walk-in cooler. Cut vegetables **Repeat Violation**

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

Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Flour, sugar, salt

High Priority - Hose attached to faucet at mop sink eliminating required air gap.

High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Butane

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Egg rolls 120° placed in walkin.

Intermediate - Slicer blade guard soiled with old food debris.

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

Basic - The bathroom is not designated with signage

No Violations Were Observed

Basic - Cardboard used to line food-contact shelves. Corrected on site

Basic - Clean utensils stored between equipment and wall.

Basic - Dusty ceiling tiles and/or air conditioning vent covers.The bathroom vent is dusty

Basic - Food stored in holding unit not covered.Eggrolls in walk in **Repeat Violation**

Basic - Grease accumulated under cooking equipment.

Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.Ther is a scoop without a handle in the rice . Corrcted on site

Basic - Reuse of single-service articles.Egg cartons are used for utensil storage. Corrected on site **Repeat Violation**

Basic - Single-service articles improperly stored.The clean to go containers are in a old busch beer box. Correctedon site

Basic - Soil residue build-up on nonfood-contact surface.The trash can by the rer door is dirty

Basic - Stored food not covered in chest freezer.Frozen wontons **Repeat Violation**

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

Basic - Wall soiled with accumulated food debris.The wall by the rear door is dirty

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.cutting vegetables peas and broccoli

High Priority - Nonfood-grade containers used for food storage _ direct contact with food.Salt

High Priority - Pesticide/insecticide labeled for household use only present in establishment. 3 cans of raid by rear door

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. See stop sale. Noodles 64f, bean sprouts 86f **Repeat Violation**

High Priority - Raw animal food stored over ready-to-eat food.there is raw chicken over ready to eat vegetables in walkin

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. There is raw chciken over raw beef in walk in in un hermetically sealed containers

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.stop sale rice 104f, Bean sprout 77f for undetermined time

Intermediate - Accumulation of food debris/grease on food-contact surface.The knives on the clean rack are dirty . The rack is by the 3 bin sink

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Mailed handout to operator

Intermediate - Establishment has no 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 written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.new Form emailed to operator. Plan only includes corn starch and bean sprouts **Repeat Violation**

Intermediate - Spray bottle containing toxic substance not labeled.large sprayer not labeled

Critical - Observed dented/rusted cans.2 dented cans manager discarded

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit./ corn starch mixture will discard at 3 pm just made- gave the time as public health control form

Critical - Observed potentially hazardous food thawed in an improper manner.raw pork on speed rack prep area temp at 30 degrees f re- educated on defrosting processes

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust./ observed make shift shelf strainer on trash can with a strainer of cut cabbage on top

Critical - Observed uncovered food in holding unit/dry storage area./ uncovered dumplings in long freezer

Observed nonfood-grade containers used for food storage./ for bulk rice

Observed reuse of single-service articles./ observed an egg crate utilized as a utensil liner on shelf under the sop **Corrected On-Site**

Observed ceiling in disrepair./ men's room back of restaurant severe water damage **Repeat Violation**

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.fried chicken at 51f on table corrective action taken

Critical - Displayed food not properly protected from contamination.wontons in lid freezer are in cardboard box that they did not come in

Critical - Observed raw animal food stored over ready-to-eat food.raw chicken over bok choy in wallk inRepeat Violation.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.cup without handle in salt

Observed large strainer stored in mens room

Food-contact surface not smooth and easily cleanable.cArdboard in use under single service items on to go rack

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.utensils in room temp waterRepeat Violation.

Observed reuse of single-service articles.reuse of metal cans Repeat Violation.

Critical - Hand wash sink lacking proper hand drying provisions.kitchen

Observed wall soiled with accumulated food debris.mop sink door wand outside wall

Observed hole in ceiling.water damage in mens room

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.missing several employees, other have safe staff

Critical - Observed corn starch and water at 77 F and bean sprouts at 76 F Less than 4 hrs recommend rapid chill.Corrected On Site.time as a public health control.Repeat Violation.

Critical - Observed cooked noodles cooling while covered containers. Was with in proper cooling perameters. Corrected On Site.uncovered

Critical - Observed raw beef stored over seafood in walk in cooler.

Critical - Observed raw beef stored over seafood in chest freezer.

Critical - Observed raw foods stored over cooked chicken, cooked,noodles and sauces in the walkin cooler

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Observed nonfood-grade containers used for food storage.in walkin cooler and chest freezer

Shelves in walk-in cooler not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

Observed reuse of single-service articles.reuse of metal cans

Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.Shell eggs found stored at room temperature of 80 DEGREES F at cook line.Eggs still cold to touch.Rapidly chilled to freezer and stored in cook's cooler. Corrected On Site.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Obseved fried chicken [GEN CHOW],cooling at 85 DEGREES F,for two hours,in deep container at pp area. Corrected On Site.Chicken placed on slaalow tray to rapidly cool.Note chicken cooled to internal temperate of 52 DEGREES F in 35 minutes.

Observed nonfood-grade containers used for food storage.Observed brown paper bags from single service containers being used as food liner for draining of fried egg rolls. Corrected On Site.Operator using paper towels ,on top of bags.

Single-service containers not constructed with the required characteristics.Observed no 10 food cans being reused for cut ,washed vegetables.

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Observed empty egg cartons in use for lining shelves for containers of food in walk-in cooler.

Observed fry and cook's cooler door gaskets with slimy/mold-like build-up.

Critical - Observed potentially hazardous food ,[raw pork] thawed in standing water. Corrected On Site.Water running into containers and spilling over side into drain of sink.

Critical - Observed uncovered food,washed produce in pails in walk in cooler Corrected On Site.

Observed in-use utensil,rice scoops stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.

Equipment or utensils not designed or constructed in a durable manner.Reusing plastic grocery bags for storing of meats in freezer.

Observed moldy ceiling tiles and/or air conditioning vent covers in dining room. Repeat Violation.

Critical - Observed fish [blue fish] recreationally caught and stored in walk in cooler and freezer.Operator stated "fish given to him from customer.Fish is only for his personal use".No invoice available for fish.Operator informed fish is stop saled and must be removed from establishment . Corrected On Site.

Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.Shell eggs found stored at room temperature at cook line. Corrected On Site.

Observed build-up of grease on filters in hood.

Observed reuse of single-service articles.Empty plastic jug found cut in half being used as food scoop. Corrected On Site.

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

No Violations Were Observed

Critical - Observed chlorine sanitizing solution exceeding the maximum concentration allowed; noted above 200 ppm chlorine in towell buckets. Corrected On Site.

Critical - Observed food being cooled by nonapproved method.Observed fried rice cooling in eight inch deep container in walkin cooler.

Observed in-use utensil [rice scoops] stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.

Observed nonfood-grade containers used for food storage.Establishment observed using plastic grocery bags for food storage in walkin freezer.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Observed cleaver stored between table and work cooler. Repeat Violation. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses at prep table. Corrected On Site.Repeat Violation.