China Island Chinese Rest Improves its Sanitary Rating

Basic - Equipment and utensils not properly air-dried - wet nesting. At 3 compartment sink.

Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line. Employee removed water. **Corrected On-Site**

Basic - Interior of microwave soiled with encrusted food debris. At cook line.

Basic - Open dumpster lid.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef. Employee moved beef in to walk in cooler. **Corrective Action Taken**

Basic - Single-service articles not stored inverted or protected from contamination. At front counter.

Basic - Stored food not covered in walk-in cooler. Beef. Employee covered beef. **Corrected On-Site**

Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. At walk in cooler.

Basic - Walk-in cooler/walk-in freezer floor soiled.walk in cooler.

Basic - Wet mop not stored in a manner to allow the mop to dry. At kitchen.

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

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

High Priority - Raw animal food stored over ready-to-eat food. Shelled eggs over cut lettuce.

High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. By 3 compartment sink. Employee removed and properly stored. **Corrected On-Site**

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

Intermediate - No soap provided at handwash sink. At kitchen. Employee provided soap. **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. Various food in walk in cooler.

Basic - Bowl or other container with no handle used to dispense food, to scoop flour.

Basic - Cloth used as a food-contact surface, wonton wrap.

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

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

Basic - Equipment in poor repair, lid of reach in freezer where ice cream is stored.

Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.

Basic - Floor soiled/has accumulation of debris.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.

Basic - Nonfood-grade bags used in direct contact with food, to store ice in ice ream RIF , pork and beef in walk in freezer.

Basic - Open dumpster lid.

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

Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door. **Repeat Violation**

Basic - Stored food not covered in walk-in cooler, cooked chicken, dumplings, vegetables"

Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. **Repeat Violation**

Basic - Walk-in cooler/walk-in freezer floor soiled.

Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**

Basic - Wet wiping cloth not stored in sanitizing solution between uses, on prep table.

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

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.

High Priority - Employee washed hands with cold water.

High Priority - Employee washed hands with no soap.

Intermediate - Employee washed hands in a sink other than an approved handwash sink, 3 compartment sink.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.

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.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, cooked chicken, dumplings, cooked shrimp, in walk in cooler. **Repeat Violation**

Intermediate - Torn packages/bags of food exposing the contents to contamination, flour.

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

Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**

Basic - Outer openings not protected with self-closing doors, rear door.

Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.

Basic - Wet mop not stored in a manner to allow the mop to dry.

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, dumplings and various other food.

Basic - Accumulation of food debris/soil residue on handwash sink, by walk in cooler.

Basic - Accumulation of food debris/soil residue on paper towel and/or soap dispenser, soap.

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

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

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

Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.

Basic - Floor soiled/has accumulation of debris.

Basic - Food stored in a prohibited area container of raw chicken stored over trash can.

Basic - Food stored on floor containers of pork in kitchen.

Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**

Basic - No handwashing sign provided at a hand sink used by food employees, in ladies restroom.

Basic - Outer openings not protected with self-closing doors, rear door.

Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.

Basic - Shelf under preparation table soiled with food debris.

Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up.

Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.

Basic - Walk-in cooler/walk-in freezer floor soiled.

Basic - Wall soiled with accumulated black debris in dishwashing area, over 3 compartment sink.

Basic - Wet mop not stored in a manner to allow the mop to dry.

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

High Priority - Dented/rusted cans present, 2 cans of hoisin sauce.See stop sale.

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

Intermediate - Accumulation of food debris/grease on food-contact surface, rice cooker.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR 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, dumplings and various other food.

Intermediate - Torn packages/bags of food exposing the contents to contamination, flour by ware washing area.

Basic - Attached equipment soiled with accumulated dust, grease, or food debris, hood vents.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, under prep tables in kitchen.

Basic - Build-up of mold-like substance on nonfood-contact surface, walk in cooler door. **Repeat Violation**

Basic - Cove molding at floor/wall juncture broken/missing, going into kitchen.

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

Basic - Gaskets with slimy/mold-like build-up, walk in cooler. **Repeat Violation**

Basic - Hole in or other damage to wall, going into kitchen.

Basic - Open dumpster lid.

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

Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door. **Repeat Violation**

Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.

Basic - Wall soiled with accumulated black debris in dishwashing area.

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

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

Basic - Accumulation of debris in three-compartment sink.

Basic - Accumulation of debris inside warewashing machine.

Basic - Attached equipment soiled with accumulated dust, grease, or food debris, hood vents.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, under prep tables in kitchen.

Basic - Build-up of mold-like substance on nonfood-contact surface, walk in cooler door. **Repeat Violation**

Basic - Cove molding at floor/wall juncture broken/missing, going into kitchen.

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

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. 0 ppm. **Warning**

Basic - Employee eating while preparing food.

Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**

Basic - Food stored in a prohibited area, container of chicken stored over trash container.

Basic - Gaskets with slimy/mold-like build-up, walk in cooler. **Repeat Violation**

Basic - Hole in or other damage to wall, going into kitchen.

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

Basic - Open dumpster lid.

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

Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door. **Repeat Violation**

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

Basic - Stored food not covered in walk-in cooler, cooked chicken, prepared vegetables. **Repeat Violation**

Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.

Basic - Walk-in cooler/walk-in freezer floor soiled.

Basic - Wall soiled with accumulated black debris in dishwashing area.

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

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 dried hands on clothes/apron/soiled towel after washing.

High Priority - Employee washed hands with cold water. **Repeat Violation**

High Priority - Employee washed hands with no soap. **Repeat Violation**

Intermediate - Employee washed hands in a sink other than an approved handwash sink, 3 compartment sink.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

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

Basic - Observed: Accumulation of food debris/soil residue on soap dispenser, by 3 compartment sink.

Basic - Observed: Build-up of food debris, dust or dirt on nonfood-contact surface, walk in-cooler door.

High Priority - Observed: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

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

Intermediate - Observed: Employee washed hands in a sink other than an approved handwash sink, 3 compartment sink.

High Priority - Observed: Employee washed hands with cold water.

High Priority - Observed: Employee washed hands with no soap.

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

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

Basic - Observed: No copy of latest inspection report available.

Intermediate - Observed: 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.

Basic - Observed: Observed: Bowl or other container with no handle used to dispense food, to scoop flour.

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

Basic - Observed: Outer openings of establishment cannot be properly sealed when not in operation, rear door.

Basic - Observed: Single-service articles not stored inverted or protected from contamination, take out containers.

Basic - Observed: Stored food not covered in walk-in cooler, various food.

Basic - Observed: Walk-in cooler gaskets soiled with slimy/mold-like build-up.

Basic - Observed: Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Observed: Wall soiled with accumulated black debris in dishwashing area.

Basic - Observed: Wet mop not stored in a manner to allow the mop to dry.

Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses, sitting on prep table.

Intermediate - Oserved: Handwash sink used for purposes other than handwashing, storing pots.

Basic - Accumulation of food debris/soil residue on soap dispenser.

Basic - Attached equipment soiled with accumulated dust, fan off cook-line .

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, by rice cooker.

Basic - Cardboard used to line food-contact shelves. **Repeat Violation**

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

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

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.

Basic - Food debris accumulated on kitchen floor.

Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, in kitchen.

Basic - Open dumpster lid.

Basic - Outer openings not protected with self-closing doors, rear door.

Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.

Basic - Walk-in cooler/walk-in freezer floor soiled.

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

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses, sitting on prep table.

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

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Advised operator to sanitize in 3 compartment sink, until ware washing machine is repaired.

High Priority - Displayed food not properly protected from contamination, noodles on table in dining room. Advised operator to place bowl of noodles when guest sits down to dine.

High Priority - Nonfood-grade containers used for food storage - direct contact with food, laundry basket used to store prepared vegetables, in walk in cooler.

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

Intermediate - Cutting board(s) stained/soiled.

Intermediate - Handwash sink used for purposes other than handwashing, storing pot.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.

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

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

Intermediate - Torn packages/bags of food exposing the contents to contamination, flour.

Basic - Accumulation of food debris/soil residue on handwash sink.

Basic - Cardboard used to line food-contact shelves. **Repeat Violation**

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

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

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

Basic - Ice scoop stored with handle in contact with ice in ice machine.

Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, over freezer chest.

Basic - Open dumpster lid.

Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water, shrimp.

Basic - Single-service articles not stored at least 6 inches above the floor, take out containers on shelf.

Basic - Walk-in cooler/walk-in freezer floor soiled.

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

Basic - Wall soiled with accumulated food debris.

Basic - Wet mop not stored in a manner to allow the mop to dry.

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

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

High Priority - Nonfood-grade containers used for food storage - direct contact with food, laundry basket to store broccoli.

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

Intermediate - Handwash sink used for purposes other than handwashing, storing pan.

Intermediate - Interior of reach-in freezer soiled with accumulation of food residue, ice cream.

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

Intermediate - Soil residue in food storage containers.

No Violations Were Observed

Basic - Attached equipment soiled with accumulated dust, vents.

Basic - Build-up of grease on nonfood-contact surface under stove.

Basic - Cove molding at floor/wall juncture broken/missing, in kitchen.

Basic - Employee personal items stored with or food in walkin cooler.

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

Basic - Food stored on floor, pans of pork.

Basic - Hood soiled with accumulated grease.

Basic - Ice scoop handle in contact with ice.

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

Basic - Open dumpster lid.

Basic - Single-service articles not stored inverted or protected from contamination.

Basic - Soil residue build-up on nonfood-contact surface, handle of handwash sink in kitchen.

Basic - Soiled reach-in cooler gaskets.

Basic - Stored food not covered in walk-in cooler.

Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.

Basic - Wall soiled with accumulated food debris throughout.

Basic - Wet wiping cloth not stored in sanitizing solution between uses, sitting on prep table.

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

Basic - Worn, torn and/or soiled floors/carpeting in dining room.

High Priority - Employee washed hands with cold water, cook.

High Priority - Employee washed hands with no soap, cook.

High Priority - Fried noodles re-served to customers.

High Priority - Nonfood-grade containers used for food storage _ direct contact with food, vegetables in laundry basket.

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler, raw egg over onions. **Corrected On-Site**

High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

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

Intermediate - Cutting board(s) stained/soiled.

Intermediate - Employee washed hands in a sink other than an approved handwash sink, in 3 compartment sink, cook.

Intermediate - Handwash sink used for purposes other than handwashing in kitchen.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher. Quat used instead of thermo tape.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, ice cream.

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

Intermediate - Soil residue in food storage containers.

Basic - Cardboard used to line food-contact shelves. **Warning**

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

Basic - Cloth used as a food-contact surface. **Warning**

Basic - Grease accumulated under cooking equipment. **Warning**

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

Basic - Reach-in cooler gasket torn/in disrepair. **Warning**

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

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

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

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**

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

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

Intermediate - Records/documents for required employee training do not contain all of the required information. **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. **Warning**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. **Warning**

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

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

High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer y not all products commercially packaged. **Warning**

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

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

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

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. **Warning**

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. **Warning**

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**

Basic - Cardboard used to line food-contact shelves. **Warning**

Basic - Equipment in poor repair.walk in freezer- all food have been mover from walk in freezer to walk in cooler **Warning**

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

Basic - Nonfood-contact equipment in poor repair.no handle on scoop **Warning**

Basic - Reach-in cooler gasket torn/in disrepair. **Warning**

Basic - Cloth used as a food-contact surface. **Warning**

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

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves in kitchen **Warning**

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

Intermediate - no cold water not provided/shut off at employee handwash sink.unable to wash hands too hot **Warning**

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

Basic - Grease accumulated under cooking equipment. **Warning**

Basic - Hood soiled with accumulated grease. **Warning**

Intermediate - Records/documents for required employee training do not contain all of the required information. **Warning**

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

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

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board deeply stained

Observed residue build-up on nonfood-contact surface. handles of scoopers inside sugar flour Corrected On Site.

Observed residue build-up on nonfood-contact surface. exterior of food containers on stove

Critical - Observed handwash sink used for purposes other than handwashing. pot in sink Corrected On Site.

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

Critical - Observed unlabeled spray bottle.

Violation: 15-35-1Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. shelves throughout kitchen rusted

Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface. walk in cooler shelves

Violation: 36-12-1Floors not constructed easily cleanable. walk in cooler floor

Violation: 37-04-1Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.

Critical - Observed uncovered food in holding unit/dry storage area. cut vegetables walk in cooler

Critical - Observed uncovered food in holding unit/dry storage area. food on counter chicken cooked and recooked for ordering not covered Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. uncovered flour, sugar, rice that are in bins

Observed in-use utensil used with moist food not stored in running water of sufficient velocity. ice cream scoopers stored in standing water

In-use utensil not stored with handle above the top of potentially hazardous food and the container. sugar scooper handle inside sugar

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

Observed nonfood-grade containers used for food storage. Hoisin Sauce cans used as storage containers for sauces and seasonings on cookline

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. shelves throughout kitchen rusted

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board deeply stained front of stove

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelf above 3 compartment sink

Observed build-up of food debris, dust or dirt on nonfood-contact surface. walk in cooler shelves

Observed build-up of food debris, dust or dirt on nonfood-contact surface. deep build up of dust on fan above walk in cooler blowing towards stove

Floors not constructed easily cleanable. walk in cooler floor

Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.

Observed attached equipment soiled with accumulated grease. hood filters Repeat Violation.

Observed attached equipment soiled with accumulated dust. fan guards walk in cooler

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation. This violation must be corrected by : 6/15/12.

Critical - Observed expired Food Manager Certification. This violation must be corrected by : 6/15/12.

Violation: 14-36-1Observed gaskets/seals on cold holding unit in poor repair. cookline cooler Repeat Violation.

Violation: 14-51-1Observed nonfood-grade containers used for food storage. cardboard boxes as food storage throughout kitchen Repeat Violation.

Violation: 15-12-1Nonfood-contact equipment not designed and constructed in a durable manner. shelves dry food

Violation: 37-10-1Observed attached equipment soiled with accumulated grease. hood filters Repeat Violation.

Critical - Violation: 53A-09-1No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 10/25/11. Shu Xiang Zhon 5/7/10

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

Critical - Observed uncovered food in holding unit/dry storage area. flou, rice in kitchen

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

Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. ice cream scooper

Observed gaskets/seals on cold holding unit in poor repair. cookline cooler Repeat Violation.

Observed nonfood-grade containers used for food storage. cardboard boxes as food storage throughout kitchen Repeat Violation.

Nonfood-contact equipment not designed and constructed in a durable manner. shelves dry food

Critical - Observed soil residue in storage containers. rice, flour bins

Critical - Observed interior of microwave soiled.

Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.

Observed build-up of debris, dust or dirt on nonfood-contact surface. outside ice machine

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

Observed wall soiled with accumulated black debris in dishwashing area. 3 compartment sink area

Observed attached equipment soiled with accumulated grease. hood filters Repeat Violation.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 10/25/11.

Violation: 14-36-1Observed gaskets/seals on cold holding unit in poor repair. cookline reach-in cooler.

Violation: 14-51-1Observed nonfood-grade containers used for food storage. re-using cardboard boxes as food storage containers with direct food contact. throughout coolers. Repeat Violation.

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

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked pasta/noodles, rice, pork, chicken in walk-in cooler. Note: nothing date marked throughout establishment / coolers. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked pork, chicken both at 58 degrees in flip-top reach-in cooler. Corrected On Site. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken at 54 degrees in flio-top cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.shrimp at 58 degrees in flip top cooler. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs at 65 degrees at flip-top cooler. Corrected On Site.

Critical - Observed food being cooled by nonapproved method. in deep containers covered tight with plastic.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. flip-top reach-in cooler on cookline (closest to walk-in cooler) at 60 ambient air temperature. This violation must be corrected by : 06/27/2011. Repeat Violation.

Critical - No conspicuously located thermometer in holding unit. cookline reach-in cooler. Repeat Violation.

Critical - Observed potentially hazardous food thawed at room temperature. shrimp.Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. raw beef stored on top of open ice cream container in ice cam freezer chest. Corrected On Site.

Critical - Observed food stored on floor. cooked rice in food storage containers on floor on cookline. Corrected On Site.

Critical - Observed food stored on floor. chicken in walk-in cooler. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. pork in walk-in cooler.

Critical - Observed cloth used as a food-contact surface.

Critical - Observed used egg cartons used as a food-contact surface. to stod food on.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in cooked chicken container. Corrected On Site. Repeat Violation.

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.

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

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in 3 compartment sink.

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Critical - Observed employee eating while preparing food. Corrected On Site.

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

Observed nonfood-grade containers used for food storage. re-using cardboard boxes as food storage containers with direct food contact. throughout coolers. Repeat Violation.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.

Critical - Observed buildup of soiled material on racks in the reach-in cooler. cookline reach-in cooler.

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

Critical - Cold water not provided/shut off at employee handwash sink. handwash sink in kitchen.

Critical - Hot water not provided/shut off at employee hand wash sink. at handwash sink in kitchen. Note: this is the onky handwash sink in kitchen.

Critical - Hand wash sink lacking proper hand drying provisions. handwash sink in kitchen.Repeat Violation.

Observed attached equipment soiled with accumulated grease. hood and hoodfilters.

Critical - Pesticide use not in accordance with manufacturer's directions. household roach killer used. not appeoved in food service establishment as per label on product. Repeat Violation.

Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 06/27/2011.

Critical - Violation: 53B-08-1No 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. Pro This violation must be corrected by : 2-28-11.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.observed pork,chicken,beef,ribs,shrimp,cheese mixture and eggs at 57 degrees in walkin cooler. All items discarded. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 12-29-10.

Critical - No conspicuously located thermometer in holding unit.

Critical - Observed potentially hazardous food thawed in standing water.

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. observed two containers of beef stored on floor under shelfs

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

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed in walkin freezer

Critical - Observed uncovered food in holding unit/dry storage area. observed in reachin freezer

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

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

Observed employee with no hair restraint.

Observed cutting board grooved/pitted and no longer cleanable.

Observed single-use containers (boxes and/or cans) reused for the storage of food.

Observed nonfood-grade containers used for food storage.

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

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed soil residue in storage containers.

Critical - Observed interior of microwave soiled.

Critical - Observed buildup of slime in the interior of ice machine.

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

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.

Critical - Vacuum breaker mising at hose bibb.

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

Critical - Hand wash sink lacking proper hand drying provisions.

Observed open dumpster lid.

Observed wall soiled with accumulated black debris in dishwashing area.

Observed attached equipment soiled with accumulated dust. observed on fan guards in walkins

Critical - Insecticide/rodenticide use not in compliance with regulations.

Wet mop not hung to dry.

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.

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. Pro This violation must be corrected by : 2-28-11.

Non-food contact surfaces clean

Critical - Outer openings protected from insects, rodent proof

Walls, ceilings, and attached equipment, constructed, clean

Critical - Food protection during storage, preparation, display, service, transportation

Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel

No Violations Were Observed

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.in kitchen handsink .

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.00

Critical - Handwash sink not accessible for employee use at all times.kitchen .

Critical - Handwashing cleanser lacking at handwashing lavatory.kitchen .

In-use utensil not stored on a clean portion of food preparation or cooking equipment.on egg-crate.

No copy of latest inspection report.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

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. Pro

Observed attached equipment soiled with accumulated grease.

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

Critical - Observed evidence of employee smoking in food preparation or other non-designated area.active astray seen at waiter's station

Critical - Observed food stored on floor.w/cooler

Critical - Observed hand wash sink used for purpose other than washing hands.

Critical - Observed hydogen swell [swollen/blown] cans.

Observed leaking faucet at kitchen handsink .

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

Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.55 at cook's line.returned to w/cooler.