Henry's China House Restaurant Improves its Sanitary Rating

Basic - - From inspection on 2016-08-16: Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler **Warning** - From follow-up inspection on 2016-10-17: Owner will put foil on top of shelfs **Time Extended**

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

Basic - Build-up of grease on nonfood-contact surface. Exterior of cooking equipment throughout cook line **Warning**

Basic - Buildup of food debris/soil residue on equipment door handles.cooking equipment in cook line **Warning**

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

Basic - Ceiling fan had accumulation of dust/debris. Wall mounted fan dusty **Warning**

Basic - Ceiling tile missing. Above walk in cooler Above walk in freezer Above dry storage **Warning**

Basic - Condensation or other drainage not disposed of according to law. In walk in cooler water draining into the floor from the compressor **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. Employee in cook line **Warning**

Basic - Floor not cleaned when the least amount of food is exposed. Heavily soiled throughout cook line and kitchen area **Warning**

Basic - Floor soiled/has accumulation of debris. Heavily under cook line equipment in cook line and under dish machine in dish area and by fryer station **Warning**

Basic - Grease accumulated on kitchen floor and/or under cooking equipment Throughout cook line **Warning**

Basic - No copy of latest inspection report available. **Warning**

Basic - Shelf under preparation table soiled with food debris. **Warning**

Basic - Stored food not covered in walk-in cooler. Egg rolls ,cooked chicken **Warning**

Basic - Stored food not covered in walk-in freezer. Dumplings ,raw chicken **Warning**

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind prep tables **Warning**

Basic - Working containers of food removed from original container not identified by common name. In kitchen flour and corn starch **Warning**

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. Found in 0 ppm . Rechecked after 15minuets chlorine level found in 100 ppm .sanitizer pump manually primed **Corrected On-Site** **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. Dish washer not washing hands from dirty to clean dishes **Warning**

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

Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Cooking equipment in cook line **Warning**

Intermediate - Hot water not provided/shut off at employee handwash sink. In cook line .employee turned on hot water at time of inspection **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. Tcs food in walk in cooler cooked chicken ,cooked ribs ,eggrools **Warning**

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

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

Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose.

Basic - Bathroom facility not clean. Men's room **Corrected On-Site**

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

Basic - Garbage enclosure area not clean

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

Basic - Open dumpster lid.

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

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

Basic - Clean utensils stored between equipment and wall. **Corrected On-Site**

Basic - Grease accumulated under cooking equipment.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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. Pork, Walk In Cooler

Basic - Grease accumulated under cooking equipment. Under fryers

Basic - Ice scoop handle in contact with ice.

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

Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.

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

Portable fire extinguisher missing from its designated location. For reporting purposes only. K class

No Violations Were Observed

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

Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site** **Warning**

Basic - Food stored on floor. Shrimp **Warning**

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken, 3 compartment sink **Warning**

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

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

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

Basic - Food stored on floor. Shrimp

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

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage container

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

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.

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

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.

Intermediate - Cold holding equipment incapable of 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. Walk in cooler

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

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

Basic - Clean knives/utensils stored in crevices between equipment.

Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**

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

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.

Critical - Observed food stored on floor.

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

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

Observed employee with no hair restraint.

Observed nonfood-grade containers used for food storage.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed encrusted material on can opener.

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

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

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

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

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.

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

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

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.

Critical - Observed raw animal food stored over cooked food.

Critical - Observed food stored on floor.

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

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Observed employee with no hair restraint.

Observed nonfood-grade containers used for food storage. COOK CHICKEN IN CARDBOARD .

Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soiled reach-in cooler shelves.

Critical - Observed encrusted material on can opener.

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

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

Critical - Hand wash sink lacking proper hand drying provisions.

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

Observed attached equipment soiled with accumulated dust.

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. EXPIRED ON 12/01/09 MINH TA

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Duck in the walkin cooler.

Critical - Working containers of food removed from original container not identified by common name. Salt, starch, sugar

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs in the kitchen , Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. Fried rice in the kitchen.

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

Observed employee with no hair restraint. Corrected On Site.

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

Unwrapped single-service utensils not presented so that only the handles are touched. plastic spoons & forks in the kitchen.

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

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

Critical - Observed cloth used as a food-contact surface. egg rolls sitting on cloth by fryer

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

Equipment or utensils not designed or constructed in a durable manner. bowl in sugar no handle

Observed cutting board grooved/pitted and no longer cleanable.

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

Wet wiping cloth not stored in sanitizing solution between uses.

Observed gaskets with slimy/mold-like build-up. reach in coolers and walk in cooler

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

Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen

Floors not maintained smooth and durable. missing tiles Repeat Violation.

Observed attached equipment soiled with accumulated grease. hood filters

Observed hole in ceiling. dry storage area and kitchen

Observed ceiling in disrepair. water damage throughout kitchen and dry storage area Repeat Violation.

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

Critical - Observed food stored on floor. ssuces walk in cooler Repeat Violation.

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

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

Observed walk-in freezer gasket torn/in disrepair.

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

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

Observed build-up of mold-like substance on surface of nonfood-contact surface. Gaskets Vulcan cooler, walk in cooler and freezer Repeat Violation.

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

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. mixing bowls on floor Corrected On Site.

Floors not maintained smooth and durable. Missing tile in kitchen

Observed grease accumulated under cooking equipment. Repeat Violation.

Observed ceiling in disrepair. water damage throughout restaurant Repeat Violation.

Critical - Observed dented/rusted cans. dented can of baby corn Corrected On Site.

Critical - Observed dented/rusted cans. dented can of bamboo shoots Corrected On Site.

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

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

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. eggrolls and dumplings in walk-in cooler. (nothing date marked throughout walk-in cooler)Repeat Violation.

Critical - No conspicuously located thermometer in holding unit. flip-top reach-in cooler on cookline

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over beef in walk-in cooler

Critical - Observed raw animal food stored over ready-to-eat food. raw pork over vegetables in walk-in cooler

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

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

Critical - Observed food stored on floor. pork in walk-in freezer

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

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

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

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

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

Critical - Observed cloth used as a food-contact surface. vegetables in walk-in cooler

Critical - Observed cloth used as a food-contact surface. under fried chicken wings and eggrolls on cookline

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

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

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

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves Corrected On Site.

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

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

Observed employee with no hair restraint. Corrected On Site.

Equipment or utensils not designed or constructed in a durable manner. rusted shelfs in tall "vulcan" brand reach-in cooler on cookline Repeat Violation.

Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. shelf on cookline

Observed nonfood-grade containers used for food storage. chicken in shopping / grocery bags. walk-in freezer Repeat Violation.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits and dirt. dishwash machine racks

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

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

Observed gaskets with slimy/mold-like build-up. tall "Vulcan" brand reach-in cooler on cookline Repeat Violation.

Observed gaskets with slimy/mold-like build-up. flip-top reach-in cooler on cookline Repeat Violation.

Observed utensils stored in crevices between equipment.knifes between wall and prep table next to 3 compartment sink

Critical - Handwashing cleanser lacking at handwashing lavatory. handwash sink on cookline

Critical - Outer openings of establishment cannot be properly sealed when not in operation.kitchen backdoor leading outside with large gaps all around door

Observed grease and debris accumulated under cooking equipment.

Observed standing water in bottom of flip-top reach-in cooler on cookline .

Observed ceiling in disrepair. water damage stains throughout kitchen, dishwash area and storage room

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Observed encrusted material on can opener.

Critical - Observed food stored on floor-bag of onions.

Observed hood filters soiled with accumulated grease.

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

Observed nonfood-grade containers used for food storage-opened cans used to store sauces.

Observed nonfood-grade containers used for food storage-shopping bags used for food storage.

Critical - Observed toxic item stored in food preparation area-insect spray stored under prep table.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above-precooked chicken wings cooling.

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

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-vulcan cooler This violation must be corrected by : 9/9/08.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-vulcan cooler This violation must be corrected by : 9/9/08.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-wic This violation must be corrected by : 9/9/09.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - Hot water not provided/shut off at employee hand wash sink-mens bathroom Corrected On Site-valve turned on.

Critical - No thermometer provided to measure temperature of food product.

Observed employee with no hair restraint.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure-observed employee touching raw vegetables with bare-hands Corrected On Site-washed hands, discarded vegetables, and used tongs.

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

Observed nonfood-grade containers used for food storage-observed cans used to hold sauces on cookline.

Observed nonfood-grade containers used for food storage-shopping bags used for meat storage in wic and wif.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-egg rolls wic.Corrected On Site-voluntarily discarded.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-pork dumplings-wic Corrected On Site-voluntarily discarded.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-ribs in vulcan ric. Corrected On Site-voluntarily discarded.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-shrimp wic.Corrected On Site-voluntarily discarded.

Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site-cook put chicken in running water

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