Jan Mei Takeout Improves its Sanitary Rating

Basic - Bathroom door left open other than during cleaning or maintenance.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Cardboard used to line nonfood-contact shelves. **Corrected On-Site**

Basic - Case/container/bag of food stored on floor in kitchen. Buckets of sauces.

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

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

Basic - Nonfood-grade bags used in direct contact with food. **Corrected On-Site**

Basic - Paper towel used as liner for food container.

Basic - Plumbing system in disrepair. Hot water faucet,

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Packages of frozen meats on prep table, **Corrected On-Site**

Basic - Soiled Ripped/worn tin foil used as food-contact shelf cover. **Corrected On-Site**

Basic - Stored food not covered in walk-in cooler. Trays of cooked chicken. **Corrected On-Site**

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

Intermediate - Lack of toilet tissue at each toilet. **Corrected On-Site**

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

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

Intermediate - No proof of required state approved employee training provided for any 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, pork, beef, noodles, walk in cooler.

Basic - Bowl or other container with no handle used to dispense food. Observed that a plastic take-out bowl is being used as a scoop for cooked rice.

Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 cooks working with food not wearing any hair restraints. They put on hats after my arrival. **Corrected On-Site** **Repeat Violation**

Basic - Equipment and utensils not rinsed between washing and sanitizing. Observed no rinse water in the middle of the 3 compartment sink while small wares are being washed.

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. Observed a cook wash and rinse in the middle compartment of the 3 compartment sink. Observed no sanitizer being used. Provided handout for proper set up.

Basic - Grease accumulated on kitchen floor and/or under the deep fat fryer. Also observed a build-up of grease on the wall next to the deep fat fryer.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed 15 lbs of shrimp being thawed in a container of standing water. The cold water was turned on. **Corrected On-Site**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed no sanitizer being used when washing small wares.

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. Observed a cook cutting green onions to be used at a later time not wearing any gloves. He properly washed his hands and put on gloves after my arrival. **Corrected On-Site** **Repeat Violation**

High Priority - Raw animal food stored over cooked food. Observed raw shrimp tired above cooked chicken in the walk-in cooler. The raw shrimp was moved to a proper storage area. **Corrected On-Site** **Repeat Violation**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed raw eggs are stored on top of began sprouts in a reach-in cooler on the cook's line. The eggs were moved to a correct storage area. **Corrected On-Site**

Intermediate - No cleaning agent provided in wash compartment of sink. Observed a cook washing small wares with no soap in a compartment of the 3 compartment sink.

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed cooling cooked chicken in the walk-in cooler is covered. It was immediately uncovered . **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Fried rice is left at room temperature to cool. Temperature of the rice dropped 1 to 5°F in over 20 minutes.

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 multiple cooked foods in the walk-in cooler with no date marks.

Basic - Build-up of grease on nonfood-contact surface. Observed a heavy build-up of grease in the area under the broiler. **Repeat Violation**

Basic - Soil residue build-up on nonfood-contact surface. Observed a build-up of soil residue on the outside of the cook's line bay marie cooler.

Basic - Soiled/worn tin foil used as food-contact shelf cover on a cart at the end of the cook's line. **Repeat Violation**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All the food in the cook's line Bain marie cooler. The food was moved to the walk-in cooler. **Corrective Action Taken**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed that the prep table on the cook's line is soiled.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic in oil is being left out on the cook's line. This was put into a reach-in cooler.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged. Observed raw chicken stored on top of raw shrimp and above raw pork in the reach-in freezer. All the chicken was moved to the bottom of the reach-in freezer. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken meat stored above raw chicken eggs. The chicken eggs were put on a bottom shelf.

Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. The cook's line Bay Marie cooler.

Basic - Build-up of food debris, dust or dirt on the back of the wok cooking area.

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Clean utensils stored between equipment and wall. Observed that meat cleavers are stored in a crack between a reach-in cooler and a table. Cleavers were relocated. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. 3 employees working with food in the kitchen. **Corrected On-Site**

Basic - Food stored in a prohibited area. Observed cooked pork stored on a tray on top of a garbage can while the pork is being bagged. Pork was moved to a table. **Corrected On-Site**

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

Basic - Stored food not covered in walk-in cooler. Cooked rice. Rice was immediately covered. **Corrected On-Site**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handling cooked pork. He then washed hands and put on gloves. **Corrected On-Site**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outside of the Bain marie cooler on the cook's line. Outside of the rice cooker. The stand with shelves at the end of the cook's line. **Repeat Violation**

Basic - Build-up of grease on nonfood-contact surface. Observed grease on the front and left side of the Vulcan broiler/oven and the inside below the broiler.

Basic - Cardboard used to line nonfood-contact shelves on the stand at the end of the cook's line.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Containers of food stored on the floor inside the walk-in cooler. Food was placed on shelves. **Repeat Violation**

Basic - Employee with no hair restraint while engaging in food preparation. 2 kitchen employees. **Corrected On-Site** **Repeat Violation**

Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator on the cook's line.

Basic - Raw animal food stored above unwashed produce. Observed raw chicken and raw pork stored above unwashed produce in the walk-in cooler. Raw food was placed on the bottom shelf.

Basic - Ripped/worn tin foil used as food-contact shelf cover on the stand at the end of the cook's line.

Basic - Soil residue build-up on nonfood-contact surface. Most shelving in the kitchen.

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. **Corrected On-Site**

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed that cardboard egg crates are being used for daring fat from fried foods. **Repeat Violation**

Intermediate - Accumulation of food debris/grease on food-contact surface. The grates of the Vulcan broiler.

Intermediate - Cutting board(s) stained/soiled on the Bain Marie cooler on cook's line.

Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements as evidenced by repeat violations.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooling chicken on a rack in the kitchen at 96-100°, this should have been put in a cooler already to cool. **Corrected On-Site**

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked pork in a freezer. **Repeat Violation**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked pork in the walk-in cooler.

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 ribs, chicken egg rolls in the walk-in cooler. **Repeat Violation**

Basic - Bowl or other container with no handle used to dispense food. Observed that a bowl is being used to scoop raw shrimp and a pot with no handle is used to scoop raw rice. **Corrected On-Site**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed grease and food debris on the shelving of a cart at the end of the cook's line.

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

Basic - Food stored in holding unit not covered. Raw pork in the walk-in cooler. **Corrected On-Site**

Basic - Food stored on floor in the walk-in cooler. **Corrected On-Site**

Basic - Grease accumulated under cooking equipment. Observed grease on the floor under the deep fat fryer.

Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit next to a rice cooker. **Corrected On-Site**

Basic - Leaking pipe at plumbing fixture under the right side compartment of the 3 compartment sink.

Basic - Potentially hazardous (time/temperature control for safety) food thawed under water that was barely running/dripping. Raw shrimp in the 3 compartment sink. **Corrected On-Site**

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed that cardboard egg trays are being re-used to store raw cabbage in the walk-in cooler.

High Priority - Raw animal food not properly separated from ready-to-eat food. Observed raw chicken and raw beef stored behind cooked pork in the top of the Bain Marie cooler on the cook's line. This could cause cross contamination if the chicken juices drip onto the beef or cooked pork. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Chicken over beef. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef. **Corrected On-Site**

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked in a reach-in freezer in the kitchen.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked pork that was in a freezer. **Corrected On-Site**

Intermediate - Soil residue in food storage containers. The bulk food storage container used for sugar and cornstarch.

Basic - Bathroom door not self-closing.

Basic - Grease accumulated under cooking equipment. Under the deep fat fryer in the kitchen.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed beef being thawed at room temperature in the kitchen. Placed in the walk-in cooler. **Corrected On-Site**

Basic - Raw animal food stored above unwashed produce.raw chicken over unwashed produce in the walk-in cooler. **Corrected On-Site**

Basic - Stored food not covered in walk-in cooler. Cooked rice **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Salt container in the kitchen. **Corrected On-Site**

High Priority - Raw animal food stored over cooked food. Raw pork thawing over cooked chicken wings in the walk-in cooler. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over pork **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. Cooked pork ribs in the walk-in cooler. **Corrected On-Site**

Basic - Bathroom door not self-closing.

Basic - Build-up of grease on nonfood-contact surface. On the outside of the deep fat fryer.

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

Basic - Food stored in a location that is exposed to splash/dust. Duck sauce and flour under a dry board of the 3 compartment sink.

Basic - Grease accumulated under cooking equipment. Under the deep fat fryer.

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

Basic - Stored food not covered in walk-in cooler. Fried rice **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch water on the cooks line.

High Priority - Raw animal food stored over cooked food. Raw shrimp above cooked chicken in the walk-in cooler.

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over sauces in the walk-in cooler.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Roast pork

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked pork **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.in walk in cooler

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

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

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

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

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

Basic - Ripped/worn tin foil used as food-contact shelf cover.

Basic - Nonfood-grade bags used in direct contact with food.storage container

Basic - Cardboard used to line nonfood-contact shelves.

Intermediate - Soil residue in food storage containers.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.sides of cooking equipments

Basic - Hood soiled with accumulated grease.

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

Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.Corrective action back in reach in cooler

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Soupes at 130* F- Corrective action - Reheated

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed food-contact surfaces encrusted food deposit- Bathing brush

Observed residue build-up on nonfood-contact surface. Walk in cooler shelves

Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.

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

Critical - Hot water not provided/shut off at employee hand wash sink.

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

Observed food debris accumulated under equipments on floor.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Egg rolls and pork ribs Corrected On Site.

Critical - Observed food prepared in a prohibited area. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. Several items in walk in cooler Corrected On Site.

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

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

Critical - Observed soil residue in storage containers.

Observed build-up of grease on nonfood-contact surface. Sides of cooking equipments

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

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

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

Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over ready to eat in walk in cooler Corrected On Site.

Critical - Observed food stored on floor. Shrimp Corrected On Site.

Observed ripped/worn tin foil used as shelf cover.

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

Critical - Observed soil residue in storage containers.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Ocen-

Observed residue build-up on nonfood-contact surface. Shelves in kitchen-

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

Critical - Observed raw animal food stored over cooked food. raw beef over white rice

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

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

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

Critical - Hand wash sink lacking proper hand drying provisions.employees restroom

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

Critical - Observed potentially hazardous food thawed in an improper manner shrimp,not in running water. Corrected On Site.

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

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits clean food storage containers.

Equipment and utensils not properly air-dried wet stacking. Corrected On Site.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed chlorine 200 ppm.

Critical - Identity of food or food product misrepresented crab,must be spelled with a "k".

No Violations Were Observed

Ceiling tile missing.

Critical - Handwashing cleanser lacking at handwashing lavatory. Bar soap being used.

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

Observed attached equipment soiled with accumulated dust. Walkin fans.

Observed attached equipment soiled with accumulated grease. Hood

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

Observed build-up of grease on nonfood-contact surface. Side of fryers.

Observed cutting board grooved/pitted and no longer cleanable.

Observed employee with no hair restraint.

Observed grease accumulated under cooking equipment.

Observed ripped/worn tin foil used as shelf cover.

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

Observed wall soiled with accumulated food debris. By 3 compartment sink.

Observed wall soiled with accumulated grease. By fryers.

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

Wet wiping cloth not stored in sanitizing solution between uses.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Knives.

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

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

Observed cutting board grooved/pitted and no longer cleanable.

Observed employee with no hair restraint.

Observed floor area(s) covered with standing water.

Critical - Observed food stored on floor. Onions.

Observed grease accumulated under cooking equipment.

Observed grease accumulated under cooking equipment.

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

Observed ripped/worn tin foil used as shelf cover.

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

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

Observed wall soiled with accumulated food debris.

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

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

Wet wiping cloth not stored in sanitizing solution between uses.