Star Garden Chinese Rest Improves its Sanitary Rating

Basic - 2 Ceiling tiles with water damage, restroom.

Basic - Bowl or other container with no handle used to dispense food. Rice, flour. Operator discarded containers. **Corrected On-Site**

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

Basic - Employee eating in a food preparation or other restricted area. Employee moved to eat in rest area. **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken, operator put food inside RIC. **Corrected On-Site**

Basic - Utensils in poor condition, white, reach in freezer lid rusted.

Intermediate - Mixer machine soiled with old food debris.

Intermediate - Soil residue in food storage containers.

Basic - Bathroom facility not clean. Toilets stained and nildew built up on faucet. **Repeat Violation**

Basic - Light shield damaged/in disrepair, prep area, caps missing.

Basic - Plumbing system in disrepair, faucet leaking 3 compartment sink.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Brought to 100 ppms. **Corrected On-Site**

Intermediate - Accumulation of food debris/grease on food-contact surface. Rice pot **Repeat Violation**

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

Intermediate - Soil residue in food storage containers.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. Bottles labeled **Corrected On-Site**

Basic - Bathroom facility not clean.

Basic - Floors not maintained smooth and durable, restroom.

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

Basic - Interior of rice pot has heavy accumulation of black substance/grease/food debris.

Basic - Shelf under preparation table soiled with food debris.

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 fish **Corrected On-Site**

Basic - Bathroom facility not clean, toilet and handwash sink faucet.

Basic - Build-up of grease on entrances door to kitchen.

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

Basic - Grease receptacle not on proper pad/nonabsorbent surface.

Basic - Soiled dry wiping cloth in use. **Corrected On-Site**

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**

Intermediate - Buildup of soiled material on racks in the reach-in cooler.

Basic - Equipment in poor repair, Rif lid. Storage room.

Basic - Shelf under preparation table soiled with food debris, rusted, remove carboard.

Basic - Equipment in poor repair, Rif lid. Storage room.

Basic - Shelf under preparation table soiled with food debris, rusted, remove carboard.

Basic - Wall soiled with accumulated black debris in dishwashing, prep area, kitchen door, restroom light switch, restroom door.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **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, RIC, corrected on site.

Intermediate - Interior of refrigerator soiled with accumulation of food residue.

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. RIC, cooks line, only used for uncooked veggies, must be fixed by next routine.

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, chicken, Rif, corrected on site, repeated violation.

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

Basic - Bathroom facility not clean.

Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site**

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

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

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

Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.

Basic - Rif lid on holding unit in poor repair.

High Priority - Raw animal food stored over ready-to-eat food, eggs over veggies, RIC, COS

Intermediate - Cutting board(s) stained/soiled.

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

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, pasta, beef.

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

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Freezer with chicken.

Basic - Wet wiping cloth not stored in sanitizing solution between uses, on vegetable cooler counter. **Corrected On-Site**

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

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

Observed potentially hazardous food thawed at room temperature-shrimp. Repeat Violation. Further teaching on thawing of frozen foods, explained to pic a repeat violations can result in an administrative complaint.

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

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

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit-rice on cart.

Critical - Working containers of food removed from original container not identified by common name-sallt, sugar, msm on cart.Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.*52 degrees cooked chicken; discarded Corrected On Site.

Critical - Observed food being cooled by nonapproved method-packed in ice without draining.

Critical - Observed potentially hazardous food thawed at room temperature-shrimp. Repeat Violation.

Critical - Observed food droped on floor and picked up and placed with other food-wings.

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

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

Critical - Food-contact surfaces not cleaned between contact with different raw animal products.

Observed build-up of grease on nonfood-contact surface-sides of fryers and hotplate-cookline.

Observed residue build-up on nonfood-contact surface-cart.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.-gray buckets Repeat Violation.

Observed clean utensils dirty wood between walls-knifes

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

Critical - Outer openings of establishment cannot be properly sealed when not in operation-back door.

Ceiling not smooth and easily cleanable-acoustic tiles in prep area.

No Heimlich maneuver sign posted.

Critical - hot oil / tomato sauces not labeled - sauces in kitchen. corrected on site

Critical - employee drinking at prep table.

change cardboard under spices, tin foil thawing at room temp - chicken - corrected on site

Critical - gaskets soiled / replaced when possible - 2 door cookline.

pans soiled and not inverted.

walls not easily cleanable around 3 compartment sink - prep area.

ceiling not easily cleanable - acoustic tiles in kitchen.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork, ham, chicken, rice in the coolers. Repeat Violation. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bean sprouts, eggs at the cookline cart. less than 4 h out of temperature. Corrected On Site. mmoved insiide a cooler. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, ribs, beef at the prep area. Corrected On Site. moved inside a cooler.

Critical - Observed food being cooled by nonapproved method. rice cooling at ambient temperature, from 128 to 119 degrees fahrenheit in 45 min. Corrected On Site. moved inside a cooler.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. tongs in a reused metal can at the cookline. Corrected On Site.

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

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. "cleaning" hands with a soiled cloth instead of washing hands. Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. coffe cup in a prep table, open soda can in a reach in cooler. Corrected On Site.

Observed gaskets/seals on cold holding unit in poor repair. throughout premises. Repeat Violation.

Critical - Equipment food-contact surfaces and utensils not sanitized. washing cutting board on a 3 compartment sink without sanitizing it.

Observed soiled dry wiping cloth in use. cookline. Corrected On Site.

Critical - Observed soil residue in storage containers. drystorage area. Repeat Violation. Corrected On Site.

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

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

Observed build-up of grease on nonfood-contact surface. cookline carts.

Observed build-up of grease on nonfood-contact surface. cookline equipment.

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

Critical - Vacuum breaker mising at hose bibb. mop sink. Corrected On Site.

Critical - Observed dead roaches on premises. two dead roaches in a restroom. Corrected On Site. cleaned. Pest control conducted on 02/21/12, invoice provided.

Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed dead insects in glue traps on the preparation/warewashing area. cleaned.Corrected On Site.

Observed food debris accumulated on kitchen floor.

Observed wall soiled with accumulated grease. cookline

Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork, rice, chicken in the reach in coolers. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw chicken, sprots, eggs at the prep area. Corrected On Site. moved inside a cooler. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. poultry, rice, shrimps in the TRUE reach in cooler. Operator turned the unit colder.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef, chicken in the cookline fliptop reach in cooler. moved to another units. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. true reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained. operator turned the unit colder. ambient temperature of the unit at the end of the inspection was found to be 41 degrees fahrenheit.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop cookline reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.

Critical - Observed cloth used as a food-contact surface. reach in freezer. 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. Corrected On Site. gloves. Repeat Violation.

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

Critical - Observed evidence of employee smoking in food preparation or other non-designated area. Corrected On Site.

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

Critical - Observed soil residue in storage containers.

Critical - Observed interior of microwave soiled. Corrected On Site. Repeat Violation.

Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice at the prep area. Corrected On Site. explained and implemented time control. 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. gloves

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

Observed gaskets/seals on cold holding unit in poor repair. throughout premises

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed interior of microwave soiled.

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

Observed build-up of grease on nonfood-contact surface. cook line equipment. Repeat Violation.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice, garlic, sprouts at the cookline. Corrected On Site. moved to a cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef, pasta in cookline fliptop reach in cooler. Corrected On Site. moved to another unit. Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline fliptop reach in cooler. potentiallly hazardous food must not be held in this unit until proper temperature can be maintained. Repeat Violation.

Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. unwashed vegetables over cooked pasta in a reach in cooler.

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

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

Observed equipment in poor repair. chest freezer lid. Repeat Violation.

Observed gaskets/seals on cold holding unit in poor repair. fliptop reach in cooler, TRUE reach in cooler.

Critical - Observed soil residue in storage containers. drystorage

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. rice warmer. Repeat Violation.

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

Observed build-up of grease on nonfood-contact surface. cookline equipment Repeat Violation.

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

Observed residue build-up on nonfood-contact surface. drystorage shelves

Critical - Covered waste receptacle not provided in women's bathroom. customer restroom Repeat Violation.

Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.

Critical - Observed unlabeled spray bottle. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef, chicken in the fliptop RIC. operator turn the unit colder.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop RIC operator turn the unit colder.

Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over bean sprouts in a RIC, Corrected On Site.

Critical - Observed raw animal food stored over cooked food. raw chicken over cooked chicken in a RIC. Corrected On Site.

In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.

Observed equipment in poor repair. chest freezer lid.

Observed gaskets/seals on cold holding unit in poor repair. fliptop RIC, 3 Door RIC.

Observed beverage/ice dispensing equipment that allows contamination of the lip-contact surface. egg trays reused for cooked food storage. Corrected On Site.

Observed a nonfood-grade basting brush used in food.

No mop sink or curbed cleaning facility provided.

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

Observed build-up of grease on nonfood-contact surface. cookline equipment

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

Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.

Ceiling not smooth and easily cleanable. ceiling tiles not smooth in prep area.

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

Food-contact surface not smooth and easily cleanable. cardboard in prep table.

Critical - Lack of signage properly designating bathrooms.

Lights missing the proper shield, sleeve coatings or covers. RIF area.

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

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

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

Observed ceiling in disrepair. some ceiling tiles in disrepair .

Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. auxiliary table.

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

Observed gaskets/seals on cold holding unit in poor repair. fliptop RIC.

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

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

Critical - Observed interior of microwave soiled.

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

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

Observed nonfood-contact equipment in poor repair. exterior of chest RIF.

Observed nonfood-grade containers used for food storage. cardboard box in direct contact with cooked pork in prep area.

Observed nonfood-grade containers used for food storage. cardboard boxes in direct contact with cooked chicken, in RIC.

Observed nonfood-grade containers used for food storage. shopping bags with meat in RIC.

Critical - Observed raw animal food stored over cooked food. raw beef over cooked pork, in RIC.

Observed reuse of single-service articles. cardboard boxes for egg rolls.

Observed single-service articles stored without protection from contamination. not inverted. Corrected On Site.

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

Critical - Observed soiled reach-in cooler gaskets. fliptop RIC.

Critical - Observed uncovered food in holding unit/dry storage area. rice, chopped vegetables in RIC.

Critical - Observed uncovered food in prep area. rice .

Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. RIC.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor .

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice in cookline , cooked pork in prep area.

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

Critical - Identity of food or food product misrepresented-immitation crab used for "crab" menu items. Corrected On Site.-sign was put on front counter and menus were manually changed.

Lights missing the proper shield, sleeve coatings or covers above prep area.

Critical - No handwashing sign provided at a handsink used by food employees behind cookline.Corrected On Site-sign was posted.

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

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect-cook touched dumplings- Corrected On Site-cooked washed and put gloves on.

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

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

Critical - Observed potentially hazardous food thawed in an improper manner-ribs thawed in sink

Critical - Observed potentially hazardous food thawed in standing water-chicken in container.