CHINA SPRING III

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. At dishwashing/prep area -employee handled dirty dishes, then proceeded to handle clean dishes and engage in handling food without washing their hands-educated operator-employee wash their hands

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. At dishwashing/prep area -employee handled dirty dishes, then proceeded to handle clean dishes and engage in handling food without washing their hands-educated operator-employee wash their hands **Corrective Action Taken**

High Priority

Nonfood-grade bags used in direct contact with food. Non food grade to/go shopping bags used to store ginger in the walk in cooler - operator removed and stored properly.

High Priority - Nonfood-grade bags used in direct contact with food. Non food grade to/go shopping bags used to store ginger in the walk in cooler - operator removed and stored properly. **Corrective Action Taken**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler raw shell eggs stored over cooked chicken- operator removed and stored properly.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler raw shell eggs stored over cooked chicken- operator removed and stored properly. **Corrected On-Site**

High Priority

Rodent activity present as evidenced by rodent droppings found. At kitchen / cook line area- approximately 20 rodent droppings on the floor - underneath prep tables, containers of food and reach in coolers. At dry storage shelf near cook line - approximately 4 rodent droppings on can of sauce - operator removed.

High Priority - Rodent activity present as evidenced by rodent droppings found. At kitchen / cook line area- approximately 20 rodent droppings on the floor - underneath prep tables, containers of food and reach in coolers. At dry storage shelf near cook line - approximately 4 rodent droppings on can of sauce - operator removed. **Corrected On-Site**

High Priority

Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark for chopped lettuce and raw bean sprouts - operator removed.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark for chopped lettuce and raw bean sprouts - operator removed. **Corrected On-Site**

High Priority

Container of medicine improperly stored. At dry storage shelf - container of medicine stored over containers of food - operator removed.

High Priority - Container of medicine improperly stored. At dry storage shelf - container of medicine stored over containers of food - operator removed. **Corrected On-Site**

High Priority

Dented/rusted cans present. See stop sale. At dry storage area dented cans of Dented cans ground beans sauce, Oyster sauce, and Pineapple juice- see stop sale.

High Priority - Dented/rusted cans present. See stop sale. At dry storage area dented cans of Dented cans ground beans sauce, Oyster sauce, and Pineapple juice- see stop sale.

High Priority

Ceiling/ceiling tile shows damage or is in disrepair.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. **Repeat Violation**

Basic

Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All training expired 09/26.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All training expired 09/26. **Repeat Violation**

Intermediate

Dead roaches on premises. At kitchen prep area- 1 dead roach on the floor - operator removed. At bathroom- 1 dead roach on the floor - operator removed.

Basic - Dead roaches on premises. At kitchen prep area- 1 dead roach on the floor - operator removed. At bathroom- 1 dead roach on the floor - operator removed. **Corrected On-Site**

Basic

Employee with no hair restraint while engaging in food preparation.

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

Basic

Throughout establishment- Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Basic - Throughout establishment- Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Basic

Wet wiping cloth not stored in sanitizing solution between uses. Wet/soiled wiping cloth stored on prep counter

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet/soiled wiping cloth stored on prep counter

Basic

Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm)

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm)

Basic

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line counter -Cooked chicken (86F at 1:50- Cooling since 1:20 at 2:30 86F)- at current cooling parameters food will not reach to 41F within remaining time. Operator placed in freezer to quick chill.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line counter -Cooked chicken (86F at 1:50- Cooling since 1:20 at 2:30 86F)- at current cooling parameters food will not reach to 41F within remaining time. Operator placed in freezer to quick chill. **Corrective Action Taken**

Intermediate