CHINATOWN

Violations (13)

• 03F-02-5CriticalCorrected on site

  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. -

  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. -Observed at 4:24 P.m., no time marked on noodles, cooked chicken and cut cabbages at cook line held using time as a public health control. Per operator, noodles and chicken transfer to cook line at 2:30:p.m. Cabbage cut at 3:00 P.M. Operator correctly time marked items. **Corrected On-Site**

  High Priority

• 09-01-4CriticalCorrected on site

  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. -

  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 employee portioning cooked noodles with bare hands. After brief education, employee wash hands and wear gloves. **Corrected On-Site**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hard boiled eggs cold held at 47F. Per operator, eggs transfer to unit 3 hours before the inspection. Operator place ice pack on eggs for quick chill. **Corrective Action Taken**

  High Priority

• 23-03-4

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

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of old food residue buildup on cornstarch and flour containers.

  Basic

• 08B-12-5Corrected on site

  Stored food not covered. -

  Basic - Stored food not covered. -Observed several uncovered containers with food stored in walk in cooler. -Observed an uncovered container with cooked pork stored in walk in cooler. Operator covered. **Corrected On-Site**

  Basic

• 31A-09-4Corrected on site

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

  Intermediate - Handwash sink not accessible for employee use at all times. -Observed hand wash sink in kitchen block with garbage container. Operator relocate container. **Corrected On-Site**

  Intermediate

• 11-26-1

  No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

  Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no proof of training or reporting agreement for some employees .

  Intermediate

• 53B-13-5

  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.

  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.

  Intermediate

• 02C-02-5Corrected on site

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

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked chicken stored in walk in cooler floor. Per operator, chicken cooked more than 24 hours. Operator correctly date marked. **Corrected On-Site**

  Intermediate

• 32-02-4Corrected on site

  Bathroom door left open other than during cleaning or maintenance. Operator closed.

  Basic - Bathroom door left open other than during cleaning or maintenance. Operator closed. **Corrected On-Site**

  Basic

• 31B-06-4

  Soap dispenser at handwash sink not working/unable to dispense soap in kitchen.

  Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap in kitchen.

  Intermediate

• 13-03-4

  Employee with no hair restraint while engaging in food preparation.

  Basic - Employee with no hair restraint while engaging in food preparation. Observed 1 employee engaging in food preparation with no hair restraint.

  Basic

• 08B-38-4RepeatCorrected on site

  Food stored on floor. -

  Basic - Food stored on floor. -Observed container with sauce stored on kitchen floor. -Observed containers with food items stored on walk in cooler floor. Operator removed and stored properly. -Observed packages with food items stored on walk in freezer floor. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  Basic