Abc Chinese Cuisine Corp

Basic – Observed: Accumulation of debris inside warewashing machine

Priority: Basic

Basic – Observed: Bowl or other container with no handle used to dispense food. Portion cups used as scoops in flour bins and rice bags Priority: Basic

Intermediate – Observed: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items

Priority: Intermediate

Basic – Observed: Damaged/spoiled/recalled food not properly segregated

Three 100gram bags of chili sauce chewed through in dry storagen1 bag flour chewed through in dry storage areanFive bags of Chinese tea chewed through in dry storage area nPriority: Basic

High Priority – Observed: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Observed cook wipe sweat off his chest and head with a towel or rag then continue to cook with no hand washnPriority: High Priority

Basic – Observed: Employee with no hair restraint while engaging in food preparation

Priority: Basic

High Priority – Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public foodnservice license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://nwww.myfloridalicense.com/DBPR/hotels-restaurants/ nPriority: High Priority

Basic – Observed: Floor area(s) covered with standing water. Under three compartment sinknPriority: Basic

Basic – Observed: In-use tongs stored on equipment door handle between uses. Tongs on front of cooks linenPriority: Basic

Basic – Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris

Priority: Basic

Basic – Observed: No Heimlich maneuver/choking sign posted

Priority: Basic

Intermediate – Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Priority: Intermediate

Intermediate – Observed: No probe thermometer provided to measure temperature of food products

Priority: Intermediate

Intermediate – Observed: 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

Priority: Intermediate

Intermediate – Observed: No tag on/for original container of raw, in-shell clams/mussels/oysters. Person in charge is going to check with owner for tags nPriority: Intermediate

Basic – Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rear of entire cooks line heavily soiled Priority: Basic

Basic – Observed: Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear kitchen door open during inspection nPriority: Basic

High Priority – Observed: Pesticide/insecticide labeled for household use only present in establishment. Can of raid roach spray in kitchen dish area Priority: High Priority

High Priority – Observed: Presence of insects, rodents, or other pests

Elongated area of standing water approximately 6 ft long under three compartment sink in kitchen with a very large amount of fly larvae in it. Priority: High Priority

High Priority – Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Bowl of raw shrimp over cooked meat in walk in cooler nPriority: High Priority

High Priority – Observed: Roach activity present as evidenced by live roaches found

30 roaches behind hand wash sign near 3 compartment sink in kitchenn20 roaches in broken dish machinen9 roaches in cardboard box above dish rack in dish pit on top of walk in cooler n50 roaches in glass racks above dish machinen5 live roaches in clean plate shelving above rice cooker near entrance of kitchenn9 live roaches where ceiling meets wall above dish pitn3 roaches in an on electrical conduit above hand wash sink near back door of kitchennPriority: High Priority

High Priority – Observed: Rodent activity present as evidenced by rodent droppings found. Approximately n50 rodent droppings under and around hot water heater in rear of kitchen by back doorn10 rodent droppings under broken dish machinen20 rodent droppings behind open flour bins in dry storage area of kitchenn5 rodent droppings on shelf under rice cooker in kitchen near entrance n20 rodent droppings on open boxes of single service items, boxes of boba, and canned goods in dry storage area

35 droppings under dry storage racks in dry storage roomn25 rodent dropping in rear of large right dining roomn10 rodent droppings under front counternPriority: High Priority

Basic – Observed: Single-service articles improperly stored. Open cases of single service items on floor in dry storage room Priority: Basic

High Priority – Observed: Stop Sale issued due to food not being in a wholesome, sound condition

Three 100gram bags of chili sauce chewed through in dry storagen1 bag flour chewed through in dry storage areanFive bags of Chinese tea chewed through in dry storage area nPriority: High Priority

Basic – Observed: Wet mop not stored in a manner to allow the mop to dry

Priority: Basic