China Taste

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee open water bottles over containers of sugar and flour- operator removed. Corrected On-Site Warning

Basic – In-use knife/knives stored in cracks between pieces of equipment

At cookline- knife between prep counter and steam table- operator removed. Corrected On-Site Warning

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

At steam table counter- tongs stored in water of 82F- operator removed. Corrected On-Site Repeat Violation Warning

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers

Employee open can of Monster stored over food in walk in cooler- operator removed. Corrected On-Site Warning

Basic – Stored food not covered

Containers of oil and box of beef stored on floor- operator moved off floor. Corrected On-Site Warning

Basic – Time/temperature control for safety food thawed in an improper manner

Box of frozen raw chicken thawing on prep counter- operator moved to walk in cooler. Corrected On-Site Warning

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Damp wiping cloth stored on cutting board near cookline- operator removed. Corrected On-Site Warning

High Priority – Dented/rusted cans present. See stop sale

At dry storage area- dented can of Baby corn- see stop sale. Warning

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands

Employee went outside then proceeded to prepare food without washing hands- educated operator employee washed hands. Corrected On-Site Warning

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands

At prep area- employee went from handling raw beef to moving around containers of cooked food – without washing hands- educated operator employee washed hands. Corrected On-Site Warning

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee handled credit card/ money – then proceeded to prepare food for order- educated operator employee washed hands. Warning

High Priority – Employee with infected sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items

Employee with large open wound on body – preparing egg rolls – educated operator employee bandaged wound properly. Warning

High Priority – Non-food grade paper/paper towel used as liner for food container

At fry station – non-food grade paper/ menus lining sheet pan with fried egg rolls on menu- educated operator- employee removed. Corrected On-Site Warning

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

At walk in freezer raw beef not commercially packaged stored over cooked pork- Warning

High Priority – Raw animal food stored over or with unwashed produce

At walk in cooler- raw chicken stored over unwashed celery- operator moved raw chicken to lower shelf Repeat Violation Admin Complaint

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged

At walk in freezer – raw chicken not commercially packaged stored over raw beef- operator moved chicken to lower shelf. Corrected On-Site Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

At steam table- wontons 130F- hot holding- food out of temperature for 15 minutes- operator moved food to stove to reheat

At cookline area-cooked rice 78-84F – hot holding- food out of temperature for 2 hours- food left out at room temperature- operator moved to stove to be reheated. Corrective Action Taken Warning

Intermediate – 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

Emailed poster to operator. Corrected On-Site Warning

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

At prep counter near cookline- Cut cabbage 68-70F at 1:50 to 69-70F at 2:10 ( cooling since 1:00) cooked noodles 64-66F at 1:50 to 64-66F at 2:10 ( cooling since 12:30)- food left out to cool on counter- at current rate of cooling food will not reach 41F within remaining time- operator moved to walk in freezer to quick chill. Corrective Action Taken Warning

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 – Spray bottle containing toxic substance not labeled

Spray bottle of bleach- water not labeled- operator labeled. Corrected On-Site Warning