Grand Lake Chinese Restaurant

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

Employees preparing food with watch on- educated operator- employee removed watch. Corrected On-Site

Basic – Fly sticky tape hanging over food/food preparation area/food-contact equipment.n Fly sticky tape hanging over plates and steam table with soup inside near cook line- operator removed. Corrected On-Site

Basic – Food stored on floor

Container of oil stored on floor near dry storage/ multiple food items stored on floor in walk in cooler

Basic – No handwashing sign provided at a hand sink used by food employees- by handwash sink near dish area.

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

At cookline area- shelf under prep counter soiled with old grease and debris. Repeat Violation

Basic – Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.n Drill stored over food and spices at dry storage shelf- operator removed. Corrected On-Site Repeat Violation

Basic – Wiping cloth sanitizing solution stored on the floor.

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

Two dented cans of hoisin sauce at dry storage area- see stop sale.

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

Employee touched there face then proceeded to cook food without washing their hands- educate$ operator employee washed hands. Corrective Action Taken

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

At walk in cooler raw fish stored over mustard sauce- operator moved raw fish to lower shelf. Corrected On-Site 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

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

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

At tall glass reach in cooler- Pork dumplings 47-48F- cold holding- food not prepared or portioned today- food out of temperature for 45 minutes- operator moved to reach in freezer to quick chill

nAt reach in cooler by cookline-raw bean sprouts 50F- cold holding, cut cabbage 50F- cold holding,- food not prepared or portioned today food stored above fill line inside – food out of temperature for 1 hour- operator moved to walk in cooler to quick chill. Corrected On-Site Repeat Violation Admin Complaint

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

At glass reach in cooler- scallops 47-48F at 11:40 to 47-48F at 11:55( cooling since 10:15) -food covered – at current rate of cooling food will not reach 41F within remaining time- operator moved to reach in freezer to quick chill

nAt reach in cooler near cookline- shrimp dumpling 47-48F at 11:25 to 47-48F at 12:00 ( cooling since 10:00)- food stacked and covered at current rate of cooling food will not reach 41F within remaining time- operator moved to walk in cooler to quick chill. Corrective Action Taken

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

Some employee training expire 03/2022