Halal China Box

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors

Bathroom door in dining room area not self closure Repeat Violation

Basic – Bowl or other container with no handle used to dispense food

Bowl stored in salt container Repeat Violation

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas

Multiple ceiling tiles in kitchen area Repeat Violation

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

Make table reach in cooler on cook line with torn gasket and standing water inside unit with ambient temperature at 59F. No TCS food to be stored inside unit Warning

Basic – Dead roaches on premises

Observed 7 dead roaches in following area in kitchen:nOne dead roach in mixer bowlnFour dead roaches on prep table in kitchen next to mixernTwo dead roaches on storage area on floor next to tools area Warning

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

Employee drink bottle on kitchen back prep table

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

Employee preparing food with no hair restraint

Basic – Equipment in poor repair

Reach in cooler with torn gasket Repeat Violation

Basic – Floor area(s) covered with standing water

At front of walk in cooler Repeat Violation

Basic – Floor tiles missing and/or in disrepair

Floor in disrepair at back door entrance

Basic – Food stored on floor

Case of produce on floor in walk In cooler nCase of plastic water bottles on floor on front line next to ice machine Repeat Violation

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

Utensils in 83F standing water on prep table on cook line.

Basic – No conspicuously located ambient air temperature thermometer in holding unit

In make table reach in cooler on cook line Repeat Violation

Basic – No handwashing sign provided at a hand sink used by food employees

In employees restroom in dining area. Provided hand wash sign hand out Corrective Action Taken

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Reach in make table cooler soiled

Basic – Standing water in bottom of reach-in-cooler

In make table reach in cooler on cook line

Basic – Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink

Slow drain at hand wash sink next to three compartment sink area

Basic – Stored food not covered

Sauces in walk In cooler nFrozen cooked foods in walk in cooler

Basic – Water leaking from pipe and/or faucet/handle

At faucet handle at three compartment sink area

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Observed approximately 10 live flying insect next to hand wash sink at three compartment sink area Warning

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

Observed total of 15 live roaches in following area in restaurant:nEight live roaches at meat grinder in kitchen next to prep table and three compartment sinknOne live roach in scoop in flour binnTwo live roaches on prep table near mixernOne live roach on floor on front cook linenTwo live roaches under prep table in middle of kitchen nOne Iive roach on floor at storage area next to tools Warning

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

Cooked shrimp, cut cabbage, bean sprouts, noodles, raw shell eggs and raw meats (51-57F – Cold Holding), all items stored on front line reach in make table cooler, place there from main walk in cooler approximately 2 hours ago as per employee. No ambient thermometer. Inspector ambient thermometer reading at 59F. Unit has torn gasket and standing water inside cooler. Employee placing all TCS items in other reach in coolers Corrective Action Taken Repeat Violation Admin Complaint

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Provided operator with Clean-Up of Vomiting and Diarrheal Events handout Corrective Action Taken Repeat Violation

Intermediate – Lack of toilet tissue at each toilet

In dining room restroom

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

At hand wash sinks in kitchen areas. Employee provided paper towel Corrected On-Site Repeat Violation

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

Operator has no proof of any employee training who have been hired over 60 days Repeat Violation Admin Complaint

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

Discussed and provided the Employee Health Reporting Agreement form during the inspection. Corrective Action Taken Repeat Violation

Intermediate – No soap provided at handwash sink

In employees restroom in dining area