Sichuan Kitchen

Basic – Buildup of food debris/soil residue on equipment door handles

Soiled exterior of equipment including handles to coolers and walk in cooler. Repeat Violation

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee jacket on prep table. Moved by manager. Corrected On-Site Repeat Violation

Basic – Floor soiled/has accumulation of debris

Grease build up on floors behind cookline equipment.

Basic – Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling

condensation drip in walk in cooler.

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

Soiled counters and shelves. Kitchen. nHeavily soiled hood vent and sides of system.

Basic – Outer openings not protected with self-closing doors. Repeat Violation

Basic – Stored food not covered

Multiple prepped foods uncovered in walk in cooler. nMeats. Sauce. Vegetables.

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

Frozen meats thawing at room temperature in kitchen. Moved by manager. Repeat Violation

Basic – Unnecessary items/unused equipment on the premises

Multiple old coolers stored outside by rear of Establishment. Repeat Violation

Basic – Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose

1 wet wipes on counter in : kitchen.

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized

Dish ware at Three compartment sink not sanitized. nOnly washed and rinsed. nManager intervened. Dish ware sanitized 100 ppm. Chlorine.

High Priority – Nonfood-grade bags used in direct contact with food

Shopping bags used for food storage. Cut meats, cut vegetables. Walk in cooler.

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

Establishment has no chlorine test strips available.

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/n4 food service employees onsite with no certified food manager present.

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

Establishment has no functioning probe thermometer

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

No proof of any employee training available. Repeat Violation Admin Complaint

Intermediate – Spray bottle containing toxic substance not labeled

Unlabeled chemical bottle at frontline.