TOP CHINA
Northwest 69th Avenue
Hollywood, Florida, 33024
Broward County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/17/2025
High Priority
3
Intermediate
1
Basic
9
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
- 14-09-4:Basic - Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable. **Repeat Violation**
- 36-17-5:Basic - Floor tiles cracked throughout kitchen.
- 14-73-4:Basic - No container installed for catching grease from hood drip tray. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line are soiled. **Repeat Violation**
- 22-16-4:Basic - Reach-in cooler on cooks line interior/shelves have accumulation of soil residues. **Repeat Violation**
- 35B-09-4:Basic - Screen in rear kitchen door torn. **Repeat Violation**
- 08B-12-5:Basic - Stored food not covered in walk-in cooler and reach-in freezer. a. pan of shrimp b. cooked chicken c. raw beef d. tofu e. cooked egg rolls in reach-in freezer. **Repeat Violation**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw frozen beef in zip lock bag on table and sheet pans of frozen raw chicken and beef on top of reach-in freezer not thawing under refrigeration or running cold water.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee touching personal phone then begin touching spatula without washing hands first. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked egg rolls stored in cardboard box in reach-in freezer.
- 41-27-4:High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200ppm. Operator discarded and refilled. Rechecked reading 50ppm. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is soiled.
Food safety inspection conducted on 1/17/2025 revealed 13 total violations (3 high priority, 1 intermediate, 9 basic).
Inspection on 7/18/2024
High Priority
4
Intermediate
4
Basic
12
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
- 14-09-4:Basic - Cutting board on reach-in cooler has cut marks and is no longer cleanable. **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Bottom shelf of prep table is rusted in dry-storage room. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. 5 gallon box of cooking oil is stored on floor underneath wok grill.
- 33-15-4:Basic - Garbage can located outside has no lid or lid open/broken. Dumpster lid is broken.
- 14-73-4:Basic - No container installed for catching grease from hood drip tray. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-cooler doors on cooks line are soiled. **Repeat Violation**
- 22-16-4:Basic - Reach-in cooler on cooks line interior/shelves have accumulation of soil residues. **Repeat Violation**
- 25-32-4:Basic - Reuse of single-service or single-use articles. Raw shell egg trays are reused to store utensils on cooks line.
- 35B-09-4:Basic - Screen in exit door torn.
- 08B-12-5:Basic - Stored food not covered. From walk-cooler. a. Raw chicken in container not covered. b. Raw shrimp in container not covered. c. Raw beef in container not covered. **Repeat Violation**
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. From dry-storage a. 5lb can of hoisin sauce is dented at seams. b. 7lb can of ketchup is dented at seams. **Repeat Violation**
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing pots and pans in three-compartment sink without sanitizing. Operator filled chlorine sanitizer sink and returned pots and pans back to three-compartment to be re washed and sanitized. Will email DBPR Form HR 5025-910. Manual Dishwashing Procedure. **Corrected On-Site**
- 08A-17-6: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. Sheet pans of raw chicken stored above raw pork in freezer near dry-storage. Will email DBPR Form HR 5030-998. Safe Refrigerator Storage.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 1:15pm. Operator placed items in freezer. Re temp at 2:05pm a. cooked pasta (52F - Cold Holding); 43f b. cooked chicken (48F - Cold Holding); 40f c. raw beef (45F - Cold Holding); 38f d. tofu (47F - Cold Holding); 40f e. cooked ribs (47F - Cold Holding) 39f DBPR Form HR 5030-906. Cold Holding. **Corrected On-Site** **Repeat Violation**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Tofu opened more than 24 hours ago not date-marked. **Repeat Violation**
- 16-06-4:Intermediate - No cleaning agent provided in wash compartment of sink. Observed employee washing pots and pans without soap in three-compartment sink. Operator added soap. DBPR Form HR 5025-910. Manual Dishwashing Procedure. **Corrected On-Site**
- 05-14-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food.
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Food safety inspection conducted on 7/18/2024 revealed 20 total violations (4 high priority, 4 intermediate, 12 basic).