Sichuan Family

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Handwash sinks and supplies
  • Intermediate: Handwash sink removed from food preparation/dishwashing area. Operator is going to submit plans and see if approvable by plan review.
• Other sanitary and safe operation
  • Intermediate: No plan review submitted and approved - renovations were made or are in progress. Person in charge needs more time to submit.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition. No stop sale issued at callback.
• Handwash sinks and supplies
  • Intermediate: Handwash sink removed from food preparation/dishwashing area. Operator needs more time to address.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed approximately 12 flying insects around potato, ginger storage in kitchen on shelving under prep tables.
  • Basic: Dead roaches on premises. Observed two dead roaches and one egg sac on wooden block that mixer is situated on in kitchen. Person in charge discarded.
  • High priority: Roach activity present as evidenced by live roaches found. Observed one live roach on the metal legs of dishmachine. Observed one live roach on wooden block that mixer sits on in kitchen. Observed approximately 10 live roaches on wall between raised metal and triple sink where it meets the wall. Observed three live roaches on the underside of the prep table in side kitchen to left of kitchen entrance. Person in charge began killing and discarding.
• Other sanitary and safe operation
  • Intermediate: No plan review submitted and approved - renovations were made or are in progress. Operator needs more time to submit.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition. Observed live roach run across unlidded container of ginger at prep line. Observed employee items, bottles of drinks and food stored in ice machine ice to be served for guest drinks.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. On rack in kitchen observed cut cabbage, cut bok choy, chicken held at 70-74°F. At cookline observed fresh garlic in oil, cooked pork and fried vegetables held at ambient temperature at 68-70°F. Recommend holding on time. Person in charge moved to reach in cooler.
• Food properly thawed
  • Basic: Time/temperature control for safety food thawed under water that was barely running/dripping. Observed water barely running at submerged tripe in sink. Person in charge turned on to raise flow.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over or with unwashed produce. In walk in cooler observed raw chicken and raw shell eggs stored over case of cabbage. Observed raw chicken stored over case of leeks. In walk in freezer observed raw chicken not longer commercially packaged stored over raw beef.
  • Basic: Food stored on floor. Observed buckets of unlidded chicken stored on the floor in the kitchen. Observed buckets of unlidded potatoes stored on floor in walk in cooler. Observed cases of food stored on floor in walk in freezer.
  • High priority: Food stored in ice used for drinks. See stop sale. Observed employee items, bottles of drinks and food stored in ice machine ice to be served for guest drinks.
• Employee health
  • 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. Some food handling employees not able to show proof of reporting responsibility. Inspector emailed to operator.
• Wiping cloths and linens
  • Basic: Wet wiping cloth not stored in sanitizing solution between uses. Observed two wet wiping cloths on prep table where pork is being cut not stored in sanitizer solution.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy grease accumulated on hood filters in kitchen. Light switch in dry storage room with grease accumulated. Gaskets and exterior of make line reach in cooler with debris accumulated. Door handle and door to and from front counter and kitchen with debris accumulated. Undersides of cookline equipment with heavy grease accumulation. Grease accumulated on shelf holding prepped vegetable items/ chicken in kitchen.
• Single-service items
  • Basic: Single-service articles improperly stored. Cases of single service items stored on floor in dry storage area.
• Handwash sinks and supplies
  • Intermediate: Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. According to plans on file, hand wash sink in back kitchen has been removed.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed two flying insects under triple sink in kitchen.
  • Basic: Dead roaches on premises. Observed one dead roach on counter area with unlidded garnishes in containers. Observed one dead roach on the shelving under prep area. Observed one dead roach on shelf under rice cooker. Observed one dead roach on floor under triple sink. Person in charge began discarding.
  • High priority: Roach activity present as evidenced by live roaches found. Observed approximately 8 live roaches on wall and shelving near unlidded garnishes across from cookline on prep table. Observed one live roach crawl into container of garnish while person in charge attempting to kill. See stop sale. Person in charge began killing and discarding.
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris. Heavy grease accumulation on floors under cookline. Ceiling tiles missing over walk in cooler. Also, porous tiles with staining observed in kitchen.
• Chemicals and toxic substances
  • High priority: Container of medicine improperly stored. Observed employee medicine stored on prep table in back kitchen. Person in charge removed.
• Other sanitary and safe operation
  • Intermediate: No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. According to plans on file, hand wash sink in back kitchen area has been removed, dishmachine has been added. Area labeled office is being utilized as dry storage and there are two reach in freezers in area. Only utilizing one suite for current restaurant ownership.
• Manager certification and employee training
  • Intermediate: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One employee who handles food on duty unable to provide proof of employee training.