China Lee

The inspector came back, found the problems fixed and allowed the business to reopen.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  • Basic: Working containers of food removed from original container not identified by common name.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food.
  • Basic: Stored food not covered.
• Handwashing and hygienic practices
  • Intermediate: Employee washed hands in a sink other than an approved handwash sink.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
• Single-service items
  • Basic: Single-service articles not stored inverted or protected from contamination.
• Plumbing and backflow prevention
  • Basic: Plumbing system in disrepair.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink.
  • Intermediate: No soap provided at handwash sink.
  • Basic: No handwashing sign provided at a hand sink used by food employees.
• Insects, rodents, pests and animals
  • Basic: Exterior door has a gap at the threshold that opens to the outside.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair.
  • Basic: Light not functioning.

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. Operator did not discard bins of flour and rice. 2 live roaches found in metal bowl in bin of rice outside.
• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  • Basic: Working containers of food removed from original container not identified by common name.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food.
  • Basic: Stored food not covered.
• Handwashing and hygienic practices
  • Intermediate: Employee washed hands in a sink other than an approved handwash sink.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food.
  • Basic: Equipment in poor repair.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
• Single-service items
  • Basic: Single-service articles not stored inverted or protected from contamination.
• Plumbing and backflow prevention
  • Basic: Plumbing system in disrepair.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink.
  • Intermediate: No soap provided at handwash sink.
  • Basic: No handwashing sign provided at a hand sink used by food employees.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 4 dead roaches in timer panel by back door
  • High priority: Roach activity present as evidenced by live roaches found. 2 live roaches on white chest freezer front counter. 2 live roaches in metal bowl in bin of rice outside
  • Basic: Exterior door has a gap at the threshold that opens to the outside.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair.
  • Basic: Light not functioning.

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: Dented/rusted cans present. See stop sale. Oyster sauce can dented stored on shelf by walk on cooler
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition. 1 bin of flour with 1 live roach inside 1 bin of flour with 1 egg sack and 4 dead roaches 1 bin of rice with 1 live roach inside
• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No food items are date marked
  • Basic: Working containers of food removed from original container not identified by common name. Flour containers not labeled
• Food properly thawed
  • Basic: Time/temperature control for safety food thawed in an improper manner. Raw Chicken wings in standing water inside triple sink at 72°F.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked chicken in walk in cooler. Raw chicken wings stored above ready to eat washed carrots in walk in cooler. Raw shell eggs stored above soy sauce buckets in walk in cooler.
  • Basic: Stored food not covered. Multiple food items in walk in cooler not covered or protected
  • Basic: Food stored on floor. Oil containers stored on floor by speed rack Soy sauce containers by walk in cooler
• In-use utensils properly stored
  • Basic: In-use tongs stored on equipment door handle between uses. Tong stored on oven door handle in kitchen
• Handwashing and hygienic practices
  • Intermediate: Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands on triple sink even after being informed not to several times
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Bowls used inside flour, msg and rice containers
  • Basic: Equipment in poor repair. Bin of rice by triple sink are melted Torn gasket in walk in cooler
  • Basic: Walk-in cooler shelves with rust that has pitted the surface.
• Wiping cloths and linens
  • Basic: Wet wiping cloth not stored in sanitizing solution between uses. On cook line
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed rack soiled
• Single-service items
  • Basic: Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf above make table
• Plumbing and backflow prevention
  • Basic: Plumbing system in disrepair. Under cook line
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. Plastic lids stored inside hand sink by triple sink area
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. On hand sink by triple sink
  • Intermediate: No soap provided at handwash sink. On hand sink by triple sink
  • Basic: No handwashing sign provided at a hand sink used by food employees. On hand sink by triple sink
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 1 dead roach on the wall by walk in cooler 1 dead roach found under triple sink 4 dead roaches inside flour container Total of 6 dead roaches
  • High priority: Roach activity present as evidenced by live roaches found. 1 live roach above cove molding by walk in cooler 1 live roach by white chest freezer in kitchen 2 live roaches under speed rack 1 live roach inside flour container by speed rack 1 live roach inside rice container 1 live roach on dining room floor (operator killed) Total of 7 live roaches observed
  • High priority: Roach excrement and/or droppings present. 1 egg sack found on shelf by triple sink area 1 egg sack inside flour container 10 Roach droppings behind wood chest on front counter area 10 roach droppings on shelf where cans are stored 10 roach droppings on speed rack Total 2 egg sacks and 30 roach droppings.
  • Basic: Exterior door has a gap at the threshold that opens to the outside.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair. Inside walk in cooler
  • Basic: Light not functioning. 5 lights Above grill
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and set of keys stored on shelf above make table in kitchen

The inspector came back, found the problems fixed and allowed the business to reopen.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  • Basic: Working containers of food removed from original container not identified by common name.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food.
  • Basic: Stored food not covered.
  • Basic: Food stored on floor.
• Handwashing and hygienic practices
  • High priority: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  • High priority: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food.
  • Basic: Equipment in poor repair.
  • Basic: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • High priority: Nonfood-grade bags used in direct contact with food.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
• Plumbing and backflow prevention
  • Basic: Plumbing system in disrepair.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink.
  • Basic: No handwashing sign provided at a hand sink used by food employees.
• Insects, rodents, pests and animals
  • Basic: Exterior door has a gap at the threshold that opens to the outside.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair.
  • Basic: Light not functioning.
• Chemicals and toxic substances
  • Intermediate: Spray bottle containing toxic substance not labeled.
• Manager certification and employee training
  • Intermediate: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.

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.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing is date marked
  • Basic: Working containers of food removed from original container not identified by common name. Bin of sugar and flour
• Food out of temperature
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. egg drop soup (160°F - Hot Holding); broth (126°F - Hot Holding)for 2 hours; wontons (126°F - Hot Holding)for 2 hours; cooked pork (127°F - Hot Holding)for 2 hours Had operator put on stove to reheat
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over prepped vegetables in walk in cooler Raw shelled eggs over buckets of sauce
  • Basic: Stored food not covered. All bins of flour, sugar, msg and rice not covered Cut vegetables, cooked pork, cooked shrimp and egg rolls in walk in cooler
  • Basic: Food stored on floor. Bucket of soy sauce on floor by chest freezer in kitchen
• Handwashing and hygienic practices
  • High priority: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook begin cooking without washing hands
  • High priority: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched trash can and then marinated raw chicken
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink and sub on shelf over make tables added Drink on table by flat top grill
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Plastic cups in bin of msg and sugar
  • Basic: Equipment in poor repair. Gasket walk in cooler torn Bin next to rice cooker melted
  • Basic: Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
  • High priority: Nonfood-grade bags used in direct contact with food. Ginger and cooked chicken stored in grocery bags walk in cooler
• Wiping cloths and linens
  • Basic: Wet wiping cloth not stored in sanitizing solution between uses. By grills and on chest freezer
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood
• Plumbing and backflow prevention
  • Basic: Plumbing system in disrepair. Hand wash sink front counter and by back door water leaking
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. Five gallon lids and a can of ketchup in hand wash sink by back door.
  • Intermediate: Handwash sink used for purposes other than handwashing. Metal scrubber in front counter hand wash sink Operator removed
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Back hand wash sink by back door
  • Basic: No handwashing sign provided at a hand sink used by food employees. Front counter and by back door
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. I dead roach under pre packaged sauces front counter Operator removed and cleaned I dead roach on tray on speed rack by rice cooker by 3 compartment sink 6 dead roaches in electric box by back door 1 dead roach found in uncovered bin of msg.
  • High priority: Rodent activity present as evidenced by rodent droppings found. 30 rodent droppings found on trays on speed rack by rice cooker by 3 compartment sink
  • High priority: Roach excrement and/or droppings present. One egg sack in bin of flour by grill One egg sack in electric box by back door
  • Basic: Exterior door has a gap at the threshold that opens to the outside.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair. Walk in cooler and dining room
  • Basic: Light not functioning. All in hood
  • Basic: Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. In hand wash sink by back door a bottle drain cleaner next to can of ketchup
  • Intermediate: Spray bottle containing toxic substance not labeled. Under table by fryers Hanging on faucet of mop sink
• Manager certification and employee training
  • 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/

The inspector came back and found the problems fixed.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
• Food out of temperature
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food.
  • Basic: Stored food not covered.
  • Basic: Food not stored at least 6 inches off of the floor.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food.
  • Basic: Cutting board has cut marks and is no longer cleanable.
  • Basic: Equipment in poor repair.
  • Basic: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • High priority: Nonfood-grade bags used in direct contact with food.
• Wiping cloths and linens
  • Basic: In-use wet wiping cloth/towel used under cutting board.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
• Single-service items
  • Basic: Single-service articles not stored inverted or protected from contamination.
• Handwash sinks and supplies
  • Basic: No handwashing sign provided at a hand sink used by food employees.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair.
  • Basic: Light not functioning.

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.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing is date marked
• Food out of temperature
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. cooked broccoli (86°F - Hot Holding)for 2 hours
• Food properly thawed
  • Basic: Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in three compartment sink, 2 sinks full.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over soy sauce in walk in cooler
  • Basic: Stored food not covered. All bins of flour, sugar, salt in kitchen. Many bins in walk in cooler
  • Basic: Food not stored at least 6 inches off of the floor. Buckets of sauces on floor in walk in cooler .
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. In bin of flour and cooked rice
  • Basic: Cutting board has cut marks and is no longer cleanable. Make table
  • Basic: Equipment in poor repair. Gasket to walk in cooler door
  • Basic: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • High priority: Nonfood-grade bags used in direct contact with food. Raw chicken breaded filets in grocery store bags in white chest freezer front counter area
• Wiping cloths and linens
  • Basic: In-use wet wiping cloth/towel used under cutting board.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Make table, prep tables
• Single-service items
  • Basic: Single-service articles not stored inverted or protected from contamination. To go boxes by fried rice in kitchen
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Items in hand wash sink front counter and by mop sink
  • Basic: No handwashing sign provided at a hand sink used by food employees. Front counter
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings on dry can storage shelf 2 under bins of flour and sauce rack
  • High priority: Roach activity present as evidenced by live roaches found. 8 live roaches by rice cooker and 3 compartment sink 2 Under flour and rice 3 under sauce rack
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair. dining room and walk in cooler
  • Basic: Light not functioning. One in hood
  • Basic: Floor soiled/has accumulation of debris. Under equipment and prep tables
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and blue tooth speaker on cutting board of make table.