Chinese Delight

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (46F - Cold Holding); cooked noodles (46F - Cooling); cooked chicken (45F - Cooling); fried chicken 43 ( - Cold Holding); . Less than 4hrs per operator. Advised to place in freezer for immediate temperature recovery -chicken broth, fried chicken in plastic tubs (47F-50F - Cold Holding); overnight per operator in walk in cooler. raw chicken (48F - Cold Holding). Overnight per operator in walk in cooler. Advised operator not to sell to public and discard. **Warning** - From follow-up inspection 2025-02-06: fried chicken in plastic tubs (47F-50F - Cold Holding); overnight per operator in walk in cooler. raw chicken (48F - Cold Holding). Chicken wings, Chicken broth, cooked chicken, Overnight per operator in walk in cooler. Operator had fried chicken wings from cooler overnight outside ready to be prepared for customers. Advised to immediately discard all items. **Time Extended**

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fried chicken in plastic tubs (47F-50F - Cold Holding); overnight per operator in walk in cooler. raw chicken (48F - Cold Holding). Overnight per operator in walk in cooler. Advised operator not to sell to public and discard. **Warning** - From follow-up inspection 2025-02-06: fried chicken in plastic tubs (47F-50F - Cold Holding); overnight per operator in walk in cooler. raw chicken (48F - Cold Holding). Chicken wings, Chicken broth, cooked chicken, Overnight per operator in walk in cooler. Operator had fried chicken wings from cooler overnight outside ready to be prepared for customers. Advised to immediately discard all items. **Time Extended**

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Both hand sinks in kitchen blocked by dishes. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-02-06: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-02-06: **Time Extended**

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar - From follow-up inspection 2025-02-06: **Time Extended**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (46F - Cold Holding); cooked noodles (46F - Cooling); cooked chicken (45F - Cooling); fried chicken 43 ( - Cold Holding); . Less than 4hrs per operator. Advised to place in freezer for immediate temperature recovery -chicken broth, fried chicken in plastic tubs (47F-50F - Cold Holding); overnight per operator in walk in cooler. raw chicken (48F - Cold Holding). Overnight per operator in walk in cooler. Advised operator not to sell to public and discard. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fried chicken in plastic tubs (47F-50F - Cold Holding); overnight per operator in walk in cooler. raw chicken (48F - Cold Holding). Overnight per operator in walk in cooler. Advised operator not to sell to public and discard. **Warning**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork over raw shrimp in walk in cooler. Operator immediately removed **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use at all times. Both hand sinks in kitchen blocked by dishes. Operator immediately removed **Corrected On-Site**

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Basic - Bowl or other container with no handle used to dispense food. In Rice In sugar container. Immediately removed **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over prep table . Operator immediately removed **Corrected On-Site**

Basic - Hole in or other damage to wall. in ceiling above water heater

Basic - Working containers of food removed from original container not identified by common name. Sugar

Certified Food Manager Identification

Supervisor/Person in Charge Present

Employee Health Policies Present

Required Records Available; Shellstock Tags/Labels

Food Contact Surfaces Clean and Sanitized

Lighting Adequate; Required Shields in Place

Wiping Cloths Properly Used and Stored

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shelled eggs (60F - Cold Holding); cabbage (60F - Cold Holding). On the counter less than 4 hours. Placed in refrigerator to cool. provided and implemented time as a public health control. **Corrective Action Taken**

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Held on counter on cook line. Manager placed in refrigerator. **Corrective Action Taken**

Intermediate - Handwash sink not accessible for employee use at all times. Utensils in sink. Manager removed. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to fryer, manager filled. **Corrected On-Site**

Intermediate - Records/documents for required employee training do not contain all of the required information.. missing trainer information. Manager filled in. **Corrected On-Site**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**

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 handout **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand-sinks in kitchen no paper-towels **Corrected On-Site** **Repeat Violation**

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. Provided operator with form, current employees signed and dated form **Corrective Action Taken** **Repeat Violation**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared cooked foods in walk-in-cooler from previous day not dated

Basic - Bowl or other container with no handle used to dispense food. Bowl in cooked rice **Corrected On-Site** **Repeat Violation**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust in kitchen **Repeat Violation**

Basic - Duct tape used to repair nonfood-contact surface. Lid to rice cooker repaired with duct tape

Basic - Food storage container/container lid cracked or broken to flour bin in hallway .

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods heavily soiled **Repeat Violation**

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

Basic - Reach-in freezer interior have accumulation of soil residues. Interior freezer on cooks line heavily soiled **Repeat Violation**

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp defrosting in standing water **Corrected On-Site**

Basic - Unnecessary items/unused equipment on the premises Unused upright cold unit by restrooms not in use

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**

Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**

Hands Clean and Properly Washed

Certified Food Manager Identification

Supervisor/Person in Charge Present

Food Obtained from Approved Sources

Required Records Available; Shellstock Tags/Labels

Proper Hot and Cold Holding Temperatures

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Equipment Adequate to Maintain Product Temperature

Approved Thawing Methods Used

Equipment, Food and Non-Food Contact Surfaces Approved

Lighting Adequate; Required Shields in Place

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Repeat Violation**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage sitting on counter 65°; moved to refrigeration for immediate temperature recovery **Corrective Action Taken** **Repeat Violation**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee was on the phone, took order, then proceeded to kitchen to cook without washing hands

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. Raw chicken stored over Krab in freezer in back area

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink to sink at entrance to kitchen

Intermediate - Handwash sink not accessible for employee use at all times. Several utensils stored in hand sink **Corrected On-Site** **Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen **Corrected On-Site** **Repeat Violation**

Intermediate - No soap provided at handwash sink. **Corrected On-Site** **Repeat Violation**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous pans of food in walk-in-cooler not dated from previous day

Basic - Food storage container/container lid cracked or broken. Plastic lid to rice container is cracked

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. 6 fly sticky strips hanging throughout kitchen over sinks and prep areas **Corrected On-Site**

Basic - Floor area(s) covered with standing water under and around hand sink at entrance to kitchen

Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Clean utensils stored between equipment and wall. **Corrected On-Site** **Repeat Violation**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Outer openings not protected with self-closing doors.

Basic - No conspicuously located ambient air temperature thermometer in holding units on cooks line **Repeat Violation**

Basic - Water leaking from pipe and/or faucet/handle. Hand sink entrance to kitchen is leaking onto the floor

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer to upright unit in kitchen is heavily soiled

Basic - Ice buildup in upright reach-in freezer in kitchen

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Garbage on the ground outside back door