Gangchu
Last inspected: Dec 6, 2024
52
Score
Gangchu has been inspected six times since 2022. Inspectors last stopped by on Dec 6, 2024. The high risk label is a heads-up that the most recent visit didn't go well.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
Across the inspection history, “handwash sink not accessible for employee use” is the issue that surfaces most often, recorded three times.
Restaurants in Tampa average 79, so Gangchu trails the local norm. This restaurant has more on its record than most do.
6
Inspections
1
Critical latest
3
Major latest
2
Minor latest
Inspection History
Dec 6, 2024
Complaint Full
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
52
Aug 14, 2024
Food-Licensing Inspection
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked potatoes in walk-in-cooler
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw beef in walk-in-cooler
08A-20-5
Intermediate - No soap provided at handwash sink. In kitchen
31B-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed cooking utensil stored in hand sink on cooksline
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen
31B-02-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed boxes of single serving to go boxes stored outside on patio deck
25-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Observed operator eating chips in kitchen near dish machine. Discussed with operators no eating in food cooking, storing and prepping areas of restaurant
12B-02-4
Basic - Food not stored at least 6 inches off of the floor. Observed boxes of fryer mix and cooking oil stored on floor in kitchen area
08B-47-4
41
Mar 15, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Food Contact Surfaces Clean and Sanitized
FL-22
64
Nov 27, 2023
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease **Warning** - From follow-up inspection 2023-11-27: **Time Extended**
23-03-4
95
May 1, 2023
Routine - Food
4 critical violations. 4 major violations. 3 minor violations.
View 11 violations
High Priority - Toxic substance/chemical improperly stored. Stored on top of reach-in-cooler and water dispenser in front dining area
41-10-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs over raw pork in walk-in-cooler **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken wings room temperature 82 F and 79 F. Placing in walk-in-cooler on roller rack. **Corrective Action Taken**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in kitchen area.
35A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cooksline blocked bt large trash can and rolling rack if chicken.
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not completed for chicken out at room temperature on time as a public health control.
03F-10-5
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 and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Stored food not covered. Cooked pork uncovered in walk-in-cooler and no date marking.
02C-02-5
Basic - Stored food not covered. Cooked pork uncovered in walk-in-cooler and no date marking.
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Large white contain near 3 compartment sink not labeled.
02D-01-5
Basic - Presetting of unwrapped silverware and/or tableware outdoors. Unwrapped silverware and glasses outside on table preset
24-01-4
32
Dec 7, 2022
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried chicken at 78 F. Operator placing on cooling rack and into walk-in-cooler **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. On fried Chicken on roller cooler tack cooksline
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cooksline blocked large trash cans and raw chicken rack for cooking. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink.front kitchen area
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. On fried Chicken on roller cooler tack cooksline
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked foods in walk-in-cooler
02C-02-5
Basic - No handwashing sign provided at a hand sink used by food employees. Front kitchen area **Repeat Violation**
31B-04-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cooksline water at 70 F.
10-07-4
Basic - Employee open beverage containers on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Working containers of food removed from original container not identified by common name. Container on cooksline with brown sugar and large white container in front kitchen area on rollers not labeled
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease **Repeat Violation**
23-03-4
37
Frequently Asked Questions
When was Gangchu last inspected?
The most recent health inspection at Gangchu on file is from Dec 6, 2024. The public record contains six inspections in total.
What is the most common violation at Gangchu?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at Gangchu.
How does Gangchu compare to other restaurants in Tampa?
Gangchu most recently scored 52 out of 100, which is lower than the Tampa average of 79.
Has Gangchu's inspection record improved over time?
Results have been roughly steady. Inspections at Gangchu have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Gangchu means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Gangchu inspected?
Based on the inspection history on file, Gangchu is inspected around three times per year on average.
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