813 Chinese Food, 2204 James L Redman Pkwy, Plant City, FL - Restaurant inspection findings and violations

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Business Info

Restaurant: 813 CHINESE FOOD
Address: 2204 James L Redman Pkwy, Plant, FL 33563
Type: Permanent Food Service
License #: 3916596
Total inspections: 6
Last inspection: 12/15/2010

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Inspection findings

Inspection Date

Type

Disposition

  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. all dishes heldover need to be date marked
  • Critical. Observed potentially hazardous food thawed in standing water.
  • Critical. Observed food stored on floor. onion ,cabbage
  • Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cutting onions without gloves
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. energy drink
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. gasket needs cleaning
  • Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. can't store utensils ,pots,pans in restroom
  • Observed utensils stored in crevices between equipment. knife
  • Observed single-service items stored on floor.
  • Critical. Hand wash sink lacking proper hand drying provisions.
  • Observed personal item stored with food. cigarette ,lighter Corrected On Site.
  • Critical. Observed container of medicine improperly stored. medicine on prep table
  • Wet mop not hung to dry.
  • No copy of latest inspection report.
  • Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
12/15/2010Routine - FoodWarning Issued
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked food need 7-day date labels-foods are to be sold or discarded within 7 days
  • Critical. Observed potentially hazardous food thawed at room temperature.
  • Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw shell eggs are not to be stored over fruits
  • Critical. Observed raw animal food stored over cooked food. raw chicken is to be stored on bottom shelf
  • Critical. Observed food stored on floor. walkin freezer
  • Critical. Observed uncovered food in holding unit/dry storage area. foods need to covered in walkin coolers
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. a scoop with handlle is to be used to scoop foods
  • Observed ice scoop with handle in contact with ice.
  • Wet wiping cloth not stored in sanitizing solution between uses. wiping cloths are to be kept in sanitizer buckets between uses
  • Critical. Observed soiled reach-in cooler gaskets.
  • Critical. Observed encrusted material on can opener.
  • Observed build-up of grease on nonfood-contact surface. tops and sides of microvave need to be degreased
  • Critical. Bathroom not enclosed with tight-fitting, self-closing doors. self closer broken
  • Critical. Observed unlabeled spray bottle. all squeeze and spray bottles need to be labeled as to contents
  • Wet mop not hung to dry.
07/15/2010Complaint FullInspection Completed - No Further Action
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or to discard, the food item.
  • Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labelled with their common names.
  • Critical. Observed torn packages/bags of food exposing the contents to contamination. Do not leave flour in an open bag; transfer the contents to a clean, covered container.
  • Critical. Displayed food not properly protected from contamination. Do not leave S&S Chicken sitting on the countertop; store it under refrigeration until reheated for service. Corrected On Site.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Do not scoop flour with a plastic bowl; provide a scoop with a handle.
  • Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing buckets, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses. Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloyhs lying on countertops; store them in sanitizing buckets between uses.
  • Observed residue build-up on nonfood-contact surface. Clean the flour dust from the exterior surfaces of the bulk-storage bins.
  • Observed utensils stored in crevices between equipment. Do not store the clevers in the cracks between equipment; store them on a clean, dry surface. Corrected On Site.
  • Observed single-service items stored on floor. Store the cases of takeout containers off the kitchen floor.
5/19/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or to discard, the food item.
  • Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labelled with their common-English name.
  • Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cool rice to 71 F, placeit into the walk-in cooler, uncovered, and stir untilthe rice reaches 41 F - then cover.
  • Critical. No thermometer provided to measure temperature of food product. Provide metal-stem thermometers, numerically scalled from 0 F-220 F. Use them to verify proper cooling temperatures.
  • Critical. Observed torn packages/bags of food exposing the contents to contamination. Do not leave dry goods in open bags; transfer the contents to clean, covered containers.
  • Critical. Observed food stored on floor. Store cases of frozen foods off the walk-in-cooler floor.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Do not scoop dry goods with plastic bowls; provide scoops with handles.
  • Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employees must wash hands, and wear disposable-plastic gloves, when chopping vegetables.
  • Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Remove the ice dam from the floor of the walk-in freezer.
  • Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Do not line storage shelves with cardboard.
  • Observed single-service articles stored without protection from contamination. Store styrofoam-takeout containers inverted, on the cookline. Corrected On Site.
  • Observed reuse of single-service articles. Do not wrap frozen foods in plastic-takeout bags; use foodgrade-rated plastic.
  • Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Call 866 372 7233 to order Food Safety Training workbooks. Keep proof of completed training on the premises.
1/25/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed dented/rusted cans. Segregate the severely dented cans of barbeque sauce; and return them to their respective vendors, for exchange. Corrected On Site.
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or to discard, the food item.
  • Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labelled with rheir common-English names.
  • Critical. Observed food stored on floor. Store the bags of carrots and potatoes, off the floor, in the walk-in cooler.
  • Critical. Observed encrusted material on can opener. Clean the food debris from the can opener.
  • Observed single-service items stored on floor. Store the cases of plastic containers off the kitchen floor.
  • Critical. Manager lacking proof of Food Manager Certification. Manager has taken the exam. Post the certificate, in the restaurant, when it arrives.
  • Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Employees must pass Food Safety Training within 60 days of hiring. Call 866 372 7233 to order workbooks.
8/28/2009Routine - FoodInspection Completed - No Further Action
No report available. 5/14/2009Food-Licensing InspectionInspection Completed - No Further Action

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