China Fortune Rest, 5761 Nw 7 St, Miami, FL - Restaurant inspection findings and violations

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Business Info

Name: CHINA FORTUNE REST
Type: Permanent Food Service
Address: 5761 Nw 7 St, Miami, FL 33126-3105
License #: 2320556
Total inspections: 16
Last inspection: 11/03/2014

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Inspection findings

Inspection Date

Type

Disposition

  • High Priority - Vacuum breaker missing at mop sink faucet.
11/03/2014Routine - FoodCall Back - Complied
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - In-use wiping cloth/towel used under cutting board.
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Inside walk in freezer.
  • Basic - Wall soiled with accumulated food debris. Next to hand wash sink by door entrance.
  • Basic - Wiping cloth sanitizing solution stored on the floor. Near dish machine.
  • High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Fried rice 111°f
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp45°f, beef45°f, corn45°f, chicken45°f
  • High Priority - Vacuum breaker missing at mop sink faucet.
  • Intermediate - Handwash sink not accessible for employee use at all times. Boxes blocking hand wash sink. **Corrected On-Site**
  • Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
10/31/2014Routine - FoodWarning Issued
  • Basic - Case/container/bag of food stored on floor in kitchen.
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
  • Basic - No handwashing sign provided at a hand sink used by food employees.
  • Basic - Shelf under preparation table soiled with food debris.
  • Basic - Stored food not covered in walk-in cooler.
  • Basic - Working containers of food removed from original container not identified by common name.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
  • High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
  • Intermediate - Handwash sink not accessible for employee use at all times.
  • Intermediate - Handwash sink used for purposes other than handwashing.
  • Intermediate - Slicer blade soiled with old food debris.
3/19/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Case/container/bag of food stored on floor in kitchen.
  • Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
  • Basic - Stored food not covered in walk-in cooler.
  • Basic - Stored food not covered in walk-in freezer.
  • Basic - Uncovered food stored near sink exposed to splash.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • Basic - Working containers of food removed from original container not identified by common name.
  • High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
  • High Priority - Live flies in kitchen.
  • High Priority - Raw animal food stored over ready-to-eat food.
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • Intermediate - Handwash sink not accessible for employee use at all times.
  • Intermediate - Handwash sink used for purposes other than handwashing.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
7/8/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Employee with no hair restraint while engaging in food preparation.
  • Basic - Food stored on floor. Bag of rice
  • Basic - Soil residue build-up on nonfood-contact surface. Exterior of containers
  • Basic - Stored food not covered in walk-in freezer.
  • Basic - Wet mop not stored in a manner to allow the mop to dry.
  • Basic - Working container of food not labeled in English. **Corrected On-Site**
  • High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
  • High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw eggs over pre cooked ribs
  • High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
  • Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
2/19/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. OBSERVED EMPLOYEE USED BARE HAND TO MIX CHOPPED LETTUCE.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. OBSERVED COOK FAILED TO WASH THEIR HANDS.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. OBSERVED UTENSILS STORED IN COLD WATER. Corrected On Site.
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
  • Critical - Observed soil residue in storage containers. OBSERVED CONTAINER USED IN WIC SOILED. Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses. OBSERVED WET TOWEL STORED IN NON-SANITIZED WATER. Corrected On Site.
10/24/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Handwash sink not accessible for employee use at all times.
  • Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Corrected On Site.
  • Critical - Observed encrusted material on can opener.
  • Critical - Observed food stored on floor. BUCKET OF SHRIMP
  • Observed nonfood-grade containers used for food storage. CARDBOARD BOXES USED TO STORE CHICKEN
  • Critical - Observed potentially hazardous food thawed in standing water.
  • Critical - Observed raw animal food stored over ready-to-eat food. RAW CHICKEN OVER PRECOOKED PORK and VEGETABLES INSIDE REACHIN COOLER
  • Observed residue build-up on nonfood-contact surface. ON SHELVES
  • Critical - Observed soil residue in storage containers.
6/4/2012Routine - FoodInspection Completed - No Further Action
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.FLLOR WALK IN FREEZER
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.LOWER SHELFS OF TABLES IN KITCHEN
  • Observed employee with no hair restraint.
  • Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
  • Critical - Observed food stored on floor.PORK
  • Critical - Observed handwash sink used for purposes other than handwashing.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.PAR COOKED CHICKEN LEFT OUT IN CONTAINER
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.PORK CHICKEN
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.RAW CHICKEN AND BEEF AT 54 ON REACH IN COOLER TOP
  • Critical - Observed potentially hazardous food thawed at room temperature.WONGTON WRAPS
  • Critical - Observed potentially hazardous food thawed in an improper manner.CHICKEN IN STANDING WATER
  • Observed ripped/worn CARDBOARD used as shelf cover.
  • Critical - Observed soil residue in storage containers.
  • Critical - Observed torn packages/bags of food exposing the contents to contamination.FLOUR
  • Critical - Observed uncovered food ON FLOOR
  • Critical - Observed uncovered food in WALK IN COOLER
  • Observed unnecessary items on the premise.
  • Observed wall soiled with accumulated grease.IN KITCHEN WALLS
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.RICE
  • Critical - Raw animal food not properly separated from ready-to-eat food.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical - Shell eggs held maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
  • Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  • Critical - Working containers of food removed from original container not identified by common name.
11/18/2011Complaint FullWarning Issued
  • Critical - Handwash sink not accessible for employee use at all times.Equipment in front
  • Critical - Observed dead roaches on premises.Kitchen area light covers
  • Critical - Observed encrusted material on can opener.
  • Observed food debris accumulated on walk-in cooler floor.
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Shelving by ice machine
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Steam table bottom shelving
  • Critical - Observed hand wash sink used for purpose other than washing hands.
  • Critical - Observed raw animal food stored over cooked food. Corrected On Site.
  • Critical - Observed soil residue in storage containers.
  • Observed utensils stored in crevices between equipment.
10/26/2011Routine - FoodInspection Completed - No Further Action
  • Ceiling tile missing.Over cookline area
  • Floors not maintained smooth and durable.Walk-in freezer floor
  • Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.
  • Critical - Handwash sink not accessible for employee use at all times.Equipment inside
  • Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
  • Critical - Observed accumulation of debris in warewashing machine and associated equipment.
  • Observed floor-mounted equipment not sealed or with legs providing at least 6-inch clearance between floor and equipment.
  • Critical - Observed food being cooled by nonapproved method. Corrected On Site.
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Prep table's bottom shelving
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Critical - Observed soil residue in storage containers.Bulk rice containers
  • Critical - Observed torn packages/bags of food exposing the contents to contamination.
  • Critical - Observed uncovered food in holding unit/dry storage area.
  • Observed utensils stored in crevices between equipment.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses.
2/25/2011Routine - 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.
  • Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Cooked rice
  • Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
  • Critical. Observed food being cooled by nonapproved method.
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical. Observed accumulation of debris in warewashing machine and associated equipment.
  • Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed soil residue in storage containers.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Cookline equipment
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Prep table bottom shelf
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting board
  • Critical. Observed the accumulation of dead or trapped insects in kitchen area light covers
  • Ceiling tile missing.
  • Observed wall soiled with accumulated grease.Water heater area
  • Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
  • Observed storage of maintenance tools in areas that may result in cross-contamination.
  • Observed improper storage of maintenance tools that interferes with cleaning.
8/6/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
  • Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. WALK_IN COOLER
  • Critical. Observed food stored on floor.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. HANDWASH SINK
3/2/2010Routine - FoodInspection Completed - No Further Action
  • Violation: 15-31-1 Observed nonfood-contact equipment in poor repair. WALK_IN COOLER DOOR LATCH IN DISREPAIR.
8/31/2009Routine - FoodCall Back - Complied
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
  • Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
  • Critical. Observed potentially hazardous food thawed at room temperature. CHICKEN
  • Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Repeat Violation.
  • Critical. Observed food stored on floor. BOXES OF PORK ON KITCHEN FLOOR Repeat Violation.
  • Critical. Observed food stored on floor. WALK_IN FREEZER
  • Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Observed ice scoop with handle in contact with ice.
  • Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. AFTER MOPPING AND THEN CONTINUE TO HANDLE CLEAN DISHES.
  • Critical. Observed employee wash hands with no soap.
  • Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
  • Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
  • Observed employee with no hair restraint.
  • Observed nonfood-contact equipment in poor repair. WALK_IN COOLER DOOR LATCH IN DISREPAIR.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Observed single-service articles stored without protection from contamination. TAKE_OUT BOXES
  • Critical. Handwash sink not accessible for employee use at all times.
  • Critical. Observed handwash sink used for purposes other than handwashing.
8/28/2009Routine - FoodWarning Issued
No report available. 3/31/2009Routine - FoodInspection Completed - No Further Action
No report available. 10/7/2008Routine - FoodInspection Completed - No Further Action

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