China Gourmet Iii, 343 Colony Blvd Ste 108, The Villages, FL - Restaurant inspection findings and violations

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Business Info

Name: CHINA GOURMET III
Type: Permanent Food Service
Address: 343 Colony Blvd Ste 108, The Villages, FL 32162
License #: 7000477
Total inspections: 15
Last inspection: 09/02/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Bowl or other container with no handle used to dispense food. Container in rice in dry storage.
  • Basic - Build-up of grease on nonfood-contact surface. Around cook line grill.
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Soy sauce on floor in walk in cooler.
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle above middle kitchen make table.
  • Basic - Employee personal items stored in or above a food preparation area. Hate hung beside utensils.
  • Basic - Employee with no hair restraint while engaging in food preparation.
  • Basic - Equipment and utensils not properly air-dried - wet nesting.ab three compartment sink.
  • Basic - Exterior door has a gap at the threshold that opens to the outside.
  • Basic - Fan cover in walk-in freezer has accumulation of dust/debris.
  • Basic - Food stored on floor. Soy sauce containers on middle kitchen area floor. **Repeat Violation**
  • Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Pot submerged in noodles.
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
  • Basic - Single-service articles not stored inverted or protected from contamination. To go containers above middle kitchen make table.
  • Basic - Soiled reach-in cooler gaskets on cook line.
  • Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front kitchen area make table.
  • High Priority - Nonfood-grade containers used for food storage - direct contact with food. Sugar and flour in back kitchen area. **Repeat Violation**
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef over raw shrimp in walk in cooler. **Corrected On-Site**
  • High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site** **Repeat Violation**
  • High Priority - Spices on middle kitchen make table not covered.
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
09/02/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Case/container/bag of food stored on floor in kitchen.Bag of onions.
  • Basic - Employee eating in a food preparation or other restricted area.
  • Basic - In-use knife/knives stored in cracks between pieces of equipment.
  • Basic - Missing drain plug at dumpster.Allows insects, rodents to enter.
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit.Unable to locate thermometer in cooler opposite fryers.
  • Basic - Working container of food not labeled in English.
  • High Priority - Nonfood-grade containers used for food storage - direct contact with food. Two galvanized metal garbage cans used for storage of uncooked rice.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts in five gallon bucket of water at cooks line 65° f. Corrective action taken.
  • High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.Corrective action taken.
  • Intermediate - Handwash sink not accessible for employee use at all times. Handsink by three compartment sink blocked by equipment, stored articles in HANDSINK.
  • 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.
3/27/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Accumulation of food debris/soil residue on paper towel dispenser.
  • Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
  • Basic - Cardboard used to line nonfood-contact shelves.
  • Basic - Case/container/bag of food stored on floor in kitchen. Bucket of cooked pork **Corrected On-Site**
  • Basic - Equipment or utensils not designed or constructed in a durable manner. Large containers used for dry foods give out on sides and not able to remain closed
  • Basic - Food debris accumulated on kitchen floor. Throughout
  • Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
  • Basic - Food debris/dust/soil residue on dry storage shelves.
  • Basic - Reuse of single-use number 10 cans. Mushrooms and ketchup **Corrected On-Site**
  • Basic - Working container of food not labeled in English.
  • High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Prep reachin on cookline with chicken and pork at 50° due to lid staying open other foods at 43°
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 5 gallon bucket of sprouts left on floor on cookline at 75° room temperature replaced back in walkin cooler. Sprouts on make table at 41°
  • High Priority - Raw animal foods not properly separated from each other in holding unit. Raw beef and chicken in same tub in walkin **Corrected On-Site**
  • Intermediate - Handwash sink not accessible for employee use at all times. Prep sink blocked by chest freezer **Corrected On-Site**
8/8/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
  • Basic - Build-up of food debris, dust or dirt on container exteriors.
  • Basic - Food debris/dust/soil residue on dry storage shelves.
  • Basic - Food storage container/container lid cracked or broken.
  • Basic - Garbage on the ground and/or pad around dumpster.
  • Basic - Grease accumulated under cooking equipment.
  • Basic - Reuse of single-use number 10 cans.
  • Basic - Single-service items for customer self-service not properly protected to prevent contamination. **Corrected On-Site**
  • High Priority - Dented/rusted cans present. See stop sale.
  • High Priority - Potentially hazardous (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. See stop sale. **Corrected On-Site**
  • Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Large dry goods tub cracked preventing the lid from fitting properly to prevent contamination.
2/5/2013Routine - FoodInspection Completed - No Further Action
  • Observed build-up of food debris, dust or dirt on fire extinguisher.
  • Critical - Observed dry storage scoops encrusted with food. 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.
  • Observed large sugar tub in poor condition.
  • Critical - Observed sanitizing solution exceeding the maximum concentration allowed- 200ppm corrected to 50ppm. Corrected On Site.
  • Observed single-service articles stored without protection from contamination- not inverted at customer self service table in lobby. Corrected On Site.
  • Critical - Portable fire extinguisher(s) obstructed from view- mops and brooms placed in front of class k. For reporting purposes only. Corrected On Site.
  • Critical - Sugar not stored in a clean/dry location that is not exposed to splash/dust-in an exposed tub due to cracks underneath prep table for raw chicken.
8/6/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Food not stored in a clean/dry location that is not exposed to splash/dust- warewashing and food prep in 3 compartment sink at same time.
  • In-use utensil not stored on a clean portion of food preparation or cooking equipment- around woks. Corrected On Site.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food in all large bins.
  • Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
  • Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
  • Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
  • Observed wall soiled with accumulated food debris in dishroom.
  • Critical - Three-compartment sink not cleaned after being used for food preparation or washing wiping cloths.
3/5/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Violation: 01B-12-1 Observed shell eggs in use or stored with cracks or broken shells.
  • Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
  • Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Violation: 23-06-1 Observed build-up of food debris, dust or dirt on prep shelves with cardboard lining.
2/14/2012Routine - FoodCall Back - Complied
  • Critical - Chicken on pan in prep area stored on top of waste receptacle. Corrected On Site.
  • Critical - Dishroom Hand wash sink lacking proper hand drying provisions. Corrected On Site.
  • In-use utensil not stored on a clean portion of food preparation or cooking equipment. Corrected On Site.
  • 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. This violation must be corrected by : 12/28/11.
  • Observed build-up of food debris, dust or dirt on prep shelves with cardboard lining.
  • Critical - Observed cloth used underneath cutting boards.
  • Critical - Observed condiments stored in unapproved dispensers.
  • Critical - Observed dented/rusted cans. Corrected On Site.
  • Observed employee with no hair restraint.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Critical - Observed shell eggs in use or stored with cracks or broken shells.
  • Critical - Portable fire extinguisher(s) obstructed from view. For reporting purposes only. Corrected On Site.
10/28/2011Routine - FoodWarning Issued
  • Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Thermometer on outside of walkin reading 34 degrees F at 39 degrees F.
  • Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. 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.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken left out at room temperature during lunch period 68 degrees F. Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Food temperature in walkin cooler - beef, chicken 49 degrees F. Owner turned thermostat down, ambient air temperature in cooler 39 degrees F at conclusion of inspection.
  • Wet wiping cloth not stored in sanitizing solution between uses.
4/13/2011Routine - 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. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken left out at room temperature for lunch rush. Corrected On Site.
  • Observed nonfood-grade containers used for food storage. Metal garbage can used for rice.
  • Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
  • Critical. Portable fire extinguisher blocked/not easily accessible. For reporting purposes only.
12/15/2010Routine - FoodInspection Completed - No Further Action
  • 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.
  • Observed nonfood-grade containers used for food storage. Galvanized trash cans used for storing rice.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Observed utensils stored in crevices between equipment. Knives stored in dirty crack between tables.
  • Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
8/4/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit....in walk in cooler. Corrected On Site.
  • Critical. Observed uncovered food in holding unit/dry storage area....egg rolls inwalk in cooler.
  • 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....in rice containers in kitchen.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Critical. Handwash sink not accessible for employee use at all times....kitchen handsink has dirty utensil in it. Corrected On Site.
  • Observed open dumpster lid.
  • Critical. Person in charge failed to insure employees are properly sanitizing equipment....3 comp sink not used properly, no sanitizing.
2/12/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit....poultry and shrimp in walk in cooler. Corrected On Site.
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures....walk in cooler at 51F....NOTE delivery just received and food prep in progress.
  • Critical. Food not stored in a clean/dry location that is not exposed to splash/dust....foods delivered at rear entrance at 9AM (in temperature / observed) and not brought into restaurant until 10:45 AM.
  • Critical. Handwash sink not accessible for employee use at all times.....soda rack in sink near 3 comp sink. Corrected On Site.
8/3/2009Routine - FoodInspection Completed - No Further Action
No report available. 2/2/2009Routine - FoodInspection Completed - No Further Action
No report available. 7/30/2008Routine - FoodInspection Completed - No Further Action

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