China Gourmet, 1714 Us Hwy 27 Ste 20, Clermont, FL - Restaurant inspection findings and violations

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Business Info

Name: CHINA GOURMET
Type: Permanent Food Service
Address: 1714 Us Hwy 27 Ste 20, Clermont, FL 34714
License #: 4508431
Total inspections: 3
Last inspection: 08/21/2014
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Inspection findings

Inspection Date

Type

Disposition
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On racks in walk in cooler
  • Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
  • Basic - Food debris/dust/grease/soil residue on exterior of microwave.
  • Basic - Interior of microwave soiled with encrusted food debris.
  • Basic - Soiled reach-in cooler gaskets.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line
  • 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. Corn starch, garlic in oil, fried chicken
  • Intermediate - Encrusted, soiled material on slicer. Art the handle, underneath the slicer
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
 08/21/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
  • Basic - Reuse of single-use plastic tubs.
  • Basic - Soiled reach-in cooler gaskets. By front counter
  • High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken over beef, ready to eat BBQ pork
  • Intermediate - Cold water not provided/shut off at employee handwash sink. By front counter
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By 3 compartment sink
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All
  • Intermediate - Slicer blade soiled with old food debris.
  • Intermediate - Soil residue in food storage containers.
  • Intermediate - Torn packages/bags of food exposing the contents to contamination. Flour,
 4/15/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Equipment in poor repair. Reach in cooler at cook line has an ambient temperature of 43°, advised
  • Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
  • High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Foods temp between 42°-46°, less than 4 hours. Advised
  • High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. At cook line, cabbage temp at 58°, less than 4 hours, advised
  • 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. Corn starch
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken over beef, ground pork in reach in freezer
  • Intermediate - Interior of refrigerator soiled with accumulation of food residue. 2 reach in freezer
 12/4/2013Food-Licensing InspectionInspection Completed - No Further Action

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