- Basic - Unnecessary items on the premise. 1. Storing unused equipment in the hallway 2. Storing unused miscellaneous items behind a partition in the dining room. 3. Unnecessary items on the shelf above the hand sink table combo. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice 108. 98 not held hot after cooking. The operator moved the rice to the walk in cooler upon commencement of the inspection. See stop sale **Warning** 10/7: Not Set Up
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Recommend reviewing forms DBPR Form HR 5030-159 and DBPR Form HR 5030-157 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Warning**
|
11/07/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. At the hand sink table combo in front of the three compartment sink **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. The walk in cooler coils are soiled **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
- Basic - No suitable facilities provided to store employee clothing and other possessions. Shoes, boots etc not stored correctly when stored on the bucket to the dish machine **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. 1. The shelves above the hand sink table combo 2. The shelves above the two reach in coolers 3. The shelf to the left of the steam table 4. The shelf above the three compartment sink **Warning**
- Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink. **Warning**
- Basic - Unnecessary items on the premise. 1. Storing unused equipment in the hallway 2. Storing unused miscellaneous items behind a partition in the dining room. 3. Unnecessary items on the shelf above the hand sink table combo. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Rice 49. Lettuce 46. Sprouts 44. In the unit closest the steam table. See stop sale **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Pork 44. Sprouts 44. Cabbage 45. **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice 108. 98 not held hot after cooking. The operator moved the rice to the walk in cooler upon commencement of the inspection. See stop sale **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Cornstarch should have been discarded at 1445 hrs. The following corrective action was taken discarded. **Warning**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Recommend reviewing forms DBPR Form HR 5030-159 and DBPR Form HR 5030-157 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See 3F. 3A. 3B. Violations 03A temps 47 or warmer when intended to be held cold or 03B temps 129 or cooler when inteded to be held hot or 03D when the cooling paramiter was not met or 03E when reheating paramiter was not met. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. 1. The top of the steam table is encrusted with grease. 2. The work surfaces of the reach in coolers 3. The hand sink table combo in front of the three compartment sink 4. The wok work surfaces are soiled 5. Salt or pepper shaker located above the steam table. **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. The reach in cooler closest the steam table. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Food preparation sink has soil/old food residue. The three compartment sink doubles as a prep sink it was soiled **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. The two white spoons by the rice warmers were severely soiled. These are the spoons used to extract rice for the customers **Warning**
- Intermediate - Metal stem-type thermometer soiled. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Noodles 71 were covered with a tight lid in the walk in cooler **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. One thermometer was off by 6 degrees. Showed the operator how to calibrate the thermometer. **Corrected On-Site** **Warning**
- Intermediate - Soil residue in food storage containers. Noted in the walk in cooler and in dry storage areas **Warning**
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning**
|
11/06/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust, grease or dirt on nonfood-contact surface. Just about every surface is severely soiled, door handles, walk in cooler door, shelves, sides of cold hold units, etc
- Basic - Standing water in handwash sink/ handwash sink draining very slowly the only sink on the cook line
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cooks working areas are all severely soiled and the cook continues to work with food and food contact surfaces
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 45 in the top portion of the left side reach in cooler on the cook line
- Intermediate - Accumulation of food debris/grease on food-contact surface.just about every surface is severely soiled, reach in coolers, prep tables, wok area, etc
- Intermediate - Soil residue in food storage containers noodles were stored in a severely soiled container, the noodles were discarded by the owner
|
1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 44. Bamboo (comm) 46. Mushroom (comm) 46 in the reach in cooler on the left side on the cook line
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer stated 50 degrees **Corrected On-Site**
|
9/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. The shelf above the two reach in cooler in/at the cook line is soiled
- Basic - Employee preparing food in customer section of dining area. Snow pea pods
- Basic - Exterior door has a gap at the threshold that opens to the outside. Side door by the restrooms
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Missing a splash guard on the right side of the hand sink in the kitchen to prevent contamination of the food being prepared on the adjoining shelf. The sink is located in front of the three compartment sink
- Basic - Food stored in a prohibited area. Rice stored unpackaged in a trash can. **Repeat Violation**
- Basic - Wall soiled with accumulated food debris. By the three compartment sink (left side) where the employee was cutting meat.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board.
- 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. Less than 10 ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Brown rice 48 reach in cooler in/at the cook line (L) this item to be added to the TPHC form
- Intermediate - Cutting board(s) stained/soiled.
|
2/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. tofu, milk etc in any holding unit
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
|
8/2/2012 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. it is broken in the prep reach in cooler on the cookline (r)
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The prep reach in cooler on the cookline is in op do not use for the safe storage of temperature controlled foods (r)
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. egg drop soup 120 f degrees left out in the prep area to cool at room temperature. corrective action moved to the walk in cooler
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. states 22 f degrees Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook handled cooked noodles with bare hands by the three compartment sink
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook multi-tasking handling both raw and non raw products etc in the kitchen without washing hands to break the contamination cycle
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washed hands at the three compartment sink, without soap. Corrected On Site.
- Critical - Observed food stored in a prohibited area. Rice in trash can being stored under the three compartment sink Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. both top work surfaces of the two prep reach in coolers on the cookline are soiled
- Critical - Observed interior of microwave soiled. wait staff area Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice 59, bamboo shoots (commercial) 46, mushrooms (commercial) 45 f degrees, poultry 48 and tofu 46 f degrees in the prep reach in cooler on the cookline (r) Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. tofu, milk etc in any holding unit
- Observed residue build-up on nonfood-contact surface. door entry to the kitchen large round soiled area on both doors.
- Observed residue build-up on nonfood-contact surface. the door and handle to the walk in cooler
- Critical - Observed the use of an unclean thermometer. Corrected On Site.
- Critical - Observed the use of an unclean thermometer. Repeat Violation.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. poultry, rice, pork, egg rolls etc in any holding unit
- Critical - Stop Sale issued due to adulteration of food product. by food prep employee Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). See 03A.07.1 temps 47 f degrees or higher
|
8/1/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
3/19/2012 | Routine - Food | Call Back - Complied |
- Critical - Observed accumulation of debris in three-compartment sink.
- Observed build-up of grease on nonfood-contact surface. the underside of counters/shelves etc
- Critical - Observed food stored in a prohibited area. storing buckets with dry goods under the three compartment sink Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Most food contact surfaces are all soiled, or severely soiled. wash rinse sanitize kitchen equipment
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. severely soiled utensils in use in the kitchen
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. smoker on the cookline
- 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 the flour containers Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. x2 cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. egg Flat 63, garlic n oil 71 and corn starch 79 f degrees left on the cookline. Provided HR form 5030 160
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. egg wash 47 f degrees in the prep reach in cooler (left) on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. poultry 46 f degrees in the prep reach in cooler (right) on the cookline
- Critical - Observed raw animal food stored over ready-to-eat food. Shrimp non commercially wrapped over vegetables in the walk in cooler. Provided HR form 5030 098
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken raw non commercially wrapped over beef in the walk in cooler
- Observed residue build-up on nonfood-contact surface. cob webs. non food surfaces are soiled. clean non food contact surfaces.
- Critical - Observed soil residue in storage containers. two storage containers severely soiled againt wall on shelf on the cookline
- Critical - Observed the use of an unclean thermometer. Employee inserted the severly soiled themometer in beef Corrected On Site.
- Critical - Stop Sale issued due to adulteration of food product. Owner inserted severely soiled themometer into beef in the reach in cooler
|
1/17/2012 | Routine - Food | Warning Issued |
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed equipment in poor repair. Food storage container broken and no longer easily cleanable.
- Observed gaskets/seals on cold holding unit in poor repair.White upright reach-in freezer.
- Critical - Observed interior of microwave soiled. Server station.
- Critical - Observed missing/inaccurate warewashing machine data plate.
- Observed moldy fan covers in walk-in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over sauces in prep unit reach-in compartment.
- Observed residue build-up on nonfood-contact surface. Gaskets on prep units.
- Critical - Observed uncovered food in holding unit/dry storage area. Cornstarch. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.Broccolli and tofu in walk-in cooler.
|
9/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets with food debris build-up. Make unit.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch and water ambient cooling at 66 degrees farenheit for one hour. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken at 45 degrees farenheit in make unit. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw Beef out of original container stored over raw shrimp in reach in cooler.
- Observed single-service items stored on floor. To go boxes at server station.
- Critical - Observed unlabeled spray bottle.
|
3/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice in wic @ 47degrees
- Critical. Observed food being cooled by nonapproved method. rice covered
- Equipment or utensils not designed or constructed in a durable manner. non food grade bags in freezer
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Observed wall soiled with accumulated black debris in dishwashing area.
|
8/26/2010 | Routine - Food | Inspection 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. cooked noodles , dumplings , rice, chicken; not date labeled
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs @ 55 degrees; ricCorrected On Site.
- Critical. Observed food being cooled by nonapproved method. rice cooling @ wic covered
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw shrimp over ca rots @ wic Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Equipment or utensils not designed or constructed in a durable manner. contact used on insides top of ric
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. outside of coolers-freezers with contact paper
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil buildup inside ice bin.
- Observed residue build-up on nonfood-contact surface. flour containrs, equipment , ric thru kitchen;
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. by open door wet from rain
- Observed grease accumulated on kitchen floor. through out
- Critical. Observed container of medicine improperly stored.
|
3/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dumplings @ 56degrees
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. wic
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. eggs with produce;
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. bags
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface. all shelving
- Observed wall soiled with accumulated food debris. all walls
- Observed unnecessary items on the premise.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
|
10/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/7/2009 | Routine - Food | Call Back - Complied |
| No report available. | 7/8/2008 | Complaint Full | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Chin Hua Chinese Restaurant, 4270 Aloma Ave, Winter Park, FL »