- Basic - Equipment and utensils not properly air-dried - wet nesting. Bowls over three compartment sink
- Basic - Food stored in holding unit not covered. Reach in freezer
- Basic - Food stored on floor. Oil, cookline
- Basic - Leaking pipe at plumbing fixture. In walk in cooler
- Basic - No copy of latest inspection report available.
- Basic - Soiled reach-in cooler gaskets. Cookline
- Basic - Stored food not covered in walk-in cooler. Noodles
- 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. Sugar bin in dry storage
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over shell eggs in walk in. Cooler
- 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 - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk in cooler
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09/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Finish peeling
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Ice buildup in chest freezer.
- Basic - Plastic jug cut in half and reused as scoop.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Plastic utensils at front counter
- Basic - Single-use plastic bag reused.
- Basic - Soil residue build-up on food storage containers
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Comet
- Intermediate - Handwash sink not accessible for employee use at all times. Front
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Records/documents for required employee training do not contain all of the required information.
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on all kitchen equipment
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Plastic jug cut in half and reused as scoop.
- Basic - Reuse of single-use plastic wrap.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Container of medicine improperly stored. On cook line shelf next o foods
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken nuggets on counter @ 45°
- 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.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Wd40
- 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. Blocked by noxes
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Utensils in back area hand 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.
- Intermediate - Records/documents for required employee training do not contain all of the required information.
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10/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease on nonfood-contact surface. Hood system
- Basic - Case/container/bag of food stored on floor in kitchen. Oil, bucket of raw shrimp
- Basic - Clean equipment stored on floor. Wok and large pots
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Licensed for 10 seats, has 12
- Basic - Nonfood-contact equipment in poor repair.white reach in refrigerator and freezer interiors cracked
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw chicken above beef in reach in freezer
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Powered cleanser
- Intermediate - Handwash sink not accessible for employee use at all times. Front sink blocked by cases of soda, back sink blocked by screen door
- Intermediate - Interior of freezer soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- 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.
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4/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory.front
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical - Observed food stored on floor. oil
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed nonfood-grade containers used for food storage. laundrt basket
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork sittong out on counter
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. towels
- Critical - Observed soil residue in storage containers.
- Critical - Observed toxic item stored by utensils.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Observed unlabeled spray bottle.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. both
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed attached equipment soiled with accumulated grease. hood exhaust system
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food stored on floor. cooler, dry storage
- Observed gaskets/seals on cold holding unit in poor repair. upright and coffin freezers
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw meats over veggies
- Observed residue build-up on kitchen equipment
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. towels
- Critical - Observed toxic item stored in food preparation area.
- Critical - Observed uncovered food in holding unit/dry storage area. cooler , dry storage
- Critical - Observed unlabeled spray bottle.
- Observed utensils stored in crevices between equipment. knives
- 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 on crash cart at ambient air temperature greater than 45 degrees Fahrenheit. 73 degrees Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed attached equipment soiled with accumulated dust. ceiling fan
- Critical - Observed cloth used as a food-contact surface. wet towel under cutting board
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Observed employee with no hair restraint. Corrected On Site.
- Observed equipment in poor repair. food storage container melted
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed residue build-up on kitchen equipment
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Handwash sink not accessible for employee use at all times. both front and back
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fried chicken 68 degrees
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. soap next to chicken
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. tested st 0 ppm
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4/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/10/2011 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. gaps at back door
- Critical. Violation: 41A-09-1 Observed toxic item stored in food preparation area. cleanser
- Critical. Violation: 53B-08-1 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
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12/6/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- 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. bean sprouts
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice
- Critical. No conspicuously located thermometer in holding unit. white refrigerator
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw meats over sauces/produce in walkin
- Critical. Observed uncovered food in holding unit/dry storage area. buckets in cooler. dry storage
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. rice
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed employee with no hair restraint.
- Observed ripped/worn/soiled newspaper l used as shelf cover.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed a nonfood-grade drill/mixing padfle used in food.
- Observed nonfood-grade containers used for food storage. plastic grocery bags
- Dollies, pallets, racks or skids, #10 cans, used to store or transport packaged food not designed to be moved easily to allow for cleaning access.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed residue build-up on outside of kitchen equipment
- Observed residue build-up on shelving
- Observed gaskets with slimy/mold-like build-up. reachin cooler and freezer
- Observed utensils stored in crevices between equipment. knife
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. gaps at back door
- Ceiling tile missing. cookline
- Wall not smooth and easily cleanable. finish peeling
- Observed ceiling soiled with accumulated food debris. cookline
- Critical. Observed toxic item stored in food preparation area. cleanser
- Wet mop not hung to dry.
- Critical. Observed clearance between sprinkler head and top of storage less than 18 inches. For reporting purposes only.
- Critical. Portable fire extinguisher blocked/not easily accessible. For reporting purposes only. k class
- 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
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10/4/2010 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about New China, 17625 Gunn Hwy, Odessa, FL »