China 1, 4556 Sw Heritage Oaks Cir Ste 107, Lake City, FL - Restaurant inspection findings and violations

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Business Info

Name: CHINA 1
Type: Permanent Food Service
Address: 4556 Sw Heritage Oaks Cir Ste 107, Lake City, FL 32024
License #: 2200669
Total inspections: 4
Last inspection: 11/05/2014
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Inspection findings

Inspection Date

Type

Disposition
  • Basic - Bowl or other container with no handle used to dispense food. In rice on cook line. In flour in prep area. **Corrected On-Site**
  • Basic - Food stored on floor. Jug of oil on floor under cook line. **Corrected On-Site**
  • Basic - Gaskets with slimy/mold-like build-up. Reach in cooler on cook line.
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Beef in Reach in freezer. Manager discarded. **Corrected On-Site**
  • 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. Chicken on front counter. No time mark items at 41°. And 44°. Corrective action manager marked time.
  • High Priority - Raw animal food not properly separated from ready-to-eat food. Raw chicken above cooked chicken in Reach in freezer. Raw chicken above onions and sauce in Walk-in cooler.
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Back Hand washing sink. Bowls stored in sink. **Corrected On-Site**
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
 11/05/2014Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
 07/29/2014Routine - FoodCall Back - Complied
  • Basic - In-use utensil not stored on a safe portion of food preparation or cooking equipment. Metal screen hanging from fire suppression system. **Corrected On-Site**
  • Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
  • Basic - Leaking pipe at plumbing fixture. Sink to right of cook line, drain
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit. Chest freezer up front, and both upright freezers near front line
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. Near soup station **Corrected On-Site**
  • Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
 5/27/2014Routine - FoodWarning Issued
  • Basic - Bowl or other container with no handle used to dispense food. Dry goods near back door **Corrected On-Site**
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Can of soda over prep **Corrected On-Site**
  • Basic - Employee personal food not properly identified and segregated from food to be served to the public. Candy, ice cream, cake, in upright and chest freezers on front line.
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop and tongs, near front counter Knife between equipment *Corrected On-Site**
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Krab, 39°
  • High Priority - Container of medicine improperly stored. Over the counter medicine, over prep table **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Front refrigerator, overloaded with hot food. Chicken 48°, pork 48°, moved to freezer
  • 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. Chicken over pork.
  • High Priority - Toxic substance/chemical stored by or with food. Cleaning chemicals stored touching bagged food. Discarded. **Corrected On-Site**
  • High Priority - Vacuum breaker missing at hose Mop sink and right end of cooking area
  • Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Garlic in oil, broccoli, noodles, Chinese cabbage. Gave plan
  • Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. On speed rack, Chicken cooked today, at 78°, put in cooler.
 3/3/2014Routine - FoodInspection Completed - No Further Action

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