CHINA CHEF RESTAURANT

Name: CHINA CHEF RESTAURANT
Address: 4042 N GOLDENROD RD, WINTER PARK, FL, 32792, US
Rating: 0

4042 N GOLDENROD RD, WINTER PARK, FL 32792

License #5803746

🥡 Chinese ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

April 20, 2026 · 28 findings · 4 critical

Routine - Food

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Quick take

CHINA CHEF RESTAURANT in WINTER PARK currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on April 20, 2026. Across those visits, inspectors documented 221 total violations — 31 critical, 20 major, 170 minor.

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The latest inspection on April 20, 2026 shows 28 observation rows: 4 critical, 1 major, and 23 minor.

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Inspection coverage

100%

Inspector notes

221

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CHINA CHEF RESTAURANT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

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Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowls inside rice and sugar containers
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Microwave handle Both reach in cooler at cook line Reach in freezer
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles at dining area and cook line
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled with dust around kitchen
[14-11-5] Equipment in poor repair. Torn Gaskets in prep reach in cooler
[36-73-4] Floor soiled/has accumulation of debris. Floors soiled with grease at cook line Onions
[08B-38-4] Food stored on floor. Sauces at cook line Onions next to dish area
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice at Chest freezer at cook line.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment at cook line
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave at prep station
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease around equipment at cook line Hood filters soiled with accumulation of grease Fan covers soiled with dust in walk in cooler
[29-08-4] Plumbing system in disrepair. Mop sink
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Both reach in cooler at cook line.
[25-32-4] Reuse of single-service or single-use articles.
[08B-12-5] Stored food not covered. Dumplings at reach in freezer
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Thawing shrimp at room temperature at 3 compartment sink
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over cooked chicken in walk in cooler
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[02D-01-5] Working containers of food removed from original container not identified by common name. Multiple containers with no label at prep station
[46-04-4] Exit door locked. For reporting purposes only. Exit door blocked with board and boxes on floor
[22-12-5] Metal stem-type thermometer soiled.
[14-31-5] Nonfood-grade bags used in direct contact with food. Cooked pork in nonfood grade bags in reach in freezer
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over cooked pork in reach in freezer
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cut cabbage in walk in cooler
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp, chicken and pork in walk in cooler

Disposition: Met Inspection Standards
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open drink at cook line shelf
[14-11-5] Equipment in poor repair. Torn Gaskets in prep reach in cooler
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door and emergency exit door in hallway next to restrooms
[36-73-4] Floor soiled/has accumulation of debris. Build up grease under cook line equipment
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At Cook line
[21-04-4] In-use wet wiping cloth/towel used under cutting board. At prep table
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of Microwave with food debris
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease around cook line equipment Hood filters soiled with accumulation of grease Fan covers soiled with dust in walk in cooler
[29-08-4] Plumbing system in disrepair. Mop sink
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature in 3 compartment sink
[22-16-4] Walk in cooler interior/shelves have accumulation of soil residues.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar and cornstarch not labeled
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in reach in freezer
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle with degreaser not labeled next to cook line and 3 compartment sink

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-05-4] Cardboard used to line food-contact shelves. Inside reach in freezer
[35A-03-4] Dead roaches on premises. 2 dead roach behind reach in cooler at cook line 2 dead roaches inside electrical box at prep station Total: 4 dead roaches
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open drink at cook line shelf
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-11-5] Equipment in poor repair. Torn Gaskets in prep reach in cooler
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door and emergency exit door in hallway next to restrooms
[36-73-4] Floor soiled/has accumulation of debris. Build up grease under cook line equipment
[08B-38-4] Food stored on floor. Oil containers at cook line
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At Cook line
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop inside cornstarch
[21-04-4] In-use wet wiping cloth/towel used under cutting board. At prep table
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of Microwave with food debris
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease around cook line equipment Hood filters soiled with accumulation of grease Fan covers soiled with dust in walk in cooler
[29-08-4] Plumbing system in disrepair. Mop sink
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature in 3 compartment sink
[22-16-4] Walk in cooler interior/shelves have accumulation of soil residues.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar and cornstarch not labeled
[46-04-4] Exit door locked. For reporting purposes only. Exit door blocked with board. Manager removed board and unlocked door.
[22-41-4] 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. 00ppm chlorine. Operator will wash, rinse and sanitize in 3 compartment sink
[14-31-5] Nonfood-grade bags used in direct contact with food. Multiple bags in reach in freezer
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Make table raw chicken over ready to eat
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in reach in freezer
[35A-05-4] Roach activity present as evidenced by live roaches found. 2 live roaches underneath prep table
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle with degreaser not labeled next to cook line and 3 compartment sink

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-03-4] Accumulation of debris inside warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowl inside soy sauce container
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO tanks under dish area
[14-05-4] Cardboard used to line food-contact shelves.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles show Water damage at server station
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled with food debris around cook line and prep station
[14-38-4] Food storage container/container lid cracked or broken. Multiple cracked lids on food containers in reach in freezer
[08B-38-4] Food stored on floor. Soy sauce container and sugar container in cook line
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulated grease
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled
[25-32-4] Reuse of single-service or single-use articles. Reuse of cardboard box to store RTE food. In walk in cooler
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Chicken and shrimp Thawing at room temperature. Recommended operator to place under cold running water or cooler
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over RTE vegetables in walk in cooler
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink

Disposition: Met Inspection Standards
[14-05-4] Cardboard used to line food-contact shelves.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over RTE vegetables in walk in cooler
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowl inside soy sauce container
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled with food debris around cook line and prep station
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles show Water damage at server station
[14-38-4] Food storage container/container lid cracked or broken. Multiple cracked lids on food containers in reach in freezer
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO tanks under dish area
[16-03-4] Accumulation of debris inside warewashing machine.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled
[25-32-4] Reuse of single-service or single-use articles. Reuse of cardboard box to store RTE food. In walk in cooler
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink
[08B-38-4] Food stored on floor. Soy sauce container and sugar container in cook line
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Chicken and shrimp Thawing at room temperature. Recommended operator to place under cold running water or cooler
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach in coolers at cook line

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At dish area
[35A-03-4] Dead roaches on premises. 5 dead roaches Sticky trap at cook line 6 dead roaches sticky trap at prep station 4 dead roaches sticky trap behind microwave 4 dead roaches on cook line floor 3 dead roaches sticky trap to-go container shelf Total: 22 dead roaches
[14-11-5] Equipment in poor repair. Cook line reach in cooler internal temperature 50-55F Multiple gaskets torn in coolers
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door
[36-73-4] Floor soiled/has accumulation of debris. Floors soiled with food debris behind fryers, cook line, prep station and dish area
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Cook line reach in cooler, server station reach in cooler and reach in freezer soiled with food debris
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach in coolers at cook line
[35A-05-4] Observed on 3/14/25 2 live roaches on cook line equipment 1 live roach on shelf single service items 1 live roach behind cook line reach in cooler Total: 4 live roaches
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dishwasher
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Deli container inside soy sauce
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At dish area
[35A-03-4] Dead roaches on premises. 5 dead roaches Sticky trap at cook line 6 dead roaches sticky trap at prep station 4 dead roaches sticky trap behind microwave 4 dead roaches on cook line floor 3 dead roaches sticky trap to-go container shelf Total: 22 dead roaches
[14-11-5] Equipment in poor repair. Cook line reach in cooler internal temperature 50-55F Multiple gaskets torn in coolers
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door
[36-73-4] Floor soiled/has accumulation of debris. Floors soiled with food debris behind fryers, cook line, prep station and dish area
[08B-38-4] Food stored on floor. Bag of onions next to walk in cooler Soy sauce next to cook line
[36-24-5] Hole in or other damage to wall. Hole in wall by server station
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At cook line
[21-04-4] In-use wet wiping cloth/towel used under cutting board. At cook line
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave soiled with food debris
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Cook line reach in cooler, server station reach in cooler and reach in freezer soiled with food debris
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach in coolers at cook line
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Clams thawing at room temperature
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled behind cook line equipment
[35A-05-4] Roach activity present as evidenced by live roaches found. 2 live roaches at cook line floor 2 live roaches at sticky trap behind microwave 1 live roach on clean plate 2 live roaches at sticky trap at prep station Total: 7 live roaches
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken, pork, cut cabbage, beef, shrimp between 50-55F per operator at cooler from last night
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken, pork, cut cabbage, beef, shrimp between 50-55F per operator at cooler from last night
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dishwasher
[31B-03-4] No soap provided at handwash sink. No soap at cook line hand wash sink
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. In multiple reach in coolers in cook line
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Next to dish area
[14-11-5] Equipment in poor repair. Torn gaskets in multiple reach in coolers in cook line
[36-73-4] Floor soiled/has accumulation of debris. Around dish area
[08B-38-4] Food stored on floor. Multiple white buckets with sauces, sugar and rice on floor
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. In cook line
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Prep table
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris interior microwave
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with accumulation of grease
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. In multiple cook line reach in coolers
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Cook line reach in cooler
[36-60-5] Screen in door torn/in poor repair. Screen poor repair kitchen back door
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust shelves in walk in cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Soiled walls Around dish area, kitchen and fryers
[14-31-5] Nonfood-grade bags used in direct contact with food. Chicken in reach in freezer
[22-12-5] Probe thermometer soiled.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over RTE in reach in freezer
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dish washer
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Exit path blocked with empty boxes

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl use to scoop cornstarch
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in coolers located in cook line with ambient cooling temperature of 50F And walk in cooler with ambient cooling of 57F
[50-09-4] Current Hotel and Restaurant license not displayed.
[35A-03-4] Dead roaches on premises. 1 dead roach on hand sink located in cook line
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open cup stored over reach in coolers in cook line.
[36-73-4] Floor soiled/has accumulation of debris. Floors under equipment have debris
[08B-38-4] Food stored on floor. Buckets of msg, sugar, salt and sauce cooling on cook line floor.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons kept in water with temperature of87F
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and walk in cooler shelves have debris.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Bags of meat been thawed at room temperature by kitchen entrance
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[29-11-4] Water leaking from pipe and/or faucet/handle. Leak from hand sink faucet
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked general tos chicken kept cooling for 4 hrs by back exit door with temperature of 76F
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect by back exit door 1 small flying insect inside general tos chicken located in walk in cooler .
[14-31-5] Nonfood-grade bags used in direct contact with food. Spring rolls and tempura chicken and ribs kept on non grade bags
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork stored over cook chicken in reach in freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over bbq sauce in reach in cooler Raw shrimp stored over sauce in reach in cooler
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Sweet and sour chicken kept in walk in cooler and had a small flying insect .
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pork and chicken kept in reach in cooler by back exit door for 4 hours with temperature of 49F. Cooked general tos chicken cooling for 4 hrs with temperature of 75F Raw chicken kept in walk in cooler overnight with temperature of 68F Egg rolls kept in walk in cooler overnight with temperature of 45F Raw beef stored in walk in cooler overnight with temperatures of 47F
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items kept in reach in coolers in cook line: Over 4 hrs cooked pork strips and sweet and sour chicken with temperatures of 49F. Items kept in reach in coolers for less than 4 hrs : Sprouts 56F, pork strips 47F, noodles 49F, raw chicken. 45F, raw beef 45F, cooked chicken 47F, cooked shrimp 45F, dumplings 46F, raw shrimp 45F, sweet and sour chicken 59F, pork 47F, wings 51F. Items kept in walk in cooler overnight : Cooked chicken breast 45F, egg rolls 45F, raw beef 47F For the items kept for less than 4 hrs I ask the employee to add ice .
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef kept in cook line for less than 4 hrs with temperature of 83F. Beef kept in bowl in the steam well are for less than 4 hrs with temperatures of 86F. Rice kept in counter with temperature of 76FAsk employees to reheat
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine by dish wash area
[16-21-4] Accumulation of debris on exterior of warewashing machine. Top of dish machine
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Located under hand washing sink at dish wash area
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on make tables at cooks line
[14-11-5] Equipment in poor repair. Gaskets are torn on two reach in coolers at cooks line
[08B-47-4] Food not stored at least 6 inches off of the floor. Bags of onion stored on floor across from walk in cooler
[10-20-4] In-use tongs stored on equipment door handle between uses. In use tongs stored on wok station pipe
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavy grease build up Black fan at cooks line is heavily soiled
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers at cooks line Walk in cooler shelves heavily soiled
[29-49-6] Standing water in bottom of reach-in-cooler. Reach in cooler by screen door
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef stored over sauces at reach in cooler on cooks line
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork temping at 50F per operator came from the walk in cooler to the reach in cooler less than two hours ago. Operator moved to walk in cooler
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator has handout but has not signed in acknowledgment.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Chicken wings,printed handout in Mandarin for operator