JC #2 CHINESE RESTAURANT Inspection – May 15, 2025

High Priority 2

#6High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed COOKED PORK (48F – Cold Holding), as per manager more than six hours.

Stop Sale

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed COOKED PORK (48F – Cold Holding), as per manager more than six hours.

Intermediate 2

#8Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed exterior of rice maker soiled with debris.

#9Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strips.

Basic 5

#1Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent at walk in cooler soiled with debris.

#2Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting. Observed metal container wet nesting at ware washing area.

#3Basic08B-38-4

Basic – Food stored on floor. Observed a case of fry oil stored on the floor next to cook line.

#4Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. Observed tongs hanging on pipe at wok station cook line.

#5Basic22-16-4

Basic – Reach-in cooler and Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with food debris.

Florida Food Watch