TIEN TIEN CHINESE FOOD Inspection – September 4, 2025

High Priority 1

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham cold held at 45F in flip top cooler. Per operator, ham transfer to unit 2 hours before the inspection. Operator transfer to reach in freezer for quick chill. **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

#8Intermediate22-38-5

Intermediate – No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator purchase chlorine sanitizer during inspection. **Corrected On-Site**

Corrected On-Site

Basic 6

#1Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. Observed 2 employees engaging in food preparation with no hair restraint. **Corrected On-Site**

Corrected On-Site

#2Basic08B-38-4

Basic – Food stored on floor. Observed containers with cooking oil stored on kitchen floor.

#3Basic10-17-4

Basic – In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between refrigerators. Operator removed . **Corrected On-Site**

Corrected On-Site

#4Basic25-32-4

Basic – Reuse of single-service or single-use articles. -Observed single use jug cut and used as scoop to dispense cooked rice.

#5Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in standing water at prep sink. Operator transfer to walk in cooler. **Corrected On-Site**

Corrected On-Site

#6Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth at prep station not stored in sanitizer solution between use

Florida Food Watch