CHINA TASTE OF ST CLOUD Inspection – August 6, 2025

High Priority 1

#8High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked beef in walk in cooler **Repeat Violation**

Repeat Violation

Intermediate 1

#9Intermediate03F-10-5

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Chicken, pork, eggs, several other items on cookline all out for less than 4 hours per operator Emailed operator time plan paperwork

Basic 7

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Bowls in containers of rice by walk in cooler

#2Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on make table on cookline

#3Basic08B-38-4

Basic – Food stored on floor. Buckets of cut onions, bean sprouts in prep area

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over cookline Several equipment gaskets throughout Walk in cooler fan cover **Repeat Violation**

Repeat Violation

#5Basic08B-12-5

Basic – Stored food not covered. Cut vegetables, cooked pork, several other items in walk in cooler

#6Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Boxes of wings thawing at room temperature at three compartment sink

#7Basic22-16-4

Basic – Walk-in cooler interior/shelves have accumulation of soil residues. Shelves

Florida Food Watch