CHINA YUAN RESTAURANT Inspection – March 12, 2024

High Priority 1

#9High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cut leafy greens in walk-in-cooler **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

Intermediate 2

#10Intermediate11-27-4

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

#11Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**

Repeat Violation

Basic 8

#1Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**

Repeat Violation

#2Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Cooksline and underneath cooking equipment

#3Basic08B-47-4

Basic – Food not stored at least 6 inches off of the floor. Boxes of cooking oil on floor in kitchen area

#4Basic21-04-4

Basic – In-use wet wiping cloth/towel used under cutting board.

#5Basic08B-21-5

Basic – Lobster and crab (consumption for customers) in tank on display in restaurant dining room is visibly soiled with mole like substance and algae on glass of tank.

#6Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease

#7Basic35B-05-4

Basic – Outer openings not protected during operation. Back kitchen door open

#8Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**

Repeat Violation

Florida Food Watch