CHENS CHINA BISTRO Inspection – March 26, 2024

High Priority 2

#7High Priority12A-28-4

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Educated operator in proper handwashing and not touching cloths or aprons while engaging in food preparation. **Corrective Action Taken**

Corrective Action Taken

#8High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and raw chicken over ready to eat pork in walk-in cooler.

Intermediate 1

#9Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork and chicken not date marked in walk-in cooler.

Basic 6

#1Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

#2Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation.

#3Basic14-11-5

Basic – Equipment in poor repair. Observed walk-in cooler gasket torn.

#4Basic08B-38-4

Basic – Food stored on floor. Observed bag of onions on floor in kitchen.

#5Basic10-08-5

Basic – Ice scoop handle in contact with ice in prep station.

#6Basic21-04-4

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

Florida Food Watch