NEW CHINA GOURMET Inspection – August 29, 2024

High Priority 1

#9High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw prepped chicken over cooked ready to eat shrimp in walk in cooler..

Intermediate 2

#10Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Dry storage shelving, prep tables and shelving under tables moderately soiled.

#11Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at 3 bin sink area.

Basic 8

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food.

#2Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled. **Repeat Violation**

Repeat Violation

#3Basic14-05-4

Basic – Cardboard used to line food-contact shelves. Walk in cooler shelves.

#4Basic24-14-4

Basic – Clean utensils stored between equipment and wall. **Corrected On-Site**

Corrected On-Site

#5Basic14-11-5

Basic – Equipment in poor repair. Chest freezer lid and chest in poor repair. **Repeat Violation**

Repeat Violation

#6Basic14-10-4

Basic – Equipment or utensils not designed or constructed in a durable manner. Freezer and cooler gaskets throughout facility. **Repeat Violation**

Repeat Violation

#7Basic10-17-4

Basic – In-use knife/knives stored in cracks between pieces of equipment-clever at cookline.

#8Basic21-04-4

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

Florida Food Watch