Toy Shan Chinese Restaurant

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager arrived during inspection. **Corrected On-Site**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided foodborne form to operator. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl inside rice container.

Basic - Food stored on floor. Observed multiple vegetable boxes on walk in freezer floor. Operator properly stored it. **Corrected On-Site**

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

Employee Health Policies Present

Hands Clean and Properly Washed

Food Received at Proper Temperature

Required Records Available; Shellstock Tags/Labels

Potentially Hazardous Food Held at Proper Temperature

Toilet Rooms Maintained

Proper Hot and Cold Holding Temperatures

Hot and Cold Water Available; Adequate Pressure

Equipment Adequate to Maintain Product Temperature

Approved Thawing Methods Used

Toxic Substances Properly Identified, Stored, Used

Toxic Substances Properly Identified, Stored, Used

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed orange chicken (50°F - Cold Holding); ribs (49°F - Cold Holding); shrimp (47°F - Cold Holding); cooked pasta (50°F - Cold Holding); honey chicken (50°F - Cold Holding), inside walk in cooler for more than 4 hours as per operator. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed orange chicken (50°F - Cold Holding); ribs (49°F - Cold Holding); shrimp (47°F - Cold Holding); cooked pasta (50°F - Cold Holding); honey chicken (50°F - Cold Holding), inside walk in cooler for more than 4 hours as per operator. **Repeat Violation** **Warning**

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. **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. **Warning**

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. All thought out the kitchen. **Warning**

Basic - Soiled dry wiping cloth in use. **Warning**

Basic - Equipment in poor repair. Observed walk in cooler unable to keep under 41°F, food stored inside orange chicken (50°F - Cold Holding); ribs (49°F - Cold Holding); shrimp (47°F - Cold Holding); cooked pasta (50°F - Cold Holding); honey chicken (50°F - Cold Holding), inside walk in cooler for more than 4 hours as per operator. **Repeat Violation** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (56°F - Cold Holding); shrimp (53°F- Cold Holding); pork (51°F - Cold Holding); ham (51°F - Cold Holding)inside walk in cooler, also observed chicken wings (48°F - Cold Holding); pork (47°F - Cold Holding); Poultry (46°F - Cold Holding) inside reach in cooler. For more than 4 hours as per operator. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw beef (56°F - Cold Holding); shrimp (53°F- Cold Holding); pork (51°F - Cold Holding); ham (51°F - Cold Holding)inside walk in cooler, also observed chicken wings (48°F - Cold Holding); pork (47°F - Cold Holding); Poultry (46°F - Cold Holding) inside reach in cooler. For more than 4 hours as per operator. **Warning**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine with chlorine sanitation solutions at 0 ppm. Operator set up the three compartment sink with chlorine sanitation solutions at 100 ppm. **Corrected On-Site** **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. **Warning**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken wings inside walk in cooler with more than 24 hours without date marked. **Warning**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**

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

Basic - Equipment in poor repair. Observed walk in cooler unable to maintain food under 41°F. Food stored inside walk in cooler raw beef (56°F - Cold Holding); shrimp (53°F- Cold Holding); pork (51°F - Cold Holding); ham (51°F - Cold Holding). **Warning**

Basic - Floor soiled/has accumulation of debris. All throughout the kitchen, under kitchen equipment. **Warning**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping towel on top of preparation table, operator set up chlorine sanitation solutions bucket at 100 ppm. **Corrected On-Site** **Warning**

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Warning**