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Licensee
Name: TOP CHINA License Number: SEA6102211
Rank: Seating License Expiration Date: 02/01/2015
Primary Status: Current Secondary Status: Active
Location Address: 9135 LITTLE RD
NEW PORT RICHEY, FL 34654

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 03/14/2013 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
11 11 23
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
14-01-4    Basic - Bowl or other container with no handle used to dispense food. In bulk containers. **Warning**
23-25-4    Basic - Build-up of grease/dust/debris on hood filters. **Warning**
08B-44-4    Basic - Case/container/bag of food stored on floor in kitchen. **Warning**
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
32-12-4    Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
40-06-4    Basic - Employee personal items stored in or above a food preparation area. **Warning**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
36-12-4    Basic - Floors not constructed to be easily cleanable. Cardboard in walk in cooler floor and under fryers. **Warning**
36-47-4    Basic - Hood soiled with accumulated grease. **Warning**
10-17-4    Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line and prep table. **Warning**
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage. **Warning**
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler **Warning**
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
14-29-4    Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In reach in coolers and freezers. **Warning**
23-09-4    Basic - Soiled reach-in cooler gaskets. **Warning**
08B-13-4    Basic - Stored food not covered in walk-in cooler. **Warning**
23-12-4    Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-10-4    Basic - Wiping cloth/towel used under cutting board. **Warning**
02D-01-4    Basic - Working containers of food removed from original container not identified by common name. Cook line bottles. **Warning**
03A-12-4    High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cabbage 50? **Warning**
35A-03-4    Basic - High Priority - Dead roaches on premises. Observed 4 dead roaches under refrigerator, 1 dead roach inside microwave. **Warning**
09-01-4    High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cooked dumplings into container by hand. **Warning**
41-03-4    High Priority - First aid supplies improperly stored. Neosporin on shelf above prep table. **Warning**
03A-27-4    High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Garlic 71? **Warning**
08A-06-4    High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. In walk in cooler. **Warning**
41-12-4    High Priority - Medicine stored in refrigerator/cooler with food. Jar of vitamins on walk in cooler shelf. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts/shoots 62? **Warning**
08A-09-4    High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Warning**
35A-05-4    High Priority - Roach activity present as evidenced by live roaches found. Observed 5 live roaches under prep counter. **Warning**
03A-04-4    High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Raw eggs shelled 49? **Warning**
41-02-4    High Priority - Toxic substance/chemical stored by or with food. Car cleaning chemicals by bottles of vinegar under prep counter. **Warning**
22-05-4    Intermediate - Cutting board(s) stained/soiled. **Warning**
53A-03-4    Intermediate - Food manager certification expired. **Warning**
31A-09-4    Intermediate - Handwash sink not accessible for employee use at all times. Blocked by sheets of food. **Warning**
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Washing bowls in sink. **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
53B-01-4    Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPRys contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
31B-03-4    Intermediate - No soap provided at handwash sink. **Warning**
14-14-4    Intermediate - Nonfood-grade basting brush used in food. Paint brush used (metal band) **Warning**
03D-19-4    Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken nuggets. **Warning**
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. Under 3 compartment sink. **Warning**
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1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395