CHINA WOK

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. Observed : male cook staff cutting green bell peppers, no gloves. Hands were then washed and gloves added. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time/date marking. Observed : the time as a public health control chart lack a current date. Today's date was added. Corrected On-Site

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/ Observed : 5 staff involved with food, no Certified Food Manager here today.

Basic - Bowl or other container with no handle used to dispense food. Observed : a to go container lacking a handle used to scoop cooked pork. The container was discarded. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : 2 employee drink thermos, on 2 different prep tables. Both were put on the lowest shelf. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed : a knife between the w flip top reach-in coolers. The knife was brought to the 3 compartment sink for cleaning. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board. Observed : a wet cloth being used under a cutting board.

Basic - Reuse of single-service or single-use articles. Observed : a cut plastic jug used to scoop rice. The jug was discarded. Corrected On-Site Repeat Violation

Basic - Soiled dry wiping cloth in use. Observed : multiple hot pads were in use on the cook line that are soiled.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed : in the new make table: raw chicken stored behind raw beef on the top level. The chicken was moved to the front of the unit. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed : shell egg on the cook line, no time mark or time frame. The eggs were added to the 11-3 time frame. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed : the fresh chlorine solution was over 400 ppm for chlorine. Water was added to reduce the level. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : multiple employee drinks stored on the canned dry good shelves, over guest food. The drinks were moved to the lowest shelf. Corrected On-Site Repeat Violation

Basic - Reuse of single-service or single-use articles. Observed : a cut plastic jug in the large rice bowl for scooping. The cut jug was discarded. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Observed : frozen food in the reach-in freezer, not covered. Repeat Violation

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. Observed: prep chef cutting celery that will then be refrigerated, no gloves. Front line staff directed them to wash hands and put on gloves, and they did. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed: the hand wash sink at the end of the cook line, had a plastic jug and a long handle scoop in it. These were removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: 2 drinks on the back prep table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed: 2 jackets stored on top of food for service, on the dry goods shelf.

Basic - No Heimlich maneuver/choking sign posted. Observed: no choking poster was available. One was emailed. Repeat Violation

Basic - Reuse of single-service or single-use articles. Observed: a gallon jug with a hollow handle, cut and used to scoop cooked rice.

Basic - Stored food not covered. Observed: multiple items in the walk-in cooler and walk-in freezer, below 41°, not covered. Plastic food wrap was then added to some of the items. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Observed: ribs in standing water to thaw next to the 3 compartment sink.

High Priority - Chlorine sanitizer in spray bottle/bucket not at proper minimum strength. Observed the front line sanitizer bucket at 0 ppm. This was dumped. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed: the refreshed front line sanitizer bucket refreshed to 200+ ppm. Water was added down to 100 ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed: 2 scoops in the back kitchen hand wash sink. These were removed. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Observed lack of a choking poster. One was emailed.

Basic - Single-service articles not stored inverted or protected from contamination. Observed: boxes and soup containers of single serve table ware, with the contact surface available for inadvertent contact, in the dining self serve area. With a glove, these were corrected during the inspection. Corrected On-Site

Basic - Stored food not covered. Observed: frozen food in the walk-in freezer, uncovered. Plastic wrap was added. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the license expired on 6-1-2023. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the cook line make table: chicken, shrimp,beef all 48F. These were moved uncovered to the walk-in freezer. These items were restocked at 12:30-1:00 pm. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed: no time mark for rice. An adjusted mark was added. Corrected On-Site

Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed: raw chicken being cut, no gloves. Hands were washed and gloves put on. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a lid being removed from the kitchen hand wash sink. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 drinks on prep areas. Repeat Violation

Basic - Food stored on floor. Observed cases of chicken stored on the kitchen floor. 40F. The cases were put on a shelf. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a cleaver stored between equipment. This was brought to the 3 compartment sink for cleaning. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the hood has an accumulation of grease in multiple filters.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items and cold holding temperatures in the flip-top make table cooler : Beef (48F - Cold Holding); Fish (45F - Cold Holding); Poultry (451F - Cold Holding). Items had been stocked from walk-in-cooler two hours earlier. Ambient temperature of flip-top make table cooler is 51F Admin Complaint

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. Observed person in charge at 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. Inspector provided vomitting and diarrhea procedure. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed bowl of rice cooling at ambient temperature of 120F. Employee placed bowl of rice in walk-in-cooler. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at cook line blocked with large bowl of rice. Employee removed bowl of rice. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink on cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table and next to flip-top make table cooler

Basic - Employee with no hair restraint while engaging in food preparation. Observed four male employees on cookline with no hair restraints.

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed establishment using sponge on in-use food-contact surface at three-compartment sink.

Basic - Floor tiles missing and/or in disrepair. Observed broken tile by back door of kitchen

Basic - Food stored on floor. Observed container of broccoli stored on floor in walk-in-cooler.

Basic - Outer openings not protected with self-closing doors. Observed exterior back door self closing mechanism disconnected.

Basic - Reuse of single-service or single-use articles. Observed single use milk container cut and used as a scoop in kitchen

Basic - Stored food not covered. Opens multiple bowls of food uncovered in reach in cooler at proper temperature. employee covered food. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in a manner not allowed to dry. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw meat stored above drinks in Reach in Cooler. Manager removed drinks from under the raw meat. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed cooking ladle in hand wash sink. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on prep table

Basic - Employee with no hair restraint while engaging in food preparation. Observed two male employees with no hair restraint working on food Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of rice and flour. Manager placed handles correctly above food. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve tray not inverted or protected. Trays were inverted. Corrected On-Site

Basic - Stored food not covered. Observed meat in Reach in Freezer not completely covered.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket in a manner not able to dry.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed open package of meat in Walk-in Freezer stored above fish products

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed eggs stored a\at cook line greater at 48 degrees Fahrenheit for 30 minutes. Employee placed in Reach in Cooler Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked battered chicken cooling at ambient room temperature at 108 degrees Fahrenheit. Manager stated that it had been cooked within the past hour. Manager place four containers in Walk-in Cooler Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at cook line had ladle and prong fork in the sink

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed two employee food handler trading certificates expired and two were current

Basic - Bowl or other container with no handle used to dispense food. Observed bowl in rice used to dispense rice. Employee removed and disposed of bowl Corrected On-Site

Basic - Clean linens stored on floor. Observed sanitizer bucket stored on floor behind cash register

Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees working in the kitchen with no hair restraint

Basic - Food stored on floor. Observed two boxes of chicken stored on the floor in the Walk-in Freezer. Manager placed boxes on shelf. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Observed rear door exiting kitchen to outside with no self closing mechanism