PANDA WOK

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw chicken stored above container of bean sprouts. Manager inverted. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steamed table- Steamed Pork dumplings (125-130F - Hot Holding) .Per manager food item in unit less than 4 hours. Manager turned up temperature to reheat. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Reviewed proper hand washing procedures. Employee rewashed hands correctly. Corrected On-Site

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Manager replaced. Corrected On-Site

Intermediate - No soap provided at handwash sink in kitchen. Manager replaced. Corrected On-Site

Basic - 1) Container of sugar stored on floor in kitchen. 2) Containers of oil stored on floor front counter by kitchen entrance. Manager elevated. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl in container of sugar. Cook removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened Gatorade bottle stored on top of flip top in kitchen. Manager removed. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door by kitchen. Repeat Violation

Basic - Ice buildup in reach-in chest freezer in storage area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep tables in kitchen. Manager stored in sanitizer bucket. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of flour and corn starch not labeled. Manager labeled during inspection. Corrected On-Site Repeat Violation

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Hot water turned off. Chef turned water back on. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food. Chef removed. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door.

Basic - Food stored on floor. Container of soy sauce stored on floor in kitchen. Chef elevated. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table. Chef stored in sanitizer bucket. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Chef labeled sugar container. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat hot sour soup in glass cooler next to three compartment sink in kitchen. Operator moved soup above raw chicken and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked lo mein 50°f room temperature on prep table in cook line held under 4 hours ago per cook. Operator moved to reach in cooler for quick chill. Corrective Action Taken Repeat Violation

Basic - Floor soiled/has accumulation of debris/ grease. Side of fryer in cook line. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Container with rice in front counter. Buckets of soy sauce in kitchen. Operator elevated during inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Operator labelled container rice during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil at 50°f room temperature in cook line , held under 2 hours ago, operator moved to reach in cooler for quick chill. Corrective Action Taken Repeat Violation

Basic - Buildup of food debris/soil residue on flour container lids in cook line. Operator cleaned during inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of grease on the side of fryer.

Basic - Ice buildup in reach-in freezer by front counter.

Basic - Interior of chest freezer in disrepair/has exposed insulation and gasket in disrepair by front counter. Repeat Violation

Basic - Light shield fixture soiled in cook line.

Basic - Nonfood-contact surface soiled with grease. Hood filters in cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Low boy glass cooler bottom shelf in cook line. Operator cleaned and sanitized during inspection. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust by in cook line by glass door cooler. Repeat Violation