MASTER WOK

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open container of raw shrimp stored over ready-to-eat sauce in bottom of flip top reach in cooler. Operator moved shrimp to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken in reach-in cooler by fryers at 50F. Per operator, chicken left out on the counter for approximately 10 minutes. Temperature approximately 10 minutes later at 46F. Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in bin of sugar. Operator removed the bowl. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken in reach in cooler by fryers. Owner rearranged to proper storage. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed noodles (73F - Cold Holding); cut cabbage (69F - Cold Holding) held at prep table. Per employee, both products placed out of refrigeration approximately one hour prior. Products moved to reach in freezer to quickly chill. Inspector discussed with operator utilizing time as a public health control. Provided DBPR Form HR 5022-090 and assisted with paperwork completion.

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Tofu in flip top reach in cooler at 49F. Per employee, tofu cut at 11:00. Temperature taken by inspector at 3:45.

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. See stop sale. Tofu in flip top reach in cooler at 49F. Per employee, tofu cut at 11:00. Temperature taken by inspector at 3:45.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink by triple sink with a bottle, sprayer and glove in the sink. Owner removed all items from sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used as a scoop in bulk sugar bin near back exit.

Basic - Floor/wall/ceiling/vents soiled/has accumulation of debris. Floor under/around fryer and under wok station are soiled.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed in chest reach in freezer by triple sink. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler gaskets are soiled.

Basic - Stored food not covered. Multiple containers of cooked chicken in walk in cooler are not covered.

High Priority - Raw animal food stored over or with unwashed produce. Tub of raw chicken stored over unwashed lettuce. Operator moved chicken to bottom shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed in stand up reach in cooler behind front counter.

Basic - No handwashing sign provided at a hand sink used by food employees. No employee handwashing sign at handwash sink by triple sink. Provided DBPR Form HR 5030-111 and operator hung sign. Corrected On-Site