#1 WOK CHINESE RESTAURANT

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Egg rolls in cardboard box.

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw chicken over raw beef in up right freezer

Basic - Bowl or other container with no handle used to dispense food. -Bowl in fried chicken Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Equipment in poor repair. - torn gasket on up right freezer

Basic - Ice buildup in reach-in freezer. Upright freezer

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 79f water. Operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Lids on bulk bins have build up. -handles on low bow cooler have build up. - soap dispenser seer has build up

Basic - Stored food not covered. Chicken in walk in cooler Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen Chicken sitting out to thaw. Operator moved to cooler Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Menus used to line fried chicken in bin Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried chicken 46f. Grilled chicken 47.f. In cooler for 3.5 hours.advised to moved to walk in to rapid chill Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Used to store bowls at 3 bay sink. Operator removed Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in walk in cooler made yesterday morning

Basic - Food stored on floor. Bag of onions in walk in cooler 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. In bulk bins Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cooler cook line coolers are soiled Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Small two door cooler interior is soiled

Basic - Reuse of single-service or single-use articles. Reuse of bamboo shoot can to store eggs in reach in cooler. Operator removed Corrected On-Site Repeat Violation

Basic - Stored food not covered. Chicken in walk in cooler

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

High Priority - Non-food grade paper/paper towel used as liner for food container. Menus used to line fried chicken . Black trash bag used to line container holding uncooked rice in dry storage. Spoke to operator about food grade liners Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over vegetables in reach in freezer

Basic - Food stored on floor. Fryer oil

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on make table cooler drawers. - shelf above cooler soiled in dust -walk in cooler shelves soiled

Basic - Reuse of single-service or single-use articles. Reuse of noodle bags to stored cooked pork in freezer

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked chicken found at 89f. Sitting out. Operator stated they started cooking at 1230-1pm. Found at 2:30. Rechecked at 3:00, now reading 78f. Educated operator.

High Priority - Non-food grade paper/paper towel used as liner for food container. Menu used to line food bins with cooked chicken Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 46 Cooked pork 46 since 130pm advised to rapid chill Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.

Basic - Bowl or other container with no handle used to dispense food. In chicken on cooks line Corrected On-Site

Basic - Ice buildup in reach-in freezer

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bulk rice bin

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler. Gasket on white reach in freezer

High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings over egg rolls in reach in cooler. Manager moved to correct Corrected On-Site Priority: High Priority

Intermediate - Observed: Handwash sink not accessible for employee use at all times. Blocked by extension cord for fan. Corrected On-Site Priority: Intermediate

Intermediate - Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut cabbage, cooked chicken in walk in cooler Priority: Intermediate

Intermediate - Observed: 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. Reference: 509.049(5) FS: It shall be the duty of each public food service establishment to provide training in accordance with the described rule to all food service employees of the public food service establishment. The public food service establishment may designate any certified food service manager to perform this function. Food service employees must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Proof of training for each food service employee shall include the name of the trained employee, the date of birth of the trained employee, the date the training occurred, and the approved food safety training program used. Priority: Intermediate

Basic - Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cooler Corrected On-Site Priority: Basic

Basic - Observed: Employee with no hair restraint while engaging in food preparation. Male cook on cook line engaging in food preparation without hair restraint Repeat Violation Priority: Basic

Basic - Observed: Food stored on floor. Fryer oil on cooks line Priority: Basic

Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Gaskets on flip top cooler slimy. 2. Hood filters soiled with grease. Repeat Violation Priority: Basic

Basic - Observed: Reach-in cooler interior/shelves have accumulation of soil residues. Priority: Basic

Basic - Observed: Stored food not covered. Wontons in reach in freezer Corrected On-Site Priority: Basic

Basic - Observed: Walk-in cooler/freezer shelves with rust that has pitted the surface. Priority: Basic

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. Raw chicken stored over raw pork in upright freezer.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg drop soup hot held 125F. Operator discarded and made new soupCorrected On-Site Corrected On-Site

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.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop corn starch

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile above walk in cooler water damaged

Basic - Employee with no hair restraint while engaging in food preparation. Cook had no hair restraint Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cookline are soiled with black mold like substance.

High Priority - Dented/rusted cans present. See stop sale. 1 can of ketchup Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (72F - Cold Holding). Operator stated that removed from reach in 1 hour ago for lunch. Advised to rapid chill. Moved into cooler Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. WD 40 found next to spices Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On "Y" splitter Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked breaded chicken Repeat Violation

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Watermelon and other items mixed in with restaurant food

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear screen door Repeat Violation

Basic - Food stored on floor. Jugs of fry oil Crab Rangoon not covered in chest freezer Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters dirty Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Under steam table

Basic - Unnecessary items/unused equipment on the premises. Bicycle in rear store room Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over cut cabbage Corrected On-Site Repeat Violation

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

High Priority - Dented/rusted cans present. See stop sale. 2 cans of Hunt's ketchup dented

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over cooked egg rolls Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked wonton found at 124°. Operator stated just cooked. Advised to rapid reheat and to turn up water to steam table. Rechecked,now at 159°

High Priority - Vacuum breaker at mop sink faucet or on fitting/splitter in wrong location. Educated operator on proper placement of back flow preventer . Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Boxes of noodles in front of sink next to register

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp, egg rolls and cooked breaded chicken not date marked.

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

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

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. Corrected On-Site

Basic - Equipment in poor repair. Gaskets on walk-in cooler door torn

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear screen door Repeat Violation

Basic - Food stored on floor. Jugs of fry oil Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dripping grease

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Across from cooks line soiled

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over open soy sauce 2. Uncovered dumplings in reach in freezer

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All items in walk-in not date marked Repeat Violation - From follow-up inspection 2022-06-21: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation - From follow-up inspection 2022-06-21: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2022-06-21: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Rear screen door Repeat Violation - From follow-up inspection 2022-06-21: Time Extended

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Educated operator and had him rewash hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork dumplings found at 105°. Operator stated been reheating for 45 minutes. Advised to rapid reheat. Now reading 170° Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk-in cooler

Basic - Bowl or other container with no handle used to dispense food. Bowl being utilized to dispense cooked chicken 2. Gaskets torn on reach in cooler door. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee with no hair restraint while engaging in food preparation. Ben on cooks line.

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear screen door

Basic - Food stored on floor. Jugs of fry oil Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods filters dirty Repeat Violation

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. 2. Interior of microwave dirty

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over cooked chicken Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind fryers. 2. Ceiling not smooth and cleanable

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

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee taking orders and turned and began frying and portioning order.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wonton soup broth and wontons holding at 120-125. Advised rapid reheat to 165 and hold at 135 or hotter. New temps: 165° soup and 160 wontons and still reheating.

Intermediate - Handwash sink not accessible for employee use at all times. Items stored in basin of handwash sink at 3 bin sink area. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Container in starch bag. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Walk in cooler door gasket.

Basic - Floor soiled/has accumulation of debris and grease under cookline.

Basic - Food stored on floor. Bag of onions that may have been delivered within the lunch hour.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and hood filters moderately soiled with gooey grease.

Basic - Time/temperature control for safety food thawed in an improper manner. Wonton meat filling thawing in ambiant air. Corrected On-Site Repeat Violation