GOLDEN WOK

High Priority - Raw animal food stored in same container as ready-to-eat food. Fully cooked pork sitting directly on tray of raw beef at chest freezer. Both products not in commercial packaging. Operator stored products properly. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: shredded cabbage (71F - Cold Holding); bean sprouts (68F - Cold Holding); cooked rice (64F - Cold Holding); cooked chicken wings (53F - Cold Holding); crispy chicken (54F - Cold Holding); vegetable egg rolls (54F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Advised operator to place time stamp for remaining 3.5 hours. Time control procedure emailed to operator. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. wonton soup (cooked celery) (131F - Hot Holding) Observed inside steam well. Per operator, out of temperature for approximately 15 minutes. Operator placed product back in wok to reheat to 165+F. Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. marinated beef (44F - Cooling) at 12:05; cooling since 11:05 - 44F 11:28 Beef filled to top rim of pan. At current rate of cooling product will not reach 41F within 4 hours. Operator moved product to reach in freezer to quick chill. Corrective Action Taken Warning

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean mixing bowls and food storage containers stored on shelf soiled with dust and mildew. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen. Warning

Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. To go boxes stored in employee restroom. Warning

High Priority - Cook entering kitchen from backdoor, began working with food, preparing food in the wok, without first washing hands. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 30+ rodent droppings on the floor under shelf across cook line. 10 rodent droppings on cover of flour container in dry storage area. 6 rodent droppings on food containers in dry storage area. 15+ rodent droppings under shelf in dry storage area. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spring rolls 50F, rice 62F, sprouts 61F, noodles 67F, on prep table at cook line. Operator stated items were removed from temperature control one hour ago and left out. Not cooked or prepped today. Operator placed foods in cold holding unit. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wontons (113F-125F - Hot Holding) in steam table cooked one hour ago. Operator turned steam table up. At the end of inspection wontons are 155F. Corrective Action Taken Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Admin Complaint

Intermediate - No running water at mop sink in the back of building. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef, cooked shrimp, cooked chicken not date marked, in walk in cooler Cooked more than 2 days ago. Repeat Violation Admin Complaint

Basic - Employee coffee cups and water bottles on a food preparation table at cook line. Warning

Basic - Employee personal cell phone stored in or above a food preparation area, on cook line. Warning

Basic - Hole in the wall above triple sink. Warning

Basic - Screen in door torn/in poor repair - vermin present. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Fried chicken 2:10 cooked at 1:30 (106F-109F - Cooling); fried chicken 2:35 (100F-103F - Cooling) in a deep container, on a shelf in kitchen at room temperature. At this rate Chicken will not reach 70F by 3:30. Operator placed chicken in walk in cooler. Corrective Action Taken Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken wings cooked marked 12.27.24 in reach in cooler at cook line. Cook placed a new date mark 3.25.25. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 63F, noodles 52F, left out on cook line for lunch, for about 1.5 hours Not cooked or prepped today. Operator placed items in walk in cooler. Sprouts 57F, left out on prep table on cook line, for two hours.Not prepped or portioned today. Operator discarded. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times buckets stored in front of sink in kitchen. Operator removed. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef and shrimp no date mark , operators stated cooked yesterday in walk in cooler. Operput dates on items. Corrected On-Site Repeat Violation Warning

Basic - 2 boxes of raw chicken stored on floor in walk in cooler. Operator placed on a shelf. Corrected On-Site Warning

Basic - Bowl with no handle used to dispense cooked beef in walk in cooler. Operator removed bowl. Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in a bucket under hand sink. Operator placed shrimp under running water. Corrected On-Site Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under hand sink in kitchen. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice 86F 2:35 cooked 1 hour ago(-cooling ); rice 3:35 (80F). Rice was left out at room temperature. See stop sale Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice 86F 2:35 cooked 1 hour ago(-cooling ); rice 3:35 (80F). Rice was left out at room temperature. See stop sale Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 50+ rodent droppings on the floor under dry storage shelf on the right side of kitchen. No doors between dry storage and cook line. 10+ rodent droppings under coolers at cook line. 20+ rodent droppings on window sill in dining area. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts 71F in flip top cooler on cook line. Operator stated sprouts were left out during lunch, less than one hour. Sprouts were placed in chest freezer for quick cooling. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. wontons (118F-121F - Hot Holding) at steam table for less than one hour. Wontons were reheated to 170F, for further hot holding. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside smoker soiled with grease and food debris. Warning

Intermediate - Handwash sink not accessible for employee use at all times pitcher stored in sink and soy containers stored in front of sink. Operator removed all items. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to triple sink. Operator provided. Corrected On-Site Warning

Basic - Cook personal cell phone stored in or above a food preparation area on cook line. Operator removed cell phone. Corrected On-Site Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public chicken wings next to fryer. Operator discarded. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The entire out side of chest freezer soiled, vertical curtains in dining area, window sill in dining area. Warning

Basic - Stored cooked chicken not covered in walk in cooler. Warning

High Priority - Employee washed hands with no soap. Cook mixed raw marinated chicken with bare hands and than rinsed hands under water in triple sink, he than proceeded on cook line and started preparing food. Warning

High Priority - Food placed in soiled container. Salt in dirty container at triple sink. Warning

High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Employee ware washing without sanitizer step. Repeat Violation Admin Complaint

High Priority - Non-food grade paper/paper towel used as liner for food container. Fried chicken cooling on sheet trays lined with paper towels. Warning

High Priority - Nonfood-grade to go bags used in direct contact with washed scallions at cook line. Operator removed. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and raw shrimp stored behind cooked pork and cooked chicken on cook line. Operator reversed. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 52°F, pork 50°F, shrimp cooked 51°F, shrimp raw 50°F, in flip top cooler at cook line. Operator stated foods were put in cooler 2 hours ago. He further stated cooler not set cold enough and adjusted the temperature. At the end of inspection food items have gone up by 2°F. Cooler not keeping food cold. All food was moved to walk in cooler. Rice 63°F left out on prep table for less than 3 hours. Operator placed rice into walk in cooler. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg drop soup (99°F - Hot Holding) in steam table. Operator stated for less than 2 hours. Operator reheated soup to 171°F and placed back in steam table. Corrected On-Site Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink cook washed hands in triple sink. Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times dishes stored in sink. Containers of soy sauce and salt in front of sink. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to triple sink. Operator provided. Corrected On-Site Repeat Violation Admin Complaint

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

Basic - Equipment or utensils not designed or constructed in a durable manner. Cut of vegetable oil containers used to store sprouts. Repeat Violation Admin Complaint

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers on cook line. Operator removed. Corrected On-Site Warning

Basic - Salt and soy sauce containers stored on floor at triple sink. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water at triple sink. Warning

High Priority - Container of medicine improperly stored. Medicine stored on shelf above flip top cooler on cook line Warning

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 employee handle cooked noodles to portion off of sheet pan with bare hands Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee conducting ware washing with no sanitize step Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live small flying insects landing on in use cutting board. Instructed operator to remove clean and sanitize Observed 1 live small flying insect landing on napkins at front counter Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. Beef stored in direct contact of plastic handled to go bags in chest freezer Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts (60°F - Cold Holding); cooked rice (48°F - Cold Holding); garlic in oil (64°F - Cold Holding). Items being held at room temperature. Operator states items have been out for approximately 30 minutes. Operator placed back in coolers Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Can of wd40 and bottle of lye stored with flour. Operator discarded Corrected On-Site Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employees wash hands in triple sink Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Ding Li 10-19-15. Only manager Certification provided Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink inaccessible due to items being stored in hand wash sink. Operator removed Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - No soap provided at handwash sink. Operator provided Corrected On-Site Warning

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple items stored in 2 door low top at front counter stated to be personal food not identified as such Warning

Basic - Equipment or utensils not designed or constructed in a durable manner. Cut off handled container in use. Operator removed. Cut off vegetable oil containers used as pans to store sprouts and onions. Discussed with operator Warning

Basic - Plumbing system in disrepair. Observed at hand wash sink Warning

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand wash sink Warning

High Priority - Container of medicine improperly stored on shelf above prep table on cook line. Operator removed. Corrected On-Site Warning

High Priority - Flour placed in soiled container/equipment. Warning

High Priority - Nonfood-grade card board box used for fried chicken storage - direct contact with food. Operator removed chicken from box. Corrected On-Site Warning

High Priority - Nonfood-grade to go bags used in direct contact with fried wontons. Operator removed from bag. Corrected On-Site Warning

High Priority - Raw shrimp stored behind not properly separated from ready-to-eat cooked shrimp. Operator reversed. Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on floor under triple sink. Operator removed and sanitized the area. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts 77°F, rice 71°F, Pasta 67°F, on prep table at cook line. Operator stated for less than two hours. Operator moved foods to walk in cooler. Chicken 46°F, pork 47°F, shrimp 47°F, tofu 50°F, shrimp 37°F, beef 49°F, in flip top cooler on cook line. Operator stated for less than two hours. Operator placed ice on all food and set the temperature lower. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times, 3 buckets soy sauce blocking sink, sink full of dirty dishes, Operator removed. Corrected On-Site Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to cook line. Warning

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went to store during inspection, chlorine provided. Corrected On-Site Warning

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

Basic - 5 containers of soy sauce and 6 containers of cooking oil stored on kitchen floor. Warning

Basic - Buildup of food debris/soil residue on equipment door handles chest freezer and upright freezer. Warning

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first in walk in cooler. Warning

Basic - Cutting board has cut marks and is no longer cleanable on cook line. Warning

Basic - Employee personal wallet and toothbrush .stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Warning

Basic - Floor soiled/has accumulation of debris under cooking equipment. Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, in front of chest freezer next to walk in cooler. Warning

Basic - Nonfood-contact surface soiled with grease, food debris and dirt, chest freezer and upright freezer. Warning

Basic - Stored vegetables and chicken not covered in walk in cooler. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust above chest freezers. Warning