WOK-N-ROLL

High Priority - Nonfood-grade bags used in direct contact with food. Raw pork in to go bags in freezer

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler outdoors

Basic - Cloth used as a food-contact surface. Wiping cloth covering dumplings in white cooler near front counter

Basic - Employee with no hair restraint while engaging in food preparation. Staff cooking in wok with no hair restraint

Basic - Food stored on floor. Containers of cooking oil on floor in rear of kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Exterior of flour/corn starch bins soiled

Basic - Stored food not covered. Multiple items in walk in cooler Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to three compartment sink

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in salt bin, removed Corrected On-Site Repeat Violation

Basic - Stored food not covered. Pork and egg rolls in walk in cooler not covered Repeat Violation

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over produce in walk in cooler

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. Unpackaged raw chicken over raw beef in freezer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line egg rolls (52 - Cold Holding), held less than 4 hours, moved to cooler Corrective Action Taken

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. Emailed to operator

Intermediate - Handwash sink not accessible for employee use at all times. Utensils in hand sink at end of cook line

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. One employee training certificate expired on 8/15/24

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser bottle at triple sink

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler

Basic - Employee with no hair restraint while engaging in food preparation. Staff on cook line with no hair restraints

Basic - Food stored on floor. Bag of onions, box of chicken on floor in walk in cooler

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar and flour bins

Basic - Stored food not covered. Multiple items in walk in cooler

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at triple sink 0ppm, remade 50ppm Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezers

Intermediate - Handwash sink not accessible for employee use at all times. Utensils on hand sink on cook line, removed Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on top shelf in walk-in cooler

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

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

Basic - Reuse of single-service or single-use articles. Shell egg trays reused on cook line

Basic - Stored food not covered. Shrimp in walk-in cooler Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, operator replaced 50ppm Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Soy sauce cans on dry storage racks Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over cooked pork in reach in freezer, order corrected Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line

Intermediate - Handwash sink not accessible for employee use at all times. Utensil in hand sink at rear of kitchen, removed Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Tempura pork in freezer not dated Repeat Violation

Basic - Damaged/spoiled/recalled food not properly segregated. Dented cans of soy sauce on dry storage shelf, removed Corrected On-Site 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. Scoop handle in flour and sugar bins, removed Repeat Violation

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

Basic - Stored food not covered.egg rolls in walk-in cooler, covered Corrected On-Site Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

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

High Priority - Dented/rusted cans present. See stop sale. 3 cans of soy sauce on dry storage shelf

High Priority - Nonfood-grade bags used in direct contact with food. Cooked pork in to go bags in reach in freezer

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Scoop made from plastic liquid jug hanging on wall near hand sink

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (81F - Cold Holding) on cook line, moved to cooler Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at rear of kitchen, replaced Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.cooked pork in freezers not dated

Basic - Cardboard used to line food-contact shelves. Fried chicken cooling on cardboard box lid

Basic - Cutting board has cut marks and is no longer cleanable. Cook line

Basic - Damaged/spoiled/recalled food not properly segregated. 3 cans of soy sauce on dry storage shelf

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and keys on pre table across from cook line, removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Both employees on cook line with no hair restraints

Basic - Ice buildup in reach-in chest freezers

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in sugar, flour bins

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Accumulation of grease on sides of wok station

Basic - Reuse of single-service or single-use articles. Scoop made from plastic jug hanging on wall next to hand sink

Basic - Stored food not covered. Cut vegetables, egg rolls in walk-in cooler, covered Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

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

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.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler.

Basic - Food stored on floor. Oil on floor. Manager moved off floor. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee touched clothes then began putting on gloves without washing hands Discussed proper hand washing procedures with operator during time of inspection.

High Priority - Nonfood-grade bags used in direct contact with food. -food items in thank you bag at reach in freezer next to walk-in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw pork next to cooked beef in reach in freezer chest at cooks line Discussed separating raw from ready-to-eat with operator during time of inspection. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shell eggs (76F - Cold Holding) -cooked noodles(65F - Cold Holding) Item held out for less than 4 hours Operator moved item to walk-in cooler during time of inspection. Corrective Action Taken Repeat Violation

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -pork and ribs in freezer and coolers prepped on 12/9/22 Discussed date marking with operator during time of inspection.

Basic - Bowl or other container with no handle used to dispense food. -bowl used to scoop soy sauce at prep sink Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. -at make table in kitchen area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -soda can on top of prep table at cooks line Operator moved can during time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -glasses above make table in kitchen area Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. -employees in kitchen area Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack

Basic - Food stored on floor. -bucket of soy sauce on floor at prep sink Operator moved bucket during time of inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer chest in kitchen area 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. -scoop handle in flour at exit door

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease

Basic - Reuse of single-service or single-use articles. -observed egg trays under food containers at prep station in kitchen area Repeat Violation

Basic - Standing water or very slow draining water in handwash sink next to rice cooker in kitchen area

Basic - Stored food not covered. -cut cabbage (43F - Cold Holding ) in walk-in cooler

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -pink wet wiping cloths at cooks line

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at wok station Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. -4 5 lbs soy sauce Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw pork over cooked pork in reach in freezer chest

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -egg rolls (63F - Cold Holding);sweet and sour chicken (60F - Cold Holding) Operator stated that items were removed from cooler 2 hours prior to inspection

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Bucket (Chlorine 200ppm) Corrected to 50 ppm during time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -spoon at hand sink in kitchen Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand sink next to rice cooker -hand sink next to three compartment sink Operator replenished during time of inspection. 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. -egg rolls and chicken cooked on 3/23/22

Basic - Bowl or other container with no handle used to dispense food. -bowl used to scoop pork -bowl used to scoop soy sauce

Basic - Current Hotel and Restaurant license not displayed.

Basic - Damaged/spoiled/recalled food not properly segregated. -4 5 lbs soy sauce Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -chocolate in reach in cooler -McDonald's bag on top of steam table Operator moved items during time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -jackets stored with napkins at front counter -glasses and cellphone over prep station

Basic - Employee with no hair restraint while engaging in food preparation. -employees at cooks line Repeat Violation

Basic - Equipment in poor repair. -fryer handles have cracks

Basic - Ice buildup in reach-in freezer chest at front counter

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

Basic - Reuse of single-service or single-use articles. -observed egg trays under pots in kitchen Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. -observed frozen pork on shelf in kitchen

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

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at prep station not labeled Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. -bamboo shoot

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -operator washes container with soap then rinse without sanitizing container Operator set up three compartment sink and inspector discussed wash, rinse and sanitize procedures with operator Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw pork in walk-in cooler Discussed proper hierarchy with operator

Intermediate - Handwash sink used for purposes other than handwashing. -observed gloves stored in hand sink next to mop sink

Basic - Cardboard used to line food-contact shelves. -at rice cooker in kitchen Operator moved cardboards during time of inspection. Corrected On-Site

Basic - Damaged/spoiled/recalled food not properly segregated. -bamboo shoot

Basic - Employee with no hair restraint while engaging in food preparation. -cook at cooks line

Basic - Reuse of single-service or single-use articles. -egg trays used under metal container in kitchen

Basic - Stored food not covered. -cut cabbage in walk-in cooler at 40 °F Operator covered cabbage during time of inspection. Corrected On-Site

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Chlorine 0ppm) Corrected to 50ppm Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottle at cooks line Discussed labeling with operator