WOK N ROLL

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed : cook/prep staff, adjust a hat, clean a prep table with a wet cloth, and then picked up a clean bowl to start prep. The manager directed the staff to change gloved and wash hands.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of drying devices at the front line hand wash sink. Paper towels were added. Corrected On-Site Repeat Violation

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. Observed : 1 expired certificate. Repeat Violation

Basic - Food stored on floor. Observed : a case of egg rolls on the floor in the walk-in freezer.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed : a wet cloth under the round cutting board.

Basic - Stored food not covered. Observed : food in the walk-in cooler at 41° or below, not covered. ALSO, food in the front line reach-in freezer, frozen, not covered. Lids and plastic wrap was being added. Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed : the wall by the hot water heater is soiled. Repeat Violation

Basic - Worn, torn and/or soiled floors/carpeting. Observed : the floor behind equipment and under tables has an accumulation of buildup/grease. Repeat Violation

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 : prep staff adding cream cheese, using a knife, to cooked wonton, no glove. Hands washed, glove added. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed : in the walk-in cooler, raw prepped chicken stored over cook pork. The items were switched. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed : the back wall hand wash sink was blocked with empty 5 gallon buckets. These were moved to allow access.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels at the prep area hand wash sink. A roll of towels were added. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed : 1 employee over 60 days, no certificate.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic to go bowl, no handle, in the cooked rice holder. The bowl was discarded. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed : employee personal vitamins stored on the front line prep surface with guest cooked chicken on the same surface.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed : a hoodie and a cell phone stored over dry goods nobly the back door. The items were moved away. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed : the prep area hand wash sink, the water is not draining and the sink is half way full. A plumber has already been called. Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall by hot water heater needs cleaning.

Basic - Working containers of food removed from original container not identified by common name. Observed : bulk sugar by the back door is not labeled. A label was added. Corrected On-Site

Basic - Worn, torn and/or soiled floors. Observed : the area behind cooking equipment, rice cooker by the back door, with an accumulation of grease/buildup.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the back side of the electric slicer had dried food debris. This was cleaned by the owner. Corrected On-Site

Basic - Food stored on floor. Observed bulk oil on the floor in the kitchen. The oil was moved to a shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the speed racks by the back door, with an accumulation of dried debris.

Basic - Reuse of single-service or single-use articles. Observed: it plastic single use jug used to scoop bulk rice. This was discarded. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed: to go items on the front line were food contact side up. Staff inverted all items Corrected On-Site

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: cook staff chopping onions for storage, no gloves. The owner directed the staff to wash hands and add gloves. Corrected On-Site

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. Observed: prepped chicken in the walk-in freezer stored over prepped beef and dumplings. The trays were adjusted correctly. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed: the sanitizer bucket by the 3 compartment sink at 400 ppm for chlorine. Water was added to 100 ppm. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed: a fly by the packaged dry good sat the front line.

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. Observed: in the walk-in freezer, raw chicken stored over beef and shrimp. The items were switched. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the inner lid and frame for the back kitchen rice cooker is soiled. ALSO, the electric slicer has dried food debris on it.

Basic - No Heimlich maneuver/choking sign posted. Observed: lack of a choking poster. Copies were emailed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the gaskets on on the cook line reach-in cooler are soiled.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed: lack of a time mark for Chinese cabbage and cooked pasta, on the prep table by the cook line. Labels were made, adjusted and posted. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Observed the back wall hand wash sink was blocked by 2 5 gallon buckets. A clear path was made to the hand wash sink. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed the 3 compartment sink hand wash sink had lids in it. These were removed. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed: the front line reach-in freezer has an accumulation of ice build up on the shelves.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed: a cleaver stored between the flip tops. It was removed. Corrected On-Site

Basic - Reuse of single-service or single-use articles. Observed: a plastic jug with a hollow handle in the rice warmer, back line. This was discarded. Corrected On-Site

Basic - Stored food not covered. Observed: multiple items on the walk-in cooler/ walk-in freezer, below 41F, not covered. Plastic wrap was being added. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed: a wet cloth stored on the cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: chicken in the 3 compartment sink with running water, 61F. The chicken was drained and moved to the walk-in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed: the items at the front line on time lacking the correct time stamp. The correct times stamps were added. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed: the back hand wash sink was blocked by 7 5 gallon buckets. The buckets were moved. *Corrected On-Site ALSO, the 3 compartment sink hand wash sink is disassembled for repairs. The inspector was told a plumber has been contacted. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: a water bottle unsealed on the large prep table.

Basic - Reuse of single-service or single-use articles. Observed: a cut plastic jug with a hollow handle used for scooping rice.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above Ready-To-Eat noodles in walk-in-cooler

Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food Chicken in reach in cooler on cook line. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed several male employee on cook line with both air restraint.

Basic - Food stored on floor. Observed three container os Chicken stored on floor in walk-in-cooler Repeat Violation

Basic - Stored food not covered. Observed tray of beef stored in wif not covered.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed three hose bibbs in the kitchen with no vacuum breaker Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed multiple bowls with no handle in a food container used to dispense sugar, rice, and flour. Manager removed and disposed of bowls. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed bulk carbon dioxide tank not adequately secured behind establishment.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on cook line with multiple cutting marks with stains on cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored above prep tables in kitchen Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Observed grease and food accumulated behind equipment on cook line Repeat Violation

Basic - Food stored on floor. Observed multiple containers in Walk-in Cooler and Walk-in Freezer with food stored on the floor. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sink sign next to back entrance. Inspector provided sign.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle in Reach in Cooler

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Observed bowl of chicken thawing in still water at 67F. Manager placed Chicken in Walk-in Cooler Corrective Action Taken

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

Basic - Working containers of food removed from original container not identified by common name. Observed in kitchen working containers of food (sugar) removed from original container with no identification of food product stored in container. Manager placed label on container Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored. Observed can of solarcaine stored on shelf above prep table. Manager removed item from above prep table.

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 not wearing gloves and transferring ready to eat food from trays to storage containers.

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. Observed raw Chicken unpackaged over raw meat unpackaged in Walk-in Freezer Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed mop sink with two spigots neither having a vacuum breaker

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked food with temperature of 80F left at ambient temperature for an hour and not placed in active cooling location

Intermediate - Nonfood-grade basting brush used in food. Observed paint brush in clean ware rack used to clean equipment

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers with food prepared on site in Walk-in Cooler with no date mark. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed multiple food containers with bowls used to dispense food. Manager removed bowls from containers Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on shelf above prep table. Manager discarded employee drink Corrected On-Site Repeat Violation

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed all employees with not hair restraints

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple container on clean ware rack not properly air dried - wet nesting Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Observed floors soiled with oil and food debris behind grill and stove. Repeat Violation

Basic - Food stored on floor. Observed box of meat stored on floor in Walk-in Freezer

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up behind cooling unit in Walk-in Freezer

Basic - Missing drain plug at dumpster. Observed missing drain plug on dumpster and dumpster lid open

Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve containers not inverted or protected. Manager inverted single serve items Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed multiple containers of sugar, flour, salt with no label identifying product inside container

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in walk-in cooler. Manager moved chicken to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for chicken and pork next to fryer. No time mark for cut cabbage and cooked noodles on cook line. Manager stated items placed on counter at 11 am, manager placed proper time mark on items. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket in kitchen, 200 ppm. Manager added water to bucket, 75 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bus tubs stored over three compartment sink soiled with old food debris.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg roll stored in walk-in cooler. Manager stated items were prepared on 10/29/2021.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice and flour from storage bins in kitchen. Manager discarded bowls. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen dusty.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table next to fryer. Manager discarded drinks. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored over three compartment sink.

Basic - Floor not cleaned when the least amount of food is exposed. Floor at end of cook line soiled with old food debris and grease.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods above grill and fryers greasy. Shelf next to three compartment sink soiled with old food debris. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf behind front counter. Manager turned the containers over. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink in front of walk-in freezer has standing water. Sink is not level.