FIRST WOK IN GAINESVILLE INC

High Priority - Dented/rusted cans present. See stop sale. Observed : 3 # 10 cans of bamboo shoots dented, by the back door.

Intermediate - Handwash sink used for purposes other than handwashing. Observed : food pans in the hand wash sink by the walk-in cooler. The pans were removed. Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Observed : duct tape used to repair cracked lid for bulk rice.

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

Basic - Reuse of single-service or single-use articles. Observed : single use sauce jug(hollow handle) cut and used to scoop rice. This was discarded. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed : multiple bulk items(including flour) not marked/labeled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the ceiling of the microwave has dried food debris on it.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed: in the bulk rice next to the walk-in cooler, scoop handle touching product. The handle was adjusted. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the reach-in cooler nearest the back door, the left hand door gasket is torn.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: sprouts in the cook line cold table, 46°. Ice was added. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed: raw cut chicken stored over shell eggs in the walk-in cooler. The eggs were moved away. 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: fresh made chlorine bucket, blackened strip. Water was added to 100 ppm. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed: the walk-in cooler door handle with an accumulation of flour/grease on the backside of the handle.

Basic - Uncovered food stored near sink exposed to splash. Observed: hot hold rice(148F) stored under mid kitchen hand wash sink. This was moved to the walk-in cooler. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed the kitchen hand wash sink had 2 pans and 3 utensils in it. All were moved to dish. Corrected On-Site

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

Basic - Buildup of food debris/soil residue on equipment door handles. Observed: the front line equipment handles have buildup.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed: a shoulder bag, stored over bulk flour in back storage. This was moved to a chair. Repeat Violation

Basic - Faucet/handle/not operable or missing at plumbing fixture. Observed: the front line hand wash sink hot water handle cannot be turned on.

Flammables stored near a source of ignition. For reporting purposes only. Observed: on the gas powered hot water heater, a plastic bag and containers. These were removed. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw, portioned meat in the reach-in freezer, stored in non food grade bags. These were removed, items to be stored in a food pan. 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. Observed cooked sauce/glaze at 83F on the shelf by the back door. This was moved into the walk-in cooler. Corrective Action Taken

Basic - Food-contact surface not smooth and easily cleanable. Observed 2cut jugs behind the cook line. These were discarded. Corrected On-Site

Flammables stored near a source of ignition. For reporting purposes only. Observed a box of cloths stored next to the hot water heater, and a sponge stored on top. These were moved to cleaning. 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 raw chicken stored over raw meat in Reach in Freezer Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed rice (116F) cooling at ambient temperature. Employee placed rice in Walk-in Cooler Corrective Action Taken Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one employee employees for four month with no proof of food handler training

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed sponge used for cleaning dishes. Manager discarded sponge. Corrected On-Site

Basic - Plumbing system in disrepair. Observed hot water handle on faucet at hand wash sink by front register not operable.

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

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 two trays of raw chicken over one tray of raw meat in Reach in Freezer. Employee moved meat to top rack above chicken. Corrected On-Site

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed bowl of fried rice next to grill kept on time not discarded after the 4-hour limit. Manager discarded rice. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed bowl of fried rice at 108 degrees Fahrenheit after 60 minutes of cooling at ambient temperature. Employee placed rice in Walk-in Cooler Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed one hand wash sink blocked by trash can and the other hand wash sink had cooking utensils in the sink. Employee moved trash can and utensils. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in flour in container in kitchen. employee moved handle above flour Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand wash sink in kitchen near three compartment sink slow to drain.