MONGOLIA WOK

Intermediate - Handwash sink used for purposes other than handwashing. Container stored in hand sink in kitchen operator removed Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding by wall on cooler broken

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

Basic - Food stored on floor. Container of fryer oil stored on floor in kitchen. Operator elevated Corrected On-Site

High Priority - Metal stem-type thermometer soiled. Operator cleaned thermometer Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at white stand up cooler. Raw pork over cooked egg rolls. Operator inverted 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. Raw chicken over raw beef in freezer. Operator inverted Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle in dish area Unlabeled operator labeled bottle Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled in kitchen with dust Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee at cookline without hair restraint. Employee put on hat Corrected On-Site

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

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. Operator separated Corrected On-Site

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed food borne illness with operator. Supplied hand out

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. Provided hand out to operator. Operator posted Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Food container stored in kitchen employee hand sink. Operator removed container Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of sanitizer not labeled in dish area. Operator labled Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ac vents in kitchen soiled with dust

Basic - Cove molding at floor/wall juncture broken/missing. Observed at back door area Repeat Violation

Basic - Hole in or other damage to wall. hole in wall observed by back door

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

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen scallops thawing in standing water. Operator placed scallops in running water

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on flip top cooler counter

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, cases of raw shelf eggs above boxed wine. Manager moved wine boxes to separate shelf. Corrected On-Site

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

Intermediate - 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. Florida Restaurant and Lodging Association all expired May and July 2024.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle at triple sink. Manager added label for cleaner. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic containers used as scoops in bulk flour,sugar, and cornstarch containers. Employee removed all cups. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/C vent in kitchen has dust buildup around edges and on ceiling adjacent.

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding damaged along wall by walk in cooler.

Basic - Equipment in poor repair. Gasket on right door of fliptop lower cooler damaged.

Basic - Food stored on floor. Container fryer oil on floor under cook line. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on back prep table.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior top of microwave has food debris buildup.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Containers of plastic spoons and forks stored with handles down. Manager inverted all to present with handles up. Corrected On-Site Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. In Atosa reach in freezer, bagged raw pork and beef in standard printed to go bags.

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. In Atosa reach in freezer, bag or raw beef under tray of non commercially wrapped raw chicken. Employee rearranged for proper separation. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on floor by triple sink. Employee dumped bottle. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic cups and metal cans in all bulk items (sugar, salt, cornstarch) in kitchen. Employee removed all items. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Containers of fryer oil on floor by cook line and by back storage area. Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Containers of plastic cutlery by to go condiments not stored handles up. Employee corrected to present handles up. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Small bulk containers of sugar and salt on back storage shelf by reach in freezer not labeled.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Observed raw chicken stored over raw pork and beef in Atosa freezer. Operator relocate raw chicken. -Observed raw beef stored over French fries in chicken freezer. Operator removed raw beef to another unit. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken cold held at 47°F in walk-in cooler. Per operator, chicken placed in unit from yesterday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw chicken cold held at 47°F in walk-in cooler. Per operator, chicken placed in unit from yesterday. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked pork hot held at 119°F in kitchen. Per operator, pork cooked 1 hour prior to the inspection. Advice operator to reheat item to 165 and placed in hot holding unit. Operator reheat pork to 178°F.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark marked on cooked chicken stored in walk-in cooler. Per operator, chicken cooked on 07/24/ 2023. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with degreaser at 3 compartment sink. Operator label container Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense salt.

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

Basic - Employee with no hair restraint while engaging in food preparation. -Observed no employees with hair restraint cooking and prepping TCS foods.

Basic - Food stored on floor. -Observed containers with cooking oil stored on kitchen floor. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy ice buildup in chest freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on salt container.

Basic - Reuse of single-service or single-use articles. -Observed operator cut single use jug and used as scoop.

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 fish in chest freezer.

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. A poster has been given to the operator. 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. -Observed no date mark on cooked dumplings and sauce stored in walk-in cooler. Per operator, both items were cooked on 2/15/23. Repeat Violation

Basic - Bathroom door left open other than during cleaning or maintenance. Corrected On-Site Repeat Violation

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

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

Basic - Food stored on floor. -Observed container with cooking oil stored on kitchen floor. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen.

Basic - Stored food not covered. -Observed uncovered containers with cooked pork and dumplings stored in walk-in cooler.

High Priority - Container of medicine improperly stored. -Observed employee medication stored on top shelf in walk-in cooler. Operator relocate medication. 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 employee touch cooked egg rolls with bare hands. Educate employee Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed cheese stored in shopping bags. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken and pork stored over cheese in Atosa freezer.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed egg rolls cold held in walk-in cooler at 44-47 degrees Fahrenheit. Item date mark 10/31/22

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed egg rolls cold held in walk-in cooler at 44-47 degrees Fahrenheit. Item date mark 10/31/22. See stop sale.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Observed employee wash his hands in 3 compartment sink.

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. Observed cooked pork in freezer and walk in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on sauces stored in walk-in cooler. Per operator, sauces was prepared on 10/31/2022.

Intermediate - 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. -Observed all employees training certification expired on 03/18/2021

Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with cleaning chemical at 3 compartment sink.

Basic - Bathroom door left open other than during cleaning or maintenance.

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

Basic - Food stored on floor. -Observed container with cooking oil stored on kitchen floor.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on walk-in cooler shelves.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of old food residue buildup in whirlpool refrigerator.

Basic - Buildup of food debris/soil residue on equipment door handles. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Wrong type of ceiling tiles

High Priority - Nonfood-grade bags used in direct contact with food. Food in cooler vegetables and raw meat in thank you bags, chef removed Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Removed all boxes Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Chef filled Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Chef labeled Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles.