NO. 1 WOK

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 the 2 door reach in freezer. The items were swapped Corrected On-Site

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. At the front of the kitchen, the pre fried wings being held on time were not time marked. The manager marked the time on the white board. The item has been out of the cooler less than 2 hours Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw shrimp stored over cooked chicken. The raw shrimp was moved to a lower shelf. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In the warmer of fried rice, a container with no handle was stored inside ad used to dispense the product. The container was removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Under the hand wash sink at the front counter, a spray bottle of general cleaner was not labeled. The owner labeled the bottle Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In the bag of rice, a pint container was stored and used to dispense the product. The item was removed Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. On the standing reach in freezer doors in the kitchen.

Basic - In-use knife/knives stored in cracks between pieces of equipment. On the cook line. The knives were removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw beef was stored over washed peas and raw eggs were stored over egg roll wrappers. Both items were moved to be stored appropriately. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In a bag of rice in the back dry storage area, a pint container was stored in the bag and used to dispense the food. The item was removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. #1. Raw pork stored over cooked chicken in beverage air freezer in kitchen. #2. Raw chicken and raw beef stored over sauces inside walk in cooler. Operator moved raw chicken and raw beef and stored correctly.

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. Beverage air freezer in kitchen ; raw chicken stored over raw pork and raw beef. Operator moved raw chicken to bottom shelf and stored correctly. Corrected On-Site

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. Cooked sweet and sour chicken using TPHC without time mark in cook line , held less than 4 hours ago. Operator placed time mark. Corrected On-Site

Intermediate - Probe thermometer not within the intended measuring range of use. Thermometer battery died.

Basic - Employee with no hair restraint while engaging in food preparation in kitchen.

Basic - Flour Food storage container/container lid cracked or broken in dry storage area. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Case of dry chow mein noodles not 6 inches off floor in dining room. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Raw frozen shrimp thawing at room temperature on prep station. Operator moved to walk in cooler. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Operator labelled msg on bucket in dry storage area. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shelled eggs ambient temperature at 65F, held under 4 hours ago in cook line.. Operator placed eggs on time and entered in TPHC form. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Bowl stored inside hand wash sink in cook line. Operator removed Corrected On-Site

Basic - Bowl or other container with no handle used to dispense rice in storage area. Operator removed Corrected On-Site

Basic - Floor soiled/has accumulation of grease under wok station in cook line.

Basic - Food not stored at least 6 inches off of the floor. 1.Case of chow mein noodles on floor in dining room. 2.Containers of oil and buckets sauces on floor in kitchen.operator elevated .corrected on site Repeat Violation

Basic - Food storage container cracked or broken in cook line. Operator discarded Corrected On-Site

Basic - Nonfood-contact surface soiled with food debris. 1.Lids on flour buckets heavily solid in dry storage room 2. Storage Rack soiled next to exit door. Repeat Violation

Basic - Stored food not covered. Cut vegetables not covered inside walk in cooler. Operator covered Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license since December 1,2022. License paid during inspection, confirmation #226045196. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cut vegetables inside walk in cooler. Operator moved raw chicken to bottom shelf and stored correctly. 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 stored over raw beef inside beverage air freezer in kitchen. Operator moved raw chicken to bottom shelf and stored correctly. Corrected On-Site

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. Fried rice and cooked chicken held under 4 hours ago in cook line. Operator placed time mark on foods. Corrected On-Site Repeat Violation

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 procedures to manager Corrected On-Site

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.

Basic - Dukers Reach-in freezer bottom shelf have accumulation of soil residues.

Basic - Equipment in poor repair. Beverage air low boy cooler gasket torn or in disrepair opposite wok station in cook line. Repeat Violation

Basic - Floor soiled/has accumulation of debris/ grease under cooking equipments next to bbq oven in cook line.

Basic - Floor tiles missing and/or in disrepair next to bb oven in cook line.

Basic - Food not stored at least 6 inches off of the floor. Case of chow mein noodles on floor in dining room Containers of oil and sauces on floor in kitchen. Repeat Violation

Basic - Ice buildup in beverage air reach-in freezer in kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils Water temperature at 78F next to rice cooker in kitchen. Operator discarded water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1.Storage Rack next to exit door. 2.Some hood filters in cook line.

Basic - Stored food not covered. Cut vegetables not covered inside walk in cooler. Operator covered Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above chopped onions inside walk in cooler. Operator moved raw chicken to bottom shelf and stored correctly. 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 stored over raw beef in two door cooler in storage area next to white standing freezer. Operator moved raw chicken to bottom shelf and stored correctly. Corrected On-Site

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. Fried rice and cooked chicken held under 4 hours ago in cook line. Operator placed time mark. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sInk blocked by garbage can in kitchen. Operator moved Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Equipment in poor repair. Beverage air low boy cooler gasket torn or in disrepair opposite wok station in cook line.

Basic - Food not stored at least 6 inches off of the floor. Containers with oil on floor in kitchen.Operator elevated *corrected on site * Case of chow mein noodles on floor in dining room area. Corrected On-Site

Basic - Walk in cooler interior/shelves have accumulation of soil residues.

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. Paperless licensing bulletin provided. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In upright white freezer open bags raw breaded shrimp above bags of french fries and vegetables. Employee moved shrimp to bottom of freezer. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. 1) In fliptop unit bottom eggs above container of mixed vegetables. Employee switched items for proper storage. 2) in walk in cooler container of raw chicken above container of cut onions. Employee moved onions away from chicken. Corrected On-Site Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of unknown substance under 3 compartment sink. Employee labeled bottle. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. 2 employees on cookline without hair restraints.Employees put on hair covers. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back screen door damaged along bottom causing gaps.

Basic - Floor area(s) covered with standing water. In back storage area by mop sink.

Basic - - From initial inspection : Basic - Food stored on floor. In prep area buckets soy sauce and containers of fryer oil. Repeat Violation Warning - From follow-up inspection 2021-09-07: Observed at callback inspection same. Containers of fryer oil on floor opposite of fryers. Time Extended