GOLDEN WOK

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over unwashed green peppers . Manager moved chicken Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water in restroom at 76°f

Basic - Covered waste receptacle not provided in women's bathroom. Waste receptacle in restroom has half a lid

Basic - Food stored on floor. Bucket of sauce on floor in walk in cooler. Manager picked up bucket Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in prep area.

Basic - Cloth used as a food-contact surface. Cloth is used to dry vegetables, Manager removed and washed vegetables again Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Unisex bathroom has a trash can with half a lid

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on prep table. Employee discarded bottle of water Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook not wearing a hair restraint while in food preparation activities. Cook put hair restraint on Corrected On-Site

Basic - Food stored on floor. Bags of cheese of onions on floor in walk in cooler and box of food in walk in freezer. Employee picked up both items and put on shelf Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No employee must wash hands at handwashing sink in restroom.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cooked noodles . Chef moved raw eggs Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in prep area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Used bottle of water on cutting board, chef discarded bottle of water Corrected On-Site

Basic - Food stored on floor. Box of egg roll wrappers on floor in walk in freezer. Chef picked up box Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between coolers. Chef removed knives Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels not available at handwashing sink on cook line Manager refilled paper towels Corrected On-Site

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. Form emailed

Basic - Food not stored at least 6 inches off of the floor. Bag of carrots on the floor in walk in cooler Chef picked up carrots Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between the coolers. Manager removed knife. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken. Manage4 moved Corrected On-Site

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. Form emailed

Basic - Bowl or other container with no handle used to dispense food. Using bowl for rice scoop. Manager discarded Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open glass of drink on prep table. Manager discarded drink Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between coolers . Manager removed knives and put in three compartment sink Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bottle of water in bean sprouts

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles left on counter noodles (47F - Cold Holding), chef put in walk in cooler Corrective Action Taken

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.

Basic - Employee beverage container in bean sprouts See stop sale Sprouts discarded

Basic - Food stored on floor. Boxes of food on the folly in walk in freezer. Chef picked up. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Pots and food in hand wash sink in kitchen, chef removed and cleaned sink Corrected On-Site

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Chef removed and washed

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-05-10: Next unannounced Time Extended

Basic - - From initial inspection : Basic - Objectionable odors in triple sink area of the establishment. Warning - From follow-up inspection 2023-05-10: Next unannounced Time Extended

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink in kitchen, chef turned hot water on Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. 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 above raw shrimp, cook moved chicken to bottom shelf Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Chef removed Corrected On-Site

Basic - Food stored on floor. Box of food on the floor in walk in freezer, cook picked up and put on shelf Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shrimp stored above cooked pork in walk in cooler and a container with raw chicken stored above cooked pork in walk in freezer. Operator corrected storage in walk-in cooler. Corrective Action Taken - From follow-up inspection 2022-06-22: In Walk in freezer Raw chicken stored above cooked pork. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. PREP TABLE -; Chopped lettuce (75F);cold holding Per operator product stored for approximately 2 hours. Operator decided to use time control ,time marked for the remaining time of 2 hours. Printed form Corrected On-Site - From follow-up inspection 2022-06-22: Egg rolls 60° Cold Holding Raw beef 46° Cold Holding Cooked pork 50°F, Cooked shrimp 50°F ( Cold Holding) Fresh garlic chopped with oil 50°F ( Cold Holding) Per operator products stored for approximately 2 hours. Per operator products not prepared or portioned today. Operator moved items to walk-in freezer Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Seating on top of prep table Cooked chicken (78-81F - Hot Holding); Egg roll (78-81F)hot holding Fried rice (95F - Hot Holding) Per operator products stored for approximately 2 hours. Operator decided to use Time As a public health control form and time marked for the remaining time of 2 hours. Printed TPHC form Corrected On-Site - From follow-up inspection 2022-06-22: Egg drop soup at 89°F hot holding. Per operator product stored for approximately 1 hour. Operator moved to wok for reheating Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Overstocked containers on top rail Flip top cooler Cooked shrimp at 3:35pm (50F - Cooling); cooked chicken at 3:35pm (50F - Cooling); since 11am , rechecked at 4:18pm same temperature. Deep covered container with Cooked noodles at 3:35pm (46F - Cooling)since 11am same temperature. At 4:19pm inside flip top cooler. Inside walk-in cooler deep covered cooked noodles at 3:55pm ( 80F cooling) since 2 pm , rechecked at 4:26pm same temperature - From follow-up inspection 2022-06-22: Deep container inside WALK IN COOLER - Wonton at 3:45 at 50°F cooling since 11:30am, rechecked at 4:12pm same temperature. Inside top rail flip top cooler overstocked Marinated raw shrimp at 3:40 PM 49°F cooling since 2 PM. Rechecked at 4 PM - Same temperature. On prep area RACK - Cooked chicken at 3:25 90°F Cooling since 3 PM. Rechecked at 4:05PM.- Same temperature Admin Complaint

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2022-06-22: Same Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.at 80F Operator turned on electrical heater and corrected to 100F + Corrected On-Site Repeat Violation - From follow-up inspection 2022-06-22: Same at 80°F. Operator connected water heater. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets in both walk in cooler and freezer. Doors are not closing properly. - From follow-up inspection 2022-06-22: Same Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Cooking oil, Sweet and sour sauce and onions on the floor throughout the restaurant. - From follow-up inspection 2022-06-22: Same Time Extended

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Several cups use for flour, rice etc, with no handle. Operator removed Corrected On-Site - From follow-up inspection 2022-06-22: Same Time Extended

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.chef turned hot water on

Basic - Food stored on floor. Boxes of food on the walk in freezer floor, chef picked up off the floor. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Time/temperature control for safety food thawed in an improper manner.chicken in standing water, chef moved to cool running water Corrected On-Site

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

Basic - Food stored on floor. Boxes of food in walk in freezer floor. Chef picked up Corrected On-Site