WONTON GARDEN RESTAURANT

High Priority - Employee washed hands with no soap. Employee after working with raw chicken. Washed hands but failed to apply soap and proceeded to reached out for a to go container to stored customer cooked food. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Trays of raw shell eggs stored above container of cooked Steak in walk in cooler 2) Containers of raw shrimps stored above container of sauces in walk in cooler. Employee inverted during inspection. Corrected On-Site Warning

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. Manager time marked cut Cabbage and Bean Sprouts 11:30AM- 3:30PM during inspection. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine Warning

Basic - Floor area(s) covered with standing water. Next to ice machine in dry storage area. Warning

Basic - Gallons of oils stored on floor in dry storage area. Manager elevated. Corrected On-Site Repeat Violation Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 80F. Manager add boiling water. Corrective Action Taken Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small table with rice Cooker next to True Reach in Cooler soiled with food debris. 2) Shelves of True reach in cooler soiled with food debris. Warning

Basic - Wall soiled with accumulated grease and food debris throughout kitchen. Repeat Violation Warning

Basic - Water leaking from pipe in employee handwashing sink in kitchen. Warning

High Priority - Employee washed hands with no soap. Employee handled raw chicken and failed to used soap and reach out for a to go container to store cooked foods for customers. Reviewed proper hands washing procedures. Employee washed hands 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 . Manager time marked 1:30PM- 5:30PM Corrected On-Site

Basic - 1) Cases of oils stored on floor in kitchen. 2) Containers of sauces stored on floor in dry storage area. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water Temperature 84F. Manager removed water and put utensils to washed.

Basic - Wall soiled with accumulated grease and foods debris.

High Priority - Dented/rusted cans present. See stop sale. Can of hunts Tomato ketchup dented

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw chicken and put on gloves before washing hands to initiate task working with food. Reviewed proper hands washing procedure. Employee washed hands correctly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Containers of raw pork and raw shrimps stored above container of duck sauce in walk-in cooler. 2) Containers of raw shell eggs stored above containers of cut carrots and small cooked corns in cook line reach in cooler. 3) Container of liquid raw shell eggs stored above container of Cooked shrimps in cook line reach in cooler. Manager inverted. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. True Reach in cooler. True- ; Cooked Chicken Wings (70F - Cold Holding); Cooked Breaded Chicken (60F - Cold Holding). Per Manager food item in unit less than 4 hours from walk in cooler. Item not prepared or portioned today. Observed items stored on prep table upon entering establishment.

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. Manager renewed during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Bowl or other container with no handle used to dispense ham and cooked shrimps.Manager removed. Corrected On-Site

Basic - Cases of oils stored on floor in dry storage area. Manager elevated. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employees put on hats during inspection. Corrected On-Site Repeat Violation

Basic - Working containers of oils removed from original container not identified by common name.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put on hat proceeded to touch a to go container to serve customers without first removing gloves or washed hands. Reviewed proper hand washing procedures. Employee removed gloves and washed hands correctly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of liquid raw shell eggs stored above container of uncovered cooked pork. Chef moved eggs to a different location. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep Table- ; Cooked Veggies egg rolls (80F - Hot Holding) Per chef food item in unit less than 2 hours. Chef reheated. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer 250ppm. Manager remade to 100 ppm. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk per cook opened more than 24 hours not date marked. Employee date marked during inspection. 1/06/23 Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Box stored in hands washing sink by exit door in kitchen. Cook removed. Corrected On-Site

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. Repeat Violation

Basic - Container of oil stored on floor in kitchen. Employee elevated. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature 82F. Employee discarded water washed and sanitized utensils. Corrective Action Taken Repeat Violation

Basic - Single-service articles improperly stored. Case of small soufflé cup stored on floor in dry area. Manager elevated. Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table in kitchen. Manager stored in sanitizer bucket. Corrected On-Site Repeat Violation

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. Bean sprouts, rice and cut Cabbage not date marked. Manager date marked 12PM-4PM. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine solution 200ppm. Manager remade to 100 Ppm. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowls without handles stored in containers of cooked chicken and cooked pork in Walk in cooler. Manager removed. Corrected On-Site Repeat Violation

Basic - Containers of oils stored on floor in dry storage area. Containers of sauces stored on floor in walk in cooler. Manager elevated. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temp 98F. Manager removed water. Repeat Violation

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Manager stored in sanitizer bucket. Corrected On-Site

High Priority - Container of medicine improperly stored. Container of Tylenol stored on shelf above prep table across fryer in kitchen. Manager removed. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw chicken proceeded to grab a container to served cooked rice without removing gloves nor washing hands. Reviewed proper hand washing procedures. Employee removed gloves and washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked chicken wings stored in raw chicken bones. Manager reheated chicken and stored in food grade container. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1) Open container of cracked raw shell eggs stored above bags of cooked noodle and open container of shredded carrots in reach in cooler next to exit door. 2) Containers of raw shrimp stored above containers sauces and cheese in walk in cooler. Manager inverted. 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. Bean sprouts and cut cabbage not time marked. Manager time marked 11AM-3PM. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Reviewed proper habits washing procedures. Employee washed hands in hand washing sink. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Tools, bowl and box stored in hand washing sink in kitchen. Manager removed. Corrected On-Site

Intermediate - No soap provided at handwash sink in kitchen. Manager replaced. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Shelves above prep tables in kitchen with rust.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle stored in container of cooked shrimp in walk in cooler. Manager removed. Corrected On-Site Repeat Violation

Basic - Dead roaches on premises. 1 dead roach under shelf front of employee's bathroom in storage area away from kitchen. Manager removed and cleaned area. Corrected On-Site

Basic - Food stored on floor. 1) Containers of sauces stored on floor in walk in cooler. 2) Containers of oil and cases of water stored on floor in dry storage area. Manager elevated. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water at 90F. Manager removed water. Corrective Action Taken

Basic - Stored food not covered. Containers of cooked rice, cooked vegetables and cooked chicken not covered in walk in cooler. Manager covered. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Bag of shrimp stored in standing water in kitchen. Manager placed under running water. Corrected On-Site Repeat Violation

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables in kitchen, manager stored in sanitizer bucket. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name.. 1) Squeeze bottle of oil in kitchen not labeled. 2) Containers of salt and sugar at cook's station not labeled. Manager labeled. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face/ hair and proceeded to handle a clean plate without washing hands. Reviewed proper hand washing procedures. Employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) Bags of chicken stored over bags of porks in walk in freezer. Manager inverted. 2) Container of raw Chicken wings stored above pot of cooked soup in walk in cooler. Manager inverted. 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 and the time removed from temperature control cannot be determined. Per manager food items were made less than 4 hours. Cook time mark Cut Cabbage and rice - 11:30-3:30. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Box and plastic container stored on hand washing sink blocking access to employees. Manager removed. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. In kitchen. Manager replaced. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in storage room.

Basic - Bowl or other container with no handle used to dispense food. In container of cooked chicken. Employee removed. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open water cup next to food to be served to customer on prep table by entrance door. Employee removed. Corrected On-Site

Basic - Food stored on floor. 1) Cases of cooking oil stored on floor in kitchen. 2) Case of oil and bucket of sauce stored on floor in storage area. Cook elevated. Corrected On-Site Repeat Violation

Basic - No Heimlich maneuver/choking sign posted.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw chicken thawed in standing water on prep table next to triple sink. Manager placed under running water. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloths stored on prep tables and next to triple sink. Manager placed in Sanitizer bucket. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less in cook line. Operator moved to reach in cooler for quick chill. Suggested using Time as a public health control. Corrective Action Taken Repeat Violation

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. Operator placed time on bean sprouts and cut cabbage. Corrected On-Site Repeat Violation

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

Basic - Buckets with soy sauce not stored at least 6 inches off of the floor in storage area. Repeat Violation

Basic - Cardboard used to line food-contact shelves inside walk in cooler.

Basic - Food stored in a location that is exposed to splash. Cooked Pork next to hand sink in cook line. Operator moved cooked pork. Corrected On-Site

Basic - Reuse of single-service or single-use articles used to store cooked chicken and cooked shrimp in cook line reach in cooler. Operator moved to food grade containers and stored correctly.

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

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

High Priority - Nonfood-grade bags used in direct contact with raw pork inside walk in freezer. Operator placed inside container during inspection. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Operator moved to reach in cooler for quick chill. Raw shelled eggs held under 4 hours ago.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs stored at room temperature at 50°f held under 4 hours ago as per cook. Operator moved to reach in cooler for quick chill. Corrective Action Taken Repeat Violation

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. Operator placed 4 hour hold time for bean sprouts at time of inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink in restroom. Operator provided 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. Cooked chicken, cooked noddles and cooked pork not date marked inside walk in cooler. Operator date marked during inspection. Corrected On-Site

Basic - Cases with unwashed vegetables not stored at least 6 inches off of the floor inside walk in cooler. Operator elevated Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Equipment or utensils not designed or constructed in a durable manner. Broken/ chipped container used to store cooked chicken in cook line. Operator discarded Corrected On-Site

Basic - Food stored on floor. Observed: Cases of raw meat stored on floor. Meat in prepping stage held under 4 hours ago as per cook .Operator moved to walk in cooler. Corrected On-Site Repeat Violation

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