HUNAN WOK

Intermediate - Handwash sink not accessible for employee use at all times. Triple sink hand wash sink blocked by brooms, items stored in hand wash sink. Operator made accessible 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.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing yellow substance at front counter not labeled. Operator labeled sanitizer Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. Cut off containers used as scoops. Operator discarded Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed under cook line equipment

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Operator cleaned and sanitized Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease. Observed on cook line soap, paper towel dispenser, portable ac. Shelving in walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cream cheese rangoon at 1 door glass cooler across stove. Operator rearranged to proper placement. Corrected On-Site

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.

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.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris at handwashing sink next to stove being used as dump sink. Operator cleaned sink of debris. Corrected On-Site Repeat Violation

Intermediate - Packaged food not labeled as specified by law. Observed container of sugar removed from it original container not marked. Operator marked with proper name. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave across oven in cook line soiled with food debris. Operator cleaned interior. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on kitchen prep table not stored in sanitizer bucket between use. Operator placed cloth in sanitizer solution. 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 chicken with bare hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork cold held at 46F and cooked shrimp at 45F in flip top cooler. Per operator both items transfer to unit 45 minutes prior to the inspection. Operator placed ice pack on both items for quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken hot held at 95F in kitchen. Per operator, chicken cooked 1 hour prior to the inspection. Advise operator to reheat chicken to 165F .

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in dishwashing area used to stored utensils. Repeat Violation

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

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 marked on cooked pork stored in walk in cooler. Per operator, pork cooked on 03/22/2024.

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. Observed some employees training certification expired on 04;01/2023

Basic - Food stored on floor. -Observed containers with various food items stored on kitchen floor. a¿¿Observed bag with carrots stored on walk in cooler floor. Operator removed and stored on shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of old food residue buildup on flour, corn starch containers.

Basic - Stored food not covered. Observed several uncovered containers with TCS foods items stored in walk in walk in cooler not covered.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed imitation crab legs thawing in standing water.

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

Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen at 3 compartment sink- observed gallon container inside hand washing sink.

High Priority - Toxic substance/chemical improperly stored. Main kitchen at 3 compartment sink- observed container of cooking oil being cooked with bleach and other chemicals. Open removed cooking oil. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Main kitchen- observed ceiling tiles soiled throughout entire main kitchen.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Front counter prep table at cold holding unit- observed soiled wiping cloth on prep table. Operator removed wiping cloth. Corrected On-Site

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. On hood filters, both reach ins on the cook line and the walk-in door handles. Warning - From follow-up inspection 2022-03-16: Build up of breast and debris on hood filters Time Extended

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 in the walk-in cooler, raw chicken stored above raw pork. The manager rearranged the items for proper storage. Corrected On-Site Repeat Violation

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. The hand wash sink on the cook line does not have cold water.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a scrubbing pad in the hand sink by the cook line. Item removed. 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 in the walk-in cooler, cooked pork without date marking. Per the employee the item was prepared yesterday. Employee added date mark. Corrected On-Site Repeat Violation

Basic - 1. Floor soiled/has accumulation of debris under the wok stations, deep fryers, and smoker on the cook line. 2. observed under the floor and sugar storage in the dry storage areas. 3. Observed under the three compartment sink and rice storage.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on the lower shelf under the prep table.

Basic - Wall soiled with accumulated grease, food debris, and/or dust above and around the three compartment sink and prep area.