WAH LAY CHINESE FOOD

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 adjust hat, touched hair, wipes hands on apron, then handled to go plate to fix customer food without washing hands. Reviewed proper hands washing procedures. Employee watched hands correctly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lower reach in- ; Raw chicken (48-50F - Cold Holding). Per Manager food item in unit less than 4 hours. Items not prepared nor portioned today. Manager discarded item voluntarily. Observed gasket torn. Corrective Action Taken

Basic - 1) container of sauce stored on floor in Walk in cooler. 2) Container of oil stored on floor in kitchen next to triple sink. Manager elevated. Corrected On-Site Repeat Violation

Basic - Equipment in poor Gasket torn in reach in cooler in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wok station soiled.

Basic - Time/temperature control for safety food thawed in an improper manner.Chicken thawed in standing water in triple sink. Manager stored under runny water. Corrected On-Site

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands in kitchen.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bags of raw pork stored above bags of corn and containers of dumplings In Frigidaire freezer. Manager inverted. Corrected On-Site Repeat Violation

Basic - 1) Bag of sugar stored on floor in kitchen 2) Bucket of sauce stored on floor in kitchen Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bottle stored on prep table front of cook line. Employee removed. Corrected On-Site Repeat Violation

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind prep table.

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

Basic - Working containers of food removed from original container not identified by common name. Container of sugar and salt not labeled in kitchen. Manager labeled. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over deli ham in walk in cooler. Manager inverted. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top - Cooked chicken (48F). Observed container of cooked chicken stored on top of raw shrimp in flip top. Per manager food in unit less than 4 hours. Food was not prepared nor portion today. Manager moved to walk in cooler to quick chill. Corrective Action Taken Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup of tea stored above prep table front of cook line. Employee removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee eyeglasses stored on prep table. Manager removed. Corrected On-Site

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

Basic - Food stored on floor. Case of cooking oil and vinegar stored on floor. Manager elevated. Corrected On-Site Repeat Violation

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooer cooked chicken (46); cooked pork (45) held under 4 hours ago overfilled inside container in cook line. Operator removed excess foods and moved to reach in cooler for quick chill. Corrective Action Taken Repeat Violation

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(Cooked egg rolls).Operator date marked during inspection. 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 - Buckets of soy sauce not stored at least 6 inches off of the floor in storage area. Operator elevated Corrected On-Site Repeat Violation

Basic - Food stored in a prohibited area. Containers of oil stored in employee restroom located inside establishment. Operator removed during inspection. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottled Walter stored on top carrots inside flip top cooler in cook line. Operator removed 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 pork inside Frigidaire freezer by front counter. Operator moved raw chicken to bottom shelf and stored correctly. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in cook line , fried eggs (47°F) held under 4 hours ago on top containers in cook line. Operator moved to reach in cooler for quick chill. Corrective Action Taken

Basic - Food not stored at least 6 inches off of the floor. Oil on floor in dry storage room. Container with raw potatoes on floor inside walk in cooler , operator elevated. Corrected On-Site