CHINA WOK OF SHI

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed at cook line , employee cracked raw shell eggs then took a portion of cooked shrimp and cooked pork from the cook line flip top without properly washing hands. Educated manager on proper hand washing procedures. Manager instructed employee to conduct a proper hand wash . Employee discarded gloves , washed hands and put on new pair of gloves. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes without properly sanitizing. Advised operator to set up triple sink to sanitize dishes already washed . Triple sink was set up reading chlorine 100ppm . Operator sanitized dishes during the inspection. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided operator with poster. Operator posted during the inspection. Corrected On-Site

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. Provided operator with poster. Operator posted during the inspection. Corrected On-Site

Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Observed opened employee drink in flip top at cook line among food for customers . Operator removed and stored away from food for customers. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees engaging in food preparation at the cook line without hair restraints. Operator provided employees with hats during the inspection. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed at cook line, bottle of oil in box on floor. Operator elevated during the inspection. Corrected On-Site

Basic - Stored food not covered. Observed in walk in cooler , cooked pork , cooked shrimp stored uncovered. Operator covered during the inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed in ware washing area ,shrimp thawing in container of standing water . Educated manager on proper thawing methods . Manager placed shrimp under cold running water. Corrected On-Site Repeat Violation

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. Cashier prepared rice to go, by scooping it with a bowl without handle and touching the surface of the rice with bare hands. Operator replaced bowl with a scoop for further preparation and reviewed wearing gloves with cashier. Corrective Action Taken

High Priority - Raw chicken stored over/not properly separated from ready-to-eat washed onions in walk in cooler. Operator removed chicken. Corrected On-Site

Intermediate - Spray bottle containing cleaner not labeled at triple . Operator labeled. Corrected On-Site

Basic - Bowl with no handle used to dispense chicken in walk in cooler. Operator removed. Corrected On-Site

Basic - Cook with no hair restraint while engaging in food preparation. Cook put a hat on. Corrected On-Site

Basic - Employee preparing snow peas in customer section of dining area. Employee went to kitchen. Corrected On-Site

Basic - Opened employee water container in a cold holding unit with food to be served to customers at cook line. Operator removed. Corrected On-Site

Basic - Stored flour not covered in dry storage. Operator covered. Corrected On-Site

Basic - Time/temperature control for safety chicken thawed in an improper manner, at room temperature next to triple sink. Operator placed in prep sink and turned water on. Corrected On-Site

Basic - Wontons stored on floor in walk in freezer. Operator placed on a shelf.Corrected On-Site Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed goat cooked in low boy cooler, egg rolls (65F - Cold Holding). Per operator, item was taken from cooler to facilitate refrying which resulted in item falling out of temperature. Item placed in cooler to cool down. Corrective Action Taken Warning - From follow-up inspection 2025-04-03: Observed egg rolls 44-53F. Per operator, was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Utensils in handwashing sink next to triple sink area, operator removed Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand wash sink next to triple sink, no soap. Operator refilled 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 - Bowl or other container with no handle used to dispense food. Bowl used as scoop in walk in cooler for cooked chicken and cooked shrimp, operator removed Corrected On-Site

Basic - Food stored on floor. Box of raw chicken stored in direct contact with the floor. Operator removed Corrected On-Site Repeat Violation

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from water bottle and then engaged in food preparation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cooked noodles and cooked diced pork. Operator inverted. Observed raw chicken over cooked rice in walk-in cooler. Operator inverted Corrected On-Site Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef (47F - Cold Holding); diced pork (47F - Cold Holding) in flip top cooler per operator held less than 3 hours not portioned or prepared today. Operator moved to lower cooler. Corrective Action Taken Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Guangkun Shi arrived during inspection. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking from a plastic water bottle on cook line

Basic - Food stored on floor. Observed frying oil and soy sauce on kitchen floor. Operator elevated Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed bean spouts over sliced cooked pork in walk-in cooler

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

Basic - Working containers of food removed from original container not identified by common name. Observed Working containers of salt removed from original container not identified by common name. Operator labeled Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed fried chicken pieces 90F( cooling) at 3:30pm on shelf at room temperature. per operator cooling since 12:30. Operator placed in cooler to quickly chill. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over Rte pork in walk-in cooler.operator move chicken to lower shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cabbage (65F - Cold Holding) in container sitting on shelf at room temperature. Per operator held less than four hours. Operator plan cooler 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 wonton (116F - Hot Holding); (116F) per operator held less than one hour. Operator reheated to 175F Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sanitizer solution exceeds the maximum concentration allowed Chlorine in excess of 200 Ppm. Operator made new solution rechecked 50 Ppm Corrected On-Site Repeat Violation Admin Complaint

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone and keys stood shelf next to Togo containers. Employee removed. Corrected On-Site

Basic - Food stored on floor. Observed containers of frying oil on floor underneath cook line. Observed multiple containers of soy sauce on floor in walk-in cooler Observed shrimp frozen shrimp on floor under three compartment sink.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a plastic container of water in flip top cooler . Operator removed

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in bus pan of water at room temperature under three compartment sink. Operator removed and placed under running water. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cookline - Rice, chicken. Printed Time as a Public Health Control form for operator and operator filled out during inspection. Corrected On-Site

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

Basic - Employee eating in a food preparation or other restricted area. Operator had employee move to proper area. Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Basic - Working containers of food removed from original container not identified by common name. MSG. Operator properly marked. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, trays of raw chicken above trays of raw shrimp. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler containers of raw chicken and shrimp above case of raw shell eggs and container of cooked chicken. Repeat Violation Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Container of raw shell eggs on top of fliptop unit at ambient temperature 73F. Per manager eggs out of cooler approximately 30 minutes. Employee moved eggs to cooler to rechill. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter by fliptop cut cabbage (79F - Cold Holding); bean sprouts (81F - Cold Holding). Per manager both items out of cooler approximately 2 hrs. Manager moved items back to cooler to rechill. Corrective Action Taken

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. Bulletin provided to be posted.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of krab rangoons in walk in cooler with no date marks. Per employee, made every 2-3 days.

Basic - Bowl or other container with no handle used to dispense food. Metal bowl in container of cut onions in walk in cooler. Manager removed bowl. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Containers of fryer oil under cook line. Repeat Violation

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Cases of chicken by walk in cooler slacking. Employee moved all back into walk in cooler. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened beverage container in bottom fliptop cooler. Manager removed. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over raw shrimp in walk in freezer. Reviewed proper storage separation with operator. Operator moved shrimp above chicken. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over cooked breaded chicken in walk in cooler. Reviewed proper separation with operator. Operator moved raw shrimp. Corrected On-Site

High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed. Observed operator prepare chlorine sanitizer solution 300 ppm, operator remade solution 100ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed operator use the hand wash sink to refill bucket water. Reviewed proper use of hand wash sink with operator.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked breaded chicken in walk in cooler prepared more than 24 hours ago not date marked.

Basic - Bowl or other container with no handle used to dispense food. Observed containers of flour and sugar in kitchen next to walk in freezer with plastic to go cups with no handle used to dispense food. Operator removed cups. Corrected On-Site

Basic - Food stored on floor. (1) Observed containers of food on floor of walk in freezer. (2) Observed containers of soy sauce on floor on kitchen next to 3 compartment sink.

Basic - Stored food not covered. Observed containers of raw meat in walk in cooler not covered.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Main kitchen cook line- observed large spoon and handle stored inside container of rice. Operator removed spoon. 2. Walk in cooler- observed bowl stored inside container of shrimp, container of cut onions, and container of cooked pork. Operator removed bowls. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Main kitchen at 3 compartment sink- observed employees cutting raw chicken on cutting board with soiled wet wiping cloth stored under cutting board. Employee removed wet wiping cloth. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Main kitchen above deep freezer- observed interior and exterior accumulation of grease and food debris.

Basic - Working containers of food removed from original container not identified by common name. Main kitchen wok station dry storage shelf- observed container of salt , sugar and sauces with no labels.