CHINA WOK

High Priority - Dented/rusted cans present. See stop sale. On dry storage shelf, one can of pineapple juice dented. Operator discarded can 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 reach in freezer, raw chicken stored above raw beef. Not all commercially packaged. Operator started to re organize freezer. Corrective Action Taken

Intermediate - No soap provided at handwash sink. At front counter, no stop provided at handwashing sink.

Basic - Bowl or other container with no handle used to dispense food. At prep table in kitchen, cup used to dispense flour. Operator removed cup Corrected On-Site

Basic - Food stored on floor. On cook line, container of cooking oil stored on floor.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2024

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw chicken stored over raw beef. Operator moved chicken to bottom shelf Corrected On-Site

Intermediate - No soap provided at handwash sink. At handwashing sink by front counter, no soap provided. Operator provided soap Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. By three compartment sink, bowl used to dispense flour. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Flip top coolers on cook line soiled with food debris Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, cooked pork (55F - Cold Holding), over stacked. Operator removed and put into bottom cooler. On prep table, cut cabbage 80°F, operator stated held less than one hour. Moved to coolerCorrective Action Taken Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on flip top coolers soiled with food debris and cut marks

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink on cook line blocked by cooking utensils. Operator removed Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at handwashing sink on cook line Repeat Violation

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.

Basic - Bowl or other container with no handle used to dispense food. Cup used to dispense flour and sugar by three compartment sink Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers by front counter and prep area soiled with food residue

Basic - Food stored on floor. Fryer oil stored on floor on cook line

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler, cooked noodles (80°F)@1:00; prepared @12:00. Operator put into smaller containers to chill @1:20 73°F. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. In white chest freezer, chicken stored in thank you bags. Operator removed and put into food safe bags. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, raw chicken stored over vegetables. Operator moved vegetables to different shelf. Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand wash sink right behind front counter, no soap. Operator supplied soap. 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. On cook line, fried rice 100°F not using TPHC. Sent operator TPHC sheet to fill out. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Next to three compartment sink, cup used to dispense sugar. Operator discarded cup Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observe bamboo shoots,and hoisin sauce with heavenly dented.

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observe employee leaving bathroom and then put on gloves and start food preparation without washing hands. Talked to operator that employee most wash hand after leaving bathroom and employee washed hands. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observe with chicken in freezer. Operator placed in food grade bags 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. Observe raw chicken above raw pork in reach in freezer all food not commercially packaged. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at refrigerator next to fryer egg roll (49F - Cold Holding); cooked chicken (51F - Cold Holding). When we arrive at restaurant these items were on table and then they returned to refrigeration, I explained to them to use time as public health control in future for these items and emailed operator form. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.observe at speed rack at rear of kitchen dumplings at 12:03 with 1 hour left (74F - Cooling at 12:49 74°F. Operator moved walk in refrigerator. Corrective Action Taken

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. Observe cooked pork in refrigerator defrosting not date marked. Repeat Violation

Basic - Food stored on floor. Observe bag of onions and plastic container of oil on floor in rear kitchen. Operator placed on shelf. Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored. Stored on prep table.

High Priority - Non-food grade paper/paper towel used as liner for food container. Fried chicken wings Stored in glass door reach in cooler

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over unwashed vegetables.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sauces buckets.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 71° operator place in reach in cooler for quick cool. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line Can opener

Intermediate - Handwash sink used for purposes other than handwashing. Stainless steel scrubby stored in hand sink at front area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to rice cooker. 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. 1 new hire.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Krab rangoon Prepared 1 day prior.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in bulk rice.

Basic - Buildup of food debris/soil residue on equipment door handles. Exterior of cold holding unit on cooks line.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cooks line.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door open at the time of inspection.

Basic - Food stored on floor. Cooking oil stored next to back door.

Basic - Ice buildup in kenmore reach-in freezer.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. All cold holding units in kitchen area.

Basic - No copy of latest inspection report available.

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

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

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

Basic - Screening is not 16-mesh to the inch.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw steak in one door freezer unit. Food items not commercially packaged. Operator stored properly. Corrected On-Site

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

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (75F - Cold Holding) above reach in cooler on cook line.operator states eggs out for less than four hours for orders. Placed in cooler. Corrective Action Taken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee observed using cell phone with gloves and began cooking without changing gloves or washing hands. Educated employee. Employee washed hands and changed gloves. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg rolls (47F - Cold Holding) on counter at cook line. Operator states food item out less than four hours. Not prepped or portioned today. Placed back in cooler.

Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in sugar.

Basic - Working containers of food removed from original container not identified by common name. Sugar and flour containers not labeled.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing bowls without sanitizing step at 3 compartment sink. Employee set up sanitizer to 100ppm chlorine. 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 over raw beef on unwrapped sheet pan in reach in freezer. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shelf at cook line, cooked chicken in 2 containers 64/66° for 40 minutes at room temperature. Moved to reach in cooler. Corrective Action Taken

Basic - Ice buildup and soiled residue in 2 tall reach-in freezers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan in kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line area wall.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.