CHINA WOK

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 utilizing bare hand contact with ready to eat noodles. Employee touched frozen thawing raw beef with bare hands during inspection. Repeat Violation Admin Complaint

Basic - Stored food not covered. Washed and cut broccoli in walk in cooler uncovered.

Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing at ambient air temperature of kitchen on top of reach in freezer. Operator relocated. Corrective Action Taken Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table and wok station. 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. Employee on cook line using bare hand contact with ginger root to cut and add to dish as ingredient.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw chicken over cooked chicken and rangoons. In walk in cooler raw chicken over ready to eat wontons. Operator relocated storage levels. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line, egg rolls (128F - Hot Holding) discussed with operator utilizing time as public health control and reheating in the fryer. 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. No bodily fluid clean up kit or written procedures available. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line with food residue staining. 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/ At time of inspection four food handling employees present and no certified food manager present.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple prepared items in walk in cooler missing product date marking. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in container of chicken in reach in cooler. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on bulk ice bin. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in reach in freezer over food to be served to customers.

Basic - Equipment in poor repair. Ice build up in standup reach in freezer. Chest reach in freezer behind cook line, lid in disrepair and exposed insulation. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor under cook line soiled with debris. Repeat Violation

Basic - Food stored on floor. Jugs of soy sauce on floor at end of cook line. Repeat Violation

Basic - No copy of latest inspection report available. Last inspection report not provided.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with accumulation of grease build up. Multiple door gaskets soiled. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels on clean containers above three compartment sink.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen pork ribs thawing at ambient air temperature on side of three compartment sink, discussed proper thawing with operator. Corrective Action Taken

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Customer singled service utensils not stored in a way to prevent food contact surface from becoming contaminated.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored on food preparation area counters. Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee working with raw pork and slicer handling cooked chicken sheet trays without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the standup reach in cooler, raw chicken wings over ready to eat dumplings. In the standup reach in freezer, raw chicken over frozen ready to eat egg rolls. Repeat Violation Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs stored on backside of cook line at ambient air temperature, per operator was filling container and left out, operator relocated to reach in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the standup reach in cooler, chicken (48F - Cold Holding); egg rolls (49F - Cold Holding) per operator sometimes left on counter during rush. Ambient air of reach in cooler at 36F. 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. Cooked chicken and noodles on the main cook line held utilizing time as public health control not marked with time placed out, per operator placed out at 1pm. Unable to provide written plan for time as public health control, inspector provided procedures. Repeat Violation Admin Complaint

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. No bodily fluid clean up kit or written procedures available. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line stained with food debris. Microwave on cook line with old food debris build up. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by front counter. Operator provided paper towels. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as scoop in bulk sugar containers. Repeat Violation

Basic - Dead roaches on premises. One dead roach observed on the floor under the cook line. Employee began sweeping under cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf over flip top reach in cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink clean ,teal containers stacked while wet. Repeat Violation

Basic - Equipment in poor repair. Chest freezer on the back side of the cook line with separated door gasket. Repeat Violation

Basic - Floors, walls and ceiling soiled/has accumulation of debris. Floor under cook line has build up of grease and food debris. Ceiling vent with dust build up. Repeat Violation

Basic - Food stored on floor. Container of cook oil stored on the floor of the cook line. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Pot with handle used as scoop in bulk rice with handle in contact with the rice.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters with accumulation of grease. Reach in freezer door gaskets soiled. Repeat Violation

Basic - Open dumpster lid. Dumpster lid open. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored on food prep counters. Sanitizer solution bucket at 0ppm chlorine. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the standup reach in cooler at the front counter, raw chicken wings and chicken on a stick over ready to eat cooked egg rolls. Operator relocated the raw items to the bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the counter by the steam well, dumpling (51F - Cold Holding) per operator placed out on counter from reach in freezer. Operator relocated the dumplings to walk in cooler, at conclusion of inspection dumpling second temperature (44F - Cooling). Raw shell eggs stored on the back of the reach in cooler on the cook line at ambient air temperatures greater than 45F. Operator states left over from refilling reach in cooler and relocated the eggs to the walk in cooler. Corrective Action Taken

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. At time of inspection cooked chicken and egg rolls held on time as public health control per operator with no time marking. Establishment has previous ownerships time as public health control written procedures, inspector provided and discussed new written procedures. 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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the flip top reach in cooler has build up of food residue staining. Lid of rice cookers in the prep area have build up of food debris. Speed rack by rear exterior door with no food currently being stored has build up of food debris residue.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on the main cook line blocked by large piece of sealed wood and covered with a plastic bag. Per operator hand wash sink not normally used, discussed having sink readily available. Operator uncovered the hand wash sink. 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. In the walk in cooler cooked dumplings and and chicken stored without product date marking.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on top of bulk ice bin.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean containers stacked while wet.

Basic - Equipment in poor repair. Large reach in chest freezer with a torn door gasket, duct tape to hold gasket and exposed insulation.

Basic - Floor, walls and ceiling soiled/has accumulation of debris. Floor under cook line wok station have build up of grease and food debris. Kitchen ceiling air vent has build up of dust. Acoustic tiles through kitchen cook line.

Basic - Food stored on floor. Cooking oil on the main cook line stored on the floor. Bag of onions and cabbage stored on the floor by the rear exterior door.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on the main cook line has build up of food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior side of the stand up Pepsi reach in cooler has build up of food grease. Reach in cooler on the cook line door gaskets have mold like substance build up. Accumulation of grease on cook line hood filters.

Basic - Open dumpster lid. Dumpster lid left open.

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Plastic single service utensils at front counter not stored with food contact surfaces in the same direction.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table next to the fryers.