FOO WONG GARDEN

Basic - Stored food not covered. Broccoli and sauces stored uncovered in walk-in cooler. Operator covered products. Corrected On-Site

Basic - Dumpster rusted out on bottom. Dumpster rusted out at front right and back left of dumpster.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed in stand up reach in freezer in the kitchen and chest freezer at front counter. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest and stand up reach in freezers by three compartment sink have ice build up.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on flip top reach in cooler in kitchen are soiled. Repeat Violation

Basic - Stored food not covered. Multiple food items stored uncovered in walk in cooler.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled squirt bottle with blue liquid at three compartment sink. Operator labeled. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer nearest three compartment sink has ice build up on interior shelving and sides. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink outside back door, splitter added with two hoses connected. Vacuum breaker installed at main valve before splitter and absent on both connections on splitter.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up present in both reach in freezers across from three compartment sink.

Basic - Unnecessary items stored in garbage enclosure. Excessive construction materials located behind dumpster inside enclosure.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In stand up reach in freezer by 3 compartment sink, fries stored below beef.

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. No proof of food employee reporting responsibilities for establishment. Provided and discussed DBPR Form HR 5030-103.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pots and pans on storage rack by three compartment sink not inverted.

Basic - Missing drain plug at dumpster. Drain plug missing.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent hoods above cooking equipment has accumulation of grease. Gasket on reach in freezer closest to 3 compartment sink is soiled.

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ No license expired 6/1/22. Operator paid online during inspection. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler observed unwashed produce stored over ready to eat items.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. white rice (98F - Cooling) sitting in pan on oven on cook line, per manager rice was cooked approximately three hour ago.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. white rice (98F - Cooling) sitting in pan on oven on cook line, per manager rice was cooked approximately three hour ago.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice (112F - Hot Holding) in rice cooker on cook line, per manager rice has been there less then one hour, rice reheated to 165F 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. chicken (125°F - Hot Holding) held in fryers on cook line, per manager chicken has been in fryers for less then 30 minutes, chicken reheated to 165°F. 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. Chicken stock held on time as a public health control but is not on the written procedures.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over wok on cook line. Repeat Violation