CHINA WOK

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Chlorine sanitizer and not approved for food contact surfaces inside establishment. Employee obtained Quaternary ammonia sanitizer from nearby restaurant at time of inspection. 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 stored over cooked barbecue pork in reach in chest freezer. Raw chicken stored over raw beef, wontons and other items in upright reach in freezer behind the front line cook. Employee began relocating in some chicken to an approved location at time of inspection. 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 and the time removed from temperature control cannot be determined. No time marking for broccoli and Napa cabbage on front line cook. Employee documented time to both items at time of inspection. Corrected On-Site

Intermediate - Bottle containing toxic substance not labeled. Detergent stored inside a squeeze bottle, not labeled on top of three compartment sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink blocked by a large box next to point of sale system. Employee unblocking sink at time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Empty plastic bottles stored inside hand washing sink behind front line cook.

Intermediate - No soap provided at handwash sink. Located next to point of sale systems and behind front line cook. Employee provide soap to all handwashing sinks at time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards inside establishment with cut marks. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Three employee personal beverages stored on front line kitchen prep table over wonton crisps and individually packaged sauce packets. Two personal beverages stored on shelf next to containers of baking soda and sweet rice, located next to walk-in cooler. Employee, personal beverage stored on front line kitchen prep table next to cabbage. Two personal beverages stored on shelf over front line reach in cooler. Employee moved most beverages to an approval location at time of inspection. Corrective Action Taken Repeat Violation

Basic - Food stored on floor. Two boxes of pork egg rolls, stored on floor and walk in cooler. Employee removed food from floor at time of inspection. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Three knives stored between three compartment sink and kitchen prep table.

Basic - Stored food not covered. Cut Napa cabbage, mushroom, peas, onions, bean sprouts, cut broccoli, and cut onions inside walk-in cooler are not covered. Employee covered all items at time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Multiple squeeze bottles with sauces and liquids not labeled on front line cook. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked shrimp and various food items in walk-in cooler. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Removed. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour bin. Repeat Violation

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator purchased approved sanitizer. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over spring rolls in reachin freezer on cook line. Employee placed raw chicken on bottom shelf Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3-compartment sink. Inspector explained proper hand washing and proper location for hand washing.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing in restroom. Repeat Violation

Intermediate - No soap provided at handwash sink. Missing at hand sink in dish area Employee replaced. 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. Chicken, pork, noodles not date marked in walkin cooler. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used to scoop bulk sugar

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table on cook line Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar no label in dry storage area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken in walk-in cooler. Operator moved cooked chicken to upper shelf. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Large cardboard box stored in front of the hand wash sink at front service counter. Operator removed box. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Behind steam table in kitchen. No soap provided at handwash sink. By walk-in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Breaded chicken, bourbon chicken and various food in walk-in cooler. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks stored on multiple prep tables in kitchen. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal cellphones stored on prep table and above reach-in cooler.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2024. Operator called his accountant to renewed at time of inspection. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over whole celeries and whole Napa in walk-in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by large cardboard boxes at front service counter. Food trays stored on handwash sink at prep area. Operator removed items from handwash sinks.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodle, cooked chicken and other cooked items in walk-in cooler. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee tea and water stored on food prep table in kitchen.

Basic - Stored food not covered. Cooked chicken no covered in walk-in cooler. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked egg rolls and various cooked items in walk-in cooler. Repeat Violation Warning - From follow-up inspection 2023-08-24: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. At kitchen. Repeat Violation Warning - From follow-up inspection 2023-08-24: Time Extended

Basic - - From initial inspection : Basic - Interior of microwave has accumulation of black substance/grease/food debris. Repeat Violation Warning - From follow-up inspection 2023-08-24: Time Extended

High Priority - Employee washed hands with cold water. No hot water at least 100 F provided at all handwash sinks.

High Priority - Raw animal food stored over or with unwashed produce. Raw beef and raw chicken stored over unwashed produce in walk-in cooler.

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 by email.

Intermediate - No hot running water at three-compartment sink, mop sink, and all handwash sinks. Ran hot water approximately 2 minutes in all sinks in the establishment, temped 78-81 F. Operator adjusted water heater, re temped hot water 100+ F in all sinks. 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. Provided by email.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodle, diced roast pork and various cooked items in walk-in cooler. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. At kitchen.

Basic - Food stored on floor. 2 bags of sugar stored on floor at dry storage room. Operator moved to shelf. Corrected On-Site

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

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

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Multiple raw meat stored over ready to eat items in walk-in cooler. Operator rearranged items to prevent cross contamination at time of inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container of cooked noodle 49 F stored on prep table at cook line. Operator moved cooked noodle to reach-in cooler. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, roast pork and various food items in walk-in cooler. Repeat Violation

Basic - Food stored on floor. Cooking oil on floor at kitchen. Boxes of raw meat on floor in walk-in cooler. Operator moved to shelves. Corrected On-Site Repeat Violation

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

Basic - Stored food not covered. Cooked chicken, roast pork and various cooked items in walk-in cooler. Operator starts covering food at time of inspection. Corrective Action Taken

Basic - Wet mop not stored in a manner to allow the mop to dry.

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

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee entered kitchen from outside, begin to working with food without washing hands. Discussed with operator about proper hand washing procedures. Employee washed hands properly.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a container of flour stored i handwash sink by walk-in cooler.

Intermediate - No soap provided at handwash sink. No handwashing sign provided at a hand sink used by food employees. Handwash sink next to three compartment sink.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 of 5 employees training expired. FRLA training books ordered, training scheduled. Corrective Action Taken

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Observed employee food items and drinks stored on prep table at cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphones stored on prep table next to steam table on cook line. Operator removed.

Basic - Food stored on floor. Cooking oil on floor at kitchen. Raw chicken stored on floor in walk-in cooler.

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

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

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