CHINA WOK

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of fresh garlic in oil (72F - Cold Holding) stored on cook line. Operator moved to reach-in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on reach-in cooler at cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Containers and boxes stored on handwash sink next to three-compartments sink in kitchen. Operator removed items at time of inspection. Corrected On-Site

Intermediate - No soap provided at handwash sinks. At cook line and next to three-compartments sink. Operator provided soap at cook line. Corrective Action Taken Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. Plastic cups with no handles used in flour bins.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

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

Basic - Food not stored at least 6 inches off of the floor. A few containers of raw chicken wings and sauces stored on floor in walk-in cooler. Repeat Violation

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

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up soiled cardboard from floor, then returned to cook line and engaged to work with food without properly wash hands. Discussed with operator.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over diced onion and other cut vegetables in walk-in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on reach-in cooler at cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Bowl and scoop stored in handwash sink at cook line. Removed. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Next to three-compartments sink in kitchen. Repeat Violation

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 employees have no proof of training.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. On reach-in cooler at cook line.

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

Basic - Floor area(s) covered with standing water. Behind BBQ oven at cook line.

Basic - Food not stored at least 6 inches off of the floor. Multiple cases of fry oils stored on floor at back kitchen.

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

Basic - Stored food not covered. Raw wonton stuffing, cooked shrimp and various food items in walk-in cooler.

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw chicken stored in yellow togo style bag in walk in cooler at time of inspection.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp in walk in cooler at time of inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen are stained at time of inspection.

Intermediate - Handwash sink used for purposes other than handwashing. - Hand wash sink at front kitchen filled with small pot and cooking utensils. Operator removed during inspection. - Hand wash sink next to triple sink filled with old food bags. Employees removed bags during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at front kitchen hand wash sink. Operator replaced soap during inspection. 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. Observed prepped bulk food items in walk in cooler not labeled at time of inspection.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored over main lift top reach in cooler on cooks line at time of inspection.

Basic - Food stored on floor. - Observed fryer oil, bulk onion bag and soy sauce buckets stored on floor in kitchen. - Observed buckets of prepped vegetables stored on floor in walk in cooler at time of inspection.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened bottle of Mountain Dew stored on shelf in walk in cooler next to bulk food for customers.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler are rusty at time of inspection.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket in mop sink at time of inspection.

High Priority - Dented/rusted cans present. See stop sale. Dented can of Bamboo Shoot Strips on dry storage shelf

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 Employee placed raw chicken on bottom shelf Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. 2 metal pans stored in hand sink on cookline Employee removed Corrected On-Site

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

Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking with no hair restraint Employee placed hair restraint on head Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. 6 cases of oil stored on floor in back kitchen

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up inside chest freezer in back kitchen

Basic - Reuse of single-service or single-use articles. Cleaned and cut Broccoli stored in box it was delivered in Employee washed broccoli and placed in a plastic container Corrected On-Site

Basic - Single-service articles improperly stored. 13 boxes of Togo boxes stored on floor in back kitchen next to restroom

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled worth old food debris build along stored area

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

Basic - Working containers of food removed from original container not identified by common name. Bulk flour with no label on storage shelf

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. Observed location only had an unapproved bleach Operator went to store and purchased an approved sanitizer Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid license at time of inspection Confirmation #: 237615809 Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over cut onions in walk-in cooler

Intermediate - Handwash sink not accessible for employee use at all times. Observed metal pan stored in hand sink on cookline Observed employee remove Corrected On-Site Repeat Violation

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

Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line dry storage shelf

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink store on prep table Repeat Violation

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed stored from ceiling tiles in dry storage area above white refrigerator

Basic - Reuse of single-service or single-use articles. Observed bean sprouts stored in cardboard box in walk-in cooler Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored not inverted at mop sink Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed orange wet wiping cloth stored on prep table on cookline Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed bulk flour not labeled on dry stored shelf

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink set up with 0 ppm of chlorine sanitizer, corrected to 100 ppm of chlorine. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Tray covering employee hand wash sink next to three compartment sink. Corrected , operator removed tray during inspection. Corrected On-Site 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 pork, cooked egg rolls , noodles all held over 24 hrs not date marked . Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink , coffee, stored on food prep table, corrected, employee removed drink during inspection. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee on cooks line with no hair restraint.

Basic - Food stored on floor. Box of broccoli stored on floor in kitchen, corrected, employee took box of broccoli to walk in cooler. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on K-class fire extinguisher.

Basic - Reuse of single-service or single-use articles. Hunts tomato sauce #10 cans reused .

Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water, corrected, operator turned water on during inspection. Corrected On-Site Repeat Violation

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

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

High Priority - Dented/rusted cans present. See stop sale. 2 cans of Oyster sauce with deep dents on brims of can . One can of Soy Sauce.

High Priority - Employee washed hands with no soap. Observed employee washing hands in three compartment sink with water only , inspector discussed with employee proper procedures regarding hand washing . Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in three compartment sink with water only , corrected action taken, inspector discussed with employee proper sinks to be utilized when washing hands . Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Peas and carrots thawing in employee hand wash sink next to three compartment sink, corrected , employee placed items in cooler . Corrected On-Site 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 wings , cooked shrimp, cooked egg rolls all held over 24 hr not date marked . Repeat Violation

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Unable to dispense soap at employee hand wash sink next to three compartment sink, corrected, operator replaced soap during inspection. Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks, coffee, stored on food prep table, corrected , employee removed drinks during inspection. Corrected On-Site Repeat Violation

Basic - Reuse of single-service or single-use articles. Large soy sauce containers reused, intended for single use only. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Package of peas and carrots thawing in employee hand wash sink next to three compartment sink, corrected , employee placed vegetables in cooler . Corrected On-Site

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

Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in three compartment sink, corrected action taken, inspector discussed with employee proper hand washing sinks to be utilized. Corrective Action Taken Warning - From follow-up inspection 2022-09-19: Time Extended

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 eggs rolls , cooked noodles , cooked chicken, all held over 24 hrs in walk in cooler not date marked. Repeat Violation Warning - From follow-up inspection 2022-09-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in prep area not labeled . Warning - From follow-up inspection 2022-09-19: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Interior of reach in freezer with old food debris on shelf's Warning - From follow-up inspection 2022-09-19: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Beef thaw big out on counter in kitchen area . Warning - From follow-up inspection 2022-09-19: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation Warning - From follow-up inspection 2022-09-19: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bulk containers not labeled . Repeat Violation Warning - From follow-up inspection 2022-09-19: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee coming in from outside and proceeded to place gloves on with no prior hand washing, corrected action taken,inspector discussed with employee proper hand washing procedures and glove usage . Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink next to three compartment sink, corrected, operator replaced paper towels at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Toxic spray bottles on cooks line not labeled .

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp, cooked pork all held over 24 hrs not date marked. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler door handles observed with old food debris.

Basic - Cardboard used to line food-contact shelves. Cardboard used as shelf lining soiled .

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

Basic - Dumpster overflowing garbage. Dumpster overflowing.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks observed on food prep table, corrected, employee discarded drinks during inspection. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink, opened container of Red Bull, held in walk in cooler not identified nor separated form foods served to the public.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. 3 compartment sink next to three compartment sink, slow draining.

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

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

High Priority - Dented/rusted cans present. See stop sale. One 5 Lb can of ground bean sauce with two dents on brim of can .

Intermediate - Employee applied hand antiseptic in place of washing hands as required. Observed employee washing hands in three comp sink with water only . Corrected action taken , inspector had operator wash hands in employee hand wash sink with soap . Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. 10 can stored in employee hand wash sink next to three compartment sink . Corrected operator removed can, . Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at employee hand wash sink next to three comp sink . Corrected , operator replaced soap during inspection. Corrected On-Site 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 egg roles cooked pasta, all held over 24 hrs not date marked . Repeat Violation

Basic - Build-up of grease on nonfood-contact surface. Hood system with heavy grease build up.

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

Basic - Dumpster overflowing garbage.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table , Corrected employee removed drink at time of inspection. Corrected On-Site

Basic - Food stored on floor. Foods stored on floor in walk in cooler .

Basic - Single-service articles not stored inverted or protected from contamination. To go containers by cooks line not inverted.

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

Basic - Intermediate - Reach-in freezer shelves soiled with food debris. Repeat Violation