NO 1 WOK

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken and raw beef behind cooked chicken and cooked beef in make table on cook line. Operator moved raw food to the front. Corrected On-Site Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine 400 ++ , operator diluted, 50 ppm Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -operator provided. 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. -cooked chicken and cooked noodles in walk in cooler Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -rice, sugar and flour containers, operator removed Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen

Basic - Equipment in poor repair. -sugar and flour container lids are cracked

Basic - Food stored on floor. -soy sauce in kitchen, operator placed on shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and sides of reach in cooler on cook line and reach in freezer.

Basic - Stored food not covered. -cooked chicken in walk in cooler Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed peppers and apples over cooked chicken and pork in walk in cooler Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. -operator stood them upside down. Corrected On-Site

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Soup,114 held less than four hours transferred.Heat has been increased to reheat.

High Priority - One small flying insect found in the dining room..

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Open package of raw chicken stored next to krab rangoon in reach in freezer. Raw shell eggs next to mushrooms in reach in cooler.. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cabbage,48 f held less than four hours transferred to reach in freezer for a quick chill. Corrective Action Taken Repeat Violation

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.Krab Rangoon in reach in freezer.

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

Basic - Bowl or other container with no handle used to dispense food.Rice and onions in walk in cooler.

Basic - Broken handle on rice pot is poor repair.

Basic - Cardboard used to line food-contact shelves.Dry storage area.

Basic - Clean scoop stored on egg crate in in kitchen. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses.On fryer shield at cooks line, Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of walk in cooler door is soiled. Gaskets are soiled throughout the establishment. Hood suppression filters are heavily soiled. Top back of fryer cabinets have a grease build up. Vents are dusty throughout the establishment. Exterior of rice pot is soiled.

Basic - Objectionable odors in bathroom .

Basic - Stored food not covered.Vegetables in walk in cooler.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

Basic - Unwashed onions stored with ready-to-eat sauces in walk in cooler.

High Priority - Nonfood-grade bags used in direct contact with food. -wonton skins stored in retail bag in re@ch in cooler. Corrected On-Site

High Priority - Raw animal food stored over canned/bottled drinks. - raw pork stored over canned drinks in front area cooler. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over buckets of sauce. Repeat Violation

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

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 raw pork in white freezer chest. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw beef 48° less than 4 hours . Operator place in freezer for quick cool. New temp 43° - raw garlic in oil 61° Less than 4 hours. Operator place in freezer for quick cook. Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. - sanitizer bucket stored directly on floor. Corrected On-Site Repeat Violation

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -house made sauces in walk-in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - wallet and keys stored on expo area. Corrected On-Site

Basic - Equipment in poor repair. - broken handle on rice rice hot holding unit.

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door

Basic - Food stored on floor. - cooking oil stored on floor under 3 compartment sink. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment fryer shield between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of rice hot holding unit. - hood filters Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. -broccoli not washed before cutting. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sauces in walk in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cabbage 72 f, held less than four hours per operator, moved to reach in cooler for quick chill. -fresh garlic/oil 75 f, held less than four hours per operator, moved to reach in cooler for a quick chill. 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. -Egg rolls and roast pork in walk in cooler not date marked. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl in soy sauce by back area. Corrected On-Site

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

Basic - Food stored on floor. -Onions stored on floor outside. -oil stored on the floor under triple sink. -chicken wings stored on floor in walk in cooler.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -scoop handle touching cornstarch in dry storage area. Corrected On-Site

Basic - Molding at floor/wall juncture is broken by walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters under hood suppression system have a residue buildup. -gaskets in walk in cooler and reach in coolers are soiled.

Basic - Rice scoop stored on egg shell crate in back kitchen area. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Take out containers above prep table. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor by the triple sink. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -cornstarch in container not labeled by the dry storage area. Corrected On-Site

High Priority - Container of medicine improperly stored. -vitamins stored on prep table across from fryers. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Garlic in oil 80° operator plead in reach-in cooler for quick chill. Corrective Action Taken

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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 employee

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - Egg roll prepared 2 days prior. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Wallet, Keys ,Cellphone Stored on prep table across from fryers. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler across fryers. -exterior of cooks station across cooking woks.

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

Basic - Stored food not covered. -2 open cans in reach in cooler on cooks line. Corrected On-Site

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

High Priority - Raw shrimp and fish stored over or with ready-to-eat french fries in front chest freezer - not all products commercially packaged. Operator relocated. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food, egg rolls prepared onsite yesterday and held more than 24 hours not properly date marked. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Food stored on floor. Bucket of soy sauce in rear of kitchen. Owner corrected. Corrected On-Site

Basic - Ice buildup in reach-in chest freezer in corner near hand wash sink.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Wok spatula stored on soiled wok table. Relocated to rails above station. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelves soiled - exhaust hood Repeat Violation

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

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Electric slicer Can opener

Intermediate - No probe thermometer provided to measure temperature of food products.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All Sauces stored white buckets in walk-in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drink stored on prep table at front area of kitchen.

Basic - Exterior door has a gap at the threshold that opens to the outside. Backdoor open.

Basic - Food stored on floor. Cooking oil stored on under 3 compartment sink.

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

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

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 in walk in cooler. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink by triple sink. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets lowboy cooler.

Basic - Stored food not covered. Multiple open cans in lowboy cooler not covered.

Basic - Walk in cooler interior/shelves have accumulation of food debris/soil residues.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat sauces in walk in cooler. Corrected On-Site

Intermediate - Food being cooled by nonapproved method during time of inspection. Chicken 76° for 1 hour per operator, cooling on shelves in dry storage. Operator moved to walk in cooler to complete cooling process.

Basic - Ice buildup in reach-in freezer. In chest freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Box fan by triple sink has accumulation of dust/dirt. 2. Moldy gasket walk in cooler. 3. Hood filters soiled.

Basic - Stored food not covered. Multiple items stored uncovered in lowboy coolers.