CHINA WOK

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table soiled. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Food stored on floor. Sodas at front counter. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Upright white reach in freezer gaskets interior Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright white reach in freezer interior

Basic - Stored food not covered. General chicken in reach in cooler. Repeat Violation

High Priority - Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator over night cooked egg rolls (49F - Cooling ) Priority: High Priority

High Priority - Observed: 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. Cooked pork Priority: High Priority

High Priority - Observed: Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Operator picked up cooked chicken from the floor and put in container in reach in. Priority: High Priority

High Priority - Observed: Live, small flying insects found 1 small flying insect Priority: High Priority

High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat vegetables Repeat Violation Priority: High Priority

High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked egg rolls (49F - Cooling ) per operator over night Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours cooked chicken 40 minutes (68F - Cold Holding) moving to walk in. raw shell eggs (75F - Cold Holding) Corrective Action Taken Repeat Violation Priority: High Priority

High Priority - Observed: Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. Egg rolls chicken wontons per operator more than 24 hours Priority: High Priority

High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours cooked chicken (115F - Hot Holding) Priority: High Priority

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

Intermediate - Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Room temperature relocated to walk in cooler. Eggs rolls stacked high Corrected On-Site Priority: Intermediate

Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Interior and exterior of green containers soiled Interior reach in freezer soiled Can opener Meat grinder Repeat Violation Priority: Intermediate

Intermediate - Observed: Handwash sink not accessible for employee use at all times. Corrected On-Site Priority: Intermediate

Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site Priority: Intermediate

Intermediate - Observed: Torn packages/bags of food exposing the contents to contamination. Rice operator covered. Priority: Intermediate

Basic - Observed: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Priority: Basic

Basic - Observed: Bowl or other container with no handle used to dispense food in raw chicken Priority: Basic

Basic - Observed: Current Hotel and Restaurant license not displayed. Priority: Basic

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

Basic - Observed: Employee eating in a food preparation or other restricted area. Priority: Basic

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

Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soiled Repeat Violation Priority: Basic

Basic - Observed: Stored food not covered green containers Egg rolls walk in cooler Priority: Basic

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

Basic - Observed: Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm Priority: Basic

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef and raw chicken stored over ready to eat foods in whirlpool chest freezer. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in whirlpool chest freezer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - egg rolls 62° (less 4 hours) - operator placed in cold holding unit. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on make line - can opener Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -sweet and sour chicken, general chicken prepared day prior. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. - small white cutting boards store at 3 compartment sink

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. - gasket on white freezer at front counter. - microwave at expo table. Repeat Violation

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave at expo table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of rice cooker - Hood filters - walk-in door gasket Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed vegetables stored over cut vegetables Corrected On-Site

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

High Priority - Nonfood-grade bags used in direct contact with food. - beef stored in white Frigidaire stand up freezer.

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

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 beef over vegetables in white standup cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on wok line.

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.

Basic - Clean utensils stored between equipment and wall. - knife stored between prep table and make line. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Equipment in poor repair. - white Frigidaire stand up freezer door does not shut properly.

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

Basic - Food stored on floor. - cooking oil stored in front of stand up freezer. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on wok line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - walk-in door gasket

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

High Priority - Nonfood-grade bags used in direct contact with food. - frozen Dumplings and cheese wontons stored in chest freezer. - Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - Raw chicken wings stored over raw shell eggs in walk-in cooler. - raw chicken stored over unwashed celery in walk-in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Garlic in oil 70° operator stated out for a hour, Operator place in reach in cooler. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener - white cutting on cooks line. - Interior of fryers Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. - hand sink next to Chest freezer blocked with trash can. Corrected On-Site

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/

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

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

Basic - Exterior door has a gap at the threshold that opens to the outside. - front and back doors open at the time of inspection. Repeat Violation

Basic - Food stored on floor. - cooking oil stored in dry storage area. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood fliters Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. - raw chicken in water on prep table. Operator placed under running water Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed vegetables stored over prep vegetables in walk-in cooler. Corrected On-Site Repeat Violation

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

High Priority - Nonfood-grade bags used in direct contact with food. -Raw beef stored in white chest freezer Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. - Sweet and sour chicken stored in cardboard box 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 raw shrimp in white chest freezer Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg rolls 57°, Garlic in oil 67°. Operator stated just pulled out, operator placed in reach in cooler. Corrective Action Taken Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Lye stored next to can drinks on lower shelf in back area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on make line -can opener

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle of clear liquid stored next to can drinks. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. - front and back doors open at the time of inspection.

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. - hand sink next rice cooker in back area.

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

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

Basic - Unnecessary items/unused equipment on the premises. Work tools stored over bulk corn starch. Corrected On-Site

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

High Priority - Nonfood-grade bags used in direct contact with food. Food stored in front counter stand up freezer and 2 chest freezers in dry storage area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw chicken stored over ready to eat foods 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 beef in Frigidaire stand up freezer.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried rice 119°, operator reheated to 170° Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line.

Intermediate - Handwash sink not accessible for employee use at all times. Plastic bag stored in hand sink next to stand up freezer in dry storage area. Large lid store on Hand sink next to walk-in cooler..

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to walk-in cooler.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, all buckets of sauce stored in walk-in cooler.

Intermediate - Spray bottle containing toxic substance not labeled. Spray spray bottle Clare liquid stored next to 3 compartment sink.

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. WD40 stored on speed rack with clean utensils. 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. Keys and cell phone stored on shelf above cooks line.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooling unit on cooks line.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink next to walk-in cooler.

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

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

Basic - Working containers of food removed from original container not identified by common name. Bulk flour, sugar, MSG, corn starch

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. Multiple cooked items in walk in cooler. Warning - From follow-up inspection 2022-12-21: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site Warning - From follow-up inspection 2022-12-21: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Cookline handsink. Warning - From follow-up inspection 2022-12-21: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food./roast pork, chicken/walk in cooler and reach in cooler/freezer.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged./raw ground pork stored with wonton skins/chest freezer/ Corrected On-Site Repeat Violation

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 60F, less than 4 hours/moved to walk in cooler, rechecked 45F Cooked ribs 45F, less than 4 hours/moved to reach in freezer, rechecked 38F Pooled eggs 48F, less than 4 hours/moved to walk in cooler, rechecked 44F Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed./chlorine over 100ppm/ Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled/ Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times./a ladder blocking kitchen hand sink/ Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink./cook line hand 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./roast pork, egg rolls, cooked chicken, walk in cooler.

Basic - Equipment in poor repair./chest freezer gasket torn/freezer behind cook line reach in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer./two chest freezer with ice build up.

Basic - In-use knife/knives stored in cracks between pieces of equipment./ Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees./cook line hand sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Condiment containers lid soiled/flour, salt containers Scoop handles soiled/flour salt containers Can opener holder soiled with debris

Basic - Time/temperature control for safety food thawed in an improper manner./cut chicken thawed in standing water/ Corrected On-Site Repeat Violation

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

Basic - Wiping cloth sanitizing solution stored on the floor./under 3 compartment sink/ Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over wontons in reach in freezer. - From follow-up inspection 2021-07-23: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces in walk in cooler. - From follow-up inspection 2021-07-23: Time Extended