NO 1 WOK

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed trays of raw frozen chicken stored over cooked frozen pork in reach in freezer near back kitchen exit.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs at cook line. Operator placed eggs back into reach in cooler. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink in dishwash area. Operator fixed. 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 precooked meats and egg rolls not date mark operator date marked foods. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense rice. Educated operator on using scoops with handles. Operator removed cups.Repeat Violation Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen. Educated operator on importance of having smooth and easily cleanable ceiling tiles. Repeat Violation

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

Basic - Floor soiled/has accumulation of debris underneath woks at cook line.

Basic - Single-service articles not stored inverted or protected from contamination. Educated operator on storing containers inverted. Operator inverted containers. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Egg rolls, cut cabbage, and cooked foods in walk in cooler. Operator covered foods. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator placed cloths in sanitizer. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored over container of raw beef in walk in cooler. Operator switched containers. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hand at three compartment sink.

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

Basic - Bowl or other container with no handle used to dispense with cornstarch. Educated operator on importance of having scoops with handles. Operator removed cup. Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen. Educated operator on importance of having smooth and easily cleanable ceiling tiles. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Educated on storing containers inverted. Operator inverted containers. Corrected On-Site Repeat Violation

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked chicken 60F cold hold less than 4 hours. Operator placed chicken in working cooler. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200 ppm. Operator added more water. Rechecked concentration at 100 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Meat grinder.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in dishwash area. Operator placed paper towels at hand wash sink. Corrected On-Site

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. Operator precooked pork not date marked.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sink in dishwash area.

Basic - Bowl or other container with no handle used to dispense cornstarch. Operator removed cup. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen. Educated operator on importance of having smooth and easily cleanable ceiling tiles. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed onions stored on floor. Operator placed onions up off of floor. Corrected On-Site

Basic - Ice buildup in reach-in freezer in dry storage.

Basic - Nonfood-contact surface soiled with grease. Hood filters.

Basic - Single-service articles not stored inverted or protected from contamination. Educated operator on importance of inverting containers. Operator inverted containers. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour/sugar/salt bins. Educated operator on importance of labeling. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw pork stored over container of cooked chicken in walk in cooler. Operator placed raw pork in proper location. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in back food prep area blocked by plastic container. Operator removed container. 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 egg rolls and precooked chicken not date marked in walk in cooler. Educated operator on importance of date marking. Operator date marked foods before leaving inspection. Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen. Educated operator on importance of having smooth and easily cleanable ceiling tiles. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in dishwash area.

Basic - Single-service articles not stored inverted or protected from contamination. Educated operator on inverting containers. Operator inverted containers. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour/sugar/salt bins. Operator labeled bins. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Operator assisted with paper towel dispenser. 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. Observed precooked meats and noodles, and egg rolls not date marked. Educated operator on importance of date marking. Repeat Violation

Basic - Bowl or other container with no handle used to dispense precooked pork. Educated operator on using scoops with handles. Operator removed bowl. Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen.

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

Basic - Grease on the ground and/or pad around garbage receptacle.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris on outside of cooking equipment, hood filters, and tables.

Basic - Open dumpster lid. Operator closed lid. Corrected On-Site

Basic - Reach-in cooler interior have accumulation of soil residues. Reach in coolers at cook line.

Basic - Single-service articles not stored inverted or protected from contamination. Educated operator on inverting containers. Operator inverted containers. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Observed cut cabbage, vegetables, and precooked chicken not covered in walk in cooler. Educated operator on covering foods. Operator covered foods. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp thawing in standing water.

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

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at end of cook line blocked by metal trays and rice cooker. Operator removed trays and rice cooker. 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 egg rolls and precooked meats in walk in cooler not date marked.

Basic - Bowl or other container with no handle used to dispense rice. Educated operator on importance of using scoops with handles. Operator removed cups. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer.

Basic - Reuse of single-service or single-use articles. Observed plastic jug reused scoop. Operator discarded plastic jug. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site

Basic - Stored food not covered. Observed egg rolls and cut vegetables not covered in walk in cooler. Operator covered foods. Corrected On-Site

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

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Operator placed eggs in reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Egg rolls 45F cold hold, cut cabbage 46F cold hold, raw chicken 45F cold hold less than 4 hours. Operator turned down walk in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in back food prep area blocked by trash container. Operator removed trash container. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in dishwash area. Operator placed paper towels at hand wash sink. Corrected On-Site

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.

Basic - Bowl or other container with no handle used to dispense corn starch. Operator removed bowl. Educated operator on importance of using scoops with handles.Corrected On-Site Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with gray/mold-like substance around mop sink.

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

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. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed flour/sugar/salt bins not labeled. Educated operator on importance of labeling. Operator labeled. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw frozen beef stored over packaged frozen vegetables. Operator placed vegetables on top shelf. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in dishwash area. Educated operator on importance of hand wash signs.Repeat Violation Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour/sugar/salt bins. Educated operator on importance of labeling. Repeat Violation

High Priority - 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. Observed employee scoop rice with barehands. Educated operator. Operator educated employee. Employee used scoop. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Microwave at kitchen entrance. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense flour. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink in dishwash area and restroom.

Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt/sugar/flour bins. Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink in dishwash area blocked by plastic container. 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 cut cabbage, precooked chicken, pork, and noodles in walk in cooler.

Basic - Bowl or other container with no handle used to dispense rice. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Salt/sugar/flour bins.