WICKED BAO

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 touch apron with bare hands then reach into ice machine and touch Ice with bare hands without washing hands or with gloves on. Manager stated that ice does get used in customer drinks. Employee washed hands after discussing with him. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon over ready to eat chili sauce and other various sauces in reach in cooler on cook line. Manager relocated raw food bacon. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 8 packs of yellowfin tuna still in packaging after being thawed, instructions state to remove from packaging, then thaw under refrigeration.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hard boiled eggs (44F - Cold Holding) at reach in cooler on cook line, observed eggs stored higher than chill line of pan. Manager placed eggs into bottom of reach In cooler to chill. Rate per at end of inspection at 32F. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed a can of W-D40 over clean pans on clean pan rack in back dry storage area. Manager moved chemical. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards on cook line are stained with old food residue. Interior of Nozzle on hot water and coffee dispenser at bar soiled with calcium like build up. Employee cleaned nozzles on both machines. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in paper towel dispenser at hand wash sink at end of cook line. Manager replaced paper towels. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on online menu. Operator placed consumer advisory on online menu. No identifier for Ahi Tuna Poke on to go menus operator started to add an asterisk. Corrective Action Taken

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed 6 food safety certifications are missing employee birthdates. Manager added birthdates. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee pre workout container and Bluetooth speaker on food prep table, manager relocated all items. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from oven handle, manager relocated tongs. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. See stop sale. Observed 8 packs of yellowfin tuna still in packaging after being thawed, instructions state to remove from packaging, then thaw under refrigeration.

Intermediate - Handwash sink not accessible for employee use at all times. Utility cart stored in front of hand washing sink on cook line. Cart moved and stored correctly. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing chemical cleaner stored under triple sink area in kitchen. Contents of bottle emptied. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Three blue ice buckets stored near ice machine in kitchen. Buckets inverted. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board in triple sink area. Manager states establishment will replace board. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler, multiple unopened drinks for employees not identified.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster outside of establishment is on dirt/grass.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Two door silver reach in freezer near cook line. Beige reach in freezer in prep area.

Basic - Single-service articles not stored inverted or protected from contamination. In dry storage area, single use foil containers on top shelf not inverted. Manager inverted containers. Corrected On-Site

High Priority - Container of medicine improperly stored. Stored on top shelf over single serving containers on cook line

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over raw tuna and cooked shrimp in walk in cooler

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook on line used phone after placing on clean gloves then went to stove to to mix pot on stove. And then refilled sauces

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. Emailed

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine

Intermediate - Handwash sink used for purposes other than handwashing. Sink on cook line Used to stored spatula Sink next to fryer used to store flyer unclogging metal stick

Intermediate - No soap provided at handwash sink. At handsink near fryer. Provided 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. Karla S

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks stove over prep areas

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Personal drink in cooler

Intermediate - Handwash sink used for purposes other than handwashing. Pan and spatula stored in hand sink. Moved Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Clear spray with purple substance, labeled Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop cooked rice

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks, over prep, moved. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones overcook line, moved Corrected On-Site

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

Basic - In-use tongs stored on equipment door handle between uses. On oven door moved

Intermediate - Handwash sink not accessible for employee use at all times. Covered with cutting board for prep Pot used to fill steam table with water

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers ion walk in cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks Over coolers and prep area, moved Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Stored between cooler and chart, moved Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper 77f

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppms, sanitizer empty, placed on new bucket and primed Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. 1)Hand sink blocked bay chart and cutting board and pans, next to freezer 2) handsink on line with pan stored inside

Basic - Bowl or other container with no handle used to dispense food. Cup in sauces In walk in cooler, moved Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between cutting board and prep table

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper in water 77f, water discarded Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Handsink in back area near back door

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Personal drink In reach on cooler on line. Moved Corrected On-Site

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Kimchi fermenting at room temperature from previous day 79f - From follow-up inspection 2022-03-16: Stop sale on on chicken wings 47f-50f wings dated 3-15-22 Stop sale pork belly 44f Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wings in walk in cooler 47-57 states delivery came today - From follow-up inspection 2022-03-16: chicken wings 47f-50f wings dated 3-15-22 pork belly 44f Admin Complaint

Basic - - From initial inspection : Basic - /vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in walk in cooler - From follow-up inspection 2022-03-16: Still needs Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Primed 100 ppm

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. Server placing garnish on finished dish with bare hands, hands washed and spoon used instead Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Dee expired in 12/2020

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poke bowl on Togo menu, operator has employee correcting menu Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Wings 78° fried chicken thighs 96° fried shrimp 88° Spoke with operator about time as a public health, filled form with operator. Operator was using 4 hour method but no written plan

Basic - Bowl or other container with no handle used to dispense food. In rice ad rice flour. ,moved

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink over prep area on line, moved Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On oven, moved Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Noddles employee states made today but had date from 10/12

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On back prep area p,moved Corrected On-Site

Basic - vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan cover in walk in, sent employee to clean Corrective Action Taken