EAST WOK

High Priority - Food placed in soiled container/equipment. -Egg roll and fried chicken stored in cardboard box on cooks line. - Fried chicken pieces in raw chicken box in walk-in cooler. Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Fried wings, egg rolls and popcorn chicken without time mark. Per operator items were removed from cooler at 11:30 AM Warning

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked brown rice in white reach-in freezer without date marking. Per operator item was cooked on 4/22. Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. Oyster sauce can used as scoop in rice bulk container. Repeat Violation Warning

Basic - Cardboard used to line nonfood-contact shelves. Card board used to line several shelves throughout kitchen. Repeat Violation Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on cooks line. Warning

Basic - Employee with no hair restraint while engaging in food preparation. All employees engaging in food preparations without hair restraint. Warning

Basic - Garbage can soiled. Grease receptacle soiled with grease buildup and debris. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Fans in walk-in cooler soiled with dust. -Outside of all bulk containers soiled with food debris. Warning

Basic - Stored food not covered. Several cooked meats in walk-in cooler, walk-in freezer and reach-in coolers on cooks line uncovered. Repeat Violation Warning

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Raw chicken wings thawing under dripping faucet at 3-compartment sink. Repeat Violation Warning

Basic - Working containers of food removed from original container not identified by common name. Potato starch bulk container without label. Warning

High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored over unwashed peppers in walk-in cooler. Operator rearranged. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Battered chicken and raw shell eggs held on cooks line without time marking. Per operator items were removed from cooler less than an hour prior. Operator marked. 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. Cooked brown rice in white reach-in freezer not date marked. Per operator item cooked over a week ago.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All prepared food onsite without date marking.

Basic - Bowl or other container with no handle used to dispense food. Can used as scoop in rice bulk container and plastic bowls used in sugar and salt bulk containers. Operator removed. Corrected On-Site Repeat Violation

Basic - Cardboard used to line food-contact shelves. On shelving with dry goods. Repeat Violation

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table next to fryers.

Basic - Food stored on floor. Case of chicken stored on floor of walk-in freezer. Operator placed on shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Top of white reach-in freezer on cooks line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters on cooks line soiled with grease. - Exterior of all bulk containers and soy sauce buckets soiled with buildup of food debris. -Exterior of smoker. - Stand Mixer soiled with buildup of food debris.

Basic - Stored food not covered. All food in white reach-in freezer on cook line and reach-in coolers and walk-in freezer.

Basic - Time/temperature control for safety food thawed in an improper manner. -Beef thawing on counter near triple sink. -Shrimp thawing in bowl of water in triple sink.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked chicken in walk-in cooler, and raw chicken over raw beef. Operator rearranged. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Per operator, items cooked 3 hours ago and placed under time.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Containers of flour by triple sink soiled with old food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink next to triple sink blocked by water dispenser. Explained to operator it handwashing sink needs to be accessible.

Intermediate - No soap provided at handwash sink. At handwashing sink next to rice cooker, soap container empty. Operator provided soap. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator pork ribs in reach-in cooler next to white refrigerator cooked 2 days ago, no date mark.

Basic - Bowl or other container with no handle used to dispense food. Observed throughout kitchen, bowl in two rice containers, container of sugar, container of chicken on maketable.

Basic - Cardboard used to line food-contact shelves. On shelving with dry goods.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee drink next to noodles on prep table at cookline.

Basic - Food storage container/container lid cracked or broken. Container with shredded cabbage in walk-in cooler cracked.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white reach-in freezer at entrance.

Basic - Uncovered food stored near sink exposed to splash. Throughout kitchen, several items in reach-in coolers, walk-in cooler, and reach-in freezers.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed carrots over sauce and washed broccoli in walk-in cooler.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Chicken balls placed in cardboard box for time control.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs left outside of refrigeration. Operator placed in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken in make table held at 46 degrees.

Intermediate - No soap provided at handwash sink. Handwashing sink next to mop sink.

Intermediate - Spray bottle containing toxic substance not labeled.

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

Basic - Dry storage shelves with rust that has pitted the surface.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line, operator discarded.

Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed cleaned cans in side the rice bin without handle. Operator removed them. Corrected On-Site Repeat Violation

Basic - Cardboard used to line food-contact shelves. In walk in cooler

Basic - Missing drain plug at dumpster. Shared dumpster

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

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimps over cut cabbage in walk in cooler Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs chlorine test kit

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 - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Completed and reviewed with operator Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed deli container inside sugar bag Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door, explained operator the areas where there are openings

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -bottom of working tables soiled throughout the kitchen -gaskets from reach in cooler Repeat Violation

Basic - Walk in cooler shelves have accumulation of soil residues.

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

Intermediate - No soap provided at handwash sink. At the end of cookline

Basic - Equipment in poor repair. - walk-in cooler gasket torn

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - reach in cooler gaskets - prep tables shelves top and under - around mixer

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

High Priority - Raw animal food stored over or with unwashed produce. Observed unwashed zucchini over cooked chicken in walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (46F - Cold Holding), operator left outside while prepping for less than an hour. Advised to keep in cooler to drop temperature to at least 41F.

Basic - Cardboard used to line food-contact shelves. 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. Observed cell phones, keys and cups over prep table. Corrected On-Site Repeat Violation

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

Basic - Food not stored at least 6 inches off of the floor. Observed boxes of raw chicken and vegetables spring rolls in the walk in freezer floor. Observed boxes of oil and bag of onions directly on the floor. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in freezer gaskets in disrepair

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

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

Basic - Working containers of food removed from original container not identified by common name. Observed containers of msg, salt and sugar without labels

High Priority - Nonfood-grade bags used in direct contact with food. - chicken stored in to go bags

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - 47F chicken wings 48F chicken nuggets less than 4 hours, operator placed items into walk in cooler Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - mouth wash stored with establishment items - operator removed item Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. - bag of onions - operator removed bag Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - reach in cooler gasket soiled

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

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -Chicken wings,operator stated that product has been out since 12:00 p.m. at 1:00 p.m. Corrected On-Site

Basic - Equipment in poor repair. - reach in cooler gaskets torn

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

Basic - Reuse of single-service or single-use articles. - oyster sauce can used as a scoop for rice Corrected On-Site Repeat Violation

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