WALALA ASIAN NOODLES HOUSE

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees began bringing food out of the walk-in cooler without hand wash. Staff of 4. Warning

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee used restroom and didn't wash his hands when returning to do food preparation. Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Multiple meats and other cooked , frozen, and placed to thaw in the walk in cooler. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat Tumbler located next to slicer Slicer on the table located in back kitchen Knives on the table in back kitchen Warning

Intermediate - Handwash sink not accessible for employee use at all times. Utensils in sink. Sink located on front counter. Repeat Violation Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation Warning

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/ 4 Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink located at front counter Sink located on cook line Repeat Violation Admin Complaint

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 - No soap provided at handwash sink. Sink located on cook line. Repeat Violation Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Warning

Basic - Food stored on floor. Large pots of sauce and broth located in the walk-in cooler. Cases of oil. Cases of beef located in the walk in freezer. Repeat Violation Admin Complaint

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In large pot of chili sauce located in walk in cooler. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Front counter Repeat Violation Admin Complaint

Basic - handle missing at plumbing fixture. Hot water handle on sink located next to triple sink. Repeat Violation Warning

High Priority - Live, small flying insects found One inside make table on peas On cutting boards in dish area. Manager discarded pease and sanitized cutting boards. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over sauces in walk-in cooler. Manager moved the chicken. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line. Sink at the end of the cook line. Sink in dish area Management added towels. Corrected On-Site Repeat Violation Warning

Intermediate - No soap provided at handwash sink. Front counter located at the end of the cook line. Sink in dish area . Manager added soap Corrected On-Site Warning

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 - Spray bottle containing toxic substance not labeled. Yellow substance.

Basic - Bowl or other container with no handle used to dispense food. Bowl used To scoop ice at front counter.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bowl of rice and grapes in the walk in cooler Repeat Violation

Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Ash tray and old ends of cigarettes on the flor of common area to kitchen. Warning

Basic - Faucet/handle missing at plumbing fixture. Hand sink on cook line hot water broken .

Basic - Food stored in a location that is exposed to splash/dust. Front counter hand sink located next to steam table.. created a makeshift splash guard with a sheet tray. Corrective Action Taken

Basic - Food stored on floor. Flour bags holding door open Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 79F located next to press near dish area. Manager removed the water. Corrected On-Site

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

Basic - Light not functioning. Hood

Basic - No handwashing sign provided at a hand sink used by food employees. Front counter

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Flour bags holding door open . Small flying insects found in establishment.

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

Basic - Stored food not covered. Sauces in the walk in cooler . Kabobs , pans of pork and other items in walk-in freezer Ice stored on cook line used to cool noodles. Staff covered. Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees drink from cup and continue cutting meat. Educated staff ad he washed hands. Corrective Action Taken Warning - From follow-up inspection 2025-01-24: Time Extended - From follow-up inspection 2025-01-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Get water in pitcher to cook. Warning - From follow-up inspection 2025-01-24: Time Extended - From follow-up inspection 2025-01-30: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line Warning - From follow-up inspection 2025-01-24: Time Extended - From follow-up inspection 2025-01-30: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2025-01-24: Time Extended - From follow-up inspection 2025-01-30: Time Extended

Intermediate - - From initial inspection : 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 - From follow-up inspection 2025-01-24: Time Extended - From follow-up inspection 2025-01-30: TIME EXTENEND 60 days from original inspection. Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on counter next to blender on the cook line. Warning - From follow-up inspection 2025-01-24: Time Extended - From follow-up inspection 2025-01-30: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Cases of meat in walk-in freezer. Pot of chili sauce in walk-in cooler Warning - From follow-up inspection 2025-01-24: Time Extended - From follow-up inspection 2025-01-30: Time Extended

Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in pork on the cook line. Staff stood up tongs. Corrected On-Site Warning - From follow-up inspection 2025-01-24: Time Extended - From follow-up inspection 2025-01-30: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and outside of hood. Warning - From follow-up inspection 2025-01-24: Time Extended - From follow-up inspection 2025-01-30: Time Extended

Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Sink on the cook line. Warning - From follow-up inspection 2025-01-24: Time Extended - From follow-up inspection 2025-01-30: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line Disharea Warning - From follow-up inspection 2025-01-24: Time Extended - From follow-up inspection 2025-01-30: Time Extended

High Priority - - From initial inspection : High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees drink from cup and continue cutting meat. Educated staff ad he washed hands. Corrective Action Taken Warning - From follow-up inspection 2025-01-24: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (51F) less than 4 hours. Ambient temp of cooler 51F, boiled eggs (51F - Cold Holding); corn (51F - Cold Holding). cut cabbage (64F - Cold Holding);o cokmlie In walk-in cooler from yesterday. Ambient temperature 60F. bean sauce (60F - Cold Holding); rice (60F - Cold Holding); shelled eggs ambient (60F - Cold Holding); rice noodles (60F - Cold Holding); chill sauce (60F - Cold Holding) Warning - From follow-up inspection 2025-01-24: boiled eggs (72F - Cold Holding); corn (51F - Cold Holding). cut cabbage (64F - Cold Holding);on the cook line. No items available in walk-in cooler. Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Get water in pitcher to cook. Warning - From follow-up inspection 2025-01-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2025-01-24: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2025-01-24: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line Warning - From follow-up inspection 2025-01-24: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2025-01-24: Time Extended

Intermediate - - From initial inspection : 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 - From follow-up inspection 2025-01-24: Time Extended

Intermediate - - From initial inspection : 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. Provided form. Warning - From follow-up inspection 2025-01-24: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on counter next to blender on the cook line. Warning - From follow-up inspection 2025-01-24: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Cases of meat in walk-in freezer. Pot of chili sauce in walk-in cooler Warning - From follow-up inspection 2025-01-24: Time Extended

Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in pork on the cook line. Staff stood up tongs. Corrected On-Site Warning - From follow-up inspection 2025-01-24: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and outside of hood. Warning - From follow-up inspection 2025-01-24: Time Extended

Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Sink on the cook line. Warning - From follow-up inspection 2025-01-24: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line Disharea Warning - From follow-up inspection 2025-01-24: Time Extended

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees drink from cup and continue cutting meat. Educated staff ad he washed hands. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. bean sauce (60F - Cold Holding); rice (60F - Cold Holding); shelled eggs ambient (60F - Cold Holding); rice noodles (60F - Cold Holding); chill sauce (60F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (51F) less than 4 hours. Ambient temp of cooler 51F, boiled eggs (51F - Cold Holding); corn (51F - Cold Holding). cut cabbage (64F - Cold Holding);o cokmlie In walk-in cooler from yesterday. Ambient temperature 60F. bean sauce (60F - Cold Holding); rice (60F - Cold Holding); shelled eggs ambient (60F - Cold Holding); rice noodles (60F - Cold Holding); chill sauce (60F - Cold Holding) Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork stomach (110F - Hot Holding);vegetables sauce (110F - Hot Holding). Less than 4 hours on line. boil egg in the shell (104F - Hot Holding); pork bone broth (90F - Hot Holding) Warning

Intermediate - Handwash sink used for purposes other than handwashing. Get water in pitcher to cook. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line Warning

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. bean sauce (60F - Cold Holding); rice (60F - Cold Holding); shelled eggs ambient (60F - Cold Holding); rice noodles (60F - Cold Holding); chill sauce (60F - Cold Holding). All items found in walk-in cooler from yesterday. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on counter next to blender on the cook line. Warning

Basic - Food stored on floor. Cases of meat in walk-in freezer. Pot of chili sauce in walk-in cooler Warning

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in pork on the cook line. Staff stood up tongs. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and outside of hood. Warning

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Sink on the cook line. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line Disharea Warning