CHINA WOK

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw meats over sauce buckets in walk in cooler Repeat Violation

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. For cooked chicken and egg rolls on prep counter at beginning of cookline out for 30 minutes per operator Operator added time marking Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Several equipment door handles throughout facility

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarette carton on dry storage shelf next to walk in cooler, on shelf over rice and sugar bags Keys, headphone case and other personal items on dry storage shelf near three compartment sink Operator moved all items Corrected On-Site

Basic - Food stored on floor. Raw chicken and sauce buckets on floor in walk in cooler Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several equipment gaskets throughout

High Priority - Nonfood-grade bags used in direct contact with food. Grocery bag holding ginger in walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and chicken stored over cooked pork in walk in cooler

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Yuan 1-16-20

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Several items on top shelf in glass door reach in cooler at front counter

Basic - Food stored on floor. Bucket of shrimp in walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over cookline Equipment gaskets throughout

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink at end of cookline near mop sink slow draining

Basic - Stored food not covered. Containers of cooked chicken in walk in cooler Repeat Violation

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

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by triple sink blocked by crates 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. Pork in walk in cooler, per operator bought out for freezer a few days ago

Basic - Food not stored at least 6 inches off of the floor. Cooking oil at cooks line

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up chest up chest freezers in back are

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with cornstarch Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. Observed old food stuck on blades used for grinding raw animal product.Operator stated it will be washed before using

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket by triple sink stored on floor Corrected On-Site

Basic - Stored food not covered. Pork,chicken,krab sticks,egg rolls and beef not covered throughout facility

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over wonton wrappers at walk in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two medium square cutting boards at triple sink

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by triple sink blocked by plastic lid and umbrella Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at hand washing sink at triple sink

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For General Tsos chicken. Emailed operator time plan

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food not segregated at walk in cooler and glass reach in fridge at front counter

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food prep with no hat Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under wok station build up of grease

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer by triple sink

Basic - Trash receptacles not provided where needed in establishment. Facility has trash can at triple sink and front counter but not on cooks line or hand wash sink at cooks line

Basic - Working containers of food removed from original container not identified by common name. Sugar and cornstarch in containers not labeled at storage area

High Priority - Dented/rusted cans present. See stop sale. BAMBOO SHOOTS, FIVE STAR BRAND, 6 lbs 8 oz x 2

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Wonton meat filling, cold holding-defrosting over various produce items in walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bulk containers heavily soiled. Tops and sides of chest freezers heavily soiled.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Facility has new books and planning on completing them this week. Must be complied at next inspection to avoid ADMINISTRATIVE ACTIONS.

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

Basic - Buildup of food debris/soil residue on equipment door handles. Rim, gasket and top of rice cooker heavily soiled. Hood and hood filters moderately soiled.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Exterior heavily soiled.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken, pork, noodles and egg rolls walk in cooler

Basic - Equipment and utensils not properly air-dried - wet nesting.

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

Basic - Food stored on floor. Frying oil dry storage Soy sauce walk in cooler

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in chest freezer Gaskets reach in freezer. And handels Hood filters

Basic - Working containers of food removed from original container not identified by common name. Cornstarch and flour

High Priority - Dented/rusted cans present. See stop sale. Hoisin sauce 5lb can Koon chun brand

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Can dented on seam and indented on body.

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.

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.

Basic - A minimum of one bathroom facility is not available for public use. Restroom closed off with locked door to kitchen.

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

Basic - Cove molding at floor/wall juncture broken/missing. Area by kitchen door.

High Priority - Dented/rusted cans present. See stop sale. Oyster sauce SOY SAUCE Panda Brand GOLD LABEL

High Priority - Non-food grade paper/paper towel used as liner for food container. Cardboard box used for washed and cut broccoli.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rice pot lid heavily soiled.

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Walk in cooler not cooling. All TCS foods have been put in chest freezers or iced Dow as needed.

Basic - Floor soiled/has accumulation of debris. Floor under cooking equipment moderately soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at end of cook line Corrected On-Site

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

Basic - Food not stored at least 6 inches off of the floor. Frying oils

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled hand wash sink at the end of cook line Hood filters

Basic - Working containers of food removed from original container not identified by common name. All white powders in kitchen

Intermediate - No probe thermometer provided to measure temperature of food products. Probe thermometer out of batteries

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

Basic - Working containers of food removed from original container not identified by common name. Salt, sugar, flours