WING WAH EXPRESS

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken over French fries both products not in commercial packaging at stainless reach in freezer by fryer station. Raw pork over vegetables both products not in commercial packaging at white reach in freezer. Raw pork over bean sprouts, raw shrimp over cooked noodles at walk in cooler. Operator stored all products properly. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed Shredded carrots in hand sink by fryer station. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by fryer station. 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. Tempura chicken made 1/31 not date marked in tall reach in cooler by fryer station. Advised operator to date mark chicken.

Basic - Exterior door has a gap at the threshold that opens to the outside. Door at rear entrance to kitchen.

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 flour in storage bin. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken 1:25 (98F-114F cooling); chicken 1:50 (98-109F - Cooling) on prep table at cook line, in covered container. Cooked one hour ago. At this rate chicken will not reach 70F within 2 hours. Operator uncovered chicken and moved to walk in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime in side microwave. Operator cleaned during the inspection. Corrected On-Site

Intermediate - Spray bottle containing windex not labeled next to hand sink . Operator labeled. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment on cook line. Operator removed. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 3 Wontons 54F, leftover from yesterday hot holding, left on top of pan in top part of flip top cooler, not cooler to 41F within 6 hours. See stop sale

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 3 Wontons 54F, leftover from yesterday hot holding, left on top of pan in top part of flip top cooler, not cooler to 41F within 6 hours.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of cooler across cook line soiled with food debris. Rim of chest freezer soiled with food debris.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime in side rice cooker next to cook line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in employee bathroom. Operator provided. 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. Sweet and sour chicken cooked 2 days ago has no date mark. Repeat Violation Admin Complaint

Basic - Ice buildup in reach-in freezer next to cook line.

Basic - In-use knife stored in cracks between pieces of equipment on cook line. Operator removed. Repeat Violation Admin Complaint

Basic - No handwashing sign provided at a hand sink used by food employees in bathroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust gaskets on all chest freezers and gaskets on cook line.

Basic - Raw broccoli not washed prior to preparation in prep area, cook cutting broccoli directly after removing from box. Cook went to wash broccoli. Corrected On-Site

Basic - Time/temperature control for safety fish thawed in standing water in triple sink. Operator moved fish to walk in cooler. Corrected On-Site

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. Chef on site - no proof of training Warning - From follow-up inspection 2024-04-02: Admin Complaint

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Operator removed can of Ortho Ant and Roach stray from building. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - cooked pork wontons (56F - Cold Holding) not portioned or prepared today held above to top cold holding unit overnight and more than 4 hours - see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - cooked pork wontons (56F - Cold Holding) not portioned or prepared today held above to top cold holding unit overnight and more than 4 hours - see stop sale.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips - inspector gave some to operator until purchase. Corrective Action Taken Repeat Violation

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. Packaged Cooked sliced pork in reach in freezer prepared 3 days earlier not date marked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler- egg rolls prepared 4 days prior not date marked - operator date marked. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation on hot line.

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. At prep table - operator removed knives. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink - Cook washed his hands in the three compartments sink, operator instructed employee to use hand sink only. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in front of the walk in cooler. Operator provided towels. Corrected On-Site

Intermediate - No probe thermometer available during inspection to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler - egg rolls prepared 3 days prior not date marked - operator date marked.. Repeat Violation

Basic - Bowl with no handle used to dispense food - Rice cooker/ warmer in front of the cook line and next to the steam table. Operator removed bowl. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Cellphone, cigarettes and lighter on prep table, next to the flip top cooler. Operator removed. Corrected On-Site

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Raw shrimp was thawing at room temperature. Operator removed and thawing correctly under running water. Ground pork on prep table thawing - operator removed and putting back in the walk in cooler. Corrected On-Site

Basic - Stored food not covered. Chest freezer - dumplings not covered - operator covered. Corrected On-Site Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink on the cook line - operator contacted technician. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with pork bones in chest freezer across cook line. Operator removed bag. Corrected On-Site Repeat Violation

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 poster. Operator placed on wall. 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. Spring rolls , cream cheese and cooked chicken not date marked.

Basic - Employee eating in a food preparation on top of chest freezer. Employee removed food. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler. Plates with personal food in walk in cooler. Operator removed. Corrected On-Site

Basic - Raw mushrooms not washed prior to preparation on cook line. Cook washed mushrooms. Corrected On-Site

Basic - Standing water in bottom of left reach-in-cooler on cook line.

Basic - Stored dumplings not covered in chest freezer across cook line. Operator covered. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Chicken wings stored in a card box. Operator placed in a food grade container. Corrected On-Site

High Priority - Nonfood-grade to go bags used in direct contact with beef in chest freezer. Operator removed bags. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spring rolls 52°F on prep table next to cook line. For less than one hour. Operator placed in refrigerator. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Stored dishes on hand wash sink next to triple sink. Operator removed.

Basic - Ice buildup in reach-in freezer to the right of cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at cook line. Flout containers on the outside.

Basic - - From initial inspection : Basic - Ice buildup in stand up reach-in freezer at cook line. Warning - From follow-up inspection 2022-06-02: Time Extended

Basic - - From initial inspection : Basic - Stored wontons and dumplings not covered in chest freezer. Operator covered. Corrected On-Site Warning - From follow-up inspection 2022-06-02: Observe pork ribs not covered in chest freezer. Time Extended

High Priority - Nonfood-grade target plastic bags used in direct contact with dumplings and chicken in chest freezer. Operator removed bags. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times due to dishes stored in sink across walk in cooler. Operator removed. Corrected On-Site

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went to buy chlorine during inspection. Corrected On-Site

Basic - Ice buildup in stand up reach-in freezer next to cook line.

Basic - Stored dumplings not covered in chest freezer. Operator covered. Corrected On-Site