HUNAN WOK

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit... Hot holding (make table ) fried chicken 88f, sweet and sour chicken 71F, egg roll 65F on the counter at kitchen. Food was cooked less than 4 hours. Operator time marked. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times blocked by rice containers by the 3 compartment sink . Operator removed. Corrected On-Site

Intermediate - No handwash sink located in vending machine area where employees service bulk food machines...stored , bleach , soap bottles in handwashing sink . Operator removed Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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 - Spray bottle containing toxic substance not labeled. Spray bottle contains clear liquid identified as bleach located at triple sink drain board . Manager labeled spray bottle

Basic - Bowl or other container with no handle used to dispense food. Used to dispense cooked rice. Manager removed bowl Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw beef, raw shrimp above cooked chicken, noodles, cut vegetables at walk in cooler . Operator properly stored Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times...oil gallons , sauce bucket , dry food storage shelf stored front of the handwashing sink . Employee removed . Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing.... Stored cutting board, containers, spray bottle in handwashing sink at bothe sink at establishment. Employee removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen. Employee 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...noodles, sauce , dumplings prepped 2/3 days ago in walk in cooler . Employee date marked Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled...bleach spray bottle , operator labeled Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner...used vinaigrette containers as a scoop in rice , operator removed Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food...egg rolls stored in milk rack at walk in cooler . Employee removed. Corrected On-Site Warning

High Priority - Raw animal food stored over or with unwashed produce...raw pork above mushrooms at walk in cooler . Employee properly stored. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...eggs rolls 49F, bean sprouts 49F, sauce 51F in walk in cooler . Per operator food being less than 4 hours , operator removed to reach in freezer . Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw shrimp ,raw chicken above cooked shrimp, cooked chicken, sauce at walk in cooler . Operator properly stored Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...chicken 47°, beef 46° in reach in cooler at kitchen being held less than 4 hours . Operator covered food with ice. Corrective Action Taken

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...egg rolls, chicken wings, pork being held less than an hour . Operator time marked.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above cooked shrimp/sauces in walk in cooler. Operator reorganized Corrected On-Site Repeat Violation Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs being held at 79°F room temperature. Operator states eggs have been out for 2 hours. Operator moved to walk in cooler Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in ware washing area blocked by multiple items/ items stored in hand wash sink. Operator made accessible Cook line hand wash sink blocked by containers of oil. Operator made accessible Corrected On-Site Repeat Violation Admin Complaint

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/CFM arrived at time of inspection Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap provided at cook line hand wash sink. Operator provided Repeat Violation Admin Complaint

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.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at walk in cooler door, 2 door stainless in prep area reach in freezer doors

Basic - Equipment or utensils not designed or constructed in a durable manner. Cut off containers used as scoops. Operator discarded Corrected On-Site

Basic - Food stored on floor. Containers of oil stored on floor on cook line. Operator moved off floor Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked rice and cooked Pork. Employee moved beef to bottom shelf. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by rice containers Employee removed Rice containers

Intermediate - No soap provided at handwash sink. 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. Cooked pork in Walk In Cooler Employee date marked items Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed at time of inspection Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above cooked shrimp in walk in cooler. Operator reorganized Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Containers and spoons stored in spices soiled. Operator replaced containers and spoons Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored on top of box of unwashed mushrooms in walk in cooler. Operator reorganized Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable. Handled container cut in half to be used as scoop for rice. Operator discarded Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employees washing pans and bowls in triple sink. Triple sink not set up. No sanitizer being used to sanitize wares. Instructed operator on how to set up triple sink. Operator set up triple sink, tested sanitizer at 50ppm Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Take out menus used to line trays of cooling egg rolls. Operator removed. Discussed proper liners with operator Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored above unwashed cabbage in walk in cooler

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shells eggs stored on cook line at room temperature. Operator states eggs have been out of temperature control for 30 minutes. Operator placed in walk in Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by cooking oil/other items on cook line, operator moved items to make accessible Corrected On-Site Repeat Violation

Basic - Food stored on floor. Boxes of raw chicken stored on floor in walk in cooler. Operator placed on shelf Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy buildup of grease on hood filters Repeat Violation