WAH HOUSE CHINESE RESTAURANT INC

High Priority - Raw animal food stored over or with unwashed produce. Observed in walk-in cooler a container of raw shrimp and beef stored over a box of un washed snow peas. Operator stored correctly Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle ina container of salt. Operator removed. Corrected On-Site

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

Basic - Food stored on floor. Observed multiple plastic containers of cooking oil stored in contact with the floor underneath cook line.

Basic - Soiled dry wiping cloth in use. On flip top cutting board.

Basic - Stored food not covered. Observed in walk-in cooler containers of peeled onions,cut cabbage,cooked shrimp no covered operator covered items. Corrected On-Site

Basic - Working containers of food removed from original container corn starch not identified by common name. Operator labeled. Corrected On-Site

High Priority - Container of medicine improperly stored. Medicine stored above and with food. Advised operator of proper storage. Operator moved items. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen through rear exit, proceeded to handle clean utensils and prepared food without washing hands. Advised operator of proper hand washing.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed and rinsed soiled containers then handled clean equipment and utensils, prepared food without washing hands. Advised operator of proper hand washing.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food storage containers, then place to dry/store without sanitizing. Triple sink not set up. Advised operator to properly sanitize containers.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken stored over ready to eat sauce. Advised operator to move for proper storage.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored outside of commercial packaging over raw shrimp. Operator moved for proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #2:cooked mushrooms (45F - Cold Holding) per operator items not prepared or portioned today, held less than 4 hours. Added ice to item. Glass door reach in cooler: bean sprouts (44F - Cold Holding) per operator items not prepared or portioned today, held less than 4 hours. Operator discarded. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Butane stored over and with food. Advised operator of proper storage. Operator moved item. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Marinated raw chicken (48F - Cooling) at 12:20 since 9:30 47F at 1:20 at this rate will not reach 41F within 4 hours. Operator moved item to be cooked to 165F. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked by storage of multiple items. Operator made sink accessible. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched garbage can and then handled clean knife and cutting board to prepare broccoli without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Employee washed hands with no soap. Employee entered kitchen through rear exit door and then washed hands at triple sink with no soap and then dried on cloth towel before preparing food. Operator discussed with employee who then washed hands properly at hand washing sink. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; cooked wonton (55F - Cooling 11:45/55F 12:15). Operator stated cooling for 1 hour, stored in full, deep bowl tightly covered, at this rate will not reach 41F within a total of 6 hours, uncovered to facilitate faster cooling. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided paper towels. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen. Advised Operator to clean/sanitize.

Basic - Wall soiled with accumulated grease, food debris, and/or dust in kitchen. Advised Operator to clean/sanitize.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw fish stored over cooked chicken. Operator moved raw fish below cooked chicken. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk-in freezer; plastic wrapped trays of raw chicken stored over plastic wrapped trays of raw beef. Operator moved raw chicken below beef. Corrected On-Site

Basic - Stored food not covered. At walk-in cooler; cooked shrimp and cooked pork stored uncovered. Operator covered. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. At triple sink; raw shrimp thawing in standing water. Operator turned on cold water. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. At walk-in cooler; raw pork stored in direct contact with "thank you" bag. Operator removed from bag. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; plastic wrapped sheet tray of raw beef stored over plastic wrapped container of cooked pork. Operator moved cooked pork. Corrected On-Site

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. At cook line flip top cooler; cooked noodles (47F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler overnight. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler; cooked noodles (47F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler overnight. See Stop Sale.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line Flip top cooler; chopped pork (54F - Ambient Cooling 12:20pm/54F - Ambient Cooling 1:15pm). Operator stated pork was chopped/prepared 2 hours prior, being held in overfilled pan in make top. At this pork will not reach 41F within 4 hours. Operator discarded. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand wash sink; no paper towels. Operator provided paper towels. 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. At walking cooler; pork cooked onsite, no date mark. Operator stated pork was cooked 2 days prior, applied appropriate date mark. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At triple sink; spray bottle containing degreaser not labeled. Operator labeled. Repeat Violation

Basic - Food stored on floor. At walk-in cooler; case of raw pork stored on floor. Advised Operator to store food at least 6 inches off the floor.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At upright oven; accumulation of mold-like substance/grease/food debris on bottom interior of oven.

Basic - Stored food not covered. At walk-in cooler; washed/cut cabbage and washed/cut broccoli stored uncovered. Operator covered. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 certificates expired on 08/10/2023

Intermediate - Spray bottle containing toxic substance not labeled. Light red color spray bottle in three compartment sink not labeled. Manager labeled Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top cooler lids on cook line. Manager cleaned. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing in standing water in three compartment sink. Manager turned water on. beef still frozen Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Round plastic container used to scoop flour. Manager removed the container Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hand sink by entrance to the kitchen and walk in cooler shelves.

Basic - Food stored on floor. Box of beef stored on floor in walk in freezer under shelves. Explained Repeat Violation

Basic - Ice buildup in walk-in freezer.

High Priority - Nonfood-grade bags used in direct contact with food...raw beef raw pork in reach in freezer . Operator stated it is their personal food.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at unisex bathroom. Operator provided Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public....in reach in cooler and walk in freezer . Repeat Violation

Basic - Food stored on floor....onion in floor at storage room. Operator properly stored Corrected On-Site

Basic - Reach in cooler exterior soiled at kitchen.

Basic - Stored food not covered...chicken in walk in freezer. Operator covered. Corrected On-Site

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

High Priority - Raw pork and beef stored over/not properly separated from ready-to-eat lettuce. Operator moved to bottom shelf. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment handles and rims of all rice cookers..

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Oranges and bottles of water in sliding glass door cooler at cook line. Operator moved to employee refrigerator. Corrected On-Site Repeat Violation

Basic - In-use scoop in non-time/temperature control for safety flour not stored with handle above top of flour within a closed container. Operator removed. Corrected On-Site