CHINA WOK LIAN INC

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above noodle in walk in cooler , operator removed chicken to bottom shelf

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for cooked egg roll and fried rice in cook line using 4 hours as a public health control, time marked correctly. Emailed DBPR Form HR 5022-090 to operator. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked egg roll and cooked chicken no date mark oven 24 hours in walk in cooler.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board grooved and has deep cut marks no longer cleanable

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior food debris buildup Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Broccoli not washed before preparation. Operator washed broccoli properly and discarded the broccoli already cut

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms above cooked dumplings in walk in cooler, operator removed the mushroom to produce section

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef above cooked chicken in small reach in cooler by packing area. Operator removed beef to bottom shelf 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. Raw chicken above raw pork in vertical reach in freezer in kitchen.

Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Cook long fingernails while engaged food preparation.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained in kitchen

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Basic - Employee with no hair restraint while engaging in food preparation. Employees no hair restraint while engaged food preparation. Manager asked him put hat on Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Rice warmer interior grease buildup

Basic - Reuse of single-service or single-use articles. Single-use gallon jog used scooping food. Operator discarded it. Corrected On-Site

Basic - Stored food not covered. Sauce buckets not covered in walk in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing in standing water container. Tested water temperature 58F and beef 26F. Discussed with operator and he is turning on running water for thawing. Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked rice 113 f cooked at 12pm was supposed to be 70 f by 2pm took temperature at 3:10 pm see stop sale

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over vegetables in reach in cooler on cooks line main prep area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice 113 f

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 and the time removed from temperature. Egg roll cook rice cook chicken cabbage observed 4 hour time sheet

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on prep table by mop sink

Basic - Stored food not covered. Egg rolls and cook chicken in walk in cooler employee covered.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw won tons and cooked chicken stored under raw chicken and raw sausage filling in stand up freezer across from fryers.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked pork and cooked noodles in reach in cooler. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, cooked chicken, cooked rice,egg rolls.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes in three compartment sink without Sanitizer only soap and water Employee washed cutting board with no sanitizer Discussed with management the importance of wash rinse and sanitize method

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw chicken inside pan of mushrooms. On cooks line reach in make table Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat chicken. Reach in cooler on cooks line employee removed to proper storage Raw shelled eggs over ready to eat sauce buckets walk in cooler Corrective Action Taken

High Priority - Stop Sale issued due to adulteration of food product. Uncooked mushrooms have raw chicken juice on the mushrooms and bowl with raw chicken juice was sitting on top of mushrooms in reach in cooler make top table line.

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 and the time removed from temperature control. Cut cabbage raw seed sprouts operator determined time and placed time mark Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covering cook rice and chicken. Employee removed plastic wrap Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cook egg rolls cook chicken cook rice on counter. Observed time marking. Employee created written plan at time of inspection Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cooks line

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food mixed with restaurants food walk in cooler

Basic - Standing water in bottom of reach-in-cooler. Cooks line reach in cooler

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Using a bleach that is not approved for food contact surfaces. Manager provided approved bleach during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in one door freezer by dry storage.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled. Interior of reach in cooler at cook line soiled. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark for pork and chicken in walk in cooler. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles.

Basic - Dead roaches on premises. 3 dead roaches under triple sink. Manager cleaned and sanitized area. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Repeat Violation

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

Basic - Food stored on floor. Oil on floor. Manager removed from floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at reach in coolers and freezers. Hood filters soiled. Walk in cooler shelves soiled. Exterior bins of flour and cornstarch soiled. Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container.

High Priority - Nonfood-grade bags used in direct contact with food. To go bags used in direct contact to store dumplings. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef in container of peas. Manager removed beef and will ensure peas are cooked to at least 155F. Container of pooled eggs over cooked pork. Manager removed and put below pork. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (85F - Cold Holding); bean sprouts (67F - Cold Holding) manager states items were out for less than one hour due to lunch rush. Discussed keeping items in cooler or using Time as a Public Health Control. Manager discarded bean sprouts. Manager put chicken in fryer to reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Utensils in hand sink at back kitchen. Manager removed. 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. No date mark on eggrolls made two days ago. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles in kitchen. Repeat Violation

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

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food on prep tables, in walk in cooler, and in dry storage.

Basic - Food stored on floor. Oil on floor in kitchen, buckets of sauces on floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of cooler across from wok station soiled. Walk in cooler gaskets and shelves soiled. Exterior nine of cornstarch and sugar soiled. Repeat Violation

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Chicken under running water to thaw. Most parts 59F.

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

Basic - Working containers of food removed from original container not identified by common name. Operator put salt in soy sauce bucket. Not properly labeled with correct substance inside.

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Various items in freezer stored directly in grocery bags. Discussed with manager. Warning - From follow-up inspection 2023-01-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled. Warning - From follow-up inspection 2023-01-05: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2023-01-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple chicken items, egg rolls cooked yesterday with no date mark. Pork cooked yesterday in reach in cooler no date mark. Warning - From follow-up inspection 2023-01-05: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Warning - From follow-up inspection 2023-01-05: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in cooler soiled. Walk in cooler shelves soiled. Warning - From follow-up inspection 2023-01-05: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chicken behind washed mushrooms in make station operator moved them. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Cigarettes and lighter on prep table next to cutting board, operator moved them. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Service utensils in sink in back of kitchen operator moved them 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. No items in walk in cooler date marked Repeat Violation

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

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors under equipment in kitchen Warning - From follow-up inspection 2022-02-04: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in walk in cooler Warning - From follow-up inspection 2022-02-04: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler and reach in freezer in kitchen interior/shelves have accumulation of soil residues. Warning - From follow-up inspection 2022-02-04: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning - From follow-up inspection 2022-02-04: Time Extended

Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. In back of kitchen Warning - From follow-up inspection 2022-02-04: Time Extended