GOLDEN WOK CHINA BUFFET

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of pineapple chunks 1 dented can of apple filling, 1 dented can bamboo shoots dented. 1 dented can of pudding Warning

High Priority - Displayed food not properly protected from contamination. Sugar for sweet tea at buffet stored in plastic pitcher with no lid. Operator removed Corrected On-Site Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled cucumber with barehands meant for side of sushi. No cross contamination observed. Discussed glove usage Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tilapia offered raw at sushi station with no parasite destruction. Warning

High Priority - Nonfood-grade bags used in direct contact with food. Raw beef in plastic thank you bag in walk in cooler. Warning

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over whole uncut watermelon in walk in cooler. Raw shrimp over cooked chicken in tall double door reach in cooler of cook line. Operator rearranged Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler of sushi bar: Cream chees 49F , krab 52F had operator move to walk in freezer. all food items retemped at 36 Degrees Fahrenheit . Corrected On-Site Repeat Violation Warning

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 can be determined. Pork on buffet station. Operator added time to board Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French fries (103F - Hot Holding); cooked chicken wings (120F - Hot Holding); Potatoes and chicken wings, reheated to 165 for 15 seconds Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade shows accumulation of debris. Cutting board stained on reach in cooler of cook line. Warning

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. No proof of employee training. Warning

Intermediate - No temperature measuring device provided on dishmachine. Temperature gauge broken on dish machine. Warning

Intermediate - Non-pitting surface rust on food-contact equipment. Surface rust in back of microwave in kitchen up front by enter/exit door. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and cooked chicken not date marked after 2 days. Educated operator and he date marked all items properly. Corrected On-Site Repeat Violation Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned at time of inspection. Corrected On-Site Warning

Basic - Carbon dioxide/helium tanks not adequately secured. 2 tanks in dry storage not secured properly. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Board on cook line. Warning

Basic - Damaged/spoiled/recalled food not properly segregated. 1 dented can of pineapple chunks 1 dented can of apple filling, 1 dented can bamboo shoots dented. 1 dented can of pudding Warning

Basic - Employee eating while preparing food.employee on cook line eating. Educated employee and he moved to proper employee eating area. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone above prep line in kitchen. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in dish area stacked while still wet. Warning

Basic - Food stored on floor. Bucket of soy sauce in dry storage. Fry oil on floor in kitchen. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink if front buffet area. Operator posted hand wash sign. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk in freezer show accumulated debris. Warning

Basic - Silverware/utensils stored upright with the food-contact surface up. In rack in server area. Warning

Basic - Single-service articles improperly stored. To go case of plastic cups on floor in dining area storage. Warning

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools stored in dry storage area with canned food. Operator moved all tools to separate shelf with no food stored on it. Corrected On-Site Warning

Basic - Stored food not covered. Egg rolls and cooked chicken in walk in cooler Repeat Violation Warning

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Thawing shrimp in kitchen. Educated employee and and he turned running water up. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish on speed rack in walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked crawfish 50°f, imitation crab mixed 48°f, items moved to walk in cooler. Cream cheese 48°f, raw salmon 47°f, crab 47°f, sushi area cooler , all items removed and put in walk in cooler. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 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 chicken and egg rolls in walk in cooler. Repeat Violation

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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site

Basic - Equipment in poor repair. Gasket torn in reach in cooler on cooks line.

Basic - Food stored on floor. Frozen chicken stored on floor in kitchen. Cooking oil on floor. Corrected On-Site

Basic - Reuse of single-service or single-use articles. Cut plastic bottle used for scoop. Item discarded.

Basic - Stored food not covered. Frozen meats in walk in freezer not covered. Uncovered food in storage room. Corrected On-Site