CHINA WOK

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler -tray of raw shrimp on top of bucket of sauce, operator moved shrimp to other shelf Corrected On-Site Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs on crash kart on cook line, moved to cooler 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.

Basic - Food stored on floor. Buckets of sauce and seasoning, operator moved to palllet Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. 5 cans of ketchup, 7lb 2oz 2can oyster flavored sauce 4lb 14oz 2 cans Hoisin Sauce 5lb Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - raw ground pork over bucket of sauce, tub of raw chicken over cooked noodles. In vertical freezer- raw chicken over fully cooked potstickers

Basic - Damaged/spoiled/recalled food not properly segregated. 5 cans of ketchup, 7lb 2oz 2can oyster flavored sauce 4lb 14oz 2 cans Hoisin Sauce 5lb Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of water on prep table by tub of raw chicken, operator moved to bottom shelf. Corrected On-Site

Basic - Food stored on floor. Jug of fry oil on floor, operator moved moved to shelf Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler on cook line

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw chicken stored on top of unpackaged breaded beef in reach-in freezer in warewashing area. Operator removed raw chicken from above breaded beef. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at the end of cooks line has ice and scrub pad inside bowl. Operator burned ice and removed scrub pad. 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. From walk-in cooler items prepared more than 24 hours ago not date marked. a. Fried chicken b. Baked chicken c. Cooked shrimp d. Cooked ribs Repeat Violation

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

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

Basic - Reach-in cooler on cooks line interior have accumulation of soil residues.

Basic - Reach-in cooler on cooks line shelves with rust that has pitted the surface.

Basic - Stored food not covered. Items cold holding at 41f or below not covered in walk-in cooler. a. Container of fried chicken b. Cooked ribs c. Baked chicken d. Multiple containers of vegetables.

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handling raw foods then put gloves on and started preparing food and touching to go boxes without washing hands

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. Bleach establishment is using is not for food contact surfaces, manager went to store and came back with the proper bleach for food contact surfaces Corrected On-Site Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef above cooked noodles and cut carrots in walk in cooler 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 manager form 5030-104 Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Multiple items stored inside hand sink making it not accessible, items removed from hand 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, cooked chicken in walk in cooler not date marked Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on table next to reach in cooler, drink removed Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in cooler and prep table

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken (water temperature 65F), shrimp (water temperature 60F), beef (water temperature 70F)thawing in standing water

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food container containing flour, can opener. Warning - From follow-up inspection 2023-12-27: Container containing flour Time Extended - From follow-up inspection 2024-01-05: Time Extended

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. Establishment using bleach that is not used for dishes or food contact surfaces, operator went to store and came back with the proper bleach for food contact surfaces Corrected On-Site Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. To go bags used to store meat in inside reach in freezer

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beef (76F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (76F - Cold Holding) sitting outside of the walk in cooler

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. Provided operator with DBPR HR 5030-104 Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink full of school supplies and books, items removed Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with DBPR Form HR 5030-103 Corrective Action Taken

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 - Current Hotel and Restaurant license not displayed.

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

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over washed cut greens, operator moved them. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.employee changing tasks not washing hands.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler not marked chicken, shrimp, pork, beef, cut greens.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In restroom 95F

Basic - Current Hotel and Restaurant license not displayed. Verified with operator that it is the same owner.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 open cans of Red Bull on speed rack. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. In food area Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of tables and equipment in kitchen. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on hot line soiled

Basic - Stored food not covered. Dry bins and food items in walk in cooler not covered

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

Basic - Working containers of food removed from original container not identified by common name. Multiple items in dry storage out of original packaging not labeled. Spray bottle of water not labeled.

High Priority - Nonfood-grade bags used in direct contact with food. Observed pork stored in non food grade bags in reach in cooler in dish area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on prep table on cookline

Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing at hand sink on cookline

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old food buildup inside reachin coolers

Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed unsealed wood observed in dish pit

Basic - Working containers of food removed from original container not identified by common name. Observed bulk salt not labeled in dry storage

High Priority - Dented/rusted cans present. See stop sale. Dented cans of soy sauce and oyster sauce in dry storage.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef over soy sauce in walk in cooler. Discussed food storage with manager.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 70°F recheck 58°F Cut cabbage 71°F. recheck 49°F Manager put in cooler, states items were sitting out at room temperature for one hour. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by personal items by chest freezers. Manager removed items. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by wok station. No paper towels in bathroom hand sink. Manager placed paper towels at both sinks. Corrected On-Site

Intermediate - No soap provided at handwash sink by wok station. Manager placed soap at sink. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 84°F in bathroom.

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

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

Basic - Current Hotel and Restaurant license not displayed. Manager displayed license during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and wallet over reach in cooler. Manager moved to employee area. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Floor tiles cracked.

Basic - No handwashing sign provided at a hand sink used by food employees by wok station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelves soiled. Walk in cooler shelves soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in across from wok station soiled. Household cooler and freezer by front counter soiled.

Basic - Reuse of single-service or single-use articles. Egg trays reused to store things on top of in walk in cooler. Manager discarded. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk bins of flour and sugar not labeled in dry storage.

Portable fire extinguisher gauge in red zone. For reporting purposes only. By front counter.