KINGS WOK

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over cooked chicken at walk in cooler Corrected On-Site

Basic - Ice buildup in reach-in freezer. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. - raw chicken in standing water

Basic - Buildup of food debris/soil residue on equipment door handles. - cookline cooler Repeat Violation

Basic - Hole in or other damage to wall. - area near back door

Basic - Ice buildup in reach-in freezer.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw chicken over raw beef in walk in freezer Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over cream cheese in walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - breaded chicken (48 - Cold Holding). Observed on counter. Manager moved to cooler

Basic - Buildup of food debris/soil residue on equipment door handles. - cookline cooler door handles Repeat Violation

High Priority - Vacuum breaker missing at hose bibb. - threaded faucet over steam table - threaded faucet below triple sink

Basic - Bowl or other container with no handle used to dispense food. - in sauce buckets in walk in cooler

Basic - Buildup of food debris/soil residue on equipment door handles. - cookline cooler

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

Basic - Outer openings not protected with self-closing doors. - back door

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 operator handout 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. Facility has chicken wings and General Tso chicken that they keep on their counter,per operator the items are sold out before 1pm.Educated operator about time plan and emailed time plan as well. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling at walk in cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses and jackets stored with single serve items

Basic - Food not stored at least 6 inches off of the floor. Cooking oil at cooks line Cut celery in bucket at walk in cooler

Basic - Hole in or other damage to wall. Bottom part of wall by back door in disrepair

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under microwave dust buildup Reach in cooler gaskets are soiled on cooks line

Basic - Stored food not covered. At walk in cooler chicken, cut celery and broccoli not covered

Basic - Working containers of food removed from original container not identified by common name. Cornstarch no label at dry storage area

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Tubs stored over the 3 compartment sink , greasy film and food debris on some

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 form to operator

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tub of wontons not dated

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Line reach in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of the white refrigerator -Toaster oven soiled

Basic - Outer openings not protected with self-closing doors.

Basic - Screening is not 16-mesh to the inch.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. The exterior of the bus tubs dirty

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw eggs over sauces

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach behind the white freezer

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items are not being marked with the date and item

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. Employee certificates have some that are expire

Basic - Dead roaches on premises. Behind the white chest cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink over the main make cooler

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White kenmore refrigerator on the line needs to be defrosted

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Outer openings not protected with self-closing doors. Closer is disconnected

Basic - Screening is not 16-mesh to the inch. At the back door

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Metal stem-type thermometer soiled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shrimp over cooked pork in walk in cooler

High Priority - Vacuum breaker missing at hose spigot at soup well.

Intermediate - Food manager certification expired. Dian Yu Jian, expired 07/26/2020; A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ employee has a food handler card Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards - knives - colander

Intermediate - Handwash sink not easily accessible for employee use at all times. Cases of bottled beverage obstructing access to front handsink.

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. - deep pan has gouge in bottom -colander ripped, jagged edges

Intermediate - Nonfood-grade utensil provided for food contact. Stick with metal prongs provided to handle chicken when frying.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - dumplings

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - personal cups on prep table - keys on storage shelf at cookline - purses on shelf with dry goods

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - wearing a watch while cutting pork

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. -Broken handle on microwave door - jagged edges on stainless covering at table

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

Basic - Food stored on floor. - jugs of oil at cookline

Basic - Grease receptacle heavily rusted.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - upright freezer at front area

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - wood shelf where buckets are stored in back area - kitchen timer

Basic - Reuse of single-service or single-use articles. -jug cut and reused for a scoop

Basic - Standing water in floor drain/floor drain draining very slowly. -At three compartment sink, colander below drain pipe soiled, causing retention of waste water.

Basic - Stored food not covered. Krab rangoon in walk in freezer. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed mushrooms over tofu in walk in cooler

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 0 ppm. Chlorine added, tested at 50 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy cooler ; chicken (46 - Cold Holding); shrimp (46 - Cold Holding)

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Bbq pork not dated

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No dating system in place

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.Sm white line freezer

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Unclean building components, attachments or fixtures. Ceiling fan on the prep area needs to be cleaned

Basic - Unnecessary items stored in garbage enclosure. Old water heater on the back dock of the restaurant

Intermediate - Handwash sink not accessible for employee use at all times. In the prep area sink was covered with a box operator 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. All items in the cooler not labled

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On the slicer

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

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of the ingredients storage bins needs cleaning