LIL WOK

High Priority - Container of medicine improperly stored. Employees medicine on shelf over single service mustard packages on shelf closest to the restrooms. Operator relocated the medicine. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. In the reach in chest freezer raw beef stored in direct contact with plastic grocery bags.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the main cook line, raw shell eggs over ready to eat ground ginger. Operator relocated the raw shell eggs. In the walk in freezer, raw chicken over cooked chicken. Corrective Action Taken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee working with raw chicken with gloves on then begin to handle clean utensils without changing gloves and washing hands. Discussed with employee to be changing gloves and hand washing. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler, pork (49F - Cold Holding) stored in a metal bowl above the cooling plane of the cooler. Operator states just filled new container of pork and the portion stored above the cooler is the old container just placed out. Operator placed the pork into the reach in cooler to bring back to temperature range. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam well, soup (122F - Hot Holding) operator placed back in the wok to reheat. At conclusion of inspection soup second temperature (177F - Hot Holding). Corrected On-Site

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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled exteriors of clean containers stored on the shelves of the prep area. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at the front service counter used to store chemical spray bottles.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, prepared shrimp, dumplings, noodles, krab rangoons and chicken with no product date marking. Operator states will discuss with employees to date mark containers. Corrective Action Taken

Basic - Ceiling tile missing. Missing ceiling tile over the walk in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on clean prep table closest to the reach in chest freezers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on the main cook line have dust build up. Walk in cooler door gasket has accumulation of mold like substance. Repeat Violation

Basic - Stored food not covered. In the walk in cooler and walk in freezer, raw chicken and beef stored uncovered. In the walk in cooler cooked chicken and shrimp uncovered.

Basic - Time/temperature control for safety food thawed in an improper manner. At time of inspection chicken wings thawing to the side of the three compartment sink at ambient air temperature. Operator relocated the chicken wings to the cook line and began to prep them to be cooked. Corrective Action Taken Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on the floor under the three compartment sink.

High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler, bulk containers of raw beef and raw chicken over unwashed cauliflower. Operator adjusted the storage levels in the walk in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler door has accumulation of mold like substance along the door gasket. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler multiple food items prepared over the last two days with no product date marking. Operator states in the process of getting labels for cooked items. Corrective Action Taken

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. One current employee with food handler training certificate expired.

Basic - Bowl or other container with no handle used to dispense food. In the bulk container of rice in the dry storage area and in the rice cookers, plastic portion cups used as a scoop. Operator removed all plastic portion cups. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. At time of inspection license currently displayed expired 06/01/2022.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on clean prep table opposite the hand wash sink. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on clean prep table opposite the hand wash sink. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease on the hood filters closest to the dry storage area of the kitchen line.

Basic - Time/temperature control for safety food thawed in an improper manner. On the end of the three compartment sink, frozen raw chicken wings thawing at ambient air temperature.

High Priority - Operating with an expired Division of Hotels and Restaurants license. At time of inspection current license expired from 06/01/2022, operator was able to renew the license during the inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the main cook line opposite the wok station, raw shell eggs and raw chicken on a stick stored over ready to eat sauces. Operator relocated the items to the bottom shelf on the other side of the reach in cooler. In the walk in cooler, raw beef on a stick stored over ready to eat peas. Operator relocated the beef to the proper storage location. In the reach in chest freezer, raw frozen beef on a stick stored over bag of frozen peas and carrots, operator relocated the raw beef to the side of the reach in freezer. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At time of inspection in the flip top reach in cooler; shrimp (46F - Cold Holding); beef (47F - Cold Holding) Operator states the lid to the cooler has been open and items cooked and held on time were placed over top of the food items. Inspector had operator remove the items held on time, place bags of ice on products and close the lid of the reach in cooler. All time/temperature control food for safety food items in temperature at conclusion of the inspection. Corrected On-Site Repeat Violation Admin Complaint

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. At time of inspection, chicken tempura and egg rolls stored in the flip top reach in cooler on the main cook line with no product time marking. Operator states products cooked at 12pm, operator placed time marking on a piece of tape on the cooked products. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. At the front prep counter where orders are packaged, chemical spray bottle of rubbing alcohol and hand sanitizer stored on shelf over the clean prep table. Operator relocated the chemicals to the proper storage location. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In the walk in cooler, wooden shelves used to store product has mold like substance spots in the wood.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on the end of the main cook line by the three compartment sink has employee heat gloves stored on the hand wash sink. Employee relocated the burn gloves to the proper storage location. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In the bulk container of salt on the main cook line, glass bowl used as a scoop. In the bulk container of sugar in the dry storage area, plastic portion cups used as a scoop. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On the main prep table closest to the three compartment sink, multiple employee beverages on the clean prep table.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, multiple containers of employee food stored over food for customers. Inspector had operator create a separate storage container for personal food and place that container at the bottom of the walk in cooler. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bag stored on prep table at front service counter, employee cell phone and keys stored on prep table in the side of the main kitchen line. Operator relocated all personal belongings. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean plastic containers stored over the three compartment sink, stacked while wet.

Basic - Food stored on floor. At the entrance to the walk in cooler, container of sauce stored on the floor. Operator relocated the sauce to the proper storage location. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Wood lining the shelves of the walk in cooler, not sealed as evident by mold like substance spots in the wood.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)raw chicken over cooked chicken 2) raw beef over cooked chicken Moved to store correctly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork 58f cooked chicken 50f raw chicken 45f raw shrimp 47f cooked noddles 44f In reach in cooler, operator states from lid being open, closed lid and added ice to items Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Cup in soy sauce, removed Corrected On-Site

Basic - Clean utensils stored between equipment and wall. Knife, moved Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Sausage dogs over krab Rangoon in cooler next to Back door, operator states it's personal use, moved to employee food area of cooler Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. On Two cooks no hat, hats provided Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Case of eggs on walk in cooler floor, moved Corrected On-Site

Basic - Reuse of single-service or single-use articles. Two Cut plastic jugs one stored over triple sink the other in metal bowl on Cook line, discarded Corrected On-Site