CHINA WOK RESTAURANT INC

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 60f cold holding , rice 80f cold holding ,

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. Determined food was placed out with in the last hour. Marked time Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Scoop stored in sink Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

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 - Food stored on floor. Bulk oil and flour Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Stored food not covered. Bulk rice Corrected On-Site

High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Found in rice . Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters , table that holds chemicals.

Basic - Stored food not covered. Rice. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cooks line and keys stored on food boxes at prep area. Separate employee food from customer food in freezer. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor has grease build up next to rib oven .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in cooler at front line - fryer area. Cooks line Repeat Violation