HAPPY WOK

High Priority - Nonfood-grade bags used in direct contact with food. -chicken in reach in freezer stored in grocery bags. Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken stored on top of raw beef in reach in freezer.

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

Basic - Floor soiled/has accumulation of debris under fryer.

Basic - Lights in food preparation area missing the proper shield, sleeve coatings or covers. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -faucet handles on hand washing sink soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Wall soiled with accumulated grease at cookline. Repeat Violation

High Priority - 1 Live, small flying insects found in kitchen.

High Priority - Metal stem-type thermometer soiled.

High Priority - Nonfood-grade bags used in direct contact with food. -grocery bags used to store raw beef. Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. -cornstarch/flour stored in nonfood grade storage containers.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken over raw shrimp in reach in freezer.

Basic - Buildup of food debris/soil residue on equipment door handles. -reach in cooler door handle soiled. Repeat Violation

Basic - Floor tiles in disrepair in kitchen.

Basic - Floors soiled/has accumulation of debris throughout kitchen. Repeat Violation

Basic - Lights in food preparation area missing the proper shield, sleeve coatings or covers.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -snapple brand cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -heavy buildup of grease on side of fryer. -hood filters soiled with accumulated grease. -shelving in kitchen soiled with food debris. -buildup of debris on faucet handles at handwash sink. -heavy grease buildup on pipes at cookline. -exterior of food storage containers soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Wall soiled with accumulated grease at cookline.

High Priority - 1 Live, small flying insects found in kitchen.

High Priority - Chicken wings stored in direct contact with cardboard container for soda cans.

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

High Priority - Nonfood-grade bags used in direct contact with food. -pork stored in grocery bags in freezer.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken stored over raw shrimp in reach in freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance. -edge of prep table has encrusted food debris. -cutting board soiled/stained.

Intermediate - Handwash sink not accessible for employee use at all times. -stool stored in front of handwash sink.

Basic - Bowl or other container with no handle used to dispense food. -cup used to dispense rice.

Basic - Buildup of food debris/soil residue on equipment door handles. -reach in cooler handle soiled with grease. Repeat Violation

Basic - Floor soiled/has accumulation of debris in kitchen, under equipment and prep tables. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -hand wash sink at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -exterior of microwave soiled with grease, food debris. -hood filters have heavy accumulation of grease. -divider between fryer and wok has heavy accumulation of grease. -exterior of sauce containers soiled with food debris. -rolling cart at cook line soiled with old food debris. -heavy grease accumulation on pipes at end of cook line. Repeat Violation

Basic - Reach-in cooler interiors/shelves have accumulation of soil residues. Repeat Violation

Basic - Wall soiled with accumulated grease behind fryer. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. -flour and cornstarch containers not labeled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bean sprouts at 45°f in reach in cooler.

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. 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. -egg rolls.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. -reach in cooler door handle soiled.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor soiled/has accumulation of debris under cooking equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -buildup of debris on table at front counter. -shelving above three compartment sink soiled. -pipes at cook line soiled with grease. -exterior of rice cooker has buildup of food debris. -lids to soy sauce soiled with old food debris. *corrected onsite. -rolling cart at cook line has accumulation of food debris.

Basic - Objectionable odors by bathroom.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Unclean building components, attachments or fixtures. -hood soiled with accumulated grease.

Basic - Wall soiled with accumulated grease, food debris at cook line. Repeat Violation

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.

Basic - Floor soiled/has accumulation of debris: -grease under cooking equipment. -walk in cooler floor soiled. Repeat Violation Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -handwash faucet handles soiled. -shelving in kitchen soiled with grease, food debris. -exterior of sauce containers in walk in cooler soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.

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

Basic - Wall soiled with accumulated grease behind fryers and at end of cook line. Repeat Violation

High Priority - Container of medicine improperly stored. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -Raw chicken stored over raw shrimp in reach in freezer. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -prep table soiled with old food debris. -interior of salt container soiled.

Intermediate - Handwash sink not accessible for employee use at all times. 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. -egg rolls in reach in cooler.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -cup used to dispense cooked rice.

Basic - Cutting board has cut marks and is no longer cleanable.

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

Basic - Floor soiled/has accumulation of debris: -Under three compartment sink. -under cooking equipment. -under shelf in dry storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of fryer soiled with grease. -panel in between fryer and stove has heavy accumulation of grease. Repeat Violation

Basic - Stored food not covered. -container of shrimp in walk in cooler.

Basic - Working containers of food removed from original container not identified by common name. -containers with flour and cornstarch.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over pork in reach in freezer. Repeat Violation

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Corrected On-Site

Basic - Floor soiled/has accumulation of debris under equipment.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cooking equipment has accumulated grease and food debris. -hood filters soiled with grease. -pipes at end of cookline soiled with accumulated grease. -shelving in kitchen soiled with debris/dust.

Basic - Reach-in coolers interior/shelves have accumulation of soil residues.

Basic - Wall soiled with accumulated grease at cookline.

High Priority - Container of medicine improperly stored, eye drops stored over food prep table.

High Priority - Cooked chicken wings in walk in cooler being stored in box that contained raw chicken. Advised operator that chicken wings must be cooked to a minimum temperature of 165°f.

High Priority - Metal stem-type thermometer soiled. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Raw pork stored over cabbage in walk in cooler. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shrimp stored on top of cooked noodles in refrigerator. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw beef in reach in freezer. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Ant spray stored on shelf with food. 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.

Intermediate - Food-contact surface soiled with old food debris: prep table, interior of food storage containers. Old food debris on tongs at cookline.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles and cooked chicken in refrigerator.

Basic - Bathroom door left open other than during cleaning or maintenance. Repeat Violation

Basic - Buildup of food debris/soil residue on refrigerator door handles.

Basic - Cardboard used to line food-contact containers.

Basic - Employee clothing stored on food storage shelf.

Basic - Floor soiled/has accumulation of debris and grease under cooking equipment.

Basic - Food stored on floor, bag of rice on floor in kitchen. Repeat Violation

Basic - Interior of microwave has accumulation of food debris.

Basic - Nonfood-contact surface soiled with grease, food debris: cooking equipment, cart next to reach in cooler at cookline, pipes at end of cookline. Rice cooker heavily soiled with encrusted food debris.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

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

Basic - Standing water in bottom of reach-in-cooler.

Basic - Wall not smooth, nonabsorbent and easily cleanable. Missing wall tiles behind three compartment sink.

Basic - Wall soiled with accumulated grease behind rice cooker, behind cooking equipment and by back door.

Marked exit/path to marked exit blocked. For reporting purposes only. Large wooden box built to keep customers from entering store blocking front door. Repeat Violation

High Priority - Cooked chicken wings placed back in box that held raw chicken. Operator began process of re-cooking chicken.

High Priority - Metal stem-type thermometer soiled.

High Priority - Nonfood-grade bags used in direct contact with food in reach in freezer.

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over unwashed lettuce I walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over vegetables in refrigerator.

Intermediate - Food-contact surface soiled: interior of sugar container.

Intermediate - Handwash sink not accessible for employee use at all times. Corrected On-Site

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Bowl used to scoop cooked rice.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee jacket stored on bags of salt.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Raw fish in walk in cooler operator stated was for their personal use.

Basic - Floor soiled/has accumulation of debris in walk in cooler.

Basic - Food stored on floor, bag of rice stored on floor in the kitchen.

Basic - No conspicuously located ambient air temperature thermometer in holding unit,white refrigerator. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease: hood filters.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Wall soiled with accumulated grease behind cooking equipment.

Basic - Working containers of food removed from original container not identified by common name. Metal containers with sugar, salt and MSG.

Marked exit/path to marked exit blocked. Front door blocked by wood box. For reporting purposes only.

High Priority - 1 Live, small flying insects in kitchen, food preparation area.

High Priority - Medicine not labeled properly. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food.

High Priority - Raw animal food stored over or with unwashed produce. Raw pork stored over unwashed cabbage in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Package of noodles stored in same container with ziploc bag of raw chicken. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in walk in cooler. 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. Egg rolls in reach in cooler.

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

Basic - Food stored on floor, bag of rice on floor in kitchen.

Basic - Nonfood-contact surface soiled with grease,food debris: hood filters, pipes at end of cookline.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Grocery bags in direct contact with frozen beef. Warning - From follow-up inspection 2022-02-07: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning - From follow-up inspection 2022-02-07: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Warning - From follow-up inspection 2022-02-07: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Warning - From follow-up inspection 2022-02-07: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with debris: shelving in dry storage area. Grease buildup on pipes at cookline, grease buildup on hood filters. Warning - From follow-up inspection 2022-02-07: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust in kitchen by back door. Warning - From follow-up inspection 2022-02-07: Time Extended