Asian Wok Take-out Restaurant

Basic – Cutting board has cut marks and is no longer cleanable

Cutting board's kitchen area.

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

Cellphone, keys on prep table in kitchen

Basic – Food not stored at least 6 inches off of the floor

Multiple bags of chicken on floor in walk-in freezer. nCases of chicken, bag onions on floor in walk-in cooler nGallons of soy sauce on floor in kitchen area. Repeat Violation

Basic – Stored food not covered

Chicken, beef,rice not covered in walk-in cooler.

High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee rubbed face and continued cooking. I spoke to manager and he advised cook to wash hands. Corrective Action Taken

High Priority – Operating with an expired Division of Hotels and Restaurants license.

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. nManager moved shell eggs to walk-in cooler. Corrective Action Taken

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nchicken (51F – Cold Holding); liquid eggs (57F – Cold Holding). Manager placed items in freezer. Chicken 43F. Liquid eggs 43F. Corrected On-Site

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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

Chicken,egg rolls dumping prep 1-21-24 no date mark walk-in cooler.

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.