China Wok

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

Plastic cleaned gray containers stacked above sink.

Basic – Food stored on floor

At the cook line, oil jugs on floor, employee moved off the floor. Corrected On-Site

Basic – In-use knife/knives stored in cracks between pieces of equipment

At the cook line, knife stored between reach-in cooler and prep table, employee moved. Corrected On-Site

Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container

At the cook line, observed tong handle in direct contact with cut cabbage, employee moved. Corrected On-Site

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Rice spoons in 110F water, employee discarded the water. Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Reach-in cooler gaskets soiled. Repeat Violation

Basic – Reuse of single-service or single-use articles

In walk-in cooler, observed multiple cardboard boxes where raw chicken was stored bearing used to stored cooked chicken and cooked egg rolls, Employee moved all items to plastic bins. nAlso observed gallon of vinegar cut in half and used as a scoop. Repeat Violation

Basic – Time/temperature control for safety food thawed in an improper manner

Inside triple sink, observed containers with: raw chicken, and raw beef in standing water 58F. Employee turned on the water and moved the third container to the walk-in cooler. Corrected On-Site

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

Reach-in cooler at the cook line, pork containers cooked 09/27/23 49F, inside freezer, pork 59F (Stop sale).

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale

Reach-in cooler at the cook line, pork containers cooked 09/27/23 49F, inside freezer, pork 59F

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands

Male employee working with raw shrimp jump to cook line and only rinsed hands with water and then touched the food contact surface of a single service container, inspector instructed to Stop, washed hand properly. Corrected On-Site

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

At the prep area, observed male employee touching with bare hands cooked chicken, also another male employee touching cooked egg rolls with bare hands, Inspector instructed to stop and wash their hands and use gloves. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Employee washed hands with no soap

Male employee on multiple occasions, used triple sink for rinsed hands (no soap applied) after being instructed to wash hands. Employees used handwash sink and cleaned their hands properly. 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

Freezer at the prep area, observed cut chicken trays above opened container of raw shrimp.

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 and the time removed from temperature control cannot be determined. See stop sale. Repeat Violation Admin Complaint

Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

For one male employee

Intermediate – No soap provided at handwash sink

Handwash sink at the end of the cook line.

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

No documents available at inspection time.

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

In walk-in cooler no date marked for any (time temperature control for safety (TCS) food item. Repeat Violation