China Wok

Basic – Bowl or other container with no handle used to dispense food

In three bulk containers, two pans with no handle and one plastic cup used for product. Operator removed all items. Corrected On-Site

Basic – Cardboard used to line nonfood-contact shelves

Cardboard used to line multiple shelves, including in walk-in cooler.

Basic – Employee with no hair restraint while engaging in food preparation

Employee on cook line with no hair restraint.

Basic – Floor soiled/has accumulation of debris

At cook line by smoker. Floor has build up of grease and debris. Repeat Violation

Basic – Food storage container/container lid cracked or broken

Multiple bulk containers have cracked lids. Repeat Violation

Basic – Food stored on floor

At cook line. Open case of oil on floor

At smoker, plastic container with chicken on floor

In walk-in cooler, multiple items on floor. Repeat Violation

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

Rice scoop in standing water 93f. Repeat Violation

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

At wok station, hood filters have grease build up

At cook line, side of smoker has build up

Multiple bulk containers, exterior soiled including build up in handles. Repeat Violation

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

Establishment reusing chicken boxes for cut broccoli. Operator washed broccoli and placed in plastic container. Corrected On-Site Repeat Violation

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

At triple sinks, raw chicken thawing in standing water. Operator moved to running water, then walk-in cooler. Corrected On-Site

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Wet towel on reach-in cooler counter. Repeat Violation

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

In flip top reach-in cooler at cook line, beef (49F – Cold Holding); shrimp (47F – Cold Holding); cooked chicken (49F – Cold Holding); pork (46F – Cold Holding). Operator stated items in cooler less than 4 hours, ice added, operator called for service. Corrective Action Taken Warning

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 cook line, multiple items held on time with no time marked.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

At cook line by smoker, rice (90F – Hot Holding). Rice in pan on top of warmer less than 4 hours. Operator discarded. 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

Operator not able to locate. Provided operator with English and spanish handouts. Corrective Action Taken Repeat Violation

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/n4 food handlers present, no Certified Food Manager.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

No paper towels in restroom, operator supplied. 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

In walk-in cooler, cooked chicken and egg rolls prepared three days prior per operator,not dated.