Kissimmee China Wok Llc

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

2 phones on prep table

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

Basic – Equipment in poor repair

Gaskets reach in cooler

Basic – Food stored on floornRaw beef. Walk in cooler

Basic – No handwashing sign provided at a hand sink used by food employees

Sink at front nSink in back

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

Hood filters nGaskets make table Repeat Violation

Basic – Stored food not covered

Raw beef walk in cooler nFlour dry storage Corrected On-Site

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

Frozen chicken thawing room temperature nOperator put in walk in cooler Corrected On-Site

Basic – Wet wiping cloth not stored in sanitizing solution between uses. 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 over beef reach in freezer

High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles

400 ppm. Corrected to 50 ppm 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

Inspector sent copy Corrective Action Taken Repeat Violation

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

Cooked chicken and shrimp and pork no date mark. Walk in cooler