New Wok On By In Tampa Inc

Basic – Equipment in poor repair. Reach in cooler gasket torn

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on cooks line

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat cabbage walk in cooler. Employee removed to proper storage Corrected On-Site Repeat Violation

High Priority – Container of medicine improperly stored. On top shelf of prep table employee removed. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on counter than moved to top of flip reach in cooler on main cooks line Cold holding: cut cabbage 67 f manager placed in freezer 2nd temp 63 f Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table on counter Hot holding: egg soup 130 f 2nd temp 165 operator reheated. 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 – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee and manager signed. Corrected On-Site

Intermediate – No soap provided at handwash sink. Back kitchen. Operator restocked. 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. Cook chicken cook pork cook egg rolls not date white refrigerator by cash register. Repeat Violation