Wok N Roll

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

Metal container with no handle inside cooked chicken, employee removed the bowl. Repeat Violation

Basic – Dead roaches on premises

Observed one dead roach on wall above handwash sink next to three compartment sink

Observed 15 dead roaches under microwave at the end of the cook line

Observed five dead roaches on floor under shelves. Warning

Basic – Employee personal food not properly identified and segregated from food to be served to the public

In walk-in cooler, employee personal food stored above customers food. Repeat Violation

Basic – Floor soiled/has accumulation of debris

Floor under shelves and equipments heavily soiled.

Basic – Food stored on floor

At the cook line, oil jug on floor under wok, also multiple cases of food on floor under shelves in walk-in cooler.

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

At the cook line, knife between reach-in coolers, Employee moved to sink. Corrective Action Taken Repeat Violation

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

Handwash sink at the three compartment sink

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

Exterior of cooking equipment, shelves under prep tables soiled. nHood filters soiled with grease

Reach in cooler Gaskets soiled. Repeat Violation

Basic – Old food stuck to clean dishware/utensils

Whisk stored on shelves with old food residue, employee moved to sink. Corrective Action Taken Repeat Violation

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers

Opened employee drink in cooler at the front line, Employee moved. nAlso multiple employee drinks above prep tables, employee moved. Corrected On-Site Repeat Violation

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Reach-in cooler at the cook line soiled also the shelves.

Basic – Stored food not covered

In walk-in cooler, trays of egg rolls not covered.

Basic – Working containers of food removed from original container not identified by common name

Containers stored above prep table not labeled Repeat Violation

High Priority – Container of medicine improperly stored

Medicine next to microwave above prep table.

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

Male employee at the cook line, served cooked vegetables and cooked noodles with bare hands, inspector addressed situation, employee stopped, washed hands and used utensils. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

In walk-in cooler, raw chicken container stored above case of cabbage, also observed raw chicken container stored above raw beef, Employee stored all food properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority – Roach activity present as evidenced by live roaches found

Observed two live roaches on exterior wall of walk-in cooler behind sign

Observed four live roaches under handwash sink next to three compartment sink

Observed one live roach under wok

Observed three live roaches inside wood shelve crevicenObserved four live roaches on wall crevice behind water heater. Warning

High Priority – Rodent activity present as evidenced by rodent droppings found

Observed 48 rodent droppings on floor under storage shelves, Employee started cleaning. 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 the cook line, fried chicken, broccoli and raw shell eggs, Employee time marked. Corrected On-Site Repeat Violation Admin Complaint

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 provided a digital copy. 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/nFive employees at the cook line, no manager on site.

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

For one employee

Intermediate – Proof of required state approved employee training not available for some employees. 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 – 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

For one male employee