Wok Out Chinese Restaurant

Basic – Both reach-in coolers on cooks line interior have accumulation of soil residues.

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

Bowl without handle stored in bad of rice on dry-storage shelf in kitchen

Operator removed bowl. Corrected On-Site

Basic – Cutting boards on reach-in cooler on cooks line and warewashing area has cut marks and is no longer cleanable.

Basic – Damaged/spoiled/recalled food not properly segregated

nDry-storage shelf in kitchen na. Two # 10 cans of bamboo shoots.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee bottled water stored on top of reach-in cooler on cooks line

Operator removed bottled water. Corrected On-Site

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

Cigarettes stored on top of reach-in cooler on cooks line

Employee phone stored on shelf with plastic containers near three-compartment

Operator removed items. Corrected On-Site

Basic – Equipment in poor repair

Dry-storage shelfs are rusted.

Basic – Food stored on floor

5 gallon container of soy sauce stored on floor underneath three-compartment sink

Operator removed soy sauce from floor. Corrected On-Site

Basic – Stored food not covered

nStand-alone freezer in kitchen items not covered

a. Multiple containers of egg rollsnb. Breaded shrimpnWalk-in freezerna. Container of raw fishnb. Cooked porknDry-storage shelfna. Bag of rice is opened. nWalk-in coolerna. Multiple containers of fried chicken nb. Container of shrimp egg rolls.

Basic – Three employees with no hair restraint while engaging in food preparation.

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface.

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

Salt removed from original packaging stored in container in bottom shelf of prep table not labeled

Operator labeled salt. Corrected On-Site

High Priority – Dented/rusted cans present. See stop sale

Dry-storage shelf in kitchen na. Two # 10 cans of bamboo shoots.

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands

Observed employee outside of establishment with gloves on, then return and begin engaging in food preparation without washing hands and changing gloves

Discussed with operator proper hand-hygiene techniques. Corrective Action Taken

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized

Observed employee washing pans in three-compartment sink without sanitizing pans, then storing pans on shelf above sink to dry. nDiscussed with operator the proper warewashing methodnOperator removed pans from shelf and employee rewashed and sanitized

Will email DBPR Form 5025-010. Manual Dishwashing Procedure. Corrected On-Site

High Priority – Nonfood-grade bags used in direct contact with food

Thank you bags used to cover food in stand-alone freezer, walk-in freezer, and reach-in coolers.

High Priority – Pesticide/insecticide labeled for household use only present in establishment

Raid can labeled for house hood use stored on bottom shelf of prep table next to walk-in cooler.

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

From steam table at 1:45pmna. cooked rice (84F – Hot Holding)nOperator reheated rice on wok grillna. Cooked rice 182f reheating. Corrected On-Site

Intermediate – Certified food manager unable to answer basic questions about allergens

nWill email DBPR Form 5030-038. Eight major allergens.

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening

nWalk-in coolerna. Shrimp egg rollsnnOperator date-marked items.

Intermediate – Original container of toxic substance or chemical located underneath three-compartment sink does not bear the manufacturer's label

Operator labeled container floor cleaner. 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

nWalk-in coolerna. Multiple containers of chicken fried more than 24 hours ago

b. Multiple containers of cooked pastanOperator date-marked items

Will email DBPR Form 5030-049. Date Marking. Corrected On-Site