China Wok

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. Operator has 2 food handler employees Keri S and Taoy with expired certificates

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee wash hands with gloves at three compartment sink

Intermediate - Handwash sink used for purposes other than handwashing. Container stored at hand wash sink at far end of kitchen. Moved by manager. **Corrected On-Site** **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table. Moved by manager. **Corrected On-Site**

Basic - Equipment in poor repair. Walk in cooler with torn gasket **Repeat Violation**

Basic - Reuse of single-service or single-use articles. Cut jug with handle being reused to scoop up rice

Hands Clean and Properly Washed

Supervisor/Person in Charge Present

Employee Health Policies Present

Required Records Available; Shellstock Tags/Labels

Proper Hot and Cold Holding Temperatures

Equipment Adequate to Maintain Product Temperature

Approved Thawing Methods Used

Wiping Cloths Properly Used and Stored

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wiping hands on apron and then handling raw chicken from prep sink to place in bus tub and bring to walk in cooler and open walk in cooler with soiled raw chicken contaminated bare hands and then handle clean container without washing hands. Other employee handling prep food entered walk in cooler by touching same contaminated door handle and then went to continue preparing food with washing hands. Reviewed with manager and employee. Employee washed hands and made sanitizer bucket and wipe down door handle of walk in cooler **Corrected On-Site**

High Priority - Employee washed hands with no soap. Observed employee wash hands with no soap and for less then 10 second on front line. Reviewed with employee and employee wash hands **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice (51F - Cold Holding), stored on shelf in walk in cooler, place there approximately few mins ago as per employee and witnessed employee putting in walk in cooler from cook line. Employee stated was left out and forgot to place back in walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to ware washing area with pan stored inside. Employee removed **Corrected On-Site** **Repeat Violation**

Basic - Cardboard used to line nonfood-contact shelves. Under prep table on cook line

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above walk in cooler in disrepair **Repeat Violation**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet and watch on wrist

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint. Employee put on hat **Corrected On-Site** **Repeat Violation**

Basic - Equipment in poor repair. Make table reach in cooler with torn gasket **Repeat Violation**

Basic - Floor soiled/has accumulation of debris. Floor soiled with debris behind cook line equipments

Basic - Food stored on floor. Case of fry oil stored on floor on cook line. Employee removed **Corrected On-Site** **Repeat Violation**

Basic - In-use knife/knives stored in cracks between pieces of equipment. At make table reach in cooler and prep table on cook line. Employee removed **Corrected On-Site** **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer with grease build up

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

Employee Health Policies Present

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Food Obtained from Approved Sources

Food Received at Proper Temperature

Food in Good Condition, Safe, and Unadulterated

Required Records Available; Shellstock Tags/Labels

Non-Food Contact Surfaces Clean

Sewage and Wastewater Properly Disposed

Approved Thawing Methods Used

Lighting Adequate; Required Shields in Place

Personal Cleanliness

Wiping Cloths Properly Used and Stored

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Prep raw chicken stored over buckets of sauces and some over plastic bottled drinks on shelf in walk in cooler. Employee properly stored **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drink from cup in kitchen area and then return back to cook line and handle food prep without washing hands. Reviewed with person in charge for employee to wash hands

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried rice (89-90F - Hot Holding, re-temp 171F), stored in pan on cook line next to wok. Place there approximately less than 1 hour ago as per employee to hot hold. Employee reheated to 171F. **Corrected On-Site**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flying insects in kitchen area: 1 live flying insect near back door 1 live flying insect on cook line

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook pork wanton not date marked and prep 2 days ago as per employee. Manager date marked **Corrected On-Site** **Repeat Violation**

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand wash sink next to back door. Employee turn hot water on **Corrected On-Site** **Repeat Violation**

Basic - Food stored on floor. Case of fry oil stored on floor in kitchen area . Employee properly stored **Corrected On-Site** **Repeat Violation**

Basic - In-use wet wiping cloth/towel used under cutting board. In use towel stored under green prep cutting board on kitchen back prep table. Employee removed **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with excessive grease build up **Repeat Violation**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in freezer with soil residue build up **Repeat Violation**

Basic - Reuse of single-service or single-use articles. Operator reusing plastic jugs by cutting jugs in half. Employee discarded **Corrected On-Site**

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler with rust **Repeat Violation**

Basic - Equipment in poor repair. Walk in cooler with torn gasket **Repeat Violation**