China Wok Degrades its Sanitary Rating

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Warning**

Basic - Reach-in cooler gasket torn/in disrepair make cooler number 2 **Warning**

Basic - Women's Bathroom door not self-closing. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.Cooked pork 51°F, cooked chicken 51°F,chicken wings 51°F, **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**

Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired make cooler. Thermostat needed to be set lower **Corrective Action Taken** **Warning**

Basic - - From inspection on 2017-01-10: Basic - Reach-in cooler gasket torn/in disrepair make cooler number 2 **Warning** - From follow-up inspection on 2017-01-10: **Time Extended**

Basic - - From inspection on 2017-01-10: Basic - Women's Bathroom door not self-closing. **Warning** - From follow-up inspection on 2017-01-10: **Time Extended**

High Priority - - From inspection on 2017-01-10: High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.Cooked pork 51°F, cooked chicken 51°F,chicken wings 51°F, **Warning** - From follow-up inspection on 2017-01-10: **Time Extended**

High Priority - - From inspection on 2017-01-10: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning** - From follow-up inspection on 2017-01-10: **Time Extended**

High Priority - - From inspection on 2016-08-08: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning** - From follow-up inspection on 2016-08-09: **Time Extended** - From follow-up inspection on 2016-08-10: **Time Extended**

High Priority - - From inspection on 2016-08-08: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg rolls 55° F, fried pork 50° F, chicken wings 55° F, sweet sour chicken 55° F, **Warning** - From follow-up inspection on 2016-08-09: no food in cooler everything in walk-in **Time Extended**

High Priority - - From inspection on 2016-08-08: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning** - From follow-up inspection on 2016-08-09: **Time Extended**

Intermediate - - From inspection on 2016-08-08: Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Make - up cooler number 1 adjusted thermostat. **Corrective Action Taken** **Warning** - From follow-up inspection on 2016-08-09: Repairman looked at unit it frozen up at thaw to work on it further. **Time Extended**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg rolls 55° F, fried pork 50° F, chicken wings 55° F, sweet sour chicken 55° F, **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**

Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Make - up cooler number 1 adjusted thermostat. **Corrective Action Taken** **Warning**

Basic - Food not stored at least 6 inches off of the floor. Spare ribs on walk-in cooler floor. **Corrected On-Site**

High Priority - Raw animal food stored over cooked food. Reach-in freezer raw chicken stored over cooked.

Basic - Gaskets with slimy/mold-like build-up. Table cooler

Basic - Water leaking from pipe and/or faucet/handle. Hot water at back hand sink.

High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer _ not all products commercially packaged. **Repeat Violation**

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Corn starch.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Warning**

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. **Warning**

Basic - Bathroom door left open other than during cleaning or maintenance. **Corrected On-Site** **Warning**

Basic - Build-up of mold-like substance on exterior of sauce lid in walk in cooler . **Corrected On-Site** **Warning**

Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site** **Warning**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**

Basic - Food stored on floor. Buckets of chicken and brown sauce **Corrected On-Site** **Warning**

Basic - Stored food not covered in walk-in cooler. Dumplings **Corrected On-Site** **Warning**

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Warning**

High Priority - Potentially hazardous (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 . Cornstarch and water **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over cut onions **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Brown sauce **Warning**

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Ice

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken and noodles

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken over egg roll wrappers .

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 69° F out for less than 4 hours , manager moved to walk in cooler .

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over buckets of sauce .

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw shrimp over vegetable spring roll .

Basic - Stored dumplings not covered in reach in freezer .

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over canned drinks in walk in cooler .

Basic - 16-46-4: Old date marking on containers.

Basic - Accumulation of food debris/soil residue on handwash sink.

Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Food pails.

Basic - Ceiling tiles damaged and had accumulation of mold-like substance.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored on soiled shelf.

Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**

Basic - Dusty air conditioning vent covers on cool fryer.

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed open bottle of water over food reach in cooler.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed bag of fish in chest freezer not identified and separated from food to be served to public.

Basic - Employee personal items stored in or above a food preparation area. Cell phone.

Basic - Gaskets/seals on holding unit in poor repair.Freezer.

Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site** **Repeat Violation**

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.

Basic - Reach-in cooler gasket torn/in disrepair.

Basic - Stored food not covered in reach-in freezer. Scallops.

Basic - Stored food not covered in walk-in cooler. Cooked shrimp.

Basic - Walk-in freezer shelves soiled with encrusted food debris.

Basic - Wall soiled with accumulated dust by screen door.

Basic - Working containers of food removed from original container not identified by common name. Salt and containers of oil. **Corrected On-Site** **Repeat Violation**

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed chicken wings at 90°f, and rice at 94°f right at the two hour time limit marking. Manager separated and placed in freezer and corrected immediately cooled within 15 minutes on site to rice 67°f, and chicken wings 68°f, cabbage 85°, 54°f.

High Priority - Potentially hazardous (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 and the time removed from temperature control cannot be determined. Garlic and oil on cookline. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Observed raw meat over ready to eat vegetables in reach in freezer. Observed raw pork over cooked pork in walk in cooler.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Cold water not provided/shut off at employee handwash sink. **Corrected On-Site**

Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**

Intermediate - Interior of reach-in cooler soiled with mold like substance.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in women restroom.

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed rice in walk in cooler covered while cooling. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Observed shredded cabbage, rice and chicken wings left at room temperature. **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Shrimp. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Observed on the cook line squeeze bottles not labeled with a common name, **Corrected On-Site**

Basic - Raw animal food stored above unwashed produce. Observed inside the walk in cooler raw chicken and shrimps over unwashed produce. **Corrected On-Site**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed and employee energy drink inside the reach cooler on the cook line. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**

Basic - Wet mop not stored in a manner to allow the mop to dry by the mop sink. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name on the cook line plastic squeeze bottles. **Corrected On-Site**

Basic - Working container of food not labeled in English. Sugar and flour container Infront of three compartment sink. **Corrected On-Site**

Basic - Food stored in dry storage area not covered. Observed broccoli slice onions and cabbage setting out uncovered in the kitchen area. **Corrected On-Site**

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Corrected On-Site**

Basic - Clean knives/utensils stored in crevices between equipment.

Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Observed **Corrected On-Site**

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornstarch and water. Garlic and oil and broth for less than 4 hours . (Provided time as a public health form . ) **Corrected On-Site**

Observed attached equipment soiled with accumulated dust. Walk in cooler fan

Critical - Observed shell eggs in use or stored with cracks or broken shells in walk in cooler. Corrected On Site.

Critical - Working containers of food removed from original container not identified by common name. Bulk sugar, flour, cornstarch. Corrected On Site.

Critical - Observed shell eggs received in a unit not maintaining an ambient air temperature of 45 degrees Fahrenheit. Observed received 1 hour prior and at 51 degrees fahrenhiet. 3 hours to get temperature down to 45 degrees fahrenhiet.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed cornstarch and water batter at 77 degrees fahrenhiet. Discarded by established. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. Broccoli, onions, cabbage on counter shelving -kitchen. Corrected On Site.

Critical - Observed food contaminated by unsanitized equipment. Observed unsanitized bottom of container on top of foods in top section of reach in cooler at cookline. Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. White rice. Corrected On Site.

Critical - Observed container of medicine improperly stored in food preparation area. Corrected On Site.

Critical - Observed cleaners stored in food preparation area. Corrected On Site.

Critical - Observed unlabeled spray bottle of cleaner in food preparation area. Corrected On Site.

Critical - Observed person in charge allowing entry of unauthorized persons in kitchen. Upon inspection, observed several children in kitchen area. Corrected On Site.

Critical - Stop Sale issued due to adulteration of food product. Pork ribs observed in reach in cooler dated 1/1/12. Exceeded 7 days from preparation.

Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. Cooked pork ribs in front two door reach in cooler observed dated 1/1/12. Stop sale issued.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Observed milk in walk in cooler not date marked. Corrected On Site.

Critical - Shell eggs held out in kitchen maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs had been out 2 hours. Placed back in reach in cooler. 45 minutes later checked and observed at 49 degrees fahrenhiet. They will reach 45 degrees within time allowed.Corrected On Site.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Observe ready to eat cooked pork between raw beef and raw shrimp in top section of maketable reach in cooler.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Observed cooked pork between raw chicken and shrimp in walk in cooler. Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed advanced preparation of chopped broccoli; ready to eat with bare hand contact. Corrected On Site.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed scoop for rice stored on unsanitized shelving. Corrected On Site.

Critical - Observed employee engage in food preparation, and applied gloves without washing hands. Corrected On Site.

Critical - Cold water not provided/shut off at employee handwash sink in rear of establishment. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed garlic in oil at 80 degrees fahrenhiet on top of pans in the top section of make table. They stated had not been out of temperature for 4 hours. Iced down and placed in cooler. Corrected On Site.

Critical - Cooked pooled eggs/eggs for hot holding not reaching 155 degrees Fahrenheit for 15 seconds. Egg drop soup observed at 126 degrees, made one hour prio. Corrected On Site.

Critical - Observed food being cooled by nonapproved method. Observed spare ribs sealed closed in a bag in freezer at 86 degrees fahrenhiet. Corrected On Site.

Critical - Observed food being cooled by nonapproved method. Observed two bowls of fried rice in walk in cooler at 126 degrees and 124 degrees covered and too deep for properly cooling.

Critical - Observed food being cooled by nonapproved method. Observed lomein pasta in walk in cooler covered and too deep for properly cooling. Corrected On Site.

Critical - Observed soy sauce stored on floor by back door. Corrected On Site.

Observed plastic bowl with no handle in bucket of soy sauce. Corrected On Site.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed interior of microwave soiled.

Observed build-up of food debris, dust or dirt on ledge by mop sink.

Observed build-up of food debris, dust or dirt on shelving with can goods in back of kitchen by back door.

Observed utensils stored in crevices between equipment. Knife observed between steam table and reach in cooler table. Corrected On Site.

Critical - Observed screen in back door torn/in poor repair.

Observed ledge by mop sink missing tile.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed.Observed at above 200ppm. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Ribs in reach in cooler close to front counter. Corrected On Site.

Critical - Observed liquid oil stored on floor under three compartment sink. Corrected On Site.

Critical - Observed 5 tubes of uncovered raw chicken in walk in cooler.Corrected On Site.Repeat Violation, 2/9/11.

Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.

Observed plastic bowl with no handle in container of cooked chicken pieces on counter by fryers.Corrected On Site.

Observed plasticware bowl in bulk dry rice with no handles. Corrected On Site.

Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at 10ppm. Corrected On Site.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. To go containers. Corrected On Site.

Unwrapped single-service utensils not presented so that only the handles are touched. Plastic knifes. Corrected On Site.

Critical - Working containers of food removed from original container not identified by common name. Bulk Rice.

Critical - Observed pork stored on floor in walk in cooler. Corrected On Site.

Critical - Observed bulk sauce stored on floor in walk in cooler. Corrected On Site.

Critical - Observed bulk container of oil stored on floor, kitchen area. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. Egg rolls, won tons, cooked chicken in reach in cooler. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Plywood shelving behind front counter.

Critical - Hand wash sink lacking proper hand drying provisions in men's restroom. Corrected On Site.

Critical - Employee drying hands on cloth.Corrected On Site.

Observed gaskets/seals on cold holding unit in poor repair. Reach in freezer in back storage room.

Observed nonfood-grade containers used for food storage. Bulk sugar, starch, flour.

Observed nonfood-grade containers used for food storage. Observed garbage can used to store bulk rice

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed soiled walk -in cooler gaskets.

Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks, spoons at front counter/lobby.

Critical - Exit signs at rear egress not properly illuminated. For reporting purposes only.

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.

Critical - Observed food contaminated by unsanitized equipment. Plastic bottle of vinegar on pork in opentop at cook line.Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Rice Corrected On Site.

Critical - Observed interior of microwave soiled.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed uncovered food in holding unit/dry storage area. Ribs and vegetables in walkin cooler. Corrected On Site. Repeat Violation.

Critical - Working containers of food removed from original container not identified by common name. MSG

Equipment and utensils not properly air-dried.

Critical - Observed dented/rusted cans.

Critical - Observed uncovered food in holding unit/dry storage area. Won tons in reachin freezer.

Wet mop not hung to dry.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Violation: 08A-29-1Observed uncovered food in holding unit/dry storage area. CHICKEN IN WALK IN COOLER

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge.

Critical - Identity of food or food product misrepresented. Crab

Critical - No conspicuously located thermometer in holding unit.

Critical - No handwashing sign provided at a handsink used by food employees.

Observed cutting board grooved/pitted and no longer cleanable.

Observed dusty ceiling tiles and/or air conditioning vent covers.

Critical - Observed food stored on floor. Bag of carrots .

Observed gaskets/seals on cold holding unit in poor repair.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw meat over vegetable

Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.

Critical - Observed live flies in kitchen.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Eggrolls

Critical - Observed uncovered food in holding unit/dry storage area. CHICKEN IN WALK IN COOLER

Observed utensils stored in crevices between equipment.

Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Wet wiping cloth not stored in sanitizing solution between uses.