Wah Lay Chinese Food Improves its Sanitary Rating

Basic - Bathroom door left open other than during cleaning or maintenance.

Basic - Case/container/bag of food stored on floor in dry storage area. Sugar

Basic - Food not stored at least 6 inches off of the floor.

Basic - Stored food not covered in walk-in cooler.Egg roll

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food.

Basic - Accumulation of debris in three-compartment sink. Operator cleaned it, **Corrected On-Site**

Basic - Cutting board has cut marks and is no longer cleanable. Flip top unit.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Discarded. **Corrected On-Site**

Basic - Food stored on floor. Onions, WIC, operator placed food above floors. **Corrected On-Site**

Basic - Food stored outside. Cooked rice on counter, back door area, operator placed rice in WIC, **Corrected On-Site**

Basic - Light shield damaged/in disrepair. Kitchen

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pork, 3 comp sink. Operator placed food in WIC, **Corrected On-Site**

Basic - Shelf under preparation table soiled with food debris. Remove foil paper and cardboard.

Basic - Sponge used to clean and sanitize food-contact surface. Discarded. **Corrected On-Site** **Repeat Violation**

Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Brought to 100 ppms, chlorine **Corrected On-Site**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Operator brought it to 100 ppms. **Corrected On-Site**

High Priority - Employee failed to wash hands after going to do a deliver. Employee washed hands, **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Row pork over cooked shrimp, WIC, Operator switched products, **Corrected On-Site**

Intermediate - Reach-in cooler shelves soiled with food debris.

Intermediate - Soil residue in food storage containers.

No Violations Were Observed

Basic - 1 dead roach on premises. Under flour bin in dry storage. Cleaned **Corrected On-Site**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Wings,shrimp, and sauce in bowls. Moved to shelf. **Corrected On-Site**

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Fish bait stored with food in chest freezer.

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Two pairs of employee shoes stored in shelves with seasonings in dry storage

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. At 3CS, discarded. **Corrected On-Site** **Repeat Violation**

Basic - Floor tiles cracked, broken or in disrepair. Kitchen **Repeat Violation**

Basic - Food stored in dry storage area not covered. Flour bag, opened. Moved to plastic bag and closed tight. **Corrected On-Site**

Basic - In-use tongs stored on counter between uses. Removed and replaced tongs with a clean set. **Corrected On-Site**

Basic - Ripped/worn tin foil used as food-contact shelf cover. In kitchen, in front of cookline.

Basic - Shelf under preparation table soiled with food debris. **Repeat Violation**

Basic - Single-service articles improperly stored. Aluminum containers in dry storage.

Basic - Stored food not covered in reach-in freezer, dumlings, covered, **Corrected On-Site**

Basic - Unnecessary items/unused equipment on the premises. Paint and supplies in bathroom

Basic - Unwrapped single-service utensils not presented so that only the handles are touched, inverted spoons. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter near single use utensils.

Basic - Wiping cloths laundered onsite not dried in a mechanical clothes dryer, air-dried or placed in sanitizing solution after laundering. Hanging on clothes line in kitchen.

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food, washed hands. **Corrected On-Site**

High Priority - Raw animal food stored over cooked food. RIC White Frigidaire in kitchen, raw chicken over cooked sausage and wontons , inverted, "*Corrected On-Site** **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Shell eggs stored over onions in walk in cooler. Moved eggs to bottom shelf. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw beef and shrimp in flip top cooler, inverted, "Corrected On-Site** **Corrected On-Site**

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

Intermediate - Soil residue in food storage containers. Bottom shelf under steam table, seasonings container soiled at cook line on bottom shelf. **Repeat Violation**

Basic - Floor tiles cracked, broken or in disrepair.

Basic - Garbage can unclean.

Basic - Shelf under preparation table soiled with food debris.

Basic - Sponge used as a wiping cloth on a food-contact surface. **Corrected On-Site**

Basic - Wood food-contact surface not properly sealed, storage shelves, dry room.

Intermediate - Soil residue in food storage containers.

Basic - Ceiling tile with water damage, front line, hole on ceiling tile, WIC area.

Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**

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.

Basic - Grease accumulated under cooking equipment.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Repeat Violation**

Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**

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

Basic - Shelf under preparation table soiled with food debris, remove carboard.Repeated violation.

Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink.

Basic - Wall soiled with accumulated grease, take out prep table area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. "Corrected on site".

High Priority - Plumbing improperly installed, 3 compartment sink's faucet leaking. Repeated violation.

Intermediate - Buildup of soiled material on racks in the reach-in cooler.

Intermediate - Encrusted material on can opener blade.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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, pork, chicken, shrimp, **Repeat Violation**

Basic - Interior of rice pot soiled with encrusted food debris.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, shields available, not installed yet, repeated violations.

Basic - Shelf under preparation table soiled with food debris, remove carboard.

Basic - Water leaking from faucet/faucet handle, 3 compartment sink, repeated violation.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

Intermediate - Cutting board(s) stained/soiled.

Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. **Corrected On-Site**

Intermediate - Interior of refrigerator soiled with accumulation of food residue.

Intermediate - No utensil provided for table to table condiment container. **Corrected On-Site**

Basic - Food debris/dust/soil residue on dry storage shelves, include WIC.

Basic - Food stored on floor, chicken, veggies, beef, WIC, COS

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

Basic - Water leaking from faucet/faucet handle, 3 compartment sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

High Priority - Employee washed hands with no soap, cook, COS

Intermediate - Cutting board(s) stained/soiled.

Intermediate - No hot running water at three-compartment sink, see 29.

Intermediate - Reach-in cooler shelves soiled with food debris.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Food debris/dust/soil residue on dry storage shelves, WIC, remove cardboard

Basic - Food stored on floor, rice, WIC, COS.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, scramble eggs 47 f, chicken, 49 f, RIC, cooks line, operator double stocked containers, COS.

Intermediate - Cutting board(s) stained/soiled.

Intermediate - Reach-in cooler shelves soiled with food debris.

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over beef, shrimp **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon **Corrected On-Site**

Basic - No Heimlich maneuver/choking sign posted, check online. **Repeat Violation**

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

Critical - Working containers of food removed from original container not identified by common name-seasoinings, salt, msm, sugar-cookline.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--*79 degrees; garlic oil-cookline, moved to cooler. Corrected On Site.

Critical - Observed potentially hazardous food thawed in standing water-fish in 3 compartment sink.

Critical - Observed food stored in a prohibited area-beef in grocery bags-freezer behind counter.

Critical - Observed uncovered food in holding unit/dry storage area-wong tons not covered in reachin freezer.

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.

Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface-3 compartment sink.

Observed a nonfood-grade basting brush used in food-in red sauce

Critical - Bathroom not enclosed with tight-fitting, self-closing doors.

Critical - Covered waste receptacle not provided in women's bathroom.

No Heimlich maneuver sign posted.

Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.-3 compartment sink

Critical - Observed soiled reach-in cooler gaskets-cookline.

Critical - Observed soil residue in storage containers==rice in white soy buckets.

Observed residue build-up on nonfood-contact surface-back door

Critical - Hot water not provided/shut off at employee hand wash sink-89 degrees, needs to be 110 at 3 compartment sink.

Observed wall soiled with accumulated food debris==behind garbage can-kitchen

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. garlic & oil. Corrected On Site. discarded.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. scrambled eggs on the prep area. Corrected On Site. moved inside a cooler.

Critical - Observed food stored on floor. onions, carrots on the walk in cooler. Corrected On Site.

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

Observed a nonfood-grade basting brush used in food.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves

Observed single-service articles stored without protection from contamination. take out boxes not inverted. Corrected On Site.

Observed wall soiled with accumulated food debris. next to slicer.

Ceiling not smooth and easily cleanable. some acoustic tiles in prep areas.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Working containers of food removed from original container not identified by common name. flour, squeeze bottles

Critical - Observed food being cooled by nonapproved method. deep closed container. Corrected On Site.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice in the walk in cooler. Corrected On Site. discarded.

Critical - Observed torn packages/bags of food exposing the contents to contamination. Corrected On Site. Repeat Violation.

In-use utensil not stored with handle above the top of potentially hazardous food and the container. cooked rice. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.

Observed build-up of grease on nonfood-contact surface. hood filters

Critical - Observed food stored in a prohibited area. restroom entrance.

Critical - Observed torn packages/bags of food exposing the contents to contamination. Corrected On Site.

Critical - Observed food stored on floor. melon on the walk in cooler. Corrected On Site. Repeat Violation.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink. Corrected On Site. Repeat Violation.

Observed beverage/ice dispensing equipment that allows contamination of the lip-contact surface. no-handled cup inside food container. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.

Observed build-up of grease on nonfood-contact surface. oven grill.

Critical - Hot water not provided/shut off at employee hand wash sink. restroom.

Critical - Observed toxic item stored by food. spices. Corrected On Site.

Violation: 15-38-1No mop sink or curbed cleaning facility provided. Repeat Violation.

Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves

Critical - Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. Corrected On Site.voluntarily discarded.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork, rolls, chicken in the walk-in cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic at the cookline. Corrected On Site. voluntarily discarded

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. soups on the steamtable. Corrected On Site. moved to a cooler.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk-in cooler.

Critical - No thermometer provided to measure temperature of food product.

Critical - Observed food stored on floor. rice, onions on drystorage area. Repeat Violation.

Critical - Observed uncovered food in holding unit/dry storage area. flour.

In-use utensil not stored with handle above the top of potentially hazardous food and the container. fried rice.

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

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.

Observed nonfood-grade containers used for food storage. shopping bags with meat in a reach-in freezer. Repeat Violation.

No mop sink or curbed cleaning facility provided. Repeat Violation.

Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves

Observed wall soiled with accumulated food debris. next to the slicer.

Lights missing the proper shield, sleeve coatings or covers. kitchen. Repeat Violation.

Critical - Observed expired Food Manager Certification.

Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.

Critical - Observed food stored in a prohibited area. flour on mopsink area.

Critical - Observed food stored on floor. drystorage. Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Observed dispensing equipment that allows contamination, bowl inside rice container.

Observed nonfood-grade containers used for food storage. meat in shopping bag.

No mop sink or curbed cleaning facility provided. curbed facility transformed in a drystorage area.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed build-up of grease on nonfood-contact surface. cooking equipment

Observed build-up of grease on nonfood-contact surface. hood filters

Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. Kitchen. Corrected On Site.

Lights missing the proper shield, sleeve coatings or covers.

Violation: 14-33-1Observed equipment in poor repair. Chest RIF door.

Violation: 33-11-1Missing drain plug at dumpster.

Violation: 37-12-1Ceiling not smooth and easily cleanable. ceiling tiles not smooth in prep area.

Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers. prep area.

Critical - Bathroom not enclosed with tight-fitting, self-closing doors.

Ceiling not smooth and easily cleanable. ceiling tiles not smooth in prep area.

Critical - Covered waste receptacle not provided in women's bathroom.

Critical - Handwash sink not accessible for employee use at all times. prep area.Corrected On Site.

Lights missing the proper shield, sleeve coatings or covers. prep area.

Missing drain plug at dumpster.

Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. cardboard used in prep area shelves.

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

Critical - Observed bathroom doors left open other than during cleaning or maintenance.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. lower shelves in prep area.

Observed build-up of grease on nonfood-contact surface. friers.

Observed build-up of grease on nonfood-contact surface. grill.

Observed employee with no hair restraint.

Observed equipment in poor repair. Chest RIF door.

Observed food debris accumulated on kitchen floor. rice storage area.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3C sink. Corrected On Site.

Critical - Observed food stored in a prohibited area. food stored in mop sink.

Critical - Observed food stored on floor. flour next to mop sink.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. prep area shelves.

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.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. salt.

Critical - Observed interior of microwave soiled.

Observed nonfood-grade containers used for food storage. shopping bags and cardboard in direct contact with egg rolls in WIC.

Observed nonfood-grade containers used for food storage. shopping bags with meat in chest RIF.

Observed nonfood-grade containers used for food storage. shopping bags with meat in kitchen entrance chest RIF.

Observed nonfood-grade containers used for food storage. shopping bags with meat in vertical RIF.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork, chicken, shrimps in fliptop RIC.

Critical - Observed potentially hazardous food thawed at room temperature. ground beef, chicken.

Observed single-use containers (boxes and/or cans) reused for the storage of food. can with eggs in cookline.

Critical - Observed soiled reach-in cooler gaskets. cookline.

Critical - Observed torn packages/bags of food exposing the contents to contamination. flour next to mop sink.

Critical - Observed torn packages/bags of food exposing the contents to contamination. rice in prep area.

Critical - Observed uncovered food in holding unit/dry storage area. crab rangoon in RIF.

Observed wall in disrepair. kitchen door.

Observed wall soiled with accumulated food debris. prep area.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice in cookline.

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

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

Wet wiping cloth not stored in sanitizing solution between uses.

Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements-currently a nos license Corrected On Site-operator will remove table

Critical - Identity of food or food product misrepresented-immitation crab used for crab rangoon on menu Corrected On Site-operator immediately made sign indicating immitation crab and posted on counter.

Observed clean utensils between equipment/walls-prep table and wall.

Observed employee with no hair restraint.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure-cooked touched rte pasta Corrected On Site-cook washed hands put gloves on.

Observed nonfood-grade containers used for food storage-shopping bag used to store chicken.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-ric flip top chicken, shrimp.

Critical - Observed potentially hazardous food thawed in an improper manner-phf observed thawing in 3 compartment sink.

Critical - Observed uncovered food in holding unit/dry storage area-chicken in rif.

Critical - Observed uncovered food in holding unit/dry storage area-pork in rif.

Observed wall soiled with accumulated grease-behind prep table.

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

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

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