Wongs China Town Rest Degrades its Sanitary Rating
10 SW 6th St
Pompano Beach, FL 33060
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Critical - Observed food being cooled by nonapproved method. rice on cookline table at 120 degrees. cooling as per Mgr. Rice is stored in deep container (8 inches deep) Corrected On Site.
Critical - No conspicuously located thermometer in holding unit.in reach-in cooler in kitchen Repeat Violation.
Critical - Observed potentially hazardous food thawed at room temperature. ducks
Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw shrimp behind ready to eat / cooked foods in flip-top cooler. top Corrected On Site.
Critical - Observed raw animal food stored over ready-to-eat food. ra pork over noodles , vegetables in reach-in cooler Corrected On Site.
Critical - Observed raw animal food stored over cooked food. raw chicken over fried chicken in reach-in cooler Corrected On Site.Repeat Violation.
Critical - Observed food stored on floor. onions in kitchen
Critical - Observed uncovered food in holding unit/dry storage area. chicken in reach-in freezer uncoverd / unwrapped. freezer burn Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area. eggrolls in outside reach-in cooler Corrected On Site.
Critical - Observed used egg cartons used as a food-contact surface. 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. sugar container 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. in cut vegetables/fresh herbs and sliced onions containers 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. in chow mein noodles in server station Repeat Violation.
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. starch containerCorrected On Site.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Repeat Violation.
Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
Observed ripped/worn cardboard used as shelf cover.
Observed nonfood-grade containers used for food storage. fish/seafoods in freezer chest stired unprotected in shopping /grocery bags
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. shelfs
Observed clean utensils/equipment stored in dirty drawers/containers
Observed single-service items stored on floor. baking sheets/pans, cutting boards in kitchen Corrected On Site.
Observed single-service articles improperly stored. plastic utensils /forks not stored with handles facing one way
Observed grease accumulated under cooking equipment.
In use food dispensing utensils properly stored
Non-food contact surfaces clean
Non-food contact surfaces clean
Non-food contact surfaces clean
Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
Storage/handling of clean equipment, utensils
Walls, ceilings, and attached equipment, constructed, clean
Critical - Employee training validation
Critical - Exiting system - adequate, good repair
Food contact surfaces designed, constructed, maintained, installed, located
Food contact surfaces designed, constructed, maintained, installed, located
Critical - Food contact surfaces of equipment and utensils clean
Critical - Food contact surfaces of equipment and utensils clean
Critical - Food contact surfaces of equipment and utensils clean
Critical - Food protection during storage, preparation, display, service, transportation
Critical - Foods handled with minimum contact
Critical - Original container: properly labeled, date marking
No Violations Were Observed