- Basic - Bowl or other container with no handle used to dispense food. Metal pan with missing handle used as scoop in bulk rice container **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup on make table and employee water bottle on prep table in back kitchen area **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Covers have some dust build up on them **Repeat Violation**
- Basic - Food stored in holding unit not covered. Tray of pork in walk in freezer not covered
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Scoop in water on make table next to rice container
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop with handle touching product in bulk flour container **Corrected On-Site** **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. Gaskets on cooler on cooks line has some black build up on them **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor. Bucket on floor behind front counter **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken 47°, raw shrimp 46°, pork 47°, cooked chicken 46°, cooked shrimp 47°, chicken wings 47°, cut cabbage 47°, al in walk in cooler. Corrective action-operator turned unit colder to bring temperature down. **Repeat Violation**
- 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. Corn star hand water not time marked. Corrective action-operator marked time of 12:00 to be discarded at 4:00pm **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. White rice 127°-141° in rice holder. Operator stirred product to disperse heat more evenly
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Whole shell eggs 51° in walk in cooler. Corrective action-operator turned unit colder
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer in unit on cooks line broken-red line only moves to 12°
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing proof for one employee working at time of inspection. And card for Hua Lian expired in March
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sweet n sour chicken, sweet n sour shrimp, egg rolls and crunchy noodles all prepared 2 days ago not date marked **Corrected On-Site** **Repeat Violation**
|
08/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In rice bulk container and in walk in cooler chicken. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in kitchen. Container of soy sauce on floor by cook line, rice on floor in back storage area. **Repeat Violation**
- Basic - Cloth used as a food-contact surface. Cloth used to dry sprouts in walk in cooler. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food under prep table in back storage area and also in walk in cooler.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Has dust build up.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop handle in rice in back prep area. **Repeat Violation**
- Basic - Nonfood-grade bags used in direct contact with food. Brown bags used for bok choy walk in cooler and cabbage on prep table.
- Basic - Reuse of single-use articles. Water jugs cut in half, used as a scoop. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Black build up along right side of reach in cooler across from cook line. **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor. Red bucket with sanitizing solution stored on floor in front kitchen area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 66°, wings 46°, bourbon chicken 44° rangonns 45°, pork 46°, bok choy 44° corrective action, keep door closed and keep under refrigeration.
- High Priority - Potentially hazardous (time/temperature control for safety) food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. Egg rolls 53° and sweet and sour chicken 65° when time began.
- 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. No time mark for the cornstarch and water and the whole shell eggs. Corrective action, added the time mark to items. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Rice reheated to 103°, corrective action, rice cooker turned up.
- High Priority - Presence of insects, rodents, or other pests. Sugar ant in top of rice cooker when opened.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef in walk in cooler. **Corrected On-Site**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Establishment uses chlorine and only has test strips for quats.
- Intermediate - Packaged food not labeled as specified by law. Sauces and seasonings throughout estsblishment.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls and sweet and sour chicken not date marked, made 2 days prior. **Repeat Violation**
|
3/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plastic bowls used as scoops in bulk container **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in kitchen. Several container of food on floor in kitchen **Repeat Violation**
- Basic - Equipment in poor repair. Cooler on cooks line ambient temperature are 53°. Operator turned thermostat up to make it colder
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Cover has some dust/dirt built up on it
- Basic - Food not stored at least 6 inches off of the floor. Employee peeling shrimp with shrimp bucket on floor in font kitchen area **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop in bulk flour container laying with handle touching **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp sitting in standing water thawing
- Basic - Soiled reach-in cooler gaskets. Gaskets on coolers on cooks,line have some black buildup on them **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Chicken 47°, pork 46°, beef 45°, dumplings 44°, shrimp 44° all in small unit on cooks line. Corrective action-operator turned unit up to make to colder
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. White rice 117° in hot holding unit. Corrective action-operator will add rice to time as a public health control until unit is repaired
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Whole shell eggs 68°, sitting on cooks line. Corrective action-operator added to time as a public health control and will discard at 3:30 **Repeat Violation**
- 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. No to e marking on cornstarch and water, cabbage for lo mein **Corrected On-Site** **Repeat Violation**
- 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. Employee touching raw chicken in back kitchen with bar hands. **Repeat Violation**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for 1employee
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls and other food items in walk in cooler prepared yesterday not date marked **Corrected On-Site**
|
10/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Multiple food items not labeled
- Basic - Bowl or other container with no handle used to dispense food. Plastic bowls used as scoop in bulk container **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in kitchen. Soy sauce buckets in floor in kitchen **Repeat Violation**
- 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. Bottle of water on prep table in kitchen
- Basic - Gaskets with slimy/mold-like build-up. On coolers on cooks line have build up **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop handles laying in bulk food containers
- Basic - Outer openings not protected with self-closing doors. Back door is not self closing
- Basic - Plastic jug cut in half and reused as scoop. Used as funnel and scoop
- Basic - Reuse of single-use number 10 cans. Used to store whole shell eggs in cooler
- Basic - Single-service articles not stored inverted or protected from contamination. On shelf in kitchen **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth stored on front counter **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Several containers through out establishment
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee talked on personal telephone and the went back to making won tons without washing hands
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken wings 45° in reach in cooler. Employee stated they have been inside cooler. **Repeat Violation**
- 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. General Tso chicken, sweet and sour chicken and egg rolls all missing time mark
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket at 300ppm **Corrected On-Site**
- 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. Employee making pork wontons with bare hands
- Intermediate - Handwash sink not accessible for employee use at all times. Sink at back of cooks line has lid for pot in it. Sink in back kitchen area has pan in it **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Interior of cooler has old food built up in it
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 4 employees working at time of inspection without one of them being a certified food manager
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in walk in cooler not date marked
|
6/5/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about King Wok, 11043 Crystal Springs Rd #3, Jacksonville, FL »