No 1 Wok, 15880 Summerlin Rd Ste 302, Fort Myers, FL - Restaurant inspection findings and violations

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Business Info

Name: NO 1 WOK
Type: Permanent Food Service
Address: 15880 Summerlin Rd Ste 302, Fort Myers, FL 33908
License #: 4605284
Total inspections: 5
Last inspection: 09/08/2014
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Ratings Summary

Based on 1 vote

Overall Rating:
****•
4.3
Ratings in categories:
Food:
*****
5.0
Service:
n/a
n/a
Price:
***
3.0
Ambience:
****
4.0
Cleanliness:
****
4.0

Restaurant representatives - add corrected or new information about No 1 Wok, 15880 Summerlin Rd Ste 302, Fort Myers, FL »


Inspection findings

Inspection Date

Type

Disposition
  • Basic - Clean knives/utensils stored in crevices between equipment. Knife stored between reach in cooler and food prep table at cookline.
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
  • Basic - Working containers of food removed from original container not identified by common name. Flour, sugar, and msg bins.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Precooked shrimp 44°F, raw shrimp 45°F in reach in cooler a crossed from cookline. Reach in cooler turned down. **Corrected On-Site**
  • Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Cold water at handwash sink in dishwash area.
  • Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
 09/08/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
  • Basic - Employee with no hair restraint while engaging in food preparation. Employees at cookline.
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
 5/8/2014Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
 3/14/2014Complaint FullCall Back - Complied
  • Basic - Clean knives/utensils stored in crevices between equipment. **Repeat Violation**
  • Basic - Garbage on the ground and/or pad around dumpster.
  • Basic - Open dumpster lid. **Corrected On-Site**
  • Basic - Reuse of single-service articles. Observed plastic jugs reused converted into scoop.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. Food prep area. **Repeat Violation**
  • High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
  • Intermediate - Cold water not provided/shut off at employee handwash sink. Handwash sink next to three compartment sink.
  • Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink. **Repeat Violation**
  • Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink used to store plastic jug/ scoop. **Repeat Violation**
  • Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. **Repeat Violation**
  • Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Precooked foods in walk in cooler. **Repeat Violation**
 1/7/2014Complaint FullWarning Issued
  • Basic - Clean knives/utensils stored in crevices between equipment. Knives stored between reach in coolers at cookline.
  • 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.
  • Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
  • Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Plastic container with no handle used to scoop rice, flour, and sugar.
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
  • Basic - Reuse of single-service articles. Plastic jugs converted and used as scoops.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - Employee failed to wash hands before putting on gloves to work with food.
  • High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee chopping Precooked chicken with barehands. Employee washed hands and put in gloves. **Corrected On-Site**
  • High Priority - Raw animal foods not properly separated from each other in holding unit. Observed raw chicken over raw shrimp in walk in cooler. **Corrected On-Site**
  • High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  • Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in three compartment sink.
  • Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Fried chicken in reach in cooler 79°F. **Corrected On-Site**
  • Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in food prep area used to store metal container. **Corrected On-Site**
  • Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at end of cookline. **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. Precooked foods in walk in cooler.
 10/2/2013Routine - FoodInspection Completed - No Further Action

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1 User Review:

Chris Smith

Added on Jan 13, 2015 2:12 PM
Visited on Jan 13, 2015 3:12 PM
Food:
*****
Service:
n/a
Price:
***
Ambience:
****
Cleanliness:
****
The best Chinese food in Fort Myers. Have known the owners for many years and they are amenable to any questions you may have. Very pleasant and timely. I have tried other restaurants in the area and no other compares to #1 Wok. Highly recommend this restaurant!
Would you recommend NO 1 WOK to others? Yes
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