- Basic - Bowl or other container with no handle used to dispense food. In rice by back door
- Basic - Cardboard used to line nonfood-contact shelves. On small prep table on cooks line.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water on top of reach in cooler on cooks line.
- Basic - Hood filter not tight fitting over fryer on cooks line.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Vinegar bottle cut to make scoop for cooked rice.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Wontons and egg rolls in walk in cooler not date marked.
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07/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Leaking pipe at plumbing fixture. Under handsink beside dish area.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. At sink end o cooks line.
- 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. Employee cutting carrots with bare hands. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishes being washed and not sanitized. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cornstarch and water 86°, garlic and oil 60°. Corrective action, set up time as public health control. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed in 3 comp. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Handsink blocked with utensils/dishes.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. cornstarch and water 86°, garlic and oil 60°. Issued TPHC paper work
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Reach in cooler preps line
- Basic - Open dumpster lid.
- Basic - Ripped/worn tin foil used as side of fridge and microwave cover.
- Basic - Screen in door torn/in poor repair
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed Hands in three compartment sink.
- Intermediate - Handwash sink not accessible for employee use at all times. Both hand wash sinks blocked by table and other items.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, cooked chicken.
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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
- Basic - Gaskets/seals on holding unit in poor repair. **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface.Metro shelves in the walk in cooler
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. **Repeat Violation**
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Throughout **Repeat Violation**
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3/20/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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