- Basic - Bowl or other container with no handle used to dispense food. Do not scoop dry rice with a tin can; provide a scoop with a handle.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Clean the food dust from the exterior surfaces of the bulk-storage bins.
- Basic - Food stored on floor. Store the bag of onions off the floor in the kitchen.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Empty dirty-mop water, into the mop sink, after each use.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Do not store frozen foods in plastic-takeout bags; use food-grade-rated "zip-lock" bags.
- Basic - Open dumpster lid. Keep the dumpster lids closed.
- Basic - Self-closing device on bathroom door disconnected/broken. Re-attach the self-closing apparatus on the restroom door.
- Basic - Urinal not flushing/functioning properly. Repair the inoperable urinal in the restroom.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide anitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses.
- Basic - Working containers of food removed from original container not identified by common name. Label bulk-storage bins with the common names of their contents.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Store dated clam labels in chronological order on the premises.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Write the date, on the label, that the last clam in the package is used.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Store clam tags on the premises for at least 90 days.
- 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. Employees must pass Food Safety Training within 60 days of hiring. Keep proof of completed training on the premises.
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09/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in dry storage area not covered. Transfer bread crumbs, from their open bag, to a clean, covered container.
- Basic - Garbage on the ground and/or pad around dumpster. Break down the empty boxes, and place them in the dumpster.
- Basic - Hood soiled with accumulated grease. Clean the accumulated grease from the hood filters.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Do not wrap frozen meats in plastic-grocery bags; use "zip-lock" bags.
- Basic - Open dumpster lid. Keep dumpsterr lids closed.
- Basic - Soiled reach-in cooler gaskets. Clean the black substance from the refrigerator-door gaskets.
- Basic - Working containers of food removed from original container not identified by common name. Label bulk-storage bins with the common names of their contents.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Store meats on one side of the walk-in cooler, and vegetables on the other side.
- High Priority - Raw animal food not separated from ready-to-eat food during preparation. Store all cooked foods, on the middle shelves, in the walk-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Store raw meats, on the bottom shelves, in the walk-in cooler.
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Store prepped vegetables, on the top shelves, in the walk-in cooler.
- Intermediate - Handwash sink not accessible for employee use at all times. Step ladder is blocking access, to the hand-washing sink, in the dish-washing area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provide paper towels, at the hand-washing sink, in the dish-washing area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged.
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5/23/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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