- Basic - Bowl or other container with no handle used to dispense food. Bulk rice in kitchen, 2. **Corrected On-Site**
- Basic - Build-up of grease on nonfood-contact surface. Light switches in the kitchen and bathroom have long term buildup.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Tub of MSG on make table shelf over food for the public.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Metal scrub pad worn past usable state, 1 on cook line. **Corrected On-Site**
- Basic - Gaskets with grease build-up. Freezer and cooler on front line.
- 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. Bulk sugar in back of kitchen, **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. 2 of the 3 units on cook line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line, 3. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Bottles of: vinegar, soy sauce and teriyaki sauce on the cook line not labeled.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Right hand make table: chicken 49,49,49°, egg roll 49,49°, pork 49°.
- High Priority - Raw animal food stored over cooked food. Freezer on front line, raw chicken over Krab. Walkin cooler, raw chicken over shrimp. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Right hand make table, all items over 48°.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Right end reach in: chicken 49, 49, 49°, egg roll 49, 48°,
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer is incapable of taking temperature, and was the only one available.
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10/27/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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