- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's bathroom.
- Basic - Build-up of grease on nonfood-contact surface. Hood filters.
- Basic - Employee personal items stored in or above a food preparation area. Purse and keys above make table in cook line.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Black build up on them.
- Basic - Food stored on floor. Several jugs of cooking oil in dry storage and one in cook line.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water is 68°f, next to rice maker. Discarded by worker. **Corrected On-Site** **Repeat Violation**
- Basic - Reuse of single-use articles. Egg crates, used under cooked rice colanders. Make table and cook line. **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. On shelves on prep tables in kitchen, also on handwash sinks in kitchen and make table gaskets.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several in prep table. Kitchen.
- 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. Yellow rice in cook line and prep table, operator stated placed on time at 2pm. Time marked by operator. **Corrected On-Site**
- Intermediate - Employee rinsed utensil in handwash sink. Operator rinsed a red tray in front handwash sink.
|
10/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bulk bin
- Basic - Build-up of food debris on nonfood-contact surface. Door tracks of glass door cooler
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 87°
- Basic - Outer openings not protected with self-closing doors. Rear exit
- Basic - Reuse of single-use articles. Egg crates
- High Priority - Bulging cans present. One, brown sauce. Voluntarily discarded
- Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in sink **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Sink by triple sink
|
5/2/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Bulk bin
- Basic - Build-up of food debris on nonfood-contact surface. Door tracks of glass door cooler
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 87°
- Basic - Outer openings not protected with self-closing doors. Rear exit
- Basic - Reuse of single-use articles. Egg crates
- High Priority - Bulging cans present. One, brown sauce. Voluntarily discarded
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken and egg rolls in glass door reach in cooler 53° items moved to working unit
- Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in sink **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Sink by triple sink
- Intermediate - Reach-in cooler not 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. Glass door cooler by front counter ambient air temp 54°
|
4/29/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Vegetables, multiple locations.
- High Priority - Dented/rusted cans present. One can sauce, in use. Voluntarily discarded. **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Holding sani bucket at front HWS. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hot tap broken off in women's restroom.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both back HWS. **Corrected On-Site**
- 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 in water at room temp on cook line. Time marked. **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. No date marking observed at all. Multiple items.
|
9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dusty fan by cook line
- Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
- Basic - Employee used food thermometer to measure food temperatures without first cleaning/sanitizing the thermometer.
- Basic - Equipment in poor repair. Reach in cooler not properly working, foods between 48-50°
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 90° **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front counter **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage ' direct contact with food. Chicken in prep reach in cooler **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 58-50° chicken raw and cooked, egg rolls
- 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. Rice **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shrimp over cooked pork **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of food debris/grease/dust on food-contact surface. Vent in front counter cooler **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front counter one
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. One reading 40° in ice water
- 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. One that helps some times
|
6/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
- Critical - No conspicuously located thermometer in holding unit. Upright reach in cooler
- Observed a nonfood-grade basting brush used in food. Metal trim
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Handles on handsinks and two fans **Repeat Violation**
- Observed build-up of grease on nonfood-contact surface. Hood
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. Prep unit
- Critical - Observed food-contact surfaces encrusted with dust and/or soil deposits. Vent in upright cooler **Repeat Violation**
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Upright
- Critical - Observed live flies in kitchen. Two
- Observed nonfood-grade containers used for food storage. Bulk
- Observed reuse of single-service articles. Egg crates
- Critical - Observed shell eggs in use or stored with cracks or broken shells. **Corrected On-Site**
- Critical - Observed unlabeled spray bottle. Under 3 comp sink
- Observed unnecessary persons in the food preparation, food storage, or warewashing area. Customer in kitchen **Corrected On-Site**
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Chicken, rice **Corrected On-Site**
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Egg rolls, chicken **Repeat Violation**
- Critical - Working containers of food removed from original container not identified by common name. **Corrected On-Site** **Repeat Violation**
|
12/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Food not properly protected from contamination. bottom of garlic pan touching cut onions Corrected On Site. placed plastic wrap
- Critical - Handwash sink not accessible for employee use at all times. big trash can on the way Corrected On Site. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. handsink by 3 comp sink Corrected On Site. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. front handsink Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. soap dispenser and handles on handsink, also tracks on sliding door in upright reach in cooler
- Critical - Observed food being cooled by nonapproved method. 85F pork in kitchen, removed from over 1 hr ago, placed in walk in freezer; cream cheese wonton 85F in kitchen, cooked 30 min ago, placed in walk in freezer Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with dust and/or soil deposits. vents in 2 doors upright reach in cooler
- Critical - Observed handwash sink used for purposes other than handwashing. tray in it Corrected On Site. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 83F water for rice scoop Corrected On Site.
- Observed nonfood-grade containers used for food storage. several Repeat Violation.
- Observed single-service articles stored without protection from contamination. spoons and forks every other way at self-service area
- Critical - Observed uncovered food in holding unit/dry storage area. spices without lid, mushrooms bag open Corrected On Site.
- Observed wall soiled with accumulated grease. by handsink and bulk container in kitchen and by back door
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. chicken, wrote time Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. 120F dumplin, discarded
- Critical - Probe-type thermometer not used to ensure proper food temperatures. when cooling
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork cooked 2 days ago Corrected On Site.
- Critical - Thermometers not calibrated according to manufacturer's specifications. reading 38F in ice water Corrected On Site. Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm Corrected On Site. 200ppm
|
7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. trash can on way Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. handsink by 3 comp sink
- No copy of latest inspection report.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. dust on fan by cook line
- Observed build-up of grease on nonfood-contact surface. 3 hood filters
- Critical - Observed employee eating in a food preparation or other restricted area. kitchen prep table Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. 80F noddles, placed in walk-in cooler; 60F 40 min later Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. container in it Corrected On Site.
- Observed nonfood-grade containers used for food storage. pork in prep cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 60F rice; 49F noddles; explained time as public health control , wrote time Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. chicken, placed in walk in cooler Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. shrimp, turned cold water on Corrected On Site.
- Critical - Thermometers not calibrated according to manufacturer's specifications. reading 28F in ice water
- Critical - Vacuum breaker mising at hose bibb. faucets at mop sink
|
2/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. *back handwash sink near 3 compartment sink
- Critical - Hot water not provided/shut off at employee hand wash sink. front hand wash sink
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. spoon laying in pepper container Corrected On Site.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. No book no certificates available , owner out of town
- Observed build-up of mold-like substance on surface of nonfood-contact surface. reach in cooler at make table walk in cooler gaskets
- Observed employee with no hair restraint. *front end employee
- Critical - Observed food stored on floor. raw pork cases
- Critical - Observed handwash sink used for purposes other than handwashing. *spoon laying in handwash sink - back near bulk containers *Jug in handwash sink - back near 3 compartment sink Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bulk rice
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plastic bowls in bulk rice
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw beef skewers over spring rolls in walk in freezer
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. front make table soiled with sauces on racks and bottom shelf
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw pork received 1 hr before Corrected On Site- placed in walk in cooler, cook will chop and bbq this afternoon
- Observed smoking in an enclosed indoor workplace. *inspector observed 2 cigarette butts in collinder in the 3 compartment sink
- Observed wall soiled with accumulated food debris. wall at bulk containers
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked shrimp , cooked chicken , eggrolls in walk in cooler
- Wet wiping cloth not stored in sanitizing solution between uses.
|
8/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. Corrected On Site. scoop cut from milk jug
- Critical - Hot water not provided/shut off at employee hand wash sink. front handsink
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. wings
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
- Observed attached equipment soiled with accumulated dust. vent covers in walk-in
- Observed build-up of mold-like substance on surface of nonfood-contact surface. shelving in walk-in
- Critical - Observed cloth used as a food-contact surface. under cutting board
- Observed gaskets with slimy/mold-like build-up. reach-in
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. freezer Corrected On Site. (open packages)
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice 116'F Corrected On Site. back on stove
- Critical - Unlabeled toxic container does not bear the manufacturer's label. pink bottle, spray bottle
|
6/10/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Happy Wok, 8595 Beach Blvd Ste# 348, Jacksonville, FL »