- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Stored food not covered in walk-in cooler. **Repeat Violation** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation** **Warning**
|
10/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
- Basic - Food stored in dry storage area not covered. Rice bins **Corrected On-Site** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Paper menu used as liner for food container. **Warning**
- Basic - Plastic jug cut in half and reused as scoop. **Warning**
- Basic - Reuse of ridged single-use container. **Repeat Violation** **Warning**
- Basic - Stored food not covered in reach-in freezer. **Repeat Violation** **Warning**
- Basic - Stored food not covered in walk-in cooler. **Repeat Violation** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Bulk bins **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Repeat Violation** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw shrimp **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Repeat Violation** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Lids and tray **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation** **Warning**
- Intermediate - Refrigerator 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. See stop sale. Corrective action taken dial was turned to lower temperature **Warning**
|
10/13/2014 | Routine - Food | Warning Issued |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Reach in cooler
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 86°
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken
- Basic - Reuse of single-use number 10 cans.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over soy
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink used for purposes other than handwashing. Storage of lids
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in walk-in cooler, case of chicken, soy sauce
- Basic - Cloth used as a food-contact surface.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- 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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area., walk in cooler
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Dirty bucket not emptied
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, bulk bins of cornstarch, flour, etc
- Basic - Reuse of single-use number 10 cans.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler, chicken, beef, pork
- Basic - Stored food not covered in walk-in freezer, wontons, chicken
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw chicken next to carrots **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing, pan and lid in sink **Corrected On-Site**
|
8/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. Do not store the clever in the cracks between equipment; store it on a clean, dry surface.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Empty dirty-mop water, into the mop sink, after each use.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Do not place rice scoop in standing water; store it in the rice, with the handle above the rice.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Do not wrap food in take-out bags; use food grade-rated, zip-lock bags.
- High Priority - Dented/rusted cans present. Segregate severely-dented cans; and return them, to their respective vendors, for exchange. **Corrected On-Site**
- 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. Wash hands, and wear disposable-plastic gloves, when chopping vegetables. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Label open packages,of frozen foods, with the dates they are originally opened.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Repackaged, refrigerated foods must be labeled with the dates they are originally repackaged.
|
4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Metal can in rice
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Empty mop bucket after each use.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Standing water @ 94?
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Freezer
- Basic - Reuse of single-service articles.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts @ 74? **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.
|
1/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Observed wet nesting on cleaned containers.
- Critical - Hot water not provided/shut off at employee hand wash sink. Hot water at all sinks measured 88 degrees F. Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed egg cartons used under pans to soak up oil. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. Observed cooked rice being cooled covered in the walk-in cooler. Product placed in shallow pans to speed up the cooling process. Repeat Violation.
- Observed gaskets On make table refrigerator with slimy/mold-like build-up.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Using bowl as scoop in cooked food. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in 87 degrees F water.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bean sprouts on counter measured 78 degrees F. Product placed in reach-in cooler. Corn starch in water on cooks cart measured 82 degrees F. Product discarded by operator. Repeat Violation. Time as public health application given today.
- Critical - Observed raw animal food stored over cooked food. Raw shell eggs stored above cooked noodles in make table refrigerator. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked chicken, pork, eggrolls, etc. in reach-in cooler and walk-in cooler not date marked.
- Critical - Working containers of food removed from original container not identified by common name. Water in spray bottle and squeeze bottle not labeled. Repeat Violation.
|
6/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory - kitchen.
- Critical - Observed dented/rusted cans. See stop sale notice.
- Critical - Observed egg cartons used as a food-contact surface. Manager stated egg cartons used to soak up oil from cooked food.
- Critical - Observed food being cooled by nonapproved method. Observed cooked chicken (75F) being cooled at room temperature. Manager stated chicken was cooked one hour ago. Product moved into the walk-in cooler. 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. Using bowls without handle as scoop.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch in water on cooks cart measured 72F.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked brown rice in hot holding unit measured 101 - 116F.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Eggrolls, chicken, noodles, etc. in reach-in coolers and walk-in cooler not date marked.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Observed raw shell eggs stored at room temperature. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Water, wine water, etc. in plastic squeeze bottles not labeled.
|
2/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions - next to the one compartment sink. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Observed utensils stored in handwash sink in kitchen.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Cooked frozen foods in the reach-in freezer not date marked.
- Critical - Observed uncovered food in holding unit/dry storage area. Cooked food not covered in the walk-in cooler.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked chicken, eggrolls, pork, etc. in the walk-in cooler not date marked.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Sauces in plastic squeeze bottles not labeled.
|
10/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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 all employees training expired.
- Critical - Observed dented/rusted cans. See stop sale notice.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Using metal bowls as scoop in cooked chicken, shrimp, etc. in the reach-in-cooler (front counter).
- Observed nonfood-grade containers used for food storage. Eggrolls stored in cardboard boxes in reach-in-freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bean sprouts (79F), and corn starch (90F) on preparation table in kitchen. Product moved to working cooler.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Cooked frozen shrimp and chicken not date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
5/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Observed uncovered food in holding unit/dry storage area.rice
- Critical. Observed uncovered food in holding unit/dry storage area. numberous items in walkin cooler
- Observed nonfood-grade containers used for food storage.
- Observed nonhandled containers used in food storage.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. scoops
- Observed reuse of single-service articles.
- Wet mop not hung to dry.
- Observed improper storage of maintenance tools that interferes with cleaning. empty mop bucket after each use
|
12/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented cans. Segregate severely-dented cans; and return them, to their respective vendors, for exchange.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foodsmust be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or discard, the food item.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing buckets, of two capfuls bleach per gallon of water, for the storage of wet-wiping cloths between uses. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing buckets between uses. Corrected On Site.
|
7/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Working containers of food removed from original container not identified by common name. containers of sugar and flours need to be marked as to what is in large blue containers
- Critical. Observed raw animal food stored over cooked food. raw chicken over cooked ckicken Corrected On Site.
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. flour
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed utensils stored in crevices between equipment. knives
- Observed single-service articles stored without protection from contamination. not consistent in inverting plates
- Critical. Handwash sink not accessible for employee use at all times. blocked with several utensils
- Critical. Hand wash sink lacking proper hand drying provisions.sink next to dishwash sink
- Critical. Observed container of medicine improperly stored. Corrected On Site.
|
3/4/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed raw animal food stored over ready-to-eat food. beef and chicken over raw vegetable
- Critical. Observed uncovered food in holding unit/dry storage area.walkin
- Critical. Observed cloth used as a food-contact surface. on fried rice
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed a nonfood-grade basting brush used in food.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed single-service articles stored without protection from contamination. not inverted -several places
- Critical. Observed screen in window torn/in poor repair.
- Observed food debris accumulated on kitchen floor. mostly under dry storage shelves in back
- Wet mop not hung to dry.
|
11/9/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. chicken over vegetables Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. 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.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface. cooler next to stove and fryer
- Observed residue build-up on nonfood-contact surface portable fan dusty
- Observed single-service articles improperly stored.
- Observed reuse of single-service articles. can and to go bags
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed screen in door torn/in poor repair.
- Wet mop not hung to dry.
|
9/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/9/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Hot Wok, 1240 Kingsway Rd, Brandon, FL »