- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Some dust build up on fan covers
- Basic - Single-service articles not stored inverted or protected from contamination. Containers on cooler at end of cooks line not inverted **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Gaskets and under door handle on reach in cooler on cooks line has some build up
- High Priority - Live, small flying insects in food preparation area. Some flies on kitchen and dining room areas
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pork 47°, noodles 49°, cooked chicken 47°, cooked shrimp 46°, dumplings 46° all items in last side of reach in cooler on cooks line.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand sink at entrance to kitchen hot water turned off. Operator stated faucet leaks
- 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. Cooler on cooks line ambient temperature at 54° at time of inspection. Checked along with operators thermometer several times to see if door staying closed would help.
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles next to mop sink not labeled
|
07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plastic bowls use as scoops in bulk flour and sauce containers. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup on make table next to rice and soup containers **Repeat Violation**
- Basic - Food stored on floor. Bucket of sauce on floor in walk in cooler and bag of rice on floor in storage room
- Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel used under cutting board on back prep table
- Basic - Reuse of single-use articles. Old egg crates and old cans reused as scoop and drain boards **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. Gaskets on cooler on cooks line have some black build up on them **Repeat Violation**
- 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 and the time removed from temperature control cannot be determined. Items held under Time as a Public Health Control not marked with time they were placed in operation. Location opened at 11:00 am and operator stated they were pulled out of refrigeration at that time. **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. Egg rolls, spring rolls, sweet and sour chicken made yesterday morning to date marked **Repeat Violation**
|
2/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops in rice, soup and other containers
- 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. Open drink on back make table in kitchen
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Dust build up on fan covers **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up. Coolers on cooks line have some black build up on them **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop laying in bulk containers with handles touching product **Corrected On-Site**
- Basic - Reuse of single-use articles. Gray egg crates reused to drain food
- 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. Female employee cracking eggs in to product for order
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Krab sticks 52° in walk in cooler Corrective action-moved to freezer **Repeat Violation**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Bourbon chicken 48° in walk in cooler Corrective action-moved container to chest freezer **Repeat Violation**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Whole shell eggs 72° sitting on make table in back kitchen. Discussed possibly adding them to the list of product under Time as a Public Health Control
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple food items prepared on site not date marked **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle stored under triple sink **Repeat Violation**
|
10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. Case of carry out containers on floor in kitchen
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Covers dusty
- Basic - Soiled reach-in cooler gaskets. Coolers on line have some black build up on them. Discussed with operator a way to clean them **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw pork mixture stored over fruit in walk in cooler **Corrected On-Site** **Repeat Violation**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 45?, beef 44? both in front cooler. Pork 45?, beef 45? both in walk in cooler Corrective action-All items has ice bags placed on top of them.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Unit in walk in cooler reading 32?, ambient air temperature 41?
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Noodles and dumplings made monday not date marked **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Next to triple sink
|
5/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In containers of rice and sugar **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoops in bulk sugar and rice bags have handle touching food
- Basic - Soiled reach-in cooler gaskets. Gaskets in cooler on cooks lines
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. Have excess build up
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Old egg crates used as grease dripping holder **Repeat Violation**
- 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 and the time removed from temperature control cannot be determined. See stop sale. Corn starch and water not time marked.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over steak in walk in cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler
|
1/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler food temperatures at 45f-48f. Ambient temperature at 48f. Stand up reach in cooler food temperatures at 47f-48f. Ambient temperature in reach in cooler 47f. Do not use walk in cooler or stand up reach in cooler units to hold potentially hazardous food until they are able to maintain a ambient temperature of 41f or below.
- Equipment or utensils not designed or constructed in a durable manner. Plastic Vinegar container cut and used as a scoop. Repeat Violation.
- Equipment or utensils not designed or constructed in a durable manner. bowls without handles used as scoops in bulk rice and dried beans
- Equipment or utensils not designed or constructed in a durable manner. non food grade drill with paint mixer attchment used as a food mixer
- Critical - Handwash sink not accessible for employee use at all times.Inback kitchen area blocked by blue container Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. make table
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.Fan covers in Walk in cooler dusty
- Observed cloth under cutting board Corrected On Site. Repeat Violation.
- Observed nonfood-grade containers used for food storage. Cardboard Box used to store cooked won ton strips. Repeat Violation.
- Observed old food stuck to clean dishware/utensils. meat cleaver
- Critical - Observed potential cross contamination. collander of cooked chicken draining on old shell egg crate
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tofu 45f,chicken 46f, chicken 46f, beef 47f, cream cheese 46f, tempura chicken 47f all in walk in cooler. Beef 48f, egg rolls 47f, spring rolls 47f in front reach in cooler. Corn starch 83f, garlic in oil 110f on cooks line. Corrective action-started to move some potentially hazardous food items to reach in make table cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Multiple Repeat Violation.
|
9/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. towel under cutting board Repeat Violation.
- Food-contact surface not smooth and easily cleanable. homemade scoop
- Critical - Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Observed dented/rusted cans. soy sauce Repeat Violation.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Repeat Violation.
- Observed nonfood-grade containers used for food storage.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Observed raw chicken box reused to store egg rolls Corrected On Site.
- Observed reuse of single-service articles. can for utensil storage Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. multiple
|
3/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. towel under cutting board
- Critical - Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. blocked with buckets
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. hood filters Repeat Violation.
- Critical - Observed dented/rusted cans. one Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. rice Corrected On Site.
- Observed reuse of single-service articles. baby corn can used for mushrooms Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken 99'F sitting on counter Corrected On Site. moved to fridge
|
11/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. didn't know big 4 foodborne illnesses Repeat Violation.
- Equipment or utensils not designed or constructed in a durable manner. home made scoop for sauce Corrected On Site. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site. Repeat Violation.
- Critical - No thermometer provided to measure temperature of food product. 0-220F, found it Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. hood filter Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee just arrived and started cooking without washing hands Corrected On Site.
- Critical - Observed employees using same utensil to handle raw product. raw chicken tongs used for raw shrimp
- Critical - Observed flammable material stored around water heater. For reporting purposes only. cardboard box Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with dust and/or soil deposits. vent in upright reachin cooler
- Observed gaskets with slimy/mold-like build-up. walk-in cooler and freezer
- Observed nonfood-grade containers / bag used for food storage. blue container for rice; and wal mart bags in walk-in freezer Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 66F ; garlic and oil 68F on cook line; explained time as public health control, wrote times Corrected On Site.
- Observed reuse of single-service articles. sauce can used for sugar at cook line Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. eggrolls and cut veggies in walk-in cooler Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. eggrolls cooked on saturday, in walk-in cooler Repeat Violation.
- Critical - Unlabeled toxic container does not bear the manufacturer's label. sanitizer bucket Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. prep table Corrected On Site. Repeat Violation.
|
2/7/2011 | Routine - Food | 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. chicken, eggrolls in upright reachin
- Critical. Working containers of food removed from original container not identified by common name. bulk containers, salt, sugar, seasoning
- Critical. No thermometer provided to measure temperature of food product. 0-220F
- Critical. Observed raw animal food stored over cooked food. raw chicken over cooked chicken in upright reachin Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. rise, and flour on storage area
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. on rice and soup
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Equipment or utensils not designed or constructed in a durable manner. hand made scoop
- Observed nonfood-grade containers used for food storage. blue container for rice and gray containers for sugar, salt and seasoning
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine or bucket. Chlorine
- Critical. Equipment food-contact surfaces and utensils not sanitized. washing and rinsing pot only; explained proper dishwashing
- Wet wiping cloth not stored in sanitizing solution between uses. on prep table
- Critical. Observed soiled reach-in cooler gaskets. upright reachin
- Observed build-up of grease on nonfood-contact surface. hood filter
- Observed gaskets with slimy/mold-like build-up. walk-in cooler and freezer
- Observed reuse of single-service articles. can for spatula and tongs by cook line; oil jogs for sauce in walk-in cooler
- Critical. No handwashing sign provided at a handsink used by food employees.
- Ceiling not smooth and easily cleanable. ceiling tiles in kitchen
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizer bucket
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
- Critical. Certified Food Manager unable to answer basic Food Code questions. didn't know big 4 foodborne illnesses
|
8/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Handwashing cleanser lacking at handwashing lavatory. bathroom nor kitchen Corrected On Site.
- No Heimlich maneuver sign posted.
- 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. Pro
|
4/1/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Report review
Restaurant representatives - add corrected or new information about King Wok, 1699 South 14th Street Ste 10, Fernandina Beach, FL »