Wok Cuisine Chinese Restaurant, 1910 Boy Scout Dr, Fort Myers, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Bowl or other container with no handle used to dispense food. Observed metal bowl with no handle used to scoop ready to eat rice.
- Basic - Food not stored at least 6 inches off of the floor. Observed bag if cabbage stored on floor.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Open dumpster lid.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar area.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed metal 10 oz cans used to store food.
- High Priority - Vacuum breaker missing at hose bibb at mop sink.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Handwash sink at cookline.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Handwash sink next to three compartment sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
- Intermediate - Packaged food not labeled as specified by law. Observed frozen fish not labeled in reach 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.
|
10/15/2014 | Routine - Food | Inspection Completed - No Further Action |
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