Wok Deli, 1846 61st Avenue North, St Petersburg, FL - Restaurant inspection findings and violations

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Business Info

Name: WOK DELI
Type: Permanent Food Service
Address: 1846 61st Avenue North, St Petersburg, FL 33714
License #: 6212927
Total inspections: 5
Last inspection: 11/06/2014
Add photo of this business Description:

Ratings Summary

Based on 1 vote

Overall Rating:
*
1.0
Ratings in categories:
Food:
*
1.0
Service:
*
1.0
Price:
*
1.0
Ambience:
*
1.0
Cleanliness:
*
1.0

Restaurant representatives - add corrected or new information about Wok Deli, 1846 61st Avenue North, St Petersburg, FL »


Inspection findings

Inspection Date

Type

Disposition
  • No Violations Were Observed
 11/06/2014Routine - FoodAdmin. Complaint Callback Complied
  • Basic - Floor tiles cracked, broken or in disrepair. **Repeat Violation** **Warning**
  • Basic - Reach-in cooler gasket torn/in disrepair. (Cook line make table. Kitchen 3 door unit.) **Repeat Violation** **Warning**
  • Basic - Water leaking from faucet/faucet handle. 3 compartment sink. **Warning**
 07/29/2014Routine - FoodCall Back - Complied
  • Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
  • Basic - Floor tiles cracked, broken or in disrepair. **Repeat Violation** **Warning**
  • Basic - Reach-in cooler gasket torn/in disrepair. (Cook line make table. Kitchen 3 door unit.) **Repeat Violation** **Warning**
  • Basic - Standing water on top storage shelf in walk in unit. **Corrected On-Site** **Warning**
  • Basic - Water leaking from faucet/faucet handle. 3 compartment sink. **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (51°F raw chicken, 51°F raw beef, 54°F cooked pork, 110°F fried rice in pot). Immediately discarded cooked pork, relocated raw meats to walk in, reheated rice. **Warning**
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. (Cooked pork, 54°F, not cooling) **Warning**
  • 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. (Cookline make table unit) **Warning**
  • Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. (Cooked rice) **Corrected On-Site** **Warning**
 07/28/2014Routine - FoodAdministrative complaint recommended
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. (On pass thru window from cook line to front line.) **Warning**
  • Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
  • Basic - Floor area(s) covered with standing water. (Below pot burner at cookline) **Warning**
  • Basic - Floor linoleum tiles cracked, broken or in disrepair at cookline. Large gaps are not sealed. **Warning**
  • Basic - Food not stored at least 6 inches off of the floor. (Multiple soy sauce buckets) **Warning**
  • Basic - Grease accumulated under cooking equipment. **Warning**
  • Basic - Interior of microwave soiled with encrusted food debris. **Warning**
  • Basic - Leaking pipe at plumbing fixture at right side of wok station where water is observed flowing onto the floor from drawer trap. **Warning**
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. (Above cookline) **Warning**
  • Basic - Reach-in cooler gasket torn/in disrepair. (Maketable cooler and cooler below rice cookers) **Warning**
  • Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
  • Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
  • 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. **Warning**
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. **Warning**
  • Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**
  • Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. **Warning**
  • Portable fire extinguisher gauge in red zone. For reporting purposes only. (By bbq oven) **Warning**
 4/10/2014Routine - FoodCall Back - Complied
  • Basic - Bowl or other container with no handle used to dispense food. (Bowl stored in container holding white granular product near bbq oven) **Warning**
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. (On pass thru window from cook line to front line.) **Warning**
  • Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. (Large box of food pails next to reach in freezer) **Corrected On-Site** **Warning**
  • Basic - Clean utensils or equipment stored in dirty container in prep table near plastic wrap box. Container is holding clean utensils, rusty utensils, soiled paper, debris. **Warning**
  • Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
  • Basic - Equipment in poor repair. (Cutting board at 3 compartment sink has large hole and peeling surface. Reach in cooler, below rice cookers, right side doors do not properly close. Ambient air is 55°F ) **Warning**
  • Basic - Floor area(s) covered with standing water. (Below pot burner at cookline) **Warning**
  • Basic - Floor linoleum tiles cracked, broken or in disrepair at cookline. Large gaps are not sealed. **Warning**
  • Basic - Food not stored at least 6 inches off of the floor. (Multiple soy sauce buckets) **Warning**
  • Basic - Grease accumulated under cooking equipment. **Warning**
  • Basic - In-use tongs stored on pipe running along wall at cookline. **Corrected On-Site** **Warning**
  • 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. (Scoop in sugar, bowl in white granular product) **Warning**
  • Basic - Interior of bbq oven has heavy accumulation of black substance/grease/food debris. (Cook states oven is cleaned before use, being left soiled for multiple days.) **Warning**
  • Basic - Interior of microwave soiled with encrusted food debris. **Warning**
  • Basic - Leaking pipe at plumbing fixture at right side of wok station where water is observed flowing onto the floor from drawer trap. **Warning**
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. (Above cookline) **Warning**
  • Basic - Reach-in cooler gasket torn/in disrepair. (Maketable cooler and cooler below rice cookers) **Warning**
  • Basic - Silverware/utensils stored upright with the food-contact surface up. (In container at 3 compartment sink) **Warning**
  • Basic - Soil residue build-up on nonfood-contact surface. (Crash cart has soiled shelves and soiled newspaper on sections of shelves.) **Warning**
  • Basic - Soiled newspaper used to line food-contact shelves below hot table where soup base and seasoning bottles ate stored along with cooking utensils and storage containers. **Warning**
  • Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
  • Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**
  • High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
  • High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. (0ppm chlorine and 0ppm quaternary ammonium. No sanitizer present while employee was washing dishes.) **Warning**
  • High Priority - Dairy products cold held at greater than 41 degrees Fahrenheit. (54°F half and half in cooler below rice cookers) **Corrected On-Site** **Warning**
  • High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. (64°F-68°F reconstituted garlic on crash cart) **Corrected On-Site** **Warning**
  • High Priority - Immediate discard of potentially hazardous (time/temperature control for safety) food due to temperature abuse. ( cornstarch and water, reconstituted garlic, half and half) **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Make table cooler 54°F raw chicken in make table from walk in, 45°F opened can of mushrooms, 44°F shrimp in lower section. 84°F cornstarch and water at cookline.). Corrective action taken to discard some items, relocate others to walk in. **Warning**
  • High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. ( portioned bags of chicken over tofu, cookies in reach in freezer) **Warning**
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. (Chicken portions over pork) **Warning**
  • High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. (One crate, 23 eggs, at 74°F ) **Corrected On-Site** **Warning**
  • Intermediate - Accumulation of food debris/grease on food-contact surface. (Exterior of multiple soy sauce containers and lids.) **Warning**
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
  • 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. **Warning**
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. **Warning**
  • Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**
  • Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. 20°F in ice bath. **Corrected On-Site** **Warning**
  • 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. (Some employees, cook, employed over 60 days) **Warning**
  • Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. (For garlic in oil, shell eggs, cornstarch and water all held at room temperature during lunch) **Warning**
  • Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. **Warning**
  • Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. (cooked rice 85°F -98°F) **Corrected On-Site** **Warning**
  • Portable fire extinguisher gauge in red zone. For reporting purposes only. (By bbq oven) **Warning**
 4/8/2014Routine - FoodAdministrative complaint recommended

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1 User Review:

Jennifer Sullivan

Added on Jan 17, 2015 7:39 PM
Visited on Jan 17, 2015 7:00 PM
Food:
*
Service:
*
Price:
*
Ambience:
*
Cleanliness:
*
I ordered for delivery and was told my delivery would be made in an hour. Even though I thought that was long, I waiting..... and waited.... until an hour and a half went by. I called the restaurant and was told I had to wait YET ANOTHER HOUR for food. WHAT? I was hungry then!!! I was hungry when I ordered the food an hour and a half before!!! I have never been so insulted! What a waste of an evening and an epic fail! I order out a lot and I am a loyal customer..... never to this place!!!!
Would you recommend WOK DELI to others? No
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