- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bowl or other container with no handle used to dispense food. Inside condiment container,
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Plumbing system in disrepair. Vegetable sink.
- Basic - Reuse of single-use articles. 5 gallons bucket of duck sauce reused to house flour, sugar.
- Basic - Soil residue build-up on nonfood-contact surface. Kitchen grease tray.
- Basic - Stored food not covered in walk-in cooler. Sliced vegetables,
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 43F chicken, 43F beef, 43f shrimp, 43F pork, bags of ice added. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Ribs stored above vegetables.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Frozen Eggrools, ribs,
|
10/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
07/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Intermediate - Manager lacking proof of food manager certification.
|
5/15/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. SEVERAL BOXEXS BEING STORED ON WALK IN COOLER AND WALK IN FREEZER
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. SANITIZER NOT DISPENSING PROPERLY. ADVICE OPERATOR TO USE THREE COMPARTMENT SINK UNTIL TECH FIXES DISH MACHINE
- Basic - Employee beverage container in ice machine/ice bin. WAITSTAFF ICE BIN WATER BOTTEL IN COOLER **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food stored in holding unit not covered.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Stored food not covered in walk-in freezer.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. PREP COOK SLICING VEGETABLES WITHOUT GLOVES
- High Priority - Raw animal foods not properly separated from each other in holding unit. RAW CHICKEN BEING STORE SAME CONTAINER AS RAW PORK
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. OPERATOR PLACE EGGS IN COOLER TO BRING DOWN TEMPERTURE **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.ALL HWS BEING USE TO STORED FOOD OR DISHES
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. SEVERAL ITEMS IN WALK IN COOLER NOT DATE MARK
|
5/14/2014 | Routine - Food | Warning Issued |
- Basic - Food debris accumulated on kitchen floor.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
|
3/31/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Real Wok, 4640 Hypoluxo Rd Ste 5, Lake Worth, FL »