Wongs Eight Wonder Kitchen, 54 Us Hwy 1792 S, Debary, FL - Restaurant inspection findings and violations

Business Info

Name: WONGS EIGHT WONDER KITCHEN
Type: Permanent Food Service
Address: 54 Us Hwy 1792 S, Debary, FL 32713
License #: 7406921
Total inspections: 12
Last inspection: 09/24/2014

Restaurant representatives - add corrected or new information about Wongs Eight Wonder Kitchen, 54 Us Hwy 1792 S, Debary, FL »

Inspection findings	Inspection Date	Type	Disposition
Basic - Ice scoop handle in contact with ice. Corrected On-Site Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.	09/24/2014	Routine - Food	Inspection Completed - No Further Action
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site Intermediate - Handwash sink does not have enough water pressure to properly wash hands, storage room on other side of warewash area	2/26/2014	Routine - Food	Inspection Completed - No Further Action
Basic - Grease on the ground and/or pad around grease receptacle. Repeat Violation Basic - In-use tongs stored on oven door handle. Corrected On-Site Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Corrected On-Site	10/9/2013	Routine - Food	Inspection Completed - No Further Action
No Violations Were Observed	6/19/2013	Routine - Food	Call Back - Complied
Basic - Accumulation of debris on exterior of warewashing machine. Warning Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site Warning Basic - Grease on the ground and/or pad around grease receptacle. Warning Basic - Ice scoop handle in contact with ice. Corrected On-Site Warning High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 56f. Item moved to cooler. Warning High Priority - Vacuum breaker missing at hose bibb out side kitchen door. Corrected On-Site Warning Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar. Warning Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning	4/4/2013	Routine - Food	Warning Issued
Critical - Observed buildup of slime in the interior of ice machine. Critical - Observed expired Food Manager Certification, Qing Qing Huang expired 8/6/11. Critical - Observed food being cooled by nonapproved method, overing food during cool down. Corrected On Site. Critical - Observed uncovered food in holding unit/dry storage area, at bar area. Corrected On Site.	10/2/2012	Routine - Food	Inspection Completed - No Further Action
Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit, by cookline Corrected On Site. Repeat Violation. Observed residue build-up on nonfood-contact surface , handsink by dry storage roomnear.	2/21/2012	Routine - Food	Inspection Completed - No Further Action
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site. Water treatment device has not been inspected or serviced according to manufacturer's instructions. Corrected On Site.	11/2/2011	Routine - Food	Inspection Completed - No Further Action
Observed equipment in poor repair, in by walk in cooler chest freezer rust accumulated. Wiping cloth chlorine sanitizing solution not at proper minimum strength, over 100 ppm. Corrected On Site.	5/6/2011	Routine - Food	Inspection Completed - No Further Action
Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit, at Corrected On Site. Repeat Violation. Critical. Observed food stored on floor, boxes of grease in dry store room. Repeat Violation. Corrected On Site. Equipment or utensils not designed or constructed in a durable manner, using a can in bulk container for scooping. Corrected On Site. Repeat Violation. Observed nonfood-grade containers used for food storage, use plastic grocery bags, 2 in chest freezer one wic. Corrected On Site. Repeat Violation. Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance, shelf that tea and coffee urns stored across from ice machine Repeat Violation. Critical. Observed interior ceiling area of microwave lightly soiled, in kitchen Critical. Observed light buildup of slime in the interior of ice machine. Critical. Observed buildup of slime on soda dispensing nozzles, at wait station by ice bin.. Corrected On Site. Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner, clean pans on shekf across from cookline Repeat Violation. Corrected On Site. Observed single-service items stored on floor, in dry store room, cups. Corrected On Site. Critical. Bathroom not enclosed with tight-fitting, self-closing doors. Observed attached equipment lightly soiled with accumulated grease, bottom area of filters. Repeat Violation.	8/2/2010	Routine - Food	Inspection Completed - No Further Action
Critical. Wholesome, sound condition Critical. Original container: properly labeled, date marking Critical. Original container: properly labeled, date marking Critical. Original container: properly labeled, date marking Critical. Original container: properly labeled, date marking Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding Critical. Thermometers provided and conspicuously placed Critical. Thermometers provided and conspicuously placed Critical. Potentially hazardous food properly thawed Critical. Food protection during storage, preparation, display, service, transportation Critical. Food protection during storage, preparation, display, service, transportation Critical. Food protection during storage, preparation, display, service, transportation Critical. Food protection during storage, preparation, display, service, transportation Critical. Food protection during storage, preparation, display, service, transportation Critical. Food protection during storage, preparation, display, service, transportation Critical. Food protection during storage, preparation, display, service, transportation Critical. Food protection during storage, preparation, display, service, transportation Critical. Food protection during storage, preparation, display, service, transportation Critical. Potential for cross-contamination; storage practices; damaged food segregated Critical. Potential for cross-contamination; storage practices; damaged food segregated Critical. Foods handled with minimum contact Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan Critical. Proper hygienic practices, eating/drinking/smoking (evidence) Critical. Proper hygienic practices, eating/drinking/smoking (evidence) Food contact surfaces designed, constructed, maintained, installed, located Food contact surfaces designed, constructed, maintained, installed, located Food contact surfaces designed, constructed, maintained, installed, located Food contact surfaces designed, constructed, maintained, installed, located Food contact surfaces designed, constructed, maintained, installed, located Non-food contact surfaces designed, constructed, maintained, installed, located Critical. Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize Critical. Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize Wiping cloths clean, used properly, stored Critical. Food contact surfaces of equipment and utensils clean Critical. Food contact surfaces of equipment and utensils clean Critical. Food contact surfaces of equipment and utensils clean Non-food contact surfaces clean Storage/handling of clean equipment, utensils Storage/handling of clean equipment, utensils Storage/handling of clean equipment, utensils Single service items properly stored, handled, dispensed Single service articles not re-used Critical. Sewage and waste water disposed properly Critical. Cross-connection, back siphonage, backflow Critical. Cross-connection, back siphonage, backflow Critical. Outer openings protected from insects, rodent proof Walls, ceilings, and attached equipment, constructed, clean Walls, ceilings, and attached equipment, constructed, clean Critical. Toxic items properly stored Critical. Toxic items labeled and used properly Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel Clean and soiled linen segregated and properly stored Critical. Employee training validation Critical. Employee training validation	10/28/2009	Routine - Food	Inspection Completed - No Further Action
Critical. Per plans, Hand sink missing at dishwashing machine or area. Installing during inspection. Corrected On Site. Critical. Hand sink missing in food preparation room or area, end of cookline. Corrected On Site. Installed during inspection. Observed dumpster not onsite at time of inspection. Operator stated they call waste management to have them delivered when they are ready to open. Advised operator dumpsters must be on a non absorbant area.	7/9/2009	Food-Licensing Inspection	Inspection Completed - No Further Action

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