- Basic - Bowl or other container with no handle used to dispense food. Bowl being used as scoop for fried chicken in make table near fry vats. **Repeat Violation**
- Basic - Gaskets/seals on holding unit in poor repair. Make table reach in cooler by wok station.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Knives in bowl by drink station.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken and beef over soy sauce containers in walk in cooler. **Repeat Violation**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Container of tofu in walk in cooler. Opened 2 days ago per manager. **Corrected On-Site**
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10/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in maketable **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Equipment or utensils not designed or constructed in a durable manner. Cut jug as scoop **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of mixing bowls
- Basic - Stored food not covered in walk-in cooler. Numerous **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Knife washed but not sanitized
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Numerous in walk in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggrolls in frontline reach in cooler at 46 °f: Corrective Action : Moved to working cooler
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. Beef over ice/ cooked foods in chest freezer
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Refrigerator 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. Frontline cooler : foods at 46°f
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6/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - In-use tongs stored on equipment door handle between uses. On pipes below wok station. Moved by manager.
- Basic - No copy of latest inspection report available.
- Basic - Wet mop not stored in a manner to allow the mop to dry. Sitting in mop sink. Moved by manager. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Shrimp in ziplock bags over fries. Reach in freezer by register.
- 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.
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4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters. Cook line
- Basic - Case/container/bag of food stored on floor in kitchen. Container of soy sauce.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Make line.
- Basic - Single-service articles not stored inverted or protected from contamination. Knives at single service item station by drink fountain.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. By back ice machine.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flour and water at 91°F on make table. Voluntarily discarded by manager. Discussed time as a public health control as an option.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw beef in reach in freezer by walk-in cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By triple sink. Placed by manager.
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
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