- Basic - Potentially hazardous (time/temperature control for safety) food thawed under water that was barely running/dripping. Raw shrimp, mgr turned water faster **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Shoe container label, for egg rolls, front counter cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Chicken wings, cut cabbage on table, mgr wrote time **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken on shelf above sauces **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken on trays on shelf above fries in white freezer **Repeat Violation**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. By wok, corrective action : mgr put them in cooler, explained time as public health control
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reach in cooler at front counter, reading 24°
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Prep unit
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10/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan by box freezers
- Basic - Food stored on floor. Oil jug, bag of rice **Corrected On-Site**
- Basic - Light not functioning. Dry storage
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding. Mushrooms in prep unit
- Basic - Working containers of food removed from original container not identified by common name. Bulk buckets by water heater
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 60° chicken wings-cooked, cut cabbage, pre cooked broccoli, on table; 54° corn starch and water on cook line, explained time as public health control, wrote time
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over sauces in prep reach in cooler, cos, raw chicken over cooked veggies in upright freezer , raw chicken over sauces in wic **Repeat Violation**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw beef in upright freezer **Repeat Violation**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Interior of rice Warmers
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. 110-130° chicken on table, corrective action: placed in cooler
- 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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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walk in cooler
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut cabbage on table, 68°, corrective action:placed in cooler, explained time as public health control
- 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. Peeling snap peas for later use, explained to her, got gloves **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. For egg rolls in reach in cooler by front counter
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over sauces in prep unit **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw beef in freezer **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 300 ppm chl in bucket
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
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10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple foods.
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5/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee food not properly labeled and separated from restaurant food. Large unlabeled container of MSG in rear storage again, manager assured me that it was for personal use only.
- Critical - Observed potentially hazardous food thawed in standing water. Shrimp in container of water in walk in cooler. Placed under cold running water.
- Observed utensils stored in crevices between equipment. Knives in crevice between knife strip and table top. **Corrected On-Site**
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Multiple foods.
- Wet wiping cloth not stored in sanitizing solution between uses. On multiple prep surfaces.
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12/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Container of fryer oil stored on floor. Containers of food in walk in cooler.
- Cup with no handle used to scoop rice. Discarded.
- Critical - Interior top of microwave soiled with old food.
- Non-food grade bags being used to store chopped vegetables.
- Critical - Personal food not "completely" separated from restaurant food. COS. A container for personal food was clearly labeled in walk in cooler. Other food was placed in containers.
- Critical - Raw chicken stored over vegetables in reach in cooler next to reach in freezer.
- Torn gaskets on walk in cooler door.
- Critical - Unlabeled containers of flour, salt, next to hot water heater.
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7/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface, some hood filters.
- Critical - Observed food stored on floor, pork on walk in. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Whole chickens being prepared, wings over 41 degrees in plastic tub. Discussed preparation of SMALL quantities of food. (1person working on chicken.) Corrected On Site by placing already cut up chicken parts in cooler.
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1/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employees food not segregated and marked as such, walk in cooler, prep top. Repeat Violation. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container, tong handle in wings. Corrected On Site.
- Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. Prep table has various personall food items.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands after handling personal food items for lunch.
- Critical - Observed soiled reach-in cooler gaskets.
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7/27/2011 | Routine - Food | Inspection Completed - No Further Action |
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