Golden Wok Yang Inc, 1410 N Missouri Ave, Largo, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Observed: Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Gaskets in main reach in cooler. **Warning** Priority: Basic
- Intermediate - Observed: Hot water not provided/shut off at employee handwash sink. At hand sink by three compartment sink. **Warning** Priority: Intermediate
- Basic - Observed: Ice buildup in walk-in freezer. **Warning** Priority: Basic
- Basic - Observed: Reach-in cooler gasket torn/in disrepair. Reach in cooler on main cooks line in front of the fryer are held together with duct tape. **Warning** Priority: Basic
- Basic - Observed: Walk-in cooler shelves with rust that has pitted the surface. **Warning** Priority: Basic
|
6/27/2014 | Food-Licensing Inspection | Call Back - Complied |
- Intermediate - 31B-03-4 Observed: No soap provided at handwash sink in the employee restroom. **Warning** Priority: Intermediate
- Intermediate - Observed: Accumulation of black/green mold-like substance in the interior of the ice machine. In the back of the kitchen. **Warning**
- Basic - Observed: Case/container/bag of food stored on floor in walk-in cooler/freezer. Clams stored on walk in freezer floor and ice cream dairy mix on the floor in the walk in cooler. **Warning** Priority: Basic
- Observed: Clam/mussel/oyster tags not marked with last date served. **Warning** Priority: Intermediate
- Basic - Observed: Clean knives/utensils stored in crevices between equipment. Knives stored between first set of prep tables in the kitchen. **Warning** Priority: Basic
- Basic - Observed: Cloth used as a food-contact surface. Cloth resting on sushi rice. **Warning** Priority: Basic
- Basic - Observed: Dead roaches on premises. Two dead roaches in hand wash sink by three compartment sink in back of the kitchen. Five dead roaches by hot water tank. **Warning** Priority: Basic
- Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in kitchen. **Warning** Priority: Basic
- Observed: 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. Bell peppers being prepped by employee with no gloves. **Warning** Priority: High Priority
- Basic - Observed: Equipment in poor repair. Plastic bottle cut and used as scoop. **Warning** Priority: Basic
- Intermediate - Observed: Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning** Priority: Intermediate
- Basic - Observed: Floor area(s) covered with standing water. By three compartment sink in back of kitchen. **Warning** Priority: Basic
- Basic - Observed: Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Gaskets in main reach in cooler. **Warning** Priority: Basic
- Intermediate - Observed: Handwash sink not accessible for employee use at all times. Pans cover hand wash sink in back of kitchen. **Warning** Priority: Intermediate
- Basic - Observed: Hood soiled with accumulated grease. On cooks line. **Warning** Priority: Basic
- Intermediate - Observed: Hot water not provided/shut off at employee handwash sink. At hand sink by three compartment sink. **Warning** Priority: Intermediate
- Basic - Observed: Ice buildup in walk-in freezer. **Warning** Priority: Basic
- Basic - Observed: In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. By rice cooker in back prep area **Warning** Priority: Basic
- Basic - Observed: No conspicuously located ambient air temperature thermometer in holding unit. In main reach in cooler on cooks line. **Warning** Priority: Basic
- Intermediate - Observed: No written procedures available for use of time as a public health control to hold potentially hazardous (time/ temperature control for safety) food. Foods on buffet out of temperature being held on time with no written plan or time stamp. **Warning** Priority: Intermediate
- Basic - Observed: Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door kept open. **Warning** Priority: Basic
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna sushi 68°F , fried sushi 71°F , veggy and cheese sushi70°F , veggy and crab sushi 68°F **Warning** Priority: High Priority
- Basic - Observed: Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp in bus tub by 3 comp sink in standing water. **Warning** Priority: Basic
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. chicken wing with hot sauce 110°F , coconut shrimp 124°F , honey chicken 124°F , pepper steak 119°F on buffet. Sushi rice 107°F **Warning** Priority: High Priority
- High Priority - Observed: Raw animal food stored over cooked food. Raw shrimp over cooked salmon in the walk in cooler. **Warning** Priority: High Priority
- Basic - Observed: Reach-in cooler gasket torn/in disrepair. Reach in cooler on main cooks line in front of the fryer are held together with duct tape. **Warning** Priority: Basic
- High Priority - Observed: Roach activity present as evidenced by live roaches found. One live roach by ceiling tile above hand wash sink in back of kitchen. **Warning** Priority: High Priority
- Basic - Observed: Stored food not covered in walk-in cooler and reach in coolers. **Warning** Priority: Basic
- Basic - Observed: Table near rice cooker soiled with food debris. **Warning** Priority: Basic
- Basic - Observed: Walk-in cooler shelves with rust that has pitted the surface. **Warning** Priority: Basic
- Basic - Observed: Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket chlorine ppm not strong enough. 0 ppm **Corrected On-Site** Priority: Basic
|
6/26/2014 | Food-Licensing Inspection | Warning Issued |
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