- Basic - Equipment in poor repair. No drain plugs on site to allow for proper filling and use of 3 compartment sink for ware washing and sanitation. **Warning** 9/23/14 only one drain plug for 3 compartment sink.
- Basic - Hole in wall from vent without any screening near back exit. **Warning**
- Basic - Nonfood-grade bags used in direct contact with food. Food in all reach in coolers, in walk in cooler, in all freezers. **Repeat Violation** **Warning** 9/23/14 pork stored in to go bags in WIC.
- Basic - Wet wiping cloths not stored in sanitizing solution between uses. On prep tables, cook line, on hand wash sink. **Repeat Violation** **Warning** 9/23/14 wet wiping cloths on grill counter and prep counter.
- Basic - Wood food-contact surface not properly sealed. Bottom racks in walk in cooler. **Warning** 9/23/14 bottom wood racks in WIC not sealed
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Metal bin used for rice storage. **Warning** 9/23/14 rice in metal garbage bin without liner.
- High Priority - Pots or other cooking equipment not being sanitized. Employee asked how equipment is cleaned and sanitized. Employee only scrubs with detergent and rinses equipment. Showed employee how to set up 3CS to wash, rinse, and sanitize equipment. **Warning** 9/23/14 observed employee wash and rinse large metal bowl in sink with water and scrub brush only. No sanitization.
- High Priority - Raw animal food stored over ready-to-eat food. Bins of Raw beef and raw chicken over uncovered RTe sauces in WIC. **Repeat Violation** **Warning** 9/23/14 raw beef above open container of rte duck sauce.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. **Warning** 9/23/14 person in charge washing pots without sanitization. Person in charge did not know he must wash, rinse and sanitize utensils, pits and pans.
- 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. Two employees on site with no proof of employee training. One photocopied certificate on site of employee not on site. **Warning** 9/23/14 one safe staff photocopy onsite, no employee name on certificate.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, wontons, dumplings in walk in cooler and reach in coolers throughout establishment. **Repeat Violation** **Warning** 9/23/14 egg rolls, wontons dumplings in WIC and reach in coolers not date marked.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
|
09/23/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Rice **Repeat Violation** **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of all dry goods bins. **Warning**
- Basic - Equipment in poor repair. No drain plugs on site to allow for proper filling and use of 3 compartment sink for ware washing and sanitation. **Warning**
- Basic - Excessive Grease on grease receptacle. **Warning**
- Basic - Food stored in walk in unit not covered. **Warning**
- Basic - Hole in wall from vent without any screening near back exit. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
- Basic - Nonfood-grade bags used in direct contact with food. Food in all reach in coolers, in walk in cooler, in all freezers. **Repeat Violation** **Warning**
- Basic - Plumbing system in disrepair. Waste line at right side of 3CS slow leak being collected by bucket. Pipe behind cook line has a slow leak being collected by bucket. **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly in front. **Warning**
- Basic - Wet wiping cloths not stored in sanitizing solution between uses. On prep tables, cook line, on hand wash sink. **Repeat Violation** **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine showed employees how to measure and prepare solution. corrected to 50ppm chlorine. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- Basic - Wood food-contact surface not properly sealed. Bottom racks in walk in cooler. **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Metal bin used for rice storage. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Dumplings 54°F in bowl on top of prep cooler for 30mins. Moved to reach in cooler below. Bowl of Fried chicken on counter, 77°F for 30mins. moved to cooler. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Egg drop soup 127°F for less than 1 hour. Advised to reheat to 165°F or above and hold at 135°F **Repeat Violation** **Warning**
- High Priority - Pots or other cooking equipment not being sanitized. Employee asked how equipment is cleaned and sanitized. Employee only scrubs with detergent and rinses equipment. Showed employee how to set up 3CS to wash, rinse, and sanitize equipment. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Bins of Raw beef and raw chicken over uncovered RTe sauces in WIC. **Repeat Violation** **Warning**
- Intermediate - Buildup of excessive soiled material on racks in the walk in cooler. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Scoop in sink. **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No soap provided at handwash sink between cook line and 3CS. **Repeat Violation** **Warning**
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. **Warning**
- 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. Two employees on site with no proof of employee training. One photocopied certificate on site of employee not on site. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, wontons, dumplings in walk in cooler and reach in coolers throughout establishment. **Repeat Violation** **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
|
07/17/2014 | Routine - Food | Warning Issued |
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. No sanitizer on site. Chef purchased chlorine during inspection and was advised how to set up and check sanitizer in wiping cloth bucket and 3 compartment sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All food in reach in cooler at cookline: precooked chicken 52°F, raw chicken 51°F, vegetables 51°F, shrimp 52°F, ambient 48°F. Per operator ambient cooling. Explained to monitor temperatures.
- Intermediate - No soap provided at any handwash sink.
|
2/24/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food throughout establishment. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between prep tables. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water 70°F. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Printed menus used to line tray of egg rolls. Changed to paper towels. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Egg drop soup 97°F, corrected by reheating to 165°F then advised to hot hold at 135°F. **Corrected On-Site**
- High Priority - Raw shell eggs stored over ready-to-eat cut leafy greens in Cookline RIC. **Corrected On-Site**
|
1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Incomplete proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. [cook]
|
10/26/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Kings Wok, 6210 Hwy 301 N, Ellenton, FL »