- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic at the cookline. Corrected On Site. moved to a cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice, chicken at the prep area. Corrected On Site. rice reheated and moved to a warmer, chicken moved to a cooler. Repeat Violation.
- Critical. Observed food being cooled by nonapproved method. tightly closed deep containers. Corrected On Site.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw meat over washed vegetables in the walk in cooler. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. reused cans and cut plastic bottles. Repeat Violation.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. wooden shelf (microwave).
- Observed build-up of grease on nonfood-contact surface. hood & filters.
|
11/01/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF in cookline RIC, less than 4h out of temperature according to PIC.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken at the cookline. Corrected On Site. moved to the WIC.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline RIC. PHF must not be held in this unit until proper temperature can be maintained.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food stored on floor. WIC.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cut vegetables, Corrected On Site, gloves
- Observed employee with no hair restraint. Corrected On Site.
- Observed dispensing equipment that allows contamination. plastic cup inside rice warmer.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. cans reused for food storage in the cookline RIC.
|
3/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork, chicken, egg rolls in WIC.
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. hood filters.
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb. mop sink.
|
12/1/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork, chicken, egg rolls in WIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken in prep area. Corrected On Site. moved to a cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic & oil. Corrected On Site. moved to a cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF in cookline RIC. less than 4h out of temp according to PIC.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline RIC. All PHF must be relocated on another unit capable of maintain proper temp.
- Critical. Observed food stored on floor. WIC.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. use of cup for dispensing rice.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. cardboard box for storing egg rolls. Corrected On Site.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. noodle's plastic bags reused for storage of cooked food.
- Observed nonfood-grade containers used for food storage. shopping bags with fish in a RIC.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. drystorage shelves.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed interior of microwave soiled.
- Observed build-up of grease on nonfood-contact surface. hood filters.
- Observed utensils stored in crevices between equipment.
- Critical. Vacuum breaker mising at hose bibb. mop sink.
- Observed food debris accumulated on kitchen floor. drystorage area.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. wipping cloth solution. Corrected On Site.
- Critical. No 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. Pro
|
9/9/2009 | Routine - Food | Warning Issued |
| No report available. | 1/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/26/2008 | Routine - Food | Administrative complaint recommended |
Restaurant representatives - add corrected or new information about Number One Wok, 6025 Stirling Rd, Davie, FL »