- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed uncovered food in kitchen coolers between use.
- 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.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed ripped/worn cardboard used as shelf cover.
- Critical. No chlorine test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Observed build-up of grease on hood filters above wok line.
- Observed build-up of food debris, dust or dirt on kitchen / storeroom storage shelves.
- Observed garbage on the ground and/or pad around dumpster.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on walk in freezer floor.
- Ceiling tile missing.
- Observed dining room ceiling tile in disrepair.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical. Observed toxic item improperly stored.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- Observed clean linens stored in improper location.
- Carbon dioxide/helium tanks not adequately secured.
- 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. ( Still within 60 days. Opened on 06/09/10)
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7/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.[HWS]
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed ceiling in disrepair.[water stained]
- Lights missing the proper shield, sleeve coatings or covers.[WALKIN ]
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6/9/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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