- No Violations Were Observed
|
11/04/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over sauces
- Critical. Observed uncovered food in holding unit/dry storage area.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Critical. Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed a nonfood-grade basting brush used in food.
- No suitable facilities provided to store employee clothing and other possessions.
|
11/04/2010 | 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.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. poultry at 87F next to deep fryer..
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Violation: 13-03-1 Observed employee with no hair restraint. cashier who also works deep fryer
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. bags and containers
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Violation: 22-22-1 Observed encrusted material on can opener.
- Violation: 24-08-1 Equipment and utensils not properly air-dried.
- Violation: 24-10-1 Observed utensils stored in crevices between equipment. knife
- Violation: 25-02-1 Unwrapped single-service utensils not presented so that only the handles are touched.
- Violation: 26-02-1 Observed reuse of single-service articles. reusing egg flats.
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. back blocked by large container of rice.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. space under back door.
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. licensed for 10, has 14 seats establishment has 16 seats at reinspection. Seat change evaluation left at original inspection. Blank seating change evaluation still stapled to original inspection.
- Critical. Violation: 52-01-1 Identity of food or food product misrepresented. crab rangoon on menu made with imitation crab
|
08/19/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. cooler, freezer .
- Critical. Observed food stored on floor. cooler
- Critical. Observed uncovered food in holding unit/dry storage area. cooler
- Critical. Single-use gloves reused
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed food employee use the toilet room then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Observed employee with no hair restraint.
- Observed nonfood-grade containers used for food storage. bags and containers
- Dollies, pallets, soda racks or skids used to store or transport packaged food not designed to be moved easily to allow for cleaning access.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Equipment and utensils not properly air-dried.
- Observed utensils stored in crevices between equipment. knife
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Observed reuse of single-service articles.
- Critical. Handwash sink not accessible for employee use at all times. back
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Light not functioning. kitchen
- No suitable facilities provided to store employee clothing and other possessions.
- Critical. Observed toxic item stored in food preparation area.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. licensed for 10, has 14 seats
- No Heimlich maneuver sign posted.
- Critical. Identity of food or food product misrepresented. crab rangoon on menu made with imitation crab
- 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
|
6/16/2010 | Routine - Food | Warning Issued |
- Critical. No thermometer provided to measure temperature of food product.
- Observed nonfood-grade containers used for food storage.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Critical. Observed unused opening in panel box unprotected. For reporting purposes only.
- 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
|
1/5/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about China Wok Take Out Chinese Restaurant, 10714 Countryway Blvd #212a, Tampa, FL »