China Wok, 1215 S Federal Hwy, Pompano Beach, FL - Restaurant inspection findings and violations

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Business Info

Name: CHINA WOK
Type: Permanent Food Service
Address: 1215 S Federal Hwy, Pompano Beach, FL 33062
License #: 1621283
Total inspections: 3
Last inspection: 10/02/2014

Working hours:
  • Sunday: 09:30am - 10:00pm
  • Monday: 09:30am - 10:00pm
  • Tuesday: 09:30am - 10:00pm
  • Wednesday: 09:30am - 10:00pm
  • Thursday: 09:30am - 10:00pm
  • Friday: 09:30am - 10:00pm
  • Saturday: 09:30am - 10:00pm
Accepted credit cards: Mastercard, Visa
Primary contact: Dong Xin
Cuisine: Chinese
Reservations: Not accepted

Menu
Submitted by:Anton Brilev, owner
Restaurant China Wok
Address 1405 W 15th St Ste C Panama City Fl 32501
Phone number 8504811294

Restaurant representatives - add corrected or new information about China Wok, 1215 S Federal Hwy, Pompano Beach, FL »

Inspection findings

Inspection Date

Type

Disposition

  • Basic - Cardboard used to line nonfood-contact shelves. ...kitchen prep table shelves.
  • Basic - Food stored on floor. ... In dry food storage rice on floor. **Corrected On-Site**
  • Basic - Grease receptacle lid open, broken, or missing. ... **Corrected On-Site**
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Frozen chicken thawing in 5 Gal Bucket of standing water on kitchen floor.
  • Basic - Shelf under preparation table soiled with food debris. ... Prep Table Undershelves Soiled/Oxidized/Rusted
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... Cut vegetables held at room temperature (broccoli florets and cut lettuce.
  • Intermediate - Handwash sink used for purposes other than handwashing. ... Used to wash/rinse and store utensils.
  • Intermediate - No soap provided at handwash sink. ... Restroom and Cookline - **Both Corrected On-Site** **Corrected On-Site**
10/02/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Food stored in holding unit not covered. In walk.in.cooler assorted cut vegetables not covered. **Repeat Violation**
  • Basic - Nonfood-contact equipment in poor repair. Cook Line Cold Table and Undercounter Cooler Cook line cold table REACH.IN.COOLER... Shrimp 48° Chicken 48° BBQ Pork 46°
07/11/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Bowl or other container with no handle used to dispense food. ... Stainless bowl for rice. **Corrected On-Site**
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. ... Throughout facility on exterior of equipment, shelving and walls.
  • Basic - Employee with no hair restraint while engaging in food preparation. ... Several employees corrected on site.
  • Basic - Hood filter missing from automatic fire suppression/exhaust system.
  • Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop below prep table beneath raw chicken
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. ... Shrimp
  • Basic - Reuse of single-use articles.
  • Basic - Stored food not covered in walk-in cooler. ... Cooked pork and Cooked chicken.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. ... Employee went from Warewash to gloves to handling ready to eat food without handwashing.
  • High Priority - 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. ... Employee cutting green onions/fresh vegetables using bare hands.
  • High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. ... Manual WAREWASHING of pots, pans and utensils taking place without sanitizing.
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. ... None for 3 Compartment Sink
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk.in.cooler... Cooked meats including chicken and pork
  • Marked exit/path to marked exit blocked. For reporting purposes only. ... Rear exit door.
1/24/2014Routine - FoodInspection Completed - No Further Action

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