- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Bulk containers
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Ceiling fan had accumulation of dust/debris.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor. In walk in cooler, freezer, and dry storage .
- Basic - In-use knife/knives stored in crack between equipment and wall. **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Containers of soup thawing on counter **Repeat Violation**
- Basic - Reuse of single-use number 10 cans. Used as scoop in rice bin
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Employee washed hands with no soap. **Repeat Violation**
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna 43°, salmon 43° **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over cooked fried pork in reach in cooler
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Repeat Violation**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor area(s) covered with standing water. In dry storage area
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice cooker in kitchen area
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp
- Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dented/rusted cans present. Bamboo shoots
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw animal food stored over ready-to-eat food. In walk in cooler
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. On cooks line
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. At end of cooks line
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At end of cooks line
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. Wong tongs
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
6/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Ice machine dripping water.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food stored on floor. Walk in cooler, freezer , and dry storage
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dented/rusted cans present. 2 cans of straw mushrooms .
- 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. Slicing tomatoes **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. In walkin cooler
- High Priority - Toxic substance/chemical stored by or with food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can, end of cooks line .
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cloth used as a food-contact surface.in walk in cooler
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. In large reach in cooler on cooks line
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dented/rusted cans present. Water Chestnuts
- High Priority - Raw animal food stored over ready-to-eat food. In walk in cooler
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
|
11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Food debris accumulated on kitchen floor. Under equipment
- Basic - Food stored on floor. Bags of onions stored on floor in dry storage area . Foods stored on floor on walkin cooler.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimp
- Basic - Single-use plastic bag reused, in reach in cooler
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler gasket torn/in disrepair.next to sushi reach in cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dented/rusted cans present. Can of water chest nuts
- High Priority - Drinks stored in ice machine , ice used for service
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken stored over cooked chicken in walkin cooler. Raw shrimp stored on lettuce in walkin cooler
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can at east end of cooks line.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled.
|
5/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Food stored on floor.box of raw fish **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Whole perk **Warning**
- Basic - Raw animal food stored above unwashed produce. In walk in cooler. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. In dry storage area. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - Dented/rusted cans present. **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Onions stored in employee hand wash sink in dish wash area **Warning**
- Intermediate - Reach-in cooler shelves soiled with food debris. **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. **Warning**
|
1/16/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
7/25/2012 | Complaint Full | Call Back - Complied |
- Critical - Observed dented/rusted cans. See stop sale notice.
- Critical - Observed food stored on floor in the walk-in cooler and dry food storage area.
- Critical - Observed raw animal food stored over cooked food. Raw shell eggs stored above cooked chicken in reach-in cooler.
- Critical - Observed roach activity as evidenced by live roaches found in ktchen area. Observed one on meat slicer table, one by handwash sink in dish washing area, and one on can opener.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked sushi rice held at 80 degrees fahrenheit. Time as public health control application given today.
|
7/19/2012 | Complaint Full | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Handwash sink not accessible for employee use at all times. blocked by garbage can, employee handsink next to cooks line.
- Critical - Observed container of medicine improperly stored. vitamins , waite station
- Critical - Observed dented/rusted cans. can of pudding
- Critical - Observed food stored on floor. walkin cooler .
- Critical - Observed food stored on floor. walkin freezer .
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over soy sauce.
- Observed single-service articles stored without protection from contamination. black single service bowl lids, over cooks line not inverted .
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area. walkin cooler .
- Critical - Observed unlabeled spray bottle. at employee handsink .
- Wet wiping cloth not stored in sanitizing solution between uses.
|
6/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed ceiling soiled with accumulated food debris. over cooks line.
- Critical - Observed dented/rusted cans. bamboo shoots .
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed food stored on floor. walk in cooler
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in sugar bin.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. walk in cooler .
- Observed single-service articles improperly stored. small containers and container lids.
- Critical - Observed unlabeled spray bottle.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. walk in cooler .
|
9/23/2011 | Complaint Full | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical - Handwash sink not accessible for employee use at all times. blocked by garbage can, employee handwash sink end of cooks line.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed ceiling soiled with accumulated food debris. over cooks line.
- Critical - Observed dented/rusted cans. can of bomboo shoots .
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed food stored on floor. walk in .
- Critical - Observed food stored on floor. walk in freezer .
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in sugar bin .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. walk in cooler .
- Critical - Observed raw animal food stored over ready-to-eat food. walk in cooler .
- Observed single-service articles stored without protection from contamination. small containers and container lids, not inverted.
- Critical - Observed uncovered food in holding unit/dry storage area. walk in cooler .
- Critical - Observed unlabeled spray bottle. on end of buffet
- Critical - Working containers of food removed from original container not identified by common name. walk in cooler .
|
9/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface. under cutting boards.
- Critical - Observed dented/rusted cans. can of bamboo shoots .
- Critical - Observed food stored on floor. walkin cooler and walkin freezer.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in rice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef and chicken .
- Observed single-service articles improperly stored. back area.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area. walkin cooler .
- Obseved hood filters missing from west end of hood .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
|
4/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. no lable .
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed in an improper manner. chicken thawning on counter.
- Critical. Observed food stored on floor. walkin freezer.
- Critical. Observed cloth used as a food-contact surface. under cutting board.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. not inverted .
- Critical. Hand wash sink lacking proper hand drying provisions. mens room.
|
10/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed fish/molluscan shellfish recreationally caught offered for sale or service./ no parasite distruction .
- Critical. Observed dented/rusted cans. can of ground beans.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed potentially hazardous food thawed in an improper manner. shrimp.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw beef next t cutt fruit .
- Critical. Observed raw animal food stored over cooked food. raw beef over peppers.
- Critical. Observed food stored on floor. in walkin cool.
- Critical. Observed uncovered food in holding unit/dry storage area. walkin cooler.
- Critical. Observed cloth used as a food-contact surface. under cutting board.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in flour.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed single-service articles stored without protection from contamination. large to go tins.
- 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. establishment has proof however, no filled out.
|
4/15/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. eggrolls
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor. in walkin freezer and cooler.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ripped/worn tin foil used as shelf cover.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Equipment and utensils not properly air-dried.
- Ceiling not smooth and easily cleanable. observed chipped paint on ceiling in dinningroom .
- Critical. Observed unlabeled spray bottle.
|
9/14/2009 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. can of bamboo shoots.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. rice cooling on counter
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor. in walkin cooler.
- Critical. Observed food stored on floor. in walkin freezer.
- Critical. Observed cloth used as a food-contact surface. at food prep area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Equipment and utensils not properly air-dried.
- Observed single-service articles stored without protection from contamination. at waite station .
- Critical. Observed unlabeled spray bottle.
|
8/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/12/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/8/2008 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Hoa Wah Chinese Restaurant, 1713 S Dale Mabry, Tampa, FL »