King's Wok, 5383 N Socrum Loop Rd, Lakeland, FL - Restaurant inspection findings and violations

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Business Info

Name: KING'S WOK
Type: Permanent Food Service
Address: 5383 N Socrum Loop Rd, Lakeland, FL 33809
License #: 6306969
Total inspections: 19
Last inspection: 10/16/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Bowl or other container with no handle used to dispense food. Do not use a can to scoop dry rice; provide a scoop with a handle.
  • Basic - Food stored in dry storage area not covered. Transfer the dry rice and corn starch, from open bags, to clean, covered containers. **Repeat Violation**
  • Basic - Open dumpster lid. Keep dumpster lids closed.
  • Basic - Soiled reach-in cooler gaskets. Clean the black substance from the door gaskets of the cook line refrigerators.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths on counter tops; store them in sanitizing solution between uses. **Repeat Violation**
  • Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses. **Repeat Violation**
  • High Priority - Nonfood-grade containers used for food storage - direct contact with food. Do not place fried chicken in a cardboard box; use a food-grade-rated plastic container, or metal tray.
  • 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. Provided copy of the " Big Five" handout. **Repeat Violation**
  • Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. When steam stops rising from cooling foods, place them, uncovered, under refrigeration. When they reach 41°F - cover them. Rocked "Cooling" handout.
  • Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Renew your Food Manager Certificate within the next 60 days - by 16 December 2014. Keep proof of current certification on the premises. **Warning**
  • Intermediate - Handwash sink not accessible for employee use at all times. Rolling rack of utensils is blocking access to the hand-washing sink in the dish-washing area.
  • Intermediate - Handwash sink used for purposes other than handwashing. Do not stack dishes in hand-washing sink. **Repeat Violation**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provide paper towels, at the hand-washing sink, in the restroom.
  • Intermediate - No soap provided at handwash sink. Provide soap at the hand-washing sink in the dish-washing area.
10/16/2014Routine - FoodWarning Issued
  • Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Clean the food splash from the exterior surfaces of the cook-line refrigerators.
  • Basic - Food stored in dry storage area not covered. Transfer sugar and potato starch from open bags to clean, covered containers.
  • Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Do not store rice scoops in standing water. **Corrected On-Site**
  • Basic - Soil residue build-up on nonfood-contact surface. Clean the accumulated grease from the bottom of the the smoker.
  • Basic - Stored food not covered in chest freezer. Cover teriyaki chicken in the lift-top freezer.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses.
  • Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses,
  • 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. Provided copy of the "Big Five" handout.
  • Intermediate - Handwash sink used for purposes other than handwashing. Do not stack clean dishes,in the hand-washing sink, in the dishwashing area. **Corrected On-Site**
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean the food splash, from the inside surfaces, of the reach-in refrigerator.
1/6/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Clean the food debris from the top of the wok line.
  • Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Clean the food splash from the exterior surfaces of the cook-line refrigerators.
  • Basic - Food stored in dry storage area not covered. Transfer flour and corn starch, from open bags, to clean, covered containers. Keep the dry rice covered in the bulk-storage bin.
  • Basic - Hood soiled with accumulated grease. Clean the grease from the hood and hood filters.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing buckets between uses.
  • Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses.
  • 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. Wash hands, and wear disposable-plastic gloves, when chopping vegetables.
  • High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Label SandS Chicken, on the counter top (105°F), with a four-hour-time label. Discard any unserved portion at the end of four hours. **Corrected On-Site**
  • 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. Label the open carton of milk with the date it is originally opened.
  • Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. When cooling foods, place food in pans no more than two inches deep. Allow food to stand at room temperature until steam stops rising - 135°F. Place food under refrigeration uncovered. - Stir foods often to speed the cooling process. An ice bath can speed the cooling process still further. - Allow foods to cool, uncovered, from 135°F to 70°F within two hours; and from 70°F to 41°F within the next four hours - six hours total. Use numerically-scaled probe thermometer to verify temperatures. If food fails to reach benchmark temperatures within specified time limits, reheat food to 165°F and repeat the cooling process. When food reaches 41°F, cover and date it.
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean the food splash from the inside surfaces of the cook-line refrigerators.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged-refrigerated foods with the dates they are originally repackaged.
8/12/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Bowl or other container with no handle used to dispense food. Provide a scoop with handle for scooping dry rice.
  • Basic - Food stored in dry storage area not covered. Keep bulk-storage container of dry rice covered.
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Do not store frozen foods in takeout bags; use food-grade-rated zip-lock bags.
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Thaw shrimp under running water. **Corrected On-Site**
  • Basic - Soil residue build-up on nonfood-contact surface. Clean the black substance from the refrigerator-door gaskets.
  • Basic - Wall in disrepair. Repair the peeling wall paper in the restroom.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on counter tops; store them in sanitizing solution between uses.
  • 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. Wash hands, and wear disposable-plastic gloves when chopping vegetables.
  • High Priority - Nonfood-grade containers used for food storage ' direct contact with food. Do not place fried foods in cardboard-box tops; use clean, covered, plastic containers.
  • High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Label the SandS Chicken, on the counter top, with a four-hour-time label. Discard any unserved portions at the end of four hours.
  • 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. Label the open carton of milk with the date it is originally opened.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged.
6/11/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Food stored in dry storage area not covered. Keep the bulk-storage bin of rice covered. **Corrected On-Site**
  • Basic - Hood soiled with accumulated grease. Clean the hood filters.
  • Basic - Reuse of single-service articles. Do not use boxes, or box tops, to store cooked foods. **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Label SandS Chicken, on the counter top, with a four-hour time label. Discard any unserved chicken at the end of four hours. **Corrected On-Site**
  • Intermediate - Cutting board(s) stained/soiled. Clean and sanitize the food-prep tables.
  • Intermediate - Employee washed hands in a sink other than an approved handwash sink. Wash hands in the designated hand-washing sinks.
  • Intermediate - Handwash sink used for purposes other than hand washing. Do not stack dirty dishes in the hand-washing sink in the dish washing area.
  • Intermediate - No metal stem-type thermometer provided to measure temperature of food products. Provide a numerically-scaled (0?-220?F) metal-stem thermometer, and use it to verify food temperatures.
  • Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Place cooling foods in the walk-in cooler, uncovered, when it reaches 135?F. Cover it when it reaches 41?F.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the date they are originally repackaged.
  • Intermediate - Torn packages/bags of food exposing the contents to contamination. Transfer flour, from open bag, to a clean, covered container.
1/16/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses. Corrected On Site.
  • Critical - Food-contact surfaces not cleaned after being contaminationed. Clean and sanitize the food-prep tables after each use. Corrected On Site.
  • Observed attached equipment soiled with accumulated grease. Clean the grease from the hood filters.
  • Observed build-up of grease on nonfood-contact surface. Clean grease from the exterior surfaces of the smoker.
  • Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employees must wash hands, and wear disposable-plastic gloves, when chopping vegetables. Corrected On Site.
  • Critical - Observed food stored on floor. Store the bag of onions off the floor. Corrected On Site.
  • Critical - Observed handwash sink used for purposes other than handwashing. Do not stack dishes in the handwashing sink. Corrected On Site.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Do not scoop cooked rice with a bowl; provide a scoop with a handle.
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Clean the food splash from the inside of the cookline refrigerator.
  • Observed reuse of single-service articles. Do not store cut broccoli in cardboard box; use clean, plastic tubs. Corrected On Site.
  • Critical - Observed torn packages/bags of food exposing the contents to contamination. Do not leave sugar, potato starch, or flour in open bags; transfer the contents to clean, covered containers.
  • Critical - Observed uncovered food in holding unit/dry storage area. Cover beef, in the reach-in freezer with plastic wrap.
  • Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on countertops; store them in sanitizing solution between uses. Corrected On Site.
8/22/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses. Corrected On Site.
  • Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. When cooling meats reach 135 F, place them in the walk-in cooler, or freezer, to complete the process. Corrected On Site.
  • Critical - Handwash sink not accessible for employee use at all times. Do nt pile dishes, in the handwashing sink, in the dishwashing area. Corrected On Site.
  • Critical - No thermometer provided to measure temperature of food product. Provide metal-stem thermometers, to verify food temperatures.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. Clean the food debris from the top of the wok line.
  • Observed reuse of single-service articles. Do not replace foods in cardboard boxes; use plastic pans or metal trays. Corrected On Site.
  • Critical - Observed torn packages/bags of food exposing the contents to contamination. Transfer flour, from open bags, to clean, covered containers.
  • Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Label SandS Chicken, on countertop, with a 4-hour-time label. Discard the chicken when time runs out. Corrected On Site.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Rewrapped, refrigerated foods need to be labeled with the date they were repackaged.
  • Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing buckets between uses. Corrected On Site.
4/2/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing solution of 2 capfuls bleach per gallon of water. Corrected On Site.
  • Observed food debris accumulated on kitchen floor. Sweep onlon skins from the floor ithe dry-storage area.
  • Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable-plastic gloves, when chopping vegetables. Corrected On Site.
  • Critical - Observed food stored on floor. Do not pile cases of meat on the kitchen floor. Store them in the walk-in cooler. Bring them out, for preparation, one case at a time. Corrected On Site.
  • 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. Do not scoop dry rice with a can; provide a scoop with a handle.
  • Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Label repackaged, frozen foods with the date that they are frozen.
  • Critical - Observed torn packages/bags of food exposing the contents to contamination. Transfer bread crumbs, corn starch, and flour from open bags, to a clean, covered containers.
  • Wet wiping cloth not stored in sanitizing solution between uses. Store wiping cloths in sanitizing buckets between uses. Corrected On Site.
11/22/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Hand wash sink lacking proper hand drying provisions. Provide paper towels, at the handwashing sink, in the restroom.
  • Critical - Handwashing cleanser lacking at handwashing lavatory. Provide soap, at the handwashing sink, in the dishwashing area. Corrected On Site.
  • Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wash hands, and wwar disposable-plastic gloves, when chopping vegetables. Corrected On Site.
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Clean the food crumbs from the inside of the cookline refrigerators.
  • Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Label packages of frozen foods with 7-day-date labels.
  • Observed residue build-up on nonfood-contact surface. Clean the food splash from the exterior surfaces of the cookline refrigerators.
  • Observed reuse of single-service articles. Do not use takeout bags to wrap frozen meats.
  • Critical - Observed torn packages/bags of food exposing the contents to contamination. Transfer sugar and flour, from open bags, to clean, covered containers.
  • Critical - Observed uncovered food in holding unit/dry storage area. Keep foods, in the reach-in refrigerators covered. Corrected On Site.
  • Critical - Observed uncovered food in holding unit/dry storage area. Wrap frozen chicken in the reach-in freezer.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Rewrapped foods, in the refrigerator, must be labelled with 7-day-date labels.
8/22/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wet-wiping cloths between uses.
  • Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable-plastic gloves, when chopping vegetables. Corrected On Site.
  • Observed garbage can lid open. Keep grease barrel lid closed. Corrected On Site.
  • Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Store vegetables on one side of the cooler, and meats on the other side.
  • Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Store cooked meats above raw mwats. Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Store SandS chicken under refrigeration until reheatwd for service.
  • Observed reuse of single-service articles. Do not wrap scewered chicken in plastic-takeout bags; wrap it in foodgrade-rated plastic wrap.
  • Critical - Observed torn packages/bags of food exposing the contents to contamination. Do not leave sugar in an open bag; transfer the contents to a clean, covered container.
  • Critical - Observed uncovered food in holding unit/dry storage area. Keep refrigerated foods covered.
  • Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Label SandS chicken, on the counter, with a 4-hour label. Discard any unserved portion at the end of 4 hours. Corrected On Site.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels.
  • Wet wiping cloth not stored in sanitizing solution between uses. Store wet-wiping cloths in sanitizing buckets between uses.
5/3/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Observed dented/rusted cans. Segregate severely-dented cans; and return them, to their respecrive vendors, for exchange. Corrected On Site.
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels.
  • Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Do not leave foid on countertop at rokm temperature. Place foids in walk-in coller to cool - then cover.
  • Critical. Observed torn packages/bags of food exposing the contents to contamination. Do not leave sugar or flour in open bags; transfer the contents to clean, covered containers.
  • Critical. Observed uncovered food in holding unit/dry storage area. Keep chicken, in the reach-in freezer, covered.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Do not scoop sugar with a plastic bowl; use a scoop with handle.
  • Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable-plastic gloves, when rolling egg rolls. Corrected On Site.
  • Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing buckets, of 2 capfuls bleach per gallon of water, for storing wet-wiping cloths between uses. Corrected On Site.
  • Wiping cloth chlorine sanitizing solution not at proper minimum strength. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing solution between uses. Corrected On Site.
  • Critical. Observed buildup of soiled material on racks in the reach-in cooler. Wipe down the inside surfaces of the cookline refrigerators.
  • Observed residue build-up on nonfood-contact surface. Clean the foid splash from the wall behind the cookline.
  • Observed reuse of single-service articles. Do not wrap frozen meats in plastic-takeout bags; us foodgrade-rated plastic.
  • Observed attached equipment soiled with accumulated grease. Clean the grease from the cookline-hood filters.
12/22/2010Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
10/13/2010Routine - FoodCall Back - Complied
  • Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.(Milk)
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical. Observed food stored on floor.
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
  • Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
  • Observed employee with no hair restraint.
  • 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 proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Missing drain plug at dumpster.
  • Critical. Observed live flies in kitchen.
  • Critical. Observed unlabeled spray bottle.
  • No copy of latest inspection report.
  • 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. (Training out of date) This violation must be corrected by : 10/9/10.
8/9/2010Routine - FoodWarning Issued
  • Critical. Observed dented/rusted cans./ dented can bamboo shoots. Repeat Violation.
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ product in walkin cooler. Repeat Violation. Repeat Violation.
  • Critical. Working containers of food removed from original container not identified by common name./ on cookline / shelf next to fryers.
  • Critical. Observed food stored on floor./ kitchen /dry storage. Repeat Violation.
  • Critical. Observed food stored on floor./walkin cooler.
  • Critical. Observed uncovered food in holding unit/dry storage area./ product in walkin cooler. Repeat Violation.
  • 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./ product in reachin cooler.
  • 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./ bulk rice containers.
  • Observed employee with no hair restraint.
  • Observed nonfood-grade containers used for food storage./ t-shirt bags for product in upright freezer.
  • Critical. Observed interior of microwave soiled.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface./ shelves in walkin cooler.
  • Observed personal care item stored with food./ shirt on dry food/ storage area/next to 3 compartment sink.
  • Observed unnecessary items on the premise./ mattress / lawn chair
3/8/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed dented/rusted cans./ hoisin sauce/ dry storage rack.
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ product in walkin. Repeat Violation.
  • Critical. Observed food stored on floor./ flour Corrected On Site.
  • Critical. Observed uncovered food in holding unit/dry storage area./ product in walkin. Corrected On Site.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food./ fried rice.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface./ shelf on cookline.
  • Observed single-service items stored on floor./plastic pint containers. Corrected On Site.
  • Observed reuse of single-service articles./ plastic containers used as scoop.
  • Critical. Hand wash sink lacking proper hand drying provisions./ next to 3 compartment sink.
  • Light not functioning./ kitchen area.
  • Critical. Observed container of medicine improperly stored./ burn relief on shelf above prep table. Corrected On Site.
  • Critical. Observed toxic item improperly stored./ on 3 compartment sink when not in use.
  • Critical. Observed unlabeled spray bottle.
12/9/2009Routine - FoodInspection Completed - No Further Action
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./ product in walkin.
  • Critical. Working containers of food removed from original container not identified by common name./ bulk food containers.
  • Critical. Observed food stored on floor./ chicken in walkin.
  • 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./ can for rice, bulk food containers.
  • Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area./ opened drink while preparing shrimp
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Observed utensils stored in crevices between equipment./ knife between reachin and prep table.
  • Critical. Hand wash sink lacking proper hand drying provisions./ front counter.
  • Observed unnecessary items on the premise./ mattress in back storage area.
8/4/2009Routine - FoodInspection Completed - No Further Action
No report available. 5/7/2009Routine - FoodAdministrative complaint recommended
No report available. 2/16/2009Routine - FoodInspection Completed - No Further Action
No report available. 11/21/2008Routine - FoodInspection Completed - No Further Action

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