Mr Wangs Chinese Restaurant, 3906 S Suncoast Blvd, Homosassa Spgs, FL - Restaurant inspection findings and violations

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Business Info

Name: MR WANGS CHINESE RESTAURANT
Type: Permanent Food Service
Address: 3906 S Suncoast Blvd, Homosassa Spgs, FL 34448
License #: 1900609
Total inspections: 15
Last inspection: 07/21/2014

Restaurant representatives - add corrected or new information about Mr Wangs Chinese Restaurant, 3906 S Suncoast Blvd, Homosassa Spgs, FL »

Inspection findings

Inspection Date

Type

Disposition

  • Basic - Clean utensils or equipment stored in dirty bucket.
  • Basic - Cloth used as a food-contact surface.Cloth used under shrimp on sheet pan
  • Basic - Equipment in poor repair.Walkin freezer door.
  • Basic - Ice buildup in walk-in freezer.
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit.Yellow cooler by back door.
  • Basic - Single-service articles stored in a room/shed that is not fully enclosed (open to outdoors/screened). Stored in screen room.
  • Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
  • Basic - Wet mop not stored in a manner to allow the mop to dry.
  • High Priority - Medicine stored in refrigerator/cooler with food. **Repeat Violation**
  • Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.Thermometer reading 55° f @ 38° f in cooler by kitchen door.
07/21/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Gaskets/seals on holding unit in poor repair.Freezer.
  • Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit.
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
  • Basic - Single-service articles exposed to splash.Stored under tarp in screen room.
  • High Priority - Medicine stored in refrigerator/cooler with food.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Garlic and oil eggs, at cooks line 77° f. Corrective action taken .
  • Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
3/17/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Ceiling by ice machine. **Warning**
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit.Unable to locate in thermometer in white cooler by back door. **Warning**
  • Basic - Reach-in cooler gasket torn/in disrepair. DIning room cooler. **Warning**
  • Basic - Single-service articles stored in a room/shed that is not fully enclosed (open to outdoors/screened). **Warning**
  • Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. **Warning**
  • Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
10/3/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Top of household stove.
  • Basic - Hood filterin disrepair.One filter damaged.
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit.White cooler by back door.
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
  • Basic - Reach-in cooler gasket torn/in disrepair.Cooler in dining room holding tea.
  • Basic - Single-service articles stored in a room/shed that is not fully enclosed (open to outdoors/screened).
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Chicken left out for lunch rush 58? f, Operator agrees to use Time as a Public Health Control.
  • High Priority - Vacuum breaker missing at hose bibb.Hose connected to mopsink.
5/7/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Glass of water on shelf above prep table.
  • Observed build-up of grease on nonfood-contact surface. bottom of hood filters.
  • Critical - Observed cloth used as a food-contact surface. bowl of wonton in server station cooler
  • Observed ice scoop with handle in contact with ice. Diningnroom ice bin.
  • 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. rice scoop
11/28/2012Routine - FoodInspection Completed - No Further Action
  • 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.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Scoops for rice.
  • Observed nonfood-contact equipment in poor repair. Bottom edge of walkin cooler door torn, jagged.
  • Observed personal care item stored with food.
6/14/2012Routine - FoodInspection Completed - No Further Action
  • Floors not maintained smooth and durable. Worn to bare concrete.
  • Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Chefs knife in crack between tables.
  • Observed nonfood-contact equipment in poor repair. Door latch release broken on walkin cooler.
  • Critical - Observed potentially hazardous food thawed at room temperature. Chicken, shrimp thawing at room temperature.
2/6/2012Routine - FoodInspection Completed - No Further Action
  • Equipment compartment not equipped to properly drain accumulation of moisture. Ice forming on edge of door jamb - walkin freezer.
  • Floors not maintained smooth and durable. Walkin cooler floor in poor condition.
  • Critical - No conspicuously located thermometer in holding unit. Unable to locate thermomter in white cooler holding egg rolls, chicken.
  • Critical - No thermometer provided to measure temperature of food product.
  • Observed nonfood-contact equipment in poor repair. Interior door latch release broken off.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked meats, eggrolls held over 24 hours need to be date marked.
9/20/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength- 0ppm corrected to 50ppm. Corrected On Site.
  • Floors not maintained smooth and durable in walkin cooler.
  • In-use utensil not stored on a clean portion of food preparation or cooking equipment. Corrected On Site.
  • Critical - Observed bag of rice stored on floor. Corrected On Site.
  • Critical - Observed chlorine sanitizing solution in kitchen and waitstation buckets exceeding the maximum concentration allowed- 500ppm corrected to 100ppm. Corrected On Site.
  • Observed light build-up of food debris, dust or dirt on ice machine lid. Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit- cooked chicken on prep cooler above cold line at 48F. Corrected On Site.
  • Critical - Observed soil buildup inside ice bin. Corrected On Site.
6/1/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Observed uncovered food in holding unit/dry storage area- large bins of dry goods.
  • Observed cut up jug used as a scoop.
  • Critical. Observed cook's interior of reach-in cooler soiled with accumulation of food residue. Corrected On Site.
  • Observed build-up of food debris, dust or dirt on all refrigeration units.
  • Observed single-service items stored on floor in kitchen. Corrected On Site.
  • Critical. Observed screen in window torn/in poor repair.
  • Floors not constructed easily cleanable- kitchen floor bare concrete.
  • Observed unnecessary items on the premise- unused items in back room of kitchen.
1/18/2011Routine - FoodInspection Completed - No Further Action
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
  • Wiping cloth chlorine sanitizing solution not at proper minimum strength-0ppm in waitstation corrected to 5ppm. Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
  • Observed single-service articles stored without protection from contamination- not inverted on cook's line. Corrected On Site.
  • Observed inside/outside of dumpster not clean.
  • Observed grease on the ground and/or pad around grease receptacle.
  • Critical. Outer openings of establishment cannot be properly sealed when not in operation- screen door.
  • Critical. Observed sanitizing solution exceeding the maximum concentration allowed-500ppm plus in cook's wiping cloth bucket corrected to 50ppm. Corrected On Site.
7/19/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed dented/rusted cans. Corrected On Site.
  • Food-contact surface not smooth and easily cleanable- cracked scoop for dry goods.
  • Critical. Dishmachine chlorine sanitizer not at proper minimum strength-0ppm.
  • Wiping cloth chlorine sanitizing solution not at proper minimum strength- 200ppm corrected to 50ppm. Corrected On Site.
  • Observed reuse of single-service articles- large cardboard containers for dry foods.
  • Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
  • Critical. Observed screen in door torn/in poor repair.
  • Floors not constructed easily cleanable- kitchen floor bare concrete.
  • Observed unnecessary items on the premise- clutter in mop room causing the mop bucket to be stored in front of the kitchen handsink.
  • Critical. Electrical outlet missing cover plate- light switch for walkin freezer. For reporting purposes only.
3/9/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
  • Critical. Observed dented/rusted cans.
  • Critical. Observed dented/rusted cans. Corrected On Site.
  • Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
  • 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- dry goods only in chinese.
  • Critical. Working containers of food removed from original container not identified by common name- potentially hazardous foods in walkin cooler.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin on prepline and glass front in waitstation
  • Critical. No conspicuously located thermometer in holding unit. cooler in waitstation
  • Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
  • Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
  • Critical. Observed food stored on floor. chicken and onions
  • Critical. Observed uncovered food in holding unit/dry storage area- onions uncovered and stored on menus.
  • Critical. Observed cloth used as a food-contact surface.
  • Critical. Observed cloth used as a food-contact surface. linen on egg rolls
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location- ice machine scoop in dirty holder. Corrected On Site.
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location- thongs on fryer handle.
  • In-use utensil not stored with handle above the top of potentially hazardous food and the container in all dry goods.
  • Critical. Observed an beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Observed employee with no hair restraint. waitress
  • Equipment or utensils not designed or constructed in a durable manner- storage container cracked.
  • Observed equipment in poor repair- refrigerators not maintaining 41F or below -1 refrigerator thermostat adjusted and corrected on site and 1 refrigerator not holding PHF at this time. Corrected On Site.
  • Observed nonfood-grade containers used for food storage- smiley bags and reusing jugs.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed soiled reach-in cooler gaskets. Corrected On Site.
  • Critical. Observed soil residue in large and small storage containers.
  • Observed build-up of grease on hood filters.
  • Observed residue build-up on dishsprayer.
  • Observed build-up of food debris, dust or dirt on ice machine lid.
  • Observed utensils stored in crevices between equipment.
  • Observed single-service articles stored without protection from contamination- soup containers not inverted.
  • Critical. Establishment drainage system not designed and installed properly for ice machine.
  • Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
  • Observed wall soiled with accumulated food debris in dishroom and kitchen.
  • Wet mop not hung to dry.
  • Observed unnecessary items on the premise- inside and outside.
8/31/2009Routine - FoodInspection Completed - No Further Action
No report available. 2/16/2009Routine - FoodAdministrative complaint recommended
No report available. 8/27/2008Routine - FoodInspection Completed - No Further Action

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