KING WOK CHINESE TAKEOUT Inspection – April 16, 2025

High Priority 1

#6High Priority12A-12-4

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Manager handled raw chicken thawing in triple sink and immediately handled bowl of cooked pasta without washing hands. Inspector coached manager on proper hand washing procedures. Manager washed hands correctly. **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

#7Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In front glass door reach in cooler, chicken and egg rolls prepared two (2) days prior not dated.

Basic 5

#1Basic08B-38-4

Basic – Food stored on floor. Container of raw chicken on floor under triple sink in kitchen. Chicken moved and stored correctly. **Corrected On-Site**

Corrected On-Site

#2Basic14-69-4

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. White chest freezer in kitchen. **Repeat Violation**

Repeat Violation

#3Basic10-01-5

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Multiple scoops for flour, sugar, salt in back dry storage area. Scoops moved and stored correctly. **Corrected On-Site**

Corrected On-Site

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink is soiled in back kitchen. **Repeat Violation**

Repeat Violation

#5Basic25-32-4

Basic – Reuse of single-service or single-use articles. Establishment using used lo mein bags for storage of cooked pork in reach in freezer.

Florida Food Watch