YI-WONG CHINESE REST Inspection – August 27, 2018

High Priority 2

#8High Priority03B-01-5

High Priority – Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Cooked Rice at 98° f in kitchen by cooling line.

#9High Priority35A-05-4

High Priority – Roach activity present as evidenced by live roaches found. Observed 3 live roaches in crevices of shelf in kitchen area. Also, observed 4 live roaches in gasket of reach in cooler and 2 more live roaches in holes in preparation table by cooking area.

Intermediate 2

#10Intermediate22-02-4

Intermediate – Accumulation of food debris/grease on food-contact surface. Observed wood shelves for food soiled in walk in cooler and dry storage.

#11Intermediate02C-02-4

Intermediate – Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed cooked food (pork and pasta) held more than 24 hrs not date marked.

Basic 7

#1Basic23-06-4

Basic – Build-up of food debris, dust or dirt on nonfood-contact surface. Observed grease accumulated on under preparation table.

#2Basic14-05-4

Basic – Cardboard used to line food-contact shelves.

#3Basic40-06-4

Basic – Employee personal items stored in or above a food preparation area. Observed an employee purse stored in shelves by food.

#4Basic22-19-4

Basic – Interior of microwave soiled with encrusted food debris.

#5Basic08B-13-4

Basic – Stored food not covered in walk-in cooler. Observed containers with food, such as pasta and vegetables, in walk in cooler and freezer not covered.

#6Basic23-12-4

Basic – Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.

#7Basic14-06-4

Basic – Wood food-contact surface not properly sealed.

Florida Food Watch