#1 WOK CHINESE RESTAURANT Inspection – November 29, 2023

High Priority 2

#7High Priority08A-17-6

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. Raw chicken stored over raw pork in upright freezer.

#8High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg drop soup hot held 125F. Operator discarded and made new soup**Corrected On-Site** **Corrected On-Site**

Corrected On-Site

Intermediate 1

#9Intermediate53B-14-5

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic 6

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Bowl used to scoop corn starch

#2Basic36-37-5

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

#3Basic36-32-5

Basic – Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile above walk in cooler water damaged

#4Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. Cook had no hair restraint **Corrected On-Site**

Corrected On-Site

#5Basic10-17-4

Basic – In-use knife/knives stored in cracks between pieces of equipment.

#6Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cookline are soiled with black mold like substance.

Florida Food Watch