GOLDEN WOK

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, cooked chicken (52F - Cold Holding); cooked ribs (52F - Cold Holding), not prepared or portioned today. Operator stated items held for approximately 2 hours. Advised operator of cold holding parameters. Operator moved items into walk in to quick chill.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, cooked chicken (52F - Cold Holding); cooked ribs (52F - Cold Holding), not prepared or portioned today. Operator stated items held for approximately 2 hours. Advised operator of cold holding parameters. Operator moved items into walk in to quick chill. **Corrective Action Taken**

High Priority

Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At kitchen, no vacuum breaker at hose Bibb with hose attached.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At kitchen, no vacuum breaker at hose Bibb with hose attached.

High Priority

Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, opened employee beverages stored on prep table. Operator removed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, opened employee beverages stored on prep table. Operator removed. **Corrected On-Site**

Basic

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At kitchen, employee purse stored on shelf with food items. Operator removed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At kitchen, employee purse stored on shelf with food items. Operator removed. **Corrected On-Site**

Basic

Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior of chest freezer door in disrepair. Exposed insulation.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior of chest freezer door in disrepair. Exposed insulation. **Repeat Violation**

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At kitchen, top of reach in cooler soiled with dust, grease.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At kitchen, top of reach in cooler soiled with dust, grease. **Repeat Violation**

Basic

Reach-in cooler interior/shelves have accumulation of soil residues. At cook line reach in cooler, interior soiled with an accumulation of food residue.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line reach in cooler, interior soiled with an accumulation of food residue. **Repeat Violation**

Basic

Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen, walls soiled with dust, food debris.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen, walls soiled with dust, food debris.

Basic

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At kitchen reach in cooler, cooked foods-Cooked.chicken, cooked egg rolls, cooked pork, prepared onsite and held over 24 hours not properly date marked. Advised operator of proper date marking.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At kitchen reach in cooler, cooked foods-Cooked.chicken, cooked egg rolls, cooked pork, prepared onsite and held over 24 hours not properly date marked. Advised operator of proper date marking. **Repeat Violation** **Admin Complaint**

Intermediate

Buildup of food debris/soil residue on equipment door handles. Throughout kitchen, buildup of food residue on refrigerator doors.

Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen, buildup of food residue on refrigerator doors. **Repeat Violation**

Basic

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.

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.

Intermediate

Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**

Basic