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Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: CHINA WOK AT VILLAGE MARKET License Number: SEA6112901
Rank: Seating License Expiration Date: 02/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 5313 VILLAGE MARKET DR
WESLEY CHAPEL, FL 33544

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 05/07/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 8 11
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
23-24-4    Basic - Buildup of food debris/soil residue on equipment door handles.all
14-05-4    Basic - Cardboard used to line food-contact shelves. Also chicken flat boxes
36-37-4    Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustastic tiles in kitchen
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Back pack on sugar **Corrected On-Site**
12B-06-4    Basic - Evidence of employee smoking in food preparation, food storage or warewashing area.
08B-30-4    Basic - Food stored in dry storage area not covered. Rice
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
25-32-4    Basic - Reuse of single-service articles.cans being used to store other foods **Repeat Violation**
23-09-4    Basic - Soiled reach-in cooler gaskets.
29-19-4    Basic - Standing water in floor drain/floor drain draining very slowly. Back hand sink came up and over, contained to back area, working on it now
23-10-4    Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
41-07-4    High Priority - Container of medicine improperly stored. Over food **Repeat Violation**
09-01-4    High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.cutting celery **Corrective Action Taken**
03F-04-4    High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale.garlic and corn starch
08A-01-4    High Priority - Raw animal food stored over cooked food.in walk in raw chicken over cooked chicken and washed sprouts **Repeat Violation**
01B-03-4    High Priority - Stop Sale issued due to adulteration of food product.cooled on used egg cardboards also past 4 hour mark on time
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. On dry storage containers also broken and covered with trash bag
12A-03-4    Intermediate - Employee washed hands in a sink other than an approved handwash sink. Using 3 compartment sink
03D-15-4    Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Beef at room temperature moved to walk in cooler 87° **Corrective Action Taken**
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink. Front 89, back 90 bathroom 89 manager turned on 101° **Corrected On-Site**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.back one **Corrected On-Site**
31B-03-4    Intermediate - No soap provided at handwash sink. Back one **Corrected On-Site** **Repeat Violation**
02C-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. Chicken, pork, noodles, cream cheese
53B-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. 2 expired, 1 missing, 1 ok. Also need new book this one copywriter 2000 has incorrect temperature information
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