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Licensee
Name:
NEW HOT WOK HOUSE
License Number:
SEA1102902
Rank:
Seating
License Expiration Date:
06/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
3006 NW 13 ST GAINESVILLE, FL 32609
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
01/10/2024
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
2
12
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.
Basic - Cardboard used to line food-contact shelves.
Cardboard lining shelf underneath prep table across from three compartment sink. **Repeat Violation**
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Air conditioning vent in front of walk-in cooler. **Repeat Violation**
Basic - Time/temperature control for safety food thawed in an improper manner.
Shrimp being thawed in standing water on floor in front of three compartment sink. Manager placed shrimp underneath cold running water. **Repeat Violation**
High Priority - Non-food grade paper/paper towel used as liner for food container.
Cooked egg rolls placed on paper towel in pan on prep table next to cook line fryer.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken stored over cooked pork in walk-in cooler. Manager placed chicken on bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Items in reach-in cooler across from cook line stove: chicken (45F - Cold Holding); pork (46F - Cold Holding); shrimp (45F - Cold Holding); beef (45F - Cold Holding); shrimp (45F - Cold Holding); pork (45F - Cold Holding); chicken (45F - Cold Holding). Manager stated items were at the proper temperature at opening. Manager moved items to walk-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Cabbage and noodles stored on prep table in back of kitchen. Manager stated items placed on table at 1:00 pm, manager placed proper time marks on items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Tan cut board on prep table across from three compartment sink.
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
