First Wok In Gainesville Inc, 5168 Sw 34 St, Gainesville, FL - Restaurant inspection findings and violations

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Business Info

Name: FIRST WOK IN GAINESVILLE INC
Type: Permanent Food Service
Address: 5168 Sw 34 St, Gainesville, FL 32608
License #: 1103066
Total inspections: 1
Last inspection: 10/27/2014
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Inspection findings

Inspection Date

Type

Disposition
  • Basic - Bowl or other container with no handle used to dispense food. Bulk rice in kitchen, 2. **Corrected On-Site**
  • Basic - Build-up of grease on nonfood-contact surface. Light switches in the kitchen and bathroom have long term buildup.
  • Basic - Employee personal food not properly identified and segregated from food to be served to the public. Tub of MSG on make table shelf over food for the public.
  • Basic - Equipment or utensils not designed or constructed in a durable manner. Metal scrub pad worn past usable state, 1 on cook line. **Corrected On-Site**
  • Basic - Gaskets with grease build-up. Freezer and cooler on front line.
  • Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Bulk sugar in back of kitchen, **Corrected On-Site**
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit. 2 of the 3 units on cook line.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line, 3. **Corrected On-Site**
  • Basic - Working containers of food removed from original container not identified by common name. Bottles of: vinegar, soy sauce and teriyaki sauce on the cook line not labeled.
  • High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Right hand make table: chicken 49,49,49°, egg roll 49,49°, pork 49°.
  • High Priority - Raw animal food stored over cooked food. Freezer on front line, raw chicken over Krab. Walkin cooler, raw chicken over shrimp. **Corrected On-Site**
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Right hand make table, all items over 48°.
  • Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Right end reach in: chicken 49, 49, 49°, egg roll 49, 48°,
  • Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer is incapable of taking temperature, and was the only one available.
 10/27/2014Food-Licensing InspectionInspection Completed - No Further Action

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