WOK N ROLL

Name: WOK N ROLL
Address: 303 SE 17 ST UNIT 103, OCALA, FL, 34471, US
Rating: 0

303 SE 17 ST UNIT 103, OCALA, FL 34471

License #5202182

🥡 Chinese ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

December 23, 2025 · 0 findings · 0 critical

Routine - Food

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Quick take

WOK N ROLL in OCALA currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 15 times from Florida DBPR, with the most recent inspection on December 23, 2025. Across those visits, inspectors documented 171 total violations — 51 critical, 29 major, 91 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 23, 2025

The most recent inspection was clean, with no violations documented on December 23, 2025.

Official recordInspection data quality

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Inspection coverage

80%

Inspector notes

171

Coverage note

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Passed — No Violations

Disposition: Warning Issued
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard lining shelves across from cook line fryers.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on kitchen dry storage shelf. Manager removed water during inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpacks stored on shelf across from walk-in cooler above to go containers. Manager removed backpacks during inspection.
[08B-38-4] Food stored on floor. Case of cooking oil stored on cook line floor. Cases of broccoli stored on walk-in cooler floor.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth underneath cutting board on prep table across from cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy.
[08B-12-5] Stored food not covered. Cooked chicken and egg rolls stored in walk-in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table across from cook line fryers.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in walk-in cooler. Manager removed shrimp during inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in reach-in cooler across from cook line: beef (48F - Cold Holding); chicken (49F - Cold Holding); shrimp (45F - Cold Holding); pork (49F - Cold Holding); bean sprouts (48F - Cold Holding); cabbage (49F - Cold Holding); noodles (48F - Cold Holding). Manager stated items stored in cooler overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line: beef (48F - Cold Holding); chicken (49F - Cold Holding); shrimp (45F - Cold Holding); pork (49F - Cold Holding); bean sprouts (48F - Cold Holding); cabbage (49F - Cold Holding); noodles (48F - Cold Holding). Manager stated items stored in cooler overnight.
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk-in cooler thermometer reading -40F, ambient temperature 40F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line stained. Interior of microwave on shelf across from cook line soiled with old food debris.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter hand washing sink, 73F.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls used to scoop flour and sugar from containers across from back door. Manager removed bowls during inspection.
[14-45-4] Cardboard used to line nonfood-contact shelves. Shelves across from cook line fryer.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles used throughout the kitchen.
[14-71-4] Duct tape used to repair nonfood-contact surface. Tape used to repair handle for reach-in cooler across from cook line fryer.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from cook line.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gaps on the side and bottom of back door.
[14-38-4] Food storage container/container lid cracked or broken. Lid for sugar container across from back door.
[08B-38-4] Food stored on floor. Case of cooking oil stored on cook line floor. Plastic container of soy sauce stored on floor in walk-in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink in back of kitchen.
[29-49-6] Standing water in walk-in-cooler. Pan beneath fan box filled with water. Manager emptied pan during inspection.
[08B-12-5] Stored food not covered. Container of chicken stored in walk-in freezer. Manager placed plastic wrap over chicken.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in prep sink across from walk-in cooler. Manager placed chicken under running water.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2025.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over soy sauce in walk-in cooler. Manager moved soy sauce to another shelf.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line stove. Walk-in cooler shelves.
[31A-11-4] Handwash sink used for purposes other than handwashing. Pans stored in hand washing sink next to walk-in cooler. Manager removed pans during inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink next to walk-in cooler. Manager provided hand towels during inspection.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pork and chicken stored in reach-in cooler across from cook line fryer, manager stated it was prepared and placed in freezer on 8/7. Pork and chicken stored with no date marked.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter hand washing sink, 77F.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( Sugar and flour ).
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles in kitchen are not smooth and cleanable.
[32-12-6] Covered waste receptacle not provided in womens bathroom. No covered waste receptacle provided in womens bathroom.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee cups stored on prep table in kitchen and in upper shelves in dry goods storage area above food served to the public
[21-23-4] Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Per staff member establishment uses sponge on in-use food-contact surface at three-compartment sink.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Screen back door has gap under the door.
[36-17-5] Floor tiles missing and/or in disrepair. Floor tile cracked and missing in dry goods storage area and cook line
[14-38-4] Food storage container/container lid cracked or broken. Cracked container lid of sugar container.
[08B-38-4] Food stored on floor. Bag of flour and container of soy sauce stored on floor. Container of cooked Chicken stored on floor in walk-in-cooler.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between flip-top make table coolers
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In-use utensil in non-time/temperature control food stored with handle touching food ( Rice, Flour and Sugar )
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters above cooking area soiled with grease
[25-32-4] Reuse of single-service or single-use articles. Ready-To-Eat Fried noodles stored in previous used box for raw chicken wings
[08B-12-5] Stored food not covered. Shrimp and egg rolls not covered in reach in freezer at entrance. Cooked chicken and noodles in walk-in-cooler not covered.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in wringing device.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken in walk-in-cooler cooked the night before at 46F
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook not wearing gloves dropped lighter and picked up from floor, then handled cooking utensils, pots and food orders without washing hands and putting on gloves.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over tofu in walk-in-cooler
[01B-03-5] Stop Sale issued due to adulteration of food product. Ready-To-Eat Fried noodles stored in previous used box for raw chicken wings
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items and cold holding temperatures stored over night in the Walk-in Cooler: COLD HOLDING Shrimp 44,45, 44F, Beef 46F, raw Chicken 46F, cooked chicken 46F Sweet and sour Chicken 45,45,,44,44,45,44F, General Tso Chicken 45,44,46,46,45,44,46; Pork Filling 46, 48F; Pork Dumplings 47,47,47F; Low Mein 47,46F; Rice Noodles 47F; egg drop soup 48F; Tofu 47,47,47F. COOLING Cooked Chicken 46F
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures stored over night in the Walk-in Cooler: COLD HOLDING Shrimp 44,45, 44F, Beef 46F, raw Chicken 46F, cooked chicken 46F Sweet and sour Chicken 45,45,,44,44,45,44F, General Tso Chicken 45,44,46,46,45,44,46; Pork Filling 46, 48F; Pork Dumplings 47,47,47F; Low Mein 47,46F; Rice Noodles 47F; egg drop soup 48F; Tofu 47,47,47F.
[41-10-4] Toxic substance/chemical improperly stored. Spray cans of WD-40 and tools stored above bags of sugar and flour. employee moved toxic chemicals and tools
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.

Disposition: Emergency order recommended
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer
[32-09-4] A minimum of one bathroom facility is not available for public use. Front bathroom has an out of order sign. Manager advised that the bathroom had been fixed but sign had not been removed
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Approximately 12 acoustic tiles in kitchen ceiling that are not smooth and cleanable.
[32-12-5] Covered waste receptacle not provided in womens bathroom. No covered waste receptacle provided in unisex bathroom.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
[14-71-4] Duct tape used to repair nonfood-contact surface. Duct tape used on reach in cooler handle
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled apron stored on dry goods storage rack Cell phone and back pack stored on dry goods storage rack and single service lids.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back screen door has gap along the bottom and side of the door.
[36-17-5] Floor tiles missing and/or in disrepair. Missing tiles around mop sink.
[08B-38-4] Food stored on floor. Container of oil on the floor in the kitchen
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on prep table and not in sanitizer bucket.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of food removed ( flour ) from original container not labelled with name of contents.
[41-07-4] Container of medicine improperly stored. Bacterial ointment stored above prep table
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee preparing take out orders not wearing gloves dropped pans on the floor and took the pans to the dishwash area then returned to preparing take out orders and did not wash hands or put on gloves
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Observed 17 rodent dropping behind reach in freezer chest next to kitchen. Employee swepted and discarded
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. "Y" connector at mop sink is missing vacuum breaker on the non-chemical side of the "Y" connector. Owner removed Y splitter
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. One dead roach on floor in front of back door. Manager discarded dead roach.
[32-09-4] A minimum of one bathroom facility is not available for public use. Out of order sign on restroom door. Manager stated bathroom repaired and they forgot to remove sign. Manager removed sign from door.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from walk-in cooler. Manager removed drink from table.
[12B-01-4] Employee eating while preparing food. Employee eating while preparing green beans.
[08B-48-4] Employee preparing food in customer section of dining area. Employee preparing green beans in dining area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap on the bottom and sides of back door.
[08B-38-4] Food stored on floor. Shrimp stored on floor in front of three compartment sink. Manager placed shrimp in sink.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sauce stored in walk-in cooler. Manager removed scoop from container.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler. Grease dripping from hood above cook line.
[33-16-4] Open dumpster lid. Dumpster behind building.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf. Manager turned containers over.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Manager placed shrimp underneath running water.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk-in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of food on shelf next to walk-in freezer. Employee placed label on container.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee eating in dining room and began preparing food without washing hands. Manager had employee stop eating and wash hands.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk-in cooler. Raw chicken stored over raw fish in walk-in freezer. Manager placed both items on bottom shelves.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breakers on either side of splitter in mop sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Inside of reach-in cooler across from cook line fryer. Cutting board on reach-in cooler across from cook line.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Establishment has four employees working with no certified food manager present.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink next to walk-in cooler. Manager placed hand towels at the hand washing sink.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof for two employees.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employee trainings expired on 2/24/2021.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken stored in reach-in cooler across from cook line fryer. Manager stated item prepared two days earlier. Manager placed proper date on chicken.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle stored above three compartment sink.
[27-16-5] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink behind front counter.

Disposition: Emergency order recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl no handle inside seasoning container.
[35A-03-4] Dead roaches on premises. At the end of the cook line, near walk-in freezer, observed two dead roaches under shelves.
[08B-38-4] Food stored on floor. At the cook line, under wok, observed oil jug on floor, in walk-in cooler observed multiple cases of raw food on floor.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At the cook line, observed knife stored between reach-in coolers.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment, tables and under equipment soiled.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee drinks inside reach-in cooler at the cook line and walk-in cooler.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in coolers and shelves heavily soiled.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. At the prep area, observed raw pork and cooked pork thawed at room temperature, both items were at 43F.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
[02D-01-5] Working containers of food removed from original container not identified by common name. At the dry storage area, containers with sugar, salt and flour not labeled.
[41-07-4] Container of medicine improperly stored. At the front reach-in cooler, observed medicine stored inside reach-in cooler above customers food, also at the cook line, observed box with multiple medicine stored above prep table in use.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Female employee touching multiple dirty surfaces and taking orders, started working with food and no hand washed occurred.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At the cook line, male employee cracked a raw shell eggs and immediately after handle a cleaned plastic to go container and served soup and cooked egg (no observable cross contamination observed) Inspector addressed all handwash violations with person in Charge.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. At the prep area, observed Male employee working with raw frozen chicken switched to work with cooked food (chicken) and handled cleaned containers.
[09-01-4] 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. At the prep area, observed male employee cutting Chinese cabbage with no gloves, Inspector instructed to washed his hands and use gloves, employee started wearing gloves no hand washed occurred.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At the prep area, observed male employee picking knife from floor and placing on magnet for later use, Inspector instructed to perform sanitization process, employee rinsed knife with water and placed back to magnet, no soap applied No sanitization occurred.
[08A-17-6] 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. At the prep area, observed raw scallops bag stored above vegetables.
[35A-05-4] Roach activity present as evidenced by live roaches found. At the cook line: observed 12 live roaches around electric outlet behind reach-in cooler. One live roach on reach-in cooler lid at the cook line, Manager killed. One live roach on wall behind shelves. One live roach under handwash sink at the end of the cook line.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At inspection time observed five food employees on site, no Manager.
[05-08-4] No probe thermometer provided to measure temperature of food products. No probe thermometer available.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For two male employees on site.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For three employees.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach-in cooler and walk-in cooler, multiple food items no date marked, per Manager most of the food were cooked or prepared with in the last 3 days.
[53B-14-5] 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. For two employees
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Multiple photo copies.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Inside flour bin, and other bulk containers, observed bowl no handle.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above reach-in cooler /make tables.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the dry storage area, employee backpack on top of single service items.
[08B-38-4] Food stored on floor. At the cook line, observed oil jug on floor under wok, also observe tray of raw pork and cooked pork on floor in the walk-in cooler.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At the cook line, observed knife stored between reach-in cooler and prep table.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed spoon handle touching the food seasoning
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Handwash sink next to triple sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood with accumulation of grease also observed grease dripping from filters.
[25-32-4] Reuse of single-service or single-use articles. At the cook line, observed used gloves inside cooked chicken container, also observed the re use of cardboard boxes to stored fried noodles.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. At the triple sink area, observed bucket with raw shrimps thawed at room temperature with standing water.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves heavily soiled and with rust that has pitted the surface.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At the cook line, multiple wet wiping cloths on prep tables.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Chlorine mixed with chlorine, manager made a fresh solution.
[02D-01-5] Working containers of food removed from original container not identified by common name. At the storage area, observed multiple bulk container not labeled, per employee, container have salt, flour and sugar. Employee labeled.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Female employee opening cardboard boxes at the dining area went back to kitchen and started handling food without washing her hands.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. At the end of the cook line, observed container with raw shell eggs with multiple cracked eggs also container have dark liquid substance on bottom.
[03F-02-5] 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. At the end of the cook line, observed raw shell eggs and broccoli no time marked, per employee item were pulled out at 11:00am.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Multiple male employees rinsed hands and arms in double prep sink, inspector instructed multiple times to use handwash sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler and reach-in coolers any food item are date marked, per Employees must of the cooked items were cooked 10/11-13/2023.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One photocopy