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New China Wok

New China Wok
2253 W New Haven Ave
West Melbourne, FL 32904
(321)956-1688

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: NEW CHINA WOK
License Number: 1505094
License ID: 4163898
Inspection Visit ID: 5237879
Inspection Date: Monday, July 14, 2014
Inspection Number: 2338173
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 20
Number of High Priority Violations: 3
Number of Intermediate Violations: 5
Number of Basic Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. **Warning**/ still utilizing cup to scoop rice- corrected on site
08B-49-4 Basic.Employee personal food not properly identified and segregated from food to be served to the public. Coolers and freezers **Warning**/ still stored with food being served to the public
36-74-4 Basic.Heavy Build-up of food/soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Behind equipment on the cook line **Warning**/ still build up needs more cleaning
23-22-4 Basic.Heavy Food debris/dust/soil residue on dry storage shelves. All other serving through out kitchen **Warning**/ still heavily soiled
23-09-4 Basic.Heavy Soiled reach-in cooler gaskets. All coolers **Warning**/still heavily soiled
36-47-4 Basic.Hood heavily soiled with accumulated grease. Dripping observed **Warning**/ still soiled with heavy dripping grease
08B-44-4 Basic.Jugs of oil stored on floor in kitchen. **Warning**/ jugs oil still on floor and food on floor in walk in
14-40-4 Basic.Menu used as liners for food **Warning**/ still utilizing menu as liners for food (egg rolls)
08A-26-4 Basic.Raw containers of chicken food stored above unwashed produce in the walk in cooler **Warning**/ still not properly stored
25-52-4 Basic.Reuse of single-use number 10 cans. **Warning**/ still utilizing some cans for storage
42-01-4 Basic.Wet mop not stored in a manner to allow the mop to dry. **Warning**/ still not hung properly
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Warning**/ still not properly stored
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Opened bags of raw chicken over carrots and peas on upright reach in freezer **Warning**/not separated properly raw from raw
08A-19-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. Sheet pans of raw chicken over beef and seafood in white upright freezer **Warning**/ still not properly separated in stand up freezer
08A-09-4 High Priority.Raw chicken,raw ground pork, raw shrimp stored over chicken broth, buckets of sauces, and cooked pork in walk-in cooler. **Warning**/ product still not properly stored
11-07-4 Intermediate.Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**/ still cracked broken wood bowls in use
22-05-4 Intermediate.Cook line Cutting board(s) badly stained/soiled. **Warning**
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. Used as storage **Warning**/ still utilizing to store steel wool
14-16-4 Intermediate.Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Wooden bowls **Warning**still broken wood bowls in use
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. Cooked UBS,chicken,egg rolls,all in the walk in cooler **Warning**/ still no date marking

Inspection For: NEW CHINA WOK
License Number: 1505094
License ID: 4163898
Inspection Visit ID: 5314004
Inspection Date: Monday, July 14, 2014
Inspection Number: 2415277
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 25
Number of High Priority Violations: 3
Number of Intermediate Violations: 5
Number of Basic Violations: 17
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. / bowl to scoop rice **Corrected On-Site** **. Repeat Violation**
14-05-4 Basic.Cardboard used to line food-contact shelves. / several areas of the restaurant
08B-44-4 Basic.Case/container/bag of food stored on floor in kitchen. / ol **. Repeat Violation**
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable. / cooks line and small portable cutting board **. Repeat Violation**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / cooks line
08B-38-4 Basic.Food stored on floor. / chicken in walk in cooler **. Repeat Violation**
23-09-4 Basic.Heavily Soiled reach-in cooler gaskets. **. Repeat Violation**
23-15-4 Basic.Heavy Accumulation of food debris/soil residue on handwash sink. **Corrected On-Site**
23-22-4 Basic.Heavy Food debris/dust/soil residue on dry storage shelves. **. Repeat Violation**
36-47-4 Basic.Hood soiled with accumulated heavy grease and dripping **. Repeat Violation**
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board.
36-15-4 Basic.Moderate Food debris accumulated on kitchen floor. / behind equipment- baseboards **. Repeat Violation**
14-31-4 Basic.Nonfood-grade paper menus used in direct contact with food. / to line the egg roll containers **. Repeat Violation**
25-52-4 Basic.Reuse of single-use number 10 cans.
42-01-4 Basic.Wet mop not stored in a manner to allow the mop to dry. **. Repeat Violation**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **. Repeat Violation**
21-11-4 Basic.Wiping cloth chlorine sanitizing solution not at proper minimum strength. / wiping cloth at 0 ppm chlorine
12A-18-4 High Priority.Employee dried hands on clothes/apron/soiled towel after washing. Re-educated **Corrected On-Site**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. / raw chicken over vegetables in the walk in cooler **. Repeat Violation**
08A-21-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in the tall freezer not hermetically sealed **. Repeat Violation**
11-07-4 Intermediate.Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. / re-educated showed tear sheet gave- have review also in Chinese understands better now **. Repeat Violation**
22-05-4 Intermediate.Cutting board(s) stained/soiled. / small portable board
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. / storing steel wool re- educated **Corrected On-Site** **. Repeat Violation**
14-16-4 Intermediate.Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. / wood bowls to scoop product in the reach in cooler
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. / egg rolls cooked chicken

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4 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: NEW CHINA WOK
License Number: 1505094
License ID: 4163898
Inspection Visit ID: 5033401
Inspection Date: Monday, May 12, 2014
Inspection Number: 2338173
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 32
Number of High Priority Violations: 6
Number of Intermediate Violations: 10
Number of Basic Violations: 16
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. **Warning**
08B-49-4 Basic.Employee personal food not properly identified and segregated from food to be served to the public. Coolers and freezers **Warning**
08B-30-4 Basic.Food stored in dry storage area not covered. Opened bag of rice **Warning**
36-74-4 Basic.Heavy Build-up of food/soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Behind equipment on the cook line **Warning**
23-22-4 Basic.Heavy Food debris/dust/soil residue on dry storage shelves. All other serving through out kitchen **Warning**
23-09-4 Basic.Heavy Soiled reach-in cooler gaskets. All coolers **Warning**
36-47-4 Basic.Hood heavily soiled with accumulated grease. Dripping observed **Warning**
08B-44-4 Basic.Jugs of oil stored on floor in kitchen. **Warning**
14-40-4 Basic.Menu used as liners for food **Warning**
51-13-4 Basic.No Heimlich maneuver/choking sign posted. **Warning**
51-18-4 Basic.No copy of latest inspection report available. **Warning**
08A-26-4 Basic.Raw containers of chicken food stored above unwashed produce in the walk in cooler **Warning**
25-35-4 Basic.Reuse of single-use articles. Duck sauce and soy sauce buckets **Warning**
25-52-4 Basic.Reuse of single-use number 10 cans. **Warning**
42-01-4 Basic.Wet mop not stored in a manner to allow the mop to dry. **Warning**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
12A-16-4 High Priority.Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
12A-14-4 High Priority.Employee sneezed, used a handkerchief or disposable tissue, used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site** **Warning**
14-15-4 High Priority.Nonfood-grade containers used for food storage - direct contact with food. Egg crates used absorb grease from chicken, storage containers used for all the foods in the walk in cooler **Warning**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Opened bags of raw chicken over carrots and peas on upright reach in freezer **Warning**
08A-19-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. Sheet pans of raw chicken over beef and seafood in white upright freezer **Warning**
08A-09-4 High Priority.Raw chicken,raw ground pork, raw shrimp stored over chicken broth, buckets of sauces, and cooked pork in walk-in cooler. **Warning**
11-07-4 Intermediate.Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
22-05-4 Intermediate.Cook line Cutting board(s) badly stained/soiled. **Warning**
53A-03-4 Intermediate.Food manager certification expired. **Warning**
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. Used as storage **Warning**
14-16-4 Intermediate.Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Wooden bowls **Warning**
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
05-08-4 Intermediate.No probe thermometer provided to measure temperature of food products. **Warning**
53B-01-4 Intermediate.No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
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. Cooked UBS,chicken,egg rolls,all in the walk in cooler **Warning**

Inspection For: NEW CHINA WOK
License Number: 1505094
License ID: 4163898
Inspection Visit ID: 5126656
Inspection Date: Tuesday, September 17, 2013
Inspection Number: 2369864
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 13
Number of High Priority Violations: 2
Number of Intermediate Violations: 1
Number of Basic Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. / utilizing cup to scoop bulk rice
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler / carrots **Corrected On-Site**
24-05-4 Basic.Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. / clean containers
14-38-4 Basic.Food storage container/container lid cracked or broken.
23-25-4 Basic.Heavy Build-up of grease/dust/debris on hood filters.
23-09-4 Basic.Moderately Soiled all reach-in cooler gaskets.
25-52-4 Basic.Reuse of single-use number 10 cans. / operator switched to proper container
14-31-4 Basic.Utilizing menus to line the food storage container re- educated
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses.
36-10-4 Basic.Worn, torn and/or soiled floors throughout
01B-01-4 High Priority.Dented/rusted cans present. / 1 dented can of bamboo shoots owner took out threw away in dumpster
12A-16-4 High Priority.Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. / re- educated **Corrected On-Site**
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. / egg rolls cooked pork, cooked beef

Inspection For: NEW CHINA WOK
License Number: 1505094
License ID: 4163898
Inspection Visit ID: 5033402
Inspection Date: Thursday, July 18, 2013
Inspection Number: 2338174
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of High Priority Violations: 0
Number of Intermediate Violations: 2
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
36-38-4 Basic.Attached equipment soiled with accumulated dust. / dead insects light shields
23-03-4 Basic.Build-up of grease on hood filters cleaned needs more detailing
36-18-4 Basic.Floor tiles cracked, broken or in disrepair. / through out kitchen
08B-30-4 Basic.Food stored in dry storage area not covered. / flour in bag not closed **. Repeat Violation**
23-07-4 Basic.Gaskets with moderate slimy/mold-like build-up. / cleaned more detail
25-32-4 Basic.Reuse of single-service articles. / egg crates **. Repeat Violation**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. / several areas **. 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. / egg rolls cooked chicken- have on some product but not all **. Repeat Violation**
31B-06-4 Intermediate.Soap dispenser at handwash sink not working/unable to dispense soap. / clogged cleaned **Corrected On-Site**

Inspection For: NEW CHINA WOK
License Number: 1505094
License ID: 4163898
Inspection Visit ID: 4915530
Inspection Date: Thursday, July 18, 2013
Inspection Number: 2269674
Visit Number: 2
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 6
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
08B-30-4 Basic.Food stored in dry storage area not covered. Open packages of corn starch, rice, flour. **Warning**/ some still stored opened
23-25-4 Basic.Heavy Build-up of grease/dust/debris on hood filters. Repeat 2x. **. Repeat Violation** **Warning**/ cleaned just a moderate build up now
25-32-4 Basic.Reuse of paper egg crates as a work surface to hold containers of food by fryer on cooks line. **Warning**/ still utilizing
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses in several areas of kitchen. **Warning**/ still laying all over
21-14-4 Basic.Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cooks line. **Warning**/ still laying all over
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/ egg rools, cooked chicken in walk in cooler. **Warning**/ observed dates on some need to be sure on all ready to eat foods

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6 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: NEW CHINA WOK
License Number: 1505094
License ID: 4163898
Inspection Visit ID: 5126656
Inspection Date: Tuesday, September 17, 2013
Inspection Number: 2369864
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 13
Number of High Priority Violations: 2
Number of Intermediate Violations: 1
Number of Basic Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. / utilizing cup to scoop bulk rice
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler / carrots **Corrected On-Site**
24-05-4 Basic.Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. / clean containers
14-38-4 Basic.Food storage container/container lid cracked or broken.
23-25-4 Basic.Heavy Build-up of grease/dust/debris on hood filters.
23-09-4 Basic.Moderately Soiled all reach-in cooler gaskets.
25-52-4 Basic.Reuse of single-use number 10 cans. / operator switched to proper container
14-31-4 Basic.Utilizing menus to line the food storage container re- educated
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses.
36-10-4 Basic.Worn, torn and/or soiled floors throughout
01B-01-4 High Priority.Dented/rusted cans present. / 1 dented can of bamboo shoots owner took out threw away in dumpster
12A-16-4 High Priority.Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. / re- educated **Corrected On-Site**
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. / egg rolls cooked pork, cooked beef

Inspection For: NEW CHINA WOK
License Number: 1505094
License ID: 4163898
Inspection Visit ID: 5033402
Inspection Date: Thursday, July 18, 2013
Inspection Number: 2338174
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of High Priority Violations: 0
Number of Intermediate Violations: 2
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
36-38-4 Basic.Attached equipment soiled with accumulated dust. / dead insects light shields
23-03-4 Basic.Build-up of grease on hood filters cleaned needs more detailing
36-18-4 Basic.Floor tiles cracked, broken or in disrepair. / through out kitchen
08B-30-4 Basic.Food stored in dry storage area not covered. / flour in bag not closed **. Repeat Violation**
23-07-4 Basic.Gaskets with moderate slimy/mold-like build-up. / cleaned more detail
25-32-4 Basic.Reuse of single-service articles. / egg crates **. Repeat Violation**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. / several areas **. 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. / egg rolls cooked chicken- have on some product but not all **. Repeat Violation**
31B-06-4 Intermediate.Soap dispenser at handwash sink not working/unable to dispense soap. / clogged cleaned **Corrected On-Site**

Inspection For: NEW CHINA WOK
License Number: 1505094
License ID: 4163898
Inspection Visit ID: 4915530
Inspection Date: Thursday, July 18, 2013
Inspection Number: 2269674
Visit Number: 2
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 6
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
08B-30-4 Basic.Food stored in dry storage area not covered. Open packages of corn starch, rice, flour. **Warning**/ some still stored opened
23-25-4 Basic.Heavy Build-up of grease/dust/debris on hood filters. Repeat 2x. **. Repeat Violation** **Warning**/ cleaned just a moderate build up now
25-32-4 Basic.Reuse of paper egg crates as a work surface to hold containers of food by fryer on cooks line. **Warning**/ still utilizing
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses in several areas of kitchen. **Warning**/ still laying all over
21-14-4 Basic.Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cooks line. **Warning**/ still laying all over
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/ egg rools, cooked chicken in walk in cooler. **Warning**/ observed dates on some need to be sure on all ready to eat foods

Inspection For: NEW CHINA WOK
License Number: 1505094
License ID: 4163898
Inspection Visit ID: 4914358
Inspection Date: Monday, May 13, 2013
Inspection Number: 2269674
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 32
Number of High Priority Violations: 4
Number of Intermediate Violations: 6
Number of Basic Violations: 22
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense bulk rice. **Warning**
08B-46-4 Basic.Case/container/bag of food stored on floor in dry storage area. Flour, leafy green, **Warning**
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler/freezer. Cabbage. **Warning**
24-05-4 Basic.Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In back prep area **Warning**
08B-49-4 Basic.Employee personal food not properly identified and segregated from food to be served to the public. Uncovered cooked fish in metal pan stored in container of cooked chicken in walk-in cooler. **Warning**
40-07-4 Basic.Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Phone on cook line **Warning**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. **Warning**
36-73-4 Basic.Floor heavily soiled/has accumulation of debris. In dry storage area. **Warning**
08B-30-4 Basic.Food stored in dry storage area not covered. Open packages of corn starch, rice, flour. **Warning**
23-25-4 Basic.Heavy Build-up of grease/dust/debris on hood filters. Repeat 2x. **. Repeat Violation** **Warning**
10-06-4 Basic.In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Tongs in cooked chicken. **Warning**
10-07-4 Basic.In-use utensil stored in standing water less than 135 degrees Fahrenheit spoon for rice on cooks line **Warning**
14-30-4 Basic.Nonfood-grade garbage bags/ cardboard used in direct contact to store food/ used to cover foods in walk-in cooler **Warning**
25-43-4 Basic.Plastic jug cut in half and reused as scoop (rice scoop) **Warning**
08B-39-4 Basic.Raw fruits/vegetables not washed prior to preparation. /mushrooms. **Warning**
25-32-4 Basic.Reuse of paper egg crates as a work surface to hold containers of food by fryer on cooks line. **Warning**
25-33-4 Basic.Single-use containers cans reused for the storage of food. Several in walk-in and under cooks line. **Warning**
14-09-4 Basic.Small portable Cutting board in back prep areahas cut marks and is no longer cleanable. **Warning**
23-09-4 Basic.Soiled reach-in cooler gaskets. Cooks line. **Warning**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses in several areas of kitchen. **Warning**
21-14-4 Basic.Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cooks line. **Warning**
21-10-4 Basic.Wiping cloth/towel used under cutting board. **Warning**
12A-11-4 High Priority.Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. **Corrected On-Site** **Warning**
12A-20-4 High Priority.Employee washed hands with no soap. **Corrected On-Site** **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked breaded chicken 55/60 degrees f. On cooks line. Recommended rapid chill. **Warning**
08A-01-4 High Priority.Raw chicken stored over cooked wontons in walk-in cooler **Warning**
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. Gloves, towels. **Warning**
22-28-4 Intermediate.Interior of reach-in freezer heavily soiled with accumulation of food residue. **Warning**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. In back of kitchen. **Corrected On-Site** **Warning**
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/ egg rools, cooked chicken in walk in cooler. **Warning**
53B-05-4 Intermediate.Required employee training expired for all employees. To order approved program food safety material, call DBPRys contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Cleaner in dry storage/ three compartment sink area **Warning**

Inspection For: NEW CHINA WOK
License Number: 1505094
License ID: 4163898
Inspection Visit ID: 4715961
Inspection Date: Tuesday, January 29, 2013
Inspection Number: 2227256
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of High Priority Violations: 2
Number of Intermediate Violations: 0
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noodles 51 over portioned in the cook line reach in cooler. **Corrected On-Site**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw pork stored over ready to eat vegetables in the walk in cooler **Corrected On-Site**
10-06-4 Basic.In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. **Corrected On-Site**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation.
14-01-4 Basic.Bowl or other container with no handle used to dispense food. **Corrected On-Site**
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable.
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses.
23-09-4 Basic.Soiled reach-in cooler gaskets.
23-25-4 Basic.Build-up of grease/dust/debris on hood filters.
33-16-4 Basic.Open dumpster lid.
36-47-4 Basic.Hood soiled with accumulated grease. **. Repeat Violation**

Inspection For: NEW CHINA WOK
License Number: 1505094
License ID: 4163898
Inspection Visit ID: 4715962
Inspection Date: Tuesday, October 23, 2012
Inspection Number: 2227257
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 14
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
06-01-1 Critical.- Observed potentially hazardous food thawed in an improper manner. Frozen shrimp was thawing in standing water in the mop sink Corrected On Site. Corrected On Site.
06-04-1 Critical.- Observed potentially hazardous food thawed at room temperature. Noodles at the back door Corrected On Site.
08A-24-1 Critical.- Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw repackaged chicken is stored over raw seafood
08A-26-1 Critical.- Observed raw animal food stored over ready-to-eat food. Raw chicken is stored over ready to eat food in the walkin cooler
08A-28-1 Critical.- Observed food stored on floor. A bag of onions in the backroom
08A-28-1 Critical.- Observed food stored on floor. A bag of carrots in the walkin cooler
09-05-1 Critical.- Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
13-03-1 Observed employee with no hair restraint.
15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. The top of the cheast freezer is rusty
23-04-1 Observed build-up of mold-like substance on surface of nonfood-contact surface. On the fan covers in the walkin cooler
31-09-1 Critical.- Handwash sink not accessible for employee use at all times. Blocked by buckets
33-16-1 Observed open dumpster lid.
37-06-1 Observed wall soiled with accumulated grease. Hood system
41A-09-1 Critical.- Observed toxic item stored in food preparation area. A can of unnaproved raid bug spray is in the backroom /prep area

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2 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: NEW CHINA WOK
License Number: 1505094
License ID: 4163898
Inspection Visit ID: 4382672
Inspection Date: Tuesday, April 10, 2012
Inspection Number: 2124574
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
08A-27-1 Critical. Observed raw animal food stored over cooked food. Raw chicken over sauce and veggies in the walkin cooler
08A-28-1 Critical. Observed food stored on floor. A bag of onions on the floor
08A-28-1 Critical. Observed food stored on floor. A bag of carrots is on the walk in cooler floor
23-05-1 Observed residue build-up on nonfood-contact surface. The top of most of the equipment ithe kitcheand prep areas ha a moderate to heavy build up
23-05-1 Observed residue build-up on nonfood-contact surface. On the fan covers in the walk in cooler
33-16-1 Observed open dumpster lid.
36-15-1 Observed food debris accumulated on kitchen floor. Under the fixed equipment in the prep area and kitchen area
37-10-1 Observed attached equipment soiled with accumulated grease. Heavy build up of grease is on the hood system and hood vents

Inspection For: NEW CHINA WOK
License Number: 1505094
License ID: 4163898
Inspection Visit ID: 4382673
Inspection Date: Thursday, October 20, 2011
Inspection Number: 2124575
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 14
Number of Critical/Risk Violations: 11
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical. Observed 1 badly dented can of ketchup Corrected On Site. Operator discarded willingly
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked egg rolls and cooked breaded chicken in the walkincooler
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Cooked breaded chicken Corrected On Site.
08A-26-1 Critical. Observed sheet pans of raw beef and chicken stored over mixed vegetables and cooked dumplimgs in RIF. Repeat Violation. 11/05 Corrected On Site.
08A-27-1 Critical. Observed sheet pans of raw chicken over sheet pans of beef in RIF. Repeat Violation. 11/05 Corrected On Site.
08A-36-1 Critical. Saran wrapped raw pork stored over clean diced cabbage,container of raw beef over cooked pork all in the walkin cooler
08B-04-1 Critical. Observed egg carton used as a food-contact surface. Corrected On Site.
08B-04-1 Critical. Observed paper menu's used as a liners for cooked egg rolls and breaded chicken
14-31-1 Wet towels under cutting boards
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
22-27-1 Critical. Observed smoker heavily encrusted with grease and/or soil deposits.
37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
41B-02-1 Critical. Observed pesticide-emitting strip present in food prep area. Over prep table
41B-03-1 Critical. Observed unlabeled spray bottles.

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4 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: NEW CHINA WOK
License Number: 1505094
License ID: 4163898
Inspection Visit ID: 4142141
Inspection Date: Wednesday, January 05, 2011
Inspection Number: 2001374
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: NEW CHINA WOK
License Number: 1505094
License ID: 4163898
Inspection Visit ID: 4145768
Inspection Date: Tuesday, November 16, 2010
Inspection Number: 2032842
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 7
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
09-01-1 Critical. Violation: 09-01-1Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. /rice. Repeat Violation.
09-05-1 Critical. Violation: 09-05-1Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. /bowl in rice. Repeat Violation.
14-49-1 Violation: 14-49-1Observed re-use of milk container cut to utilize as scoop.
14-51-1 Violation: 14-51-1Observed nonfood-grade containers used for food storage. /rice,flour. Time extended call back due in January
29-08-1 Violation: 29-08-1Plumbing system in disrepair. /mens room urinal broken.
32-22-1 Critical. Violation: 32-22-1Observed objectionable odors in bathroom/heavy sewer like gas ordor in establishment.
37-11-1 Violation: 37-11-1Observed attached equipment soiled with heavy accumulated dust/dead insects-ceiling light shields kitchen. Not clean

Inspection For: NEW CHINA WOK
License Number: 1505094
License ID: 4163898
Inspection Visit ID: 4144294
Inspection Date: Monday, November 15, 2010
Inspection Number: 2032842
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 14
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
01B-15-1 Critical. Stop Sale issued due to adulteration of food product.
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. /uncooked rice by back door and bagged rice with small black bugs
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. /container of rice in dry storage with spider
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. /rice. Repeat Violation.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. /cutting produce no gloves. Repeat Violation. Corrected On Site.
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. /bowl in rice. Repeat Violation.
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. /before putting on gloves. Repeat Violation. Corrected On Site.
14-49-1 Observed re-use of milk container cut to utilize as scoop
14-51-1 Observed nonfood-grade containers used for food storage. /rice,flour
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
29-08-1 Plumbing system in disrepair. /mens room urinal broken
32-22-1 Critical. Observed objectionable odors in bathroom/heavy sewer like gas ordor in establishment
35A-04-1 Critical. Observed rodent activity as evidenced by rodent droppings found. /4-6 okd droppings on shelf and on top of freezer. Cleaned during inspection
37-11-1 Observed attached equipment soiled with heavy accumulated dust/dead insects-ceiling light shields kitchen

Inspection For: NEW CHINA WOK
License Number: 1505094
License ID: 4163898
Inspection Visit ID: 4019056
Inspection Date: Friday, November 05, 2010
Inspection Number: 2001374
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 25
Number of Critical/Risk Violations: 18
Number of Noncritical Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Cooked egg rolls,cooked chicken,cooked wontons,sauces made from chicken broth held more than 24 hours with not properly date marked for 7 days. Repeat Violation.
02-26-1 Critical. Working containers of food removed from original container not identified by common name. For msg,salt,sugar flour
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Coooked noodles,corn starch mixture and fresh garlic oil all on cook line not maintaing 41F or below
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked breaded chicken on cook line counter at 74F
06-05-1 Critical. Observed raw shrimp thawed in standing water.
08A-05-1 Critical. Fruits/vegetables not washed prior to preparation. Broccoli
08A-24-1 Critical. Observed raw chicken stored over raw beef in the walkin cooler
08A-26-1 Critical. Observed plastic bins of raw beef and raw chicken stored over cooked chicken uncovered bones that are used to make egg drop soup,plastic bin of raw shrimp stored over cooked egg rolls all in walkin cooler
08A-28-1 Critical. Observed bag of carrots and onions stored on floor of walkin cooler. Repeat Violation.
08B-04-1 Critical. Observed cloth used as a food-contact surface. Repeat Violation.
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
12A-17-1 Critical. Observed employee improperly washing hands. Wiped hands on wet cloth. Corrected On Site.
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Chopping cooked board with out gloves. Corrected On Site. Repeat Violation.
12B-03-1 Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
14-31-1 Observed bowls used as scoops for flour
14-31-1 Observed metal srubbie used to clean woks
14-51-1 Observed plastic bags used for food storage bags in chest frezzer
16-18-1 Critical. Three-compartment sink not cleaned after being used for food preparation raw chicken and raw shrimp in 3 bay sink. Corrected On Site.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
23-03-1 Observed heavy build-up of grease on hood filters
25-05-1 Observed single-service articles improperly stored. Foil pans not stored inverted.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
35A-08-1 Critical. Observed live flies in kitchen.
41B-02-1 Critical. Observed pesticide-emitting strip present in food prep area. Over cook line and prep table
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.

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2 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: NEW CHINA WOK
License Number: 1505094
License ID: 4163898
Inspection Visit ID: 3845694
Inspection Date: Thursday, March 25, 2010
Inspection Number: 1925368
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked egg rolls,cooked dumplings, in the walkin cooler Corrected On Site.
08A-24-1 Critical. Observed sheet pan 0f raw chicken stored over sheet pan of raw beef in RIF.
08A-28-1 Critical. Observed bags of cabbage,carrots and oinions on the floor of walkin cooler.
08B-04-1 Critical. Observed cloth used as a food-contact surface. To cover clean vegitables
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Observed employee using a bowl to scoop rice. Corrected On Site.
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site. Washed hands and applied gloves.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Cook line
26-02-1 Observed reuse of single-service articles. Metal cans being reused for food storage containers in the walkin cooler

Inspection For: NEW CHINA
License Number: 1505094
License ID: 2135760
Inspection Visit ID: 3665163
Inspection Date: Tuesday, July 28, 2009
Inspection Number: 1878132
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 13
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
08A-22-1 Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. /wontons stored on top of raw chicken tall stand alone freezer
08A-28-1 Critical. Observed food stored on floor. /onions in kitchen
08A-28-1 Critical. Observed food stored on floor. /cabbage walk in cooler
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. /tall reach in freezer
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. /before cooking Corrected On Site.
14-49-1 Observed single-use containers (boxes and/or cans) reused for the storage of food. /observed cans utilized as scoops dry storage bulk product
14-51-1 Observed nonfood-grade containers used for food storage. /for all bulk product flour, rice
14-51-1 Observed nonfood-grade containers used for food storage/plastic shopping bags utilized as storage bags
22-18-1 Critical. Observed heavy soil residue in storage containers. /bulk containers dry storage
31-09-1 Critical. Handwash sink not accessible for employee use at all times. /block by large buckets cleaner other items by 3 compartment sink
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
35A-08-1 Critical. Observed live flies in kitchen.
36-10-1 Observed worn, torn and/or soiled floors in the kitchen

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3 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: NEW CHINA
License Number: 1505094
License ID: 2135760
Inspection Visit ID: 3210862
Inspection Date: Wednesday, March 25, 2009
Inspection Number: 1686428
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
06-05-1 Critical. Observed potentially raw shrimp thawed in standing water. Corrected On Site.
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Plastic bowl used as scoop in bag of flour. Corrected On Site.
10-05-1 Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spoons in water next to rice cooker.
41A-02-1 Critical. Observed toxic item stored by food. Observed a bottle of medicine and first aid items on shelf with food

Inspection For: NEW CHINA
License Number: 1505094
License ID: 2135760
Inspection Visit ID: 3210863
Inspection Date: Monday, October 27, 2008
Inspection Number: 1686429
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a scoop stored in standing water next to rice cooker at back end of cook's line.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Wet cloths not kept in sanitizer bucket, all over kitchen.
23-03-1 Observed light build-up of grease on hood filters.
41A-08-1 Critical. Observed toxic item stored by utensils. A bottle of Ajax soap found on shelf under prep table with utensils and food items.

Inspection For: NEW CHINA
License Number: 1505094
License ID: 2135760
Inspection Visit ID: 3124604
Inspection Date: Wednesday, July 23, 2008
Inspection Number: 1636846
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

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3 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: NEW CHINA
License Number: 1505094
License ID: 2135760
Inspection Visit ID: 3123541
Inspection Date: Thursday, May 22, 2008
Inspection Number: 1636846
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 9
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. No datemarking observed on eggrolls. Repeat Violation.
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Raw shell eggs held at room temp with no time marking. Repeat Violation.
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. Bin of rice has no lid. Repeat Violation.
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Plastic bowls used as scoops in rice and flour, and cornstarch. Repeat Violation.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth stored on work surface, not in sanitizer. Repeat Violation.
22-17-1 Critical. Observed soiled reach-in cooler gaskets on cook's line reachin cooler.
23-03-1 Observed build-up of grease on hood filters. Repeat Violation.
32-22-1 Critical. Observed objectionable odors in bathrooms, coming from pipes.
40-04-1 Observed personal care item stored with food. Keys and cell phones on shelf with food. Repeat Violation.

Inspection For: NEW CHINA
License Number: 1505094
License ID: 2135760
Inspection Visit ID: 2967443
Inspection Date: Wednesday, March 05, 2008
Inspection Number: 1615086
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 15
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
02-07-1 Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. No datemarking on cooked pork, cooked chicken, or eggrolls. Repeat Violation. This violation must be corrected by : 3/24/08.
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Raw shell eggs held at room temp, observed no time marking.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked pork, eggrolls, and chicken wings found at 44-47 degrees fahrenheit in 2 door reachin nearest front counter.
08A-22-1 Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Cooked pork stored next to raw chicken in walkin cooler. This violation must be corrected by : 3/24/08 .
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw shell eggs stored over uncovered containers of cooked chicken in walkin cooler. Repeat Violation. This violation must be corrected by : 3/24/08.
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. Large bin of rice has no lid near back door. This violation must be corrected by : 3/24/08.
10-01-1 In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. #10 can used as scoop in rice bin, no handle, stored in rice. All scoops in food must have a handle and stored handle up. Repeat Violation. This violation must be corrected by : 3/24/08.
14-51-1 Observed nonfood-grade containers used for food storage. Grocery bags used as food storage in freezer near front counter. This violation must be corrected by : 3/24/08.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses; wet cloths on prep table. Repeat Violation. This violation must be corrected by : 3/24/08.
22-17-1 Critical. Observed soiled reach-in cooler gaskets on cook's line reachin cooler. Repeat Violation. This violation must be corrected by : 3/24/08.
23-03-1 Observed heavy build-up of grease on hood filters above cook's line. Repeat Violation. This violation must be corrected by : 3/24/08.
35B-15-1 Critical. Observed screen in door torn/in poor repair at back exit in kitchen.
36-11-1 Floors not maintained smooth and durable; tiles broken in various places in kitchen.
37-18-1 Observed dusty ceiling air conditioning vent covers above front counter.
40-04-1 Observed keys and cellphone stored with food on shelf under front counter

Inspection For: NEW CHINA
License Number: 1505094
License ID: 2135760
Inspection Visit ID: 2967444
Inspection Date: Wednesday, October 03, 2007
Inspection Number: 1615087
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
08A-27-1 Critical. Observed raw animal food stored over cooked food. Raw shell eggs stored over sauce in walkin cooler.
10-01-1 In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Containers used in flour, rice, etc. No handles and stored in the food.
14-51-1 Observed nonfood-grade containers used for food storage. Plastic grocery bags used for food storage.
17-07-1 Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths observed on cook's line.
22-17-1 Critical. Observed soiled reach-in cooler gaskets on reachin coolers on cook's line.
23-03-1 Observed heavy build-up of grease on hood filters above cook's line.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees in kitchen.
53B-08-1 Critical. No proof of required employee training provided. Employees training has expired. They must be retrained.

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3 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: NEW CHINA
License Number: 1505094
Inspection Date: Monday, June 04, 2007
Inspection Number: 1440361
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 20
Number of Critical/Risk Violations: 15
Number of Noncritical Violations: 5
Details
2 risk violations of code 01 which requires:
  • “01a - Food obtained from approved source.”
  • “01b - Wholesome, sound condition.”
3 risk violations of code 02 which requires:
  • “02 - Original container; properly labeled, date marking, shell stock tags.”
  • “02-11 - Consumer advisory on raw/undercooked oysters.”
  • “02-13 - Consumer advisory on raw/undercooked animal products.”
4 risk violations of code 08 which requires:
  • “08a - Food protection during storage, preparation, display, service, transportation.”
  • “08b - Cross-contamination, equipment, personnel, storage.”
  • “08c - Potential for cross-contamination, storage practices; damaged food segregated.”
1 risk violation of code 09 which requires:
  • “Foods handled with minimum contact.”
2 violations of code 14 which requires:
  • “Food contact surfaces designed, constructed, maintained, installed, located”
1 critical violation of code 16 which requires:
  • “Dishwashing facilities designed, constructed, operated”
1 violation of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
1 critical violation of code 35 which requires:
  • “35a - Presence of insects/rodents. Animals prohibited.”
  • “35b - Outer openings protected from insects, rodent proof.”
1 violation of code 36 which requires:
  • “Floors properly constructed, clean, drained, coved”
1 violation of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
1 violation of code 40 which requires:
  • “Employee lockers provided and used, clean”
1 risk violation of code 41 which requires:
  • “41a - Toxic substances properly stored.”
  • “41b - Toxic substances properly labeled, used.”
1 critical violation of code 48 which requires:
  • “Gas appliances - properly installed, maintained (For Reporting Purposes Only)”

Inspection For: NEW CHINA
License Number: 1505094
Inspection Date: Monday, November 06, 2006
Inspection Number: 1440360
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: NEW CHINA
License Number: 1505094
Inspection Date: Tuesday, October 03, 2006
Inspection Number: 1440360
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 12
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 5
Details
2 risk violations of code 02 which requires:
  • “02 - Original container; properly labeled, date marking, shell stock tags.”
  • “02-11 - Consumer advisory on raw/undercooked oysters.”
  • “02-13 - Consumer advisory on raw/undercooked animal products.”
2 risk violations of code 08 which requires:
  • “08a - Food protection during storage, preparation, display, service, transportation.”
  • “08b - Cross-contamination, equipment, personnel, storage.”
  • “08c - Potential for cross-contamination, storage practices; damaged food segregated.”
1 risk violation of code 09 which requires:
  • “Foods handled with minimum contact.”
1 violation of code 10 which requires:
  • “In use food dispensing utensils properly stored”
2 violations of code 13 which requires:
  • “Clean clothes, hair restraints”
1 violation of code 15 which requires:
  • “Non-food contact surfaces designed, constructed, maintained, installed, located”
1 critical violation of code 16 which requires:
  • “Dishwashing facilities designed, constructed, operated”
1 critical violation of code 20 which requires:
  • “20a - Sanitizing concentration.”
  • “20b - Sanitizing temperature.”
1 violation of code 23 which requires:
  • “Non-food contact surfaces clean.”

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day New China Wok in West Melbourne Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at West Melbourne's New China Wok.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while New China Wok may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

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.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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