GOLDEN WOK





GOLDEN WOK CHINESE BUFFET 
CONFIRMED THREE TIME LOSER, OPEN, NAME-CHANGED

1410 Missouri Ave N LargoFL 33770       

I have eaten here on three occasions to get a confirmation.  The buffet generally serves the same thing every day.  

I had several problems with the food: No punches pulled,  it was not fresh, horrid looking, some of it severely, dried with almost a solid skim coat, probably from cornstarch or flour used for the gravies and sauces as a thickener, on the stainless hot tables. 

More than one or two had this yesterday’s dinner look. Three times I saw this on three occasions. 

How long are they holding food and I wonder how much gets carried over.  Some foods are OK, till tomorrow if immediately put in the chillers and sealed with Saran wrap. Some can be really bad to the lower tract if not. Some of the food had congealed, some had hardened with age.  Some I had no words for other than disgusting.


Inspector's Note

  • Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom in kitchen.
  • Basic - Bowl or other container with no handle used to dispense food. In bulk bins n dry storage room. **Corrected On-Site**
  • Basic - Clean utensils stored between equipment and wall. Knives on wall near three compartment sink
  • Basic - Damaged/spoiled/recalled food not properly segregated. Dented cans on shelf in storage room.
  • Basic - Duct tape used to repair nonfood-contact surface. Handles on deli style cooler on cooks line.
  • Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On cooks line. **Corrected On-Site**
  • Basic - Employee personal items stored in or above a food preparation area. Box of employee items including clothes and lotion. **Corrected On-Site**
  • Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Cooks line.
  • Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink next to three compartment sink
  • Basic - Observed standing water in bottom of reach-in cooler. Small 2 door reach in cooler on cooks line.
  • Basic - Reach-in cooler shelves with rust that has pitted the surface. On upright reach in cooler across from fryers. Walk in cooler door has hole in exterior. Outside of ice machine rusted
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • Basic - Working containers of food removed from original container not identified by common name. Bulk bin in storage room. Salt per manager.
  • High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm chlorine corrected to 50 ppm. **Corrected On-Site**
  • High Priority - Dented/rusted cans present. See stop sale. 3 #10 cans of ketchup 1#10 can of baby corn
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked seafood in top of reach in cooler, not below chill line placed on top of other items last night And found at 44-46°f at 11:37am. Garlic in oil mix on crash cart at 54°f moved to reach in cooler. Cut melon 48°f on buffet added to existing time as a public health control plan.
  • High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Roast pork loin on hot side of sushi area at 128°f. Had manager reheat. Salt and pepper squid 131°f added to existing time as a public health control **Corrective Action Taken**
  • High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Rice to serve on buffet only reheated to 157°f. Had employee heat to 165°f for hot holding on buffet. Crab stuffed buns reheated to 71°f for hot holding on buffet. Had manager reheat. **Corrective Action Taken**
  • High Priority - Raw animal food stored over cooked food. Raw chicken over cooked chicken in upright reach in cooler on cooks line. Raw chicken over multiple cooked/ready to eat food items in walk in cooler.
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Unpackaged raw chicken over raw beef in walk in freezer.
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked seafood in top of reach in cooler, not below chill line placed on top of other items last night And found at 44-46°f at 11:37am.
  • Intermediate - Accumulation of food debris/grease on food-contact surface. Rice cooker
  • 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.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Gravy, cooked meats, noodles opened time/temperature controlled for safety items in walk in cooler
  • Count Violation




5/2/2021   aljacobsladder.com