Deerfield-News. com-Deerfield Beach, Fl-Another very bad inspection this one at Golden Wok.  A total of 19 violations and a follow-up inspection was required. They had 8 high priority violations in this inspection that did not lead to closure.
So far as I am only at the letter G  on the list the only establishment I found with a perfect inspection and no violations are Five Guys Burgers and Fries on Federal Hwy.
Licensee
Name: GOLDEN WOK License Number: SEA1623542
Rank: Seating License Expiration Date: 12/01/2022
Primary Status: Current Secondary Status: Active
Location Address: 3712 W HILLSBORO BLVD
DEERFIELD BEACH, FL 33442
 
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 06/21/2022 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
8 4 7
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
12B-07-4 Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee glass of iced tea on shelf above prep table. Manager removed. **Corrected On-Site**
40-06-5 Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses and keys and medicine placed above prep table in kitchen. Employee moved to a different location. **Corrected On-Site**
14-11-4 Basic – Equipment in poor repair. Gaskets in both walk in cooler and freezer. Doors are not closing properly.
08B-47-4 Basic – Food not stored at least 6 inches off of the floor. Cooking oil, Sweet and sour sauce and onions on the floor throughout the restaurant.
08B-36-4 Basic – Food stored in a location that is exposed to splash/dust. Several bottles with sauces and spices stored under the hand wash sink under exposed pipes. Operator removed. **Corrected On-Site**
10-01-5 Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Several cups use for flour, rice etc, with no handle. Operator removed **Corrected On-Site**
21-01-4 Basic – Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Several wet towels on tables throughout the restaurant. Operator removed. **Corrective Action Taken**
41-07-4 High Priority – Container of medicine improperly stored. Operator personal medicine stored above flip top cooler Operator removed **Corrected On-Site**
03D-01-5 High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed on RACK – ; Egg roll at 3:35pm (105-108F) per operator cooling since 2 pm , rechecked at 4:21pm (88°F cooling)on prep area,. Product did not cooled to 70°F within 2 hours. Operator reheated to 170°F + **Corrected On-Site**
22-12-5 High Priority – Metal stem-type thermometer soiled. Operator cleaned and sanitizer **Corrected On-Site**
08A-05-6 High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shrimp stored above cooked pork in walk in cooler and a container with raw chicken stored above cooked pork in walk in freezer. Operator corrected storage in walk-in cooler. **Corrective Action Taken**
01B-02-5 High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. On top rail of flip top cooler Cooked pork at 3:35 (50°F – ambient Cooling),per operator product cooling since 11am. Product did not cooled to 41°Or below within 4 hours. Operator discarded.See stop sale
03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. PREP TABLE -; Chopped lettuce (75°F);cold holding Per operator product stored for approximately 2 hours. Operator decided to use time control ,time marked for the remaining time of 2 hours. Printed form **Corrected On-Site**
03D-06-5 High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. On top rail of flip top cooler Cooked pork at 3:35 (50°F – ambient Cooling),per operator product cooling since 11am. Product did not cooled to 41°Or below within 4 hours. Operator discarded.See stop sale
03B-01-6 High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Seating on top of prep table Cooked chicken (78-81°F – Hot Holding); Egg roll (78-81°F)hot holding Fried rice (95°F – Hot Holding) Per operator products stored for approximately 2 hours. Operator decided to use Time As a public health control form and time marked for the remaining time of 2 hours. Printed TPHC form **Corrected On-Site**
03D-15-4 Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Overstocked containers on top rail Flip top cooler Cooked shrimp at 3:35pm (50°F – Cooling); cooked chicken at 3:35pm (50F – Cooling); since 11am , rechecked at 4:18pm same temperature. Deep covered container with Cooked noodles at 3:35pm (46°F – Cooling)since 11am same temperature. At 4:19pm inside flip top cooler. Inside walk-in cooler deep covered cooked noodles at 3:55pm ( 80°F cooling) since 2 pm , rechecked at 4:26pm same temperature
16-37-1 Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
53B-01-5 Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
27-16-4 Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.at 80°F Operator turned on electrical heater and corrected to 100°F + **Corrected On-Site** **Repeat Violation**