China Wok

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On shelf by rear exterior door clean pans not inverted or covered. On shelf by air conditioner unit, large metal bowl not inverted. Operator inverted. **Corrective Action Taken**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on prep counter opposite fryers, prep table used for bagging to go orders.

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean metal bowls stacked while wet.

Basic - Equipment in poor repair. Reach in cooler and reach in freezer closest to the front counter on the cook line have damaged door gaskets. **Repeat Violation**

Basic - Food stored on floor. Brown sauce stored on floor in bucket by rear exterior door.

Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage in men's restroom. Operator has extra sign to post. **Corrective Action Taken**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters with grease dripping at bottom of filters. **Repeat Violation**

Basic - Old food stuck to clean dishware/utensils. On magnetic block next to three compartment sink, clean metal knife with old food debris on the blade.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop head stored in mop bucket outside of rear exterior door.

High Priority - Dented/rusted cans present. See stop sale. On the bottom shelf of the prep table, one can of oyster sauce with dent on seal of can. Operator removed to discard. **Corrective Action Taken**

High Priority - 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. Observed employee handling cooked ready to eat chicken and noodles and placing into bags or containers for storage. Operator asked employee to put on gloves. **Corrective Action Taken**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler, cooked noodle (68F - Cold Holding) per operator placed on counter during lunch rush and just put back inside cooler.

High Priority - 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. Cut cabbage on cook line held utilizing time as public health control has no time marking and incorrect date on the time chart at the front counter. Per operator placed out at noon. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top portion of the wok station, chicken (97F - Hot Holding) operator had employee place into fryer and cook for customer order. **Corrective Action Taken**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, cooked chicken from Monday missing product date marking and cooked egg rolls from Tuesday missing product date marking. **Repeat Violation**