Wok House

Hands Clean and Properly Washed

Required Records Available; Shellstock Tags/Labels

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Personal Cleanliness

Hot and Cold Water Available; Adequate Pressure

Food and Non-Food Contact Surfaces Designed and Constructed

High Priority - Raw animal food stored over or with unwashed produce. Raw beef and raw chicken stored above unwashed broccoli in walk-in-cooler. Operator removed broccoli to properly store. **Corrected On-Site**

High Priority - Dented/rusted cans present. See stop sale. 3 cans of double black soy sauce on dry food storage shelf dented and crimped on rims of cans and one at seam of can. Stop Sale

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Container of raw shrimp stored over cooked chicken in walk in freezer, not all products commercially packaged. Operator removed shrimp to properly store. **Corrected On-Site**

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Three cracked eggs stored with shelled eggs on flat on cook line. Stop Sale. **Repeat Violation** **Admin Complaint**

High Priority - Toxic substance/chemical improperly stored. Bottle of sanitizer and cleaner stored next to plastic bottles of soda next to display case in front dining area. Operator removed bottles of sanitizer and cleaners to properly store **Corrected On-Site**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink after handling raw foods.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting,board,on flip top reach-in cooler across from wok station has multiple grooves/ knife marks and no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal belongings stored on prep table and on dry food storage shelf next to walk in freezer. Operator removed employee cell phones from both areas. **Corrected On-Site**

Basic - Equipment or utensils not designed or constructed in a durable manner. Lids on reach in deep freezers taped with cardboard, not designed or constructed in durable manner. Also, multiple bins/ containers torn and or melted, not designed or constructed in durable manner.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in deep freezers in back of kitchen area soiled.

Basic - Stored food not covered. Multiple Stored foods in walk in freezer and walk in cooler not covered. Operator covered foods in both coolers. **Corrected On-Site**

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken being thawed in triple sink in standing water. Operator turned on running water over chicken. **Corrected On-Site**

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee cutting raw chicken without gloves then proceeded to cut Krab stick. Inspector intervened and manager spoke to employee on proper hand washing. **Corrective Action Taken** **Warning**

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 cutting Krab stick from reach in cooler with are hands. Manager coached employee on washing hands and what sink to use. **Corrective Action Taken** **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect at entrance of kitchen.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed a can of Pesticide/insecticide labeled for household use only present in establishment stored on top of hot water tank. Manager discarded pesticide. **Corrected On-Site**

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 6 cracked shell eggs with Raw shell eggs In use.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler Cooked noodles (46F - Cold Holding); Cooked pork (46F - Cold Holding); Cooked chicken (46F - Cold Holding); cooked shrimp (46F - Cold Holding); cooked chicken wings (46F - Cold Holding); cooked sweet sour chicken (46F - Cold Holding). Manager Stated that all foods were made prior day at 7pm and stored in cooler. See stop sale. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach cooler on cook line Beef (46F - Cold Holding); raw chicken (46F - Cold Holding); raw shrimp (46F - Cold Holding). Manager stated was placed in cooler at 12pm. Manager placed ice on top of TCS foods. Observed in walk-in cooler Cooked noodles (46F - Cold Holding); Cooked pork (46F - Cold Holding); Cooked chicken (46F - Cold Holding); cooked shrimp (46F - Cold Holding); cooked chicken wings (46F - Cold Holding); cooked sweet sour chicken (46F - Cold Holding). Cooler has an ambient temperature of 43F. Manager Stated that all foods were made prior day at 7pm and stored in cooler. See stop sale. **Corrective Action Taken** **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on rack with food. Manager removed and stored properly. **Corrected On-Site** **Repeat Violation**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation with bracelet on.

Basic - Equipment in poor repair. Observed walk-in cooler door gasket torn. Observed cutting board deeply grooved located on the reachin cooler at the entrance of cook line. **Repeat Violation**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Cooked rice at 90F. Employee stated rice was cooked at 1pm. Employee placed ice bag on top of rice to quickly cool. **Corrective Action Taken**

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink in middle of kitchen blocked with card board over the top of sink. Employee removed card board from sink. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser without label. Manager placed label on spray bottle. **Corrected On-Site** **Repeat Violation**

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed establishment without written procedures on vomiting and diarrhea clean up. Inspector provided copy of written procedures on vomiting and diarrhea clean up.

Basic - Bowl or other container with no handle used to dispense food. Observed plate without handle used to dispense rice. Employee removed plate from rice. **Corrected On-Site** **Repeat Violation**

Basic - Cutting board has cut marks and is no longer cleanable. Observed main flip top cooler cutting board deeply grooved. **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table at entrance of kitchen. Employee removed and stored properly. **Corrected On-Site** **Repeat Violation**

Basic - Food stored on floor. Observed large container of raw ribs stored on floor in middle of kitchen. Observed multiple buckets of food stored on floor of walk-in cooler and freezer. Employee removed and stored properly. **Corrected On-Site** **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled walk-in cooler door gasket. **Repeat Violation**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloths stored on tables throughout kitchen. **Repeat Violation**

Basic - Wiping cloth sanitizing solution stored on the floor. Observed wet wiping cloth sanitizer bucket stored on floor in middle of kitchen. Employee removed and stored properly. **Corrected On-Site**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pork 47F-49F in walk in cooler. Cook stated was made yesterday at 8:00pm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork 47F-49F in walk in cooler, ambient temperature 47.1F. Cook stated was made yesterday at 8:00pm. See stop sale. **Repeat Violation** **Admin Complaint**

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee cutting meat on phone and proceeded to continue to cut meat.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed probe thermometer not at 32F, thermometer was at 39F.

Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle with chemical hanging on faucet without a label. **Repeat Violation**

Basic - Buildup of food debris/soil residue on equipment door handles. Observed door handles of reach in cooler near front counter to be soiled.

Basic - Cutting board has cut marks and is no longer cleanable. Observed main flip top cooler cutting board to be deeply grooved.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple drinks on shelves and prep table on cook line. **Repeat Violation**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee book bag stored on shelf with dry food. Observed employee phone stored on top of prep table located in middle of kitchen.

Basic - Food not stored at least 6 inches off of the floor. Observed large containers of soy sauce stored on floor of kitchen. **Repeat Violation**

Basic - In-use wet wiping cloth/towel used under cutting board. Observed multiple wiping cloths under cutting boards. Employee removed and stored properly.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler door gasket soiled. Observed freezer cooler gasket to be soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloths on table in kitchen not in sanitize water.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed freshly made sanitizer at 200ppm chlorine. Employee added water to bucket to reduce to 100ppm. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Observed tin can to be used to dispense Rice in large barrel located in back room.