Great Wok

Violations (2)

• 22CriticalCorrected on site

  Proper Cold Holding Temperatures

  PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Addl Notes: Observed cooked BBQ pork on the food prep table with internal temperature of 65*F, Manager stated the BBQ pork was taken out from cold holding unit about 30 minutes prior to inspection. All TCS food must be cold holding at 41*F. Manager moved the BBQ pork back to cold holding unit at time of inspection. Corrective Action: Corrected at time of inspection.

  Priority

• 33Corrected on site

  Proper Cooling Methods Used; Adequate Equipment for Temperature Control

  3-501.15 (A) - Priority Foundation: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Addl Notes: Observed 3 trays of fried eggroll cooling at room temperature with internal temperatures between 88*F to 91*F. Educated cooling requirement and cooling methods with manager. Manager stated the eggrolls were cooked about one hour prior to inspection. Manager moved the fried eggrolls into cold holding units for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection.