HUNAN WOK

Violations (11)

• 03C-44-5CriticalCorrected on site

  Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. At cook line, fried wing drumstick (145F - Cooking) when removed from fryer for service. Employee returned to fryer. Second temperature 173F.

  High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. At cook line, fried wing drumstick (145F - Cooking) when removed from fryer for service. Employee returned to fryer. Second temperature 173F. **Corrected On-Site**

  High Priority

• 14-15-4CriticalCorrected on site

  Nonfood-grade containers used for food storage - direct contact with food. In walk in cooler, cooked rangoons in wax boxes originally containing raw chicken. Manager changed to plastic containers.

  High Priority - Nonfood-grade containers used for food storage - direct contact with food. In walk in cooler, cooked rangoons in wax boxes originally containing raw chicken. Manager changed to plastic containers. **Corrected On-Site**

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. In mini fridge at cook line, raw wings above cooked rangoons and cooked chicken pieces. Manager rearranged for proper separation.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In mini fridge at cook line, raw wings above cooked rangoons and cooked chicken pieces. Manager rearranged for proper separation. **Corrected On-Site**

  High Priority

• 03A-02-5CriticalRepeat

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep tray by cook line, tempura chicken (71F - Cold Holding); fried large egg rolls (64F - Cold Holding) . Neither prepared or portioned today. Per manager out of reach in cooler approximately 30-45 minutes. Manager returned both to reach in cooler.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep tray by cook line, tempura chicken (71F - Cold Holding); fried large egg rolls (64F - Cold Holding) . Neither prepared or portioned today. Per manager out of reach in cooler approximately 30-45 minutes. Manager returned both to reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  High Priority

• 12A-03-4

  Employee washed hands in a sink other than an approved handwash sink. Employee rinsed off hands in triple sink while working with raw chicken. Reviewed proper handwashing with employee and manager to always use hand sink only.

  Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee rinsed off hands in triple sink while working with raw chicken. Reviewed proper handwashing with employee and manager to always use hand sink only.

  Intermediate

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In basket at cook line, spring rolls 96F at 11:50am (heated cooling approximately 15-20 minutes) to 90F at 12:40pm. Based on times and temperatures, rolls will not reach 70F in 2 hours. Manager moved to reach in freezer to rapid chill.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In basket at cook line, spring rolls 96F at 11:50am (heated cooling approximately 15-20 minutes) to 90F at 12:40pm. Based on times and temperatures, rolls will not reach 70F in 2 hours. Manager moved to reach in freezer to rapid chill. **Corrective Action Taken**

  Intermediate

• 23-03-4Repeat

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving slightly soiled.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving slightly soiled. **Repeat Violation**

  Basic

• 31B-02-4Corrected on site

  No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in back prep area. Manager replaced paper towels.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in back prep area. Manager replaced paper towels. **Corrected On-Site**

  Intermediate

• 36-27-5

  Wall soiled with accumulated grease, food debris, and/or dust. Wall area by triple sink and adjacent hand sink soiled.

  Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall area by triple sink and adjacent hand sink soiled.

  Basic

• 02D-01-5

  Working containers of food removed from original container not identified by common name. Bulk sugar container in back storage area not labeled.

  Basic - Working containers of food removed from original container not identified by common name. Bulk sugar container in back storage area not labeled.

  Basic

• 02C-03-5Corrected on site

  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open gallon of milk in Pepsi glassfront cooler by front counter. Per manager opened 3 days ago. Manager added date marked after opening.

  Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open gallon of milk in Pepsi glassfront cooler by front counter. Per manager opened 3 days ago. Manager added date marked after opening. **Corrected On-Site**

  Intermediate