GOLDEN WOK

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, egg drop soup (98F - Hot Holding). Operator stated item out of temperature approximately 1 hour. Advised operator to reheat item to 165F.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, egg drop soup (98F - Hot Holding). Operator stated item out of temperature approximately 1 hour. Advised operator to reheat item to 165F.

High Priority

Nonfood-grade bags used in direct contact with food. At chest freezer, food stored in direct contact with non grade food bags. Operator removed.

High Priority - Nonfood-grade bags used in direct contact with food. At chest freezer, food stored in direct contact with non grade food bags. Operator removed. **Corrected On-Site**

High Priority

Food stored on floor. At walk in freezer, food stored on floor.

Basic - Food stored on floor. At walk in freezer, food stored on floor.

Basic

Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of Microwave soiled with food debris.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of Microwave soiled with food debris.

Basic

Interior of refrigerator or freezer in disrepair/has exposed insulation. At kitchen, chest freezer in disrepair with insulation exposed.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. At kitchen, chest freezer in disrepair with insulation exposed.

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, stove, steam table soiled with grease and food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, stove, steam table soiled with grease and food debris. **Repeat Violation**

Basic

Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, interior of reach in cooler soiled with food debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, interior of reach in cooler soiled with food debris.

Basic

Time/temperature control for safety food thawed in an improper manner. At kitchen prep sink, shrimp thawing in standing water. Operator removed shrimp.

Basic - Time/temperature control for safety food thawed in an improper manner. At kitchen prep sink, shrimp thawing in standing water. Operator removed shrimp. **Corrected On-Site**

Basic

Buildup of food debris/soil residue on equipment door handles. At cook line, equipment door handles visibly soiled with food debris.

Basic - Buildup of food debris/soil residue on equipment door handles. At cook line, equipment door handles visibly soiled with food debris.

Basic

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, several food items-Cooked chicken, cook egg rolls, rehydrated noodles, prepared onsite and held over 24 hours without proper date marking. Advised operator of proper date marking.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, several food items-Cooked chicken, cook egg rolls, rehydrated noodles, prepared onsite and held over 24 hours without proper date marking. Advised operator of proper date marking. **Repeat Violation**

Intermediate

Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic