EAST WOK WPB

Violations (8)

• 03F-01-5CriticalCorrected on site

  Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.

  High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed fried chicken being held on time above 41F and below 135F at 11:15. Item has time marking of 12:00-4:00. Operator applied appropriate time mark. **Corrected On-Site**

  High Priority

• 41-07-4CriticalCorrected on site

  Container of medicine improperly stored. Multiple bottles of prescription medication stored on shelf above to go prep table. Operator removed.

  High Priority - Container of medicine improperly stored. Multiple bottles of prescription medication stored on shelf above to go prep table. Operator removed. **Corrected On-Site**

  High Priority

• 14-15-4CriticalCorrected on site

  Nonfood-grade containers used for food storage - direct contact with food. Duck sauce cardboard box used to store in direct contact with cooked eggrolls in fryer prep cooler. Operator removed items from box.

  High Priority - Nonfood-grade containers used for food storage - direct contact with food. Duck sauce cardboard box used to store in direct contact with cooked eggrolls in fryer prep cooler. Operator removed items from box. **Corrected On-Site**

  High Priority

• 41-27-4CriticalCorrected on site

  Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) at triple sink area. Operator diluted solution, retesting at 100 ppm.

  High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) at triple sink area. Operator diluted solution, retesting at 100 ppm. **Corrected On-Site**

  High Priority

• 22-02-4

  Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled with food debris. Employee place opener in dish pit to be cleaned.

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled with food debris. Employee place opener in dish pit to be cleaned.

  Intermediate

• 10-07-4Corrected on site

  In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored in 81F standing water at rice cooker. Employee removed.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored in 81F standing water at rice cooker. Employee removed. **Corrected On-Site**

  Basic

• 21-07-4Corrected on site

  Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) at front counter. Operator added chlorine to solution, retesting at 100ppm.

  Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) at front counter. Operator added chlorine to solution, retesting at 100ppm. **Corrected On-Site**

  Basic

• 02C-02-5

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and egg rolls stored in fryer prep cooler prep approximately 48 hours ago per employee not date marked.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and egg rolls stored in fryer prep cooler prep approximately 48 hours ago per employee not date marked.

  Intermediate