HOT WOK CHINESE RESTAURANT

Violations (5)

• 6-1ACorrected on site

  Proper cold holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed foods in the main kitchen's reach in cooler (white) at 46F, prep top unit beef at 45F and lo mein at 50F. CA: Cold hold TCS foods must be maintained at 41F or below.] COS: Foods discarded. Corrected On-Site. New Violation.

• 6-1BCorrected on site

  Proper hot holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed chicken on a cart at 99F stored with the pans of seasonings/sauces in front of the grill in the main kitchen. CA: Hot hold TCS foods must be maintained at 135F or above. COS: Chicken discarded. Corrected On-Site. New Violation.

• 6-1BCorrected on site

  Proper hot holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed crispy rice in the main kitchen individually packaged at 84F on a shelf and a tray near the back door at 81F. CA: Hot hold TCS foods must be maintained at 135F or above. COS: Discarded Corrected On-Site. New Violation.

• 10DRepeatCorrected on site

  Food properly labeled; original container

  Violation of Code: [511-6-1.04(4)(d)] Observed seasonings and sauces stored on the attached flat grill shelving (salt, soy sauce, oil, peppers, sugar, msg, white sauce, and more (12 items)) , on the shelf under the steam table a pan of a type of sweet suace, in a container under the prep top cooler a mayo based sauce), and in 3 pales under the steam table in reused soy sauce containers(general gso sauce, sweet sauce, and teryiki) without name labels. CA: Food Storage Containers must be Identified with Common Name of Food when not easy to identify. COS: PIC labeled containers. Corrected On-Site. Repeat Violation.

• 13A

  Posted: Permit/Inspection/Choking Poster/Handwashing

  Violation of Code: [511-6-1.02(1)(d)] Inspection report posted from 2023. CA: Most recent inspection report must be posted. CORRECT WITHIN 72 HOURS New Violation.