Wok n Roll

At time of inspection by authorized REGULATORY AUTHORITY inspectors: (1) A certified food service operations manager must be present in the food service area and on duty at all times of business operation, and must present a FOOD MANAGER PERMIT or card to the authorized REGULATORY AUTHORITY inspector at the time of inspection, or; (2) For food service operations where no manager is certified, eighty percent (80%) of required food handler staff shall obtain a (3) three years FOOD HANLDER CARD from the City of Kansas City, Missouri Health Department either upon completion of a FOOD HANDLER'S course through the Health Department or upon the Health Department's approval of a comparable FOOD HANDLER PERMIT or card from another provider.

Observed 1 of 2 employees working food prep to have active food handler card. ***CRITICAL VIOLATION WILL BE ASSESSED IN 3-10 DAYS***

Hand Drying Provision - Each handwashing sink, or group of adjacent sinks, is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

Observed no paper towels at hand sink to the left of soda machine. Person in charge provided paper towels at time of inspection. ***REPEAT CRITICAL VIOLATION WILL BE ASSESSED IN 3-10 DAYS***

Common Name, Working Containers - Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are not clearly and individually identified with the common name of the material.

Observed spray bottles with liquid under cook line and to the left of ware wash machine to not have common name labels. Person in charge provided labels at time of inspection.

Cold Holding - Time/temperature control for safety cold food was not maintained at temperatures in accordance with the Food Code.

Observed both make tables, and make table low boys, on main cook line to be holding temperatures above 41F (***see temp log***). Person in charge moved contents at time of inspection. ***REPEAT CRITICAL VIOLATION WILL BE ASSESSED IN 3-10 DAYS***

Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.

Observed ware wash machine to not be sanitizing. Person in charge changed sanitizer container at time of inspection.

TCS food not thawed in accordance with the Food Code

Observed shrimp thawing in stagnant water in right basin of 3 compartment sink. Person in charge turned water on to thaw under continuous running water at time of inspection.

Equipment & Food-Contact Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.

Observed build up on blade of table top can opener. Person in charge removed at time of inspection. Observed build up on ice chute in ice machine. ***REPEAT CRITICAL VIOLATION WILL BE ASSESSED IN 3-10 DAYS***

Cooking & Baking Equipment - The food-contact surfaces of cooking and baking equipment are not cleaned at least every 24 hours and/or the cavities and door seals of microwave ovens are not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.

Observed build up throughout inside of table top air oven in sushi area and throughout microwave in main kitchen. Person in charge cleaned at time of inspection. ***REPEAT CRITICAL VIOLATION WILL BE ASSESSED IN 3-10 DAYS***

Temperature measuring devices are not located in accordance with the Food Code and/or are not easily readable

Observed no thermometer in right cook line make table low boy. ***CRITICAL VIOLATION WILL BE ASSESSED IN 3-10 DAYS***

Food is not stored as required by the Food Code

Observe 2 boxes of fortune cookies stored on floor of front of house dry storage room.

Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean

Observed stained ceiling tiles to the right of hood vent.

Equipment not in good repair & adjusted per manufacturer's specs

Observed door gasket on right door of sushi 2 door reach in cooler to be in disrepair.

Equipment not maintained free of encrusted grease/soil deposits

Observed build up on right side of fryer and left side of grill.

Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue

Observed ice build up on plastic curtain in walk-in freezer.

Openings to outside not protected against entry of pest as specified in the Food Code; and/or Protective barriers not provided for exterior walls/roofs

Observed light gap under front door of establishment.

A test kit for measuring sanitizer concentration not provided

Observed no test strips to test sanitizer. Person in charge located at time of inspection.

Single-service and single-use articles, use limitation

Observed single service containers used as scoops in bulk sushi rice container and bulk sugar container.

In-use utensils not properly stored between uses

Observed scoop handles resting in contents of bulk regular rice and bulk flower.

Hair restraints & clothes that cover body hair not worn by employees

Observed 2 employees working in active food prep to not be wearing hair restraints.