CHINA WOK

Procedures for responding to vomiting and diarrheal events

Observed missing biohazard clean up kit.Corrective Actions: Ensure to obtain a biohazard clean up kit with written procedure.

Adequate hand washing facilities supplied and accessible

Observed missing hand soap at hand sink behind front counter.Corrective Actions: Ensure hand sinks are always supplied with hand soap.

Food-contact surfaces: cleaned & sanitized

Observed only prepared sanitizer bucket was close to 0 ppm of bleach concentration.Corrective Actions: Ensure sanitizer is within proper concentration.

Proper date marking and disposition

Observed majority of prepped food containers in coolers were missing labels and dates.Corrective Actions: Ensure to label and date all food containers.

Consumer advisory provided for raw / undercooked food

Observed missing allergen awareness poster.Corrective Actions: Ensure to post an allergen awareness poster in kitchen.

Wiping cloths; properly used and stored

Observed several damp wiping cloths being stored on prep tables.Corrective Actions: Ensure to store wiping cloths in sanitizer in between use.

Non-food contact surfaces clean

Observed build up of black mold-like particles in upper interior of ice machine. Observed build up of food residue in gaskets of reach in coolers.Corrective Actions: Ensure to maintain ice machine and cooler gaskets clean.

Hot and cold water available; adequate pressure

Observed hot water was turned off for 3 compartment sink at beginning of inspection.Corrective Actions: Ensure hot water is always provided for 3 compartment sink. Owner turned hot water back on.

Physical facilities installed, maintained, and clean

Observed food splash on walls and floors around fryers and underneath prep tables and equipment.Corrective Actions: Ensure to maintain floors and walls clean to sight and touch. Pull out equipment to deep clean more frequently.