CHENS WOK

Violations (6)

• 2

  Certified Food Protection Manager / Food Handler Certification

  Observed employees did not have food handler cards.Corrective Actions: Ensure all employees have food handler cards at all times.

• 8

  Hands clean and properly washed

  Observed employee go from outside the kitchen to inside the kitchen to preparing food without washing hands Corrective Actions: Ensure employees wash hands upon entering the kitchen, in between tasks, and before prepping food.

• 23

  Proper date marking and disposition

  Observed no date labels on any prepped or opened food items throughout the facility.Corrective Actions: Ensure all prepped and opened food items are date labeled.

• 43

  In-use utensils; properly stored

  Observed soup bowls and old coffee cans being used as scoops and being stored in the product in between uses.Corrective Actions: Ensure a scoop with a handle is used for scooping bulk food products.

• 49

  Non-food contact surfaces clean

  Observed the floor drain and piping to the 3 compartment sink were unclean. Observed the sides of the fryers and the wok table had severe grease accumulation. Observed the handles on the refrigerators were unclean on the backs.Corrective Actions: Ensure the floor drains and pipes are cleaned regularly. Ensure the outer parts of equipment are cleaned regularly.

• 56

  Adequate ventilation and lighting; designated areas used

  Observed employee medicines and teas stored above the prep tables.Corrective Actions: Ensure employee items are stored below and away from food preparation or food.