WOK&ROLL EXPRESS

Violations (16)

• 8

  Hands clean and properly washed

  Observed employee come into the kitchen and begin prepping food without washing hands.Corrective Actions: Ensure employees wash hands before handling food and in between tasks.

• 9

  No bare hand contact with RTE food or a pre-approved alternate procedure properly allowed

  Observed employee make spring rolls with bare hands. Observed employee use bare hands to cut lettuce.Corrective Actions: Ensure employees wear gloves when handling ready to eat foods.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed the hand sink in the front was blocked by equipment. Corrective Actions: Ensure the hand sink is accessible at all times.

• 13

  Food in good condition, safe and unadulterated

  Observed particle growth on the outside of condiment bottles in the walk in cooler. Observed severe grease accumulation on the outsides of condiment bottles and spice containers store under prep tables. Observed browning lettuce and bean sprouts in the refrigerator.Corrective Actions: Ensure spoiled food is discarded immediately. Ensure all bottles and condiments are cleaned on the outside or discarded.

• 21

  Proper hot holding temperatures

  Observed fried rice and white rice in a turned off rice cooker with an internal temperature of 76*F.Corrective Actions: Ensure all hot held foods are kept at 135*F or higher at all times.

• 22

  Proper cold holding temperatures

  Observed bean sprouts in the reach in cooler next to the hand sink with an internal temperature of 43*F. Observed cooked shrimp with an internal temperature of 69*F in the prep cooler sitting on top of the food in the upper chamber.Corrective Actions: Ensure all temperature as a control for safety food in the reach in cooler by the hand sink is discarded immediately. Ensure the shrimp is discarded. Ensure temperature as a control for safety food is properly placed in the upper prep cooler. Ensure all temperature as a control for safety food is kept at 41*F or lower.

• 22

  Proper cold holding temperatures

  Observed prefried chicken and skewers sitting outside the fridge on the counter at 44*F. Corrective Actions: Ensure temperature as a control for safety food is kept at 41*F or lower at all times.

• 23

  Proper date marking and disposition

  Observed no date labels on any food throughout the facility.Corrective Actions: Ensure all prepped food and open food in secondary storage containers is date labeled.

• 35

  Approved thawing methods used

  Observed frozen broccoli and peas mixed with carrots sitting on the counter.Corrective Actions: Ensure to use an approved thawing method. 1) Frozen to cook 2) Frozen to refrigerated to cooked 3) Frozen to submerged in 70°F water with water flowing over creating a waterfall effect

• 38

  Insects, rodents and animals not present

  Observed dead German roaches in the sink compartments of the three compartment sink. Observed dead beetles in the corners of the floors and under equipment throughout the facility. Observed the most recent pest control service was 6/10/26.Corrective Actions: Ensure pest activity is cleaned immediately. Ensure pest activity is cleaned daily prior to food preparation.

• 39

  Contamination prevented during food preparation, storage and display

  Observed uncovered foods on the counters, in the refrigerator, and freezers. Observed food stored on the floor. Observed other food containers stored on top of uncovered foods.Corrective Actions: Ensure all foods are covered at all times. Ensure all foods are stored 6 inches from the ground at all times.

• 41

  Wiping cloths; properly used and stored

  Observed soiled wiping cloths sitting on prep counters.Corrective Actions: Ensure wiping cloths are stored in sanitizer solution in between uses.

• 45

  Single-use/single-serve articles; properly stored, used

  Observe single use items being used as scoops. Observed single use item stored with the food contact surface stored up.Corrective Actions: Ensure single use items are stored with the food contact surface facing down. Ensure single use items are not used as scoops.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  Unable to provide chemical test strips.Corrective Actions: Ensure to have chemical test strips on site at all times.

• 55

  Physical facilities installed, maintained, and clean

  Observed grease accumulation on shelves. Observed grease accumulation on the sides of equipment. Observed food debris in the corners of the floors and under equipment Observed unclean and unused equipment. Observed the kitchen is difficult to move in. Observed the back storage area filled with equipment.Corrective Actions: Ensure all surfaces are cleaned regularly. Ensure unused equipment is removed from the premises. Ensure establishment is organized and easy to maneuver in.

• 56

  Adequate ventilation and lighting; designated areas used

  Observed employee items mixed with restaurant items through the facility and in refrigerators.Corrective Actions: Ensure restaurant equipment and food is kept completely seperated from employee items. Ensure employee items are stored below and away from restaurant items.