WOK STAR CHINESE

Violations (11)

• 2

  Certified Food Protection Manager and Food Handler Certification

  228.31(d)

• 5

  Procedures for responding to vomiting & diarrheal events

  2-501.11

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(B) Two handwash sinks had containers in the sink restricting use.

• 10

  Adequate handwashing facilities supplied & accessible

  6-301.14

• 16

  Food-contact surfaces: cleaned & sanitized

  4-501.114(A) Dishwasher at bar tested 0 ppm chlorine.

• 16

  Food-contact surfaces: cleaned & sanitized

  4-601.11(A) Clean can opener blade.

• 22

  Proper cold holding temperatures

  3-501.16(A)(2) Egg rolls were 66 F on counter.

• 28

  Toxic substances properly identified, stored, used

  7-102.11 Label chemical spray bottles.

• 39

  Contamination prevented during food preparation, storage and display

  3-305.11(A) Rice bags should be store 6" off floor. Storage rack is too low. Also, do not store sheet pans on top of trash cans.

• 43

  In-use utensils; properly stored

  3-304.12 Rice scoops can not be stored in cold standing water. Water must either be running water or hot water 135 F or hotter. Also, dispensing utensils for ingredients must have a handle. Do not use small cup.

• 49

  Non-food-contact surfaces clean

  4-601.11(C) Clean wall under prep sink and floor under storage rack. Clean dust from ceiling around air vent.