MASTER WOK

Hands clean and properly washed

Observed employee wash hands with 100*F hot water and soap and then dispense paper towels with clean hands.Corrective Actions: Ensure employee dispenses paper towels and then washes hands.

Food separated and protected

Observed chicken uncovered in the walk in cooler.Corrective Actions: Ensure all prepped food is covered.

Proper cooking time and temperature

Observed chicken taken off the grill was only 151*F.Corrective Actions: Ensure all chicken is cooked to 165*F. Ensure cooked food internal temperatures are checked frequently.

Proper date marking and disposition

Observed several food items in storage containers with no date label.Corrective Actions: Ensure all prepped food is date labeled at all times.

Consumer advisory provided for raw / undercooked food

Observed no allergen poster posted to staffCorrective Actions: Ensure to have an allergen poster posted to staff.

Toxic substances properly identified, stored, used

Observed several chemical bottles with no content name.Corrective Actions: Ensure all chemical spray bottles are labeled with the content name.

Toxic substances properly identified, stored, used

Observed the bleach sanitizer was well above 200ppm. Corrective Actions: Ensure the bleach sanitizer is between 50-100ppm.

Compliance with variance/specialized process / HACCP

Contamination prevented during food preparation, storage and display

Observed noodles and cabbage on an unclean 3 compartment sink.Corrective Actions: Ensure food is not store on an unclean 3 compartment sink. Ensure the 3 compartment sink is used for one purpose at a time. Ensure the 3 compartment sink is washed, rinsed, sanitized in between uses.

Wiping cloths; properly used and stored

Observed several soiled wiping cloths on counters throughout the facility. Corrective Actions: Ensure wiping cloths are stored in sanitizer in between uses at all times.

Utensils, equipment and linens; properly stored, dried, handled

Observed wet prep containers stacked together.Corrective Actions: Ensure prep containers are fully dried until being stacked together.

Adequate ventilation and lighting; designated areas used

Observed significant debris accumulation on the walls and vents by the back door.Corrective Actions: Ensure all vents and surrounding areas are dusted regularly.