WOK THE

Violations (14)

• 5

  Procedures for responding to vomiting and diarrheal events

  Observed no procedures in place for diarrheal and vomiting events. Corrective Actions: Must have procedures in place for diarrheal and vomiting events.

• 6

  Proper eating, tasting, drinking or tobacco use

  Observed multiple water bottles stored on the toppings cooler and around wok station. Corrective Actions: Musg have all personal drinks in a designated area away from all food prep.

• 22

  Proper cold holding temperatures

  Observed cooked orange chicken sitting out at room temperature overnight on a shelf that is located above the toppings cooler with an ambient air temperature of 62F. Corrective Actions: Must cold hold at 41F or below. Employee discarded items at the time of inspection.

• 23

  Proper date marking and disposition

  Observed multiple prepped items stored throughout the topping coolers and walk in cooler without date markings. Corrective Actions: Must date mark all food items kept for longer than 24 hours.

• 28

  Toxic substances properly identified, stored, used

  Observed multiple spray bottles with a red solution stored underneath the dish machine without labels. Corrective Actions: Must label all chemical bottles.

• 37

  Food properly labeled; original container

  Observed multiple bulk containers stored in the walk in cooler without any labels. Corrective Actions: Must label all food items that are no longer in their original packaging.

• 39

  Contamination prevented during food preparation, storage and display

  Observed multiple boxes of dry food items stored on the floor in the dry storage room by the restrooms. Corrective Actions: Must store all food items at least 6 inches above the floor.

• 40

  Personal cleanliness

  Observed multiple personal items stored on the shelf racks located in the dry storage room by the restrooms. Corrective Actions: Must properly store personal items.

• 43

  In-use utensils; properly stored

  Observed rice scoops stored in still water behind the register counter. Corrective Actions: Must properly store in use utensils.

• 44

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

  Observed large knives stored on the top of the toppings cooler. Corrective Actions: Must properly store utensils. Must rewash and sanitize utensils.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  Observed no chemical test strips for the sanitizing solution on the 3-compartment sink. Corrective Actions: Must obtain proper test strips.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  Observed expired chemical test strips for the chlorine dish machin. Corrective Actions: Must obtain new chemical test strips.

• 55

  Physical facilities installed, maintained, and clean

  Observed a hole in the ceiling that is above the designated hand sink by the register. Corrective Actions: Must repair/replace ceiling.

• 56

  Adequate ventilation and lighting; designated areas used

  Observed grease build up on the vent hood. Corrective Actions: Must clean.