CHINA WOK

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice in walk in cooler at 47F. Per operator, rice had been at room temperature for a few minutes to prepare customer's orders. Rice placed in walk in freezer and 15 minutes later, rice temperature is 40F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution near sushi area tested at 200+ppm chlorine. Operator remade solution to 100ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lobby drink machine ice chute on China Wok side has black mold-like substance.

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed water bottle in handwash sink on Pan Asian side. Also, scrub pad in handwash sink on Pan Asian side. Operator removed scrub pad. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Buildup of food debris on underside of handles to walk in cooler and walk in freezer.

Basic - Ice scoop handle in contact with ice. Ice scoop handle laying in ice bin at Pan Asian drink station. Operator moved scoop to proper storage. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven in sushi is soiled.

Basic - Open dumpster lid. Left dumpster lid is open. Operator closed lid. Corrected On-Site

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Soap and bleach solution used for wiping cloths near sushi area. Operator remade solution with bleach only. Corrected On-Site

High Priority - Container of medicine improperly stored. On China Wok side, bottle of cold medicine on top of cases of sauce by back exit. Operator moved medicine to proper storage. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Can of dark soy sauce with multiple sharp edge dents at top seam and a large dent in side of can. Also, two individually sealed completely thawed packages of tuna in sushi reach in cooler. Repeat Violation Admin Complaint

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed raw chicken in large bin and placed bin in walk in cooler then began pulling pans from the make line without washing hands after handling raw chicken, operator coached employee and employee washed hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, bowl of raw shrimp stored on top of wonton wrappers and whole carrots. In walk in cooler, raw chicken stored on top of bucket of cut cabbage. Operator rearranged all to proper storage. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cut cabbage being held on time controls with no written procedures,operator added cut cabbage to current written procedures. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Two individually sealed completely thawed packages of tuna in sushi reach in cooler. Also, raw chicken thawing in standing water in prep sink on China Wok side.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in prep being used to cut raw chicken has multiple cut marks, no longer smooth.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket is soiled. Hood filters on Pan Asian side have grease build up. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach in cooler on Pan Asian side has staining.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink by back exit on China Wok side has bag of leafy greens in sink. Employee removed greens. Corrected On-Site Repeat Violation

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All but two employee training certificates are photocopies. Operator ran out of supplies and staff was due for training. Operator states materials have been ordered. Corrective Action Taken

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at sushi area tested at 10ppm chlorine. Employee remade to 50ppm chlorine. Sanitizer bucket at three compartment sink on Pan Asian side tested at 0ppm chlorine. Employee remade solution to 50ppm chlorine. Sanitizer bucket near front counter China Wok side tested at 10ppm chlorine. Employee remade solution to 50ppm chlorine. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution on the floor on Pan Asian side at three compartment sink and in sushi area. Employee elevated bucket. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black mold-like build up observed around lobby soda machine ice chute on China Wok side. Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator has reporting form but not signed by employees. Operator states was unaware needed signatures. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks on China Wok side at front counter not secured and two tanks beside ice machine on Pan Asian side not secured. Operator secured all tanks. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple light shields in kitchen on China Wok side soiled. Floor under cooking equipment on Pan Asian side soiled. Floor under dishmachine on Pan Asian side soiled.

Basic - Dead roaches on premises. Observed one dead roach in mop sink on Pan Asian side. Operator discarded roach. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to food and single-service items-China Wok side. Employee moved to proper storage. Corrected On-Site

Basic - Equipment in poor repair. Torn gaskets on reach in cooler across from cooking equipment on Pan Asian side.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on China Wok side and Pan Asian side have grease build up. Gasket on walk in cooler China Wok side soiled. Fan guards in China Wok walk in cooler soiled. Reach in cooler gaskets across from cooking station and on reach in cooler by ice machine on Pan Asian side soiled. Front and sides of oven and fryers on Pan Asian side have debris build up. Soda machine on Pan Asian side has debris build up on underplating around nozzle area. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Multiple bins of dry food goods by walk in cooler on China Wok side not labeled with contents name. Operator labeled all during inspection. Corrected On-Site

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Installed flat grill at end of hood system on China Wok side not completely under hood suppression system. About 1/3 of grill extending past hood system. Notified Clay County Fire Marshal via phone during inspection.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in freezer observed plastic wrapped raw chicken stored over bags of ready to eat vegetables. Operator removed vegetables during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice chute with mold-like substance buildup. Operator began cleaning chute during inspection. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed large sprayer containing a chemical with no label. Operator labeled sprayer during inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Multiple tanks throughout both kitchens observed unsecured. Operator secured tanks with a chain during inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. In chic a wok kitchen observed buildup on the floor behind oven. Repeat Violation

Basic - Food stored on floor. Observed buckets of food stored on the floor in walk-in freezer and walk-in cooler. Operator moved buckets during inspection. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk-in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing sign at handwash sink on Asian side. Observed sign not visible in restroom on china wok side.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents observed with buildup in china wok kitchen. Repeat Violation

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Various raw fish stored over various sauces in reach in cooler at sushi bar, employee rearranged all items during inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bags of raw beef and raw chicken, both removed from original packaging stored with each other in standing reach in freezer by walk in cooler, employee began to rearranged all items during inspection. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (47F - Cold Holding); raw tuna (46F - Cold Holding) in display reach in cooler at sushi bar, per employees cooler has been consistently opened for approximately three hours, all items moved to lower reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Written procedures available for use of time as a public health control to hold time/temperature control for safety food are incomplete. Establishment holding various fried chicken and egg rolls on time on China Wok side but items are not on their written procedures.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout entire kitchen area. Repeat Violation

Basic - Floor area(s) covered with standing water. Under triple sink. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under cook line around fryers on China Wok side.

Basic - Food stored on floor. Container of cooking oil on cook line and bucket of soy sauce on China Wok side, employee corrected during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cabinets under soda machine in dining area of China Wok side. Hood filters over woks on cook line on China Wok side. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Pipe under compartment of triple sink closest to corner.

Basic - Wood food-contact surface not properly sealed. Racks in walk in freezer.

High Priority - Dented/rusted cans present. See stop sale. One dented can of oyster sauce on rack by walk in cooler. Repeat Violation Admin Complaint

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee preparing already cut cucumbers for sushi rolls with bare hands, employee put on gloves. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp, removed from original packaging, stored over cooked noodles in standing reach in freezer by walk in cooler, employee rearranged both items. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. krab (45°F - Cold Holding); salmon skin (45°F - Cold Holding) in display reach in cooler at sushi bar, per employee door has been consistently opened for less then 30 minutes, both items placed in reach in freezer chest, both items retemped below 41°F. raw pork (44°F - Cold Holding); cooked pork (44°F - Cold Holding) in reach in coolers on China Wok side on cook line, per manager employee has been constantly removing both items for less then two hours, both items placed in walk in freezer, both items retemp below 41°F. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Establishment holding tempura batter on time but there are no time marks anywhere for tempura, manager corrected during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumping food into hand wash station on cook line on Pan Asian side.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On interior walls of ice machine.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout entire kitchen area.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored with various foods to be served to the public in standing reach in cooler on Pan Asian side next to door to dining area, manager corrected during inspection Corrected On-Site

Basic - Floor area(s) covered with standing water. Under hand wash station by back door to pan Asian side. Under triple sink in China Wok side.

Basic - Handwashing sign provided at a hand sink used by food employees are not clearly visible. Both bathrooms have hand wash signs but they are posted behind the paper towel dispenser and are not clearly visible.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop laying on soiled carbon dioxide tanks, manager removed to be cleaned. Corrective Action Taken

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Establishment using egg cartons to line nonfood contact rack in back of China Wok side, employee corrected during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Over woks in China Wok side. Repeat Violation

Basic - Water draining onto floor surface. Far compartment of triple sink is leaking at drain.