WOK HOUSE

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 washing triple sink, started to handle clean utensils at prep area without washing hands in between changing tasks. Discussed with operator.

High Priority - Live, small flying insects found Observed two flying insects between walk-in-cooler and prep area.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 6-1-25. Operator renewed license during this inspection. 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 stored over ready to eat cooked chicken in reach in freezer next to food storage shelf. Operator removed cooked chicken to properly store. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Ambient temperature of shelled eggs (55F - Cold Holding) in walk-in-cooler. Operator had eggs on counter in prep area and placed in cooler when inspector arrived. Operator stated he will keep eggs in cooler to chill. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tso chicken, chicken wings, pork eggroll (46F-47F - Cold Holding) in reach-in cooler behind POS. Items placed in cooler this morning. Operator turned down cooler to chill foods. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach-in cooler across from wok station soiled/ stained. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at end of kitchen blocked with stack of cardboard. Operator removed card board. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at hand wash sink in unisex restroom. Operator replenished soap. Corrected On-Site

Basic - Food stored on floor. Container of oil stored on floor in prep area. Employee placed container of oil on shelf to properly store. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system. One hood filter missing above wok station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on multiple reach-in coolers soiled.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill and hammer stored next to food on storage shelf and clean containers on shelf in prep area. Operator removed both tools to properly store. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage, cooked chicken, cooked pork, raw shrimp (47F-48F - Cold Holding) in walk-in-cooler. Observed ambient temperature of walk-in-cooler 46F-47F. Operator stated they had a food delivery this morning and cooler door was left open. Warning - From follow-up inspection 2025-04-02: At callback cooked pork, raw shrimp, cut cabbage, cooked chicken at 45F-47F. Stop sale for shrimp. Shrimp has been in walk-in-cooler since yesterday. Operator stated rest of meats came from freezer earlier today and has placed back in walk in freezer until unit repaired. Admin Complaint

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in-cooler unable to maintain temperature of 41F and below. Ambient temperature 46F-47F. Operator stated it was because they had a food delivery earlier. Observed torn gasket on walk-in-cooler door. Warning - From follow-up inspection 2025-04-02: At callback no change. Ambient temperature 45-46F. Observed door not fully closing. Operator stated someone is coming today to repair. Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. Raw fish stored in direct contact of a non food grade bag in reach in deep freezer across from dry food storage shelf. 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. Raw beef stored above ready to eat egg roll wrappers in walk in freezer -not all products commercially packaged. Also, raw shrimp stored above ready to eat ice- not all products commercially packaged. Employee removed raw beef and raw shrimp to properly store. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage, cooked chicken, cooked pork, raw shrimp (47F-48F - Cold Holding) in walk-in-cooler. Observed ambient temperature of walk-in-cooler 46F-47F. Operator stated they had a food delivery this morning and cooler door was left open. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from wok station soiled/ stained. Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in-cooler unable to maintain temperature of 41F and below. Ambient temperature 46F-47F. Operator stated it was because they had a food delivery earlier. Observed torn gasket on walk-in-cooler door. Warning

Basic - Equipment in poor repair. Gasket on reach-in cooler door across from wok station next to prep table torn. Also gasket on walk-in-cooler torn. Also, gasket on reach-in freezers and inner side of lid of same reach in freezers in back of kitchen in disrepair/ torn/ cracked.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken stored in trip,e sink without running water. Operator removed raw chicken and placed in nearby cooler to continue thawing. Corrective Action Taken

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee cutting raw chicken without gloves then proceeded to cut Krab stick. Inspector intervened and manager spoke to employee on proper hand washing. Corrective Action Taken Warning

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. Observed employee cutting Krab stick from reach in cooler with are hands. Manager coached employee on washing hands and what sink to use. Corrective Action Taken Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect at entrance of kitchen.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed a can of Pesticide/insecticide labeled for household use only present in establishment stored on top of hot water tank. Manager discarded pesticide. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 6 cracked shell eggs with Raw shell eggs In use.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler Cooked noodles (46F - Cold Holding); Cooked pork (46F - Cold Holding); Cooked chicken (46F - Cold Holding); cooked shrimp (46F - Cold Holding); cooked chicken wings (46F - Cold Holding); cooked sweet sour chicken (46F - Cold Holding). Manager Stated that all foods were made prior day at 7pm and stored in cooler. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach cooler on cook line Beef (46F - Cold Holding); raw chicken (46F - Cold Holding); raw shrimp (46F - Cold Holding). Manager stated was placed in cooler at 12pm. Manager placed ice on top of TCS foods. Observed in walk-in cooler Cooked noodles (46F - Cold Holding); Cooked pork (46F - Cold Holding); Cooked chicken (46F - Cold Holding); cooked shrimp (46F - Cold Holding); cooked chicken wings (46F - Cold Holding); cooked sweet sour chicken (46F - Cold Holding). Cooler has an ambient temperature of 43F. Manager Stated that all foods were made prior day at 7pm and stored in cooler. See stop sale. Corrective Action Taken Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on rack with food. Manager removed and stored properly. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation with bracelet on.

Basic - Equipment in poor repair. Observed walk-in cooler door gasket torn. Observed cutting board deeply grooved located on the reachin cooler at the entrance of cook line. Repeat Violation

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. Observed employee cutting meat on phone and proceeded to continue to cut meat.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pork 47F-49F in walk in cooler. Cook stated was made yesterday at 8:00pm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork 47F-49F in walk in cooler, ambient temperature 47.1F. Cook stated was made yesterday at 8:00pm. See stop sale. Repeat Violation Admin Complaint

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed probe thermometer not at 32F, thermometer was at 39F.

Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle with chemical hanging on faucet without a label. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed tin can to be used to dispense Rice in large barrel located in back room.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed door handles of reach in cooler near front counter to be soiled.

Basic - Cutting board has cut marks and is no longer cleanable. Observed main flip top cooler cutting board to be deeply grooved.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple drinks on shelves and prep table on cook line. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee book bag stored on shelf with dry food. Observed employee phone stored on top of prep table located in middle of kitchen.

Basic - Food not stored at least 6 inches off of the floor. Observed large containers of soy sauce stored on floor of kitchen. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Observed multiple wiping cloths under cutting boards. Employee removed and stored properly.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler door gasket soiled. Observed freezer cooler gasket to be soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloths on table in kitchen not in sanitize water.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed freshly made sanitizer at 200ppm chlorine. Employee added water to bucket to reduce to 100ppm. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken in freezer in Togo brown shopping bag Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork in walk in freezer stored over cooked pork Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked noddles in reach in coolers Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg rolls 50f shrimp 55f raw chicken 50f cooked chicken 52f noddles 53f walk in cooler, states everything cooked today repairman was out to fix cooler today advised to move to freezer price on top of items in cooler. Baby corn 50f raw shrimp 42f raw chicken 46f cooked shrimp 46f cooked pork 46f cooked pork 50f reach in cooler in-front of wok Advised to place ice Warning

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer in reach in cooler reads 35 and ambient of cooler is 46f Warning

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked Pork pulled from freezer Warning

Intermediate - Spray bottle containing toxic substance not labeled. Clear spray bottle with yellow substance inside Warning

Basic - A minimum of one bathroom facility is not available for public use. Warning

Basic - Bowl or other container with no handle used to dispense food. In rice in back of restaurant Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal water bottles on prep tables in rear Warning

Basic - Food not stored at least 6 inches off of the floor. In walk in freezer floor I' Warning

Basic - Reuse of single-service or single-use articles. Cut jug used as scooper for rice Warning

Basic - Stored food not covered. Rice in back of restaurant Warning