CHINA WOK

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pan of rice on counter at 50F . Manager stayed out for less than 1 hour moved into cooler.

Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Observed cleaned cutting board stored between wall and on faucet of 3 bay sink. Recleaned and stored properly. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Food storage container not cleaned after being emptied prior to refilling. Observed old food debris on exterior of dry goods containers of flour,corn starch, sugar.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Removed and sanitized. Corrected On-Site

Basic - Stored food not covered. Rice bags standing open at dry storage.

Basic - Working containers of food removed from original container not identified by common name. Observed bulk containers of flours and sugar not labeled at dry storage area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shell eggs at walk in cooler. Operator switched the food items. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw pork at Reach in Freezer. Operator switched the food items. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken 68°F and rice 70°F at cookline prep table. Operator informed of using time as a public health control, however, no written procedure.

Intermediate - Food-contact surface soiled with food debris, residue build up. Observed make table cutting board.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed quaternary test strips. The establishment is using bleach for sanitizer.

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator the written procedure.

Basic - Bowl or other container with no handle used to dispense food. Observed at rice container. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed multiple employees at cookline. Repeat Violation

Basic - Equipment in poor repair. Observed at Make Table. Operator using ice bath and in process of repairing the equipment.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork thawing at room temperature 71°F at 3 compartment sink. Educated the operator to place under cold running water or a coke holding unit.

Basic - Working containers of food removed from original container not identified by common name. Observed at flour and sugar container.