RED WOK LLC

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken stock in reach in cooler. Advised to add date

Basic - Equipment in poor repair. Torn gasket on cook line door. Ice machine is broken. Operator states they are getting a new one

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on cooler doors need cleaned. Handles on sandwich top cooler needs wiped down. Lids to bulk bins have build up Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. On end of cooks line

Basic - Stored food not covered. Dick in reach in cooler. Operator added plastic wrap. Sauces in walk in cooler need covered Corrective Action Taken

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used to line container of fried noodles

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Bean sprouts sitting out of cooler at 66f on cooks line. Chef states he had out of cooler for lunch rush. Item was placed back in cooler to rapid chill Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Water filter in hand sink next to ice bin. Operator moved Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles in sugar and salt bin Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water 77f. Advised operator to dispose of water

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on cook line cooler

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. Raw chicken and raw beef stored together. Raw chicken over vegetables Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Reading 200++. Manager remade, now 100ppm Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In salt bulk bin Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 78° rice scoop. Manager moved to crock pot Corrective Action Taken

Basic - Plumbing system in disrepair. Faucet handle on sink is loose.

High Priority - Nonfood-grade bags used in direct contact with food. Storing raw meat in chest freezer

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. Raw pork on French fries and ice cream in reach in chest freezer. Raw over prepped vegetables in reach in freezer Corrected On-Site Repeat Violation

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 84f.manager removed water Corrected On-Site

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

Basic - Stored food not covered. Fried noodles on top shelf of cook line. Operator added lid Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken in freezer Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air Vent soiled in dust and grease

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bulk sugar bin Corrected On-Site

Basic - Stored food not covered. Chicken in reach in freezer. Raw shrimp and cooked chicken in walk in cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

High Priority - Container of medicine improperly stored. On rack above take out containers

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside of rear kitchen door

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

Basic - Bowl or other container with no handle used to dispense food.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse hanging on storage rack Corrected On-Site

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Corrected On-Site

Basic - Food stored on floor. Bucket of sprouts on floor Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system

Basic - Stored food not covered. Multiple items in walk-in cooler Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over raw beef in walk in cooler

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Dead roaches on premises. One dead roach behind fryer . Manager clean up Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. When washing dishes mush have was rinse and sanitize and used in proper order. In bar area educated and is rehashing cups Corrective Action Taken

Basic - Floor area(s) covered with standing water. In back of cooks line to hand washing sink. Manager states they have a plumber coming to fix line

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In kitchen area Repeat Violation

Intermediate - 22-02-4 Observed - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head dirty Repeat Violation - From follow-up inspection 2022-08-23: Time Extended

Intermediate - 31A-11-4 Observed - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Cook used sink to drain ice. - From follow-up inspection 2022-08-23: Time Extended

Basic - 08B-47-4 Observed - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Multiple buckets in walk-in cooler - From follow-up inspection 2022-08-23: Time Extended

Basic - 36-02-5 Observed - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Paint chipping off throughout kitchen - From follow-up inspection 2022-08-23: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Eggs over cooked noodles Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Knife stored in sink Corrected On-Site

Intermediate - Identity of food or food product misrepresented. Crab Rangoon has no real crab it has imitation crab meat. Manager pulled menus and changed C to Krab

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Spray bottle containing toxic substance not labeled.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In woman's restroom

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer not properly dispensing. Must use three compartment sink set up and use until dishmachine is reading proper ppm

Basic - Employee eating in a food preparation or other restricted area. In bar area

Basic - Single-service articles not stored inverted or protected from contamination. Styrofoam containers Corrected On-Site

Basic - Stored food not covered. In dry storage area Corrected On-Site

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. On cooks line hooked to a portable stove. Manager removed and placed tank outside Called local fire and left message with Jennifer M. Corrective Action Taken