GREAT WOK

High Priority - - From initial inspection : 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. Operator handled trash can and without washing hands operator opened reach in cooler and handled portioned soufflé cups of sauce, discussed with operator who washed hands. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2025-07-24: Employee handled dirty dishes and without washing hands employee handled clean and sanitized dishes to fry chicken, discussed with operator employee washed hands. Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on crash cart brown sauce with chicken broth (77F - Cold Holding) per operator product not portioned or prepared today and held out of temperature for approximately 3 hours discussed with operator who moved product to time is a public health control. In reach in cooler cooked eggs rolls (59F - Cold Holding); cooked chicken wings (64F - Cold Holding) per operator products not portioned or prepared today, per operator products left out of refrigeration for approximately 25 minutes, discussed cold holding with operator. In reach in cooler cooked diced pork (47F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 2 hours discussed with operator who moved product to walk in freezer to chill. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2025-07-24: Sliced pork (52F - Cold Holding) diced chicken (51F - Cold Holding)raw shrimp (48F - Cold Holding) raw beef (45F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 1.5 hours, discussed with operator who moved product to walk in freezer.Admin Complaint Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on prep table cooked chicken (85F - Cooling) at 2:45 since 1:45 to 85F at 3:10, at this current rate of cooling product will not reach 71F within 2 hours discussed with operator who moved product to walk in cooler. In reach in cooler cut cabbage (58F - Cooling) at 2:50 since 11:30 to 54F at 3:10, at this current rate of cooling product will not reach 41F within 4 hours discussed with operator who moved product to walk in freezer. In reach in cooler cooked chicken (51F - Cooling)at 3:00 since 11:45 52F at 3:25; cooked shrimp (49F - Cooling) at 3:00 since 11:45 to 46F at 3:25, at this current rate of cooling product will not reach 41F within 4 hours discussed with operator who moved product to walk in freezer. Corrective Action Taken Warning - From follow-up inspection 2025-07-24: In kitchen on prep table Cooked chicken (110F - Cooling) at 12:35 since 12:20 to 106F , at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to walk in freezer. Admin Complaint Corrective Action Taken

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler at cook line handles have Buildup of food debris/soil residue on equipment door handles, discussed with operator to clean and sanitize. Warning - From follow-up inspection 2025-07-24: Reach in cooler at cook line handles have Buildup of food debris/soil residue on equipment door handles, discussed with operator to clean and sanitize. Admin Complaint

Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Walk in cooler floor constructed from multiple pieces of metal and screws and is not easily cleanable, discussed with operator. Warning - From follow-up inspection 2025-07-24: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at cook line shelves rusted and pitted, discussed with operator to repair or replace. Warning - From follow-up inspection 2025-07-24: Time Extended

High Priority - - From initial inspection : 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 handled visibly soiled rag to wipe hands and without washing hands handled clean tongs to cook dumplings. Discussed with operator employee washed hands. Corrected On-Site Warning - From follow-up inspection 2025-02-20: Employee wiped hands on visibly soiled cloth snd without washing hands employee handled large spoon to scoop rice into tray. Discussed with operator employee washed hands. Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged trays of raw chicken stored over raw beef, and raw scallops in bowl stored over French fries. Operator corrected storage. Corrected On-Site Warning - From follow-up inspection 2025-02-20: In walk in freezer non commercially packaged trays of raw chicken stored over raw beef operator moved trays to correct storage. Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored over veggies and cooked pork. Discussed storage with operator who corrected storage. Corrected On-Site Warning - From follow-up inspection 2025-02-20: In walk in cooler raw shell eggs stored over cooked chicken. Operator corrected storage. Admin Complaint Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on prep table crab rangoons (80F - Cooling) at 3:00 since 1:15 to 79F at 3:15 at this current rate of cooling product will not reach 70F within 2 hours operator moved product to walk I freezer. In walk in cooler cooked chicken (56F - Cooling) at 3:15 since 1:00 to 56F at 3:50; cooked shrimp (60F - Cooling) at 3:15 since 1:00 to 60F at 3:50 at this current rate of cooling products will not reach 41F within 6 hours operator moved to walk in freezer. Corrective Action Taken Warning - From follow-up inspection 2025-02-20: In walk in cooler large metal pan of cooked pasta (77F - Cooling) at 12:20 since 11:45 to 77F at 12:35 at this current rate of cooling product will not reach 41F within 2 hours. Discussed with operator who in stacked pans and removed lids to allow for adequate airflow to cool. Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In kitchen hand washing sink next to fryer no hot water. Discussed with operator who turned on hot water. Corrected On-Site Warning - From follow-up inspection 2025-02-20: In kitchen hand washing sink next to fryer no hot water. Operator states knob broke to turn on hot water. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...rangoons 53F, sweet and sower chicken 47F , egg rolls 48F, cooked pork 52F in small reach in cooler by the handwashing sink at kitchen. Food not prepped or portion today , food being held more than 4 hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...rangoons 53F, sweet and sower chicken 47F , egg rolls 48F, cooked pork 52F in small reach in cooler by the handwashing sink at kitchen. Food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Operator discarded food. Corrective Action Taken

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... chicken , rice at cook line being held less than 4 hours . Operator time marked . Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding fried chicken 98F by the handwashing sink , chicken was fried less than 4 hours. Operator time marked . Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing...some food evidence in handwashing sink . Employee cleaned .

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again...multiple cooked food in walk in freezer . Operator date marked. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....wonton, egg rolls, dumplings at walk in cooler . Employee date marked . Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container.... To go brown bag paper used as liner for chicken wings, egg rolls at cook line . Operator removed Corrected On-Site

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... egg rolls , fried rice , chicken wings in cook line being held less than 4 hours. Operator time marked. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing...stored towel in hand sink at kitchen. Operator removed. 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 chicken above cooked chicken , pork dumplings at walk in freezer , employee properly stored Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.... raw shrimp stored directly top of the sauce at walk in cooler . Employee properly stored. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....sweet and sour chicken 58° by the fryer being held less than an hour , operator time marked. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding cooked to serve fried rice 106° at cook line being held less than 2 hours , operator time marked. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing...stored towel in hand sink at kitchen, operator moved. Corrected On-Site

High Priority - Nonfood-grade bags to go plastic used in direct contact with food in chicken at walk in freezer. Operator moved bags. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles , gasket in reach in cooler.

Basic - Employee personal food not properly identified and segregated from food to be served to the public in reach in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....beans sprouts 62°, sauce 66°, noodles 53° in reach in cooler . Employee stated that food was out for little bit and then he putted food inside cooler . Food being held less than four hours. Employee discarded food. Corrective Action Taken Repeat Violation

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.....egg rolls in walk cooler . Employee date marked. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....several sauces was prepared day before yesterday at walk in cooler . Employee date marked. Corrected On-Site

Basic - Reuse of single-service or single-use articles....reusing duck sauce containers for different kind of food without proper labeled.

Basic - Stored food not covered...egg rolls in walk in cooler. Employee covered. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses at prep station. Employee moved Corrected On-Site