CHINA WOK

High Priority - Employee cracked raw shell eggs and then went into walk in cooler to place shell eggs inside, without washing hands first. Employee went to wash his hands. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum chlorine concentration allowed 200ppm+ in prep area. Operator set up fresh solution at 75ppm. Corrected On-Site

Basic - Employee coffee and tea cups on a food preparation table next to grinder. Operator removed. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public in cooler at front counter. Operator identified and segregated. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses in prep area. Operator placed in sanitizer bucket. Corrected On-Site

High Priority - Container of medicine improperly stored. Observed Rubbing alcohol and hydrogen peroxide stored over cooking oil at storage shelf at rear of restaurant. Operator stored all medications properly. 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. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over fully cooked chicken at low boy reach in cooler on cook line, raw fish over fully cooked pork at chest freezer. Both products not in commercial packaging. Operator stored all products properly. 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 Ground pork over pork chops at reach in freezer. Both products not in commercial packaging. Operator stored products properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice (130F - Hot Holding); chicken broth (132F - Hot Holding) Observed products sitting out on cook line. Per operator, products sit out of temperature control while busy for lunch. Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Time control procedure emailed to operator. Operator placed time stamp for remaining 3.5 hours. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed Cigarettes stored next to bamboo skewers at storage shelf at rear of restaurant. Operator stored cigarettes properly. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked noodles (87F - Cooling) at 12:24; cooling since 12:00 - 85F at 12:49 / cooked chicken (97F - Cooling) at 12:24; cooling since 12:00 - 94F at 12:49 Observed sitting on counter in kitchen. At current rate of cooling product will not reach 70F within 2 hours. Operator placed products in walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Exterior door has a gap at the threshold that opens to the outside. At left side and top of rear screen door. Repeat Violation Admin Complaint

Basic - Food stored on floor. Soy sauce stored on floor across from triple sink area. Corrected On-Site

High Priority - Container of medicine improperly stored. Prescription medication over flip top cooler on cook line. Operator stored properly. 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. Observed raw sausage over fully cooked Krab not in commercial packaging at white reach in freezer, raw beef over cooked pork, both products not in commercial packaging. Operator stored all products properly. Corrective Action Taken

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 stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (71F - Cold holding) Observed sitting on counter by flip top cooler. Per operator, not prepared or portioned today. Per operator out of temperature for approximately 2 hours. Operator decided to use time control. Operator placed time stamp for remaining 2 hours. Time control procedure emailed to operator. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. By wok station: cooked rice (130F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator placed time stamp for remaining 3.5 hours. Time control procedure emailed to operator. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: cooked noodles (77F - Cooling) at 1:45; cooling since 11:45. Observed in deep container wrapped with plastic. At current rate of cooling product did not reach 70F within 2 hours. Operator cut portion in half and placed in reach in freezer to quick chill. Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products. Operator unable to demonstrate proper functioning of thermometer due to dead batteries.

Intermediate - No soap provided at handwash sink. Hand wash sink by mop sink. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. At bottom of rear door to kitchen.

High Priority - Container of medicine improperly stored on shelf at cook line over flip top cooler. Operator removed. Corrected On-Site

High Priority - Employee washed hands with no soap in triple sink after slicing raw beef and then handling clean equipment. Employee went to hand sink and washed hands with soap. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed his hands with his gloves on, in triple sink after slicing raw beef and then continued to handle clean equipment. Employee removed his gloves and washed his hands in hand sink. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times due to tray stored in sink next to entrance to kitchen. Operator removed. 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. Chicken cooked 2 days ago not date marked in walk in cooler. Operator date marked. Corrected On-Site

Basic - Ice buildup in Frigidaire stand up reach-in freezer in kitchen.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of flour, sugar, salt and corn starch. Operator removed scoops. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Doors of two stand up freezers in kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses at cook line. Operator placed in sanitizer container. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm in dish area. Operator set up fresh solution at50ppm. Corrected On-Site

Basic - Working containers of flour and cornstarch removed from original container not identified by common name. Name no longer readable. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license exp. 12.1.23. License was renewed during the inspection. Corrected On-Site

High Priority - Raw chicken stored over/not properly separated from ready-to-eat soy sauce in walk in cooler. Operator removed chicken. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense diced onions and bamboo on cook line. Operator removed. Corrected On-Site

Basic - Chicken broth stored on floor in kitchen. Operator moved broth on a shelf. Corrected On-Site

Basic - Working containers of flour removed from original container not identified by common name.

High Priority - Cook washed hands with no soap in triple sink. Cook went to wash hands in hand sink with soap. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 47°F-48°F on prep table at cook line.left out for less than one hour. Cook placed in refrigerator. Corrective Action Taken

Intermediate - Cook washed hands in a sink other than an approved handwash sink in triple sink. Cook went to wash hands in hand sink. 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. Fried chicken and sauce prepared yesterday not date marked. Operator date marked. Corrected On-Site

Intermediate - Spray bottle containing degreaser not labeled under triple sink. Operator labled. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board in prep area. Operator replaced with dry cloth. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and shrimp over broccoli and sauces in walk-in cooler Raw chicken and raw beef skewers over sweet and sour chicken in reach in cooler at cook line Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (44F - Cold Holding); shrimp (44F - Cold Holding)in walk-in cooler As per operator food not prepared or portioned today; food out of temperature for 20 minutes; operator adjusted temperature; Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at prep table

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored on top of soup container at steam table ; operator removed and separated Corrected On-Site

Basic - Food stored on floor in walk-in cooler: buckets of sauce and chicken Operator stored properly Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust - gaskets at reach in cooler at cook line;

Basic - Reach-in cooler at cook line shelves with rust that has pitted the surface. Repeat Violation

Basic - Stored food not covered- cooked pork in reach in freezer at dry storage area Operator covered Corrected On-Site

Basic - Tape used to repair nonfood-contact surface- gaskets at reach in coolers at cook line

Basic - Time/temperature control for safety food thawed in an improper manner. Pork and beef being thawed at room temperature on the prep table and three compartment sink Operator moved to walk-in cooler Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46F - Cold Holding); shrimp (46F - Cold Holding); beef (46F - Cold Holding) in law boy at cook line; as per operator food brought from walk-in cooler at 11:00; food out of temperature for less than four hours; food moved to different cooler; Corrective Action Taken - From follow-up inspection 2022-07-29: Bamboo shoots 46F-cold holding, baby corn 46F cold holding at reach in cooler by cookline- operator states food was not prepared or portioned today- food out of temperature for less than 4 hours- operator placed product in walk in cooler to quick chill. 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. cooked noodles (86-88F - Cooling)at 12:25 to 88 F at 12:45 since 11:30 at three compartment sink; food kept outside while in cooling process; at this rate food will not reach 70 F or below within 2 hours; food moved to walk-in cooler Corrective Action Taken - From follow-up inspection 2022-07-29: At walk in cooler- Cooked noodles 66-68F at 4:15- to 66-68F at 4:30( cooling since 12:30) - food tightly wrapped in walk in cooler- operator placed in reach in freezer to quick chill. Admin Complaint Corrective Action Taken

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles- reach in coolers at cook line. - From follow-up inspection 2022-07-29: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface- at cook line - From follow-up inspection 2022-07-29: Time Extended

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.chlorine/sanitizer bucket/prep area/kitchen/corrective action taken/operator added more water to dilute solution to 100/ppm chlorine. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.cigarettes/prep area/cookline/corrective action taken/operator stored cigarettes in proper area. Corrected On-Site