MAGIC WOK

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken, beef, pork, egg rolls inside the walk in cooler.

Basic - Cardboard used to line food-contact shelves. Shelves above the reach in cooler across from the cook l8ne.

Basic - Cove molding at floor/wall juncture broken/missing. Bottom of the walk in cooler.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Bottom of screen door in the back exit.

Basic - Floor soiled/has accumulation of debris. Behind chest style freezers. Floor tiles in disrepair Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between table and reach in cooler. Repeat Violation

Basic - Walk -in cooler interior/shelves have accumulation of soil residues.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

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 and the time removed from temperature control cannot be determined. The manager was able to determine the time and marked it. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing ink near the back door in accessible due to a white plastic container inside the hand washing sink. The container was removed. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Dishwasher area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between prep table and reach in cooler across from the cook line. The knives was removed to be washed, rinsed and sanitized. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Handles on all the reach in coolers doors.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen/dishwasher area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrective Action Taken Repeat Violation

Basic - Walk -in cooler interior/shelves have accumulation of soil residues.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided a copy by email. Corrected On-Site

Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. Hot water vale turned off. Hand washing sink near the back door. The manager turned the water on. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Slotted spoon in the hand washing sink near the back door. The spoon was removed to be was, rinsed and sanitized. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food on the cook l8ne.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to owner Corrective Action Taken

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

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Cutting board has cut marks and is no longer cleanable. On make line Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in between the make line and prep table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled walk in cooler fan covers. Observed soiled bins of starches and sugar in dry storage

Basic - Working containers of food removed from original container not identified by common name. Observed bins of starches and sugars not labeled

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed build up of debris on rice scoop. Manager took to dish to clean

Intermediate - Handwash sink not accessible for employee use at all times. Water was shut off to sink. Manager turned on hot and cold water. 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. Observed cooked noodles and chicken not dated in walk in cooler

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

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Had operator set up three compartment sink and tested sanitizer, discussed how much bleach to use until they receive test strips. Tested 50ppm Corrective Action Taken

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went and bought container of regular bleach. Corrected On-Site Admin Complaint

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

Basic - Equipment in poor repair. Observed cracked wok on cook line

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