WOK N ROLL

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 stored over raw beef stored over pork wontons on soled rack in walk in freezer all items removed from original packaging. Operator began to rearrange items during inspection. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (45F - Cold Holding); bbq pork (45F - Cold Holding) in overfilled containers in top section of flip top reach in cooler on make line, per operator lid has been consistently open for 1 hour, top section of items put in other containers and moved to bottom of reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice (112F - Cooling, after 20 minutes 112F); shrimp (110F - Cooling, after 20 minutes 110F) in covered plastic containers in walk in cooler, per operator all items were cooked less then 1 hour ago, items moved to walk in freezer and lids removed. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Operator used hand wash station by front counter to rinse off utensil, bowl, and rinse out hand towel.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Container of cut cabbage stored under boxes of unwashed broccoli and mushroom in walk in cooler, operator began to rearrange all items during inspection. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cut onions and whole carrots in walk in cooler. Operator rearranged products to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil at wok station at 73F. Per employee, garlic placed out one hour prior. Establishment will hold this product on time controls and added appropriate time mark to garlic. 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. Cut cabbage being held on time controls has no time mark. Operator states cabbage placed out 2 hours prior and added appropriate time mark to cabbage. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed in stand up reach in freezer behind front counter.