WOK N ROLL

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice not Discarded at 3 pm

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. Cooked rice not Discarded at 3 pm

Intermediate - Handwash sink used for purposes other than handwashing. Kitchen Hand Wash Sink blocked by equipment in sink. Moved by manager. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowls as scoops in cut vegetables, meats in make table.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag by Food service equipment. Moved by manager.

Basic - Raw fruits/vegetables not washed prior to preparation. Cut broccoli placed in original box. Person In Charge washed Broccoli and placed broccoli in clean tub. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written procedures not filled out for cut cabbage and general tso chicken on cook line, manager corrected during inspection. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting pea pods from the box they came in without washing them first.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp in standing water in triple sink, cold water turned on. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Unsealed wood shelves in back of kitchen.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching cut green bell peppers with bare hands in prep area in kitchen by walk in cooler, employee put on gloves. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open container of raw shrimp stored over cooked wontons, removed from original packaging, in small reach in freezer near front counter. Also raw chicken stored over raw scallops on speed rack in walk in freezer, all items removed from original packaging.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. dumplings (98F - Hot Holding) in steam table on make line in kitchen, per operator dumplings where previously heated up and placed in warming unit approximately 1.5 hours prior.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chopped chicken (79F - Cooling, after 35 minutes 80F) in covered large strainer in bus tub in walk in cooler, covered removed Corrective Action Taken

Basic - Food stored on floor. Two boxes of chicken in walk in freezer.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onions and mushrooms stored over cut cabbage in walk in cooler.

High Priority - Spray hose at dish sink lower than flood rim of sink. Three compartment sink spray hose hangs below the flood plane and into the three compartment sink.

Basic - No Heimlich maneuver/choking sign posted. No choking poster at time of licensing inspection. Inspector provided poster. Corrective Action Taken

No child labor law poster. For reporting purposes only. No child labor law poster at time of licensing inspection.