WOK N ROLL

High Priority - Food placed in soiled container/equipment. Washed, cut broccoli , stored in reused produce cardboard box, in walk in cooler. Operator removed from box. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Food workers raw clams stored over carrots in walk in cooler. Operator relocated. 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 . Tempura chicken and egg rolls on counter top. I hour . Operator placed time , Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Container used dispense fried rice in rice cooker . Operator removed . Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Raw clams stored above carrots and not labeled . Instructed operator about segregating food and identifying it as employee food. Corrective Action Taken

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Ventilation hood is soiled with grease .

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened soda bottle stored on top of meat container in cook line make table. operator relocated . Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Spoons , forks and knives stored horizontally in storage box at front counter. Educated operator

Basic - Storage area ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Wet wiping cloth at front counter ,not stored in sanitizing solution between uses.

High Priority - Container of medicine improperly stored. - bottle prescription medicine on shelf over mushrooms Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - fresh garlic in oil (69F - Cold Holding) Observed on speed cart. Operator moved to cooler. Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - cooked shrimp at walk-in cooler. Operator states prepared previous day

Basic - Bowl or other container with no handle used to dispense food. - plastic bowl used to scoop corn starch. Operator discard Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in kitchen

Basic - Ceiling tile missing. - over walk-in cooler

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling has cob webs,

Basic - Employee personal food not properly identified and segregated from food to be served to the public. - employee hot food in steamer with wontons

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphones on shelf at make table unit shelf. Operator removed . Corrected On-Site

Basic - Floor soiled/has accumulation of debris. - below fryers, below oven

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator relocated. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. - back door

High Priority - Food placed in soiled container/equipment. Fried wontons stored in raw chicken cardboard box, Operator removed.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table,placed on top of containers. cook pork (47F - Cold Holding)/30 minutes. Operator placed below. 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 . Cooked chicken cook line table top. operator placed time,. Corrected On-Site Repeat Violation

Basic - Food-contact surface not cleaned and sanitized between working with unwashed produce and ready-to-eat food. Cutting board , and knife not sanitized after cutting cabbage, operator washed and sanitized. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. operator removed to wash and sanitize. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled corn starch lid in storage area.

Basic - Soiled cardboard used to line , kitchen food-contact shelves.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator purchased, 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 and the time removed from temperature control cannot be determined. Operator placed time . Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Was-40/stored on food storage shelf, in storage areal Operator relocated . Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can blocking hand sink. Corrected On-Site

Basic - Cardboard used to line food-contact shelves, storage area and food preparation table .

Basic - Food stored on walk in freezer floor,food container .

Basic - No Heimlich maneuver/choking sign posted. Provided to operator. 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 , Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Soiled cardboard on shelf under food preparation table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flour lids , soiled with food debris, . -sides of fryers soiled with food debris, -ventilation hood soiled with grease and grime,

Basic - Open dumpster lid.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers Employee drink stored on top of food container in cook line make table l Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.

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. Fried chicken by fryers. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Raw fruits/vegetables not washed prior to preparation. Cut broccoli on cutting board not washed prior to preparing. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg yolks in bowl stored over cookline make line unit container of sliced green peppers. 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 . Rice and noodles on food preparation table,, not time marked. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by grill , b.o Jed by table with rice cooker.

Intermediate - No paper towels or mechanical hand drying device provided at washware handwash sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Container used to dispense MSG, Corrected On-Site

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

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

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Bowl washed and rinsed but not sanitized in three compartment sink, but placed to dry on shelf. Educated operator. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg stored over bowl of vegetables in makeline unit. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw egg 55F in a bowl in cookline makeline over container of vegetables. Operator relocated, 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 . Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. - opened beverage in makeline unit. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 2-dented cans of soy sauce.

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Bleach used is for fabric, not a disinfect. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline . garlic in oil (57°F - Cold Holding)/ 53 minutes. Operator placed in reach in cooler. Corrective Action Taken

Basic - 2- male Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. License is not on site.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle stored on shelf above kitchen makeline unit. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone stored on top of msg container.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood is laden with grease and grime.

High Priority - Employee used drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male food worker drank water and then handled food utensils at cookline and was on phone with no hand washing.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flour container lids. Corrected On-Site

Basic - 2- male food employees with no hair restraint while engaging in food preparation.

Basic - Current Hotel and Restaurant license not displayed. License is not on site.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on shelf above make line unit in kitchen.

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

Basic - Working containers of food removed from original container not identified by common name. Sugar and salt containers not labeled by cookline. Corrected On-Site Repeat Violation