WOK N ROLL

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile shows water damage

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer

Basic - In-use wet wiping cloth/towel used under cutting board Removed Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bean sprouts and shrimp in containers at left,top area of reach in cooler. Advised operator to move tcs foods in reach in cooler away from side next to steam table.

Basic - Bowl or other container with no handle used to dispense food. -plastic cup used to dispense cooked pork in walk in cooler. -metal can used to dispense rice. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. -top shelf above cookline.

Basic - Employee hand cream stored in reach in cooler. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee keys, drill, lantern stored on dry food storage shelf.

Basic - Reuse of single-service or single-use articles. -metal hoisin sauce cans reused as scoop for rice. Corrected On-Site

Basic - Stored food not covered. -open bags of rice by back door.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked breaded chicken 66F at edge of bowl, 74F in middle. Employee stated cooked 5 hours prior before 3:20pm, manager placed onto sheet pan and into walk in freezer to rapidly cool -rechecked temperature of chicken inside walk in freezer at 5.5 hours to 48F. Manager stated removijg from freezer after 15-30 minutes of rapid cooling. Advised to use sheet pans inside walk in cooler after cooking for effective cooling to 41F within 6 total hours Corrective Action Taken

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 present in ware washing area is not approved for use with food contact surfaces/dishes/utensils. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut cabbage 70F sitting at room temperature for 2 hours, placed into walk in cooler. Advised to consider using 4 hour time as public health control after cutting cabbage if intent is to remain exposed to room temperature during operation.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pork, chicken inside walk in cooler in bulk containers not date marked.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -some water damage evident in ceiling tile above prep table in back

Basic - Equipment in poor repair. -base of walk in cooler door frame

Basic - Floor tiles in disrepair. -some floor tiles at end of cookline have damaged corners

Basic - Bowl or other container with no handle used to dispense food. -soup container(no handle) used to dispense rice/other food. Reviewed statute with operator. Corrected On-Site

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.

Basic - Cardboard/paper used to line food-contact shelves. -single service container area. Shelving material that directly contacts food containers must be cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on shelving above make line cooler next to single service containers Corrected On-Site

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/hood.

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

Basic - Reuse of single-service or single-use articles. -no.10 cans resused to hold different food products

Basic - To go menus for customers stored in toilet room.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut cabbage 53F, per operator less than less than 30 minutes, relocated to walk-in cooler Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink next to walk-in cooler being used to store plastic container, operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink heavily soiled Repeat Violation

Basic - Reuse of single-service or single-use articles. -egg cartons Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed mushrooms stored above cooked chicken in walk-in cooler

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on cookline next to wok, operator relocated to sanitizer bucket Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above cooked chicken in walk-in cooler, operator reorganized walk-in cooler shelves Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored above raw shrimp in walk-in cooler, operator reorganized walk-in cooler shelves Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken 66F, per operator less than 30 minutes stored on prep table next to fryer, operator returned chicken to reach-in cooler Corrective Action Taken

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 Clean-up of Vomiting and Diarrheal Events poster. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone on prep table, employee removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers soiled Repeat Violation

Basic - Reuse of single-service or single-use articles. -egg cartons

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -household drill stored on shelf above corn starch container, operator relocated Corrected On-Site Repeat Violation

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -multiple wet wiping clothes on cookline Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. -multiple foods stored in walk in freezer in nonfood-grade containers

Intermediate - Food-contact surface soiled with food debris. -noodle maker has an accumulation of food debris

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -unisex restroom

Basic - Bowl or other container with no handle used to dispense food. -bowl in corn starch, operator removed Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers on shelf above triple sink, operator relocated Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. -open oil jug on floor beneath cooking equipment -open case of shrimp on floor in walk in freezer Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle in contact with flour, operator relocated Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler fan covers soiled -walk in cooler shelves underneath fan thoroughly soiled

Basic - Single-service articles not stored inverted or protected from contamination. -unwrapped to-go boxes next to rice cooker not inverted, operator inverted Corrected On-Site

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -household drill on shelf above corn starch container, operator removed

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -both walk in cooler and walk in freezer Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -multiple wet wiping clothes on prep tables Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. -raw chicken stored above open case of raw celery in walk in cooler Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken wings stored over raw beef in walk in cooler Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. -operator needs CHLORINE test kit

Basic - Bowl or other container with no handle used to dispense food. -bowl in sugar and salt containers, operator removedRepeat Violation Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. -reach in cooler door gasket torn

Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. -all fixtures in food prep areas contain burned out/missing bulbs. Operator has back door propped open for light. Repeat Violation

Basic - Floor soiled/has accumulation of debris. -underneath triple sink Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. -oil jug on floor beneath woks Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of reach in cooler, right side near top hinge -mop sink soiled -walk in cooler fan covers soiled -walk in freezer dood gasket soiled Repeat Violation

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth on front reach in cooler Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. -raw chicken over whole broccoli in walk in cooler Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -rice containers near back door soiled

Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink near front counter obstructed by office chair

Basic - All light fixtures in food prep areas contain multiple bulbs out or missing.

Basic - Bowl or other container with no handle used to dispense food. -bowl in sugar container

Basic - Covered waste receptacle not provided in unisex bathroom.

Basic - Floor soiled/has accumulation of debris. -Floor under 3 comp sink

Basic - Food prep table shelves with rust that has pitted the surface. Repeat Violation

Basic - Food stored on floor. -multiple oil jugs and sauce jugs stored on floor Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of reach in cooler soiled -walk in cooler door and gasket soiled Repeat Violation

Basic - Reuse of single-service or single-use articles. -egg cartons

Basic - Single-service articles improperly stored. -case of to go containers stored in hallway

Basic - Single-service articles not stored inverted or protected from contamination. - unwrapped to go containers next to rice cooker Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -unwrapped utensils presented for self service in lobby

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall over food prep sink -wall over mop sink

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

Basic - Working containers of food removed from original container not identified by common name. -sugar lacking label Corrected On-Site

High Priority - - From initial inspection : High Priority - Unwashed mushrooms stored over ready-to-eat food.chicken Corrected On-Site Warning - From follow-up inspection 2021-10-05: Time Extended

Basic - - From initial inspection : Basic - Food preparation table shelves with rust that has pitted the surface. Warning - From follow-up inspection 2021-10-05: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense food at makeline, Repeat Violation Warning - From follow-up inspection 2021-10-05: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -pack of cigarettes and lighter on storage shelf. Corrected On-Site Warning - From follow-up inspection 2021-10-05: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Warning - From follow-up inspection 2021-10-05: Time Extended