CHINA WOK

2-2B: .03(5)(k)1&2Employee coke can stored on prep table with active food prep taking place. Drink discarded. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)

3-1C: .04(3)(e)Three dented cans hoisin sauce with end seam dents. cans discarded. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. (Pf)

15C: .05(7)(a)2,3Non-food contact surfaces of equipment (shelving, rice cookers, fryers, wok station) have soil accumulations. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C)2nd consecutive repeat

17C: .07(5)(a),(b)1,2,3Floors and walls in kitchen and walk-in cooler have soil accumulations All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that preventcontamination of food products. (C)2nd consecutive repeat*

15C: .05(7)(a)2,3Non-food contact surfaces of equipment (shelving, rice cookers, fryers, wok station) have soil accumulations. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C)

17C: .07(5)(a),(b)1,2,3Floors and walls in kitchen and walk-in cooler have soil accumulations. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

6-1A: .04(6)(f)Several TCS food items being stored in walk-in cooler above 41oF(see temp log). Food discarded Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)

15A: .05(6)(a)Walk-in cooler 63oF. Equipment must be maintained in good repair.