Wok N Roll

8-2B: .07(6)(b)Observed container of sanitizer and two spray bottles without labels. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Items were labeled.

12A: .04(4)(q)Observed container of oil and bag of onions on floor. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Items were removed from floor.

12C: .04(4)(m)Observed only wiping cloth bucket in facility stored on floor, and at a chlorine concentration too low. - Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C)

• Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Bucket was removed from floor. Sanitizer was remade.

14A: .04(4)(k)Observed in-use rice scoop stored in standing water. Observed bowl being used as scoop in container of soy sauce. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Rice scoop was recleaned and sanitized, and placed into clean and dry container. Bowl was removed from soy sauce.