Magic Wok

Observed employee food items and drinks stored on the clean drainboard of the dish machine, a ready to use tray on a tray rack, on top of bubble tea mix containers, and comingled with dry goods in the dry storage area. Designated areas for employee belongings are present in both dry and cold storage areas. Employee food must be stored separately from facility food items. COS CFSM moved items in coolers and freezers to separate them from facility food items and educated staff present.

Observed multiple items throughout the main kitchen without a label identifying the common name of the item. Food items removed from original containers or made in the facility and kept longer than 24 hours MUST be labelled with the common name of the item.

Observed multiple single-use food containers (seaweed salad, soy sauce) reused throughout the kitchen. Observed single use cups used as dispensing utensils stored in dry goods. Single use items must be discarded after each use and may not be reused.

Observed an employee washing and reusing single use gloves. Gloves must be removed and changed as often as necessary based on contamination, condition, and task change but may never be washed and reused. COS employee educated by CFSM, gloves were removed, hands were washed, and new gloves donned.

Observed the facility still using the residential grade reach in cooler. All equipment in the facility must be commercial grade.

Observed the floor in the dry goods area to no longer be easily cleanable and nonporous. Observed standing water from employees mopping the area that cannot easily be squeegeed due to finish and observed water stains on floor from previous efforts to clean. The floor must be resurfaced to ensure it is easily cleanable, hard, and nonporous to meet finish schedule requirements.

Observed the screen door in the dry goods area to have an intact screen but improperly seal to the frame when the door is closed. The screen door must be hung properly to seal when closed.

Observed the facility still using the residential grade reach in cooler. All equipment in the facility must be commercial grade.

Observed employee food items stored in reach in cooler and reach in freezer co-mingled with facility food items in the main kitchen. Preptop in the front food service area has been labelled appropriately. Employee food must be stored separately from facility food items. COS CFSM moved items in coolers and freezers to separate them from facility food items.

No food item labelling observed. Food items removed from original containers or made in the facility and kept longer than 24 hours MUST be labelled with the common name of the item.

Most recent inspection report, food service permit, and CFSM not posted for public viewing. All documentation must be hung in public view. Spoke with Owner about necessity to display documentation and agreed upon location above ordering counter for hanging them.

Observed the facility still using the residential grade reach in cooler. All equipment in the facility must be commercial grade.

Observed multiple employees engaged in food handling and swapping tasks without washing hands. Observed employees entering the kitchen and beginning food handling without washing hands. Observed several employees touch face, clothes, and dirty aprons with bare hands while engaged in food handling without washing hands. Employees must wash hands upon entering the kitchen, before putting on gloves, after touching your face, hair, body, or clothes, after handling dirty equipment or utensils, when switching between working with raw and ready-to-eat food, when swapping between tasks, and whenever hands are otherwise contaminated.

Observed improper storage order of raw and ready to eat foods or fresh produce in the reach in cooler and walk in cooler. Raw chicken was stored above lo mein noodles and next to condiments and jelly beads in the walk in cooler. Raw chicken was stored above dumplings and wontons in the reach in cooler. Staff educated about proper storage order.

Observed employee drinks stored on the dry good storage shelf, on the single use storage shelf, and on the air drying drainboard by the dishmachine. Employee drinks must be stored separately from food items and food prep and storage areas to prevent potential contamination. COS employee drinks moved

No date marking of food items observed. Food items removed from original containers or made in the facility and kept longer than 24 hours MUST be date marked to ensure proper disposition.

Observed medicine bottles and boxes on food and single use storage and food preparation surfaces throughout the kitchen. Observed a bucket of Water Stop Cement stored on a shelf next to spices and dry good goods. ALL toxic items must be stored in a location separate from food and single use item storage areas as well as food preparation surfaces to prevent contamination.

Observed several employee food items stored in coolers and in dry storage co-mingled with facility food items. Employee food must be stored separately from facility food items.

Observed the paper towel dispenser at handwash sink in the main kitchen in disrepair and unable to dispense towels. Observed the faucet at the same hand wash sink in disrepair and no longer mounted to the sink basin. COS work order will be placed to have faucet repaired or replaced. A roll of paper towels placed on the dispenser for staff usage.

Observed an employee washing their hands in the 3-compartment sink and another employee washing hands in the vegetable prep sink. Handwashing must happen in the assigned handwash sink only. Employees educated.

Observed inconsistent food item coverings throughout the kitchen. Observed multiple containers of food stored uncovered in the prep top cooler, reach in cooler, and walk-in cooler. Food must be stored covered to prevent contamination.

Observed significant build-up of mold like debris on all soda nozzles of the fountain machine and inside the kitchen ice machine. These surfaces contact food and must be cleaned and sanitized as often as necessary to prevent debris accumulation. COS soda machine turned off and soda nozzles immediately removed and placed in sanitizer solution. Ice machine will be cleaned and sanitized at close of business.

Observed the chlorine sanitizing dishmachine in use without properly dispensing sanitizer. COS dishmachine will be serviced and 3-compartment sink will be set up and properly used until dishmachine is properly working. Dishware will be resanitized in 3 compartment sink

Observed multiple food items in the reach in freezers, reach in coolers, and walk in cooler stored in plastic shopping bags. Plastic shopping bags are not an approved food storage container and may not be used for storing food items.

No food item labelling observed. Food items removed from original containers or made in the facility and kept longer than 24 hours MUST be labelled with the common name of the item.

Observed food and single use items stored on the kitchen, dry good area, front food service area, and walk in cooler floor. All food items and single use items must be stored a minimum of 6 inches off the ground to prevent contamination. Observed scoops with handles stored without the handle accessible in dry good products and a scoop mostly submerged in a bucket of soy sauce. Scoops and dispensing utensils must be stored so that they can be used without contaminating the food product.

Observed a kitchen employee engaged in food handling and warewashing without proper hair restraints. Proper hair restraints must be worn whenever employees are in food prep and storage areas or warewashing areas.

Observed multiple wiping cloths stored on prep surfaces and shelves throughout the kitchen. Dry wiping cloths must never be used to wipe surfaces and must be stored in buckets with sanitizer of proper concentration. COS wiping cloths on surfaces discarded and buckets of chlorine sanitizer prepared.

Observed evidence of cockroaches in the back dry goods area and one live bug on the dry good shelf. Observed the back door to the facility to improperly seal with a gap that allows water and pests to enter the facility.

Most recent inspection report, food service permit, and CFSM not posted for public viewing. All documentation must be hung in public view.

Observed in use tongs stored on the shelf with food and physical debris. Observed in use ladles and a whisk stored on a tray with food debris. Observed ready to use spatulas, a bottle opener, and other stored in containers with food debris. Observed knives stored on a magnetic block with food debris. All in use and ready to use utensils must be stored in a way that prevents contamination.

Observed multiple single-use food containers reused throughout the kitchen such as metal food cans and soy sauce buckets. Observed an employee washing and reusing single use gloves. Observed single use cups used as dispensing utensils stored in dry goods. Single use items must be discarded after each use and may not be reused.

Observed an employee wearing gloves engaged in food handling no following proper glove usage. Observed the employee swapping tasks and touching face, clothes, and dirty aprons with gloved hands. Gloves must be changed after touching your face, hair, body, or clothes, handling raw food, handling dirty equipment or utensils, swapping tasks, or after any other activities that contamination clean gloves. Hands must be washed between changing gloves. Employee educated and gloves swapped.

Observed the facility purchased a new reach in cooler that is a residential unit. ALL equipment in the facility must be commerical grade.

Observed build-up of food and physical debris on cookline, edges of handsink, outside of paper towel dispenser, on outside of ice machine and dishmachine, inside microwave, outside of dry good and food storage containers, equipment shelves and handles, and facility floors. ALL nonfood contact surfaces must be sanitized as often as necessary to prevent contamination of employee hands/gloves, in use utensils, and food items.

Observed the vent hood with significant grease and debris build up. Drips beginning to form. Observed two light bulbs under the vent hood missing and two light bulbs burnt out. Observed the lights in the back dry goods room unable to turn on. Staff reported that happens when it rains. All ventilation and lights in the facility must function properly for employee safety and facility operation.

Observed employee items such as jackets, tools, and hardware stored on food storage areas. Employee items must be stored separately from all food storage areas to prevent contamination.