China Wok

Basic – Bowl or other container with no handle used to dispense food

In container of raw onions in walk in cooler, operator removed. Corrected On-Site Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Blue thermos drink over dry sauces on dry storage shelf.

Basic – Equipment in poor repair

Circle cutting board with deep grooves. Repeat Violation

Basic – Food stored on floor

Sauce and onions on floor in walk in cooler, operator placed on shelf. Corrected On-Site

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

White liner of shelf by door in walk in cooler soiled. Repeat Violation

Basic – Old labels stuck to food containers after cleaning

Containers in front reach in cooler with original container label peeling off.

Basic – Stored food not covered

Eggrolls in walk in freezer.

High Priority – Nonfood-grade containers used for food storage – direct contact with food

Eggrolls directly in cardboard box in walk in cooler. Operator moved eggrolls to a plastic food grade container. Corrected On-Site Repeat Violation Admin Complaint

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Raw chicken over raw shell eggs in walk in cooler, operator placed chicken at bottom. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ncorn (47F – Cold Holding); pork (49F – Cold Holding); chicken (48F – Cold Holding); raw chicken (48F – Cold Holding); shrimp raw (50F – Cold Holding); shrimp (51F – Cold Holding) items in reach in cooler on cooks line, ice is placed inside the bottom portion, other items are 41 or below, operators also have a new cooler to replace old one. Corrective Action Taken Repeat Violation Admin Complaint

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. See stop sale.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

High Priority – Toxic substance/chemical improperly stored

Soap next to vinegar bottles on bottom shelf on cooks line, operator moved soap away from food. nnMedicine pills over bulk containers of corn starch flour etc

nRoach spray container next to rice bags by back door, operator moved chemical away from food. Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Can opener blade soiled. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Yellow dish in Handwash sink at front counter. nBuckets blocking back Handwash sink, operator moved buckets. Corrected On-Site Repeat Violation