China Wok 168 Inc

Basic – Current Hotel and Restaurant license not displayed.

Basic – Employee eating in a food preparation or other restricted area

At prep area- employee eating soup- educated operator- employee moved to dinning room. Corrected On-Site Warning

Basic – Food stored on floor

Container of sauce stored on floor near walk in cooler- operator moved off floor. Corrected On-Site Warning

Basic – In-use knife/knives stored in cracks between pieces of equipment

Knife in between two prep tables by cookline- operator removed. Corrected On-Site Warning

Basic – Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles

Sanitizer bucket stored in floor near prep area- operator moved off floor. Corrected On-Site Warning

High Priority – Container of medicine improperly stored

Container of medicine stored on prep counter – operate removed. Warning

High Priority – Nonfood-grade bags used in direct contact with food

At reach in freezer – cooked pork stored inside non food grade/ plastic To-Go/ shopping bag- operator removed food from bag. Corrected On-Site Warning

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

At reach in freezer – raw chicken not commercially packaged stored over cooked dumplings- operator removed raw chicken. Corrected On-Site Warning

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged

At tall reach in freezer – raw chicken not commercially packaged over raw beef – operator moved raw chicken to lower shelf. Corrected On-Site Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

At flip top cooler by cookline-cooked pork 53-58F- cold holding, cooked chicken 53-58F- cold holding, cooked peas and carrots 53-58F- cold holding, raw chicken 53-58F- cold holding, raw beef 53-58F- cold holding, cooked shrimp 53-58F- cold holding, cooked baby carrots 53-58F- cold holding, cooked noodles 53-62F- cold holding, imitation crab 50-54F- cold holding- food out of temperature for 1 hour- operator moved to walk in freezer to quick chill. Corrective Action Taken Warning

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

No time mark for cooked noodles and chopped cabbage on counter- operator time marked for remaining 3.5 hours. Corrected On-Site Warning

High Priority – Toxic substance/chemical improperly stored

Container of burn cream and rubbing alcohol stored over food and and single service items at dry storage- operator removed. Corrected On-Site Warning

Intermediate – Spray bottle containing toxic substance not labeled

At front counter near fry station- spray bottle of sanitizer not labeled- operator labeled. Corrected On-Site Warning