China Wok

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils.n Observed 2 drinks on prep areas. Repeat Violation

Basic – Food stored on floor.n Observed cases of chicken stored on the kitchen floor. 40F. The cases were put on a shelf. Corrected On-Site

Basic – In-use knife/knives stored in cracks between pieces of equipment.n Observed a cleaver stored between equipment. This was brought to the 3 compartment sink for cleaning. Corrective Action Taken

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.n Observed: the hood has an accumulation of grease in multiple filters.

High Priority – Operating with an expired Division of Hotels and Restaurants license.n Observed the license expired on 6-1-2023. Admin Complaint

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.n Observed: in the cook line make table: chicken, shrimp,beef all 48F. These were moved uncovered to the walk-in freezer. These items were restocked at 12:30-1:00 pm. 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. n Observed: no time mark for rice. An adjusted mark was added. Corrected On-Site

Intermediate – Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils.n Observed: raw chicken being cut, no gloves. Hands were washed and gloves put on. Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing.n Observed a lid being removed from the kitchen hand wash sink. Corrected On-Site