First Wok

Basic – Cardboard used to line nonfood-contact shelves

On shelves by back door, multiple shelves lined with cardboard. Operator removed cardboard. Corrected On-Site

Basic – Food storage container/container lid cracked or broken

N lower shelf of prep table across from triple sinks, plastic container has cracked/chipped edge. Operator discarded. Corrected On-Site

Basic – Food stored on floor

By back door area, container of soy sauce on floor

In walk-in freezer, bag of onions on floor

Operator moved both items off floor. Corrected On-Site Repeat Violation

Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container

In reach-in cooler by front counter, tongs laying on raw chicken. Operator moved tongs above edge

Also, in spice container on lower shelf at cook line, spoon in container touching product. Operator removed spoon. Corrected On-Site

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

On lower shelf at cook line, exterior of spice containers soiled

At steam table, lower shelves soiled

At cook line, reach-in cooler gaskets soiled.n Repeat Violation

Basic – Objectionable odors in bathroom or other areas of the establishment

By back door, sewer gas smell from grease trap. Operator stated grease trap,is pumped monthly.

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Wet towel on counter at cook line. Operator moved to bucket. Corrected On-Site

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

In stand up reach-in freezer across from sushi area, plastic wrapped chicken stored over cases of ready to eat pork egg rolls

Also, in walk-in cooler, raw chicken stored above raw shrimp

Operator moved all items to correct levels. Corrected On-Site Repeat Violation Admin Complaint

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

In top section of cook line reach-in cooler, cooked chicken (47F – Cold Holding); cooked pork (45F – Cold Holding). Operator stated top has been opened. Operator added ice bags to product. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Supplied operator with printed form. Repeat Violation

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

Employee present hired less than 60days, no proof of employee responsibilities. Supplied operator with form. He explained to employee and signed. Corrected On-Site