Happy Wok

Basic – Cardboard used to line food-contact shelves

Inside make table reach in cooler on cook line Repeat Violation

Basic – Ceiling tile missing

Above walk in freezer area

Basic – Duct tape used to repair nonfood-contact surface

White reach in deep freezer with duct tape used to repair equipment Repeat Violation

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Phone on prep table on cook line Repeat Violation

Basic – Floor soiled/has accumulation of debris

Under cook line equipments

Basic – Food stored on floor

Case of fry oil on floor at cook line area

Basic – Hole in or other damage to wall

Hole in wall behind mop sink area

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

In walk in Freezer door Repeat Violation

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

Hood filters soiled with grease build up

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Walk in cooler shelves and linear on shelf is soiled Repeat Violation

Basic – Stored food not covered

Dry rice on shelf in kitchen area uncovered

Multiple foods in walk in cooler uncovered Repeat Violation

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface

Walk in cooler shelves with rust build up Repeat Violation

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands

Observed employee handle cash and then return to prepare food no handle clean equipments with washing hands Repeat Violation Admin Complaint

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized

Observed employee run hot water only at three compartment sink area to wash soiled equipment with raw food stuck on blade with no soap and then put away to dry on drain board. Employee stated she does not wash using soap or using sanitizer to not damage the equipment and not to remove the lubricant. Provided technical assistance

Intermediate – Employee washed hands in a sink other than an approved handwash sink

Employee washing hands at three compartment sink area

Intermediate – Handwash sink used for purposes other than handwashing

Employee use front line hand wash sink to wet towel and wipe down chairs in dining area

Intermediate – Lack of toilet tissue at each toilet

In men's restroom

Intermediate – No cleaning agent provided in wash compartment of sink

Observed employee run hot water only at three compartment sink area to wash soiled equipment with raw food stuck on blade with no soap and then put away to dry on drain board. Employee stated she does not wash using soap or using sanitizer to not damage the equipment and not to remove the lubricant. Provided technical assistance

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Cooked chicken and cooked egg rolls in walk in cooler not date marked. Manager stated prep on Monday