Hot Wok

Basic – Bowl or other container with no handle used to dispense food. Round plastic container in sugar bin. Explained and manager removed the container. Corrected On-Site

Basic – Cardboard used to line nonfood-contact shelves. Reach in freezer shelves

Basic – Cloth used as a food-contact surface. Dumplings on cloth towel in bamboo basket next to steam table. Explained

Basic – Current Hotel and Restaurant license not displayed. Displayed License expired on 12/01/2021. License current in the system.

Basic – Employee personal food not properly identified and segregated from food to be served to the public. On menu no msg. Large msg container next to sugar bin. Manager claims it's for personal use. Personal food ( MSG) not marked. Explained.

Basic – Food stored on floor. Box of oil stored on floor. Explained

Basic – Raw fruits/vegetables not washed prior to preparation. Employees cutting broccoli before washing broccoli. Explained.

Basic – Reuse of single-service or single-use articles. Cutout of gallon container used for scooping rice from large container. Explained and manager discarded. Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name. Flour, sugar bins not labeled

High Priority – Non-food grade paper/paper towel used as liner for food container. Printed menu used as liner for spring rolls in walk in cooler. Repeat Violation Admin Complaint

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged.raw chicken over spring rolls in walk in freezer explained Repeat Violation Admin Complaint

High Priority – Raw animal food stored over or with unwashed produce

Raw chicken over cooked dumplings in walk in cooler. Manager rearranged. Raw shell eggs over spring rolls in walk in cooler. Manager rearranged. Corrected On-Site 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. Emailed one

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Explained and emailed temperature controlled for safety form.