Wok And Roll

Basic – Buildup of food debris/soil residue on equipment door handles

Soiled exterior of equipment including handles to coolers and walk in cooler.

Basic – Ceiling/ceiling tile shows damage or is in disrepair

Ceiling tiles in prep areas are cardboard/acoustic style. Not smooth and easily cleanable. (Note : if ceiling tiles are observed to be soiled of not cleanable in future inspections, division will require tiles to be changed ). Repeat Violation

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

Cooler at frontline not holding Time Temperature Controlled for safety foods to 41° or below. nRaw chicken 60° , cooked egg rolls 57° in frontline Reach in cooler. Per Person In Charge , items placed about 2 hrs before. Moved by manager to walk in cooler. Interior fan in cooler not working

Basic – Cove molding at floor/wall juncture broken/missing

Missing cove molding in corner by rear dry goods Repeat Violation

Basic – Equipment or utensils not designed or constructed in a durable manner

Egg grates reused . Flour sieve on used egg crate. Discarded by manager. Corrected On-Site

Basic – Floor soiled/has accumulation of debris

Grease and food debris on floors and also behind and sides of equipment.

Basic – Floor tiles missing and/or in disrepair

Floors not smooth and easily cleanable. Repeat Violation

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris

Soiled interior of microwave. Kitchen.

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

Soiled counters and shelves in kitchen. nSoiled walk in cooler shelf. nSoil residue build up on exterior of multiple equipment and food containers.

Basic – Stored food not covered

Uncovered prepped foods in walk in cooler.

Basic – Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler

Non functional lights by rear dry goods area.

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

Raw chicken 60° , cooked egg rolls 57° in frontline Reach in cooler. Per Person In Charge , items placed about 2 hrs before. Moved by manager to walk in cooler.

Intermediate – Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices

Cracked food container. Flour bucket. Discarded by manager. Corrective Action Taken