Wok-n-roll

Basic – Cardboard used to line food-contact shelves

Fried chicken cooling on cardboard box lid

Basic – Cutting board has cut marks and is no longer cleanable

Cook line

Basic – Damaged/spoiled/recalled food not properly segregated

3 cans of soy sauce on dry storage shelf

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and keys on pre table across from cook line, removed Corrected On-Site

Basic – Employee with no hair restraint while engaging in food preparation. Both employees on cook line with no hair restraints

Basic – Ice buildup in reach-in chest freezers

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in sugar, flour bins

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

Reach in cooler gaskets soiled

Accumulation of grease on sides of wok station

Basic – Reuse of single-service or single-use articles

Scoop made from plastic jug hanging on wall next to hand sink

Basic – Stored food not covered

Cut vegetables, egg rolls in walk-in cooler, covered Corrected On-Site

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

Basic – Wet mop not stored in a manner to allow the mop to dry

Wet mop in mop bucket

High Priority – Dented/rusted cans present. See stop sale. 3 cans of soy sauce on dry storage shelf

High Priority – Nonfood-grade bags used in direct contact with food

Cooked pork in to go bags in reach in freezer

High Priority – Nonfood-grade containers used for food storage – direct contact with food. Scoop made from plastic liquid jug hanging on wall near hand sink

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (81F – Cold Holding) on cook line, moved to cooler Corrective Action Taken

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at rear of kitchen, replaced Corrected On-Site

Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.cooked pork in freezers not dated