Wok N Roll

Basic – Bathroom door left open other than during cleaning or maintenance

Unisex bathroom door near front counter. Door closed. Corrected On-Site

Basic – Bowl or other container with no handle used to dispense food

Plastic bowls used as scoops in bulk sugar containers.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Multiple employee water bottles on prep tables in kitchen.

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

Employee phone on back prep table in kitchen. Repeat Violation

Basic – Employee with no hair restraint while engaging in food preparation

Both employees working on cook line.

Basic – Floor/Ceiling tiles missing and/or in disrepair

Floor in back corner of kitchen by Bbq oven. nFloor tile cracked by front counter. nCeiling tiles damaged in front counter area. Repeat Violation

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container

Handles for both scoops in bulk sugar containers in kitchen.

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

Pan around hot water heater.

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

Can used as scoop in bulk rice container.

Basic – Unnecessary items/unused equipment on the premises

Unused non-operational ice machine in kitchen. Repeat Violation

Basic – Working containers of food removed from original container not identified by common name

Gray container for sugar. nBlue container for rice.

High Priority – Nonfood-grade containers used for food storage – direct contact with food

Gray trash container for bulk sugar. nBlue storage container for bulk rice.

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

In reach in cooler near front counter, chicken and egg rolls prepared yesterday.

Intermediate – Records/documents for required employee training do not contain all of the required information

Training records missing certified food manager number.