Wok N Roll

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

Cooler handles

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas

Some tiles over kitchen are porous acoustic tiles

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic – Current Hotel and Restaurant license not displayed

Operator posted during inspection Corrected On-Site

Basic – Damaged/spoiled/recalled food not properly segregated

1 can of hoisin sauce on dry storage racks Repeat Violation

Basic – Employee with no hair restraint while engaging in food preparation. Female employee handling food with no hair restraint

Basic – Exterior door has a gap at the threshold that opens to the outside. Screen door at rear of kitchen

Basic – Food stored in a prohibited area

Soda stored in dining room unprotected

Basic – Ice buildup in reach-in chest freezer

Basic – No handwashing sign provided at a hand sink used by food employees. Hand sink next to screen door

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

Glass cooler tracks soiled

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

Basic – Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles

Stored on floor under triple sink, relocated Corrected On-Site

Basic – Unclean building components, attachments or fixtures

Fan covers soiled in walk in cooler

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

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

Buckets of sugar, starch, flour not labeled

High Priority – Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated

1 can of hoisin sauce on dry storage racks Repeat Violation

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

Raw beef over vegetables in chest freezer, order corrected Corrected On-Site

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. Raw chicken over raw beef in reach in freezer, order corrected Corrected On-Site

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Staff observed using computer at counter, then began to cook fried rice without washing hands or putting on gloves

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Fried chicken on cook line, time mark added Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained

Can opener blade soiled. Repeat Violation

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Hand sink next to tree compartment sink

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Repeat Violation

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. Egg rolls in reach in freezer not dated

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk-in cooler Repeat Violation