WOK INN
9804 S MILITARY TRAIL E6, BOYNTON BEACH 33436
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 12/19/2023
High Priority
2
Intermediate
3
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Raw chicken stored on floor during prep. Operator moved off floor Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease. Hood filters soiled
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Multiple items thawing in standing water at triple sink. Discussed proper thawing with operator
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked chicken/won ton strips stored in direct contact in cardboard box, operator removed Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above egg roll wraps, sauces in walk in cooler. Operator reorganized Corrected On-Site
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and provided
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken cooling for 30 minutes 1:30 (97F - Cooling); chicken 2:05 (88F - Cooling) being cooled on speed rack at room temperature. Operator moved to walk in cooler **Corrective Action Taken**
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer not accurate with 20F
Food safety inspection conducted on 12/19/2023 revealed 8 total violations (2 high priority, 3 intermediate, 3 basic).
Inspection on 8/10/2023
High Priority
6
Intermediate
4
Basic
0
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands...employee came from outside and then engaged with fried chicken replace in proper container. After discussion employee washing hands. Corrected On-Site
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands... after discussion employee did . Corrected On-Site
- 12A-19-4:High Priority - Employee washed hands with cold water... after discussed employee did Corrected On-Site
- 12A-20-4:High Priority - Employee washed hands with no soap after discussed employee did Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container.... Stored multiple fried chicken, fried wonton directly in the card board boxes , employee replaced food in proper container. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw shell eggs above raw beef in reach in cooler . Employee properly stored Corrected On-Site
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink employee washing hands at 3 compartment sink, after discussion then he went to the handwashing sink to washed hands. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times...stored big bucket front of the handwashing sink by the dishwashing sink . Employee moved. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing....stored lids in hand sink by dishwashing sink. Employee moved Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front line . Employee provided Corrected On-Site
Food safety inspection conducted on 8/10/2023 revealed 10 total violations (6 high priority, 4 intermediate, 0 basic).