HOT WOK
3715 EMERSON ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/25/2025
High Priority
5
Intermediate
2
Basic
16
Total
23
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On cooked chicken, discarded by employee Corrected On-Site Repeat Violation
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. For egg roll bags Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above noodles, employee moved drink, also open drink on back prep table Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Lotions on shelf above egg roll bags, front counter, employee moved them Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Gasket is torn in prep reach in cooler
- 08B-38-4:Basic - Food stored on floor. Boxes with food in walk in freezer, placed on shelf by employee Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of lid for clean oil, by rice warmer, also shelves in walk in cooler Repeat Violation
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Rears door Repeat Violation
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting broccoli, hasn't been washed, explained to him
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of upright cooler, also vent in upright drink cooler
- 25-05-4:Basic - Single-service articles improperly stored. Box with to go containers, employee placed it on shelf Corrected On-Site Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Peeled onions in walk in cooler, covered by employee Corrected On-Site Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe in hand sink by mop sink, next to cook line
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, discarded by employee Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Yellow powder, employee wrote bullion Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. Pain killer on prep table, employee moved it Corrected On-Site
- 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. 155f wing, employee drooped it again, got to 170f Corrected On-Site
- 12A-11-4:High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came back from bathroom and grabbed scoop to scoop food, explained to him and he washed hands Corrected On-Site
- 03F-02-5: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. For wings, employee wrote time on Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl in bucket, test strip turned almost black, diluted by employee, 100 ppm Corrected On-Site
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Pink solution at front counter, cleaner per employee Repeat Violation
Food safety inspection conducted on 2/25/2025 revealed 23 total violations (5 high priority, 2 intermediate, 16 basic).
Inspection on 9/18/2024
High Priority
4
Intermediate
5
Basic
11
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On cut onions in walk in cooler, removed by employee Corrected On-Site Repeat Violation
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Dirty for to go bags, employee discarded and placed a new one Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cutting broccoli, he put hat on Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Sac with onions in walk in cooler, employee placed it on shelf Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelved and fan soiled by prep area, also vent in walk in cooler Repeat Violation
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Exterior door Repeat Violation
- 25-32-4:Basic - Reuse of single-service or single-use articles. Employee placed clean broccoli in same box that came in dirty, explained to him, washed again and placed it in another container Corrected On-Site
- 25-05-4:Basic - Single-service articles improperly stored. Box with to go containers on floor, explained to him and he placed them on shelf Corrected On-Site Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Cut onions in walk in cooler, employee coved them Corrected On-Site Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep area Repeat Violation
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by triple sink
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on shelf above celery in walk in cooler, raw beef in open container one shelf above egg rolls in walk in freezer, employee rearranged Corrected On-Site
- 08A-17-6: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 on tray on shelf above raw beef on tray in walk in freezer, explained to him and he rearranged Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f raw wings by triple sink, employee said he seasoned them in the morning and left them there, explained to him, he placed them in walk in cooler, less than 4 hrs **Corrective Action Taken**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Egg rolls opened a couple of days ago, employee wrote date on, walk in cooler Corrected On-Site
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink, explained to him and he washed in hand sink Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. With trash can and mop sink, hand sink by mop sink, trash can moved by employee Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In restroom, employee placed some Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Red solution, labeled degreaser by employee Corrected On-Site Repeat Violation
Food safety inspection conducted on 9/18/2024 revealed 20 total violations (4 high priority, 5 intermediate, 11 basic).
Inspection on 3/1/2024
High Priority
4
Intermediate
3
Basic
10
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On soy Repeat Violation
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink on prep table, mgr removed it Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking, put one one Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. By water heater and storage shelf
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soap dispenser at front counter Repeat Violation
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Rear door Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Corrected On-Site Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Cut veggies, covered by employee Corrected On-Site Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Base of faucet in prep sink Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Discarded by employee Corrected On-Site Repeat Violation
- 41-07-4:High Priority - Container of medicine improperly stored. Above dry noodles, moved to bottom shelf Corrected On-Site Repeat Violation
- 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 went to get hat from car then scooped food!explained to him and he washed hands Corrected On-Site
- 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees opened bottle to drink then he scooped food, explained to him and he washed hands Corrected On-Site
- 03F-02-5: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. For cooked broccoli, employee wrote time Corrected On-Site Repeat Violation Admin Complaint
- 31B-03-4:Intermediate - No soap provided at handwash sink. In restrooms, employee placed some Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork 2 days ago, dated by mgr Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Red solution, cleaner by employee
Food safety inspection conducted on 3/1/2024 revealed 17 total violations (4 high priority, 3 intermediate, 10 basic).
Inspection on 10/9/2023
High Priority
4
Intermediate
3
Basic
18
Total
25
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In soy sauce, employee removed it Corrected On-Site Repeat Violation
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Knives employee moved them Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Old one
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink on prep table, employee discarded it Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on shelf above prep area, employee moved them Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking, put a hat on Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket in prep area Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed it Corrected On-Site Repeat Violation
- 14-34-4:Basic - Interior of microwave with rust that has pitted the surface
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Front counter cooler has a crack inside Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen Repeat Violation
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Rear door
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Employee opened big bag with carrots and started to peel them, explaining to him
- 25-32-4:Basic - Reuse of single-service or single-use articles. Cardboard box used for egg roll, employee changed container Corrected On-Site Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Boxes with to go container on floor, dining area
- 08B-12-5:Basic - Stored food not covered. Cut onions and bell peppers in walk in cooler, employee covered them Corrected On-Site Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. On prep sink
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee discarded it Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. A couple of medicines on prep table, employee moved them Corrected On-Site
- 08A-17-6: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 on shelf above beef, both on trays, in walk in freezer, employee rearranged Corrected On-Site
- 03F-02-5: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. For cooked wings, he wrote time on **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 80f cooked broccoli, employed write time and wrote it on 4 hrs procedure **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. A couple of things in hand sink by cook line, employee moved them Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by triple sink, employee placed some Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. In hand sink, cleaner by employee
Food safety inspection conducted on 10/9/2023 revealed 25 total violations (4 high priority, 3 intermediate, 18 basic).