CHINA WOK
1320 N JOHN YOUNG PKWY
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/25/2025
High Priority
4
Intermediate
3
Basic
8
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat next to microwave.
- 14-11-5:Basic - Equipment in poor repair. Torn gaskets on reach-in cooler on cooks line.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach-in freezer next to chest freezer.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between make table.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on wok.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris.
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored directly on floor.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler.
- 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Facility had laundry bleach for sanitizer. Operator purchased correct sanitizer. **Corrected On-Site**
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Restaurant menu used to line cardboard box with cooked egg rolls. **Corrected On-Site**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Nonfood-grade bags used to store chicken in walk-in cooler.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Beef over pork in walk-in cooler. Ribs over chicken in walk-in cooler. Raw chicken over egg rolls in reach-in freezer next to chest freezer. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained yellow cutting board on cooks line.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink on cooks line blocked with buckets.
- 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. Prepared food on site not date marked. Chicken cooks two days ago per operator.
Food safety inspection conducted on 3/25/2025 revealed 15 total violations (4 high priority, 3 intermediate, 8 basic).
Inspection on 9/4/2024
High Priority
3
Intermediate
3
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled.
- 14-11-5:Basic - Equipment in poor repair. Chest freezer lid with rust and out of square.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. In particular at and near back door.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over carrots
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork, holding in walk in cooler, cold holding at 47-48.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork from yesterday holding at 47f. Advised stop sale.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 11-26-1: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.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Front near fryers. **Corrected On-Site**
Food safety inspection conducted on 9/4/2024 revealed 11 total violations (3 high priority, 3 intermediate, 5 basic).