CHINA WOK
6845 SE MARICAMP RD
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/26/2025
High Priority
3
Intermediate
2
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. For three male at the cook line.
- 08B-38-4:Basic - Food stored on floor. Oil jugs and bag of flour on floor. **Repeat Violation**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in 89F water.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of storage containers heavily soiled. Walk-in cooler shelves soiled. **Repeat Violation**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. In triple sink, raw chicken thawed in standing water, water temp at 68F, Employee started draining and working with chicken wings. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken stored above sauces and cooked chicken, Manager moved and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 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. At the prep area, raw beef and raw chicken trays stored above opened container of shrimp, Manager stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 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. At the cook line cooked (Hot) chicken wings no time marked, also cold cooked chicken no time, Manager time marked. **Corrected On-Site**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee washed hand at the mop sink, inspector instructed to use handwash sink.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sink at the end of the cook line, no soap no paper towels, Employee provided. **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 3/26/2025 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).
Inspection on 9/9/2024
High Priority
6
Intermediate
2
Basic
4
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above coolers
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Multiple containers and lids cracked.
- 08B-38-4:Basic - Food stored on floor. Oil jugs at the storage area on floor.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment and hood filters soiled. **Repeat Violation**
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At the front area, male employee touch cooked chicken and egg rolls with bare hands to check temperature. Employee fried chicken and egg rolls, chicken 159F, egg rolls 166F.
- 12A-20-4:High Priority - Employee washed hands with no soap. Male employee rinsed hands with cold water and immediately after started wearing gloves and handled clean utensils.
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At the cook line spoon in 86F water, manager discarded the water. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, observed raw shell eggs stored above sauce bucket. Also, observed unwashed vegetables stored above cooked chicken wings. **Repeat Violation** **Admin Complaint**
- 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. At the prep area, observed trays with raw chicken stored above trays of raw beef and raw shrimp.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, observed chicken wings 120F, chicken 67F. Per person in charge, items were moved from heat at 11:00Am, some items were reheated during inspection.
- 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. Inspector provided a digital copy during inspection. **Corrective Action Taken**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sink at the end of the cook line, Manager provided. **Corrected On-Site**
Food safety inspection conducted on 9/9/2024 revealed 12 total violations (6 high priority, 2 intermediate, 4 basic).