LIL WOK
302 SOLANO RD #102
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 11/8/2023
High Priority
6
Intermediate
4
Basic
6
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Missing ceiling tile over the walk in cooler.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on clean prep table closest to the reach in chest freezers.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on the main cook line have dust build up. Walk in cooler door gasket has accumulation of mold like substance. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. In the walk in cooler and walk in freezer, raw chicken and beef stored uncovered. In the walk in cooler cooked chicken and shrimp uncovered.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At time of inspection chicken wings thawing to the side of the three compartment sink at ambient air temperature. Operator relocated the chicken wings to the cook line and began to prep them to be cooked. **Corrective Action Taken** Repeat Violation
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on the floor under the three compartment sink.
- 41-07-4:High Priority - Container of medicine improperly stored. Employees medicine on shelf over single service mustard packages on shelf closest to the restrooms. Operator relocated the medicine. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In the reach in chest freezer raw beef stored in direct contact with plastic grocery bags.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the main cook line, raw shell eggs over ready to eat ground ginger. Operator relocated the raw shell eggs. In the walk in freezer, raw chicken over cooked chicken. **Corrective Action Taken**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee working with raw chicken with gloves on then begin to handle clean utensils without changing gloves and washing hands. Discussed with employee to be changing gloves and hand washing. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler, pork (49F - Cold Holding) stored in a metal bowl above the cooling plane of the cooler. Operator states just filled new container of pork and the portion stored above the cooler is the old container just placed out. Operator placed the pork into the reach in cooler to bring back to temperature range. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam well, soup (122F - Hot Holding) operator placed back in the wok to reheat. At conclusion of inspection soup second temperature (177F - Hot Holding). Corrected On-Site
- 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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled exteriors of clean containers stored on the shelves of the prep area. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at the front service counter used to store chemical spray bottles.
- 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. In the walk in cooler, prepared shrimp, dumplings, noodles, krab rangoons and chicken with no product date marking. Operator states will discuss with employees to date mark containers. **Corrective Action Taken**
Food safety inspection conducted on 11/8/2023 revealed 16 total violations (6 high priority, 4 intermediate, 6 basic).
Inspection on 8/7/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/7/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/4/2023
High Priority
4
Intermediate
2
Basic
7
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In the bulk sugar container, plastic portion cup used as a scoop. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep table at the end of the main cook line closest to the rear exterior door.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in walk in cooler over food to be served to customers.
- 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 phone stored in single service carry out lids at the prep table. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has build up of mold like substance. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At time of inspection raw chicken thawing in the three compartment sink at ambient air temperature. Employee relocated the thawing chicken. Corrected On-Site Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored on prep table and wok station.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler raw chicken, shrimp and beef over unwashed produce. Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler on the main cook line; shrimp (48F - Cold Holding); beef (47F - Cold Holding); chicken (48F - Cold Holding); tofu (46F - Cold Holding); dumpling (49F - Cold Holding); pork (47F - Cold Holding). All items stored in reach in cooler since opening at 11am. Operator relocated the cooling items to a separate reach in cooler, adjusted the setting of the flip top reach in cooler and removed items to discard. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line; shrimp (48F - Cold Holding); beef (47F - Cold Holding); chicken (48F - Cold Holding); tofu (46F - Cold Holding); dumpling (49F - Cold Holding); pork (47F - Cold Holding). All items stored in reach in cooler since opening at 11am. Operator relocated the cooling items to a separate reach in cooler, adjusted the setting of the flip top reach in cooler and removed items to discard. **Corrective Action Taken** Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam well on the cook line; gravy (98F - Hot Holding) stored inside metal container inside of larger metal container and receiving no direct heat. Operator relocated container of gravy to hot water container in the steam well to reheat. **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. Chicken wings made the day before in the standup reach in cooler on the main cook line stored with no product date marking.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the prep table has build up of food residue staining. Repeat Violation
Food safety inspection conducted on 8/4/2023 revealed 13 total violations (4 high priority, 2 intermediate, 7 basic).