SUPER WOK
4031 S NOVA RD STE A
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/10/2025
High Priority
5
Intermediate
3
Basic
15
Total
23
Disposition: Met Inspection Standards
Inspection Details:
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -cardboard inside walk in cooler heavily soiled
- 14-05-4:Basic - Cardboard used to line for food-contact. -used to absorb grease/debris from cooked food at dump station at end of cookline
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dining area -restrooms
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. -freezer containing numerous food items next to walk in cooler. Advised to operator to mark/ID and keep personal food segregated from restaurant supplies
- 14-11-5:Basic - Equipment in poor repair. -walk in cooler gaskets, significantly damaged
- 51-15-4:Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. -provided seating change evaluation form
- 36-63-4:Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -behind chest freezer, significant
- 14-69-4:Basic - Ice buildup in reach-in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets -side of refrigerator door -hood filters -top surface of smoker -shelving /ledge surfaceon backside of steam table, manager cleaned during inspection **Corrective Action Taken**
- 33-16-4:Basic - Open dumpster lid.
- 25-32-4:Basic - Reuse of single-use articles. -reuse of thin plastic container from seasoning for raw chicken during prep. Food container is not constructed of material that can withstand rigorous/repeated ware washing
- 06-03-5:Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed in standing water. Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. -chicken, portions reaching 71F, interior still frozen solid. Manager stated thawing for 45 minutes.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -thawing chicken inside stand water at room temperature
- 36-24-5:Basic - Wall in disrepair. -surface rust on wall behind cook line near hand sink at emd
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee did not rinse all soap from hands after washing before drying.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken inside pan above raw beef inside walk in cooler on shelf
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fresh cut garlic in oil
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. -fresh cut garlic in oil
- 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. -cream cheese, bulk container inside walk in cooler. Advised to operator that soft cheeses must be date marked and maintained under control for up to 7th day maximum.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand sink at end of cookline obstructed by large garbage cans
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Food safety inspection conducted on 2/10/2025 revealed 23 total violations (5 high priority, 3 intermediate, 15 basic).
Inspection on 8/19/2024
High Priority
4
Intermediate
4
Basic
10
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -inside lobby, ceiling tiles bulging in corner
- 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 cell phones on shelf next to canned food in back **Corrected On-Site**
- 22-54-4:Basic - Equipment and utensils rinsed after the application of the sanitizer solution.
- 14-11-5:Basic - Equipment in poor repair. -racks inside cooler across from cookline
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -dry storage
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -fryer oil inside crate on floor
- 14-69-4:Basic - Ice buildup in reach-in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters, manager states coming next week for routine
- 16-05-4:Basic - Sanitizing solution not maintained clean. **Corrected On-Site**
- 08B-12-5:Basic - Stored food not covered. -mixed vegetables uncovered on bottom shelf inside cooler **Corrected On-Site**
- 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. -employee touched cooked rice with bare hands during rinsing
- 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 portioned onto sheet pans inside freezer stored above numerous cooked/ready to eat foods **Repeat Violation**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -fresh chopped garlic mixed with oil
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken 68-75F sitting out on countertop, employee states less than 1 hour, and 44F inside walk in cooler. -mixed fresh chopped garlic with oil 70F, manager stated over 3 hours. See stop sale. Advised to keep seper
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -blocked by equipment inside basin, and blocking front access **Corrected On-Site**
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -cooked pork
- 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. -numerous
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Food safety inspection conducted on 8/19/2024 revealed 18 total violations (4 high priority, 4 intermediate, 10 basic).