CHINA 1 WOK
1950 34 ST N
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 3 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 1/15/2025
High Priority
3
Intermediate
0
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Three 5lb cans ground bean sauce Two 5lb cans oyster sauce dented
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp sitting on case of green peppers in walk in cooler Raw chicken over buckets of ready to eat sauce in walk in cooler
Food safety inspection conducted on 1/15/2025 revealed 3 total violations (3 high priority, 0 intermediate, 0 basic).
Inspection on 1/2/2025
High Priority
2
Intermediate
4
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table across from cooktop.
- 08B-38-4:Basic - Food stored on floor. Cooking oil stored on floor in rear of kitchen. **Repeat Violation**
- 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 over raw beef in upright reach in freezer closest to rear door, not all commercially packaged.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from cooktop: raw shrimp (47F - Cold Holding); raw beef (47F - Cold Holding); raw chicken (47F - Cold Holding) Manager moved items to reach in freezer. Temperatures taken again: raw shrimp (42F - Cold Holding); raw beef (43F - Cold Holding); raw chicken (43F - Cold Holding) **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler across from cooktop has food debris buildup.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in rear of kitchen used to dump food and clean utensils.
- 31B-03-4:Intermediate - No soap provided at handwash sink inside front counter area.
- 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. Multiple food items in walk in cooler prepared on site and not properly date marked.
Food safety inspection conducted on 1/2/2025 revealed 8 total violations (2 high priority, 4 intermediate, 2 basic).
Inspection on 11/5/2024
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food.
- 35A-03-4:Basic - Dead roaches on premises. One dead roach under 3 compartment sink
- 08B-38-4:Basic - Food stored on floor. Cases of oil on floor in kitchen
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food.
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Shelves in walk in cooler
- 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.
Food safety inspection conducted on 11/5/2024 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).