Little Wok

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed exterior rear exit door not tight fitting on the sides,top and bottom. Must repair and maintain tight fitting to prevent possible entry points for pest.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed a leaking pipe underneath the 3 comp sink in the middle. Must repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors need cleaning along the wall base and in corners to remove spills,debris and/or grease.

Ventilation or lighting was inadequate.

Inspector’s note: Must detail clean and maintain the hood above the cooking equipment. Must remove grease and debris.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed the self closing device on the washroom door in poor repair. Must repair and maintain.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Must detail clean and maintain the fixtures in the washroom.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must clean the floors in the storage areas to remove spills and debris. Also clean the walls through out to remove dust and debris.

Frozen food was thawed the wrong way.

Inspector’s note: Observed bags frozen shrimps thawing in the 3 comp sink. Instructed manager to properly thaw tcs foods under cool running water or inside the walk in cooler.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed 2 bulk storage containers not labeled with the product items name. Instructed to label and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Must clean the interior of the ice machine and the ice scoop. Must clean and maintain the exterior of the cooking equipment. Also clean the interior of the prep cooler at the top.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed the self closing device on the washroom door in poor repair. Must repair and maintain.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed the hand sink in the washroom dirty. Must clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors need cleaning behind the cooking equipment along the wall base to remove debris, spills and grease.

Ventilation or lighting was inadequate.

Inspector’s note: Must clean and maintain the filter and hood above the cooking equipment.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Some bulk storage containers not labeled as required with name of product inside of the container; instructed to label

Single-use items weren’t stored or used properly.

Inspector’s note: Observed food items stored in grocery bags in the walk-in cooler and walk in freezer; instructed to use food grade bags for storage only.

Equipment and surfaces were dirty.

Inspector’s note: Clean interior bottom of fryers and exterior surfaces of equipment where needed.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean floors under cooking equipment, clean walls around and behind cooking and other equipment, clean ceiling vents and light shields where needed.

Ventilation or lighting was inadequate.

Inspector’s note: Instructed to clean the vents in the hooded system above the cooking equipment.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Some bulk storage containers not labeled as required with name of product inside of the container; instructed to label.

Single-use items weren’t stored or used properly.

Inspector’s note: Observed food items stored in grocery bags in the walk-in cooler and walk in freezer; instructed to use food grade bags for storage only.

Equipment and surfaces were dirty.

Inspector’s note: Clean interior bottom of fryers and exterior surfaces of equipment where needed.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean floors under cooking equipment, clean walls around and behind cooking and other equipment, clean ceiling vents and light shields where needed.

Ventilation or lighting was inadequate.

Inspector’s note: Instructed to clean the vents in the hooded system above the cooking equipment.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed a leak from the pipe under the middle compartment of the three comp sink; repair leak.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean the floor under cooking equipment. Instructed to clean the wall above serving counter and emergency lights above serving counter to remove dust observed. Clean interiors of light shields in kitchen and ceiling vents in kitchen to remove dust observed.

Ventilation or lighting was inadequate.

Inspector’s note: Instructed to clean the vents in the hooded system over cooking equipment to remove dust and grease.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed soiled wiping cloths stored on prep tables. Instructed manager to store wiping cloths in sanitizing solution between uses.

Equipment and surfaces were dirty.

Inspector’s note: Observed accumulated food debris and grease buildup on interior and exterior surfaces of prep tables, bulk containers and cooking equipment. Instructed manager to clean and sanitize all food and non-food contact surfaces and equipment.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed self-closing device on washroom door in poor repair. Instructed manager to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed dust buildup on ceiling vents and light fixtures in prep area. Instructed manager to clean and maintain.

Frozen food was thawed the wrong way.

Inspector’s note: Observed raw shrimp improperly thawing inside 3-compartment sink. Instructed manager to properly thaw food in refrigerator, under cold running water or part of cooking process.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food items stored on floor inside walk-in freezer. Instructed manager to elevate all stock six inches off floor.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed soiled wiping cloths stored on prep tables. Instructed manager to store wiping cloths in sanitizing solution between uses.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed milk crates used as shelving units in prep and storage areas. Instructed manager to provide adequate shelving for storage that is smooth and easily cleanable.

Equipment and surfaces were dirty.

Inspector’s note: Observed calcium buildup inside ice machine, accumulated food debris and grease buildup on interior and exterior surfaces of prep tables, bulk containers and cooking equipment. Instructed manager to clean and sanitize all food and non-food contact surfaces and equipment.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed drainpipe leaking under middle compartment of 3-compartment sink. Instructed manager to repair and maintain.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed no covered waste receptacle in unisex washroom. Instructed manager to provide and maintain.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed no self-closing device on washroom. Instructed manager to install and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed dust buildup on ceiling vents and light fixtures in prep area. Instructed manager to clean and maintain.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: PREVIOUS CORE VIOLATION NOT CORRECTED FROM REPORT #2312967 ON 9-26-19:58:All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs).MUST PROVIDE ALLERGEN TRAINING. PRIORITY FOUNDATION 7-42-090 CITATION ISSUED

Wiping cloths weren’t used or stored properly.

Inspector’s note: Must properly store unused wiping cloths in sanitizing solution when not in use.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Must provide covered receptacles in washroom used by female employees.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Observed all potentially hazardous foods in walk in cooler and walk in freezers without proper labels. Must label all potentially hazardous foods with name and prep date. Must maintain same.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Remove crates off floor and provide adequate shelving for storage.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean interior and exterior of all bulk containers, cooking equipment, shelves under front counter and prep tables.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean floors under all equipment, along walls and in all corners in prep, storage, and washroom areas.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Elevate all stock off floor in walk-in cooler and freezer.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Store wash cloths in sanitiizing solution at the required ppm.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: Observed 20 mice droppings on bottom shelves of condiment cart near cooking equipment, 20 mice droppings on bottom of prep table near rear door, 20 mice droppings scattered on shelves under front counter, 10 mice droppings on floor along west wall in washroom. Instructed manager to call an exterminator for service, clean and sanitize all areas. Serious violation 7-38-020

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Remove crates off floor and provide adequate shelving for storage.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean interior and exterior of all bulk containers, cooking equipment, shelves under front counter and prep tables.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean floors under all equipment, along walls and in all corners in prep, storage, and washroom areas.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Replace damaged light shield in prep area.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Repair leaking drainpipe under exposed sink.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Elevate all stock off floor in walk-in cooler and freezer.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Store wash cloths in sanitiizing solution at the required ppm.