Wok! You Want

Frozen food was thawed the wrong way.

Inspector’s note: Observed improper thawing procedure of chicken. Instructed management, thawing must occur under refrigeration that maintains the food temperature at 41.0f or less or completely submerged under running water or thawed in a microwave oven and immediately transferred to conventional cooking equipment with no interruption in the process. Instructed to maintain correct thawing procedures.

Thermometers were missing or inaccurate.

Inspector’s note: Instructed to provide thermometer visible inside all coolers.

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

Inspector’s note: Instructed to properly label food storage containers identified with common name (flour, salt, sugar etc)

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

Inspector’s note: Instructed to detail clean, repaint or replace rusty metal storage racks inside the walk-in cooler.

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

Inspector’s note: Instructed to transfer food products from an open original can container into food grade container for proper food storage inside the reach-in cooler in the kitchen.

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

Inspector’s note: Instructed to detail clean and maintain interior and exterior of (2) handsinks, 3 compartment sink, mopsink and interior and exterior sides of all cooking equipment with excessive grease and dried food debris accumulation. ---------must clean and maintain soiled cloth curtain behind the front counter.

Equipment and surfaces were dirty.

Inspector’s note: Instructed to detail clean and maintain interior and exterior surfaces of all prep coolers and reach-in cooler in the kitchen. -------must detail clean and maintain interior and exterior surfaces of all food storage containers and food carts.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to detail clean and maintain floor and floor drain with excessive grease and food debris throughout kitchen especially under and behind cooking equipment and floors throughout walk-in cooler.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to detail clean and maintain walls with dried food spillage around the kitchen.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to detail clean and maintain kitchen hood and filters with excessive grease accumulation and ceiling vent cover with excessive above front service/dining area.

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

Inspector’s note: Noted individual to-go disposable containers with no handle used for scooping serving food at the service prep coolers. Instructed to provide tongs, serving spoons, or ladle for scooping food.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Noted dirty wiping cloths on prep tables at front and rear prep areas. Not properly stored. Instructed to properly store all washcloths in a sanitizing solution especially when not in use

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

Inspector’s note: Noted assorted food items inside coolers and refrigeration units food stored inside tin cans. Instructed to properly store all food items inside approved food grade containers.

Ventilation or lighting was inadequate.

Inspector’s note: Noted heavy dirt and grease accumulation inside, on pipes/conduits and on edges of the exhaust hood and filters above cooking equipment. Instructed to detail clean and maintain hood, filters and pipes/conduits.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: Noted the following core violations 47, 53, 55,55,55 with the rules numbers below from inspection #2584319 dated 10/30/23 not corrected:- 47)....4-101.19:instructed to detail clean and maintain interior and exterior surfaces of all prep coolers and reach-in cooler in the kitchen. 53)....6-501.19:instructed to repair broken self closing device at toilet room door. 55)...6-201.17:instructed to detail clean and maintain kitchen hood and filters with excessive grease accumulation.must detail clean and maintain lightshields above kitchen. 55)...6-201.11: instructed to detail clean and maintain floors along the walls and in all corners in the kitchen especially under and behind cooking equipment with excessive dried food debris and grease accumulation. 55)...6-501.12:instructed to detail clean and maintain walls with spillage throughout kitchen. Instructed management that all the above…

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

Inspector’s note: Instructed to label food storage containers identified with common name (flour, salt, sugar etc)

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

Inspector’s note: Instructed to detail clean and maintain interior and exterior surfaces of all prep coolers and reach-in cooler in the kitchen. Must detail clean and maintain interior and exterior surfaces of all food storage containers.

Equipment and surfaces were dirty.

Inspector’s note: Instructed to detail clean and maintain interior and exterior of (2) handsinks, 3 compartment sink, mopsink and sides of all cooking equipment.

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

Inspector’s note: Instructed to repair broken self closing device at toilet room door.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to detail clean and maintain kitchen hood and filters with excessive grease accumulation. Must detail clean and maintain lightshields above kitchen.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to detail clean and maintain floors along the walls and in all corners in the kitchen especially under and behind cooking equipment with excessive dried food debris and grease accumulation.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to detail clean and maintain walls with spillage throughout kitchen.

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

Inspector’s note: Found rusty shelving in walk in cooler. Must repair or replace and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Instructed to provide missing floor drain cover in front of cooking wok station and maintain.

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

Inspector’s note: Found no self closing door of restroom opening into food prep area. Instructed to provide self closing door and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Instructed to remove accumulation of dusts on ceiling vent covers throughout the kitchen prep area and maintain.