China Wok

Observed cook prep raw chicken and then wash their hands in the warewash sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. PIC instructed that the designated handwashing sink should be used for washing hands. PIC educated cook.

Observed front door area that has been modified as a service window with air gaps at top of door threshold and at bottom of door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. Seal up bottom and top of door/service window so that there are no air gaps. The doorway can be protected against the entry of insects and rodents by:(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens; (ii) Properly designed and installed air curtains to control flying insects; or (iii) Other effective means. Fill in gaps at door or use other effective means to have this service window/door constructed properly.

Observed handsink was only reaching a temperature of 78F. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Repair/maintain so that hot water is at least 85F.

Observed front door area that has been modified as a service window with air gaps at top of door threshold and at bottom of door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. Seal up bottom and top of door/service window so that there are no air gaps. The doorway can be protected against the entry of insects and rodents by:(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens; (ii) Properly designed and installed air curtains to control flying insects; or (iii) Other effective means. Fill in gaps at door.

Nonfunctional equipment, and unneccessary items are stored in the facility. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. Remove nonfunctional equipment and items that uneccesary to the establishment.

Observed unlabeled chemical spray bottle. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Have label applied to bottle with marker/sticker.

Observed wiping cloths stored on counters and tables of kitchen area. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. Example of sanitizer bucket shown to PIC. Store wiping cloths in a proper sanitizer solution between uses.

Observed front door area that has been modified as a service window with air gaps at top of door threshold and at bottom of door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. Seal up bottom and top of door/service window so that there are no air gaps. The doorway can be protected against the entry of insects and rodents by:(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens; (ii) Properly designed and installed air curtains to control flying insects; or (iii) Other effective means.

Nonfunctional equipment, and unneccessary items are stored in the facility. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. Remove nonfunctional equipment and items that uneccesary to the establishment.

Observed unlabeled chemical spray bottle. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Label applied to bottle with marker.

Observed front door area that has been modified as a service window with air gaps at top of door threshold and at bottom of door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. Seal up bottom and top of door/service window so that there are no air gaps. The doorway can be protected against the entry of insects and rodents by:(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens; (ii) Properly designed and installed air curtains to control flying insects; or (iii) Other effective means.

Observed a former inspection report posted for public view rather than the most recent one. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Outdated inspection report removed. PIC to replace with this copy.

Observed debris under and behind equipment in kithcen, and front area of restaurant. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Keep items off floor, move equipment when needed, and clean as often as necessary on floors and walls.

Observed items inside facility that unnecessary to the store along with nonfunctional equipment that is no longer used. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. Remove clutter and nonfunctional equipment.

Observed employee food items and personal items stored above restaurant food items. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Relocated food items and personal items so they are stored separately from restaurant food, and single-use items.

Observed unlabeled chemical spray bottle. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Label applied to bottle with marker.

Observed bowl of steamed broccoli on counter uncovered. Except when cooling, food shall be stored in covered containers or wrappings. Loosely cover if cooling, and ensure item is protected from overhead contamination. Steamed broccoli relocated to reach in cooler and covered.

Observed plastic cup with no handle stored in fried rice inside rice cooker. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. Single serve plastic cup removed, and replaced with handled scoop.

Observed debris on racks and rear portion of reach in cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean interior of cooler as often as necessary.