CHINA WOK

High Priority - Nonfood-grade bags used in direct contact with food. Pork in grocery bags in chest freezer. Manager began placing in food grade bags. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Bowls with no handle in sugar and corn starch.

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauce in reach in cooler. Manager placed sauce on top at time of inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand wash sink next to 3 compartment sink, manager replaced at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, pork, and chicken in reach in cooler not date marked.

Basic - Covered waste receptacle not provided in women's bathroom. Unisex restroom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on reach in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in freezer.

Basic - Wet mop not stored in a manner to allow the mop to dry. Manager hung at time of inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. For chicken held on time. Operator time stamped at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Broccoli 77 F on counter.

Intermediate - Handwash sink used for purposes other than handwashing. Operator emptied water in handwash sink.

Intermediate - No soap provided at handwash sink. At handwash sink next to 3 compartment sink, operator replaced at time of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice, operator removed at time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on drink on prep table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in freezer.

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung at time of inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on counter, employee removed at time of inspection. Corrected On-Site

High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw chicken over cooked chicken in reach in freezer. Priority: High Priority

Intermediate - Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork in reach in cooler not date marked, operator date marked at time of inspection. Corrected On-Site Repeat Violation Priority: Intermediate

Basic - Observed: Food stored on floor. Sauces on floor in walk in cooler, operator removed at time of inspection. Corrected On-Site Repeat Violation Priority: Basic

Basic - Observed: In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table, operator removed at time of inspection. Corrected On-Site Priority: Basic

Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Repeat Violation Priority: Basic

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 52 F- retemp 40 F, beef 47 F- retemp 39 F, shrimp 50 F- retemp 41 F, wontons 54 F. Operator placed items on ice. Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs in reach in cooler not date marked. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in sugar located in dry storage. Repeat Violation

Basic - Food stored on floor. Chicken on floor in walk in cooler. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice, operator removed at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Outside of chest freezer soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.

High Priority - Nonfood-grade bags used in direct contact with food. In walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 56 F- retemp 55 F, chicken 55 F- retemp 41 F, shrimp 55 F- retemp 42 F in reach in cooler. Operator placed items on ice. Corrective Action Taken Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed operator wash hands in 3 Compartment Sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls in reach in cooler not date marked. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in container of sugar and flour, operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Food stored on floor. Soy sauce on floor near 3 Compartment Sink, operator removed at time of inspection. Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks near register. Employee placed all handle first. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 47 F in reach in cooler, operator placed on ice at time of inspection. Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls cooked yesterday not date marked in reach in cooler. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in container of chicken in reach in cooler. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung at time of inspection. Corrected On-Site

Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. Warning - From follow-up inspection 2023-02-10: Time Extended

Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink next to walk in cooler slow drain. Repeat Violation Warning - From follow-up inspection 2023-02-10: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live fly near 3 Compartment Sink 1 live fly near dry storage close to dining area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 47 F- re temped 35 F, raw shrimp 50 F- retemp 43F, raw beef 50F- retemp 43 F,raw chicken 45 F- re temped 41 F, all placed on ice in reach in cooler. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to walk in cooler blocked with boxes, operator removed boxes at time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Dead roaches on premises. Observed 1 dead roach near dry storage area, operator removed and sanitized area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat on top of restaurant food storage bags in dry storage area, operator removed at time of inspection. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back screen door. Repeat Violation

Basic - Food stored on floor. Peppers and carrots stored on floor in walk in cooler, operator removed at time of inspection. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink next to walk in cooler drains slowly.

High Priority - Nonfood-grade bags used in direct contact with food. Observed pork stored in a non-food-grade bag, located inside walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Temped cooked shrimp (47°F - Cold Holding) at 11:00 am, operator placed cooked shrimp on ice. Re-temped cooked shrimp (37 °F - Cold Holding) at 12:04pm.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards on cook line.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed deep cut marks in cutting board on cook line. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal hat stored on metal preparation table next to a box of broccoli. Operator relocated item at time of inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without hair restraint. Employee put on hat at time of inspection. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of exterior door. Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster. Observed trash on the ground around dumpster that is shared with plaza.

Basic - Stored food not covered. 1) Observed raw chicken stored inside walk in cooler uncovered. 2) Observed corn starch in dry storage area uncovered. Operator covered both items at time of inspection. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator stored in a manner to allow proper drying at time of inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloths on preparation area and not in sanitizer solution between uses.

Intermediate - Handwash sink not accessible for employee use at all times. Observed sponge stored inside handwash sink.operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board has heavy cut marks and is no longer cleanable.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy grease buildup on hood filters.