ASIAN WOK

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - Observed Bowl with no handle used to dispense corn starch.

Basic - Observed screen door has a gap at the threshold that opens to the outside. Screen door remains open during hours of operation. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken being stored over various ready to eat sauces in reach in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed various foods stored in reach in freezer prepared onsite and held more than 24 hours not date marked.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in flour, and corn starch. Advised manager and he removed. Corrected On-Site Repeat Violation

Basic - Cardboard used to line food-contact shelves. Located in reach in freezer.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed cut boards stored on floor.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Repeat Violation

Basic - Food storage container/container lid cracked or broken.

Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed. Corrected On-Site

Basic - Observed Cooked chicken and egg rolls held using time as a public health control Stored in kitchen area not covered.

Basic - Observed employee prepping/ mix food in bucket stored on floor. Advised manager and moved to prep shelf.

Basic - Observed screen door has a gap at the threshold that opens to the outside. Screen door remains open during hours of operation. Repeat Violation

Basic - Reuse of single-service or single-use articles. Observed boxes that raw chicken was delivered in reused for food storage.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed cases of raw chicken thawing at room temperature.

Basic - Bowl or other container with no handle used to dispense food. Observed a cup with no handle use to dispense flour, sugar and corn starch. Repeat Violation

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between pipe and wall.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatula being stored in standing water.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Lights in kitchen area missing the proper shield, sleeve coatings or covers. Repeat Violation

Basic - Observed screen door has a gap at the threshold that opens to the outside. Screen door remains open during hours of operation. 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. Observed rice and cooked chicken being stored at ambient temperature however not time marked. As per manager food had only been out for about 30 mins. Food is kept on time for about 4 hour using Time as of public health. Manager added time marking. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed various cooked foods prepared onsite more than 24 hours ago not date marked. All located in reach in cooler and freezer.

Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Observed 2 small children behind front counter at time of inspection. Advised managerand moved to lobby area.

Basic - Bowl or other container with no handle used to dispense food. Observed employee using bowl with no handle to dispense rice.

Basic - Exterior screen door has a gap at the threshold that opens to the outside. Screen door remains open during hours of operation. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker.

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in kitchen area. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed crab meat and raw chicken thawing at room temperature. Located on prep shelf.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee take trash outside then returned to work without properly washing hands. Advised manager and he instructed him to wash hands. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in 3 compartment sink. Advised manager and he instructed him to rewash hands using hand washing sink. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed forms not filled out. Operator discussed and completed form during time of inspection. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Advised manager and he filled out training certificates during time of inspection. Corrected On-Site

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

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Repeat Violation

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee plating food with barehands. Advised manager and he instructed employee to wash hands and put on gloves. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed and emailed form to operator. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by tray of food. Advised chef and he moved.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and emailed form to operator. Corrective Action Taken

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed all employee food handlers training expired as of 1/14/23. Manager provided new certificates but they are blank.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed Cleaned pots and pans being stored on floor under prep shelf.

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

Basic - Food stored on floor. Observed cases of raw chicken and rice being stored on floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 93°F and located next to rice cooker.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in kitchen area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp and raw chicken thawing on prep table at room temperature.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 87°F and located next to rice cooker.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in prep area.