KING WOK

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of oyster sauce and 1 dented can of ketchup on rack by back door to kitchen. Repeat Violation Admin Complaint

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell egg on cook line with bare hands then continued to handle single use items,s and clean utensils without washing hands between tasks.

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came out of bathroom and went into kitchen in the walk in freezer and picked up packages of food without washing hands first.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (64F - Cold Holding); cut cabbage (48F - Cold Holding) sitting out on table next to make line reach in cooler, per operator both items have been sitting out no more then a few hours, all items sitting out moved to walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Plastic to go containers in bulk containers of rice and flour in prep area. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. 1 food handler making food on cook line. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under equipment in small storage room in back of kitchen has a build up of dust and debris. Repeat Violation

Basic - Food stored on floor. Multiple buckets of soy sauce on cook line on floor. Bag of onions in walk in cooler. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed mushrooms stored over portioned containers of noodles in walk in cooler.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over various cooked animal products in walk in freezer, all items removed from original packaging. Also raw chicken stored over raw beef on soled rack in walk in freezer. Operator began to rearrange all items during inspection. Also raw chicken stored over buckets of sauce and cut vegetables in walk in cooler. Also bowl with raw animal liquids on bottom of bowl stored in container of cut peppers touching peppers in top section of reach in cooler on make line, bowl removed. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bowl with raw animal liquids on bottom of bowl stored in container of cut peppers touching peppers in top section of reach in cooler on make line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauce with cooked onions (53F - Cold Holding) sitting out on make line cooler, per operator sauce has been out for less then 30 minutes, sauce placed back in cooler. cooked pork (48F - Cold Holding) sitting out on table in prep area, per manager employees removed pork from walk in cooler less then 1 hour ago for preparation, but all employees are already engaged in preparation with a large amount of food, pork placed back in walk in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Multiple plastic bucket lids in hand wash sink between walk in cooler and triple sink.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of white liquid under front counter.

Basic - Bowl or other container with no handle used to dispense food. Bowls in several bulk containers of flour and other seasonings in back of kitchen. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Under prep table on make line and racks in back of kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. Food employees engaged in food handling in kitchen and prep area. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under cook line.

Basic - Food stored on floor. Buckets of soy sauce in walk in cooler. Buckets of rice and seasoning on cook line. Repeat Violation

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

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw chicken stored in standing water at triple sink.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. bbq pork (82F - Cooling after approximately 3 hours, after 45 minutes 82F); cooked noodles (86F - Cooling, after approximately 3 hours, after 45 minutes 80F) stored on sheets pans in stacks over 2 inches deep, per operator all items where made approximately 3 hours prior, all items moved to walk in cooler, after 45 all items where still over 70F.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. bbq pork (82F - Cooling after approximately 3 hours, after 45 minutes 82F); cooked noodles (86F - Cooling, after approximately 3 hours, after 45 minutes 80F) stored on sheets pans in stacks over 2 inches deep, per operator all items where made approximately 3 hours prior, all items moved to walk in cooler, after 45 all items where still over 70F.

High Priority - Employee washed hands with no soap. Employee washed hands in triple sink without any soap.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork mix stored over cooked chicken in walk in freezer, all items removed from original container. Also raw chicken stored over raw beef in walk in freezer, all items removed from original container. Raw chicken stored over cooked chicken in walk in freezer, all items removed form original container

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. general Tso sauce with cooked onions (82F - Cold Holding) on cook line, per operator sauce was made about 2 hours prior and will be discarded in the next hour, sauce placed on time control. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket at triple sink reading 200ppm, operator added water. Corrective Action Taken

Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. 2 employees in prep area cutting raw pork with bare hands then touched cooked noodles and cut cabbage with same hands without any handwashing.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink without any soap.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. bbq pork (82F - Cooling after approximately 3 hours, after 45 minutes 82F); cooked noodles (86F - Cooling, after approximately 3 hours, after 45 minutes 80F) stored on sheets pans in stacks over 2 inches deep, per operator all items where made approximately 3 hours prior, all items moved to walk in cooler, after 45 all items where still over 70F. cooked shrimp (69F - Cooling, after 45 minutes 69F) in covered deep metal bowl in walk in cooler, cover removed. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Lids to large buckets blocking hand wash station by walk in cooler, lids removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Operator rinsed off wet cloth in hand wash station by front counter.

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. Operator's daughter that only works the register does not have proof of reporting agreement, agreement signed. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Fans guards in walk in cooler. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Two wet mops sitting on floor next to mop sink in back of kitchen.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came in from the outside of establishment and began to chop vegetables without first washing hands.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer, raw chicken and raw breaded shrimp over cooked chicken all in plastic bags not commercially sealed.

Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed employee sorting cooked ready to eat noodles into container with barehands.

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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable green cutting board stored behind the sink has build up of food residue staining.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in the prep area used to store utensils. Operator relocated all items from the hand wash sink. Corrected On-Site Repeat Violation

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Egg rolls cooked in establishment then frozen not being tracked by date when placed back into refrigeration.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles over the walk in freezer have accumulation of dust.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on clean prep table and shelf over the reach in cooler on the main cook line.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees personal food on top shelf of sliding door reach in cooler over food to be served to customers.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on in use prep table next to employee cutting produce.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet. Repeat Violation

Basic - Equipment in poor repair. Flip top reach in cooler on the main cook line with a separating door gasket at the bottom corner.

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Accumulation of grease beginning to drip off of hood system filters.

Basic - In-use knife/knives stored in cracks between pieces of equipment. On the main cook line,manifests stored between table and reach in cooler, operator relocated the knife. Corrected On-Site

Basic - No copy of latest inspection report available. No copy of the last inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has build up of mold like substance.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean prep table next to the rice cooker. Operator relocated the wet cloth. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw beef stored on a shelf over ready to eat cooked chicken. Operator relocated the cooked chicken to the top shelf. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at the front service counter drain blocked by wet wiping cloth, operator removed the wet wiping cloth. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. At time of inspection establishment currently has a PH test kit and no chlorine test kit to check three compartment sink or sanitizer solution.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, cooked chicken made the day before with no product date marking.

Basic - Bowl or other container with no handle used to dispense food. In the bulk flour container, plastic portion cup used as a scoop.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet.

Basic - Food stored on floor. At the end of the main cook line, jugs of soy sauce stored on the floor.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Ceiling hood has accumulation of grease. Operator states hood being serviced after they close tonight. Corrective Action Taken

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in cooler door has exposed insulation on the interior of the door.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee beverage stored over rangoons at front sliding door reach in cooler. Operator relocated the employee beverage. Corrected On-Site

Basic - Ripped/worn tin foil used as shelf cover. Ripped tin foil lining the side of the main cook line prep station.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored on clean equipment on the main cook line.