Wok & Roll Chinese Restaurant Improves its Sanitary Rating

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.- in bulk sugar container

Basic - No handwashing sign provided at a hand sink used by food employees.- hand wash sink by 3 bin sink

Basic - Standing water in floor drain/floor drain draining very slowly. - mop sink

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.

Basic - Unnecessary items/unused equipment on the premises.- old vat stored by back door

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

High Priority - Pesticide/insecticide labeled for household use only present in establishment.- spray can of raid

Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Bathroom hand wash sinks 85°f, operator turned up hot water heater, 101°f **Corrected On-Site**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.- shelf above chest freezers **Warning**

Basic - Build-up of grease/dust/debris on hood filters.- operator states scheduled to be cleaned tonight **Repeat Violation** **Warning**- not cleaned

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.- light shields dirty **Warning**

Basic - Floor not cleaned when the least amount of food is exposed. **Warning**

Basic - Floor soiled/has accumulation of debris.- behind equipment **Warning**

Basic - Grease on the ground and/or pad around grease receptacle. **Repeat Violation** **Warning**

Basic - Large amount of unused equipment/supplies present.- old vat outside **Warning**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.- bottom of powerade cooler up front **Warning**

Intermediate - No cold running water at three-compartment sink. - faucet not working **Repeat Violation** **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.- shelf above chest freezers **Warning**

Basic - Build-up of grease/dust/debris on hood filters.- operator states scheduled to be cleaned tonight **Repeat Violation** **Warning**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.- light shields dirty **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**

Basic - Floor not cleaned when the least amount of food is exposed. **Warning**

Basic - Floor soiled/has accumulation of debris.- behind equipment **Warning**

Basic - Grease on the ground and/or pad around grease receptacle. **Repeat Violation** **Warning**

Basic - Large amount of unused equipment/supplies present.- old vat outside **Warning**

Basic - Stored food not covered in walk-in cooler.- prepped vegetables **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.- Raw chicken 52°f, cooked shrimp 54°f, cooked pork 52°f, raw beef 54°f in cooler on cookline, operator states was put in unit at open, 11am, moved to WIC or ice bath to chill **Repeat Violation** **Warning**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.- bottom of powerade cooler up front **Warning**

Intermediate - No cold running water at three-compartment sink. - faucet not working **Repeat Violation** **Warning**

Intermediate - Spray bottle containing toxic substance not labeled.- degreaser **Warning**

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Faucet/handle missing at plumbing fixture.- 3 bin sink cold water

Basic - Grease on the ground and/or pad around grease receptacle.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.- front "powerade" cooler

Intermediate - No cold running water at three-compartment sink.

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler on cook line 50°f- ambient temp 50°f, repair man coming this afternoon with part, not using unit

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Faucet/handle missing at plumbing fixture.- 3 bin sink cold water

Basic - Food stored on floor.- jug of oil **Corrected On-Site**

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Soil residue build-up on nonfood-contact surface.- handles on reach in cooler

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken 45°f, raw beef 50°f, cooked noodles 51°f, cooked chicken 48°f, cooked pork 50°f in 2 hours, put food on ice bath, retook temp at end of inspection pork 40°f, cooked chicken 39°f, noodles 42°f, raw beef 38°f

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.- front "powerade" cooler

Intermediate - No cold running water at three-compartment sink.

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler on cook line 50°f

Basic - All Gaskets with slimy/mold-like build-up.

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

Basic - Equipment in poor repair./ tall 2 door reach in- not in use

Basic - Food stored in undrained ice. Raw shrimp

Basic - Food stored on floor. Walk in cooler and oil Boxes in dry storage.

Basic - Heavy Accumulation of food debris/soil residue in all handwash sink./

Basic - Heavy Grease accumulated under cooking equipment.

Basic - Hood soiled heavily with accumulated grease.

Basic - Ice buildup in reach-in freezer.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Back shelf table rusted out.

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Raw beef

Basic - Raw fruits/vegetables not washed prior to cutting/shredding./leafy greens

Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**

Basic - Wall soiled with accumulated food debris. Through out kitchen.

Basic - Worn,soiled floors/mop sink area.

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Raw animal food stored over ready-to-eat food. Walk in cooler raw chicken on top of sauce bucket

Intermediate - Handwash sink used for purposes other than handwashing. Storing rubber gloves in sink.

Intermediate - No soap provided at handwash sink- observed water in soap container

Intermediate - Reach-in cooler shelves soiled with food debris.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ egg rolls, cooked breaded chicken **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop cooked chicken.

Basic - Case/container/bag of food stored on floor in walk-in cooler. **Repeat Violation**

Basic - Contact paper used to line wall of cooler is peeling away. Could be a harbor age for pests in future.

Basic - Heavy Accumulation of food debris/soil residue on handwash sink.sinks and Faucet handles **Repeat Violation**

Basic - Heavy Build-up of grease on all shelving through out kitchen **Repeat Violation**

Basic - In-use knife/knives stored in cracks between pieces of equipment. Meat cleavers

Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.

Basic - No handwashing sign provided at a hand sink used by food employees. By 3 bay sink

Basic - Reuse of single-use articles.egg crates

Basic - Reuse of single-use number 10 cans.

Basic - Stored food not covered in freezer. Raw chicken and wontons **Repeat Violation**

Basic - Walls through out heavily soiled with accumulated food debris. **Repeat Violation**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Repeat Violation**

High Priority - Pink dish soap on crash cart stored by or with food.

High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. Sheet pan of raw chicken stored over wontons in smal white freezer. **Repeat Violation**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. **Repeat Violation**

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Cooked ribs made on the 9th found on the 16th. Manager discarded

Intermediate - Accumulation of food debris/grease on food-contact surface.interior lids of rice cookers

Intermediate - Handwash sink used for purposes other than handwashing.

Intermediate - Interior of cook line reach-in coolers. heavily soiled with accumulation of food residue.

Intermediate - No probe thermometer provided to measure temperature of food products.found **Repeat Violation**

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.-32° unable to calibrate. no tools.

Intermediate - Probe thermometer not within the intended measuring range of use.the other thermometer starts at 50°

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.- kitchen hand wash sink and 3 bin sink

Basic - Build-up of grease on floor drains

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Repeat Violation**

Basic - Drain cover(s) missing.

Basic - Dusty ceiling tiles and/or air conditioning vent covers.

Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Soil residue build-up on nonfood-contact surface./ handle of walkin cooler **Corrected On-Site**

Basic - Stored food not covered in walk-in cooler.- egg rolls **Corrected On-Site**

Basic - Wall soiled with accumulated food debris.- back prep areas

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Corrected On-Site**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.- front cooler and cook line cooler

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.- cooked meats

Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**

Basic - Build-up of grease/dust/debris below hood filters.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.

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

Basic - Build-up of grease/dust/debris below hood filters.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.

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

Basic - Employee with no hair restraint while engaging in food preparation./ cook **Corrected On-Site**

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

Basic - Open dumpster lid.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ raw chicken 50°f, raw beef 48°f, egg wash 68°f, noodles 58°f, cut cabbage 49°f, operator states took products from walkin cooler two hours ago, operator discarded egg wash and put all other products in WIC to rapid chill

High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination./ diabetes test kit and cold medicine stored on shelf above prep table

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. /reac in at cook line, raw beef 48°f, chicken 50°f, noodles 58°f, egg wash 68°f

Basic - Equipment in poor repair./ front line small freezer press board peeling **Warning**

Basic - Heavily Soiled all reach-in cooler gaskets. **Warning**

Basic - Small Reach-in freezer gasket torn/in disrepair. **Warning**

Basic - Cardboard used to line food-contact shelves. **Warning**

Basic - Cardboard used to line nonfood-contact shelves. **Warning**

Basic - Equipment in poor repair./ front line small freezer press board peeling **Warning**

Basic - Heavily Soiled all reach-in cooler gaskets. **Warning**

Basic - Heavy Build-up of grease/dust/debris on hood filters. **Warning**

Basic - Hole in ceiling./ tile above cooks line **Repeat Violation** **Warning**

Basic - Interior / exterior of microwave moderately soiled with encrusted food debris./ also I terror of rice pot **Warning**

Basic - Small Reach-in freezer gasket torn/in disrepair. **Warning**

Basic - Stored food not covered in reach-in freezer. **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ corn starch and garlic oil 64-68 degrees f recommended rapid chill discussed time as public health control for these TCS **Repeat Violation** **Warning**

Intermediate - Handwash sink used for purposes other than handwashing./ storing soiled containers front line **Warning**

Intermediate - No soap provided at handwash sink./ by 3 compartment sink **Repeat Violation** **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ egg rolls **Warning**

Intermediate - Unlabeled container white powder cleaner for fryers on back shelf **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ corn starch on cooks line stated just made recommended rapid chill

High Priority - Raw animal food stored over ready-to-eat food./ observed raw chicken stored over cooked egg rolls **Corrected On-Site**

Basic - Stored food not covered in reach-in freezer.

Basic - Food storage container/container lid cracked or broken./ broken container with pork in tall reach in freezer plus several others

Basic - Soiled dry wiping cloth in use./ cooks line

Basic - Cardboard used under cutting board. **Corrected On-Site**

Basic - Paper towel/ bag used as liner for food container.

Basic - Interior of microwave heavily soiled with encrusted food debris.

Basic - Heavy Build-up of grease/dust/debris on hood filters.

Intermediate - No soap provided at handwash sink./ employee hand washing sink by 3 compartmentsink **Corrected On-Site**

Basic - Ceiling in disrepair./ hole in ceiling tile

Basic - Attached equipment moderate soiled with accumulated dust./ light shields in kitchen

Portable fire extinguisher gauge in red zone. For reporting purposes only./ by front hand washing sink

Basic - No copy of latest inspection report available.

High Priority - Potentially hazardous (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 was put out at 11 am will discard at 3 pm chef making more

Basic - Food stored in holding unit not covered./ tall freezer **Repeat Violation**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. / onions, bowl of rice

Basic - Raw fruits/vegetables not washed prior to cutting/shredding./ cabbage

Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.scoop in flour **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation./

Basic - Cardboard used to line nonfood-contact shelves. Several shelves in the kitchen

Basic - Wet wiping cloth not stored in sanitizing solution between uses.several areas of kitchen

Basic - Heavily Soiled small reach-in cooler gaskets.

Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit./ water temp at 79 degrees f **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing./ storing soiled rubber gloves and containers

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ hand sink by 3 compartment sink

Critical - Observed dented/rusted cans.

Critical - Observed potentially hazardous food thawed at room temperature./pork.still frozen operator took corrective action

Critical - Fruits/vegetables not washed prior to preparation./fresh peas Repeat Violation.

Critical - Observed uncovered food in holding unit/dry storage area./tall freezer

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Observed door broken on cooks line cooler holding keeping closed by bottle part on order

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./wood/press board shelf on top of small freezer by front handsink

Critical - Observed interior of cooks line reach-in cooler heavily soiled with accumulation of food residue.

Observed heavy build-up of grease dripping from hoods Repeat Violation.

Critical - Hot water not provided/shut off at employee hand wash sink./front line Repeat Violation.

Critical - Hand wash sink lacking proper hand drying provisions./by 3 compartment sink

No Heimlich maneuver sign posted/gave one Corrected On Site.

Critical - observed employees trained by the certifications shows they have expired-must have recertified by next inspection

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.corn starch mixture Corrected On Site/put in ice bath

Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food./unwashed scallions with cabbage reach in cooler Corrected On Site.

Critical - Hot water not provided/shut off at employee hand wash sink./water at employee handwashing sinks 72--74 degrees f

Critical - Observed gas hot water heaters pilot light out suggestted if they can't light to get someone to light. For reporting purposes only.

Violation: 23HOOD FILTERS HEAVY GREASE BUILD-UP/cleaned but needs more detailing extend to the next unannounced

Critical - NO DATE MARKING ON PREPARED READY-TO-EAT FOODS. EGG ROLLS, COOKED RIBS, PORK AND CHICKEN IN REACH-IN AND WALK-IN COOLERS.

Critical - COOKED RICE ON COOKS LINE NOT MAINTAINED 41F OR BELOW.

Critical - FOOD UNCOVERED TALL FREEZER AND IN THE WALK-IN-COOLER.

Critical - AFTER LEAVING COOKS LINE, HANDS NOT WASHED BEFORE STARTING COOK PROCESS - COS.

RE-USE OF CANS TO SAVE OR TO RE-USE FOR PRODUCT.

UTILIZED CUT MILK CARTON AS SCOOP FOR RICE.

Critical - NO TEST STRIPS TO MEASURE CHLORINE FOR WARE WASHING.

Critical - INTERIOR OF TALL FREEZER MODERATE SOIL FOOD RESIDUE INSIDE.

HOOD FILTERS HEAVY GREASE BUILD-UP

FLOORS HEAVILY SOILED - MOP SINK ROOM.

LIGHT NOT WORKING IN MOP SINK AREA.

NO CURRENT INSPECTION AVAILABLE.

Critical - Observed sheet pans of raw beef over opened bag of raw pork and uncooked dumplings in RIFCorrected On Site.

Critical - Observed uncovered flour on rack by back door

In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.

Observed cutting boards so badly grooved/pitted and no longer cleanable. Corrected On Site.operator discarded

Critical - Observed interior of reach-in freezer moderatly soiled with accumulation of food residue.

Observed heavy build-up of food debris, dust or dirt on nonfood-contact surface.hand sinks,shelves exterior of equipment through out facility

Observed reuse of single-service articles.metal cans reused to scoop

Critical - Observed dozen of live small flies in dining area due to front door proped open.

Observed wall soiled with accumulated food debris.through out dish area

Critical - Observed dented/rusted cans.

Critical - Observed potentially hazardous food thawed at room temperature./raw shrimp,raw chicken still frozen had put in walk in cooler Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food./mixed vegables utilizing wood bowl Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat./scooping raw chicken with wood bowl re-educated Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./after leaving cooks line area and returning

Observed employee with no hair restraint./cook,cooks line Corrected On Site.

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./shelving through out.management going to fix

Critical - Observed evidence of mop/cleaning waste water dumped onto ground outside back door

Observed heavily soiled floor in the mop sink room

Light not functioning./mop sink room

No Violations Were Observed

No Violations Were Observed

In use food dispensing utensils properly stored

Critical - Employee hygiene

Food contact surfaces designed, constructed, maintained, installed, located

Food contact surfaces designed, constructed, maintained, installed, located

Original container: properly labeled, date marking

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Non-food contact surfaces clean

Non-food contact surfaces clean

Non-food contact surfaces clean

Walls, ceilings, and attached equipment, constructed, clean

Cold food at proper temperatures during storage, display, service, transport, and cold holding

Cold food at proper temperatures during storage, display, service, transport, and cold holding

Hot food at proper temperatures

Foods properly cooled

Critical - Toxic items labeled and used properly

Other conditions sanitary and safe operation

Critical - Food management certification valid

Food protection during storage, preparation, display, service, transportation

Food protection during storage, preparation, display, service, transportation

Food protection during storage, preparation, display, service, transportation

Food protection during storage, preparation, display, service, transportation

Equipment and utensils not properly air-dried. wet metal bowels are stored on top each other

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. knives are stored between the tables

Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.

Critical - Observed food stored on floor.a bag of carrots was on the walk in cooler floor Corrected On Site.Repeat Violation.

Observed nonfood-grade containers used for food storage. recycled smile face bags are being used to store bulk raw foods

Critical - Hand wash sink lacking proper hand drying provisions./at employee handsink front areaCorrected On Site.

No copy of latest inspection report.

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Critical - No thermometer provided to measure temperature of food product.

Critical - Observed dented/rusted cans./3 baby corn

Critical - Observed employee dry hands on clothes/apron after washing.educated Corrected On Site.

Critical - Observed employee engage in food preparation, come back from restroom without washing hands.educated Corrected On Site.

Observed employee with no hair restraint.

Critical - Observed food stored on floor./dry storage area

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit./rice scoop educated Corrected On Site.

Critical - Observed toxic item on premise that is not required for the operation of establishment./raid insect spray

Critical - Observed uncovered food in holding unit/dry storage area./stand alone freezer

Critical - Working containers of food removed from original container not identified by common name./on cooks line and dry storage