- Protection From Contamination After Receiving - Preventing Food and Ingredient Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation (corrected on site)
- Plumbing System - Operation and Maintenance - System Maintained in Good Repair (corrected on site)
|
05/21/2014 | Routine |
No violation noted during this evaluation. | 12/05/2013 | Followup |
- Plumbing System - Operation and Maintenance - Using a Handwashing Facility (corrected on site)
- Numbers and Capacities - Handwashing Facilities - Hand Drying Provision (corrected on site)
- Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Potentially Hazardous Food, Hot and Cold Holding
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11/27/2013 | Routine |
No violation noted during this evaluation. | 05/29/2013 | Followup |
- Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Potentially Hazardous Food, Hot and Cold Holding
- Numbers and Capacities - Handwashing Facilities - Hand Drying Provision (corrected on site)
- Cleaning of Equipment and Utensils - Objective - Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
|
05/22/2013 | Routine |
No violation noted during this evaluation. | 11/30/2012 | Followup |
- Plumbing System - Operation and Maintenance - Water Reservoir of Fogging Devices, Cleaning (corrected on site)
- Sewage, Other Liquid Waste, and Rainwater - Disposal Facility - Approved Sewage Disposal System (corrected on site)
- Maintenance and Operation - Equipment - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (corrected on site)
- Protection From Contamination After Receiving - Preventing Contamination By Employees - Preventing Contamination When Tasting
|
11/16/2012 | Routine |
- Limitation of Growth of Organisms of Public Health Concern - Temperature and Time Control - Potentially Hazardous Food, Hot and Cold Holding (corrected on site)
- Protection From Contamination After Receiving - Preventing Food and Ingredient Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation (corrected on site)
- Plumbing System - Operation and Maintenance - Using a Handwashing Facility (corrected on site)
- Cleaning of Equipment and Utensils - Objective - Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils
- Operational Supplies and Applications - Storage - Separation (corrected on site)
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11/14/2011 | Routine |
No violation noted during this evaluation. | 10/29/2008 | Routine |
- Cleaning of Equipment and Utensils - Objective - Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
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04/29/2008 | Routine |
- Cleaning of Equipment and Utensils - Objective - Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
- Cleaning of Equipment and Utensils - Frequency - Equipment Food-Contact Surfaces and Utensils (corrected on site)
|
11/02/2007 | Routine |
No violation noted during this evaluation. | 05/02/2007 | Followup |
- Cleaning of Equipment and Utensils - Objective - Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils
- Maintenance and Operation - Premises, Structures, Attachments, and Fixtures, Methods - Controlling Pests
|
03/20/2007 | Routine |
Restaurant representatives - add corrected or new information about First Wok Chinese Retaurant, 2 Nanticoke Crossing, Millsboro, DE »