Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Sep 2, 2011 | 91 |
|
Apr 24, 2012 | 93 |
4-202.11 Provide smooth, easily cleanable food contact surfaces. Discarded damaged food equipment-Broken lids to salt and sugar, tape on knife, and broken ice scoop-COS-Voluntarily discarded
3-501.15 Use shallow pans that facilitate heat transfer when cooling food. Place cooling food on top shelf of cooler or freezer. Cease wrapping or covering food until cooled. / Pasta 57F to 68F cooling in covered deep containers in WI cooler (cooling for 2 hours)-COS
3-501.13 Thaw PHF: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave. / Cease thawing chicken under hot water
3-301.11 Provide utensil with handle for serving or dispensing food or ice. / Using single service cup to dispense salt-COS
3-305.11 Store food in a clean, dry location where it is not exposed to splash, dust, or other contamination. / Food stored under condensate leaks in WI cooler and WI freezer
3-304.15 Cease washing and re-using single use gloves./ Cooked handled raw chicken with gloves, then rinsed gloves to reuse-COS
5-205.15 Repair condensate leaks in WI cooler and WI freezer.
5-205.15 Repair plumbing. / Back handsink leaking
5-203.13 Provide access to mop sink./ Mop sink blocked by boxes and prep table
3-501.15 Cease wrapping or covering food until cooled. Pasta 65F cooling in a covered lexan container.
3-501.15 Use shallow pans that facilitate heat transfer when cooling food. Pasta (67F) inches deep, cooling inside Walk-In.
3-501.15 Use rapid cooling equipment or an ice bath to cool food. Pasta was returned to the ice bath & quickly cooled to 41F or below, at this time.
4-502.11 Calibrate thermometers according to manufacturer specifications as often as necessary to ensure accuracy. Thermometer reading 37F in ice water. Thermometer calibrated to read 32F at this time.
3-305.14 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment. Sanitizer is too strong.
4-901.11 Allow utensils to air dry before stacking. Wet stacking of clean food pans.
4-903.11 Store single service articles at least 6 inches above the floor. Drink cups are stored on the floor.
6-301.14 Post sign at all handsinks that notifies employees to wash hands. Additional signs provided for all handsinks.
Establishment is named: China Wok this is a name change only.
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Name |
Address |
Distance |
---|---|---|
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