China Wok, 1620 MAIN ST, WINFIELD, KS - Restaurant inspection findings and violations

Business Info

Name: China Wok
Type: Restaurant
Address: 1620 MAIN ST, WINFIELD, KS 67156
Phone: 620-221-3933
Total inspections: 6
Last inspection: Nov 24, 2015

Restaurant representatives - add corrected or new information about China Wok, 1620 MAIN ST, WINFIELD, KS »

Violation code	Inspection Date	Violations	Type	Compliance
3-302.11(A)(2) - --REPEAT: In the walk-in-cooler there is raw chicken stored on a shelf directly above raw, shell eggs. COS - the manager rearranged this upon request. KDA_3_30211A1a - --REPEAT: In the walk-in-cooler there is raw chicken stored on a shelf directly above a container of chopped, raw zucchini. Corrected on Site (COS) - the manager rearranged this. KDA_4_10111A - --REPEAT: In the walk-in-cooler there is sweet and sour chicken and zucchini stored inside of plastic food containers with no labeling indicating they are safe for direct food contact. The food is in direct contact with the containers. COS - the owners had switched many of their containers out to food grade bus-tub containers or stainless steel containers. They switched these last two containers out to food grade containers. KDA_4_20211A2 - --REPEAT: The lid to the sesame seeds has been cut by the owners to allow for shaking the sesame seeds out of the container easily. COS - the manager replaced the lid. The sweet and sour chicken container is cracked. COS - the container was replaced. KDA_6_501111A - --REPEAT: In the back room near the walk-in-cooler there is a steamer for rice. When the tub that sits inside of the steamer is lifted up, there are ten living roaches running around inside of this area. The owners took the steamer out and threw it away. They have provided documentation showing they have a pest control company coming in every month.	11/24/2015	5	Follow-up	Out
3-302.11(A)(2) - --In the make table by the cooking area there is raw chicken and raw beef in the top section. There is no separation between the top of the make table and the cooler below the make table. The raw chicken is hanging directly above a can of raw shrimp. COS - the manager rearranged. --This is not cited as a violation: In the walk-in-cooler Raw Beef was stored above Raw Chicken. Recommend using the silo method to separate different types of raw animal foods such as beef, fish (including shellfish) lamb, pork, and poultry. Please be aware that raw fish, including shell fish, pose a high risk for allergen cross contact and must be stored so it can’t contact other foods. 4-102.11(B)(1) - --In the walk-in-cooler there are jalapenos in a plastic walmart bag. The jalapenos are in a food grade bag inside of the Walmart bag, but some of them have fallen out of the bag and are in direct contact with the plastic of the Walmart bag. COS - the Walmart bag was removed. The container of flour in the dish washing area has a black plastic trash bag lining the flour container. The other containers all have food grade clear plastic bags being used for lining the containers. The manager said she would get this bag changed. KDA_3_30111B - --An employee in the back room was chopping broccoli up into small pieces. He was handling the broccoli with his bare hands. When asked, the manager said that this broccoli would be used in a cold salad for the buffet. Corrected on Site (COS) - let her know that since the broccoli was not to be cooked, it could not be handled with bare hands. The broccoli was discarded and the employee continued with gloves on. KDA_3_30211A1a - --In the make table by the cooking area there is raw chicken and raw beef in the top section. There is no separation between the top of the make table and the cooler below the make table. The raw chicken and raw beef hanging in the make table, as well as a can of raw shrimp on a shelf inside of the cooler, are directly above raw mushrooms in the cooler. COS - the manager rearranged. There is raw shrimp on a shelf in the cooler below the make table. The raw shrimp is directly above raw zucchini on a lower shelf. COS - the manager rearranged. KDA_3_30211A1b - --There is raw shrimp on a shelf in the cooler below the make table. This raw shrimp is directly above a container of dumplings. The manager said the pork in these dumplings is precooked. COS - she rearranged. KDA_3_30212 - --There are unlabeled items throughout the kitchen that the manager identified. They include sugar, salt, MSG, garlic, red chiles, unsweetened tea, and water. COS - the manager labeled these items. KDA_3_30412A - --The scoop in the white rice steamer in the kitchen does not have a handle. The scoop is in direct contact with the rice. KDA_3_30414B1 - --The wiping cloths in the dining area are being stored in water. The manager said they wipe the tables down with bleach water at the end of the day, but throughout the day they only use water. KDA_3_40311A - --There were egg rolls that were reheated in the kitchen and put on the buffet for hot holding. They were only measuring 119.8 F when they were taken to the buffet. COS - the egg rolls were reheated to 165.7 F KDA_3_50116A1 - --In the back area by the walk-ins there is a warmer that has a bag of cooked rice inside. This rice is measuring 106.7 F. The cook said this rice is for sushi orders that are called in. The rice has been here for a few hours, per the cook. COS - the rice was reheated. KDA_4_10111A - --The following food items are stored in sterilite containers that have no markings indicating they are safe for direct food contact. The food items are in direct contact with the plastic of the containers: Three containers of chicken in the kitchen cooler One container of dumplings in the make table cooler Six containers of chicken, two containers of shrimp, one container of beef, and a container of cream cheese mix in the walk-in-cooler There are two blue buckets that are not labeled for direct contact with food that have onions and celery inside of them in the walk-in-cooler. The onions and celery are in direct contact with the plastic of the containers. In all cases, let the manager know that these containers need to be switched out with food grade containers. KDA_4_20211A2 - --There are cracked and chipped containers being used to store chicken, shrimp, beef, cream cheese mixture, and dumplings throughout the kitchen coolers and walk-in-cooler. The lid of the sesame container has been cut to allow holes for pouring out the sesame seeds. The lid is not smooth and easily cleanable with these cuts. COS - the manager put the sesame seeds into a new container. KDA_4_30112B - --There are large pans in the ware washing area that will not fit inside of the 3 vat sink or inside of the dishwasher. The manager, when asked, said they wash these at the spray head and make up bleach water to clean them out. COS - providing a variance request for these items today for her to complete. She is completing this form with me today during the inspection. KDA_4_50111A - --The shelf in the drawer to the white "Crosley" cooler in the kitchen is duct taped to hold it together. The shelves in the make table cooler are rusting at the edges. KDA_4_50213A - --A single-use plastic cup is being reused as a scoop in the white rice steamer in the kitchen. A metal can originally used for ketchup is being reused to store shrimp in the cooler underneath the make table. KDA_4_60111A - --The water pitcher in the dining area has sticker residue on the outside of the pitcher. The sticker residue is left over since the last time the pitcher was cleaned. The manager said they can scrub this sticker off when it is washed. The vent hood above the cooking area has grease accumulating to the point it is starting to drip down from the vent hood above the food area. The manager said they have this cleaned every six months. She said they have someone coming in to clean it in the next couple of weeks. The door seal in the white cooler in the kitchen has a buildup of food debris/crumbs inside of it. Let the manager know this needed to be cleaned. KDA_4_90311B - --There are uncovered and non-inverted plates in the buffet area. There are non-inverted and uncovered pans on a shelf near the dishwasher. These containers are being stored as clean. KDA_4_90311C - --There are styrofoam to-go containers and aluminum to-go containers in the kitchen. They are outside of their original protective packaging, neither covered nor inverted for protection. KDA_5_40211 - --There are frozen shrimp inside of the 3 vat sink thawing. This sink is directly plumbed into the sewage system. The sink are sitting directly in the base of the sink. COS - the shrimp were moved into a bus tub that was balanced between vats above the sink so that the shrimp are above the flood rim of the sink. KDA_6_20215A3 - --The side door from the cooking area has a screen door protecting it. There are 1-2 inch gaps around the edges of this door. KDA_6_501111A - --There are approximately 50 rodent droppings, some fresh appearing, in the cabinet below the drink prep area in the kitchen. There was one living roach in the kitchen crawling on the bottom of a warmer container when it was removed from the base. The manager provided pest control records showing they have a pest company coming in monthly spraying for roaches. KDA_6_50112A - --There is food debris and grease accumulation below the cooking equipment in the kitchen. There is grease splatter on the walls behind the cooking equipment. KDA_7_10211 - --There is an unlabeled spray bottle underneath the hand sink in the kitchen. The manager said this is bleach water for cleaning. COS - she labeled the bottle in Chinese and in English. KDA_7_20111A - --There hand sanitizer on a table on the dining floor directly next to/against a box of fortune cookies. COS - the manager moved the hand sanitizer upon request. KDA_7_20111B - --In the ware washing area there is a can of WD-40 sitting directly on top of the meat slicer. COS - the manager moved the WD-40. In the ware washing area there is a bottle of hand soap balanced on the edge of the 3 vat sink. There is shrimp sitting inside of the sink this soap is above. COS - the shrimp was moved. KDA_Defacto - --Buffet Steam 1: Dumpling - 154.3 F Buffet Steam 2: Honey Chicken - 139.7 F Buffet Steam 3: Sweet and Sour Chicken - 142.7 F Buffet Rice Steamer: Rice - 154.7 F Steamer (Kitchen): Fried Rice - 160.9 F Steamer (Kitchen) 2: White Rice - 158.7 F --Frozen shrimp are being thawed under cold running water. --No items in the kitchen/coolers/walk-ins were dated. The manager identified all items as being made fresh almost daily, or from the evening before at the latest. --Ownership verified. --Salad Bar (Buffet): All of these items are measuring in the mid to high 40s. The manager said that these were chopped and prepped this morning around 1030am to 1040am to go on the buffet fresh. (They include chopped lettuce, chopped cantaloupe, oil salad with sliced tomatoes inside) White "Crosley" Cooler (Kitchen): Egg Roll - 43.5 F Make: Beef - 39.2 F Cooler under Make: Dumplings - 39.7 F Walk-in-Cooler: Shrimp - 39.8 F --Smaller containers used for food cooling in the walk-in/reach-in-coolers. Larger containers of food are being cooled in the walk-in-freezer, uncovered. --The dishwasher is showing 50ppm chlorine. --There are chlorine test strips available at the dishwasher. --There are several items in the coolers and walk-ins that the manager said were prepared by the main cook this morning when he came in around 730 am. He is identifying these items as having been put in the coolers around 9 am to 930 am. They include sweet and sour chicken, sweet and sour pork, and noodles. They are all measuring between 45 F and 55 F.	11/10/2015	26	Complaint	Out
Details not available.	05/16/2014
Details not available.	04/01/2014
Details not available.	03/10/2014
Details not available.	03/04/2013

3-302.11(A)(2) - Cross contamination by Raw Animal FOOD type - FOOD shall be protected from cross contamination by separating types of Raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: using separate equipment for each type- arranging each type of FOOD IN equipment so that cross contamination of one type with another is prevented- or, preparing each type of FOOD at different times or IN separate areas
4-102.11(B)(1) - P - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES shall be safe.
KDA_3_30111B - FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
KDA_3_30412A - In-use utensil storage (Handles above top of container) Except as specified under 3-304.12(B), during pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD and the container.
KDA_3_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
KDA_3_40311A - Reheating PHF/TCS for Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74�°C (165�°F) for 15 seconds.
KDA_3_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57�°C (135�°F) or above.
KDA_4_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
KDA_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_30112B - Sink compartments shall be large enough to accommodate immersion of the largest EQUIPMENT and UTENSILS. If EQUIPMENT or UTENSILS are too large for the WAREWASHING sink, a WAREWASHING machine or alternative EQUIPMENT as specified in ¶ (C) of this section shall be used.
KDA_4_50111A - EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
KDA_4_50213A - SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
KDA_4_90311C - SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under ¶ 4- 903.11(A) and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.
KDA_5_40211 - Except for floor drains that originate IN refrigerated spaces that are constructed as an integral part of the building, a direct connection may not exist between the SEWAGE system and a drain originating from equipment IN which FOOD is placed.
KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
KDA_6_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
KDA_7_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.
KDA_7_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.

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