Eating, Drinking or Using Tobacco (46.151(a))
--One male employee observed eating during break in food prep area of kitchen.
In-Use Utensils & Between Use Storage (46.302)
--Two cleavers stored between stainless steel prep benches on the south side of the island in the kitchen. One set of tongs stored behind water line to slop sink adjacent to single door roaster.
Time as a Public Health Control for Potentially Hazardous Foods (46.385(c))
--The firm is timing ice tabled product at the sushi bar (sashimi products) and on the buffet line (cooked craw fish, shucked oyster when served, cut melons and other Temperature/Time Control for Safety. The firm has irregular and or missing records to confirm disposition after 4 hour time limit.
Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
--Easily observable black mold and old dreid food product build up on bottoms of the racks in the walk in produce cooler. Some dried product on racks in the walk in meat/seafood cooler.
Storing Clean Items (46.774)
--Dish racks continue to be stored in foot traffic area at the ware washer. Customer service flat ware (forks and spoons) stored business end up on top of ware washer.
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