- Hot Holding Potentially Hazardous Foods (46.385(a)(1))
--Cooked chicken was held at 75 °F, in the food prep area, rather than 135°F or above as required. It was reported that chicken was cooling at room temperature for half hour. Food was immediately placed in refrigeration.
- Maintenance & Operation of Manual Warewashing Equipment (46.676(a)-(c))
--Food facility using manual ware washing sink for food preparation. Food prep sink was observed dirty and not in use.
- Objective of Cleaning Food Contact Surfaces & Utensils (46.711(a))
--The food prep sink, a food contact surface, was observed to have foodresidue and was not clean to sight and touch.
- Plumbing Facilities in Good Repair, Cross Connection Prohibited, Scheduled Inspections, Cleaning Water Reservoirs (46.825(b)-(e))
--Plumbing system not maintained in good repair - observed water leaking at the three compartment sink and the wok cooking station.
- Outer Openings Protected, Exterior Walls & Roofs Protective Barrier (46.922(e)(f))
--Front door was observed propped open.
- Limitations on Animals (46.982)
--Rodent droppings were observed in back area of facility and flies observed through out.
- Objective of Cleaning Grease & Soil Accumulations & Nonfood Contact Surfaces (46.711(b)(c))
--Observed inside bottom of deep fryers, shelves in the walk-in refrigerator, and door handles on refrigeration/freezer equipment were with an accumulation of dust, dirt, food residue, debris on non-food contact surfaces.
- Handwashing Facility - Handwash Cleanser, Hand Drying, Signage, Handwash Aids or Devices Use Restriction (46.941(b)-(e))
--Soap and paper towels were not available at the handwash sink in the ware washing/food prep area.
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10/27/2014 | Regular |
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