The Wok, 1825 Silverada Blvd, Reno, NV - inspection findings and violations

Business Info

Name: THE WOK
Address: 1825 Silverada Blvd, Reno, NV
Total inspections: 5
Last inspection: 4/22/2015

Score
100

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Inspection findings	Inspection date	Type	Score
General Comments that relate to this Inspection All violations corrected at time of re-inspection. Thank you.Notes:- Chicken observed cooling in shallow pans in kitchen. Chicken temped at 80 F after 1 hour. Operator has good working knowledge of 2-step cooling process. - Observed raw chicken and beef properly thawing in refrigeration (walk-in unit).- All food properly stoerd off ground in both walk-in units. - Thermometers present in all cold holding units.l A digital thermometer available for cooks. - All scoops properly stored in ice bins and in dry storage bins. - Lighting adequate and non-working lights repaired. - Rice paddle stored in hot water @ 166 F in crock pot. Reviewed with operator to keep ALL personal items such as personal cell phones away from operations of business such as shelved and food prep areas.	4/22/2015	Routine Reinspection 1st	100
[5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation Observed fried rice and white rice improperly cooling in walk in reefer. Reviewed with operator to cool thick masses of food in shallow pans no thicker than 3 inches. Potentially hazardous hot foods such as rice can be rapidly cooled using ice water baths; turning over rice with paddle and or using a fan to blow across hot rice. Rice cooling in walk in unit noted at 71- 120 F. Rice was noted to be cooked recently and operator was instructed to reheat fried rice to 165 F for 15 seconds and restart cooling process. * Corrected on site.White rice was paddled and place in ice and water bath * Corrected on site. Hot foods shall be cooled from 140 F to 70 F within the first 2 hours.After the first cooling step has been achieved than hot foods can be cooled from 70 F to 40 F within another 4 hours. Foods shall be cooled uncovered. Do not cover hot foods while cooling. [2] Food protected during storage; preparation; display; service; transportation 050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Observed boxes of food and containers of food stored on floor of walk in kitchen and walk in freezer. All food must be stored off ground. Do provide inverted crates or pallats to store food containers off ground.Observed several food items in walk in units covered with dinner cloths. Discontinue using any cloth linens; wiping cloths and napkins to cover food. [2] Handling of food; ice; minimized 060) Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.Discontinue using bowls as scoops for bulk ingrediant dispensing. Discussed with operator to provide scoops with handles to minimize hand contact to food product. [2] Potentially hazardous food properly thawed 070) Incorrect thawing. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth.Observed raw chicken and raw beef thawing at room temperature in back kitchen on speed racks. * Corrected on site. Reviewed with operator the proper ways to thaw foodss. Frozen foods may be thawed under running water; in refrigeration at 40 F or lower or as part of a continual cooking process in a microwave or oven. [1] Thermometers provided and conspicuous Facility shall acquire a food thermometer to record and monitor both hot and cold holding of potentially hazardous foods and final cook temps. of potentially hazardous foods. Do provide enough food thermometers for employees and train them on their use.Observed missing thermometer at one door Coca Cola reach in unit. Ice tea temped at 37 F inside unit.080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature. [1] In-use food; ice dispensing utensils properly stored 090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed ice scoops improperly stored in both ice bins. Observed several metal scoops stored improperly in dry bulk ingrediants such as flour; sugar; etc.Discontinue storing rice paddles and other in-use utensils in room temperature standing water. In use equipment such as tongs; rice paddles and knives must be stored clean and dry or in hot water at a temperature of 140 F or higher. [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve) No chemical test kits available. Must provide chlorine chemical test kit to monitor sanitizing levels of dishwasher and sanitizer wate at sanitizer bucket.Dishwashere recorded at 100 ppm using health inspector's test strips. Do lower the concentration of chlorine used at sanitizer bucket to be at levels between 50-100 ppm.* Use one cap of bleach ot one gallon of water and test solution with chlorine test kit. [1] Lighting provided as required; fixtures shielded 370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.Facility shall replace all non-working lights throughout facility. [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel 410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.Observed several uncovered personal drinks throughout cookline. Discussed with operator to have employees have their personal drinks covered with a lid and a straw provided. Discontinue storing employees personal potentially hazardous foods in the temperature danger zone. The temperature between 40 F - 140 F. General Comments that relate to this Inspection Cold holding temps. recorded:Noodles @ 41 F; pork @ 41 F; wontons @ 41 F; tofu @ 41 F; raw chicken between 40-41 F; raw beef @ 39 F; shrimp @ 40 F; lettuce @ 40 F and vegetarian eggrolls @ 40 F. * Food properly stored; no raw over ready to eat foods. Hot holding temps. recorded:Stir fried noodles @ 147 F; rice @ 157 F; egg drop soup @ 151 F and hot and sour soup @ 151 F.Handsinks properly stocked. Discussed with operator to discontinue using sponges to clean throughout facilty. Sponges harbor bacteria and can spread microorganisms.Reviewed with operator 2 step cooling process; proper thawing procedures and how to properly store in use rice utensils in hot water. Recommend acquiring a crock pot that can hot hold water at 140 F or higher to store in use food service utensils.Do lower concentration of chlorine used at chlorine sanitizer buckets to be at levels between 50-100 ppm. Use less than one cap of bleach to one gallon of water and check sanitizer solution to be at proper levels.	4/15/2015	Routine Inspection 1st	83
[2] Food protected during storage; preparation; display; service; transportation Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination. General Comments that relate to this Inspection Notes-Hand sinks properly stocked and used.-Hot Holding-Soups 183-185F.-Rice 165F.-Cold holding-Pork 38F.-Chicken 37F.-Shrimp 38F.-Ice machine clean.-Reach-In 38F.-Reach-In36F.-Walk-In 36F.-Freezer 0F.-Three compartment sink ok.-Dish washer sanitizer at 100 ppm chlorine.-Wiping cloth sanitizer buckets at 100 ppm chlorine.-Test stripes available.-All lights properly shielded.-Bathroom properly stocked.-Alcohol warning properly posted.	6/27/2014	Routine Inspection 1st	98
General Comments that relate to this Inspection The items noted on the previous inspection conducted on 3/26/2014 were corrected.Dish washer installed on 5/2/2014; chlorine concentration checked at 100 ppm and thermometer at 130 F. Chlorine test strips are available. Check chlorine concentration twice daily to ensure proper chlorine concentrations at all times.Owner received ServSafe certificate and will apply for WCHD certifcate by 5/14/2014. One or two addtitional employees will take a certification class soon.	5/7/2014	Opening Reinspection 1st	100
General Comments that relate to this Inspection The items noted on the previous inspection conducted on 3/19/2014 have been completed. Ok to issue permit to operate.All refrigerated equipment at below 40 F. Outdoors walk-in freezer at 0 FHand sink stocked with soap and paper towels except for restrooms; ensure to stock dispensers with soap in restrooms before starting food prep activities.Cut drain pipes for ice bin and soda dispenser so that ends of pipes are one inch above the top of floor sink.Clean all areas; clean and sanitize prep surfaces and food contact surfaces of equipment and utensils prior to start of food prep activities.Plans to open about 4/3/2014.Risk category 4 assigned. CFPM coverage required on all hours of food operations by 5/26/2014. assigned. Owner completed an approved certification class last week and wll apply for WCHD certificate when ServSafe certificate is received; will have one or two additional staff members take a certification class to provide reqiuired CFPM coverage.	3/26/2014	Opening Inspection	100

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