Hot Wok

The inspector came back, found the problems fixed and allowed the business to reopen.

• Insects, rodents, pests and animals
  • Basic: Outer openings not protected during operation and vermin and/or environmental cross contamination present. St callback no change. Operator showed me the door sweep that he purchased but it just needs to be installed.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. At callback observed approximately 55 dead roaches in the following areas: 6 under chemical shelf 3 in tray of water under reach-in cooler 1 in water of soup well 3 under flip top reach-in cooler 15 in walk in freezer 14 under triple sink 2 under hand wash sink next to triple sink 5 in cabinets in dining area 3 under shelves in ding area 3 in cabinet at hand wash sink at front service area. Operator cleaned up and discarded some of the dead roaches as they were pointed out.
  • High priority: Rodent activity present as evidenced by rodent droppings found. At callback observed approximately 52 rodent droppings in the following areas: 45 in corner area under front and side counter below POS area and 7 in tray at water heater.
  • High priority: Roach activity present as evidenced by live roaches found. At callback observed approximately 6 live roaches in the following areas: 2 on the back of flip top reach-in cooler 2 on wall and on leg of dry food storage shelf 1 next to containers of fryer oil by walk-in-freezer 1 under triple sink. Operator killed and cleaned up as they were pointed out.
  • Basic: Outer openings not protected during operation and vermin and/or environmental cross contamination present. At callback no change.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Dented/rusted cans present. See stop sale. Observed a can of tomato ketchup dented and pinched in middle of can. See stop sale.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed crab Rangoon (49°F - Cold Holding) in fridge next to fryer. Operator stated they were out during lunch. Operator stated he will keep in the cooler to chill. Also, cooked pork (54°F - Cold Holding) in flip top reach-in cooler across from wok station. Observed pork stored above rim of cooler. Operator voluntarily discarded cooked pork.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish stored over ready to eat spring roll wraps in reach in deep freezer in dining area. Also, raw chicken stored over ready to eat imitation Krab meat and cooked beef in walk in freezer-Not all foods commercially packaged. Operator removed raw fish and raw chicken to properly store.
• Handwashing and hygienic practices
  • High priority: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched cellphone from counter, then touched clean utensils without washing hands in between. Discussed with operator.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Observed bowl without handle used to dispense rice in bin next to walk-in-cooler. Operator removed bowl.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at flip top reach-in cooler across from wok station soiled/ stained.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on walk in freezer and walk-in-cooler soiled.
• Single-service items
  • Basic: Reuse of single-service or single-use articles. Observed plastic jug sauce container cut in half and reused to dispense soy sauce in prep area.
• Water source
  • Intermediate: Water with a temperature of least 85°F not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink next to triple sink. Operator turned on hot water. Handle leaking at hot water spigot so operator stated he keeps it off until repaired.
• Plumbing and backflow prevention
  • Basic: Water leaking from pipe and/or faucet/handle. Observed faucet leaking at mop sink. Also, water leaking at spigot at hand wash sink next to triple sink.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. Observed hand wash sink next to triple sink blocked with boxes and large trash can. Operator removed large trash can.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed approximately 320 dead roaches in the following areas: 23 under triple sink 4 in cabinet in dining room 3 under front -Side counter at near POS 3 on floor next to fryer oil 6 on floor in dry food storage 10 in walk in freezer 6 near back door 15 on top of water heater And approximately 250 on 5 pieces of sticky tape under dry food storage and equipment storage shelving.
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed approximately 32 rodent droppings in the following areas: 25 at the water heater 6 under front-side counter
  • High priority: Roach activity present as evidenced by live roaches found. Observed approximately 15 live roaches in the following areas: 5 at wall next to rice warmer 1 on floor between fryer and fridge at end of cook line 2 on wall behind dry food storage 1 on wall next to chemical shelf 1 in walk in freezer 3 under hand wash sink next to triple sink 2 on sticky paper trap
  • Basic: Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed back door not protected / gap at bottom of screening during operation and vermin present.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees personal belonging on prep table and at counter across from fryers. Operator removed employees phone, electronics and wallet to properly store.
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. Observed bug spray stored next to mixer utensils. Also, drain cleaner and other cleaner stored next to soy sauce at prep table.