Hot Wok

High priority7

• Code 03Food out of temperature

  Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.

  At Flip top; raw shrimp (49°F - Cold Holding); raw beef (50°F - Cold Holding); raw chicken (49°F - Cold Holding); cut cabbage (50°F - Cold Holding). Operator stated not prepared or portioned today, held in cooler less than 4 hours, moved to walk-in cooler/freezer to return items to 41°F within a total of 4 hours.

  Fixed on the spot

  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.

  At flip top; cooked shrimp (77°F - Cooling 1:15). Operator stated cooling since 11:00am, did not reach 70°F within 2 hours, moved to be reheated to 165°F and then start the cooling process over at 135°F-70°F within 2 hours and 135°F-41°F within a total of 6 hours.

  Fixed on the spot

• Code 08Food protection and cross-contamination

  Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.

  At walk-in cooler; plastic wrapped storage container of raw chicken stored over buckets of ready to eat sauce. Operator moved raw chicken to bottom shelf.

  Fixed on the spot

• Code 09Bare hand contact with ready-to-eat food

  Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.

  Establishment has no approved Alternative Operating Procedure. Employee touched fried chicken being held using time as a public health control at room temperature with bare hand. Advised Operator to wear single use gloves/utensils/food service paper when touching ready to eat food not subsequently heated to a minimum of 145°F. Operator washed hands, donned gloves then placed fried chicken to be heated to a minimum of 145°F.

  Fixed on the spot

• Code 12Handwashing and hygienic practices

  Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  Employee handled soiled dishes while washing and rinsing then handled clean equipment, clean utensils and prepared food for customers without washing hands. Operator discussed with employee who then washed hands.

  Fixed on the spot

• Code 14Food-contact surfaces designed and maintained

  Code 14, Food-contact surfaces designed and maintained: Non-food grade towel used as liner for food container in direct contact with cooked pork dumplings.

  Advised Operator to remove towel and to use only food-grade materials for food storage/contact.

• Code 22Food-contact surfaces clean and sanitized

  Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.

  Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food preparation/storage containers at triple sink then placed to dry/reuse without sanitizing; Triple Sink (Chlorine - Not Set Up). Advised Operator to set up triple sink using chlorine as sanitizer to a parts per million dilution of 50-100.