HOT WOK CHINESE RESTAURANT

Food properly labeled; original container — Inspector Note: Observed seasonings and sauces stored on the attached flat grill shelving (salt, soy sauce, oil, peppers, sugar, msg, white sauce, and more (12 items)) , on the shelf under the steam table a pan of a type of sweet suace, in a container under the prep top cooler a mayo based sauce), and in 3 pales under the steam table in reused soy sauce containers(general gso sauce, sweet sauce, and teryiki) without name labels. CA: Food Storage Containers must be Identified with Common Name of Food when not easy to identify. COS: PIC labeled containers.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Inspection report posted from 2023. CA: Most recent inspection report must be posted. CORRECT WITHIN 72 HOURS

Proper cold holding temperatures — Inspector Note: Observed foods in the main kitchen's reach in cooler (white) at 46F, prep top unit beef at 45F and lo mein at 50F. CA: Cold hold TCS foods must be maintained at 41F or below.] COS: Foods discarded.

Proper hot holding temperatures — Inspector Note: Observed chicken on a cart at 99F stored with the pans of seasonings/sauces in front of the grill in the main kitchen. CA: Hot hold TCS foods must be maintained at 135F or above. COS: Chicken discarded.

Proper hot holding temperatures — Inspector Note: Observed crispy rice in the main kitchen individually packaged at 84F on a shelf and a tray near the back door at 81F. CA: Hot hold TCS foods must be maintained at 135F or above. COS: Discarded

Food properly labeled; original container — Inspector Note: Observed seasonings and sauces stored on the attached flat grill shelving (salt, soy sauce, oil, peppers, sugar, msg, white sauce , on the shelf under the steam table (lemon pepper and soy sauce), in a pale under the steam table(general gso sauce) without name labels. CA: Food Storage Containers must be Identified with Common Name of Food when not easy to identify. COS: PIC labeled containers.

Physical facilities installed, maintained, and clean — Inspector Note: Observed 4 ceiling tile removed/displaced allowing to see internal ventilation. CA: Ceiling tile must be maintained in good repair. COS: Tile placed in position and closed.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed personal food in walk-in cooler, reach in refrigerator, and reach in freezer stored among consumer food. C/A: Employee food must be segregated and labeled in food service establishment. COS: Walkin cooler items labeled and removed to two door reach in. Reachin personal food placed in the two door reachin cooler amongst personal food. Reach in freezer food placed in the reach in freezer door.

Food separated and protected — Inspector Note: In walk in cooler of main kitchen observed raw chicken stored above raw shrimp. CA: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables-- foods stored vertically with ready to eat foods above raw animal foods and raw proteins stored with highest minimum required cook temperature at the top/above. COS: Raw chicken stored below raw shrimp

Food stored covered — Inspector Note: Observed seasonings and sauces stored on the attached flat grill shelving (salt, soy sauce, oil, peppers, sugar, msg, white sauce , on the shelf under the steam table (lemon pepper and soy sauce), in a pale under the steam table(general gso sauce), and on the stove top (broth) uncovered. Observed chicken on the attached flat grill shelving and tofu in the two door reach in uncovered. CA: Food shall be covered to protect from possibility of overhead contamination. COS: Food covered

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed oven grid with an accumulation of oil/food to a sickle. CA: Equipment, food contact surfaces must be maintained clean to sight and touch. MUST be cleaned within 10 days.