China Wok

In-use utensils: properly stored — Inspector Note: Observed scoop with handle stored in flour and sugar with handle touching food in main kitchen. Observed knife in crevice of prep top in main kitchen. C/A- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS- Knife removed. Scoops placed handle up in food.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed several single use boxes and plastic containers throughout the main kitchen faced lip up not protected from any overhead contamination. C/A- COS- all items faced lip down

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hand sink next to mop sink without hand drying provisions. C/A-Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf COS- Roll of paper towels placed at hand sink

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed two containers and a whisk in hand sink nect to mop sink in main kitchen. CA-A handwashing facility may not be used for purposes other than handwashing. COS- items removed

Proper cold holding temperatures — Inspector Note: Observed ranch and yum yum sauce in FS RIC holding above 41F. Observed cooked chicken, pork, and shrimp in prep top cooler holding above 41F. C/A- Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS- Ranch and yum yum discarded. Per PIC chicken, shrimp, and pork cooked at 11:00am, placed in WIC for cooling.