Golden Wok

Contamination prevented during food preparation, storage, display — Inspector Note: Observed several food items stored in the kitchen without a cover to protect from contamination (bacon in the walk in cooler stored below the unit's motor with paint chipping, flour stored in storage area with no cover and raw chicken not covered in the walk in cooler). (Repeat)

Personal cleanliness — Inspector Note: Observed employees handling and preparing food items without hair restraints.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the current inspection report not posted in the facility for the public to view it. A violation report was reviewed and signed by the PIC.

Plumbing installed; proper backflow devices — Inspector Note: Observed the pipe underneath the 3-compartment sink leaking. Also observed a condensation build-up in the reach in cooler (by the fryers). The condensation leak must be serviced within a week by 10/9/2025. A completed work order must be submitted to [REDACTED EMAIL]. Please remove all food from the cooler until repairs are made.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed (1) light out underneath the ventilation hood system.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed an employee's bookbag stored with the dry goods products in the kitchen. All employees items should be stored in a designated area. Also, observed employees/customers worn personal items (shoes, blankets, and clothing) stored with single service items.

Food separated and protected — Inspector Note: Observed several food items improperly stored in the reach in cooler and the walk in cooler (raw chicken stored next to cooked chicken wings, raw chicken stored above vegetables, and raw eggs stored above soy sauce). Advised PIC to make sure to store food items according to cooking temperatures. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) 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, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Proper cold holding temperatures — Inspector Note: Observed several food items stored in the drink reach in cooler and the reach in cooler connected to the prep top cooler with temperatures above 41F degrees. All food items were discarded (COS) (Repeat).

Proper hot holding temperatures — Inspector Note: Observed food item (chicken wings) stored on the steam table (front-end) at temperatures below 135F. Advised PIC to put the chicken wings on TPHC (4 hours) to ensure the food is being discarded at a proper time. The chicken wings were discarded (COS) (Repeat)

Proper cooling time and temperature — Inspector Note: Observed diced potatoes stored in the reach in cooler improperly cooling. The potatoes started cooling at 10:00 AM (held at 4 hours) and were still at temperatures above 70F degrees. Potatoes were discarded (COS).