MAGIC WOK health score and inspection history

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.

Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination./// Clean equipment stored outside the back door.

3-501.16(A)(1) Maintain TCS food at 135 F or above./// Cooked chicken (113F), cooked Shrimp (122F), cooked beef/pork (108F).-COS per PIC, chicken usually lasts about an hour and had been placed on the counter less than an hour ago. Cook placed items back to be reheated to 165F.

Store food at least 6 inches above the floor./// Observed food stored in tubs on the floor in WI cooler. 3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive)/// Raw chicken, raw shrimp, and raw pork/beef stored in make-table cooler next to each other.

Provide food-grade containers for storing all foods./// Rice not stored in food food-grade container.

Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination./// Meat grinder stored outside at back door.-COS PIC placed grinder inside.

Locate insect control devices so that food, equipment, utensils, linens, and unwrapped single-service/single-use articles are not contaminated./// Pest control device stored on shelving with canned goods.