WOK EXPRESS CHINESE FAST FOOD RESTAURANT health score and inspection history

Label all food or ingredients that are not in the original package with the common name of the food// Label all dry ingredients and sauces stored throughout the food operation.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Encrusted grease deposit buildup on exterior of fryers.

Store food wrapped, in packages or in covered containers to prevent contamination. // Containers of cooked chicken, veggies, and sauces stored uncovered in WI and RI cooler. 3-305.11 Store food at least 6 inches above the floor.// Food stored directly on the floor in WI cooler and freezer 3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures.// Raw chicken stored above raw beef

3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment.// Sanitizer bucket tested 0ppm for chlorine. PIC COS and tested 100ppm by end of inspection.

Allow utensils to air dry before stacking.// Metal container stacked wet above sink area

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1) Grease residue on flooring behind frying equipment (2) Grease buildup on hood vent filters

3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment.// Chlorine sanitizer tested more than 200ppm. PIC COS and sanitizer tested 100ppm by end of inspection.

Allow utensils to air dry before stacking.// Metal containers stacked wet.

Clean the grease receptacle at a frequency necessary to prevent accumulation of soil or becoming attractants for pests.// Encrusted grease on exterior of grease receptacle.

Store food wrapped, in packages or in covered containers to prevent contamination. // Containers of chicken, sauces, cabbage mix, and eggrolls stored uncovered. 3-305.11 Store food at least 6 inches above the floor.// Food stored directly on the floor in WI cooler and freezer. 3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive)// Raw beef and chicken stored above eggs. 3-307.11 Store raw animal products below and away from produce and ready to eat foods. (preventive)// Raw chicken stored next to uncovered onions.

(A) Use rapid cooling equipment (i.e. blast chillers, freezers) or an ice bath to cool food.// Pans of noodles temping 54-65F degrees cooling at room temp. by back door. Per PIC noodles were cooked approx. an hour before I arrived. PIC placed in WI cooler.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta) // Dry ingredients by grill/cooking station not labeled.

Label all toxic items not in original containers with the common name of the product (Pf).// Chemical bottle with unknown contents not labeled. PIC COS by labeling by end of inspection.