WOK CUISINE BUFFET health score and inspection history

Provide lockers or other suitable facilities for storage of employees’ personal belongings.//Employee personal items stored on top of can storage rack.

Provide corrosion-resistant, nonabsorbent, and smooth material for nonfood-contact of equipment that are exposed to splash, spillage, or food soil.//Cardboard used to catch spillage on shelves throughout establishment

Store raw shell eggs below and away from ready to eat food. (preventive)//Raw shell eggs stored over RTE produce.

Thaw TCS food: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave.//Shrimp thawing in room temp, stagnant water in 3-compartment sink.

Provide safe, unadulterated, and honestly presented food.//Pan of raw chicken stored on floor of WI cooler with parts of chicken hanging over the side and touching the floor. COS PIC voluntarily discarded.

Provide a utensil with a handle for serving or dispensing food or ice.//Provide utensil with handle for all dry goods.

(A)(2) Maintain TCS food at 41 F or below.//Cut tomatoes, melon, and lettuce at 54F on buffet line. COS PIC voluntarily discarded.

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.

(A) Use rapid cooling equipment (i.e. blast chillers, freezers) or an ice bath to cool food.//Steamed shrimp cooling in plastic containers in lowboy make table with table lid closed.

Store raw shell eggs below and away from ready to eat food. (preventive)//Raw shell eggs stored over RTE fruit and vegetables 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 stored over cooked and raw shrimp in WI cooler.

Provide corrosion-resistant, nonabsorbent, and smooth material for nonfood-contact of equipment that are exposed to splash, spillage, or food soil.//Cardboard used to catch grease from cooking area.

Store between-use utensils in a container of water at 135 F or above.//Rice paddle stored in room temperature water. 3-304.12 Provide a utensil with a handle for serving or dispensing food or ice.//Bowl used to scoop chicken. Scoops without handles used to scoop dry goods. 3-304.12 Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice.//Scoop for ice in soda fountain left with handle touching top layer of ice. 3-304.12 Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.//Ice scoop for main ice machine left on top of machine.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.//Live roaches seen throughout establishment.

Clean toilets, urinals, and plumbing fixtures as often as necessary to keep them clean.//Clean mop sink to remove food debris build up.

Allow utensils to air dry before stacking.//Wet stacking of plastic cups by soda fountain.

Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used.

JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation when using on-site food safety training.//Certified Food Safety Manager not on site

(A)(2) Maintain TCS food at 41 F or below.//Cut melons, tomatoes, and lettuce between 50-61F on buffet line. COS items were discarded.

Provide corrosion-resistant, nonabsorbent, and smooth material for nonfood-contact of equipment that are exposed to splash, spillage, or food soil.//Grease soiled cardboard on shelves near cook line.

Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice.//Ice scoop handle touching top layer of ice in soda machine ice well. 3-304.12 Provide a utensil with a handle for serving or dispensing food or ice.//Provide a scoop with a handle for all dry goods.

Store food wrapped, in packages or in covered containers to prevent contamination.//Open container of cripsy wonton strips in dry storage with bowl stored on top.

5-205.15(B) Repair condensate leak in refrigeration units.//Small condensate leak in WI freezer 5-205.15(B) Repair slow or inoperative drain (indoor or outdoor).//Clogged floor drain in dry storage area.

Allow utensils to air dry before stacking.//Wet stacked metal pans, containers, and cups throughout.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.//Clean hood above both cooking areas. 6-303.11(A) Provide at least 10 foot candles of light at 30 inches from floor in WI refrigeration units, dry food storage areas, and in other areas and rooms during periods of cleaning.//Lights out in dry storage area.

Label all toxic items not in original containers with the common name of the product (Pf).//Unlabeled chemical spray bottle hanging on hand sink next to cook line.

Clean interiors and door seals of microwaves at least every 24 hours. 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.//Clean speed racks to remove food debris.

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JCDH 2.2 Provide food safety training for all food handlers as required.//Only the owner had food safety training. JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation when using on-site food safety training.//Owner was the only one with ServSafe and was not on the premises at the time of inspection.

Store between-use utensils in a container of water at 135 F or above.//Rice paddle sitting in room temp water 3-304.12 Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.//Ice scoop laying on top of machine. 3-304.12 Provide a utensil with a handle for serving or dispensing food or ice.//Containers without handles used to dispense sugar.

3-501.16(A)(1) Maintain TCS food at 135 F or above.//Cooked beef and fried chicken sitting on prep table at 72F. Fried chicken and satay chicken on buffet steam table at 109F. COS all foods were discarded.

Provide appropriate, readily accessible thermometer for verifying internal food temperatures.//Establishment does not own a thermometer.