Flaming Wok

Inspector's notes

Observed 6 trays of cooked chicken and fried chicken cooling at room temperature with internal temperatures between 89*F and 110*F at time of inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. PIC stated the cooked chicken and fired chicken were prepared about 30 minutes to 1 hour prior to inspection. PIC moved the cooked chicken and fried chicken in walk-in refrigerator for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection. This is a 3rd time repeat violation.

Inspector's notes

Observed a rice scoop stored in standing water at approximately 81°F. In-use utensils must be stored in water at135°F or above, 41°F or below, or on a clean, dry surface. The rice scoop was removed, and a new scoop was stored properly at the time of inspection. Corrective Action: Corrected at time of inspection. This is a repeat violation.

Inspector's notes

Observed garbage without bags stored on the ground outside the kitchen entrance. This condition may attract pests and create a public health nuisance. Corrective Action: Correct prior to next routine inspection. This is a repeat violation.

Inspector's notes

Observed cooked chicken and fried chicken cooling at room temperature with internal temperature of 92*F and 109*F at time of inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Manager stated the cooked chicken and fired chicken were prepared about 30 minutes prior to inspection. Manager moved the cooked chicken and fried chicken in walk-in refrigerator for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection. This is a repeat violation.

Inspector's notes

Observed a rice scoop stored in standing water at approximately 92°F. In-use utensils must be stored in water at 135°F or above, 41°F or below, or on a clean, dry surface. The rice scoop was removed, and a new scoop was stored properly at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed garbage without bags stored on the ground outside the kitchen entrance. This condition may attract pests and create a public health nuisance. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed one employee drinking water from bottle without straw. Employee was stopped and manager was notified. Please drinking water using a bottle with lid and straw. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chlorine sanitizer concentration in 3-compartment sink measured less than 10 ppm. Reviewed the sanitizer concentration parameters with manager. Manager prepared chlorine sanitizer to 50 -100 ppm at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 8 big containers of fried chicken cooling in the kitchen with internal temperatures between 79*F to 110*F, TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Employee put the fried chickens into walk-in refrigerator for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked BBQ chicken stored on food prep sink with internal temperature of 81*F and raw bean sprout stored at food prep bench with internal temperature of 67*F. Manager stated the cooked BBQ chicken was taken out from walk-in refrigerator about one hour prior to inspection and raw bean sprout was taken out from walk-in refrigerator about 30 min prior to inspection. All TCS food must be cold holding at 41*F or below. Manager put cooked BBQ chicken and raw bean sprout back to walk-in refrigerator for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed about 5 big containers of fried chicken and fried pork on upper shelf in walk-in refrigerator without date marking. Manager stated the fried chicken and fried pork were prepared one day prior to inspection. Reviewed the date marking parameters with manager. Manager put date marking on above food at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris and grease heavily accumulated on the surface and ground of the waste oil tank and electric box at time of inspection. Please clean and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.