Golden Wok Chinese Restaurant

Inspector's notes

Observed bamboo shoots 48*F, previously canned pineapple 70*F, water chestnuts 46*F on top of the cookline at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per employee, TCS food items are taken out for orders and were out of the cooler for less than one hour. Discussed using time as a control for food safety. All TCS foods improperly cold held were placed in the prep table at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two containers of cut cabbage on the cookline 81*F at the time of inspection with no written documentation/ time stamping for the TCS food. Per PIC, cabbage is under time as a control and only used for two hours, cabbage was taken out of the cooler at 10:45am. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build up of food debris and residue on equipment door handles at the time of inspection. Also observed build up on the outside surface of food containers in dry storage and in the walk-in cooler at the time of inspection. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection. *Consecutive repeat violation: 2nd.*

Inspector's notes

Observed build up of residue on scoops for bulk storage used for flour, cornstarch, and dry batter mix at the time of inspection. Except when dry cleaning methods are used as specified under § 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cleaned frequency necessary to preclude accumulation of soil or mold. PIC removed scoops from containers and washed them at the time of inspection. PIC was instructed to properly wash, rinse, and sanitize containers before refilling to prevent build up. Corrective Action: Corrected at the time of inspection.

Inspector's notes

Observed build up of dust and organic matter in walk-in cooler on shelves and on the cooler fans. Also observed build up of food debris on equipment door handles at the time of inspection. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food manager on-site at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed box of eggplant in walk-in cooler with organic matter growth and discoloration on eggplants. Also observed the same eggplant in the prep table near the cookline. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed canned water chestnuts 56*F, canned bamboo shoots 47*F, cut cabbage 46*F-49*F on the counter on the cookline at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per PIC, TCS food items were taken from the walk-in cooler less than an hour prior to the time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed scoop used for rice sitting in still water at 99*F at the time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a rusted metal cooling plate at the bottom of an in-use ice machine at the time of inspection. The orange, rusted substance of the metal cooling plate had contaminated the ice in the machine, seen at the time of inspection. Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe. The PIC burned all the ice from ice machine, took out metal cooling plate, and sanitized ice machine before continuing use at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the walk-in cooler containers of cooked chicken in the process of cooling, covered in plastic wrap; measured 55*F internally on probe thermometer. Additionally observed containers of fried chicken and containers of fried rangoons in the process of cooling in the single prep table cold-holding unit next to the fryers, stacked on top of each other; measured 70-74*F internally on probe thermometer. Per PIC, all items had been placed in units 1 hour prior. Discussed with PIC cooling cooked items in shallow, unwrapped containers in the walk-in cooler, as prep table cold-holding units may not be able to rapidly cool items to 41°F or less. Stacking containers may also prevent sufficient cooling. 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. Had PIC uncover containers and place them in walk-in cooler. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd consecutive violation.

Inspector's notes

Observed in the walk-in cooler containers of cooked chicken in the process of cooling, covered in plastic wrap. Additionally observed containers of fried chicken in the process of cooling in the single prep table cold-holding unit next to the fryers, stacked on top of each other. Per PIC, all items had been placed in units 30-60 minutes prior. Discussed with PIC cooling cooked items in shallow, unwrapped containers in the walk-in cooler, as prep table cold-holding units may not be able to rapidly cool items to 41°F or less. Stacking containers may also prevent sufficient cooling. 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. Had PIC uncover containers and place them in walk-in cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in the walk-in cooler containers of chopped, raw onions and bell peppers stacked on top of each other such that the outside of the top container was in contact with the vegetables in the bottom container. Discussed with PIC keeping the containers separate from each other as to prevent the outside of the containers from contaminating the food contained in them. PIC unstacked containers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed moist wiping cloths sitting on prep tables outside of sanitizing solution. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed nonfood-contact surfaces such as the bottom of reach-in freezer and areas of the kitchen floor to have an accumulation of food debris and surface soils. Discussed cleaning with PIC. Corrective Action: Correct prior to next routine inspection.

Core-4-602.13, C: Nonfood Contact Surfaces Observed the surfaces of nonfood-contact surfaces including cold holding unit doors and handles and areas of the kitchen floor to have an accumulation of surface soil. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Discussed cleaning with PIC. Correct By: Correct Prior To Next Routine Inspection