Wok & Sizzle Indian Fusion

Inspector's notes

Observed a condiment cart placed directly in front of the handwashing sink in the kitchen, obstructing access to the sink. Handwashing facilities must be readily accessible and maintained free of barriers or obstructions at all times. PIC relocated the condiment cart to provide unobstructed access to the handwashing sink at the time of inspection. Corrective Action: Corrected at time of inspection. This is a repeat violation.

Inspector's notes

Observed raw chicken stored above prepared curry sauces and a ready-to-eat vegetable salad in the walk-in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection. This is a repeat violation.

Inspector's notes

Observed the chlorine sanitizer concentration in the mechanical dishwasher below 10 ppm. Observed the quaternary ammonium (QUAT) sanitizer concentration in the three-compartment sink above 400 ppm. Educated PIC the sanitizer concentration parameters. All utensils and food-contact surfaces were washed, rinsed, and sanitized in the three-compartment sink using the properly maintained QUAT sanitizer solution. The QUAT sanitizer concentration was corrected to 150–400 ppm at the time of inspection. The PIC contacted a repair technician for the mechanical dishwasher and will continue using the three-compartment sink for ware washing until the dishwasher is repaired and verified to provide the required sanitizer concentration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rice, raw chicken, and raw fish stored on the floor in the walk-in cooler. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection. This is a repeat violation.

Inspector's notes

Observed no u-shaped toilet seats in restrooms at time of inspection. Repeat violation: 2nd Consecutive. Replace prior to next routine inspection.

Inspector's notes

Observed handwashing sink in the front of house with a coconut stored inside the sink basin at time of inspection. Observed handwashing sink in the back of house filled with dishes and there was a cart stored in front of the hand sink at time of inspection. Observed no paper towels at the handwashing sinks in the facility at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. PIC will ensure establishment discontinues use of handwash sinks for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken throughout the walk-in cooler stored above curry sauces, yogurt, and cooked tofu at time of inspection. Observed raw fish stored above yogurt at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Person in charge (PIC) properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Emailed PIC with separation of storage guidance document at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple pans of cooked chicken sitting out at ambient temperature with temperatures between 95 to 103*F at time of inspection. Per cook, the chicken was cooked 30 minutes to an hour prior to inspection. Cook moved the cooked chicken to walk-in cooler to rapid cool 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed water bottles being stored in ice machine where ice is being utilized for customers drinks at time of inspection. Ice used as an exterior coolant may not be used as an ingredient in any food/drinks. Person in charge (PIC) removed bottles from ice wells, burned the ice, sanitized the well, and refilled the ice at time of inspection. Corrective Action: Corrected at time of inspection. 3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Observed containers of cooked chicken stored on the floor and under a prep table in the cooking area at time of inspection. Observed multiple food storage containers stored directly on the floor at time of inspection. Food and food containers must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed unusable quat test strips in facility at time of inspection. Establishment utilizes quat sanitizer for sanitizing food contact surfaces at time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on 4/30/2026.

Inspector's notes

Observed no u-shaped toilet seats in restrooms at time of inspection. Repeat violation: 2nd Consecutive. Replace prior to next routine inspection.