Great Wok
FAILFriday, January 23, 2015 at 7:29 PM
Violations Cited
03-3-501.16
Hot Holding
White Rice......70 F. Provide proper hot holding temperature of 140 degrees F or cold holding temperature of 41 degrees F or below
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
08-3-305-307.11
Food Protection
keep 50 lb. bag of onions at least 6 inches off the floor. Do not use dirty cloths to cover broccoli and other food items.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
14-4-202.11
Food Contact Surfaces Design
provide scoop with a handle for dispensing bulk food items. At the hot line replace worn cutting boards with stains and deep grooves.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
17-4-204.112/.115
Equipment Thermometers
Provide thermometers for all refrigerators without one.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
17-4-302.14
Test Kit Provided
Provide test kit for measuring the sanitizer at the 3 bay sink.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
21-3-304.14
Wiping Cloths Clean Sanitize
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
clean exterior of ALL bulk food containers. Provide interior and exterior of 2 door true reach in. Unit is not used as a refrigerator. Clean interior and the exterior of the microwave oven.
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log
36-6-201.11
Floors Designed Constructed Installed
keep all supplies 6 inches off the floor.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
37-6-201.11
Walls/Ceilings Designed Constructed Installed
replace stained ceiling tiles on ceiling in the kitchen. Clean hood above the hot line. Remove grease/oil buildup.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition