Great Wok
PASSMonday, September 12, 2022 at 4:24 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Raw Chicken stored on top of raw pork and ready to eat foods Raw pork on top of ready to eat foods raw Shrimp stored next to cooked pork- Rearrange and properly separate and store Raw proteins away from ready to eat foods. PIC had staff correcting
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.004/4-602.11-P
Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Soiled knives stored on clean knife rack and soiled knives wedge between equipment- Properly -wash - rinse and sanitize food contact equipment then air dry. then hang discontinue storing soiled knives and wedging them between equipment
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.007/7-204.11-P
Sanitizers Criteria-Chemicals (P)
Sanitizer set up in buckets had no sanitizer in them staff then set up the buckets and tested and it was too high - she corrected on site and retersted to show 50 PPM- Train staff to properly set up buckets before the start ot shift and change every 2 hours with the right concentration.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.007. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
PIC not properly training staff on proper storage of foods inside walk in unit no date marking and not alerting customers of bringing in pets .having partially cooked chicken and not having sanitizer buckets set up properly.- Train staff on above mentioned
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002/2-501.11-PF
Clean-up of Vomiting and Diarrheal Events (Pf)
No vomit and diarrhea kit available - Provide instructions and supplies for vomit and diarrhea kits
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
In walk in unit no prepared foods are date marked- Date mark all foods that is prepared and stored in walk in unit for 24 hours or more
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.006/6-501.115-PF
Prohibiting Animals (Pf)
Dogs was allowed inside the food area Staff does not have a sign or did not ask the question to the patron. - Follow the guidelines of ADA concerning pets. I provided in email
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Wiping cloths not stored in sanitizer solution on the cookline and in prep area- Provide sanitizer with right concentration to store all wiping cloth in
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Microwave counter stove at the end of the wok station and fryolator is heavily soiled - Clean to remove soils
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.