Great Wok
PASSFriday, April 21, 2023 at 6:05 PM
Violations Cited
590.002/2-301.12-P
Cleaning Procedure (P)
Handsink is not used during prepping and other tasks I observed staff prepping cream cheese rangoons and performed another task without washing hands changed gloves and went back to prep- Train staff to wash hands frequently when changing task.- COS staff washed hands and donned gloves
Why This Matters
This violation directly contributes to foodborne illness risk
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.
590.003/3-403.11-P
Reheating for Hot Holding (P)
Chicken fingers cooked was 144F- Cook all chicken to 165F or above - Reheat to 165 and store in hot holding unit
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
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Raw Pork is 52F Raw Chicken 58F- Beansprouts 55F- All on low boy cooler- Make sure you cool food after prep before placing in cold holding unit.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
No Date marking on any of the products prepared and stored for 24 hours or more- Date mark all products individually after storin in walkin unit for proper 1st in 1st out method
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.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Visibly soiled knives hung up on the clean knive rack- Remove soiled knives and properly clean by wash rinsing and sanitize then air dry before hanging on clean knife rack
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Food Particles inside the handsink - Train staff to use handsink for handwashing only discontinue rinsing food inside handsink
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Microwave and under the low boy units have food debris- 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.