Golden Wok Corporation

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS INSIDE FREEZERS AND COOLERS AT THE KITCHEN FOOD PREP AREA....ALSO BULK ITEMS ON SHELVING WITH NAME OF PRODUCTS AND DATES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN CHEST AND UPRIGHT FREEZERS AT THE KITCHEN PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOORS INSIDE WALK IN COOLER,UNDERNEATH HEAVY EQUIPMENT AND AROUND THE STOVE AT KITCHEN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Rear storage shelving that had exposed raw wood, shall be repaired/sealed.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Light shield in kitchen prep area was missing end cap, shall be provided.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Exhaust canopy had excess grease build up, needs detailed cleaning, exhaust vents(ventilation) in dining areas need cleaning.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

Non food contact surfaces of cooler shelving, storage shelving not clean need cleaning. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

Floors under heavy equipment, cooking equipment not clean need cleaning(corners).

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Light shields in kitchen prep area not clean need cleaning. All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

Facilities not maintaining proper temperature. Found reach-in cooler in prep area at 57.3F while storing potentially hazardous foods. Instructed that cooler must maintain 40F or below at all times. Critical citation issued 7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

Potentially hazardous foods does not meet temperature requirement during storage, preparation, display and service. Found fresh eggs approximately 2 dozen at 57.3 and Crab Racoon approximately 5 lbs at 55.2F stored in cooler stated above. Instructed ...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

Bulk food containers and foods inside coolers not properly labeled or dated. Instructed to label and date all foods not in original containers.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Prep tables, prep counters, cooking equipment and storage shelves not cleaned. Instructed to detail clean and sanitize.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

Floors in prep area not maintained. Instructed to detail clean and reseal floor, have floor smooth and easily cleanable.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

Walls and ceiling not maintained in prep area. Instructed to seal all holes, remove peelings paint and repaint walls and ceiling.