Food Inspections

CHINA WOK

Inpection Notes

Violation of Code: [511-6-1.04(6)(f)] Observed chciken tenders hot holding on the steam table at temperature of 122 Degrees Fahrenheit. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Note: Chicken tenders were reheated to 165 Degrees Fahrenheit for 15 seconds within 2 hours. Corrected On-Site. Repeat Violation. 17C Violation of Code: [511-6-1.07(5)(a),(b)] Floor tiles observed missing on the floor in the kitchen. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. New Violation.

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