Food Inspections

CHINA WOK

Inpection Notes

Violation of Code: [511-6-1.05(7)(b)] Observed accumulated mold inside the ice machine. Ensure the ice machine is cleaned to sight and touch. Properly sanitized to prevent the accumulation of Mold debris. PIC indicated the ice machine will be broken down and cleaned at the end of the day. New Violation. New Violation. 4-2B Violation of Code: [511-6-1.05(7)(b)] Observed Chlorine sanitizer in sanitizer solution bucket which measured 0ppm with a chemical test kit. Ensure Chlorine sanitizer solution is kept at a concentration of between 50 - 100ppm. PIC immediately discarded the sanitizer solution and prepared a new chlorine sanitizer solution that measured between 50 - 100ppm of Chlorine during the inspection. New Violation. cos Corrected On-Site. New Violation. 6-1A Violation of Code: [511-6-1.04(6)(f)] Observed fresh coleslaw salad that had been placed on the buffet line at 55 Degrees Fahrenheit. Ensure all TCS foods are cold held at temperatures of 41 Degrees Fahrenheit or below. According to the PIC coleslaw had just been made, so it was placed in the walk in freezer to rapidly bring down its temperature to 41 Degrees Fahrenheit within 4 hours during the inspection. Please see list of food temperatures for details. New Violation. cos Corrected On-Site. New Violation. 6-1B Violation of Code: [511-6-1.04(6)(f)] Observed Fried chicken at 115 Degrees Fahrenheit and Fried Chicken Tenders at 120 Degrees Fahrenheit. Ensure all TCS foods are hot held at a temperature of 135 Degrees Fahrenheit or above. According to the PIC the food items had just been placed on the buffet line last than an hour ago. so they were returned to the kitchen where they were reheated to 165 Degrees Fahrenheit for 15 seconds within 2 hours during the inspection and placed back on the buffet line. Please see listed food temperatures. New Violation. cos Corrected On-Site. New Violation.

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