China Wok

Year by year

Inspections

1. Dec 8, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Slicer is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink by the back door.

     Correction: Provide hand soap at handsink to facilitate proper handwashing.

     Code WFC 6-301.11

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Soy sauce on cookline is stored in unlabeled squeeze container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS

     The backscreen door has gaps around the perimeter which must be eliminated to prevent pests from entering the kitchen. The main door is cracked open for fresh air during the winter and so it is important that the screen door has no gaps around it.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

   • Not serious Good Retail Practice

     STORAGE - SINGLE-SERVICE

     #1) Boxes of food packaging in the storage closet near the restrooms must be stored off the floor. #2) utensils at the buffet must be stored with the handles up instead of the eating pointed up.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION

     A prescription bottle of pills is stored on a shelf above one of the prep coolers in kitchen.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code WFC 7-201.11; 7-301.11

2. May 10, 2024 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES - Not Corrected

     Non-food contact surfaces of equipment are soiled and unclean: handles of all coolers have a significant build up of food residue; front of Duke brand oven on the right side of the cook line is soiled with food buildup; the grease hood has a buildup of grease (service sticker indicates it is due for a cleaning this month of this year; operator stated he would call service company to scheduled); the handwash sink basin and faucet handles are unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

3. May 7, 2024 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of equipment are soiled and unclean: handles of all coolers have a significant build up of food residue; front of Duke brand oven on the right side of the cook line is soiled with food buildup; the grease hood has a buildup of grease (service sticker indicates it is due for a cleaning this month of this year; operator stated he would call service company to scheduled); the handwash sink basin and faucet handles are unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Batches of cooked fried meat are being cooled improperly. Batch cooking was in process during the inspection. Fried meats were put into deep containers and product was 5 to 6 inches deep. Per operator, these pans sit at room temp for an untracked length of time and temperature is also not monitored before product is placed into the walk in cooler. San temp'd a deep pan and product was 138+. .

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In Avantco single door upright cooler, pan of raw beef was stored above to-go ramekens of sauce and a covered pot of soup;

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor)

     DATE MARK - EXCEEDED OR MISSING

     Cooked pans of noodles in walk in cooler and crab rangoon filling in Avantco single door cooler being cold held is not datemarked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor)

     FOOD - SAFE

     #1) In soda machine ice bin for drink ice, a container of lemons was stored in the ice; operator corrected this item by placing the container of lemons in a container with ice on the adjacent counter. #2) the shield in the ice machine is visibly soiled. Discussed with operator the need to wash/rinse/sanitize the ice shield on a regular basis to prevent mold/mildew and to carry out the cleaning process in a manner that does not contaminate the ice.

     Correction: Discard unsafe or adulterated food items.

     Code WFC 3-101.11

   • Not serious Good Retail Practice Corrected on site

     FOOD - THAWING

     Packages of imitation crab meat improperly thawed: items observed sitting in a box in the food prep area and were not under running water or thawing under refrigeration.

     Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in running water, or in a microwave as part of a continuous cooking process.

     Code WFC 3-501.13

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in kitchen is not accessible: access to the sink was blocked by equipment, a large bag of cabbage, and the handwash sink basin contained a stack of bucket lids. Sink was inaccessible and unusable.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink.

     Correction: Provide hand soap at handsink to facilitate proper handwashing.

     Code WFC 6-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at handsink for hand drying.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS

     The back screen door to the kitchen has holes in the screen and gaps around the perimeter of the door.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING

     Thermometer in Delfield single door cooler is missing.

     Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112

4. May 18, 2023 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Gaskets for under counter reach-in refrigerator and prep coolers are in disrepair and in need of replacement.

     Correction: Replace broken or uncleanable gaskets for refrigerators in kitchen. Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     PEST - DOOR/WINDOW OPEN

     Screen door to kitchen area has opening at base that may allow the entry of insects or rodents.

     Correction: Repair/replace screen door and keep screen door securely closed to prevent entry of pests.

     Code WFC 6-202.15

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - FOOD SURFACES

     Meat slicer base is not being sanitized. All parts are sent through the dishmachine or manually washed in 4-compartment sink. Slicer base is only being cleaned using a soapy solution.

     Correction: After cleaning, rinse and sanitize equipment and utensils.

     Code WFC 4-702.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored: ice cream scoop stored in container of standing water.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     1) Fried chicken at 62F in plastic tub stored near fryers at ambient room temperature. 2) Cut melon at 48F at 2:45pm on cold buffet, stored in pan on ice bath.

     Correction: Discard fried chicken and cut melon. Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LUBRICANTS

     Lubricant (WD-40) is not approved for use with food contact surfaces. Spray can of WD-40 observed near meat slicer. Food employee indicated that they use it for the non-food contact surfaces of the sliding arm mechanism.

     Correction: Use only lubricants approved for food contact surfaces, such as a food-grade mineral oil.

     Code WFC 7-205.11

   • Not serious Good Retail Practice

     WAREWASHING - EQUIPMENT CLEAN

     The inside of the low temperature dish machine machine has heavy lime build-up and is in need of de-liming and cleaning.

     Correction: De-lime and thoroughly clean the inside of the low temperature dish machine and maintain in a clean condition.

     Code WFC 4-501.14

5. Dec 14, 2021 Re-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER - Not Corrected

     There is no certified food protection manager for the establishment. Gong Chen's CFPM expired Sept 19, 2021.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS - Not Corrected

     Exterior door that opens into kitchen area has a small gap that may allow entry of pests. New sweep installed recently does not seal door properly.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - DESIGN - Not Corrected

     The design of the floors and ceiling in the kitchen are not easily cleanable. Missing floor tiles and acoustic ceiling tiles observed.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code WFC 6-201.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR - Not Corrected

     There is a small leak in the ceiling near the dishmachine. Manager indicated that it may be from the roof.

     Correction: Eliminate leak and repair ceiling so that it is cleanable. Maintain the physical facilities so they are in good repair at all times.

     Code WFC 6-501.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN - Not Corrected

     Ventilation hood filters appear to be heavily soiled with grease build-up.

     Correction: Clean the hood filters more frequently and maintain filters in a clean condition.

     Code WFC 6-501.12

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS - Not Corrected

     Wet wiping cloths improperly stored.

     Correction: Store wiping cloths in a container of sanitizer solution (50-100ppm Cl) when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

6. Dec 9, 2021 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment. Gong Chen's CFPM expired Sept 19, 2021.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Cardboard shelf liners that are exposed to splash, spillage, or other food soiling is not easily cleanable.

     Correction: Remove cardboard shelf liners. Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor)

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In walk-in cooler, raw meats stored above containers of vegetables.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Not serious Good Retail Practice Corrected on site

     FOOD - THAWING

     Packaged imitation crab improperly thawed. Packages thawing in bin at food prep sink at ambient room temperature.

     Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in running water, or in a microwave as part of a continuous cooking process.

     Code WFC 3-501.13

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Sugar, salt, spices are stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS

     Exterior door that opens into kitchen area has a small gap that may allow entry of pests. New sweep installed recently does not seal door properly.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

   • Not serious Good Retail Practice

     PEST - DEAD/TRAPPED

     Dead mouse observed on floor near ice machine.

     Correction: Remove all dead pests frequently enough to prevent accumulation, decomposition, or attraction of other pests. Contact landlord regarding implementation of professional pest control services.

     Code WFC 6-501.112

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - DESIGN

     The design of the floors and ceiling in the kitchen are not easily cleanable. Missing floor tiles and acoustic ceiling tiles observed.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code WFC 6-201.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     There is a small leak in the ceiling near the dishmachine. Manager indicated that it may be from the roof.

     Correction: Eliminate leak and repair ceiling so that it is cleanable. Maintain the physical facilities so they are in good repair at all times.

     Code WFC 6-501.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Ventilation hood filters appear to be heavily soiled with grease build-up.

     Correction: Clean the hood filters more frequently and maintain filters in a clean condition.

     Code WFC 6-501.12

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored: ice cream scoop and rice scoops stored in container of water. Dipper well no longer functional.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Sweet sour sauce at 122F in kitchen steamtable. In hot buffet, fried chicken leg at 122F and breaded crab meat 128F.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Eggrolls at 49F, sweet sour breaded chicken 53F, and General Tso's chicken at 60F in containers stored at ambient room temperature near fryer.

     Correction: Discard food. Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     WIPING CLOTHS

     Wet wiping cloths improperly stored.

     Correction: Store wiping cloths in a container of sanitizer solution (50-100ppm Cl) when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

7. Aug 15, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

8. Aug 22, 2017 Re-Inspection · No Reinspection Required

   No violations cited.

9. Aug 11, 2017 Routine Inspection · Reinspection Required

   No violations cited.

10. Dec 6, 2016 Re-Inspection · No Reinspection Required

    No violations cited.

11. Nov 29, 2016 Re-Inspection · Reinspection Required

    No violations cited.

12. Nov 1, 2016 Pre-inspection · Reinspection Required

    No violations cited.

13. Nov 1, 2016 Re-Inspection · No Reinspection Required

    No violations cited.