China Wok

Year by year

Inspections

1. Jun 1, 2026 Routine Inspection · No Reinspection Required
   • 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

   • Not serious Good Retail Practice

     MATERIAL - FOOD CONTACT SURFACE

     Frozen foods stored in customer to go "thank you" bags.

     Correction: Provide a food grade contact surface that designed to prevent the migration of deleterious substances, will not impart colors, odors or tastes to food, and is smooth, durable, nonabsorbent, corrosion-resistant, and easily cleanable. Alternately, provide a food grade bag, insert, or liner that will protect the food from the unapproved material.

     Code WFC 4-101.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - SINGLE-SERVICE

     To-go containers are not stored upside down to prevent accidental contamination or to prevent insects from landing inside the containers.

     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

   • Not serious Good Retail Practice

     STORAGE - DRYING MOPS

     Mops stored in a position that does not allow for proper drying.

     Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.

     Code WFC 6-501.16

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     Oil and soy sauce containers stored on the floor.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Bowl of cooked noodles in prep cooler is stacked on top of pans in the top portion of the prep cooler, and temp of noodles is 43. Other products in the cooler are 38-40F.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION

     Personal medicines and a small container of lubricating oil are stored on the top shelf above the prep cooler.

     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

   • Not serious Good Retail Practice Corrected on site

     WAREWASHING - SINK USE LIMITATIONS

     Employee observed handwashing at the warewashing sink additionally soap was not used.

     Correction: Discontinue using warewashing sink compartments for handwashing.

     Code WFC 4-501.16(A)

2. Mar 11, 2024 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     MATERIAL - FOOD CONTACT SURFACE - Not Corrected

     Frozen foods stored in customer to go "thank you" bags.

     Correction: Provide a food grade contact surface that designed to prevent the migration of deleterious substances, will not impart colors, odors or tastes to food, and is smooth, durable, nonabsorbent, corrosion-resistant, and easily cleanable. Alternately, provide a food grade bag, insert, or liner that will protect the food from the unapproved material.

     Code WFC 4-101.11

   • Not serious Good Retail Practice

     STORAGE - DRYING MOPS - Not Corrected

     Mops stored in a position that does not allow for proper drying.

     Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.

     Code WFC 6-501.16

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR - Not Corrected

     Oil and soy sauce containers stored on the floor.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

3. Mar 7, 2024 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Meat 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

     COOLING METHODS

     Cooked noodles and cooked chicken cooled improperly in containers greater than 4 inches deep and tightly covered with plastic wrap.

     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

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Cold water does not work at hand sink and faucet leaks at warewashing sink.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     MATERIAL - FOOD CONTACT SURFACE

     Frozen foods stored in customer to go "thank you" bags.

     Correction: Provide a food grade contact surface that designed to prevent the migration of deleterious substances, will not impart colors, odors or tastes to food, and is smooth, durable, nonabsorbent, corrosion-resistant, and easily cleanable. Alternately, provide a food grade bag, insert, or liner that will protect the food from the unapproved material.

     Code WFC 4-101.11

   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Not serious Good Retail Practice

     STORAGE - FOOD ON FLOOR

     Oil and soy sauce containers stored on the floor.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Not serious Good Retail Practice

     STORAGE - DRYING MOPS

     Mops stored in a position that does not allow for proper drying.

     Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.

     Code WFC 6-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Raw shell egg at 44F in prep cooler and egg rolls at 50F in worktop cooler.

     Correction: Maintain cold TCS foods at or below 41 degrees F. Do not place food containers over food preventing proper air flow.

     Code WFC 3-501.16

4. Oct 4, 2022 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Cooked chicken cooled on a sheet pan on the speed rack in the walk-in cooler was fully covered with plastic wrap. Additionally, each pan of chicken contained quite a bit of product, which does not allow efficient cooling.

     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. Raw chicken was stored over raw shell eggs in walk-in cooler.

     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

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Egg rolls in walk in cooler and imitation crab meat in Bison prep cooler (bottom) 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

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     The drain under the food prep sink leaks. A bucket was being used under the drain elbow during the inspection to catch water from the leak.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • 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

   • Not serious Good Retail Practice

     PEST - DOOR/WINDOW OPEN

     Back door to kitchen is open allowing the entry of insects or rodents.

     Correction: Keep door or window closed, install a screen or an air curtain to prevent the entry of insects or rodents.

     Code WFC 6-202.15

5. Aug 3, 2022 Re-Inspection · No Reinspection Required

   No violations cited.

6. Jun 29, 2022 Pre-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     The food contact surfaces and hand contact surfaces on the Globe slicer are 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

     COOLING METHODS

     Cooked chicken cooling on a sheet pan on the speed rack in the walk-in cooler was fully covered with plastic wrap.

     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

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness. Owner provided employee health reporting agreement and will sign the agreement. Owner will go over the health reporting form will staff.

     Code WFC 2-201.11

   • Not serious Good Retail Practice Corrected on site

     FOOD - UNCOVERED

     Nuts in containers on a shelf were stored uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

     Code WFC 3-302.11(4)

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     After the operator removed tape on the handles of the Globe slicer, it was discovered that the slicer handles were cracked and not cleanable.

     Correction: Maintain equipment in good repair. Replace the handles on the slicer in the kitchen or replace the slicer. Do not use the slicer in the kitchen in it's current condition.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     GOOD REPAIR - FOOD CONTACT SURFACES

     The shelves in the walk-in cooler are rusted and no longer easily cleanable.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges, and are free from breaks and cracks.

     Code WFC 4-202.11

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     The drain on the rinse compartment of the 3 compartment sink is not secured in place. A can is under the drain to secure the drain line in place.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code. Maintain plumbing in good repair.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS

     The handsink located in the bathroom of this facility is not equipped with a non-hand operated faucet.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

   • Not serious Good Retail Practice

     MATERIAL - FOOD CONTACT SURFACE

     Galvanized steel garbage cans are being used to store food, ex. rice, flour, etc. Plastic grocery bags that are non-food grade are being used to store food

     Correction: Provide a food grade contact surface that designed to prevent the migration of deleterious substances, will not impart colors, odors or tastes to food, and is smooth, durable, nonabsorbent, corrosion-resistant, and easily cleanable. Alternately, provide a food grade bag, insert, or liner that will protect the food from the unapproved material. Do not use non-food grade grocery bags to store food.

     Code WFC 4-101.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     There is base coving missing at the floor/wall juncture under the 3 compartment sink.

     Correction: Maintain the physical facilities so they are in good repair at all times. Repair the coving under the 3 compartment sink so the floor/wall juncture is sealed and easily cleanable.

     Code WFC 6-501.11

   • Not serious Good Retail Practice Corrected on site

     REFUSE - OUTSIDE RECEPTACLES

     The covers for the outdoor waste receptacles are open.

     Correction: Provide tight fitting lids, doors and covers for the receptacles and waste handling units used for refuse, recyclables and returnables. Keep dumpster lids closed.

     Code WFC 5-501.15

   • Not serious Good Retail Practice

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored. Operator is using utensils without a handle in the bulk storage food bins.

     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. Provide utensils with a handle.

     Code WFC 3-304.12

   • Not serious Good Retail Practice Corrected on site

     THERMOMETER - INACCURATE STEM

     Thermometer used to measure food temperatures is inaccurate by greater than +/- 2 degrees.

     Correction: Calibrate or replace thermometer.

     Code WFC 4-203.11

   • Not serious Good Retail Practice

     TOILET ROOM - SELF-CLOSING DOORS

     Toilet room is not provided with a tight fitting, self-closing door.

     Correction: Provide a self-closing door mechanism on bathroom door to provide a tight fitting, self closing door.

     Code WFC 6-202.14