China Wok

Year by year

Inspections

1. Jan 9, 2026 Routine · 2 core, 1 repeat
   • Not serious Core Repeat Corrected on site

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Rice, sugar & flour is stored on the floor in the [area].

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

     Code 3-305.11 (A) (3)

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

     There is a gap in the bottom of the door at the landing to the basement stairs which could be the source for the entrance of insects or rodents.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented. Weather stripping was ordered but was of inadequate length and installed under front door to eatablishment. Weather stripping of proper length has been ordered & will be installed.

     Code 6-202.15 (A) (1)

2. Feb 5, 2025 Routine · 2 priority, 2 priority foundation, 8 core
   • Serious Priority

     RESPONSIBILITIES AND REPORTING OF FOODBORNE ILLNESS SYMPTOMS

     Person in charge has not informed or required food employees to report symptoms of foodborne illness.

     Correction: Inform food employees of the requirements to report symptoms of foodborne illness to the person in charge.

     Code 2-201.11 (A) (1)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

     Plumbing system not provided with an air gap or backflow prevention at mop sink.

     Correction: Provide air gap or backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.

     Code 5-203.14

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     None of the food in the facility is date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored in a sanitizer bucket with a bleach concentration exceeding 200 PPM.

     Correction: Cloths used for wiping counters and equipment shall be stored in a bleach sanitizing solution with a concentration of 50-100 PPM in between uses. Water was added to dilute to 100 PPM and staff was trained how to use test strips to ensure bleach concentration does not exceed 100 PPM.

     Code 3-304.14 (B) (1)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Open bags of sugar and starch are stored on the floor in the dry storage room.

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

     Code 3-305.11 (A) (3)

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Shelving and counter in the new Boba tea area are not corrosion resistant, nonabsorbent, and smooth.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core Corrected on site

     KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - HANDLED TO PREVENT CONTAMINATION

     It was observed that eating utensils are stored or displayed in containers in the dining room where the food or lip contact surface could be contaminated.

     Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface. Silverware was inverted during the inspection.

     Code 4-904.11 (A)

   • Not serious Core

     HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

     Handwashing sink in the kitchen is not non-hand operated.

     Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactivation for at least 15 seconds.

     Code 5-202.12 (C)

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

     The rear exterior door by the stairs is not tight-fitting there is a gap at the bottom of the door.

     Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

     Code 6-202.15 (A) (3)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     Floors under equipment are soiled with an accumulation of grease and food residues.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

   • Not serious Core

     DRYING MOPS

     Mops stored in the mop bucket.

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

     Code 6-501.16

3. Jun 26, 2024 Follow Up · 1 core, 1 repeat
   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Wooden box holding the ice maker in the boba tea area is not corrosion resistant, nonabsorbent and smooth.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

4. Mar 20, 2024 Routine · 2 priority foundation, 2 core
   • Not serious Priority Foundation

     THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY

     Thermometer in food prep table measuring ambient air is not accurate to ± 2°F. Thermometer was reading 50*F when the ambient air temp was recorded at 35*F.

     Correction: Calibrate or replace thermometer.

     Code 4-203.12

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink or automatic handwashing facility not in working order and is unavailable for proper handwashing. No water available at handwash sink. Water had been turned off due to cold temperatures as pipes were freezing. Valve was turned on at hot water heater in basement. Ensure water to handwashing sink is turned on each day before food prep occurs.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The filters in the ventilation hood are not cleaned on a frequent basis & have a buildup of grease.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

     There is a gap in the door at the bottom of the steps to the basement which could be the source for the entrance of insects or rodents. Install weather stripping to protect outer door openings.

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

     Code 6-202.15 (A) (1)

5. May 9, 2023 Routine · 2 priority foundation, 1 core, 3 repeat
   • Not serious Priority Foundation Repeat

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events. Provide kit containing items depicted in food safety fact sheet provided from last inspection.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation Repeat

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink is at 138°F. Cold water faucet handle not working. Repair faucet & maintain water temperature between 85 - 110*F.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Core Repeat

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     Many boxes are located in customer area stacked on unused self-service salad bar. Try to keep to a minimum (boxes are used for delivery)

     Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

     Code 6-501.114