FIRST WOK

Insufficient lighting inside the walk in freezer. [CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.

Bulk food items stored uncovered inside the dry storage room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Raw chicken stored above ready to eat food inside the walk in. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Measured the following PHFs at improper holding temperatures : cooked rice (120F), cooked noodles (109F). Per PIC, PHFs were left on counter for less than 2 hours to prepare later. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs are time marked to discard within 4 hours of removal from temperature control.

Mechanical dishwasher measured with zero chlorine sanitizer. No active warewashing when checked, chlorine container was empty [CA]- Ensure dishwasher provides 50ppm of chlorine sanitizer. [COS] - Bucket changed, machine primed. Now measures 50ppm.

Found heavy grease build up on the hood filters. [CA] - Ensure hood is cleaned regularly.

Found food debris on multiple walls in the kitchen [CA] - Clean all floors, walls and ceilings in facility.

Found two chemical spray bottles without labels [CA] Chemicals once removed from original container shall be labeled with common name.

At steam table, measured fried fish at 120F and orange chicken 105F. [CA] - Maintain hot foods at 135F or above. [COS] - Fish and chicken made less than 2 hours prior. Use time as a public health control for today, discard or sell by 5pm.