STICK & WOK

Hood over the wok station shows grease buildup [CA] Clean the hood

One kitchen soap dispenser and the other paper towel dispenser are empty [CA] Keep all dispensers supplied - Corrected

Knives are stored between the wall and prep table [CA] Wash and sanitize the knives and store in a sanitary manner - Corrected

Food safety certificate expired [CA] Renew certificate by 09/14/26

Lack chlorine test strip [CA] Provide chlorine test strip and check levels daily.

One food handler card expired [CA[ Renew card by 11/28/25

Employees washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected

Hood filters show heavy grease buildup [CA] Clean the hood filters

Dishwasher sanitizer is 0 ppm [CA] Maintain sanitizer level at 50 ppm chlorine residual [SA] Use the mechanical dishwasher to wash and rinse and conduct manual sanitization by a final sanitizing rinse in the ware wash sink with chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.

One o the kitchen soap dispensers is empty [CA] Keep all dispensers supplied

2-door storage cooler at 48F [CA] Monitor and maintain all coolers at 41F or colder

Lack a probe thermometer [CA] Provide a probe thermometer and measure food temperatures daily..

Employee washed hands with cold water [CA] Wash hands with warm water - Corrected

No probe thermometer available [CA] Provide a probe thermometer and check food temperatures daily

Toilet is out of order but public restrooms are 150 feet away [CA] Repair the toilet

Most food handlers cards not available to view [CA] Keep food handler cards available for review during inspection

Some employees working without an apron [CA] All food workers must wear an apron

No paper towel in one of the kitchen dispensers [CA] Keep all dispensers supplied - Corrected

Lack chlorine test strips [CA] Provide a chlorine test strip and check levels daily

No chlorine detected in the dishwasher rinse water [CA] Maintain 50 ppm chlorine residual in the rinse water - Container is empty. Replace with a full container. [SA] Sanitize items after the wash in 100 ppm chlorine solution in the three compartment sink (one cap full of chlorine per one gallon of water).