Golden Wok Chinese Restaurant

Inspector notes: Observed build up of residue on scoops for bulk storage used for flour, cornstarch, and dry batter mix at the time of inspection. Except when dry cleaning methods are used as specified under § 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cleaned frequency necessary to preclude accumulation of soil or mold. PIC removed scoops from containers and washed them at the time of inspection. PIC was instructed to properly wash, rinse, and sanitize containers before refilling to prevent build up

Inspector notes: Observed build up of dust and organic matter in walk-in cooler on shelves and on the cooler fans. Also observed build up of food debris on equipment door handles at the time of inspection. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues

Inspector notes: Observed box of eggplant in walk-in cooler with organic matter growth and discoloration on eggplants. Also observed the same eggplant in the prep table near the cookline. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection

Inspector notes: Observed a rusted metal cooling plate at the bottom of an in-use ice machine at the time of inspection. The orange, rusted substance of the metal cooling plate had contaminated the ice in the machine, seen at the time of inspection. Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe. The PIC burned all the ice from ice machine, took out metal cooling plate, and sanitized ice machine before continuing use at the time of inspection

Inspector notes: Observed no certified food manager on-site at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed scoop used for rice sitting in still water at 99*F at the time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection

Inspector notes: Observed in the walk-in cooler containers of cooked chicken in the process of cooling, covered in plastic wrap; measured 55*F internally on probe thermometer. Additionally observed containers of fried chicken and containers of fried rangoons in the process of cooling in the single prep table cold-holding unit next to the fryers, stacked on top of each other; measured 70-74*F internally on probe thermometer. Per PIC, all items had been placed in units 1 hour prior. Discussed with PIC cooling cooked items in shallow, unwrapped containers in the walk-in cooler, as prep table cold-holding units may not be able to rapidly cool items to 41°F or less. Stacking containers may also prevent sufficient cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Had PIC uncover containers and place them in walk-in cooler

Inspector notes: Observed in the walk-in cooler containers of cooked chicken in the process of cooling, covered in plastic wrap. Additionally observed containers of fried chicken in the process of cooling in the single prep table cold-holding unit next to the fryers, stacked on top of each other. Per PIC, all items had been placed in units 30-60 minutes prior. Discussed with PIC cooling cooked items in shallow, unwrapped containers in the walk-in cooler, as prep table cold-holding units may not be able to rapidly cool items to 41°F or less. Stacking containers may also prevent sufficient cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Had PIC uncover containers and place them in walk-in cooler

Inspector notes: No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation