China Wok
Last inspected: Jan 21, 2025
82
Score
China Wok has been inspected four times since 2023. The most recent report on file is from Jan 21, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things are looking better: the most recent inspection turned up four violations, compared to 11 violations previously.
Across the inspection history, food & non-food contact surfaces cleanable is the issue that surfaces most often, recorded five times.
That falls roughly in the middle of the pack for Providence restaurants. The full picture is one of consistent compliance.
4
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 21, 2025
Re-Inspection
4 minor violations.
View 4 violations
Equipment not in good repair or proper adjustment
Inspector notes: Gaskets located on the reach-in side of the walk-in cooler were not in good repair, observed with cracks. PIC stated service has been called to replace gaskets.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Storage container lids were observed with cracks and broken pieces.
4-501.11
Equipment or utensils not clean
Inspector notes: Carboard is used to line the shelves in the beverage cooler and the rack in the walk-in cooler.
4-601.11(B)
Physical facilities not cleaned at required frequency
Inspector notes: The following have an accumulation of soil residue and food debris: -walk-in fan guards -gaskets to reach-in side of walk-n cooler -shelving in the walk-in. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
82
Jan 7, 2025
Routine
3 critical violations. 7 major violations. 9 minor violations. 3 corrected on site.
View 19 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods (chicken) were observed stored above ready-to-eat foods (sauces) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Plumbing system not maintained in good repair
Inspector notes: The faucet at the hand sink in the service area is in poor repair. Inspector observed the faucet unit loose with the hot water handle held with an elastic band. A hose was connected under the sink to provide hot water.
5-205.15
Cleaned equipment or utensils stored improperly
Inspector notes: Utensils were observed stored on an unlcean rack in the dish room area.
4-903.11(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Can opener was brought to be cleaned and sanitized.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Multiple containers of food in the walk-in were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Recently prepared pork was observed stacked and wrapped in plastic wrap in the walk-in. Container was uncovered to facilitate cooling.
3-501.15
Working containers of toxic materials not identified
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Person in charge present, demonstrates knowledge, and performs duties
Inspector notes: Thermometers are lacking in the refrigeration units. Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.
4-204.112
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
No soap available at handwashing sink
Inspector notes: Soap was not available at the hand-washing sink in the dishwash area. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Utensils, equipment & linens: properly stored, dried, & handled
(corrected on site)
Inspector notes: The hand-washing sink in the dish wash area was blocked by a pan and bowls. The hand sink in the food prep area had food debris. The hand sink in the service area was blocked by a bucket, cleaning rags, and a hose sprayer. A hand-washing sink shall be accessible at all times for employee use.
6-301.13
Food storage containers not labeled with contents
Inspector notes: Working containers of spices and sauces are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Food stored improperly or exposed to contamination
Inspector notes: Containers of sauce were observed stored on the floor in the walk-in and near stove. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
Inspector notes: Reused cans are being used as scoops in containers of dry ingredients. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: -Refrigeration doors and gaskets -under prep unit hood -ice machine -stove.
4-601.11(B)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: Cardboard is used to line shelving in the beverage reach-in refrigerators.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The following have an accumulation of soil residue, grease, and food debris: -hoods -walk-in fan guards -hand sink in dish wash area -floors and walls throughout the facility (especially behind and under equipment) -multiple ceiling tiles. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Food properly labeled; original container
Inspector notes: Employees' clothing or other personal belongings were observed stored on the shelf over the prep unit. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-305.11
Lighting not sufficient for food or utensil handling areas
Inspector notes: A light was observed not functional over the prep unit.
6-303.11
20
May 4, 2023
Re-Inspection
3 minor violations. 1 corrected on site.
View 3 violations
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Reused cans are being used as scoops in containers of dry ingredients. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container. Cans were removed from containers of food during inspection.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: Walk-in cooler gaskets were observed in poor repair.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the bottom front counter and prep table near grill have an accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
86
Apr 19, 2023
Routine
1 critical violation. 6 major violations. 5 minor violations. 3 corrected on site.
View 12 violations
Employees not reporting illness or health conditions
Inspector notes: There was no evidence that employees are required to report to the person in charge information about their health (illnesses, symptoms) as they relate to diseases that are transmissible through food. Chinese Employee Illness Reporting Agreement
2-201.11
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. State guidance provided to establishment.
2-501.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sinks in the back prep area and front line were blocked by kitchen equipment. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cooked beef, cooked chicken and raw shrimp were observed held at 51 and 54 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per PIC foods were recently placed in prep unit. Foods to moved to other refrigeration during inspection.
3-501.16(A)
Ready-to-eat food not date marked
Inspector notes: Various foods in the walk-in cooler were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of cook and PIC, fried chicken, boiled chicken, and crab rangoons were placed hot in the refrigerator in containers greater than four inches deep. Foods were placed on sheet pans and placed into freezer to continue cooling process. Cooling guidance reviewed and left with owner.
3-501.15
Equipment not in good repair or proper adjustment
Inspector notes: Gaskets to the walk-in cooler were observed in poor repair.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Prep unit in front area was observed at an ambient of 67 degrees Fahrenheit. No potentially hazardous foods to be stored in prep unit until unit is repaired or replaced and can maintain an ambient temperature of 41 degrees Fahrenheit or below.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: 1. prep sink 2. bottom shelves of all prep tables 3. soda syrup lines 4. lid and sides of ice machine 5. food mixer 6. speed rack
4-601.11(B)
Physical facilities not cleaned at required frequency
Inspector notes: The following areas have an accumulation of soil residue and food debris: 1. floors, walls and ceilings in back kitchen area 2. floors, ceiling and fanguards in walk-in cooler 3. floors underneath equipment 4. kitchen hoods The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
In-use utensils stored improperly between uses
Inspector notes: Reused cans are being used as scoops in containers of dry ingredients. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
37
Frequently Asked Questions
When was China Wok last inspected?
The most recent health inspection at China Wok on file is from Jan 21, 2025. The public record contains four inspections in total.
What is the most common violation at China Wok?
Across the inspection record, food & non-food contact surfaces cleanable has been cited five times, more than any other issue at China Wok.
How does China Wok compare to other restaurants in Providence?
China Wok most recently scored 82 out of 100, which is about the same as the Providence average of 80.
Has China Wok's inspection record improved over time?
Yes. Recent inspections at China Wok have turned up fewer violations than earlier ones, with the latest finding around four violations compared to about 11 previously.
What does a low risk rating mean?
A low risk rating at China Wok means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is China Wok inspected?
Based on the inspection history on file, China Wok is inspected around two times per year on average.
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