Premises Information


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Name

CHINA WOK

Address

205A NEW MARKET CENTER

City/State/ZIP

BOONE

28607

Premise Type

1 - Restaurant

County

Watauga

Inspection Date

5/20/2026

Final Score @ Grade

90.50

General Comments

Inspector Will be back in 3 and 10 days to check on cooling, datemarking, and cold holding. Cleaning is also needed of all shelves, sinks, large equipment.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
1	1	PIC Present, demonstrates knowledge, & performs duties	No	Yes	No	2-103.11 (A) - (P) - (Pf): Person in charge (PIC) shall have active managerial control of risk factors. These are items which if not under control can lead to foodborne illness. Facility had several Priority or Priority Foundation items today and Repeats of these. Repeat. 2-102.11 (A), (B) and (C) (1), (4) - (16) - (PF): Facility shall meet one of the following: 1) Having a PIC that is a Certified Food Protection Manager. SEE #2. 2) Having no Priority items today. See cold holding in the white upright. 3) Answering correctly to Inspectors questions. Unable to answer all questions today. Corrected by providing education. Provided the question sheet that goes over all items. 2-103.11 (A) - (P) (Pf): 2-103.11 (A) - (P) PIC Duties (Pf)- PIC shall have active managerial control of foodborne illness risk factors to prevent the spread of foodborne illness. Facility has - foodborne illness risk factor violations today, including - repeats. PIC needs to work with employees and provide training with regards to the foodborne illness risk factor violations listed in this report. (L ) CONSUMERS are notified that clean TABLEWARE is to be used when they return to self-service areas such as salad bars and buffets. The sign notifying customers to get a clean plate at the hot and cold par are missing.. Repeat. CDI by providing a Clean plate sign.
2	1	Certified Food Protection Manager	No	Yes	No	2-102.12 (A) Certified Food Protection Manager - (C): Person in charge shall be a Certified Food Protection Manager (CFPM). No one present today had certification. Repeat.
15	1.50	Food separated & protected	Yes	Yes	No	3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation - (P,C): Raw animal foods shall be stored according to their final cook temperatures and separate from Ready To Eat foods. Food shall be stored in packages, covered containers, or wrappings. Keep all foods covered in refrigerators unless during times of constant or cooling. Noted multiple foods left uncovered including in walk-in and in upright white refrig. CDI by education make sure items are covered. Facility uses plastic wrap that does not stay on, make sure to use am affective means in keeping items covered and protected. Repeat. Noted raw ground pork over cooked red pork in the white 1 door and raw ground pork over shrimp in the freezer (open bags). CDI by rearranging to be correct.
16	0	Food-contact surfaces: cleaned & sanitized	No	No	No	GC: 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P): Food contact surfaces that come into contact with TCS (time/temp control for safety) foods shall be cleaned every 4 hours, followed by a sanitizing step. Sanitizing alone is not an appropriate substitute for the wash, rinse, and sanitize procedure. Utensils (tongs in the raw chicken, tongs in the beef, and all the utensil used on the cook line. Shall be washed, rinsed, and sanitized every 4 house. The tongs in the 2 door make unit shall be washed, rinsed, and sanitized at the end of the day. Repeat. If prep starts at 7 AM as per PIC, all in use utensils shall be wash, rinsed, sanitized befor you reopen at 11 AM. Pans / woks are cleaned in place. Make sure this is being done.
20	1.50	Proper cooling time & temperatures	No	Yes	Yes	3-501.14 Cooling - (P): TCS foods shall be cooled from 135F to 70F in 2 hrs (with an average cooling rate of .54F per minute) and then from 70F to 41F in 4 hrs (with an average cooling rate of 0.12F per minute). Measured pan 1 of egg rolls (48.5F-50.4F), pan 2 egg rolls (43.3F-44.1F) from yesterday that never made it down to 41F. CDI, these items are discarded. Repeat. Make sure all items area cooling 135F-70F in 2 hours and 135F-41F in 6 hours. Repeat. Inspector will verify in 3 days that cooling is being done correctly.
23	1.50	Proper date marking & disposition	No	Yes	Yes	3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf): All TCS food items once open / prepped shall be dated. Noted streamed shrimp, diced chicken, red pork, I-crab rangons, in the make unit, white one door and in the walk-in. all not dated. CDI by dating red pork (5/18) per bulk in walk-in. Breaded chicken (5/15), All other items discarded. Makes sure to dates all pans and containers (even when fill from the bulk) to keep the right dated with the right pan. Repeat. The bulk cream cheese mixture for the wantons is (5/14) make sure to dated all the wantons with the dated of the bulk cream cheese. All wanton are last day today based on the cream cheese mix being on its last day. Instructed to discard tonight and any prepped today to be made with the new batch of cream cheese mix. Repeat. Inspector will Verify in 10 days.
38	0	Insects & rodents not present; no unauthorized animals	No	Yes	No	6-501.111 Controlling Pests - (Pf): Facility shall be free from pests. Noted a few dead flies on a fly strip over the kitchen door. CDI PIC has a contract with a pest control operator. Repeat. As it warms up this activity will increase. Please take measures such as: 1) Removing all unused items from facility (i.e. in storage room or underneath food bars or in cabinets out front). 2) Storing all items off floor (i.e. in storage room). 3) Filling in all gaps (i.e. around conduits or pipes, and back door), tops of baseboards, bottoms of door frames, etc. Also discussed that the door partition between the woks and the water heater has many harborage points. 4) Keeping back doors closed. 5) Removing food or utensils from cardboard as soon as it arrives and using plastic or metal bins for storage. 6) Thoroughly cleaning facility. 7) Working with a Pest Control Operator (PCO). Repeat. Inspector will Verify in 10 days
39	1	Contamination prevented during food preparation, storage & display	No	Yes	No	3-305.11 Food Storage - Preventing Contamination from the Premises (C)- Plastic wrap was not covering the food, and was in fact, balled up inside a few container of food. Food must be properly covered to protect from contamination. Lids should be used. Breaded chicken, egg rools, and wantons on the top shelf of walk-in. Condensation drips are falling in the walk-in, and strands of microbial grow are hanging from shelf. Make sure food items are protected. Repeat. The drips are not falling on any food today. Repeat.
43	0	In-use utensils: properly stored	No	Yes	No	3-304.12 In-Use Utensils, Between-Use Storage (C): Utensils used for dispensing food/ingredients shall have a handle, and may be stored in the food product but the handle must be sticking up out of the product cleaned as needed. Floor spoon needs to be clean. Repeat. Spoons moved to dish during inspection.
44	0	Utensils, equipment & linens: properly stored, dried & handled	No	Yes	No	4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C): Cleaned equipment and utensils/ laundered linens shall be stored in a clean, dry location, where they are not exposed to splash, dust, or other contamination. Cleaning needed in the utensil storage containers. Repeat.
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	4-501.11 Good Repair and Proper Adjustment - Equipment - (C): Equipment should be in good repair. Repair or replace any rusted shelving in refrigerators (especially in walk-in cooler). Replace torn gaskets as needed (i.e. walk-in cooler). Also, repair any rusted areas underneath drainboards or on legs. Replace any cracked or damaged utensils (i.e. bent, melted utensils, dented sheet pans, peeling handles, cracked bus tubs. The wooden paper holder to left of the white upright (holds wonton/egg roll wrappers) is VERY warn repair / replace as needed. Repair the floor wall junction in the walk-in cooler (rust holes as needed). Repeat. 4-205.10 Food Equipment, Certification and Classification (C): Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program or meet parts 4-1 and 4-2 of the NC Food Code. Noted a house hold use freezer in the kitchen, and house hold use only rice cooker on the buffet unit (per PIC this is for personal rice).
49	0.50	Non-food contact surfaces clean	No	Yes	No	4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils - (C) : Equipment & non food contact surfaces should be clean Shelving and fan grate in walk in cooler was present with dust, grease and microbial growth. Interior bottom portion of reach in prep cooler has stagnant water with food residue and debris. A major cleaning is needed of shelving in walk-in, bottoms of freezer or reach-in refrigerators, top of prep refrigerator, sides of equipment (i.e. prep refrigerator, wok, fryers), in crevices between prep tables, handles of equipment, underneath counter mounted equipment (i.e. under tabletop steamer), around woks, around rice cookers / warmers to remove food debris, legs of equipment, outsides of dry goods containers, sink faucets, sides and handles of large woks, etc. REPEAT..
51	0	Plumbing installed; proper backflow devices	No	Yes	No	5-205.15 (B) Leak pipe etc. not imminent threat: Plumbing systems shall be maintained in good repair. Faucet at the 3 comp sink missing a handle, and floor drain by dish machine backs out of the drain every time the facility runs the dish machine. Repair as needed. Repeat.
55	1	Physical facilities installed, maintained & clean	No	Yes	No	6-501.12 Cleaning, Frequency and Restrictions - (C) Physical facilities shall be clean. Thorough cleaning of floors is needed underneath / behind equipment (especially cook line and areas near rice cooker / warmer), floors in walk-in, floor drains, hallway wall-floor junctures by dry storage, and electrical conduits, hard to reach corners by water heater & under the dish machine. REPEAT. 6-201.11 Floors, Walls and Ceilings - Cleanability - (C) Floor tiles in walk-in not easy to clean. Cleaning is needed in all the drains and mop sink. Repeat. 6-501.16 Drying Mops (C): After use, mops shall be placed in a position that allows them to air-dry without soiling handle, walls, equipment, and supplies. Noted both mops stored mop head up, on the walk-in wall out side. 6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C): Repair the cracked tile in the mans restroom.
56	0	Meets ventilation & lighting requirements; designated areas used	No	Yes	No	6-303.11 Intensity - Lighting - (C):The light intensity shall be at least 50 ft candles at a surface where a food employee is working with food, or utensils and equipment where employee safety is a factor. . Replace lights in the walk-in, under the hood, and in dry storage area. (measured 31 - 39 foot candles under hood and 3 - 7 in walk-in and dry storage). Repeat.