Premises Information


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Name

BEST WOK II

Address

1819 MATTHEWS TOWNSHIP PY

STE 100

City/State/ZIP

MATTHEWS

28105

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

1/5/2023

Final Score @ Grade

96.50

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
9	0	No bare hand contact with RTE foods or pre- approved alternate procedure properly followed	Yes	No	No	3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed food employee stir ready to eat cabbage with bare hands. CDI: PIC voluntarily discarded item.
15	1.50	Food separated & protected	Yes	Yes	No	REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shell eggs being stored above lettuce, tofu and other ready to eat foods in walk in cooler. CDI: Storage order was rearranged.
16	1.50	Food-contact surfaces: cleaned & sanitized	No	Yes	No	REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed large ice machine in the kitchen with minor black residue. Points not escalated due to improvement from last inspection.
33	0.50	Proper cooling methods used; adequate equipment for temperature control	Yes	Yes	No	REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed pooled eggs cooling in prep bottom at a rate of 0.03. CDI: PIC placed item in ice bath, eggs had cooled to 39F by the end of the inspection.
35	0	Approved thawing methods used	Yes	No	No	3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw chicken thawing in standing water in prep sink, temperature of chicken was 33F. CDI: PIC turned on faucet allow for running water in the thawing process.