Inspection Violation

Premise Information


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Name

WOK, THE

Rules Governing Inspection Scores.

Address

11508 PROVIDENCE RD

Restaurants:


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Day Care and Adult Care:


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City/State/ZIP

CHARLOTTE

28277

Swimming Pool Rules:


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Premise Type

1 - Restaurant

Mobile Food Units, Push carts, Tattoo Parlors:


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County

Mecklenburg

Residential Care and Local Confinement:


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Inspection Date

5/25/2018

Final Score @ Grade

86.50

NC Department of Environmental Health:


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General Comments

Violations

Critical Violations SHOWN in RED

NA=Not Applicable

NO=Not Observed

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	NA	NO	CDI	R	VR	Comments
1	2	PIC present, Demonstration - Certification by accredited program, and performs duties	No	No	Yes	No	No	2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on-site. CDI by instruction.
6	4	Hands clean and properly washed	No	No	Yes	Yes	No	2-301.14 When to Wash - P - Observed food employee touch trash can and soiled utensils then proceed to handle food without washing their hands in between. CDI by instruction. Repeat.
8	0	Handwashing sinks, supplied and accessible	No	No	Yes	No	No	5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed food employee wash towel at handwashing sink. CDI by instruction.
13	3	Food separated and protected	No	No	Yes	Yes	No	3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed cabbage and other foods in walk in unit not covered or protected. Observed raw pork over cooked chicken. Raw chicken stored with raw pork. Observed raw shell egg stored over mushrooms and several boxes of unwashed produce stored over ready to eat foods in walk in unit. CDI, foods relocated for proper storage. Repeat.
14	1.50	Food-contact surfaces: cleaned and sanitized	No	No	Yes	No	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed cutting board, and large metal pot and container stored as clean but soiled with food debris. CDI, equipment relocated for cleaning.
21	1.50	Proper date marking and disposition	No	No	Yes	No	No	3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed large bin of cooked chicken and noodle with date of preparation of 5/14. CDI, operator voluntarily discarded foods.
37	0	Contamination prevented during food preparation, storage and display	No	No	No	No	No	3-307.11 Miscellaneous Sources of Contamination - C - Observed food employee use same utensils for raw beef after raw chicken. CDI by instruction.
38	0	Personal cleanliness	No	No	No	No	No	2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a watch.
39	0	Wiping cloths: properly used and stored	No	No	No	No	No	3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet cloths on counter surfaces.
41	1	In-use utensils: properly stored	No	No	No	Yes	No	3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed bowl with no handle used as scoop in sauce and rice utensil stored in water below 135 degrees F.
47	0.50	Non-food-contact surfaces clean	No	No	No	No	No	4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease accumulating on fryer unit door and under frying equipment.