Inspection Violation

Premise Information


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Name

ASIAN WOK

Rules Governing Inspection Scores.

Address

10715 PARK RD

Restaurants:


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UNIT C

Day Care and Adult Care:


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City/State/ZIP

CHARLOTTE

28210

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

8/24/2018

Final Score @ Grade

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	Yes	No	2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC no site upon arrival did not demonstrate that they had certification. CDI by instruction.
6	2	Hands clean and properly washed	No	No	Yes	Yes	No	2-301.14 When to Wash - P - Observed food employees touch face but not wash hands. Observed employee handle soiled equipment then handle clean equipment without washing their hands in between. 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 raw shrimp stored over pork in prep refrigerator. Repeat. Observed raw chicken box stored over cooked pork bone in walk in freezer. CDI, foods relocated for proper storage.
14	1.50	Food-contact surfaces: cleaned and sanitized	No	No	Yes	No	No	4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed 2 utensils and container stored as clean but soiled with food debris. CDI equipment relocated for cleaning. Observed filling container with detergent water at rinse vat of 3 compartment sink and begin to manually bus tubs. CDI by instruction on proper use of 3 compartment sink.
19	0	Proper hot holding temperatures	No	No	Yes	No	No	3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed large bin of fried rice held in bus tub at prep line that operator stated works out of from 89 degrees F to 142 degrees F. TPHC discussed with PIC or hold rice at required temperature. CDI, rice relocated to rapidly cool.
21	0	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 chicken prepared from yesterday not date marked in walk in cooler. Observed several foods prepared today not date marked. CDI, operator labeled foods prepared today and voluntarily discarded chicken prepared yesterday.
31	1	Proper cooling methods used; adequate equipment for temperature control	No	No	Yes	Yes	No	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 - Observed chicken cooling in bus tub at room temperature near prep line, Observed large bin of noodles cooling in deep covered container. Observed chicken cooling in deep container in walk in cooler. CDI, foods transferred to shallow partially covered and uncovered containers to rapidly cool. Observed pork and chicken prepared this morning according to PIC cooling in flip top prep refrigerator. CDI, foods transferred to shallow pan to rapidly cool in walk in cooler.
37	0	Contamination prevented during food preparation, storage and display	No	No	No	No	No	3-307.11 Miscellaneous Sources of Contamination - C - Observed soiled manufacture bags of rice used as equipment to press cabbage at 3 compartment sink when preparing cabbage. Ensure clean equipment is used to prevent possible contamination from soiled bag.
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 2 wet wiping cloths on prep table.
42	0	Utensils, equipment and linens: properly stored, dried and handled	No	No	No	No	No	4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed clean cutting board stored at faucet handle at 3 compartment sink in soiled area.
54	0.50	Meets ventilation and lighting requirements; designated areas used	No	No	No	No	No	6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Observed hood ventilation system in need of cleaning and accumulating grease.