UNSATISFACTORY

China Wok, 3901 Menaul NE (June 7) Downgrade Observed several dead and live roaches by the dishwasher area, the main kitchen area, dishwasher area, dry storage area, mop sink area and in the ladies bathroom at the time of inspection. Instructed the person in charge (PIC) that as stated in the FDA Food Code 2009, the premises is maintained free of insects, rodents, and other pests. Cooked noodle temperature at 55° Fahrenheit. Observed the cooked chicken temperature in the walkin cooler at 45°. Observed the cooked beef in the walk-in cooler temperature at 56°. Observed the raw shrimp in the walkin cooler temperature at 49°. Observed the cooked potatoes in the reach-in the reach in cooler at 56°. Instructed the PIC to discard all the food, and not to use the reach-in cooler until the refrigeration can be maintained at 41° or below. Observed two pans of cooked beef and vegetables being thawed under running water without a cover inside the prep sink stored next to steel wool scrubber at the time of inspection. Instructed the PIC that as stated in the FDA Food Code 2009, during preparation unpackaged food shall be protected from environmental sources of contamination preventing contamination. Observed cooked chicken stored next to raw chicken in the walk-in cooler at the time of inspection. Instructed the PIC that all cooked and raw food has to be stored separately to prevent contamination. Observed the dishwasher sanitizer tested at 0 ppm chlorine. Instructed the PIC that to use the three-compartment sink, wash, rinse and sanitize. Instructed the PIC that the facility must send the complete work order when the dishwasher is fixed. Violation corrected on site. Dishwasher sanitizer retested at 100 ppm chlorine. Observed food thermometer stored inside a pan with moldy water at the time of inspection. Instructed the PIC to remove the thermometer and clean and sanitize it before using it. Observed several cooked food items in the reach-in cooler with no date marking such as noodles and potatoes. Instructed the PIC to date mark all cooked foods in the reach-in cooler and walk-in cooler and that items date marks cannot exceed more than seven days. Instructed the PIC that during preparation, unpackaged food shall be protected from environmental sources of contamination preventing contamination.