Wok Box

Cut vegetables were spread on the counter to dry for more than two hours. Staff noted to have started the preparing around 12noon and finished by 12:30pm. The re-inspection was conducted at 2:31pm., , The vegetables were promptly stored in the walk-in cooler., , Ensure food are not left at room temperature for more than 2 hours.

The hot water supply to the wash basin at the three-compartment sink was shut off due to a leak. Hot water is essential for proper dishwashing and sanitation., , Please repair the leak and restore the hot water to ensure proper three-compartment sink procedures can be followed.

Serving utensils were submerged in a stagnant water at the front service area next to the rice cooker., , Staff was instructed to store the serving utensils in an ice-bath. It was noted that the ice machine was faulty., , Fix the pop ice machine., , Staff noted to store the utensils in hot water., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60leftoverC or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.

Repeat violations cited on February 4, 2026:, 1. Grease build-up was noted on the drying rack above the 3-compartment sink., , 2. Grease build-up was noted behind and underneath the ventilation canopy equipment in the front service area., , 1 to 2: Clean the indicated areas., , Previous violations:, 1) Ceiling vents and surrounding tiles throughout the kitchen and the cookline were observed to be covered in dust and loose debris, posing a potential risk of physical contamination., , Please clean the indicated areas., , 2) Grease, dirt, and food debris was observed on the floor underneath and behind the cookline., , Please clean the indicated areas.