Raw steak was stored above ready to eat lettuce in the walk-in cooler. Two dented cans of oyster flavored sauce were stored with wholesome cans on the can rack. The bar handsink was used for rinsing a cutting board and utensils. Cooked rice measured 125°F in the cooks line rice cooker. A single unlabeled chemical spray bottle was stored on the floor next to the cooks line fryer. A single plastic container of spices stored on the dry storage rack was not properly labeled as to it's contents. The bar scoop ice was uncovered. The kitchen packing table was not smooth and easily cleanable. The dry storage shelves were lined with cardboard pieces. The gasket was in poor repair on the door to the preparation top reach-in cooler, and on the access door to the walk-in cooler. Cooks line wiping cloths were not stored in sanitizer which contained 50-200 parts per million of chlorine. A chicken seasoning container was reused for storage of unspecified sauces on the cooks line. The mopsink was heavily soiled. The floor beneath the cooks line wok station was heavily soiled with grease. Employee food was stored directly next to and above customer food in the bar two door reach-in cooler.
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