Proper/Adequate Handwashing "Improper Hand Washing: Observed both cooks/owners improperly wash off hands in 3-compartment sink without using soap. One person actually rinsed off hands in dirty sink water after handling raw chicken with her bare hands. The other simply rinsed off his hands after cutting raw fish. Both walked pass a hand wash sink to get to the 3-compartment sink. Even after being instructed to wash hands properly one employee grabbed soap & went back to the 3-compartment sink. ( Hands are to be washed for at least 20-seconds with soap & warm water in the hand wash sink only. Hands should be washed after handling any food items, especially raw meat, egg or seafood items)"
Cross-contamination of Raw/cooked foods/Other Cross contamination: Observed a tray of raw beef stored directly above several trays of cooked chicken & egg rolls inside front reach in cooler. ( Do not store any raw egg or meat items above or in direct contact with any produce or ready to eat food items)
Handwashing Facilities With Soap and Towels No soap in restroom. No paper towels at back hand wash sink. ( Provide soap & paper towels to all hand wash sinks at all times)
Toxic Items Properly Labeled/Stored/Used No sanitizer levels detected in sanitizer bucket. Bucket appears to be filled with dirty soap water. Bucket is unlabeled & employees are unsure about its contents. ( All sanitizer buckets must be properly labeled. All sanitizer solutions must be made to the correct strength. Bleach 50-100ppm & Quat approx. 200-ppm)
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