Hunan Wok, 429 Greensprings Highway Highway #121, Homewood, AL 35209 - Restaurant inspection findings and violations



Business Info

Restaurant: Hunan Wok
Address: 429 Greensprings Highway Highway #121, Homewood, AL 35209
Total inspections: 2
Last inspection: Jul 17, 2012
Score
(the higher the better)

93

Restaurant representatives - add corrected or new information about Hunan Wok, 429 Greensprings Highway Highway #121, Homewood, AL 35209 »


Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Dressing rooms provided. Employee designated areas properly located. Living/sleeping quarters separation.
  • Storage, handling, drying of clean equipment, utensils.
  • Toxic or poisonous items; Medicines; First aid materials: Stored; Labeled; Used.
  • Wiping cloths; clean, use limitations, stored.
Dec 5, 2011 93
  • Cooling methods. Facilities to maintain product temperature. Plant food cooking.
  • Food(ice), Non-food contact surfaces: constructed, cleanable, installed, located.
  • In use, between use, food/ice dispensing utensils properly stored.
  • Storage, handling, drying of clean equipment, utensils.
  • Thermometers provided, accurate, conspicuous.
  • Water supply, Waste disposal: Approved system(fixtures), materials, design, operation; maintenance. Other liquid wastes properly disposed. Service sink provided.
  • Wiping cloths; clean, use limitations, stored.
Jul 17, 2012 93

Violation descriptions and comments

Dec 5, 2011

7-102.11 Label all toxic items not in original containers with the common name of the product./no label on spray bottle of Degrease/ label placed on bottle
3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine./ too much sanitizer
4-904.11 Store unwrapped utensils so that only the handles are touched.
6-305.11 Provide lockers or other suitable facilities for storage of employees personal belongings./ red gloves

Jul 17, 2012

3-501.15 Cease wrapping or covering food until cooled. Pasta (75F) cooling since 12:30pm inside the WI, covered in plastic wrap.
3-501.15 Use shallow pans that facilitate heat transfer when cooling food. Pasta (4 inches deep) cooling in vats. Vats (4 total) are stacked on top of each other.
4-302.12 Provide appropriate, readily accessible thermometers for all coolers. RI domestic cooler on the cook line.
4-302.12 Provide appropriate, readily accessible thermometer for verifying food temperatures. Food thermometer is broken.
3-304.12 Provide a clean surface in a protected location for storing ice scoop; or store in ice with handle upright. Handle of the scoop is in the ice.
3-304.12 Store utensils in a clean, protected location. Cutting knives stored in the crack between equipment.
4-202.16 Replace damaged gasket on cooler door. Torn door gaskets on the RI prep cooler (flat top).
3-305.14 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment. Chlorine had not been introduced to the sanitizer bucket.
4-901.11 Allow utensils to air dry before stacking. Wet stacking of clean food pans on the drying rack above the warewashing sink.
5-205.15 Repair plumbing. Right hand faucet for the warewashing sink & prep sink faucet, both leak.

Handwashing signs, Online FH training info provided at this time.

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