GOLDEN WOK, 3003 ANDERSON AVE STE 941, MANHATTAN, KS - Restaurant inspection findings and violations

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Business Info

Name: GOLDEN WOK
Type: Restaurant
Address: 3003 ANDERSON AVE STE 941, MANHATTAN, KS 66503
Phone: 785-587-9111
Total inspections: 2
Last inspection: Jan 26, 2016
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Violation code

Inspection Date

Violations

Type

Compliance

  • 3-501.17(A) - --In the Pepsi RIC the following items were not date marked. The items were made and frozen on the first date and pulled from the freezer on the second date: Pepsi RIC: pork 1/21, 1/24 meatballs 1/19, 1/23 chicken 1/19, 1/23 cream cheese pies 1/23, 1/25 Gen Tso's chicken 1/23, 1/24 Sweet & Sour chicken 1/23, 1/24 Sobe RIC: wontons 1/22, 1/24 The establishment did not have labels to date mark these items. The owner tried to write on the containers but it isn't clear.
  • KDA_3_10111 - --A tub of cooked chicken was put outside to cool. The tub was not covered or monitored by employees. COS, VD.
  • KDA_3_30211A1a - --In the Sobe RIC a container of raw fish was stored over RTE onion. COS, moved.
  • KDA_3_30211A1b - --In the Pepsi RIC a box of eggrolls containing partially cooked pork was stored on a shelf over RTE garlic bread. COS, moved. In the In the WIC a container of raw salmon was stored on a shelf over fully cooked crawfish and a box of eggrolls containing partially cooked pork was stored over a container of RTE margarine. COS, items moved to approved location.
  • KDA_3_30212 - --On a shelf by the Pepsi RIC a bowl of a white granular substance was labeled garlic salt. The owner said it was sugar. COS, labeled. On a shelf by the cook line a bottle labeled food coloring had a light liquid substance in it. The owner said it was cooking wine. COS, labeled correctly.
  • KDA_3_30412B - --In a bag of cornstarch a styrofoam bowl was used as a dispenser. COS, removed.
  • KDA_3_50116A1 - --A pan of cooked rice, stored on a shelf over a prep table by the Pepsi RIC, had a temperature of 81 F. The owner said the pan was put there 2 hours ago so that it could be easily accessible during lunch. COS, the owner chose to discard.
  • KDA_3_50116A2 - --The following items had the following temperatures with the corresponding times that they have been in the respective cold holding units: Kitchen MT: Chicken 1: 45 F 1/24 at 9:00 PM Beef: 44 F 1/24 at 9:00 PM Cut cabbage: 45 F 1/24 at 9:00 PM Cooked carrots/peas 47 F 1/24 at 9:00 PM Wontons: 45 F 1/24 at 9:00 PM. Cooked chicken: 45 F 1/25 at 11:00 AM Noodles: 45 F 1/25 11:00 AM COS, items discarded. Chicken 2: 45 F 1/25 at 1:00 PM Shrimp: 45 F 1/25 at 1:00 PM Chicken 3: 45 F 1/25 at 1:00 PM COS, items moved to WIC. Hibachi MT: Garlic in oil: 46 F 1/25 at 11:00 AM Crab meat: 47 F 1/25 at 1:00 PM cut cabbage: 47 F 1/25 at 11:00 AM COS, items discarded. Beef: 45 F 1/25 at 2:00 PM. COS, pan was pushed farther into ice. Temperature dropped to 40 F.
  • KDA_3_50118A2 - --In the Pepsi RIC the following items were not date marked and were opened or made at the corresponding times: Sobe RIC: crab mix 1/23 WIC: Bean sprouts: 1/23 boiled eggs/deviled eggs 1/23 Kimchi 1/23 Cocktail shrimp 1/23 Crab mix 1/23 cream cheese mix 1/23 sweet & chicken 1/23 The establishment did not have labels to date mark these items.
  • KDA_4_10111A - --There were approximately 10 non-food grade cardboard boxes laid out flat with recently cooked sweet and sour chicken directly on the cardboard to cool. COS, moved to food grade containers.
  • KDA_4_60111A - --A stack of sheet pans stored as clean has food debris on them and encrusted food debris on the bottom edges of the pans. Approximately 6 knives stored as clean on magnetic strips above the slicer prep table and the table next to the 3-vat sink had food residue on them. COS, moved to be cleaned and sanitized.
  • KDA_4_60111C - --The fan covers in the WIC are dusty. The vent cover on the bottom of the Sobe RIC has food debris and grease accumulation on it. There is food debris and grease accumulation on the side of the grill. Grease is dripping from the hood vent.
  • KDA_4_60211E2 - --In the dry storage room a scoop used to dispense sugar had an accumulation of dried sugar on it. The owner said the scoop is washed once a week and was last cleaned last Tuesday, 1/19. COS, moved to be cleaned and sanitized.
  • KDA_4_90311B - --A stack of sheet pans stored as clean were stacked wet.
  • KDA_5_20511B - --In the Hibachi grill room a metal pan was covering the sink basin preventing employees from washing their hands. COS, pan removed.
  • KDA_5_501113 - --The lid to the dumpster is open.
  • KDA_6_50111 - --There are tiles cracked behind the fryers and throughout the kitchen. The backsplash by the 2-vat sink is separating from the wall.
  • KDA_6_50112A - --There is food debris on the floor below the equipment. There is food debris and grease accumulation on the conduit next to the grill. The is food debris on the walls in the ware-washing area.
  • KDA_7_10211 - --A spray bottle of clear liquid was not labeled. The owner said it was sanitzer. COS, labeled.
  • KDA_7_20111B - --A gallon jug of pink cleaner was resting on the MT when the inspector arrived. COS, moved. On a shelf above the concentrated soda boxes a bottle of lotion and other chemicals were stored. COS, moved.
  • KDA_Defacto - --Note: The establishment has chlorine test strips. --Note: The establishment receives service from a licensed pest control company. --Proper cold holding temperatures: Pepsi RIC: chicken 38 F, meatballs 36 F Sobe RIC: chicken 32 F, wonton 38 F kitchen MT: shrimp 42 F, raw shell eggs 45 F WIC: General Tso's chicken 41 F, sweet and sour chicken 41 F WIF: foods frozen Hibachi MT: bean sprouts 39 F, chicken 38 F Buffet 3: sliced tomatoes 42 F Chest Freezer: foods frozen --Proper hot holding temperatures: Rice cooker 1: fried rice 171 F Rice cooker 2: white rice 165 F Buffet table 1: fish 166 F, broth 187 F Buffet table 2: octopus 136 F Buffet table 4: crab rangoon 174 F, french fries 137 F --The inspector discussed proper cooling procedures with the owner. The establishment was cooling dumplings, spare ribs, chicken, and noodles during the inspection. --The inspector discussed proper reheating procedures with the owner.
01/26/201621RegularOut
Details not available.04/01/2015

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