China Wok, 1133 Cook Street, Dannemora, NY 12929 - Restaurant inspection findings and violations

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Business Info

Restaurant name: China Wok
Address: 1133 Cook Street, Dannemora, NY 12929
County: Clinton
Local health department: Clinton County
Restaurant type: Restaurant
Total inspections: 8
Last inspection: 02/11/2016
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Inspection findings

Inspection date

Type

Comments
  • Non food contact surfaces of equipment not clean
  • Improper thawing procedures used
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 02/11/2016InspectionOperator was aware of the specific temperatures for various Critical control Points. Temperature gudelines in chinese and english given. Interview and observation indicated the operators understood time/temperature requirements and the ability to make improvements (corrections) from past inspectors observations (violations).
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Improper thawing procedures used
 12/02/2015Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Improper thawing procedures used
 04/03/2015InspectionComment: Facility operators have been serving food to the public for many years. They know what is required for compliance with sanitary code. However, it was quite evident during inspection that there is not a serious effort taken to follow and adhere to sanitary food code requirements in regard to respecting the temperature danger zone when handling food requiring time/temperature control for safety. Improvement in this area of food safety is necessary. In addition, use of Non food grade plastic bags must be discontinued, as well as, using areas of food service operations (Dry storage room) as sleeping quarters. Also discussed knowing cooling process of various menu items by utilizing food probe thermometer.
  • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
 11/06/2014Inspection
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
 11/06/2014Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 11/06/2014Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 04/29/2014Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Dressing rooms dirty, not provided, improperly located
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
  • Improper thawing procedures used
 12/17/2013Inspection

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