First Wok, 170 South Main Street, New City, NY 10956 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: FIRST WOK
Address: 170 South Main Street, New City, NY 10956
County: Rockland
Local health department: Rockland County
Restaurant type: Food Service Establishment
Total inspections: 25
Last inspection: 12/01/2015
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Inspection findings

Inspection date

Type

Comments
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Non food contact surfaces of equipment not clean
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 12/01/2015Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Non food contact surfaces of equipment not clean
  • Insects, rodents present
 03/24/2015Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Non food contact surfaces of equipment not clean
 12/08/2014Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • 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)
 06/02/2014Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Non food contact surfaces of equipment not clean
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 05/08/2014Inspection
  • Improper thawing procedures used
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
 12/16/2013Re-Inspection
  • Insects, rodents present
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Non food contact surfaces of equipment not clean
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 11/22/2013Inspection
No violation noted during this evaluation. 04/10/2013Re-Inspection
No violation noted during this evaluation. 03/12/2013Re-Inspection
No violation noted during this evaluation. 03/11/2013Inspection
No violation noted during this evaluation. 11/19/2012Inspection
No violation noted during this evaluation. 03/01/2012Inspection
No violation noted during this evaluation. 12/14/2011Re-Inspection
No violation noted during this evaluation. 11/21/2011Inspection
No violation noted during this evaluation. 04/08/2011Re-Inspection
No violation noted during this evaluation. 03/24/2011Inspection
No violation noted during this evaluation. 11/15/2010Inspection
No violation noted during this evaluation. 03/18/2010Inspection
No violation noted during this evaluation. 12/15/2009Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 12/08/2009Re-Inspection
  • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
  • 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 below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 10/15/2009Inspection
No violation noted during this evaluation. 04/14/2009Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 03/23/2009Inspection
No violation noted during this evaluation. 12/15/2008Inspection
No violation noted during this evaluation. 10/17/2008Inspection

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