- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Insects, rodents present
- Improper thawing procedures used
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08/28/2015 | Inspection | |
- 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
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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06/08/2015 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Single service items reused, improperly stored, dispensed, not used when required
- Pesticide application not supervised by a certified applicator
- 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)
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Insects, rodents present
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02/25/2015 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Insects, rodents present
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Miscellaneous, Economic Violation, Choking Poster, Training.
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08/25/2014 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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05/13/2014 | Inspection | |
No violation noted during this evaluation. | 09/26/2013 | Inspection | |
No violation noted during this evaluation. | 06/05/2013 | Inspection | |
No violation noted during this evaluation. | 01/30/2013 | Re-Inspection | |
- 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).
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01/14/2013 | Inspection | |
No violation noted during this evaluation. | 10/03/2012 | Re-Inspection | |
No violation noted during this evaluation. | 09/10/2012 | Inspection | |
No violation noted during this evaluation. | 03/28/2012 | Re-Inspection | |
- Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
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02/27/2012 | Inspection | |
No violation noted during this evaluation. | 10/27/2011 | Inspection | |
No violation noted during this evaluation. | 10/14/2011 | Re-Inspection | |
No violation noted during this evaluation. | 10/07/2011 | Re-Inspection | |
No violation noted during this evaluation. | 09/22/2011 | Inspection | |
No violation noted during this evaluation. | 02/03/2011 | Inspection | |
No violation noted during this evaluation. | 01/11/2011 | Re-Inspection | |
No violation noted during this evaluation. | 10/12/2010 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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09/10/2010 | Inspection | |
No violation noted during this evaluation. | 03/03/2010 | Inspection | |
No violation noted during this evaluation. | 09/18/2009 | Inspection | |
No violation noted during this evaluation. | 05/19/2009 | Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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04/24/2009 | Inspection | |
No violation noted during this evaluation. | 03/04/2009 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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.
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02/27/2009 | Inspection | |
Restaurant representatives - add corrected or new information about Wok King Kitchen #1, 500 Route 303, Orangeburg, NY 10962 »