Wok Express Chinese Restaurant, 1315 E Danforth, Edmond, OK - Restaurant inspection findings and violations

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Business Info

Name: WOK EXPRESS CHINESE RESTAURANT
Type: Food Services -Establishment
Address: 1315 E Danforth, Edmond, OK 73034
Phone: 341-2329
License #: 36193
Owner: SZETWAI INC
Total inspections: 8
Last inspection: 12/15/09
Issued: 12/06/08
Expiration date: 12/06/09
Restaurant policy: Non Smoking
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Inspection findings

Inspection Date

Type

Follow up
No violation noted during this evaluation. 12/15/2009Out of BusinessNo
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
  • Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
 08/26/2009OtherNo
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
 07/10/2009ComplianceNo
  • Food Protected during Storage, Display, Transportation, Service
  • Demonstration of Knowledge / Person In Charge
  • Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
  • Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
  • Proper number of sinks: mop sinks, dishwashing sinks, food preparation sinks, used for intended purposes.
  • Proper Handwashing / Proper Handling of Ready-To-Eat
 06/10/2009RoutineNo
  • Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
 09/29/2008RoutineNo
  • Hot and Cold Water Under Pressure / Sufficient Capacity
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Lighting provided as required, fixtures shielded properly.
 06/12/2008ComplianceNo
  • Hot and Cold Water Under Pressure / Sufficient Capacity
  • Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
  • Proper storage and handling of clean sanitized equipment and utensils
  • Lighting provided as required, fixtures shielded properly.
 05/08/2008ComplianceNo
  • Hot and Cold Water Under Pressure / Sufficient Capacity
  • Cold Hold (41/45 F)
  • In-use food or ice dispensing utensils properly stored and used
  • Proper storage and handling of clean sanitized equipment and utensils
  • No re-use of single service articles, except non-potentially hazardous packaged item.
  • Proper Handwashing / Proper Handling of Ready-To-Eat
 04/08/2008RoutineNo

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