Chen’s Wok in Macon receives a 72% on their recent health inspection
Chen’s Wok, located at 1080 Gray Highway in Macon, received a score of 72 points out of a possible 100 points during their 01/17/2023 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1
3-1C – food in good condition, safe, and unadulterated
Points: 9
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed container full of eggs with mold residue on them in walk-in cooler. (1) Condition. Food shall be safe, unadulterated, and honestly presented. EHS advised PIC to have eggs removed and have discarded and explained the importance of date marking.
Violation #2
4-1A – food separated and protected
Points: 9
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed raw eggs and carrots on same shelf in walk-in cooler. ood shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. EHS advised to have carrots moved to shelf above where other veggies are.
Violation #3
4-2A – food stored covered
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed several containers of sauce, soup, noodles, and veggies under make table uncovered. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; EHS advised to have all food and containers covered at all times.
Violation #4
6-2 – proper date marking and disposition
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed several items raw beef and chicken, mushrooms, carrots, and broccoli without date markings on them. Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; (iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or EHS advised PIC to provide discard dates and prepped dates on containers to show proper date marking procedures.
Violation #5
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed ice build up on shelving and boxes in WIF.(6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition. EHS informed PIC to clean up ice and re-adjust unit to prevent ice build up.
Violation #6
15C – nonfood-contact surfaces clean
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed facilitys need to clean inside and outside equipment throughout the facility. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. EHS informed PIC of the need to clean equipment.
Violation #7
17C – physical facilities installed, maintained, and clean
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed facility needs to clean area behind and under wok, needs to clean wall near water heater. Maintenance and Operation. b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed PIC that the noted area needed to be cleaned; PIC will have area cleaned.
