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China Wok in Lilburn receives a 72% on their recent health inspection

China Wok, located at 4155 Lawrenceville Highway in Lilburn, received a score of 72 points out of a possible 100 points during their 10/14/2022 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1
2-2D: .06(2)(o)Hand sink blocked at the start for the inspection by rolling cart A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf)
Corrective Actions: Cart removed from in front of the sink
Violation #2
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw ground pork stored on top of container of cooked chicken above soaking rice noodles. Observed raw pork stored on top of wontons and noodles in the deep freezer Raw, unpackaged animal food, such as beef, lamb, pork, poultry, and fish may not be offered for consumer self-service. (P) This paragraph does not apply to: (i) Consumer self-service of ready-to-eat foods at buffets or salad bars that serve foods such as sushi or raw shellfish; (ii) Ready-to-cook individual portions for immediate cooking and consumption on the premises such as consumer-cooked meats or consumer-selected ingredients for Mongolian barbecue; or (iii) Raw, frozen, shell-on shrimp, or lobster.
Corrective Actions: Ground Pork relocated to bottom shelf, pork in freezer removed.
Violation #3
6-2: .04(6)(g)Observed several containers of cooked chicken and noodles in walk in cooler with no date marking Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)
Corrective Actions: All items properly date marked.
Violation #4
12A: .04(4)(r)Observed two large containers of sauce and a bag or flour/cornstarch being stored in direct contact with the floor All Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)
Corrective Actions: All items relocated to be at least 6 inches off the floor
Violation #5
12D: .04(4)(g)Observed a large amount of dirty dishes being stored in the fruit/vegetable sink Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf)
Corrective Actions: All dishes removed sink washed rinsed and sanitized
Violation #6
14A: .04(4)(k)Observed serving spoons for the rice being stored in stagnant 75 degree water. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C)
Corrective Actions: Spoons removed from water and water dumbed. New spoons obtained to serve rice
Violation #7
15A: .05(6)(q)1&3Observed large amounts of ice accumulation in the deep freezers preventing full closure Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)
Violation #8
15C: .05(7)(a)2,3Observed large accumulations of grease and degree buildup one floors walls and cooking equipment Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
Violation #9
18: .07(2)(m)Observed back door of facility open at the start of the inspection Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)
Corrective Actions: Door closed
Additional Comments
All cold and hot holding in compliance unless otherwise noted
All frozen foods frozen solid
AS A RESULT OF TODAYS A FOLLOW UP INSPECTION WILL OCCUR ON OR BEFORE 10/24. ANY VIOLATIONS NOT CORRECTED MAY RESULT IN PERMIT SUSPENSION
AS A RESULT OF TODAYS SCORE THERE WILL BE AN ADDITIONAL ROUTINE INSPECTION WITHIN THE NEXT 12 MONTHS
NOTE SECOND REPEAT FOR VIOLATIONS 15 C Violation Code: .05(7)(a)2,3 – Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations
VIOLATION 18 Violation Code: .07(2)(m) – Outer Openings Protected (C)
And VIOLATION 12A Violation Code: .04(4)(r) – Food Storage, Prohibited Areas (C)
IF VIOLATIONS ARE MARKED OUT ON NEXT INSPECTION PERMIT MAY BE SUSPENDED

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