Jefferson County Department of Health

WOK CUISINE CHINESE BUFFET

27 PARK RD PLEASANT GROVE 35127

11/4/202410/16/20246/3/20241/8/2024

94 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	11/4/2024

Deducted

Remarks

3-501.16 (A)(2) Maintain TCS food at 41 F or below./ The 3 door RI make table ambient air temperature was 64F. The following TCS foods and temperatures were as follows - pooled raw eggs 65F, 2 pans of raw chicken 57F,58F, pork wontons 55F, cooked crayfish 65F.The TCS foods with temperatures above 41F were voluntarily discarded. Cease use of the 3 door make table until repaired and TCS foods are maintained at 41F and verified by JCDH EHS.

3-305.11 Store food at least 6 inches above the floor./ The WI freezer had 3 boxes of food stored on the floor. The WI cooler had a covered bowl of seafood stored on the floor, and a box of meat.

81 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	10/16/2024

Deducted	Critical	Remarks
2	No	2-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles. / All three kitchen food workers did not have their hair restrained.
5	Yes	3-501.16 (A)(2) Maintain TCS food at 41 F or below./ The cold serving line had shredded cheese 60F, cut cantaloupe 57F, 59F, sliced tomatoes 60F. Below the stored food was water with a temperature of 60F. / All of the TCS food temperatures above 41F were voluntarily discarded. Cease using cold serving line until repaired and cold TCS food is maintained at 41F and verified by JCDH EHS.
1	No	3-307.11 Store raw shell eggs below and away from ready to eat food. (preventive)/ The pooled raw eggs were improperly stored on the refrigerated make table./ COS The pooled raw eggs were relocated.
1	No	3-304.12 Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice./ The ice scoop was improperly stored on the ice in the front food service area.
5	Yes	3-304.11 Prevent the contact of food with non-food contact surfaces or with food contact surfaces that are not properly cleaned and sanitized./The food worker was observed two times taking a soiled food pan and scrubbing it at the soiled dishwasher area, then rinsed the pan. The pan was not sanitized. The pan was placed on the clean storage rack. Food pans in two areas were removed from the clean storage because the pans were soiled. / All food pans in these two areas were removed to be washed, rinsed, and sanitized.
4	Yes	2-301.15 Cease washing hands in food preparation, service sinks or any sink used for disposal of liquid waste. / The food worker was observed two times rinsing his hands and not using soap at a two-compartment food service sink and not at the kitchen designated hand sinks. 2-301.15 Wash hands in a hand washing sink or approved automatic handwashing facility.
1	No	5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.) /The back kitchen hand sink had a hot water faucet problem and required repair.

95 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	6/3/2024

Deducted	Remarks
1	3-307.11 Store raw shell eggs below and away from ready to eat food. (preventive) / Two cartons of raw egggs were placed above cabbage.
1	4-602.12 Clean interiors and door seals of microwaves at least every 24 hours.
2	6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.)./ Some ceiling tiles were peeling between the cooks line ventilation hoods. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./ Some kitchen ceiling tiles had residue.
1	6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc./ The cooks line ventilation hood filters were soiled.

91 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	1/8/2024

Deducted	Remarks
2	2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles./ Personal employee drink stored above covered and uncovered food.Personal employee drink stored with clean food pans.
1	3-305.14 Protect unpackaged food from environmental sources of contamination during preparation./ At the 3 compartment sink, one sink was storing aprons and cloths in solution. The other 2 sinks had seafood thawing. Protect food from contamination.
1	3-304.12 Provide a utensil with a handle for serving or dispensing food or ice. / The kitchen had 5 ingredient containers with bowls or plastic containers without handles stored in the ingredients.
1	4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. / The refrigeration shelves and the sides of the fryers had a residue. Defrost the chest freezer.
1	5-205.15(B) Repair condensate leak in refrigeration units. / The WI freezer had a condensation leak.
2	6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.)./ The ceiling tile was missing over the prep table. Some ceiling tiles were peeling between the cooks line ventilation hoods.
1	6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. / The cooks line ventilation hood filters were soiled. 6-501.14 Clean restroom exhaust vent cover./ The mens restroom exhaust ventilation vent cover was soiled.