Wok N Roll receives A in Gwinnett County health inspection

1. 01

   Wiping cloth use and storage

   Item 12C ↗

   Observed multiple wet wiping cloths on prep surfaces throughout the kitchen. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Person in charge moved all the wet wiping clothes into the sanitizer bucket with the appropriate concentration for chlorine sanitizer.

   Inspector’s full note +

   Code .04(4)(m)

   Observed multiple wet wiping cloths on prep surfaces throughout the kitchen. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Person in charge moved all the wet wiping clothes into the sanitizer bucket with the appropriate concentration for chlorine sanitizer.

   Official report · Item 12C ↗
   No correction or repeat marker recorded.
2. 02

   Wiping cloth use and storage

   Item 12C ↗

   Observed sanitizer bucket stored on the floor in the kitchen. Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C) Corrective Actions: Sanitizer bucket was wiped down and moved to a pallet off the floor.

   Inspector’s full note +

   Code .04(4)(m)

   Observed sanitizer bucket stored on the floor in the kitchen. Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C) Corrective Actions: Sanitizer bucket was wiped down and moved to a pallet off the floor.

   Official report · Item 12C ↗
   No correction or repeat marker recorded.
3. 03

   Utensil storage

   Item 14A ↗

   Observed a scoop stored in water held below 135°F (57°C) on a prep surface under the rice cooker. See temperature log. 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 food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in…

   Inspector’s full note +

   Code .04(4)(k)

   Observed a scoop stored in water held below 135°F (57°C) on a prep surface under the rice cooker. See temperature log. 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 food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. 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: Utensil was washed, rinsed, and sanitized, and the water was discarded.

   Official report · Item 14A ↗
   No correction or repeat marker recorded.
4. 04

   Single-use article storage and use

   Item 14C ↗

   &3Observed several boxes of single-use to go containers stored on the floor in the hallway. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: Boxes were moved 6 inches off the floor.

   Inspector’s full note +

   Code .05(10)(e)1

   &3Observed several boxes of single-use to go containers stored on the floor in the hallway. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: Boxes were moved 6 inches off the floor.

   Official report · Item 14C ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.